I consider this comfort food. It has some of my favorite things. Tomatoes, lots of garlic, olives.
Who needs anything else. Place on a bed of pasta of your choice, and you can tuck in with relish.
- 4 -5 garlic cloves
- 1⁄4 cup olive oil
- thighs 4-6
- 2 stalks celery, chopped
- 2 tbsp jar capers
- 1/2 c olives, halved
- 1⁄4 cup balsamic vinegar
- 1⁄8 teaspoon cracked black pepper
- 1 28 oz can of diced tomatoes
- 1 c dry white wine
- 1 small yellow onion, diced small
- 1/2 green pepper, diced large
- 1/2 red pepper, diced large
- 8 fresh mushrooms, sliced
- angel hair pasta
- Salt and pepper the thighs and place in a large saute pan and brown in some EVOO.
- Remove to a dish. Add the onions and celery and sweet peppers and saute until softened and translucent.
- Add the garlic, capers, and wine, and saute until the wine has been reduced by half.
- Add the mushrooms and saute until softened.
- Add the tomatoes and vinegar and stir until warmed.
- Add the chicken thighs back in, cover and simmer gently for about 30 minutes.
- Cook the pasta.
- Add the olives and stir in.
NOTES: Vary the chicken as you wish. Use the best olives you can find.
SOURCE: Adapted from Food.com
I love chicken wings. And I love Asian food. So of course, the two work together quite well.
I suspect that this recipe is not standard, but rather one of dozens that fit the definition. Like so many foods, often the recipe is a family one, and varies accordingly.
However, this was perfect in my book. Spicy, a bit hot, but not overwhelming.
Perfect snack food.
- 2lbs wings, (about 12-14), cut up if you prefer or left whole.
- 3-4 cloves garlic, minced
- 1/4 c lime juice (about 2 whole limes)
- 1/4 c fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp canola oil (or other)
- 2 stalks of lemongrass, diced, or 1 tbsp minced.
- 1-2 habeneros or birds-eye chile
- Mix all the ingredients together and place wings in it. Marinate for several hours, preferably overnight.
- Place wings on a grill and cook slowly.
- Take the marinade and pour into a saucepan and simmer for ten minutes.
- Use the marinade as a periodic baste as you grill the wings until they are very crispy and well charred.
NOTES: Getting the wings nicely charred is the goal here.
SOURCE: Recipe Tin Eats
This is seriously cheesecake turned into ice cream. And it’s simply wonderful.
Put it with any fruit topping and boy you will be humming a happy tune.
Quick and easy to put together as our most ice cream bases, it will be a winner in your ice cream arsenal.
- 12 oz cream cheese, cut into pieces
- 3/4-1 c sugar or substitute of your choice
- 1/2 tsp salt
- 4 oz mascarpone
- 1 c milk
- 2 tsp vanilla
- 1/4 c sour cream
- Put cream cheese in a mixer and beat until light and fluffy.
- Gradually add the sugar as the mixer is working.
- Then add the mascarpone.
- Drizzle in the milk and vanilla.
- Fold in the sour cream.
- Cover and put in fridge until very cold, or overnight.
- Place in a commercial ice cream maker and churn according to instructions.
NOTES: The cheese flavor is real here, so it is probably not a great ice cream to eat plain. But it rocks with any sort of fruit topping.
SOURCE: Cuisinart Recipe Booklet
This stuff was made in heaven. It’s so perfect and decadent, well swimming in it is probably illegal.
I’m fairly convinced you can probably add just about any flavoring you wish to this, making it great for chocolate mousse as well. I’d add melted chocolate to the mix rather than unsweetened cocoa but both should work.
Perfect accompanied by fruit either just sliced or made into a compote or jam.
- 8 ounces mascarpone cheese, softened
- 4 ounces cream cheese, softened
- 6 tbsp powdered Swerve Sweetener, divided
- 1 tsp vanilla extract
- 1 cup whipping cream
- In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups.
NOTES: This stuff is so perfect that it would work well as a refrigerated frosting, or at least the middle layer in a cake.
SOURCE: All Day I Dream About Food
Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.
Just do it.
You know you want it.
- 1 1/2 c strawberries
- 3/4 c whole milk
- 1/2 c sugar of your choice. I used stevia.
- 1 1/2 c heavy cream
- 1 1/2 tsp vanilla
- Put the strawberries into a food processor and pulse until chopped.
- Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
- Pour the strawberries into the milk and stir in.
- Refrigerate until cold.
- Place in an ice cream maker and follow the general instructions.
- Remove from ice cream maker and place into a container and place in freezer.
SERVES: 1/2 gallon
NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.
SOURCE: Cuisinart Ice Cream Maker recipe booklet
Now we are talking down home cookin’! Down home as in Mexico I mean.
Tinga is pretty much a stew. And it’s just dumped in a taco or a tostada or rolled up into a burrito. Add whatever else you like and as always, ya got a meal.
This is no doubt a recipe that can be varied in a number of ways and is authentic comfort food, so the recipes vary from family to family. Still the basics are the same.
Not too much trouble, and worth a lot in flavor.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- 1 cup medium diced white onion
- 2 medium cloves garlic, smashed and peeled
- 2 large tomatillo, husk removed, rinsed, and roughly chopped
- 1 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- One (14.5-ounce) can fire-roasted diced or crushed tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
- 1/2 cup homemade chicken stock or low-sodium chicken broth
- 1 bay leaf
- Kosher salt
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, cheese etc.
NOTES: Add diced cooked potatoes and maybe some corn and you have a meal you can put over rice or noodles.
SOURCE: Adapted slightly from Serious Eats
Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.
I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.
Hope you like it.
- 1 1/2 cups quinoa flour
- 1/2 cup sugar of your choice (I used Stevia)
- 1 scoop protein powder
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 4 tbsp melted butter
- 1 tsp. vanilla
- 1 whole egg
- 1/2 tsp salt
- Mix all ingredients in a bowl.
- Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
- Press each down with the palm of your hand. Sprinkle with a bit of sugar
- Bake at 350° for 8-10 minutes.
- Cool on the sheet and then place on a rack to finish cooling.
- If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.
NOTES: You might add some chopped pecans or walnuts to the mix as well.
SOURCE: Sherry Peyton