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Entries in Comfort Food (3)


Corn and Potato Chowder

Corn potato chowder

I already have some corn chowder recipes on the blog, but I felt that I had to add just one more. This one is different from the others…even if it's just because it has potatoes. It's a super simple soup that is quick cooking, perfectly thick, and absolutely delicious. If the weather is getting chilly and you are looking for a way to warm your belly, give this hearty chowder a try!

1 tablespoon Butter
4 slices Bacon
1 medium Onion, chopped
1 large Green Pepper, chopped 
Black Pepper
2 Garlic Cloves, minced
2 tablespoons Flour
4 cups Vegetable Broth
2 pounds Red Potatoes, diced
4 Carrots, shredded
2 cups Corn Kernels (I used 2 large cobs)
1 cup Half and Half
1/2 teaspoon Thyme
Pinch of Cayenne Pepper
2 tablespoons Parsley, chopped

Cook the bacon until crisp, then set aside to drain on a paper towel lined plate. (*We cook our bacon in a glass dish in the oven, 400 degrees for 20 minutes). In a large soup pot, melt the butter over medium heat. Add the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft, then add the garlic and cook for about 1 minute. Sprinkle the flour over the vegetable mixture and stir, then add the broth and potatoes. Cover the pot and bring the broth to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender. Add the carrots and corn, then simmer for an additional 5 minutes for the flavors to blend. Stir in the half and half and season with time, cayenne, salt, and pepper. Using an immersion blender, blend the soup until about half of it is smooth, but some chunks of potatoes remain. Ladle into bowls and top with parsley and crumbled bacon.

SOURCE: Food Network


Creamy Chicken and Mushroom Pot Pie

Slow Cooker Chicken Mushroom Potpie

One of the most underutilized appliance in my kitchen is my crockpot. Sure I use it occasionally, but not nearly enough. When I got the February 2012 issue of Real Simple magazine in the mail, I was excited to see that there was a whole section dedicated to crockpot recipes. In fact, the photo on the cover of these pot pies were enough to make me drool, so I immediately flipped to that section and made a list of things I needed to make that dish. While making the pot pies, I realized that as convenient as it is to use the crockpot, it is also a huge tease. The pot pies smelled so amazing, which made me so hungry, but as soon as I looked at the timer, I realized that I still had another 4 hours to wait! I guess it is my fault for making them on the weekend when I was home all day! Maybe I should start to use the crockpot more often while we are at work, to make meal prep super easy.

8 ounces Cremini Mushrooms, stems trimmed and halved if large
4 Carrots, cut into 1-inch pieces
1 Onion, chopped
1/3 cup Flour
2 Fresh Thyme Sprigs
1 Bay Leaf
1 1/2 pounds Boneless, Skinless Chicken Thighs (I used breasts)
Salt and Pepper
1 sheet Puff Pastry, thawed (half of a 17.3 ounce package)
1 cup Frozen Peas
1 cup Frozen Green Beans
1/3 cup Heavy Cream

In a 4-6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 cup water. Place the chicken on top and season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Cover and cook until the chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. Thirty minutes before serving, heat the oven to 425 degrees. Using a 4 1/2 inch cutter or a large glass, cut the pastry into 4 circles (I just made 4 rectangles). Place the pastry on a baking sheet and bake until golden, 8 to 10 minutes. Ten minutes before serving, add the peas, green beans, cream, and 1/2 teaspoon of salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 more minutes; remove the bay leaf. To serve, place the chicken mixture in bowls and top with the pastry rounds.


Buffalo Chicken Shepherd's Pie

DSC 0953

Being from Buffalo, "buffalo" flavored meals rarely come across our dinner table. Don't get me wrong, I love blue cheese and hot sauce, but buffalo flavors just don't have much appeal to me. As it is, I only eat wings maybe once or twice a year. Now, having said that, I'm not opposed to trying things that are labeled with the "buffalo" name. This week for the recipe swap, the theme was potatoes. I was intrigued, yet nervous, when I received this recipe for Buffalo Chicken Shepherd's Pie from The Jey of Cooking. On one hand, I had made shepherd's pie in the past and I liked how this recipe had ground chicken in place of beef, but on the other hand, it had that buffalo flavor. I knew I had to make it, so I gathered the ingredients and set off to work. I have to say that this meal did not disappoint! It packed a punch from the hot sauce, and the blue cheese in the mashed potato topping had a great flavor. As good as it was for dinner (both Joel and I had seconds, which is something we never do!), it almost tasted better the next day for lunch! Even though I still feel as if "buffalo" flavored foods are gimmicky, this recipe may make me give others a second look!!

1 tablespoon Olive Oil
1 pound Ground Chicken
4 Celery Ribs, diced
4 Carrots, peeled and diced
1 Onion, diced
4 Garlic Cloves, minced
1 pint Cherry Tomatoes, halved
2 teaspoons Smoked Paprika
1/4 cup Chicken Stock
1 tablespoon Tomato Paste
1/4 cup Hot Sauce
4 cups Mashed Potatoes (I made these with red potatoes)
4 ounces Blue Cheese, crumbled and divided
Chives, chopped, for garnish

Heat the oil over medium heat in a large skillet. Add the chicken and cook until browned. Add the celery, carrots, onion, and garlic. Continue to cook, stirring occasionally until the vegetables are soft, about 8-10 minutes. Add the tomatoes and paprika. Deglaze the pan with the stock, and add the tomato paste and hot sauce. Stir to combine. Allow to simmer for 10 minutes. Add 2 ounces of blue cheese and a few dashes of hot sauce to the mashed potatoes and mix well. Pour the chicken mixture into a 9-inch pie plate that has been sprayed with cooking spray. Spoon the potatoes on top, and top with the remaining 2 ounces of blue cheese. Bake for 25-30 minutes at 375 degrees, until the potatoes are golden and the chicken mixture is bubbly. Sprinkle with additional smoked paprika and chopped chives. Allow to cool for 5 minutes before serving.