Tag: comfort food

BLACKBERRY-BACON GRILLED CHEESE

This adult version of the classic grilled cheese sandwich brings sweet and savory together with perfection. Made with bacon, sweet blackberry jam, smoky cheese, and jalapenos. One bite, and you’ll never think of grilled cheese sandwiches as “kids’ food” again!

Why should kids be the only ones who get to enjoy this classic sandwich? The crunch of the toasted bread, the stringy melted cheese, greasy fingers. Well, now you can have your sandwich and eat it too! This is grilled cheese for adults!

I’ve seen other food bloggers, who I follow, do varying versions of this sandwich, and I thought, “Yes, a grilled cheese sandwich for me!” My favorite food as a kid was grilled cheese. You could take me to any restaurant in town, fine dining or otherwise, and there I was, ordering a grilled cheese sandwich every time! Of course, my parents were slightly annoyed with my eating rut and lack of dining adventure, but hey, this girl likes her grilled cheese! All that to say, this sandwich makes me happy!! This is my comfort food!

Here’s what you’ll need:

  • Bread
  • Smoky cheese (I like to use gouda, but any smoky cheese will do)
  • Bacon
  • Jalapeno
  • Blackberry jam

The first step is frying up the bacon – the crispier, the better. While the bacon is frying, slice the jalapenos. Remove the seeds if you want less heat. Also, thinly slice the cheese. I always use gouda for this recipe. It’s a soft cheese with a mild smoky flavor. I find that it just complements the other flavors perfectly.

Once you have drained the bacon, assemble your sandwich by layering the cheese, bacon, and jalapenos. Spread one side of the bread generously with blackberry jam. Butter the outside of the sandwich on both sides. Heat your skillet over medium-low to medium heat (depending on your stove).

**I like to preheat my skillet on medium, and right before I add the sandwich, I lower the heat to medium-low. The key is to slowly toast your bread to give the cheese enough time to melt completely. If your heat is too high, your bread will be completely toasted (or burnt), but your cheese will not have had enough time to melt. Low and slow is the key.

Once one side is golden-brown, flip and brown the other side. This pairs perfectly with a bowl of tomato soup or any soup of your liking. Enjoy!

Blackberry-Bacon Grilled Cheese

This adult version of the classic grilled cheese sandwich brings sweet and savory together with perfection. Made with bacon, sweet blackberry jam, smoky cheese, and jalapenos. One bite, and you'll never think of grilled cheese sandwiches as "kids' food" again!
4 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 2 sandwiches

Ingredients
 

  • 4 slices bread
  • cheese, Gouda or other smoky cheese
  • 6-8 slices bacon
  • 1-2 jalapenos, sliced
  • blackberry jam
  • butter

Instructions
 

  • Start by frying up the bacon in a medium skillet until nice and crispy. Then drain the bacon on a paper towel.
  • Assemble the sandwich by layering the cheese, bacon, and jalapenos.
  • Generously spread blackberry jam on one side of the bread.
  • Butter the outside of the sandwich on both sides.
  • Heat a skillet over medium to medium-low heat. Grill the sandwich until the bread is golden-brown and the cheese begins to melt. Flip and repeat on the other side. **The key is to heat the sandwich slowly, allowing the cheese to melt completely.
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CHICKEN AND DUMPLINGS

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!

We all have those dishes that we call our “comfort food.” This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this Recipe:

You can grill the chicken, which is my preference, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of oil, salt, and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat for 5 to 6 minutes per side. Always check that the internal temperature reaches 160°F. (Temperature of your grill and grilling time will vary based on your grill).
  • Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160°F. Cooking time will always depend on the thickness of the chicken.
  • Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
  • Melt the butter over medium-high heat in a large pot (like a dutch oven). Add the chopped onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.
  • Next, add the evaporated milk and the chicken stock and stir together until combined well.
  • Bring the soup to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

For the Dumplings

  • Mix all the dry ingredients with a whisk, create a well in the middle and add the milk and melted butter.
  • Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky but not wet.
  • Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes, they will not cook evenly.
  • Cover and cook at a low simmer. They should take about 15 minutes to cook. After 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through.
  • Serve right away, and enjoy!!

Chicken and Dumpling

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes' winning flavor. I know this will become one of your family favorites, just like it is with mine!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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SLOW COOKER CHILI

Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef, and the kicker, a hint of brown sugar and barbecue sauce! So grab a spoon and dig in!

A good, hearty chili should be a staple in your recipe rotation. So I was excited to finally have a chili recipe that would be my go-to! It’s everything a good chili should be; it’s thick, meaty, full of texture, and bursting with flavor. We enjoy it so much; I have even made this chili to take camping. We simply reheat it over the campfire. To be honest, I think it tasted even better, but doesn’t everything taste better cooked over a campfire!

One of the crucial ingredients in this recipe is the meat. If you want to make it without meat, no shame; it will still be amazing. But if you’re going to use meat, make it count. Nobody wants to gnaw on a chewy, tough piece of meat. I’ve bought several different cuts, usually based on what’s available and what looks good. For example, I have bought store-cut stir fry or stew beef. Other times I have purchased a steak and cut it up myself. You could even mix things up and use pork sausage or chicken.

If you are using beef, whatever cut you use, give it a quick sear in a pan. Your goal is not to cook it through but to sear the outside to seal in the juices. Strictly speaking, meat doesn’t need to be seared before it’s added to the slow cooker, but it’s a step I find worth the effort. The caramelized surface of the meat will lend a rich flavor to the finished dish. And meat dredged in flour before searing will add body to the sauce. High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Add a tablespoon of vegetable oil and set the pan over high heat. Add the meat to the hot pan and allow it to sear for a minute, check and flip if caramelized and brown. Repeat on the opposite side.

The vegetables should all be chopped evenly, so they cook evenly. Be sure not to skip rinsing your beans before you add them. Rinsing the beans thoroughly will help them have a less unpleasant effect on your digestive tract (aka gas)…You’re welcome!

Any brand of barbecue sauce will work, but I prefer a nice smoky sauce. It complements the other flavors perfectly!

Cooking times: To give you an idea of my cooking times, I would cook the chili for 8 hours on low or 4-6 hours on high with my standard crockpot. With my Instant Pot, I use the slow cook setting, then set it to the high heat setting and cook for at least 8 hours. The low setting just doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. Also, with the Instant Pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. You will need to adjust your heat settings and cook times based on your equipment.

Cornbread makes the perfect side dish to accompany chili. I have the best Homemade Honey Cornbread recipe. This cornbread is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 

Slow Cooker Chili

Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef, and the kicker, a hint of brown sugar and barbecue sauce!
No ratings yet
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Prep Time 30 minutes
Cook Time 8 hours
Course Main Course
Servings 8 servings

Equipment

  • Slow Cooker, Instant Pot, Crock Pot

Ingredients
 

  • 1 tablespoon oil, for searing meat
  • 1-2 tablespoons flour, for searing meat
  • 1 pound beef, cut up into bite-size pieces
  • 2 teaspoons cumin
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 1 green pepper, chopped
  • 16 ounce can of black beans, drained and rinsed
  • 16 ounce can of red kidney beans, drained and rinsed
  • 28 ounce can of petite diced tomatoes, drained
  • 1 can beef broth
  • 4 tablespoons barbecue sauce, any kind
  • 2 tablespoons brown sugar
  • 1 teaspoon salt, (more to taste)

Garnish

  • sour cream
  • green onions

Instructions
 

  • Add the cut-up meat and 1 to 2 tablespoons flour to a sealable bag and shake to coat. Heat the oil in a large skillet over high heat. Place floured meat in skillet. Cooking for about 1 minute, then flip to sear the other side, just browning or lightly searing the outside of the meat (you do not want to cook it all the way through).
  • Transfer the meat to a slow cooker, crockpot, or Instant Pot. Add the remaining ingredients and stir to combine. Cover and cook for 6 to 8 hours. The high or low setting and cook time will depend on your cooker. **See notes
  • Ladle chili into bowls with a side of rice or rustic bread and top with sour cream and green onions.

Notes

**Cooking times: To give you an idea of my cooking times with my standard crockpot, I would cook the chili for 8 hours on low or 6 hours on high. With my Instant Pot, I use the slow cook setting. I use the high heat setting and cook for at least 8 hours. The low setting just doesn't cook at a high enough temperature, and the vegetables don't always get tender enough. Also, with the Instant Pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. 
You will need to adjust your heat settings and cook times based on your equipment.
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