Tag Archives: comfort food

September is National Biscuit Month

September is

National Biscuit Month!

I don’t know about you, but as a Southerner, that’s pretty exciting to me.  It’s like it almost gives me a reason to eat biscuits every morning, or maybe all day!  If I do, it will need to be the almond flour kind, otherwise I might not be able to fit through the door at the end of the month.

Anyway, I have several biscuit recipes on the site already and I wanted to link to those.

Buttermilk Biscuits are delicious with homemade jam!

 

Sour Cream Biscuits are simple, delicious, and only need three ingredients!  Yummy served with Apple Butter.

 

Almond Flour Biscuits ~ Low Carb & Grain Free are so good you’ll almost feel guilty!

bisc4

 

Low Carb Biscuits are made with Carbquik and great served with Sausage Cream Gravy.

So if you’re eating grain free, wheat free, low carb, or just plain eatin’, there’s a biscuit that you can enjoy.  Don’t grab a can off the shelf, be brave and try one of these easy recipes.  You won’t regret it!  Go ahead and celebrate!

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

 

 

Spunky Chunky No Bean Chili

My family loves chili!  There’s not many meals any easier than throwing chili in the crock pot to simmer throughout the day.  When I walk through the door in the afternoon, I know supper is almost ready.

Making chili is more of a process than an actual recipe.  There’s so many ways to do it.  You have your choices of meat, even chicken if your heart desires!

In this recipe, I use ground beef, but I’ve seen where some people use carne asada.  I’ve seen that in the beef section of our grocery store and it looks really good!  I just may try that next time.

Start out by browning the ground beef, onion, and peppers.  I jsut happened to have a frozen mix of peppers that I used this time.

CHILI2

After the meat is a browned and drained, put it together with every thing else in the slow cooker and relax the rest of the day.  Or in my case, head back to work for a few more hours.  🙂

chili

Spunky Chunky No Bean Chili 

3 lbs. ground beef (if you use 80/20, drain it after cooking)
1 large onion chopped
1 green pepper chopped

In a saute skillet, brown beef, onions, and peppers.  Drain if needed.

While the meat is cooking, add to a large crock pot or slow cooker:

1 32 oz can of petite diced tomatoes, or 2 small cans
1 can of Rotel tomatoes or tomatoes with green chiles
2 cups beef stock
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tsp. garlic powder
1 tsp. cayenne pepper
Salt and pepper to taste
pinch of sweetener, optional (add this to balance the acid in the tomatoes)

After the meat is drained, add to the tomato/spice mixture in a crock pot.
Cover and cook for 4-6 hours on low.  Should make 12 servings at around 8 carbs each.

Serve with sour cream and shredded cheese.

*I also made some almond flour biscuits and fried them up like fritters.

 

 

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Zuppa Toscana ~ Low Carb

That frosty chill in the air means it’s soup weather!  

This is a delicious make-at-home version of Olive Garden’s Zuppa Toscana.

This rich creamy soup is easy to make so don’t let the unusual ingredients scare you off!   I found the kale at the grocery store and the turnips I got fresh from the farmer’s veggie stand.
zuppa

Zuppa Toscana ~ Made with Turnips

1 lb. spicy Italian sausage – crumbled
1/2 lb. bacon, chopped
1 32 oz chicken broth
4 small to medium turnips, scrubbed clean, sliced thin
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped or torn kale
1 cup heavy whipping cream
salt and pepper to taste

In a soup pot or dutch oven,  over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain and return to pot.  In the same pan, cook the  bacon til done.  Drain, reserving about 2 tablespoons of bacon drippings.

Add chopped onions and garlic; sautee  in bacon drippings until tender. Add the chicken broth and turnip slices to the pot.  Simmer over medium heat until turnips are tender, maybe 15 minutes.  It didn’t take too long, but my turnips were fresh smallish turnips from the veggie truck.

Add the kale pieces and cream to the pot; season with salt and pepper. Simmer on low for another 15 minutes.

Serve with your favorite toasted bread or bread sticks.  (I used some homemade coconut flour “cornbread” muffins.  I’ll be sharing that recipe in the near future.)

For 6 servings:  Calories 388, Carbs 9, Fat 18

kale

COOK’S NOTE: Some people subsitute cauliflower for the potatoes to make it low carb.  I subbed turnips and they were very similar in texture and appearance to potatoes.  The cream helps reduce the tart taste that turnips sometimes have.  Everyone loved it and really couldn’t tell the difference.

Shared with Inspire Me Tuesday.

Friendship Casserole – Keep one, share one

This hearty meal makes enough to share!  

friendship-casserole

 

I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery.   This recipe is just right!  It makes enough for you to keep and then you get to share with a friend.

FRIENDSHIP CASSEROLE

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.

Frienship Casserole 2

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NOTE:  I use Dreamfields pasta for low carbers.  It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious.  Enjoy!

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

Crockpot Mac and Cheese by Trisha Yearwood

Talk about decadent and rich!  That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it.  Total comfort food!

mac and cheese

Crockpot Mac and Cheese by Trisha Yearwood

8 oz box or bag of elbow macaroni, cooked  …  (try Dreamfields)
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10 oz bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)

In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours).  Turn off the slow cooker, stir the mixture and serve hot.  Makes 12 servings.

Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin.  I’ll keep you updated!

recipe courtesy of Food Network

~Did I mention that my daughter has a guitar signed by Trisha Yearwood?  🙂  It was a 15th birthday gift from her grandpa.

mac and cheese

Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

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Inspire Me Tuesday

Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  🙂

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  🙂

Partying over at

 

 

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks!

Swiss Chicken Casserole

When I saw this chicken recipe over at The Southern Lady Cooks,  I knew I had to try it.

My daughter loves Stove Top Stuffing and I knew she’d love this casserole.

I’m trying to watch my calories so I decided to use reduced fat items where I could.  My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
water
2 cups dry bread stuffing mix (I used Kroger brand)

Preheat oven to 350º.

Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.

Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.

Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.

~I attempted to do a little figuring on the calories and came up to about 315
per serving.

Partying today over at

Carbonara

I ran across this super rich classic bacon and egg spaghetti dish and it sounded so easy and delicious that I just had to try it!

Talk about the ultimate comfort food.   It has everything I love…bacon…pasta…and cheese!  Yummo!

Disclaimer: I am not an expert on authentic Italian cooking.  🙂

Carbonara

1 lb. spaghetti *pasta
8 slices bacon, cut in small pieces
1 clove garlic, minced
4 egg yolks
1 cup grated Parmesan cheese, divided
diced green onions
salt and pepper

Bring a large pot of salted water to a boil.  Cook the pasta as directed on package.

Fry bacon and garlic in a heavy skillet until crisp (mine is actually more done that what it looks like ;)).   Remove bacon from pan and drain on paper towels. Set bacon aside.  Set skillet aside, but save bacon fat.

Meanwhile, combine the egg yolks, half of the Parmesan cheese and salt and pepper in a medium bowl until well blended.

When the pasta is cooked, drain, reserving about 1/3 cup cooking water, and immediately add to the skillet with the bacon drippings.   Place over low heat and toss for 1 minute, scraping the pan to loosen the pan drippings.

Stir in the egg mixture and toss thoroughly until combined. Add the pasta cooking water as needed to form a creamy sauce.  Add the bacon and remaining cheese and toss again to coat.  Top with diced green onions.  Serve immediately.

*Can substitute Dreamfields Spaghetti to lower carbs.

Another option is to use diced ham instead of bacon.  I believe the authentic recipe calls for pancetta, which is a yummy salt-cured Italian bacon made from un-smoked pork belly.

From Wikipedia:

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italianpasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano), bacon (guanciale orpancetta), and black pepper. The dish was created in the middle of the 20th century.

The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.  Guanciale is the most usual meat, but pancetta, or local bacon are also used.

Cream is not common in Italian recipes, but is often used elsewhere.  Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.  Many of these preparations have more sauce than the Italian versions.   As with many other dishes, there are ersatz versions made with commercial bottled sauces.

Linking up over at

Help on my homemade biscuit quest

I’m on the quest for the perfect biscuit.

I plan on trying a new recipe on Saturday.  This cooler weather always makes me want to bake!

Do you have or know of a fabulous biscuit recipe I should try?

I’m looking for plain and simple biscuit recipes with no additions like cheese or spices…one you’d have for breakfast with your sausage gravy and eggs.  🙂

Anyway, if you have a great recipe, please post the link or recipe  in the comments section.

Thanks!

Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 

1/2  medium onion, diced

1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained

1 1/2 cups shredded sharp Cheddar cheese, divided

1/2 cup  sour cream

1 1/2 teaspoons chili powder

1/4 teaspoon garlic powder

salt and pepper, to taste

8 ounces dried Dreamfields Penne Rigate (2 cups)

Cook ground beef and onion in large skillet.  Sprinkle with salt and pepper. Brown beef until no longer pink.  Drain fat.  Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.
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Meanwhile, cook pasta according to package directions; drain.
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Add chili mixture to pasta and stir until pasta is coated.  Place in a 2 quart baking dish.  Sprinkle with remaining 1/2 cup cheese.   Bake at 350º for 30 minutes until hot and bubbly.  Serves 4
 
COOK’S NOTE: If you prefer not to use the Dreamfields pasta, substitute your favorite steamed or roasted veggie like cauliflower or spaghetti squash.
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Sausage Pumpkin Soup

It’s soup time!

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The weather is just right, so I made a big pot of this hearty low carb soup.  It’s very rich and filling.


I’ve heard that is is good made with all types of sausage and even ham.  Now that sounds like a great choice!   Might have to try that soon myself.

My niece blessed me with some fresh, fairly lean sausage so I used that and had very little grease to drain at all.  Here’s how I did it:

Sausage Pumpkin Soup

1 1/2 lbs breakfast sausage
1 1/2 cups sliced mushrooms
1 cup cream
1 cup water
4 cups chicken broth
1  15 oz. can pumpkin
½ tsp garlic powder
½ tsp onion powder
sea salt & black pepper to taste

In a large stew pot or Dutch oven, brown the sausage , drain if necessary and add spices and mushrooms.  Keep stirring and cooking until browned.  Add broth and pumpkin.  Stir until combined.  Stir in cream.  Simmer for 45 minutes or do as I did . . .

I had to leave for a while so I decided to finish cooking the soup in the crock pot.  I was gone for 2 hours.  When I returned, it was steaming hot and ready to eat.

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Easy Peasy Beefy Cabbage Casserole

I got the idea for this dish from my lovely sister-in-law, Dorothy, in Kentucky.

She’s such a sweetheart to have supper waiting on us when we drag in late at night!  Love you, Dorothy!

I don’t think it’s as good as hers, but then food always seems tastier when someone else does all the work!  🙂

Beefy Cabbage Casserole

1 teaspoon vegetable oil or bacon fat

1 pound lean ground beef

1 small head cabbage — cut up

1 large can diced tomatoes

1/4 onion — chopped

1 teaspoon salt

1 dash of pepper

1 cup cheddar cheese — shredded

In a skillet, brown the beef in the oil, then pour off excess fat. Add cabbage, tomatoes, onion, salt and pepper. Cover and cook slowly until the cabbage is translucent, about 20 minutes. Transfer mixture to a greased casserole dish. Top with shredded cheese and place in 350º oven until cheese is melted and slightly browned, about 20 minutes.  Serves 6-8.

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