Tag Archives: comfort food

Comfort food at its best.

Hamburger Stroganoff

This is an easy family favorite and makes great leftovers.


  • 1/4 cup (4 tablespoons) butter or margarine
  • 1/2 cup minced onion
  • 1 teaspoon (approx. 2 cloves) minced garlic
  • 1 pound lean ground beef
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 can cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • chopped chives for garnish (optional)
  • wide egg noodles, cooked according to package directions


  1. In large skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned.
  2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with chives.
  3. Serve over egg noodles (if you run out of noodles, we’ve found that mashed potatoes, rice, and toast all make good substitutes for leftover stroganoff).

Smothered Pork Chops

Smothered Pork Chops


  • 4 thick cut pork chops
  • 1 stick butter
  • 2 teaspoons minced garlic
  • 8 oz mushrooms, cleaned and sliced
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • cracked pepper, to taste
  • 1/4 to 1/2 cup flour
  • 1/2 cup milk

Other Item(s) Needed: Large oven-safe skillet.

  1. Preheat oven to 350 degrees.
  2. Spray a skillet with cooking spray. Over medium high heat combine butter, garlic, mushrooms, oregano, thyme, salt, and pepper.
  3. Once the butter has melted, add the pork chops and cook on each side for a few minutes until lightly browned.
  4. Place the entire skillet in the preheated oven and bake for 35 minutes or until centers are no longer pink.
  5. Remove skillet from oven. Remove the pork chops and set them aside to rest.
  6. After removing the pork chops, whisk flour and milk in the pan with the remaining liquids. Whisk until all lumps are removed. Simmer over low heat for 3-4 minutes.
  7. Serve over the top of the pork chops.

Original recipe from: A Mom’s Take – Easy Dinner Recipes: Baked Pork Chops.

Fettuccine Caulifredo

This recipe uses pureed cauliflower as the base for a delicious, creamy sauce that’s a healthier alternative to Alfredo sauce. ~K

Fettuccine Caulifredo


1 large cauliflower head
2 14.5-oz cans chicken broth
1 tablespoon + 1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon salt
1/16 teaspoon ground nutmeg (try 1/8 teaspoon next time)
1/16 teaspoon black pepper (try 1/8 teaspoon next time)
1 lb. uncooked fettuccine noodles
1 tablespoon olive oil
¼ cup heavy cream
¼ cup grated Parmesan Reggiano (optional)

OTHER ITEM(S) NEEDED: Food processor


Chop the cauliflower, add the chicken broth, and bring to a over medium high heat. Reduce heat and simmer until cauliflower is soft, about 15 minutes (as a general rule, the longer you cook the cauliflower, the smoother the sauce will be). Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant. Add the salt, nutmeg, and black pepper.

As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to package instructions.

Transfer cauliflower to the food processor with about 1 + 1/3 cups of the broth (you may need to do this in batches if the depending on the size of your food processor’s cup. Add the sauteed garlic mixture and olive oil and puree until very smooth, about 5 minutes. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.

Add the cream and cook over low heat. Add additional broth or water as necessary until the sauce is the desired thickness. Keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Goes well with a savory meat such as meatballs.


Adapted from pinch of yum’s Healthy Fettuccine Alfredo.

Bacon Broccoli Mac & Cheese

Came up with this tonight for dinner and it is DAMN DELICIOUS! Even my older son, the vegetable-hater, ate some. Voluntarily!! ~K

Bacon Broccoli Mac & Cheese


2 7.25-oz boxes Kraft Macaroni & Cheese (I prefer whole wheat but that wasn’t an option this time)
6 tablespoons butter
2 tablespoons bacon fat
1/3 cup real bacon bits
2 broccoli crowns, cut into florets and steamed until tender (I saved the water for cooking the pasta)
3/4 cup milk


Set aside the cheese sauce powder from the boxes of macaroni and cheese. Cook the pasta in a large pot according to the instructions (adding more water to the broccoli water first if necessary). Strain the water out before returning the pasta to the pot.

Add the butter, bacon fact, and bacon bits to the pasta and mix together with a wooden spoon until the butter is melted. Add the broccoli and cheese sauce powder, then continue mixing until the powder is distributed evenly throughout the mixture. Add the milk and continue stirring until the sauce is smooth.

Serve immediately.

Biscuits & Gravy Breakfast Casserole

This rich and delicious dish reminds me of my late great grandmother’s southern cooking. That’s high praise. ~K

Biscuits & Gravy Breakfast Casserole

Cook’s Notes: The extra salt doesn’t seem necessary in light of the sausage, cheese, and gravy. I’ll try omitting it next time.


10 oz tube of buttermilk biscuit dough
1 lb breakfast sausage, any flavor
1 cup shredded cheese
6 eggs
1/2 cup milk
salt and pepper, to taste
1 pkg/pouch powdered cream gravy


13 x 9 glass baking dish
cooking spray


Preheat oven to 350 degrees F. Spray baking dish with cooking spray. Cut biscuit dough into 1″ pieces, and line the bottom of the pan.

Brown the sausage, drain, then scatter over the biscuit pieces. Top with shredded cheese.

Whisk eggs, milk, and a pinch of salt and pepper. Pour over the pan.

Make gravy according to the package instructions, then spoon over the mixture in the baking dish. Bake for 30-45 minutes, until the biscuit dough is fully cooked.

Cut and serve. It’s best served warm right out of the oven.


Original recipe from CompleteRecipes.com.

Chicken Divan

Chicken Divan


non-stick cooking spray
2 broccoli crowns, cut into florets
1 lb. boneless skinless chicken thighs or chicken breast halves (~2-3), thawed and cut in half
1 can (10 ounces) cream of chicken soup
½ cup mayonnaise
¼ teaspoon curry powder
½ teaspoon ground black pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese (optional)
4 servings hot cooked rice.


Heat oven to 350º F.

Coat an 8 x 8 inch baking dish with non-stick cooking spray and lay the broccoli in the bottom.

Combine soup, mayonnaise, lemon juice, curry powder and pepper in a medium bowl. Spread approximately half of the soup mixture over the broccoli. Lay the thawed chicken breasts on top and spread the remaining soup mixture over the chicken. Sprinkle with Parmesan cheese.

Bake uncovered about 40 minutes or until the chicken is cooked all the way through. Serve over rice.

Makes 4 servings.

11/11/2017. I updated the recipe to reflect the fact that it is just as delicious with chicken thigh meat as it is with chicken breast meat. This is still one of my favorite recipes and so easy to make!

Chicken Pot Pie

Chicken Pot Pie


2 boneless, skinless chicken breast halves, cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ (14 oz) cups chicken broth
2/3 cup milk
2 9-inch unbaked pie crusts


Preheat oven to 425° F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In a saucepan, cook onions in butter over low heat until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over chicken mixture. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 20 to 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.


Original Recipe from Allrecipes.com (12/3/08).