Recipes Tried This Month

As the temperatures continue to get cooler and the nights become longer, comfort food is what my soul is craving.  And as you can see from my list below, I’ve been cooking a lot of comfort food, outside of the regular Thanksgiving meal.

Eating Well’s Skillet Sour Cream & Onion Chicken was pretty good, but not so much for exciting and different.  What you will get from this recipe is another way to serve chicken without running to the store—more than likely, you will have all the ingredients on hand.

My most loved cook book is One Pan, Two Plates from Carla Snyder.  I picked it up at the library and just had to purchase the book.  It proudly sits on my kitchen counter.  What I like about the book, besides the recipes, is in the back of the book, she lists meals by season.  I love seasonal recipes—taking advantage of the food that is in full bloom.  Unfortunately, I could not find a link to the recipe on the internet.  What makes this meal different is wild rice with carrots, celery, onions, red grapes and walnuts.  Delish!  Here is a link to her book:  One Pan, Two Plates.  Yes, the recipes are made for two—I double them and adjust for the family.

Oh…My…Gosh…to die for – Roasted Herb Butter Chicken and Orzo by Tieghan/Half Baked Harvest.  So autumn, so good, so comfy food.  And she is right when she states, “Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner.”  I cannot wait until my daughter comes for the weekend—she will love it and I will get to enjoy it all over again this month.  Seriously thinking I need to add Tieghan’s cookbook to my Christmas wish list.

Another delicious meal was Skillet Chick Breat & Broccoli with Mustard-Rosemary Pan Sauce.  I’m not sure if it was the red onion or the mustard-rosemary sauce that has made this recipe as a keeper.  I used frozen broccoli florets instead of fresh as well as dried herbs versus fresh (to save on money of purchasing fresh herbs).

Unsure about Crockpot Coq au Vin Meatballs.  What I loved about the recipe is meatballs and carrots in a sauce on top of mashed potatoes—if that doesn’t say comfort food, I don’t know what does.  Where I went wrong, I used already prepared meatballs; I think if I wouldn’t have taken that short cut, it would be a delicious meal.  I will say everyone else loved it, so I’ve kept the recipe and will try it again making my own meatballs.

Lastly, a family favorite year over year, my Chicken Tortilla Soup.  It’s not a new recipe, but an easy recipe to make:

1 small onion, cut in large pieces
2 cups frozen corn
28 oz diced tomatoes, undrained
4 cloves garlic, minced
0.5+ oz fresh cilantro, chopped
1 large chicken breast
32 oz chicken broth
Sour cream dollop for serving along with tortilla strips

Dump everything in a crockpot and cook on low for 8-10 hours

Image by Stefan Schweihofer from Pixabay

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21 thoughts on “Recipes Tried This Month

  1. I’ve been getting acquainted with my cast iron skillet so these seem useful! My issue with going from stove to oven is that the oil splatters everywhere, dirtying my oven. Do you wait for it to cool first? Or deal with a good wipe every time you cook this way?

    Liked by 1 person

    • Envious you have a cast iron! Dutch oven (pot with a lid that can withstand the heat of an oven) should be used. I don’t have one of those either, lol. I use a pan that can withstand the heat and cover it with aluminum foil.


      • It’s a Lodge cast iron and they go for super cheap here in Malaysia (USD40 I think). A good lifetime buy, especially considering a good stainless steel easily costs 5x as much. The dutch ovens are expensive as heck though.

        My main reason for this skillet was exactly for oven use, lol. Just didn’t expect the oil to splatter the entire oven when going from stove. I might try the aluminium foil trick!

        Liked by 1 person

      • Yes, you gotta season it right, which I tried my best to do. Yet, I made some chicken on day, and even with all the oil and grease, it just stuck, never came off. I did try to get it off, but that ended up ruining the skillet altogether. Probably I’m not doing this right LOL. I still see the value of getting one, but I’d do a ton more research before putting my $ in.

        Liked by 1 person

      • Ugh! Hate when the chicken gets stuck to the pan! It ends up being shredded chicken! 🤣 Yes, for now I’ll stick with my oven pot and aluminum foil. Maybe in a few years, if things slow down, I will invest good cast iron pan and enjoy every minute using it…shredded chicken and all. ❤️

        Liked by 1 person

      • Aww. I’m grateful that Lodge cast iron skillets are pretty affordable here in Malaysia (USD40 or so). And yes, I’d be gutted if it rusted after all my effort spent seasoning it. But even then, you can totally strip it and start over. Cast iron is such an indestructible material. I hope you give it another chance!

        Liked by 2 people

      • I’ve read about people burning the bad seasoning off with fire, or using steel wool for rust. There are also chemical solutions restorers use, but I’m not sure what. Cast iron skillets are usually salvageable, from what I hear.

        Liked by 2 people

      • Well that is interesting; I’ve got to look this up.

        Thought of you and Vishakha Friday evening. News did a segment on coated pans. Turns out they recommend ceramic and cast iron over non-stick pans because of the chemicals. Might have to really consider the cast iron sooner rather than later, as well as get use to shredded chicken. 🙄

        Liked by 1 person

      • Yes, I’d read way too many articles around not using non-stick pans, and that’s why got myself the skillet. I was so excited lol. But, really appreciate Stuart’s tips above. I went down the YouTube rabbit hole, and looks like my pan maybe salvageable after all!! Here’s my happy winter dance ☃️

        Liked by 1 person

  2. wow!!! all of these look wonderful, I love my crock pot, so easy cooking and I love one pan cooking. Your family’s favorite tortilla soup sounds delicious I’ll have to try it, thanks for sharing the recipe. xo

    Liked by 1 person

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