Archive for the Comfort Food Category


Posted in Comfort Food, Entree, Southern Cooking, Uncategorized with tags , , , , , , , , , on November 14, 2011 by thekytchnwytch


  • 1 onion, chopped
  • 1 Tablespoon butter
  • 1 pound ground beef
  • 1 pound lean ground pork
  • 1 egg
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup milk
  • 1/2 cup dried bread crumbs (flavored is good too; you can even grind up your favorite croutons)
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons prepared mustard
  • 1 Tablespoon soy sauce
  • salt and pepper to taste


1. Preheat oven to 350°F (175°C.)

2. Sauté the onions in a Tablespoon of butter. Put sautéed onion in a large bowl.

2. To the same large bowl, add and combine the beef, egg, onion, milk, and bread (or bread product of your choice.) Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or you can form it into a loaf and place it in a lightly greased 9×13 inch baking dish. In lieu of greasing the pan, you can also line it with aluminum foil. That also makes removing it from the loaf pan much easier.

3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf. If you’re a big sauce lover, you can make extra to pour over it after it’s out of the oven.

4. Bake at 350°F (175°C) for about 1 1/2 hours. As with anything else you cook, checking the internal temperature with an internal thermometer is always best. Ovens vary greatly.


Chicken Pecan Lasagna

Posted in Comfort Food, Entree, Lorie Reed, Pasta, Recipes with tags , , , , on November 13, 2011 by thekytchnwytch

This recipe was created by my cousin Lorie Reed when she worked as a caterer. It was developed for a bride who wanted lasagna but was worried about marinara sauce ruining her wedding dress.

A new take on traditional Lasagna “Creamy, cheesy, chickeny lasagna – you’ll fall in love all over.


12 lasagne noodles
1 (10.75 ounce) can condensed cream of chicken soup
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup onion (optional and it tastes best if you sautée it first)
1/2 cup grated Parmesan cheese
1 cup sour cream
1/4 cup mayonnaise
1 raw egg
garlic salt to taste
1 pint cottage cheese
2 cups diced, cooked chicken meat
2 cups shredded mozzarella cheese
1 cup toasted pecans


Preheat oven to 350 degrees F (175 degrees C).

The noodles.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

The sauce.
In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise, cottage cheese, egg, and garlic salt. Set aside.

Putting it all together.
In a 9×13 inch baking dish, layer 1/3 of the noodles, sauce, chicken and cheese; repeat 3 times, ending with cheese.

Top with toasted pecans for the finish.

Bake covered in preheated oven for 1 hour, removing the foil for the last 5 minutes or until browned.


Posted in Comfort Food, Irish, Recipes with tags , , , on January 30, 2011 by thekytchnwytch

Colcannon can best be defined as “heaven in a bowl.” Other people might call it “Irish Mashed Potatoes.” It’s a wonderful dish on its own, but becomes amazing beyond words when you top it with “Beef and Guinness.”


2 pounds red potatoes
3 cups shredded cabbage
1/2 cup sour cream, plain yogurt, or heavy cream
3 Tablespoons unsalted butter
1/4 cup grated romano and parmesan blend
Salt and pepper to taste


1. Wash and dice into one inch cubes. I prefer to not peel the potatoes, but do so if that’s what you like.

2. Place potatoes into a pot and cover with water over a medium to high heat.

3. Simmer them for about 15 minutes or until they are tender. During the last five minutes of the potatoes’ cooking time, add the cabbage so that it will cook.

4. Drain the mixture and reserve liquid for making soup at a later time.

5. Place the potatoes and cabbage into a bowl. Add the sour cream/yogurt/heavy cream, butter, and grated cheese. Mash everything together and try to not drool into the bowl as you imagine eating them.

6. Season with salt and pepper to taste, before serving.

Beef and Guinness

Posted in Comfort Food, Irish, Recipes, Soups and Stews with tags , , , , , , , on January 30, 2011 by thekytchnwytch

This is a recipe I initially got from as “Traditional Beef and Guinness” by Margaret Johnson.  The original recipe is fantastic, but I always like to customize.  🙂  btw, PLEASE don’t leave out the raisins!  They are important as their sweetness balances the bitterness of the Guinness.  Eat “as-is” or do what I LOVE and serve this over colcannon.

• 2 Tablespoons olive oil
• 2 pounds lean beef, cubed
• 2 to 3 large onions, peeled and sliced
• 1/4 cup all purpose flour
• 4 carrots, thickly sliced
• 4 parsnips, thickly sliced
• 1 head celery, thickly sliced
• 2 quarts homemade beef stock, or canned low-salt beef broth
• 1 12 fluid ounce bottle of Guinness Stout
• 1 teaspoon caraway seeds
• 2 Tablespoons raisins
• 1 Tablespoon tomato puree
• 2 Tablespoons pearled barley, uncooked
• Salt and freshly ground pepper to taste
• 2 Tablespoons minced parsley


1. Heat the oil in a heavy skillet and brown the meat all at once over medium-high heat, stirring constantly.  Cook until the meat is lightly browned. Remove to a large kettle or dutch oven.

2. Reduce the heat in the skillet.  Add the onions and cook for 3 to 5 minutes, or until soft but not browned.  Add the flour and stir to coat the onions. Transfer the onions to the kettle with the meat and add the remaining ingredients.

3. Cover and cook over medium-low heat for 2 to 2 1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped parsley.

This recipe also works perfectly in a slow cooker.  Do steps 1 and 2 just the same way, except put it in the slow cooker rather than a kettle, set it on low, and let it cook all day.

Mediterranean Quiche

Posted in Breakfast, Brunch, Comfort Food, Mediterranean, Uncategorized with tags , , , , , , , on July 1, 2010 by thekytchnwytch

This is my favorite quiche recipe.  Don’t be fooled into thinking it’s “healthy” because it has the word “Mediterranean” in the title.  This baby boasts a whole stick of butter and two kinds of cheese!  It also has a good amount of sodium too.  It’s comfort food at its finest and responds well to tweaking.  I will warn you, though, that you may sometimes end up with a little extra filling that won’t fit in the pie crust.  That’s fine.  You can just stick it in a skillet, add more egg, and you have eggs for breakfast tomorrow (or while the quiche is in the oven!)  😉  Let me know if you make it and what alterations you make (if any.)  🙂

  • 1/2 cup (one stick) of butter (unsalted, if you are watching your sodium)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen spinach (don’t forget to drain and thaw it first!)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package crumbled feta (get the fancy herb ones, if you like)
  • 1 (8 ounce) package shredded cheddar cheese
  • Salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk


Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving (if you can handle waiting!)

For full disclosure, and most certainly due credit, I found this recipe at and was contributed by “Bailey.”  The link to the original recipe is: