comfort food recipes

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

This Keto Chicken Cordon Bleu is sure to be a family favorite. It comes spouse and kid approved. It has tender and juicy chicken, layered with melty Swiss cheese and ham, breaded and fried until crispy, then drizzled with a creamy dijon sauce.

Keto Chicken Cordon Bleu

chicken

Swiss cheese

sea salt and ground black pepper

pork

garlic powder

onion powder (I use this brand of spices)

heavy cream

Parmesan cheese

chicken stock

Dijon mustard

parsley

sea salt and black pepper,

Place the chicken breasts between two sheets of parchment paper or cling wrap and pound until they are bout 1/4 inch thick.

Lay two slices of Swiss cheese on top of each piece. Top with a slice of ham, and then two more slices of Swiss cheese.

Roll each chicken breast up into a tight roll, season with salt and pepper, and wrap it tightly in cling wrap to help it hold its shape. Refrigerate for one hour.

Combine the crushed pork rinds, garlic powder, and onion powder in a large shallow bowl.

Crack the egg into a separate shallow bowl and fork whisk.

Heat 1/2 inch of oil love medium-high heat in a large, high sided skillet.

Dip each chicken roll up into the egg wash and then roll about in the breading mixture.

Fry, turning to brown on all sides until cooked through, about 5 minutes on each side. Remove each chicken roll up from the oil and place on a paper towel lined plate to help absorb any excess grease.

For the chicken:

Combine the cream, parmesan cheese, chicken stock, Dijon mustard, butter and parsley in a small sauce pan and bring to a gentle simmer. Taste and add salt and pepper, if desired. Let simmer for 5 to 10 minutes, or until the sauce has thickened.

Slice the chicken roll ups and top with the sauce before serving.

For the sauce:

This is off the chain good.  My picky 4 year old gobbled  it up.  My 9 year old said this was the best chicken ever.  I did throw it in the oven at  350 for 15-20 min to ensure the chicken was cooked.  I made this with roasted broccoli and my kids put the extra sauce on the broccoli and the broccoli quickly disappeared!  Winning!

This was a big hit with everyone except my little guy who (sadly) doesn't like cheese.  Looking forward to the Dairy Free Keto cookbook I pre-ordered.  Blending the pork rinds with garlic and onion powders is a great trick!!!  Nobody knew it was keto!  The sauce didn't thicken but it was still delicious.

I never leave reviews, however I felt I needed to with this recipe.  I used already thin chicken cutlets and followed the recipe exactly.  At the end, I added a little red pepper flakes to the sauce as hubby and I like things with a kick.  It was absolutely delicious! Definitely a keeper.  Thank you so much for this delicious recipe!

Oh my goodness! This is the best recipe ever! Chicken Cordon Bleu is a family favorite and I’ve avoided making this because my mom’s recipe uses Cream of Mushroom soup and other yucky ingredients. Thank you for making this keto!

This warming and creamy dish is perfect for sharing with friends and family

Celeriac, potato & rosemary gratin

rashers bacon

double cream

garlic

tbsp rosemary

red chilli

celeriac (about 500 grams) peeled, quartered and thinly sliced

potatoes

Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.

Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.

Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1&frac14; hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.

This classic tomato soup recipe, seasoned with basil and thyme, is the perfect bowl of comfort. Make a batch early in the week then easily rewarm for comfort food every night.

Quick and Easy Tomato Soup Recipe

sweet onion, finely chopped

garlic, minced

all-purpose flour

basil

thyme

chicken broth

tomatoes

sugar

salt

black pepper

In a large nonreactive stock pot or Dutch...

In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes.

Add garlic and continue to cook, stirring for...

Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.

Add basil and thyme and continue to stir...

Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.

Add broth, crushed tomatoes, sugar, salt and pepper....

Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.

If you’re okay with a thicker soup, skip...

If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!

If you prefer a smooth/pureed soup, allow soup...

If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. (If using a blender or food processor be sure to vent/crack the lid to avoid steam building up.) Return pureed soup to the pot.

Season to taste with additional salt and pepper...

Season to taste with additional salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated cheese.

For a true taste of the Mediterreanean try this quick and cheesy tuna, courgette and spinach pasta recipe. Great as an impromptu summer meal or for hungry, cash-strapped students.

Cheesy tuna, courgette and spinach pasta

penne pasta

butter, softened

plain flour

mature Cheddar, roughly grated

courgette,

spinach leaves,

torn

can tuna steak in spring water, drained

Bring a large saucepan of salted water to the boil. Add the penne, stir once, bring back to the boil, then simmer for 10 minutes, or cook according to packet instructions, until al dente. Drain, then tip the pasta back into the saucepan.

Meanwhile, make the cheese sauce. Put the butter in a jug and microwave on high (based on a 900W oven) for 40 seconds, until melted and hot. Stir in the flour to make a paste, then very gradually stir in the milk – this will prevent any lumps forming. Microwave on high for 3-31/2 minutes, stirring every minute, until the sauce has thickened. (Alternatively, melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute. Gradually add the milk and cook, stirring, for 6-8 minutes until the sauce has thickened.) Stir in 60g Cheddar and season to taste.

Preheat the grill to high. Stir the cheese sauce into the pasta, along with the courgette and spinach and mix together to wilt the spinach. Gently mix in the tuna, then tip into a shallow, 2-litre ovenproof dish. Sprinkle with the remaining cheese. Place directly under the hot grill for 5 minutes, until piping hot and the cheese is turning golden.

Warm and comforting, this Low Carb Chicken Pot Pie Soup has all the delicious flavors of a freshly baked pot pit, but is soup form and without all the extra carbs.

Chicken Pot Pie Soup - low carb, gluten free

celery,

carrots, diced

chicken breasts

garlic,

sea salt

onion powder

cheddar cheese

peas

Heat the olive oil in a large dutch oven or stock pot, over medium heat. Add the celery and carrots and sauté until they are crisp-tender.

Add the chicken, garlic, salt, thyme, onion powder and black pepper. Continue cooking until the chicken is cooked through.

Pour a little bit of the chicken stock into the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pan. Add the remaining chicken stock, bring to a boil and then reduce to simmer. Simmer for 10 minutes.

Stir in the heavy cream, cheddar cheese and peas, simmer for an addition 30 to 40 minutes, stirring frequently.

So happy you enjoyed it! Thanks for coming back to let me know.

Wow!  So good.  We had both leftover rotisserie chicken and homemade chicken tenders, so we needed a recipe to use this chicken up.  My sister was so excited about the prospect of me making this recipe that she rushed to the store to buy celery.  Her efforts were rewarded.  This soup is YUMMY!  I used Poultry Seasoning in place of the Thyme, but made no other revisions.  This soup is even better the next day!

I love this soup! I added a bit of poultry seasoning as well.  Thanks for creating this, Kyndra! It's excellent!

My son never eats my homemade food. He had thirds of this soup. Winner!

THIS IS UNBELIEVABLE!!  SO GOOD!  The first bite took me back to my childhood.  And easy to make and store for the week.

So good! I love all Kyndra’s recipes. This was easy and delicious.

This Chicken Pot Pie Soup is creamy, comforting, easy, and absolutely delicious. Our 5 and 6 year olds grandsons enjoyed it as much as we did! Thank you for creating and sharing yet another amazing recipe with us.

This soup is SO good.  My husband and I love it and have made it several times.  The seasonings are perfect, and it's also delicious if you substitute herbs de provence for the Italian seasoning.  Delicious!!

I make this soup weekly 😋.   It's a family   favorite.

So easy to make is is soooo delicious! Thank you for sharing this recipe! I’m going to make it tonight! It will become a staple in my menu!

Easy, delicious - whole family gave it 5 stars!! My only suggestion is to double it for leftovers!!!

This is very good! I used canned chicken instead of cooking and shredding!

This recipe is the bomb!! My family loved it!

Made twice now, so good! Even my 3&amp;5 yr olds love it!

Me and my husband absolutely loved this soup. So yummy! Will be putting it in to my dinner rotation.

Great meal with minimal ingredients but maximum taste!! Loved this recipe!

This is a family favorite and it’s also super easy to make

Making tomorrow for the second time in two weeks. Love this recipe!

So delicious and easy to make, I’ve made it now several times, even using rotisserie chicken.  Taste just like pot pie! You don’t miss any potatoes or crust.
This has become one of my favorite soups to eat!

Excellent soup however I wish the recipe indicated the amount of carrots in either a measuring cup measurement or by weight. "Large" carrots can vary in size.

You will be so surprised how much this actually tastes like chicken pot pie that you will never miss the crust!  For personal preference we always add a bit more chicken. This is creamy, comforting and delicious. We got 2 big bowls for supper and have enough left over for lunch for both of us.

I just made this for dinner tonight and instead of peas, I used green beans. It was absolutely delicious!! It will be a new favorite in our house.

This is my new favourite soup! I’m going to make a big batch to freeze the next time.

This is one of my family's favorite soups, the prep is so easy even the man of the house can do it. Also  freezes well for the nights when we're future with the kids at sports!

Made this in my instapot. Added diced onion &amp; cauliflower. Sautéed onion, veggies &amp; garlic in pot, added seasonings, broth &amp; raw chicken breasts. Cooked on poultry setting. Shredded chicken, added peas &amp; heavy cream. Sprinkled cheese on individual bowls. Excellent!

Made this for the first time. I didn't change anything and my family love it!! Thank you for another great recipe!

Soooooo good!!! So good!! Definitely in the rotation forever. Thank you, Kyndra. You always amaze me! 🙏

Hi,
Could you please tell me how much more cream and cheese I would need to make it thicker. I added 1 cup more of cheese and 1 cup more of cream in addition to your recipe and it still isn't thick. It tastes really good, would just like it thicker, any help would be greatly appreciated. 
Thank you for your help.

Chicken Cacciatore

chicken legs,

oz (227 g) white button mushrooms, sliced or quartered

onion, thinly sliced

red bell peppers,

(180 ml) white wine

28 oz (796 ml) diced tomatoes

(30 ml) chopped flat-leaf parsley

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F). 

In a large skillet or large ovenproof pan, brown the chicken in half the oil. Season with salt and pepper. Set aside on a plate. 

In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Add the peppers and garlic and cook for about 1 minute. Deglaze the pan with the wine and add the tomatoes. Return the chicken to the pan and bring to boil. 

Bake, uncovered, for about 45 minutes or until the chicken is cooked through. Sprinkle with the parsley. Serve over steamed long-grain rice or egg noodles.   

J'ai essayé cette recette suite à  la suggestion d'une amie. Comme elle me l'avait recommandé, j'ai ajouté des herbes (basilique, coriandre, feuille de laurier), du cumin et quelques carottes. Pour le reste, j'ai pas mal suivi la recette, sauf que j'ai fait une sauce tomate à part que j'ai ajouté après avoir fait dorer les autres ingrédients. J'ai servi ce plat avec du couscous et des brocolis. C'était franchement succulent! À refaire sans modération. Merci à l'équipe de Ricardo pour vos bonnes idées!

Très bon avec des épices El Mia. Facile et effectivement meilleur réchauffé

Vous mentionnez dans une réponse comment cuire à la mijoteuse et dans une autre vous dites de ne pas cuire à la mijoteuse ???? Qui dit vrai ???

Quand je suis pressée, je prend la sauce cacciatore de Ricardo chez IGA...j’ajoute quelques épices et le tour est joué.
La recette est sur le pot.

Gouteux! Tellement bon, à refaire souvent. Merci!merci!

Est-ce qu’on peux faire dans l’autocuiseur?  Comment le modifier?

J’ai utiliser des tomates fraîches a la place de tomates en boîtes, ajouter 3/4 de tasses de bouillon de légumes, poudre de chili, et une touche de pesto a la fin de la cuisson et c’était delicieux.

Moi j'avais un reste de sauce tomate fait maison je l'ai donc utilisé et je l'ai mélangé avec les tomates requises pour la recette  pour que cela fasse 28 oz, mon copain a trouvé cela délicieux.

https://cdn.jwplayer.com/v2/media/8zSc3PYg

How to Deglaze

Stuffed Zucchini Au Gratin

lb (225 g) lean ground beef

onion, finely chopped

oz (115 g) chopped white mushrooms

(60 ml) breadcrumbs

zucchini

(375 ml) tomato sauce

(375 ml) grated mozzarella

In a skillet over high heat, fry the meat in the oil until well browned. Add the onion, mushrooms and garlic and cook until tender. Season with salt and pepper. Deglaze with the broth. Add the breadcrumbs and adjust the seasoning. Let cool.

With the rack in the middle position, preheat the oven to 180°C (350°F).

On a clean surface, trim the ends off the zucchini. Using an apple corer, hollow out each zucchini, creating a lengthwise tunnel about 2.5 cm (1 inch) in diameter, depending on the zucchini’s width. 

Using your fingers, stuff the zucchini. Lay them side-by-side in a 23 x 33-cm (9 x 13-inch) baking dish. Cover with sauce (see note) and top with cheese. Bake until the zucchini are tender, about 50 minutes. 

J'ai pris le reste pour farcir poivron vert tout aussi bon

Délicieux, à refaire! Personnellement j'ai coupé les courgettes en deux et ai vidé l'intérieur au lieu de les laisser en tube.

Pour ma part, j'utilise des saucisses pour farcir les courgettes. Chipo, aux herbes, merguez, ... Pour plus de facilité pour farcir, je les congèle au préalable.

Excellente recette tout le monde a adoré c'est a refaire

Pour une version végé de cette recette, plutôt que de mettre du bouf haché, j'ajoute un paquet de sans-viande haché mexicain. Je coupe mes courgettes en deux, je retire un peu de chaire, je mets le sans viande et je recouvre d'une sauce tomates maison en terminant par le fromage. Excellent! Une façon d'ajouter une protéine végétale sans que personne ne s'en rende compte

Suggestion de congélation après la première étape.  Je ne vide pas les courgettes. Je les coupe en deux et les déposer dans un plat et versé la sauce par-dessusoya.

30 of our BEST comfort food recipes for Fall.  Hearty, meaty and satisfying, perfect for chilly fall nights and great for sharing!

Top 29 comfort food recipes recipes from across the web

The most viewed comfort food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cottage pie

Keto Chicken Cordon Bleu

Celeriac, potato & rosemary gratin

Quick and Easy Tomato Soup Recipe

Cheesy tuna, courgette and spinach ...

Chicken Pot Pie Soup - low carb, gl...

Chicken Cacciatore

Stuffed Zucchini Au Gratin

30 Comfort Food Recipes for Fall!

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Slowly Braised Beef Short Rib Ragu

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Cajun Smothered Chicken

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Pâté Chinois (Shepherd’s Pie)

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Red Wine Braised Short Ribs

Best-Ever Kalua Pork (My Hawaiian F...

Best-Ever Kalua Pork (My Hawaiian F...

Fall-Apart Tender Shoyu Chicken (Ha...

Top 29 comfort food recipes recipes from across the web

The most viewed comfort food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage pie

Keto Chicken Cordon Bleu

Celeriac, potato & rosemary gratin

Quick and Easy Tomato Soup Recipe

Cheesy tuna, courgette and spinach ...

Chicken Pot Pie Soup - low carb, gl...

Chicken Cacciatore

Stuffed Zucchini Au Gratin

30 Comfort Food Recipes for Fall!

Slowly Braised Beef Short Rib Ragu

Slowly Braised Beef Short Rib Ragu

Slowly Braised Pork Ragu (with Papp...

Easy Chicken Stew Recipe

Cheesy Shells and Ham

Cajun Smothered Chicken

Creamy tomato and chicken pasta bak...

Pâté Chinois (Shepherd’s Pie)

Bean & sausage hotpot

50 Best Comfort Food Recipes

Portabella Artichoke Soup

Creamy Potato Soup with Italian Sau...

Chicken Pot Pie Soup - low carb, gl...

Chicken Fried Steak with Gravy

The BEST Weeknight Bolognese

Best-Ever Bolognese

Red Wine Braised Short Ribs

Best-Ever Kalua Pork (My Hawaiian F...

Best-Ever Kalua Pork (My Hawaiian F...

Fall-Apart Tender Shoyu Chicken (Ha...

The most viewed comfort food recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine