Posts tagged comfort
I told you I’d be experimenting with these tater tot recipes- especially since Jesse just purchased an 8 POUND bag of them at Sam’s Club! Ha! As I said before, I am quite aware these casseroles are not the healthiest but they are fine in moderation! So don’t freak out and get all health nut on me. The weather is cooling down and it’s the perfect time for some comfort food.
1 bag tater tots
2 lb ground lean beef
1 26.5 oz can of Manwich sauce
Fresh ground black pepper
Preheat oven to 400°F. Coat an 11×7 baking dish with nonstick cooking spray.
In a large skillet over medium high heat, meat for 4 to 5 minutes, or until cooked through, stirring occasionally. Discard any excess fat if needed. Season with salt and pepper if desired. (the Manwich sauce contains sodium so use the salt sparingly). Add Manwich sauce and combine. Spoon mixture into baking dish. Arrange tater tots on top in a single layer.
Bake uncovered for about 45 minutes, or until tater tots are golden brown and meat mixture is bubbly.
I can’t take credit for this one as my friend Shannon’s mom gave me this recipe. I did tweak a few of the ingredients as they are very versatile. It is one of my new favorite comfort dishes! Thank you Nancy!!!
4 boneless chicken breasts
1/2 onion, chopped
1 can of cream of mushroom soup
1 can of cream of celery soup
8oz cream cheese, softened
1/4 cup of milk
1 tsp paprika
2 cans of refrigerated Pillsbury Crescent Rolls
Preheat oven 375 degrees.
Cut chicken into bite sized pieces and saute with the onions in a little olive oil for about 5-7 minutes. Add a little salt/pepper (not too much salt as the soups contain sodium)
In a separate bowl, combine both soups, cream cheese, and milk.
Once chicken is done, let cool for about 2 minutes. Meanwhile, open one can of the crescent rolls and line the bottom of a baking dish. Some may separate at the perforation therefore just arrange so the bottom of the dish is no longer visible.
Add chicken to the soup mixture then spoon into dish; sprinkle with a little paprika.
Top with the second can of crescent rolls in the same way as the bottom layer.
Bake for about 25-30 min until browned and bubbly.
If you want this to be more like a pot pie, add some frozen peas, green beans, carrots, or any kind of veggies you like to the soup mixture before baking.
In the mood for the flavors of a Thanksgiving feast without all of the work? These mini turkey meat loaves are perfect to satisfy that craving sans the blood, sweat, and tears!
(and as always, please forgive the poor quality pictures)
Mini Turkey Meat Loaves w/Pan Gravy and Cranberry-Orange Relish
1 lb ground turkey
2 celery stalks (chop some of the leaves as they have tons of flavor)
2 large carrots
I large onion
½ cup crushed Saltine crackers
1 tablespoon of poultry seasoning
1 cup dry white wine
½ cup chicken stock
1 tablespoon of flour
I can of whole berry cranberry sauce
Zest of one orange
Preheat oven to 375. Drizzle some olive oil in a large oven-safe skillet or shallow roasting pan, set aside. Dice about ¼ of the onion and place in large bowl. Take remainder of onion, cube into quarters and scatter in the roasting pan. Take one carrot and one celery stalk and cut in half. Dice each half as small as you can and place in bowl. Cut the remaining carrot and celery stalks into chunks and scatter in pan with the onion quarters. Add ground turkey to the bowl with the veggies, then the poultry seasoning, egg, cracker crumbs, salt and pepper. Combine by hand. Score mixture into four even sections. (this ensures each loaf is the same size so it will cook evenly) Form each one into an oval shape and place in the pan nestled amongst the veggies. Drizzle everything with a little bit more olive oil then bake in the oven for about 30-45 minutes or until centers are no longer pink.
While loaves are cooking, empty the can of cranberry sauce into a small bowl. Add the zest of one orange (zest is the peel/rind of the outer-most layer of the orange-you can use a small grater or micro plane for this). Combine and chill in refrigerator.
When loaves are done, put everything on a separate plate and cover with foil. Let sit. Move that pan to a burner on medium heat. Using the remaining oil (you may have to add a little bit more), whisk in the flour until thoroughly combined. Then whisk in the wine, chicken stock, and a little salt/pepper. Bring to a small boil until gravy starts to thicken then drop the heat down to low.
I served these with herbed mashed potatoes- prepare mashed potatoes as you normally would and instead of butter, combine about 1-2 tablespoons of onion/chive (or any kind of herb cream cheese) a little milk, salt/pepper. Serve loaves on top of the potatoes, pour on gravy, and top with a dollop of the cranberry relish. The veggies that were cooked with the loaves can also be a side dish as they will be caramelized and flavorful from roasting in the oven.
*You can serve these with any of your favorite Thanksgiving side dishes.
*Don’t jive with wine? Use brandy or even white balsamic vinegar instead.