Tag: #comfortfood

Slow-Cooked Beef Bourguignon in a Rich Red Wine Gravy

This meal is comforting and perfect for the cold months.

Watch the video here: https://youtube.com/shorts/DuYgXQOM6pg

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5-6 slices bacon cut into ¼-inch slices
  • 3 pounds boneless beef chuck and cut into 1½-inch cubes
  • 1-2 carrots sliced 1/2-inch thick
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 cup soy sauce
  • 16 oz. pearl onions thawed (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2 cups beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the slow cooker.
  3. Add beef broth, tomato paste, and soy sauce to the slow cooker.
  4. Add garlic, thyme, onions, carrots, pearl onions, and mushrooms to the slow cooker.
  5. Give it a good stir and cook on low until beef is tender for 8-10 hours. Your whole house will smell incredible!
  6. Serve with truffle mashed potatoes, and garnish with fresh thyme or parsley.

Easy Shepherd’s Pie

A classic casserole of Britain and Ireland done “American-style.”
Ingredients
  • 1 teaspoon salt, plus more to taste
  • 3 large (1 1/2 to 2 pounds) potatoes , peeled and quartered
  • 8 tablespoons (1 stick) butter, divided
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas
  • 1 1/2 pounds ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Pepper and/or other seasonings of choice
Instructions
  1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. Preheat the oven to 400°F.
  3. Sauté the vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  4. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions because they take as long to cook as the onions do.
  5. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  6. Add the ground beef, then the Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.
  7. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  8. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

Bacon Spinach Grilled Cheese with Tomato Basil Soup

Comfort food at its best.
Ingredients

Tomato Basil Soup

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 1 clove garlic (minced)
  • 1 dash Italian seasoning
  • 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
  • 1.5 cups chicken or vegetable broth
  • 1/2 cup heavy cream (or to taste)
  • 12 leaves fresh basil (torn)
  • Salt & pepper (to taste)

Grilled Cheese

  • 8 slices sourdough
  • 12 slices Havarti cheese
  • 8 slices bacon
  • 2 cups fresh spinach
  • 2 tbsp unsalted butter
Instructions

Tomato Basil Soup

  1. Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
  2. Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
  3. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
  4. Blend the soup until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

Grilled Cheese

  1. Melt butter and brush on to both sides of each sourdough slice.
  2. In a large skillet toast the bread, two slices at a time. Place two slices of cheese on top of one of the bread slices. Next add two slices of bacon, a handful of spinach, another cheese slice and top with a toasted sourdough.
  3. Press firmly down with a spatula and cook until cheese is melted, and sourdough is golden brown.

Dunking is highly encouraged!

Roasted Lemon Rosemary Chicken with Mini Potatoes and Green Beans 

One pan and every bite is better than the last!
Ingredients
  • 4-6 boneless-skinless chicken thighs, or breasts (your preference)
  • salt & pepper
  • 1 1/2 cups baby potatoes
  • Fresh or frozen green beans

Lemon Sauce

  • 1/2 cup chicken broth (low sodium)
  • 1 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 2 Tablespoon Dijon mustard
  • 1 Tablespoon honey maple syrup (agave works too)
  • 1 Tablespoon olive oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 garlic cloves minced
Instructions

Preheat oven to 425F

  1. Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, Dijon mustard, garlic, and chopped rosemary. Set aside.
  2. Prep potatoes:  wash potatoes, then slice in half (or quarter if larger).
  3. Brown chicken: season chicken with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
  4. Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
  5. Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve with cooked green beans.

Sausage and Spinach Tortellini Soup

A bowl of soup in the fall puts the heart at ease.
Ingredients
  • 1/2 pound bulk Italian sausage (mild or spicy, your preference)
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 1-1/2 cups torn fresh spinach
  • 3/4 cup refrigerated cheese tortellini
  • 2 tablespoons shredded Parmesan cheese
  • Crushed red pepper flakes, optional
Directions
  1. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

Perfect Homemade Chili (with beans)

Everybody’s favorite comfort food, personalized, of course.
Ingredients
  • 1-1/2 pounds ground beef
  • 1/2 pound ground pork
  • 2-3 cans of mixed beans (kidney, chili pinto)
  • 2 cans stewed tomatoes
  • 1 small can tomato paste
  • White onion, chopped
  • 1 small can (or frozen) kernel corn
  • Cilantro
  • Beer
  • Chili mix (for 2 pounds)
  • Fritos corn chips
  • Sour cream
  • Shredded cheese
  • Green onions
Directions
  1. Sauteé chopped onions….then set aside
  2. Brown ground beef and then add cooked onions to beef
  3. Add cans of drained beans
  4. Add tomatoes (make sure pieces are small and broken up)
  5. Add tomato paste
  6. Add corn
  7. Add chili seasoning mix
  8. Add half bottle of beer
  9. Add 1 cup chopped cilantro (optional)
  10. Stir all ingredients together and simmer low for 1 hour, stirring frequently
  11. Turn off heat and let sit covered on stove until pot is cool
  12. Place in refrigerator until next day
  13. When ready to eat, remove chili pot from refrigerator and heat on low to completely warm up chili
  14. Crush Fritos corn chips (handful) into bottom of bowl
  15. Add handful of shredded cheese
  16. Top with warmed chili
  17. Add spoon of sour cream
  18. Add handful shredded cheese for garnish
  19. Sprinkle a few chopped green onions on top

Comfort Food Elevated

Comfort foods are staples for anyone wanting a hearty meal and a little taste of home. But when you live in Las Vegas, these very foods can be taken to the next level. Why not? It’s Vegas Baby! Case in point are the creations found at Hearthstone inside Red Rock casino, on the west side of the valley. A recent Vegas Foodie event allowed us to indulge in Adult Grilled Cheese sandwiches, Steak Salad and even a roasted suckling pig.

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