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Easy Comfort Food Recipes
10 Easy Comfort Food Recipes that Come Together Quick
Whether you want some edible comfort for breakfast, lunch, dinner, or dessert, we've got a lineup of amazing comfort foods to try.
1. Buffalo Cauliflower Baked Mac and Cheese
This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any meat. Serve with extra hot sauce on the side for your friends and family who love heat. ...
7 tablespoons unsalted butter, plus more for the dish Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced 3/4 cup hot sauce, plus more for serving, preferably Frank's RedHot 2 tablespoons all-purpose flour 2 teaspoons dry mustard 2 1/2 cups half-and-half 1 pound sharp yellow Cheddar, cut into 1/2-inch cubes (about 3 1/2 cups) 8 ounces pepper jack cheese, shredded (about 2 cups) 2/3 cup sour cream 1 cup panko 1/2 cup crumbled blue cheese 2 tablespoons chopped fresh parsley
1. Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
2. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
3. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
4. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
5. Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
6. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.
2. Quick and Easy Chicken Noodle Soup
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
3. Roast Lemon Butter Shrimp
This baked shrimp is a quick and easy weeknight meal that has lots of great flavor
6 tablespoons unsalted butter, cubed
1/4 cup Worcestershire sauce
2 garlic cloves, minced
3 tablespoons lemon juice
1 fresh rosemary sprig
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined, tails removed
1. Preheat oven to 400°. Place the first 7 ingredients in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add shrimp. Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway. Meanwhile, cook rice according to package directions.
2. Discard rosemary; stir in cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.
4. Buffalo Wings
12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt
1. Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
2. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
3. Preheat the oven to 425 degrees F.
4. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
5. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
5. Broiled Shrimp Skewers
Any gathering will be special when you serve flavorful and juicy shrimp skewers. They’re easy to assemble and broil to perfection.
1 cup chutney 1/3 cup minced fresh cilantro 2 tablespoons lime juice 4 teaspoons olive oil 2 teaspoons hot pepper sauce 4 garlic cloves, minced 10 bacon strips 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined 2 medium papayas, peeled and cut into 1-inch cubes 30 pineapple chunks 30 cherry tomatoes 8 green onions or shallots
1. In a small bowl, combine the chutney, cilantro, lime juice, oil, pepper sauce and garlic. Cover and refrigerate.
2. Cut bacon strips in half lengthwise and widthwise. In a skillet, partially cook the bacon for 2 minutes on each side; drain. Wrap a piece of bacon around each shrimp.
3. On 10 metal or soaked wooden skewers, alternately thread the shrimp, papaya, pineapple, tomatoes and green onions. Brush with half the chutney mixture. Turn and brush with remaining chutney mixture. Cover and refrigerate for at least 30 minutes.
4. Broil 4-5 in. from the heat for 5 minutes. Turn and broil until shrimp turn pink, 5-7 minutes.
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