Comfort Foods for a Snowy Day

It's been a few years since I've posted "blizzard recipes," so it's high time for another collection of recipes for hearty comfort foods that will warm you up, body and soul, and a wintry day. I've tried to focus on recipes with ingredients that you're likely to already have in your fridge, freezer, or pantry, so you don't have to go to the store. The main items include chicken breast, ground beef, fresh carrots, canned beans and tomatoes, potatoes, and cheese.

Cottage Pie

1 lb ground beef
onion powder
garlic powder
salt and pepper
6 servings of mashed potatoes (instant or from scratch)
2 cups frozen corn (or other vegetables of choice)
2 cups shredded cheese

In a large skillet, brown ground beef seasoning with onion powder, garlic powder, salt, and pepper to taste. While meat is browning, prepare mashed potatoes. When meat is thoroughly browned, drain fat and layer beef in the bottom of a deep casserole dish. Top with frozen vegetables (no need to thaw). Spread potatoes on top and smooth surface with a spatula or the back of a spoon. Top with shredded cheese. Cover with foil and bake at 375 for 30 minutes, removing foil for the last five minutes so cheese gets browned and crispy. Allow to set for 5 minutes before serving. 

Breakfast Casserole (It's not just for breakfast)

1 lb bacon, cut into 1/2-inch strips ("lardons")
1 medium onion, diced
1 sweet bell pepper, diced (optional)
3 cloves garlic, minced
12 eggs
1 cup milk
3 cups frozen diced or shredded potatoes (no need to thaw)
2 cups shredded cheese, divided
1-1/2 tsp salt
1/2 tsp pepper

In a large skillet over medium heat, cook bacon until browned and crispy, stirring occasionally. Remove bacon using a slotted spoon and drain on a plate lined with a paper towel. Drain all but a few tablespoons of the bacon grease. Add the onion and bell pepper (if using) to the skillet with the bacon grease and cook until tender, then add garlic and cook for two additional minutes, stirring occasionally. Remove from heat. 

In a large bowl, beat the eggs then whisk in the milk. Stir in the cooked vegetables, frozen potatoes, and 1 cup of shredded cheese. Set aside 3/4 cup of the bacon and stir the rest into the egg mixture, then season with salt and pepper. 

Spray a 9x13 baking dish with nonstick spray and pour egg mixture into dish. Top with remaining cheese. Bake (uncovered) at 350 degrees for 20 minutes. Sprinkle the reserved bacon over the top then bake for an additional 20 to 30 minutes until eggs are firm and top is slightly golden brown. Allow to sit for 10 minutes before serving. 

Slow Cooker Bolognese

1-1/2 lbs ground beef
2 (28-oz) cans of crushed (or diced, or stewed) tomatoes 
1 large onion, finely chopped
2 stalks celery, finely chopped (if you don't have any on hand, just leave it out)
2 medium carrots, chopped, shredded, or thinly sliced
5 cloves garlic, minced
3/4 tsp dried parsley
3/4 tsp dried basil
3/4 tsp dried oregano
pinch nutmeg
1/2 cup red wine
generous pinch each of salt and pepper

Brown the ground beef in a skillet over medium heat just until completely cooked through. Add to slow cooker. Add all remaining ingredients, stirring until thoroughly mixed. Cover and cook on high for 3 hours or on low for 6-7 hours, stirring well every 2 hours or so. Serve over pasta, topped with Parmesan cheese. 

Homemade Pizza Dough

2 1/2 cups warm water ("handwashing warm")
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil
6 cups flour
2 tsp salt
Olive oil
Pizza sauce (see below for white sauce recipe)
Shredded cheese
Desired toppings (black olives, onions, mushrooms, broccoli, pepperoni, bacon, etc.)

In a large mixing bowl, combine the water, sugar and yeast. Allow to sit for a few minutes until frothy. Add oil. Whisk the salt into the flour in the measuring cup. Using an electric mixer with dough hooks, gradually add the flour to the yeast mixture, occasionally scraping the sides of the bowl with a rubber spatula, until the dough pulls away from the sides of the bowl. The dough should be somewhat sticky, but add more flour a little at a time if needed. Spray a large bowl with nonstick spray and scrape the dough into the greased bowl, turning to coat and spraying the top of the dough ball if needed. Cover the bowl with plastic wrap and allow to rise at room temperature until doubled, about an hour. 

Turn risen dough out onto a lightly floured board and pull the sides of the dough to the bottom to form a smooth, round ball. Divide into thirds with a sharp knife. (Dough can be refrigerated for up to 24 hours at this point. Allow to rise for 30-60 minutes before baking.)

 When ready to bake, preheat oven to 450 degrees and line a baking sheet with parchment paper, then drizzle with a little olive oil. On a lightly floured board, press both sides of dough ball against the flour to coat. Pinch the outside edge of the dough to form the crust. Push the dough from the middle to the outside to flatten the center of the crust and make it bigger. You can use your knuckles, and lift the dough to let gravity stretch it. Transfer the dough onto the sheet and press to fill the pan. Bake the crust for 7 minutes at 450 degrees, then remove from oven and turn the oven up to 500 degrees.

Brush the edges of the baked crust with olive oil. Spoon sauce on center of crust and spread with the back of a spoon. Sprinkle shredded cheese generously over pizza. Add any other desired toppings. Bake for 7-10 minutes at 500 degrees, until cheese is completely melted. Remove from oven and allow to cool slightly before slicing.

White Pizza Sauce

2 Tbsp butter
2 Tbsp flour
1-1/4 cup milk
¼ tsp salt
¼ tsp pepper
3 tsp minced garlic
¼ cup grated parmesan

In a small saucepan over medium heat, melt the butter. Whisk in the flour. Continue whisking for about 2 minutes (do not brown). Slowly whisk in milk. Cook for 3-5 minutes, whisking continuously, until smooth, thick, and bubbly. Whisk in salt, pepper, and garlic. Add parmesan and whisk just until melted. Remove from heat. Allow to cool before using, or cover and refrigerate for up to 5 days before using. 

White Chicken Chili

2 Tbsp olive oil

1 medium onion diced

3 cloves garlic minced

2 (4-oz) cans diced green chiles (optional)

2 (15-oz) cans Great Northern or cannellini beans, drained and rinsed

1 (15-oz) cans corn, drained (or 1 cup frozen corn)

1 ½ tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

½ tsp paprika

½ tsp salt 

¼ tsp black pepper

4 cups chicken broth

3 cups cooked shredded chicken*

½ cup sour cream

½ cup half and half

Shredded cheese and lime juice for garnish (optional)

* You can parboil a couple of chicken breasts by putting them in a pot, just covering with water, sprinkling with poultry seasoning and a dash of salt, bringing to a boil, then turning off the heat and letting them stand, covered, for 15 minutes. Remove from pot and shred with two forks. 

In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook another minute. Stir in green chiles (if using), beans, corn, spices, salt, and pepper and cook for 2-3 minutes. Add in chicken broth and shredded chicken. Bring to a boil, then reduce heat and simmer for 20–25 minutes. Stir in sour cream and half and half until fully combined and heated through. Serve topped with shredded cheese and a squeeze of lime juice, if desired. 

Bruschetta Chicken Pasta

1 can diced tomatoes, drained (use 2 cans if you like a lot of tomatoes!)

2 cloves garlic, minced

½ cup torn fresh basil (or 1-2 tsp dried basil)

1 tablespoon balsamic vinegar

salt and pepper to taste

1/2 pound angel hair pasta (half of a standard 16-oz box)
3 Tbsp olive oil, divided

2 chicken breasts (pound or cut in half horizontally if breasts are thick)

Balsamic glaze or balsamic vinegar

Parmesan and/or mozzarella for serving (optional)

In a medium bowl, stir together tomatoes, garlic, basil, balsamic vinegar, and salt and pepper, and set aside to marinate. Cook pasta to al dente according to package directions. Drain and return to pan, then toss with a tablespoon of olive oil to prevent sticking. 

Heat another tablespoon of oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side (up to 8 minutes for thicker breasts) or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Transfer to a plate and cover with foil to keep warm.

Add the remaining tablespoon of oil to the skillet and and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat. Slice chicken breasts and add to the pasta. Serve drizzled with balsamic glaze or balsamic vinegar, topped with Parmesan or Mozzarella, as desired. 

Twice-Baked Potatoes

8 baking potatoes, washed
2 sticks of butter, sliced
8 slices bacon, cooked and crumbled
1 cup sour cream
2 cups shredded cheese, divided
1 cup milk
1/2 tsp seasoned salt (make your own with this recipe!)
1/2 tsp pepper

Prick each potato with a fork 3 or 4 times, then arrange on a baking sheet and bake at 425 for 1 hour 15 minutes, until tender when pressed. Reduce oven temperature to 375. Allow potatoes to cool until you can handle them. While potatoes are cooling, place the butter in a large mixing bowl then add the bacon and sour cream. When cooled, cut each potato in half lengthwise with a sharp knife. Scrape out the flesh of the potato and add it to the the mixing bowl, leaving a thin layer of potato so that the filling has some support. Arrange the potato skins on a baking sheet (use two sheets if needed). 

Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, and black pepper, and mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining cup of cheese evenly over top of each potato piece. Bake at 375 until golden brown on top and heated through, about 20 minutes. 

Chocolate Lava Cake

12 oz (1 bag) semisweet chocolate chips

3/4 cup butter

3 eggs plus 1 egg yolk

2 tsp vanilla

3/4 cup powdered sugar

3/4 cup flour

Melt butter and chocolate chips, either in the microwave (in 30-second bursts) or over a double boiler. Keep stirring until it reaches a smooth silky consistency. In a separate bowl, lightly beat the eggs and egg yolk. Then mix in the powdered sugar, vanilla, and melted chocolate. Sift the flour and whisk it into the chocolate mixture.

Spray six ramekins with nonstick spray and fill with batter. Make sure NOT to fill each one all the way to the top. (The number of ramekins needed will vary based on size.) Place each filled ramekins on a baking sheet and bake for 8 minutes. Serve warm topped with ice cream or whipped cream.

Happy eating!