Comfort Food 5 Recipe Round-up
Is it getting cold where you live? Here in Tennessee, we literally went from 85 to 45 in less than a week. I’m not really sure why Mother Nature decided we didn’t need fall and just skipped right to winter!
As the temperatures keep dropping and it is getting darker earlier, my family and I are starting to crave warm comfort food. So, I thought I would round up a few of our family’s favorite recipes that I keep in the rotation in our kitchen and share them with y’all!
Recipe #1: Crock Pot Chicken and Dressing
Courtesy of Mary, Stephanie’s sister
1 stick butter, melted
2 c. onion, chopped
2 c. celery, chopped (Helpful hint-Kroger sells Trinity mix of frozen vegetables with onion, celery and carrot-an easy substitution in this recipe for the fresh veggies)
1 skillet of baked cornbread (I use 2 packages of Jiffy cornbread and bake in a 13*9 pan)
Cooking in the kitchen at home; Photo: Janelle Vest
1 1/2 tsp. salt
1 tsp. poultry seasoning
2 tsp. sage
1/2 tsp. pepper
2 eggs, well beaten
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 to 2 c. chicken broth
3 c. chicken, cooked and chopped.
Mix butter, onion and celery into crumbled cornbread. Add seasonings, soups and eggs. Pour chicken broth over this. Layer of the dressing into slow cooker, then a layer of chicken, then repeat again. Cook 45 minutes on high; Cut temperature to low and cook for at least 4 hours. Stir throughout this time.
Recipe #2: Meatloaf
Courtesy of Shelby, Josh’s aunt
12-14 crushed Ritz crackers
2 well-beaten eggs
1 small onion, grated or chopped
1 c. milk
1 tsp. Lawry’s season salt
1/4 tsp. each: pepper, oregano, chili powder
1 tbsp. BBQ sauce
1/3 c. Ketchup
1 1/2 lbs. ground beef/chuck
Topping:
3 tbsp. brown sugar
1/4 c. Ketchup
1/4 tsp. nutmeg
1 tsp. mustard
Mix all ingredients for the meatloaf and add 1 1/2 lbs. of meat. Mix well with your hands. Form in a loaf and place either in a loaf pan or an 11*7 pan. Top with the topping mixture. Bake at 350 for at least an hour, usually 1 hr. 25 minutes. Makes 1 large loaf or 2 small ones. I like to use organic 93/7 beef as a healthier alternative.
Recipe #3: Quiche Lorraine
Quiche and spring mix salad
2 deep dish frozen pie crusts
2 small containers whipping cream
6 eggs, beaten
2/3 c. milk
16 strips bacon, cooked and crumbled
4 c. grated Cheddar
1 tsp. cayenne pepper
Bake crust for 5 minutes at 425.
Crumble bacon in crusts. Top with cheese. Mix all other ingredients and pour over crust. Cook quiches 15 minutes at 425 and then 350 for 30-40 minutes (you may have to cover crust edges with foil to prevent burning). This recipe makes 2 quiches. I usually freeze 1. You can add anything else besides bacon-ham, spinach, etc.
Recipe #4: White chicken chili w/hushpuppy crust
From the kitchen of Paula Deen
1 tbsp. olive oil
1 1/4 c. finely chopped onion
2 cloves garlic, minced
1 mdm green pepper, chopped
1/2 tsp. cumin
1 tbsp. chili powder
2 tbsp. fresh lime juice (about 2 limes)
1 19 oz. can cannellini beans, drained
2 c. chopped cooked chicken
1 14 oz. can chicken broth
1 4.5 oz. can green chiles, chopped
1 egg
1/2 c. milk
3 tbsp. butter
1 6 oz. pkg. Martha White Cotton Pickin Cornbread mix
1 c. shredded cheddar
Sour cream, salsa, avocado, etc. for garnish
Preheat oven to 400. In an iron skillet, heat oil over medium high heat. Add 1 c. onion, garlic, green pepper, cumin and chili powder and cook for about 3- 5 minutes, or until veggies are tender. Add the lime juice, beans, chicken, broth and green chiles and stir until combined. Remove from heat/set aside.
Crust:
In medium bowl, beat egg. Add the milk, butter and cornbread mix and blend well. Stir in 1/4 c. onion, and the cheese. Pour over the chicken chili in the skillet. Bake for 25-30 minutes over until cornbread is golden brown.
Recipe #5: Chicken and Rice Casserole
From the kitchen of Paula Deen
3 cups cooked, diced chicken (You can either buy a rotisserie chicken and cut it up or use your Instant Pot to prep the chicken)
1 medium onion, diced and sauteed (cooked for a few minutes in a little butter or olive oil)
1 8-oz. can water chestnuts, drained and chopped
2 14.5 oz. cans French green beans, rinsed and drained
1 4 oz. can pimentos, rinsed and drained
1 10.75 oz. can condensed cream of celery
1 c. mayonnaise
1 6 oz. box Uncle Ben’s long grain and wild rice, cooked
1 c. grated sharp Cheddar
Preheat oven to 300. Mix all ingredients and pour into a 3-quart casserole dish or 13*9 pan. Bake for 25 minutes.
There ya go! Five of my favorite “comfort food” recipes that I thought you and your family might enjoy!
XO,
~Stephanie