Rustic Irish Potato Cabbage Soup

Perfect chill buster with incredible flavour and texture!

Ingredients:

4 slices bacon, chopped

1 small onion, diced

2 tbsps minced garlic

2 medium or 12 mini new potatoes, unpeeled and cut in chunks 

1 medium carrot, sliced

4 cups shredded cabbage

1 stalk celery, sliced

6 cups chicken broth

1 tsp thyme

1/2 tsp celery seed

salt and pepper to taste

1 tbsp butter

In a large pot cook the bacon until crispy. Remove and set aside. In the remaining bacon fat, cook the onion and garlic until onion is translucent, 2-3 minutes. Add the potatoes, carrots, thyme, celery seed, salt, pepper and broth and bring to a boil. Then simmer 10 minutes or until veggies are tender. Add the cabbage and celery and return the bacon to the pot and simmer 6-8 minutes. Stir in the butter and serve. Makes 4-6 servings

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Ukrainian Pork Stew

This stew checks all the boxes: melt in your mouth tender pork, lots of veggies with warm, earthy seasonings in a rich gravy. The epitome of comfort food!

Ingredients:

 1 3/4 - 2 lbs pork loin, cut in 1" cubes

4 oz diced mushrooms

2 medium carrots, 1 shredded and 1 diced

1 medium onion, diced

1/8 cup minced garlic

2 tbsps vegetable oil

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp smoked paprika

1 tsp black pepper

1 tbsp flour

6 cups water or broth

1/4 cup ketchup

2 tbsps mayonnaise

1 tsp lemon juice

green onion slices to garnish

Heat 1 tbsp oil in pan to medium high. Brown pork for 7-8 minutes, searing to just golden. You may need to remove excess liquid. Then remove pork to a plate. In the same skillet add 1 tbsp oil and fry the mushrooms 4-5 minutes. Then add the onions and carrots for 4 minutes followed by the garlic for another minute. Add the flour and spices and stir for 1 minute then pour in the water/broth and ketchup. Return pork to the pan and bring to a boil. Then reduce heat, cover and gently simmer 1 hour. Uncover and simmer another 1 hour. Remove from heat. Mix the mayo and lemon juice together with a bit of the stew juices. This will keep the mayo from curdling.  Now stir into the stew and serve with mashed potatoes and sliced green onions. Serves 4

 Adapted from jayleenrecipes.com

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Stovetop White Chicken Chili

When you just need a warm bowl of comfort food ...

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1" cubes

1 tbsp olive oil

1 medium onion, diced

2 tsps minced garlic

2 - 19 oz (540 ml) cans white kidney beans (cannellini)

1 - 4 oz (113 ml) can diced green chilies

a pinch or 2 of cayenne

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

4 cups chicken broth

1 cup frozen kernel corn

2 cups chopped spinach

salt and pepper to taste

1/2 cup plain Greek yogurt

1 tsp lime juice

1 cup shredded cheddar cheese to mix in and top

Heat oil to medium and sauté onion 4-5 minutes adding garlic in the last minute. Next add the chicken and seasonings and cook 5-6 minutes. Then add the beans, chilies, broth and corn and bring to a boil. Reduce heat and simmer 30 minutes. Add the spinach and stir together for 1 minutes. Remove from heat and add the Greek yogurt, lime juice and cheese, reserving some of the cheese and yogurt to garnish.

Serves 4-6

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One Pan Pork Chops and Potatoes

This one pan rustic pork and potato dinner gives all the comfort food feels!

Ingredients:

2 tbsps avocado or vegetable oil

2 large onions, sliced

4 pork chops

4 potatoes, sliced about 1/4" thick

1 tsp Loney's chicken bouillon powder

1 cup cold water

pepper and garlic powder to taste

First choose a pan that will fit your pork chops in a single layer. Then heat oil in pan to medium high heat and brown the pork chops on both sides. Remove to a plate. Add the sliced onions to the pan and cook until softened. Mix the chicken bouillon powder and water then pour into the pan and mix with the onions to de-glaze the pan.

Place a few potato slices over onions. Lay the pork chops on top of the onions and potatoes then pepper to taste. (No need for salt, it's in the bouillon powder) Layer the remaining potatoes on top and sprinkle with garlic powder. 

Cover and cook on medium low heat for 30 minutes. Simple and delicious!

Serves 4

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Creamy Rotini and Greens

If you tried my Meal Prep Chicken then you're halfway there to making this comfort food casserole. You can also use leftover roast chicken or rotisserie chicken instead.

Ingredients:

2 cups rotini (I used whole wheat here)

2 1/2 tbsps butter

3 tbsps flour

3 cups milk

salt and pepper to taste

pinch of cayenne

2 tsps minced garlic

1 tsp dry minced onion

2 cups chopped kale (or spinach)

1/2 cup parmesan cheese, divided

1 cup cooked chicken

See Meal Prep Chicken recipe:

https://www.hotandcoldrunningmom.ca/2024/08/meal-prep-chicken.html

 

First cook and drain the rotini in a colander, rinsing in cold water. Set aside.

In the same pot the rotini was cooked in heat the butter to medium high. Add the flour and stir 1 minute. Whisk in the milk, cayenne, garlic, minced dry onion, salt and pepper and cook 2-3 minutes to thicken.

Next add the kale and pre-cooked chicken with 1/4 cup parmesan. Stir in the cooked rotini.

Oil a 10" square baking dish and spoon the mixture in topping with the remaining 1/4 cup parmesan.

Bake at 425°F for 30 minutes.

Serves 4

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Chicken Salad Sandwich Casserole

It may be ugly but it's pretty tasty! It's got all the flavours you love in a chicken salad sandwich but in a comfy casserole.

Ingredients:

3 cups  cooked rotisserie chicken, chopped 

1 cup mayonnaise

1/4 cup hot sauce

1 cup diced celery

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup shredded cheddar

1/2 cup sour cream

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp black pepper

3 cups Caesar flavoured bread croutons

 

Grease a 10 X 10" baking dish.

Combine everything except the croutons and spoon into the prepared dish.

Layer the croutons on top,

and bake at 375°F for 22-25 minutes or until the top is golden and crispy.

Serves 4

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Chicken in Onion Gravy

I don't know if it's a rule or anything but mashed potatoes should always be served with gravy! This chicken recipe makes an awesome gravy for smothering both the chicken and mashed potatoes in!

Ingredients:

3 bone-in chicken legs

2 tsps olive oil

1 tsp smoked paprika

1 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp turmeric

 

Gravy:

4 tbsps flour

2 cups beef broth

2 tbsps dry onion soup mix

1 onion, thinly sliced

 

Preheat the oven to 400°F

Mix the smoked paprika, thyme, onion powder, garlic powder, black pepper and turmeric together in a bowl. Spray a 13 X 9" baking dish with oil and place the chicken legs in skin side up without overlapping. Rub olive oil on the legs then sprinkle with the seasoning mix. Whisk the flour with 1/2 cup broth then add the remaining broth and dry onion soup mix. Pour around the chicken and add the onion slices.

Bake in the 400°F oven uncovered for 45-50 minutes or until the internal temperature of the chicken reads 165°F.

Plate the chicken then stir the gravy and serve over both the chicken and the mashed potatoes making a "compulsory" mashed potato and gravy volcano!

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Mexican Shepherd's Pie

Give this spicy twist on a classic comfort food a try! You can even add more spice or a chopped banana or jalapeño pepper for more heat 🔥 

Ingredients:

4 oz Mexican link sausage (remove meat from casings) 

1 lb ground beef

1 lb potatoes

1/3 cup cream cheese

1 tbsp butter

1/4 cup cream corn

1/2 cup kernel corn

1/2 bell pepper, diced

 1 small onion, diced

1 1/2 tbsps chili powder

2 tsps cumin powder

1/4 tsp cayenne powder

1 tsp garlic powder

1/2 cup shredded Monterey Jack or cheddar cheese

sprinkle smoked paprika

 

Peel the potatoes and cut into chunks. Boil in water until tender then drain and mash with cream cheese and butter. You should have about 3 1/2 - 4 cups of mashed potatoes. Set aside.

In a large skillet brown the ground beef and sausage meat "smooshing" it with the back of a spoon for about 10 minutes. Add the onion and bell pepper along with the chili, cumin, cayenne and garlic. Cook for 5 minutes.

Spray an 8" baking dish with cooking oil and add the meat layer. Mix the cream corn and kernel corn together and spoon over the meat.

 

Dollop the mashed potatoes on top and spread evenly. Top with shredded cheese and sprinkle with some smoked paprika.

Bake at 350°F for 45 minutes or until nice and golden.

Serves 4

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Meatball and Onion Stew

Who doesn't love meatballs? Combined with whole, juicy onions, chunky vegetables and all the classic flavours of beef stew and you've got the perfect meal for National Meatball Day!

Ingredients for meatballs:

1 lb beef (or trio: beef, veal and pork)

1 slice white bread, torn in small pieces

1/4 cup milk

3 tsps dry onion soup mix

1 egg

black pepper to taste

1 tsp dry oregano

1 tbsp balsamic vinegar

 

Ingredients for the stew:

1 tbsp olive oil

1 1/2 cups diced potato

6-8 small onions

2 tsps minced garlic

2 tbsps flour

1 tbsp tomato paste

2 carrots, sliced thick

2 celery stalks, sliced thick along with any leaves

1 bay leaf

1 1/2 cups diced turnip

4 cups beef broth

1 tsp dry thyme

salt and pepper to taste 

 

Start with the meatballs. Soak the torn bread in milk for 20 minutes then add the meat and mix well. Mix in the rest of the ingredients and roll into 16 balls. Bake in a conventional oven at 350°F on a lined baking sheet for 30 minutes. Or air fry at 390°F for 12 minutes. You can flip them halfway through but it's not necessary. The internal temperature when cooked should read 165°F.

While the meatballs cook, prep the stew. Heat olive oil to medium high heat in a skillet. Add the onions and brown for 4-5 minutes.

Stir in the garlic for 30 seconds before adding the flour and tomato paste. Add the remaining ingredients, cover and reduce heat to a simmer for 45 minutes to 1 hour or until the potatoes/carrots/turnip are tender. Finally add the meatballs to the stew and simmer another 15-20 minutes.

Serves 4

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Air Fryer Vegetables and Sausage

This lazy day comfort food comes together in under 30 minutes and tastes amazing!

Ingredients:

2 spicy Italian sausages, (about 3/4 lb)

1 - 1 1/2 sweet bell peppers, sliced (I used 3 different coloured halves)

1/2 red onion, sliced

6 mushrooms, thickly sliced

2 sliced garlic cloves

1 tbsp balsamic vinegar

1 tsp dry oregano

1 tbsp olive oil

salt and pepper to taste

squeeze of lemon

 

Buttered noodles:

1/2 lb (170g) egg noodles

2 tbsps butter

salt and pepper to taste

1 tbsp parmesan cheese

 

Preheat air fryer to 360°F for 5 minutes.

Poke the sausages with a knife 3 or 4 times then place in the air fry basket and cook 5 minutes. Turn them over.

Toss the peppers, onion, mushrooms, garlic, balsamic, oregano, olive oil, salt and pepper together in a dish.

Then pour them into the air fryer. Spread the vegetables around the sausages and air fry for another 8-10 minutes tossing halfway through. The internal temperature of the sausages should be 160°F when cooked.

While this cooks, prepare the buttered noodles. Bring water to a boil then add noodles and cook for 8-10 minutes. Drain and toss together with butter, salt, pepper and parmesan.

Give the vegetables and sausage a nice squeeze of lemon and serve over buttered noodles.

Serves 2

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Old Fashioned Beef Stew with Mushrooms

Deep, rich gravy surrounds tender morsels of beef, slices of carrot, bell pepper and lots of mushrooms. Oh, and the onions... they are out of this world delicious!!

Ingredients:

 3/4 lb cubed beef (I used fondue beef cubes and it was so tender!)

1 tbsp cornstarch

1 tbsp olive oil

2 tsps minced garlic 

1 medium onion diced or better yet 5 or 6 small whole onions

2 tbsps balsamic vinegar

1 cup beef broth

1 tbsp tomato paste

salt and pepper to taste

1 tsp celery seed

1 tsp smoked paprika

1/2 cup sliced carrots

1/2 cup diced bell pepper

1 1/2 cups sliced mushrooms 

2 tbsps fresh chopped parsley

 

Heat oil in a skillet to medium and add onions and garlic. Brown for 2 minutes stirring and turning over the onions. Toss the beef and cornstarch together then add to the pan and cook for 2-3 minutes. Add the balsamic vinegar and turn up the heat to high for 1 minute before adding the broth, tomato paste, salt, pepper, celery seed and paprika. Bring to a boil then lower and gently simmer for 20 minutes.

Add carrots, bell pepper and mushrooms, cover the pot and simmer for 30 minutes or until the carrots and onions are tender.

Add parsley and serve.

Ohh myyyy!

Serves 4

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