Tag Archives: comfort food

Fancy Grilled Cheese

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Earlier this week, I shared my white bean chili recipe, so it’s only fair that I share a recipe for the most incredible grilled cheese: my fancy grilled cheese. This is another recipe from my first book, Picture Perfect Parties, and it’s one I bring back year after year because it’s just that good. Enjoy!

Fancy Grilled Cheese
serves 6

You will need:
– 1 loaf challah bread
– 6 pieces bacon cooked and crumbled
– 1 12 oz. wheel brie cheese
– 6 tablespoons apricot jam, 1 tablespoon per sandwich
– 6 tablespoons butter softened 1 tablespoon per sandwich

To prepare:

Cook bacon until crisp in the oven at 400 degrees F, drain set aside.

Slice challah into 12 slices. Assemble the sandwiches. Place crumbled bacon , thin slice of brie, and apricot jam on the bread, place another slice of bread on top forming a sandwich. Butter the top and repeat until you have made 6 sandwiches.

In a heated sauté pan place sandwiches butter side down, butter the top half. Cook until golden brown, flip and cook the other side. Continue until all the sandwiches are done. Let set for 1 minute and cut sandwiches into quarters.

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It’s Chili Season!

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As the temperature starts to dip in the mornings, and there is a slight chill in the air in the evenings, I start dreaming about chili.

There’s something about the fall that is so comforting. I love the leaves changing, and the hues of green that slowly morph into browns, yellows, oranges, and reds. I love the cozy scarves, ponchos, and knee-high boots that become a part of our daily wardrobe. And the food? I love that too.

One of my favorite things about the fall is preparing a meal that makes the house smell good all day. Those fall food aromas are heavenly and comforting, and I love being able to walk in from a long day, toss everything in a pot, and enjoy a delicious meal. My White Bean Chili from my cookbook Picture Perfect Parties Rizzoli NY is perfect for this. The flavor combinations are delicious, and there are a few surprise ingredients (like cinnamon) that really make the chili delicious. Prepare a big pot, serve heaping helpings, and let your family or guests top it with just about anything they want, but I prefer a great cheddar cheese and a little sour cream. Enjoy!

This is always the go-to for Halloween, too. Everybody can enjoy before or after trick or treating (or this year, cozying up with a family movie!). 

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

xx, Annette

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Comfort Food:: Meatless Lasagna

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I am sure you are, like me, relying heavily on meals that make you feel good from the inside out. Food is comforting, especially in these uncertain times. One of those meals for me is my meatless lasagna. It’s the quintessential comfort food.

This recipe makes a large portion of lasagna, so plan to serve it again for lunches and dinners, or divide it into two baking dishes and leave one for a neighbor on their porch. We could all use a little surprise these days. Enjoy!

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Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

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My Comfort Food:: Meatless Lasagna

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This meatless lasagna is something I love to make for friends and family. It’s the quintessential comfort food, especially during cold winter days. If you’re looking for a few easy meals to prepare for large groups in the coming weeks, give this one a try. It’s a crowd pleaser!

Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

IMG_3967

To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

 

 

 

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