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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