When it’s cold outside, I love to cook. And comfort foods are my favorite recipes to make. Today I’m sharing some of my tried-and-true comfort dishes (even my kids like them). But if you’re watching your waist or counting calories, then these recipes are probably not ideal. However, if you’re in it for taste and smiles around the dinner table, go ahead and give one of these a try.
Do you like to blog about your favorite recipes? Especially those that kids will enjoy too? If so, email me at Katie@TriadMomsOnMain.com. We are always seeking new dishes to share. Enjoy!
Pork Chops in White Wine Sauce
My mom made this dish for us growing up, and it’s still one of my favorites today. It’s heavy on the onions (fair warning) but the chops will literally melt in your mouth! Note how long it needs to cook, so don’t plan this dish right before dinner hour. Serve over your favorite kind of rice (I opt for white even though it’s not good for you), and couple it with a salad.
Ingredients:
4 large boneless pork chops (1 inch thick) or 8 smaller ones
2 large onions (chopped and minced)
1 tsp soy sauce
1/2 cup white wine (or substitute cooking white wine for less alcohol)
flour
salt and pepper to taste
rice
Directions:
Saute onions in butter until brown. Add pork chops and brown well on both sides. Place chops in baking dish and cover with all the onions from the pan. Sprinkle flour on top. In a separate bowl, combine soy sauce and white wine, pour mixture over chops. The goal is to cover the chops completely with liquid. If needed, mix another batch of soy and wine and pour over chops. If more liquid is needed, top off with water. Cover tightly with tin foil and bake at 350 degrees for 1.5 hours.
Creamy Chicken Rice Casserole
A family friend served this dish at my bridal shower and it was love at first bite. I make this rich dish a couple of times a year and my kids clean their plate every time. You can serve it as a main dish (dinner rolls and salad on the side) or as a filling side dish. Either way, it’s delish! Serves 6-8.
Ingredients:
1 package long grain & wild rice mix (cooked according to package directions)
3-4 cups cooked, chopped chicken
1 small onion chopped
1 (2 oz) jar died pimentos, drained
1 (16 oz) package of frozen green beans, thawed
1 (6 oz) jar sliced mushrooms, drained
1 (8 oz) can sliced water chestnuts, drained
1 can of cream of celery soup
8 oz sour cream
1/2 tsp salt
1/2 tsp pepper
2-4 oz of sherry (optional – I never use this and it makes little difference)
1 cup shredded swiss cheese
Directions:
Mix all the ingredients listed above. Grease a large baking dish and spoon mixture into dish. Top with shredded swiss cheese. Bake at 350 degrees for 30 minutes or until bubbly around the edges.
Variation (per the picture): Top with 2 tbs grated Parmesan cheese (instead of swiss) before baking. During last five minutes of baking top with sharp, grated cheddar cheese and French’s canned onion rings.
Martha Stewart’s Macaroni and Cheese
Nothing says comfort like a hot dish of macaroni and cheese. Unlike my kids who will eat any kind of boxed macaroni and cheese (yuk!), I’m pretty picky. This dish is probably one of the best homemade mac and cheese dishes I’ve ever had. Serves 6
Ingredients:
1/2 stick unsalted butter
3 slices of good white bread, crusts removed, cut into 1/4 pieces
2 3/4 cups milk
1/4 cup flour
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
1/8 tsp cayenne
2 1/4 cups grated sharp white cheddar cheese
1 cup grated Gruyère cheese
1/2 lb elbow macaroni
Directions:
Heat oven to 375 degrees. Butter 1 1/2 quart casserole dish. Put bread pieces in bowl. Melt 1 tbs butter, pour over bread pieces and set aside. In medium saucepan over medium heat, melt 3 tbs butter, and add flour when butter bubbles. Cook and whisk for one minute. Slowly pour in hot milk. Continue cooking and whisking until mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, pepper, cayenne, 1.5 cups cheddar cheese and 3/4 cups
Gruyère cheese. Set cheese sauce aside.
Boil macaroni but cook 2-3 minutes less than what package says, until the outside of pasta is cooked and the inside is underdone. Rinse macaroni in cold water in colander. Then stir macaroni into the cheese sauce.
Pour macaroni/cheese mixture into your buttered baking dish. Sprinkle with remaining cheddar and Gruyère cheese, and put bread crumbs on top. Bake until browned on top, about 30 minutes.
Side Dish: Carrots in Horseradish Sauce
This is a delicious side dish to serve next to just about any main meat entree. It goes great with steaks, chops and grilled or baked chicken. Despite the name, it’s not spicy. And the saltines are the perfect touch. It’s another kid favorite in my house!
Ingredients:
2 – 2 1/2 lbs carrots (skinned and chopped)
1/2 cup mayo
1 tbs minced onion
1 tbs horseradish
salt and pepper to taste
crushed saltines
2 tbs butter
parsley
Directions:
Steam/cook carrots until crisp – tender. Drain carrots, but save 1/4 cup of the water used to cook carrots. Arrange carrots in baking dish and set that aside also. Combine carrot water, mayo, onion and horseradish. Pour over carrots and mix well. Sprinkle top with crushed saltines. Dot with butter and sprinkle with parsley. Bake 20 minutes at 350 degrees.
