November 2021

Comfy Cuisine- Home Recipes from Family & Friends: Easy Weeknight Dinners Week #2

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 Our lives are busy now and it’s sometimes difficult to have a quick meal that satisfies and keeps you going!  



Please the whole family with these quick and delicious weeknight dinners.


Monday:   Cauliflower Mac & Cheese –  Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 



Tuesday:  Classic Sloppy Joes – Grated Carrots makes sure kids get some extra veggies!



Wednesday:  Baked Fresh Cod with Gremolata Breadcrumbs – The best thing about this dish is that you mix all the ingredients in the baking pan.



Thursday:  Oven BBQ Asian Chicken – Served with steamed rice or salad for a Asian-inspired weeknight meal. 



Friday:  Eat out!



SUNDAY BONUS:  Unstuffed Cabbage – All the flavor of regular cabbage rolls, but alot less bother to make.

Enjoy and have a great week!

Keep on cookin!

Comfy Cuisine- Home Recipes from Family & Friends: Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

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What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp?  Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.

Make extra sauce – because they will be double dipping!


For the sauce, combine:

1 cup Saucy Susan Peach Apricot Sassy Sauce

1 Tbsp. Apple Cider vinegar

1 Tbsp. chili garlic sauce

For the tenders:

1/4 cup cornstarch

1 tsp. kosher salt

1/2 tsp. cayenne pepper

1 cup canned coconut milk

1-1/2 cup sweetened, shredded coconut

1-1/2 cups panko breadcrumbs

2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper

Canola oil

Whisk together cornstarch, salt, and cayenne in a shallow dish.

Pour coconut milk into another shallow dish.

Combine coconut and panko in the third dish.

Toss tenders in cornstarch mixture; shake off excess.  Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.  Transfer to a plate and chill 1-2 hours.

Heat about 1 cup Canola oil in a large saute pan over medium-high heat.

Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side.

Transfer to a paper-towel lined plate and season with salt.


Serve tenders with dipping sauce


See also:  Buttermilk Fried Chicken Fingers with Honey-Dijon Dipping Sauce

Comfy Cuisine- Home Recipes from Family & Friends: Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

by •

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp?  Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.

Make extra sauce – because they will be double dipping!


For the sauce, combine:

1 cup Saucy Susan Peach Apricot Sassy Sauce

1 Tbsp. Apple Cider vinegar

1 Tbsp. chili garlic sauce

For the tenders:

1/4 cup cornstarch

1 tsp. kosher salt

1/2 tsp. cayenne pepper

1 cup canned coconut milk

1-1/2 cup sweetened, shredded coconut

1-1/2 cups panko breadcrumbs

2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper

Canola oil

Whisk together cornstarch, salt, and cayenne in a shallow dish.

Pour coconut milk into another shallow dish.

Combine coconut and panko in the third dish.

Toss tenders in cornstarch mixture; shake off excess.  Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.  Transfer to a plate and chill 1-2 hours.

Heat about 1 cup Canola oil in a large saute pan over medium-high heat.

Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side.

Transfer to a paper-towel lined plate and season with salt.


Serve tenders with dipping sauce


See also:  Buttermilk Fried Chicken Fingers with Honey-Dijon Dipping Sauce

Comfy Cuisine- Home Recipes from Family & Friends: Ice Cream Sandwich Cake

by •

Labor Day is a celebration of worker’s rights and the triumphs that the labor movement has gained over the last few centuries.  Many (or most) people think of Labor Day as just another holiday where they get off of work or out of school.  This day marks the end of the summer for us.  The best way to celebrate is by having a picnic or a cook out with your family and friends!  Everyone has to work, and it would be nice to sit back, seize the day and spend time with each other. When it comes to a perfect summer day you aren’t going to pass up the opportunity for a great family outing. You need to get the food……

Ice Cream Sandwich Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) Cool Whip topping, thawed, divided

1 pkg. (3.9 oz. JELL-O Chocolate Instant Pudding

8 OREO cookies, chopped, plus one for garnish

12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl.  Whisk in 1 cup Cool Whip.  Add dry pudding mix; stir 2 mins.  Stir in chopped cookies.  This makes a thick frosting.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long sheet of foil.

Top with half the Cool Whip mixture.  Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining Cool Whip.  Garnish with additional chopped Oreo cookies if desired.  Bring up foil sides; double fold top and ends to loosely seal.

Freeze 4 hours or until firm.




Join us this week around the family table for our #SundaySupper and we will share with you our favorite cookout recipes .  We hope to inspire you with these fabulous recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite cookout recipes during our #SundaySupper live chat at 7pm ET.

Main Dishes

Comfy Cuisine- Home Recipes from Family & Friends: Vidalia Fried Onion Rings

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There are so many delicious things to look forward to in the summer.  Fresh garden tomatoes, watermelon, sweet corn, and sweet Vidalia Onions.  Nothing like a thick slice, raw on a juicy grilled burger!



I have tried doing a batter fried onion ring many times, but none compared to this recipe!  That’s how good this one is.  The batter was light and crisp and the seasoned flour gave them such a great flavor!  The coating did not fall off and remained crispy even though they had cooled off slightly.  You could keep them warm in a low oven if you are making a large batch.  






Ingredients:

1 large Vidalia Onion

1-1/2 cups buttermilk

Kosher salt and freshly ground black pepper

Cholula (or other hot sauce) to taste, but at least 1 Tablespoon

1-1/2 cups all-purpose flour

1/4 cup yellow cornmeal

1/2 tsp. cayenne pepper

1/2 tsp thyme leaves

2-3 cups canola or peanut oil



Directions:

Slice off the top and root end of the onion and peel off outer skins.  Slice into 1/2 to 3/4 inch thick slices and separate into rings.



In a large bowl, combine the buttermilk, 1-1/2 tsp. salt, 1 tsp. pepper and the Cholula.  Add the onions and toss well to make sure everything is coated.  Cover and refrigerate and let marinate several hours or overnight.



In a large zip lock bag, combine the flour, cornmeal, 1 tsp. salt, 1/2 tsp. pepper the cayenne and the thyme. Set aside.



When ready to fry, pour the oil into a heavy skillet and heat to 350 degreesF (using a thermometer if you have one).  



Lift the rings out of the buttermilk and place in the seasoned flour.  Shake gently until well coated.  Working in batches, drop onion rings into hot oil and fry until golden brown, flipping over until all sides are golden brown.  Remove from the oil and place on a plate lined with paper towel.








Comfy Cuisine- Home Recipes from Family & Friends: Quick Garlic Dill Pickles

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My vegetable garden was a complete flop this year.  Probably due to the excessive heat we had.  Luckily, I have a Farmer’s Market nearby where I can get lots of fresh produce.  I have been waiting for the little kirbys to arrive so I can make my pickles.  They finally came in yesterday!  I recycle old pickle jars to put these up. These are very quick to make, crunchy and garlicy!

You will need:

  • 5 pounds (3 to 5-inch long firm kirby cucumbers (about 20), washed
  • 1-1/2 cups coarse salt
  • 2 Tbsp. mixed pickling spices
  • 4 to 5 cloves garlic, unpeeled (I add additional chopped garlic – about 1 tsp.)
  • 4 to 5 sprigs fresh dill
  • 2-1/2 cups apple cider vinegar
  • 3 Tbsp. sugar

Place cucumbers in a large non-reactive container.  Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved.  Pour over cucumbers.  Cover and refrigerate overnight.  I put them in a gallon zip-lock bag.
Drain and rinse the cucumbers, discarding brine. Boil jars or run them through the dishwasher to sterilize. After brining, if any of the pickles look or feel soft and mushy, discard them.  Pack into wide-mouth jars.  Divide pickling spices, garlic and dill between the jars.  After packing jars, put additional dill on top of the pickles.

 Combine 6-1/4 cup water, remaining salt, vinegar and sugar in a medium saucepan.  Bring to a boil and pour into packed jars.  Cool on a rack to room temperature.  Cover and refrigerate.  These are best eaten after about 2 weeks, but you can start after 2 days in the refrigerator.  It’s hard to wait!

 This makes about 4 Quarts. 

~Adapted from Martha Stewart Living
Sharing with Gooseberry Patch – Recipe Round Up 

Quick Garlic Dill Pickles

Comfy Cuisine- Home Recipes from Family & Friends: Cinnamon Roll Pancakes

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A combination of two morning favorites – pancakes and cinnamon rolls – I think I’m in love. If your feeling energetic, you can make your pancakes from scratch.  This also requires Apple Pie Spice.  If you don’t have any, you can make your own.

Apple Pie Spice:  1/4 cup cinnamon

                             1 Tbsp. allspice                              1 tsp. nutmeg                              2 tsp. ground ginger                              1/2 tsp. cardamom

Try to control yourself!

If you would like to make your pancakes from scratch here is what you will need.  I used the Bisquick recipe for pancakes and added 1 tsp. of the Apple Pie Spice.

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp. apple pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. salt.

Whisk together:

  • 1-1/2 cups buttermilk
  • 4 oz. Philadelphia Original Cooking Cream 
  • 3 Tbsp. pure maple syrup
  • 1 egg
  • 1/2 tsp. vanilla extract

 Niagra Falls in your mouth?

For the Creamy Icing:

  • 6 oz. Philadelphia Original Cooking Creme (I used softened whipped cream cheese)
  • 1/3 cup sweetened condensed milk
  • 1/4 cup milk
  • 1/2 tsp. vanilla extract

Whisk cream cheese, condensed milk, milk and vanilla in a saucepan over medium heat until warm.  Add milk as needed to thin sauce until desired consistency is reached.

Spiced Maple Syrup:  (the best part)

  • 3/4 cup pure maple syrup
  • 1/4 cup sweetened condensed milk
  • 2 Tsp. unsalted butter 
  • 1/4 tsp. apple pie spice (I did not add this to the syrup mixture)

Heat maple syrup, condensed milk, and butter in microwaveable cup.  Heat until butter is melted, about 1-1/2 minutes. Finish off these special pancakes with a sweet taste, swirl the two sauces – one with the maple syrup and the other sweetened cream cheese – over the top. 

I think I’m going to call these “Hurricane Pancakes” – Unforgettable!

Stay safe everyone!

  ~Adapted from Cuisine at Home
Sharing this sinful delight with la bella vita – Seasonal Saturday and Fresh Food Friday
A Well-Seasoned Life – Sweet Indulgences Sunday

Comfy Cuisine- Home Recipes from Family & Friends: Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

by •

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp?  Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.

Make extra sauce – because they will be double dipping!


For the sauce, combine:

1 cup Saucy Susan Peach Apricot Sassy Sauce

1 Tbsp. Apple Cider vinegar

1 Tbsp. chili garlic sauce

For the tenders:

1/4 cup cornstarch

1 tsp. kosher salt

1/2 tsp. cayenne pepper

1 cup canned coconut milk

1-1/2 cup sweetened, shredded coconut

1-1/2 cups panko breadcrumbs

2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper

Canola oil

Whisk together cornstarch, salt, and cayenne in a shallow dish.

Pour coconut milk into another shallow dish.

Combine coconut and panko in the third dish.

Toss tenders in cornstarch mixture; shake off excess.  Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.  Transfer to a plate and chill 1-2 hours.

Heat about 1 cup Canola oil in a large saute pan over medium-high heat.

Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side.

Transfer to a paper-towel lined plate and season with salt.


Serve tenders with dipping sauce


See also:  Buttermilk Fried Chicken Fingers with Honey-Dijon Dipping Sauce

Comfy Cuisine- Home Recipes from Family & Friends: Three Cheese Italian Pasta Salad

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This is a great make ahead salad that is terrific to serve to company or take to a potluck.  It’s on my catering menu and it’s everyone’s favorite!
You can add additional ingredients to suit your taste such as: slice ripe olives, zucchini, thinly sliced, chopped green pepper, etc. – make it your own!

  • 1 lb. package tricolor fusilli pasta (any pasta will do)
  • 6 oz. genoa salami, cubed
  • 6 oz. provolone cheese, cubed
  • 1 12 oz. jar Cento marinated Roasted Red Peppers (with EVOO and garlic cloves) including liquid
  • 1 8 oz. container fresh bocconcini mozzarella
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh parsley, minced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 cup olive or vegetable oil (I use vegetable oil – the red peppers have extra virgin olive oil)
  • 1/2 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • Salt and pepper to taste
  • Shaved Parmigiano for garnish

Cook the pasta according to package directions; rinse in cold water and drain.  Place in a large bowl; add the next 7 ingredients.  I use all the liquid in the jar of roasted red peppers as well as the marinated garlic clove.  Just chop into bite size pieces and add to pasta.  In a jar with a tight-fitting lid, combine oil, vinegar, garlic, basil, oregano, salt and pepper; shake well.  Pour over salad and toss to coat.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with shaved Parmigiano. Just for Dad – Recipes this Week!
Recipe Round Up at Gooseberry Patch  

Comfy Cuisine- Home Recipes from Family & Friends: Ice Cream Sandwich Cake

by •

Labor Day is a celebration of worker’s rights and the triumphs that the labor movement has gained over the last few centuries.  Many (or most) people think of Labor Day as just another holiday where they get off of work or out of school.  This day marks the end of the summer for us.  The best way to celebrate is by having a picnic or a cook out with your family and friends!  Everyone has to work, and it would be nice to sit back, seize the day and spend time with each other. When it comes to a perfect summer day you aren’t going to pass up the opportunity for a great family outing. You need to get the food……

Ice Cream Sandwich Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) Cool Whip topping, thawed, divided

1 pkg. (3.9 oz. JELL-O Chocolate Instant Pudding

8 OREO cookies, chopped, plus one for garnish

12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl.  Whisk in 1 cup Cool Whip.  Add dry pudding mix; stir 2 mins.  Stir in chopped cookies.  This makes a thick frosting.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long sheet of foil.

Top with half the Cool Whip mixture.  Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining Cool Whip.  Garnish with additional chopped Oreo cookies if desired.  Bring up foil sides; double fold top and ends to loosely seal.

Freeze 4 hours or until firm.




Join us this week around the family table for our #SundaySupper and we will share with you our favorite cookout recipes .  We hope to inspire you with these fabulous recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite cookout recipes during our #SundaySupper live chat at 7pm ET.

Main Dishes

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