Comfort Food Recipes

by Michele Cheplic | More from this Blogger

10 Mar 2009 06:48 AM

What's your favorite comfort food? When I think of comfort food, dishes like pot roast, macaroni and cheese, soup and casseroles come to mind. We may have sprung ahead an hour this past weekend, but Old Man Winter still has our city firmly in his grasp. Consequently, I find myself digging out from under 7 inches of new snow, and digging around for some of my favorite comfort food recipes.

Here are a couple of my top picks:

CLASSIC CHICKEN CASSEROLE

Ingredients:

6 boneless, skinless chicken breasts

Salt and pepper

1 jar dried beef (try Armour or Hormel)

6 strips of bacon, partially cooked

2 cups sour cream

1 can mushroom soup

1/2 cup milk

1 cup dry white wine

1/2 teaspoon paprika

1/4 cup sliced almonds

Directions:

Preheat oven to 325 degrees.

Season chicken breasts with salt and pepper.

Wrap each piece of chicken in a strip of bacon and a piece of dried beef and place in a greased 9 by 13-inch pan.

Mix mushroom soup with sour cream, milk, and wine. Pour over top of chicken. Sprinkle almonds and paprika over casserole.

Cover with foil and bake for one hour.

Uncover and cook 30 minutes longer.

Serve with rice or potatoes.

ITALIAN WEDDING SOUP

Ingredients:

2 slices white bread

1/4 cup milk

2 tablespoons grated onion

1/2 pound lean beef ground

1/2 pound ground pork

1/2 cup seasoned Italian bread crumbs

1 egg, beaten

1/4 cup grated Parmesan Reggiano

1 teaspoon minced garlic

1/4 cup chopped Italian parsley

1 teaspoon salt

1/4 teaspoon black pepper

12 cups chicken stock

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1 pound escarole, cleaned and chopped (can substitute fresh spinach)

1 cup small dry pasta like orzo or mini shells, cooked

1/2 cup shredded Pecorino Romano cheese or shredded Parmesan

Fresh chopped basil

Directions:

Preheat oven to 350 degrees.

Combine milk and bread, until bread softens.

In a large bowl, add bread, ground meats, breadcrumbs, egg, parsley, garlic, Parmesan Reggiano, and salt and pepper in a bowl. Gradually add enough bread crumbs so that mixture isn't too wet and can be easily formed into tiny meatballs.

Bake meatballs on a cookie sheet for 12 to 20 minutes.

Meanwhile, place broth in a large soup pot. Add vegetables and bring to a boil. Turn down and let simmer a few minutes until vegetables soften. Add the meatballs to the hot broth.

Serve soup hot and top with shredded Parmesan or Pecorino Romano and fresh basil.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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