Tag: Comfort Food

Ground Beef and Bean Enchiladas

Ground Beef and Bean Enchiladas

We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.

Irish Bangers and Mash

Irish Bangers and Mash

Irish Bangers and Mash is a delicious dish to make, just in time for your St. Patrick’s Day celebration. Or whenever you’re desiring an easy comfort food dinner. Savory sausage with a brown onion and Guinness gravy served over your favorite mashed potatoes. Or even 

Easy Baked Potato Soup

Easy Baked Potato Soup

This Easy Baked Potato Soup is a recipe my mother-in-law gave me. It’s easy, creamy and delicious. So yummy.

Pot of Easy Baked Potato Soup

My mother-in-law uses crumbled fried bacon in her version, but I like to use chopped ham for a heartier soup. If you bake your potatoes ahead of time, or even the day before, this recipe is not only easy, it’s quick to make. Perfect for a weeknight meal for your family.

 

Ingredients Needed to Make Easy Baked Potato Soup

  • butter
  • chopped ham
  • yellow onion
  • all-purpose flour
  • whole milk
  • kosher salt
  • freshly ground black pepper
  • russet potatoes, baked
  • sour cream
  • dried parsley for garnishing

 

Instructions for Making This Recipe

Prep the Ingredients:

Gather all your tools and ingredients so you have everything close at hand on the counter or table. Prep your ingredients. Using a cutting board and chef’s knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.

If you don’t already have baked potatoes in the refrigerator from a previous meal, bake the potatoes for 50-60 minutes until they are soft and cooked through.

Be sure to prick them with a knife or fork so they will not explode in the oven. Although you may covered your potatoes with tinfoil, I like to bake mine directly on the oven rack so the skins peel off easier.

Once cooked, allow the potatoes to cool enough to handle.

Peeling the Baked Potatoes

Using a knife or large spoon, remove the potato skin, and scoop out the flesh and place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.

 

Time to Make the Soup:

Cooking the Ham for the Baked Potato Soup

In a large Dutch oven or soup pot melt the butter. Stir in the chopped ham, and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux.

Pour in whole milk and cook until thickened, stirring with a spoon.

Cooking Baked Potato Soup

Season with kosher salt and freshly ground black pepper. Add the potato flesh to the soup. Finish off by adding sour cream and heat the soup until warm. Do not boil.

Garnish with chopped parsley if desired. Makes 6-8 servings.

Sourdough Bread Bowls

I like to serve this soup with saltine crackers or a hard bread, such as my Tangy Sourdough Bread. If you want to turn it into something extra-special and fabulous, try serving it in Sourdough Bread Bowls.

See more Soup Recipes Here. 

Recipe for Easy Baked Potato Soup

Easy Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, and easy, and creamy and delicious. So yummy.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Keyword: Comfort Food, Easy Recipes, Ham, Russet Potatoes, Sour Cream, Weeknight Dinners
Prep Time: 15 minutes
Cook Time: 20 minutes
Baking Potatoes:: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Equipment

Knife Set
Measuring Tools
Dutch Oven
Potato Masher

Ingredients

  • 2/3 cup butter
  • 1 cup chopped ham
  • 1/3 cup yellow onion chopped
  • 2/3 cup all-purpose flour
  • 6 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 large russet potatoes baked
  • 8 oz. sour cream
  • dried parsley for garnishing

Instructions

Prep the Ingredients:

  • Gather all your tools and ingredients so you have everything close at hand on the counter or table. Prep your ingredients. Using a cutting board and chef's knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.
  • If you don't already have baked potatoes in the refrigerator from a previous meal, bake the potatoes in a 375 degree oven for 50-60 minutes until they are soft and cooked through.
    Be sure to prick them with a knife or fork so they will not explode in the oven. I like to cook them uncovered and directly on the oven rack, which allows for easy skin peeling later. Once cooked, allow the potatoes to cool enough to handle.
  • Using a knife or large spoon, remove the potato skin, and scoop out the flesh. Place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.

Time to Make the Soup:

  • In a large Dutch oven or soup pot, melt the butter. Stir in chopped ham, and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux. 
  • Pour in whole milk and cook until thickened, stirring with a spoon. Season with kosher salt and freshly ground black pepper.
  • Add the potato flesh to the soup. Stir to incorporate.
  • Finish off by adding sour cream and heat the soup until warm. Do not boil. Garnish with chopped parsley if desired. Makes 6-8 servings.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted.

Nutrition

Calories: 573kcal | Carbohydrates: 68g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 725mg | Potassium: 1455mg | Fiber: 4g | Sugar: 12g | Vitamin A: 940IU | Vitamin C: 17mg | Calcium: 276mg | Iron: 3mg
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Ragu Bolognese with Homemade Pappardelle

Ragu Bolognese with Homemade Pappardelle

I love trying new recipes especially classic Italian and French dishes. Here’s my take on Ragu Bolognese with Homemade Pappardelle. This dish simmers on the stove for hours, cooking down to a dense, flavor intense sauce, that’s simply wonderful. Comfort Food, Italian-style. (Post modified with 

Italian Meatloaf with Mozzarella

Italian Meatloaf with Mozzarella

Our family loves Italian Meatloaf with Mozzarella so much it’s requested on a regular basis and ranks right up there with grilled steaks. It’s much more than your average meatloaf–loaded with herbs and cheese and topped with a homemade marinara sauce. It’s Sunday meatloaf on 

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup is the perfect recipe when you need a comforting meal. Flavored with herbal chicken broth, celery, carrots, peas, onion and Amish egg noodles. Click to Tweet

Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.

It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.

Recipe for Easy Chicken Noodle Soup

This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.

Ingredients Needed to Make Easy Chicken Noodle Soup

  • chicken breasts
  • water
  • chicken bouillon cubes
  • celery
  • carrots
  • onion
  • dried oregano
  • parsley
  • kosher salt
  • freshly ground black pepper
  • frozen peas
  • Amish Extra Thick Kluski Egg Noodles

Ways to Make This Soup even Faster and Easier

This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.

Substitute chicken broth or stock for the water and bouillon cubes.

Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.

Amish Kluski Egg Noodles

I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.

Instructions for Making This Recipe

To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.

In a medium saucepan combine chicken and water and bring to a boil.

Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.

Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.

Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.

Serve immediately with saltine crackers. This recipe will serve 4-6 people.

See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.

Recipe for Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup is the perfect recipe when you need a comforting meal. Flavored with herbal chicken broth, celery, carrots, peas, onion and Amish egg noodles. 
No ratings yet
Print Rate
Course: Soup
Cuisine: American
Keyword: Amish Egg Noodles, Chicken Breast, Comfort Food, Quick and Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Equipment

Cuisinart Cookware
Glass Measuring Cups
Santoku Knife
Cutting Board

Ingredients

  • 3 whole chicken breasts
  • 6-8 cups water
  • 3 cubes chicken bouillon
  • 2 cups celery chopped
  • 1 cup onion minced
  • 1 medium carrot peeled and sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 6 oz Amish Extra Thick Kluski Egg Noodles

Instructions

  • Gather all your ingredients and prepare your vegetables. Using a knife and cutting board, chop celery, and peel and chop or slice the carrots. Mince the onion.
  • In a medium saucepan combine chicken and water and bring to a boil. Add bouillon cubes, celery, carrots, onion. Season with salt, pepper. Cook on medium heat for 20-25 minutes until meat is cooked through.
  • Remove chicken from broth and set aside to cool. Add frozen peas and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
  • Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes. Serve immediately with saltine crackers. Serves 4-6.

Notes

*If you'd like to make this recipe even easier, you may substitute frozen mixed vegetables for the fresh carrots, celery, and frozen peas. Simply add them in when you would add in the frozen peas before the noodles. 

Nutrition

Calories: 150kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 444mg | Potassium: 294mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
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Homemade Lasagna with Ricotta Cheese

Homemade Lasagna with Ricotta Cheese

Make this delicious Homemade Lasagna with Ricotta Cheese when you want to serve your family something special. Saucy and Cheesy with Fresh Tender Pasta. Oh my. The extra effort is so worth the time. Believe me, you’re family will love you for it! Years ago, 

Apple Pie with Crumb Topping

Apple Pie with Crumb Topping

This Apple Pie with Crumb Topping is a mix between a Dutch Apple Pie and an Apple Crisp. Tart apples in a sweetly spiced filling, topped with a crunchy oat crumb. What is a Dutch Apple Pie?  A Dutch Apple Pie has a sweet streusel 

Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!

(Recipe slightly modified on 12/29/21)

Serving Shrimp Chowder with Bacon and Cheddar Cheese

I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!

 

Ingredients to Make Shrimp Chowder with Bacon

  • Yukon Gold Potatoes
  • chicken broth
  • canned sweet corn, drained
  • medium to large shrimp
  • whole milk
  • half-and-half cream
  • butter
  • sweet yellow onion
  • all-purpose flour
  • dried or fresh parsley
  • kosher salt
  • freshly ground black pepper
  • bacon
  • cheddar cheese

 

Instructions for Making this Recipe

Ingredients for this Recipe

To begin, gather your ingredient so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.

Chop the Thawed Shrimp

Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.

Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.

Shred the cheddar cheese and set aside until the end for garnish.

 

Make the Soup

Boil Potatoes in Chicken Broth

In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.

Prepare the Roux for Thickening

In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.

Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.

Cook Chowder until Thickened

Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.

This recipe will serve 4 people.

Shrimp Chowder with Hard Crusty Bread

Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits. 

For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.

See more Soup Recipes Here. See more Seafood Recipes Here.

 

Recipe for Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
5 from 1 vote
Print Rate
Course: Soup
Cuisine: English
Keyword: Bacon, Cheddar Cheese, Large Shrimp, Sweet Corn, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware

Ingredients

  • 2 cups Yukon Gold potatoes diced
  • 2 1/2 cups chicken broth
  • 15 oz. sweet corn drained
  • 1 pound large shrimp peeled, deveined, and chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half cream
  • 1 tablespoon butter
  • 1 cup sweet yellow onion chopped
  • 1 tablespoon minced garlic
  • 5 tablespoons all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
  • Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
  • Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
  • Shred the cheddar cheese and set aside until the end.

Prepare the Soup

  • In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
  • Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
  • In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
  • Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
  • Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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Salisbury Steak and Gravy

Salisbury Steak and Gravy

This easy Salisbury Steak and Gravy recipe is a wonderful meal to serve your family when you’re in need of some quick comfort food. Perfect for a weeknight dinner. (Post modified with new photos on 2/21/22.) How many of you remember eating Salisbury Steak in