The Comfort Food Chef

Comfort Food Recipes and insights on cooking from the heart and soul, to feed the mind, body, and spirit.

[thecomfortfoodchef]

Grilled Bacon Wrapped Chicken

Here is a great grill recipe from The Comfort Food Chef. I had a taste for chicken and a few leftovers in the fridge that needed to get used. I ended up this this light, filling, tasty dinner. I had a couple chicken breasts, a few pieces of bacon and some bbq sauce leftover from the hawaiian ribs. A trifecta of flavor waiting to be combined for grilled perfection.

Grilled Bacon Wrapped Chicken

Yield 2 servings

Ingredients

2-6 ounce boneless skinless chicken breasts

4 strips hickory smoked bacon

6 ounces of barbeque sauce

Preparation

Rinse off the chicken and pat dry. Starting with one strip of bacon wrap it around the chicken in the fashion of a candy cane stripe. Make sure the strip starts and stops on the bottom of the breast, so you can lay the chicken on the grill bottom side down and bacon will cook in place. Now take the second strip and wrap in the opposite direction, use a toothpick to secure the bacon if needed. Now place chicken on a plate and refrigerate until ready to grill.

Now heat your grill to high heat. Once the grill is hot place the chicken bottom side down so the bacon will cook to the chicken helping it stay in place. Now brush the chicken with the bbq sauce and grill for 5-7 minutes. Then turn the chicken and brush with the remaining bbq sauce and cook for another 5-7 minutes. When the chicken is cooked through and the juices run clear remove from the grill and let rest for 3-4 minutes before service. Enjoy!

A great side dish would be dirty rice you can find a recipe Here

[thecomfortfoodchef]

Hawaiian Style Spare Ribs

I am a big fan of ribs and this is a quick and simple way to have delicious great tasting ribs! This is a great recipe for beginners and everyone will enjoy them. I hope you enjoy them!

Hawaiian Style Spare Ribs

Yield 2-4 servings

Ingredients

1 rack spare ribs

6 ounces fresh pineapple

1 small sweet onion

1 bottle of barbeque sauce

Preparation

Preheat oven to 250F

In a food processor or blender pulse the onion and pineapple to form a paste. Now combine the pineapple onion mixture with the barbeque sauce and stir to mix thoroughly.

In a large baking dish cover the bottom with a thin layer of the sauce. Wash the ribs and pat dry and place in the baking dish. Pour the remaining sauce over the ribs, make sure the ribs are fully coated.

Cover the baking dish with foil and place in the 250F oven and cook for 2-1/2 to 3 hours. When the ribs are fall of the bone tender remove from the oven and let rest for 5 minutes before serving. Enjoy!

Note: I save the leftover sauce in the baking dish as a base for bakes beans. The sauce can be frozen for up to 3-4 months.

[thecomfortfoodchef]

Tuna Macaroni Salad

This is a favorite pasta salad of mine and I particularly enjoy it with barbeque. I highly recommend this salad with barbeque ribs, baked beans, and corn on the cob. I hope you enjoy this salad as much as I do.

Yield 6-8 servings

Ingredients

1-12 ounce can tuna, drained

12 ounces medium shells

2 large eggs

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 clove garlic, minced

1 teaspoon celery seed

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

2 turns on the pepper mill

3/4 cup of mayo

1 tablespoon stone ground mustard

1/4 cup sweet pickle relish

1/4 cup diced red onion

Preparation

Heat a 6 quart stock pot of lightly salted water to a boil. Once the water in boiling put the pasta and the eggs into the pot and boil for 10-12 minutes until the pasta is al dente.

While the pasta and eggs are boiling let's get the dressing ready. In a mixing bowl add the vinegar and sugar then stir until the sugar is dissolved. Then stir in the seasonings, the mustard. now whisk in the mayo then add the onions and relish until mayo is fully mixed in and smooth. Now stir in the tuna.

When the pasta is done cooking drain in a colander, put the eggs aside in a bowl of cold water and put the hot pasta into the dressing and gently fold until partially blended. Now peel the hard cooked eggs and cut into large pieces and fold in with the pasta until everything is well mixed.

Transfer the pasta salad into a storage container and refrigerate overnight. Give the salad a stir before serving. Enjoy!

[thecomfortfoodchef]

Broiled Sesame Salmon

I got a great deal on Salmon at the store the other day and had a taste for something asian so I pulled this dish together. It is super easy a great dish for beginners and super flavorful. It also a great way to get health fish into non-fish eaters i.e. those who claim not to like the taste of fish will love this.

Broiled Sesame Salmon

Yield 4 servings

Ingredients

4-6 ounce pieces of Salmon

2 cloves garlic, chopped

1 teaspoon 5 spice powder

1 teaspoon of ground ginger or one thumb of fresh chopped

1/2 cup toasted sesame oil

1/4 soy sauce

Preparation

In a mixing bowl combine the soy sauce, ginger, garlic, and 5 spice powder. Whisk in the sesame seed oil to form a marinade. Place the fish in a ziplock bag and pour the marinade over the fish. Place the ziplock bag in refrigerator overnight to marinate. Once the fish are done marinating preheat the broiler on low. Broil the fish for 10 minutes until the Salmon is translucent and cooked through. Serve with rice to  make a great quick healthy meal. Enjoy!

[thecomfortfoodchef]

Down South Moonshine Brine

If you have not had barbeque in the south you must do so sometime in your life, put it on the bucket list!! Well today I'm going to show all my southern chops with an great brine. As some in the south would say that this brine makes you ribs so good, "That you tongue will slap your teeth right out your mouth"! I got word through the grapevine that a special person is following the blog and has an interest in brining meat. So this recipe is for Ann I hope you enjoy it and let me know how it turns out!

Chris' Famous Moonshine Brine

Ingredients

1/2 cup sea salt

1/4 cup Blackstrap molasses

1/4 cup honey

1/2 cup peach moonshine from Old Smoky Distillery

2 bay leaves

6 cloves garlic, peeled and smashed

8 cups water

Preparation

In a 2 quart sauce pan heat the water until steam starts to rise then remove from heat. Add the salt and stir until dissolved. Then add the rest of the ingredients and refrigerate the brine overnight before using.

[thecomfortfoodchef]

Chicken, Bacon & Pineapple Kabobs

I love the spring because it is grillin` time. I love the smell of charing flesh over a fire, steak, chicken, ribs, burgers, or hot dogs. I love them all. I had a serious craving for some kabobs and went for broke. Here is a great recipe for some kabobs. I did mine a little different today to show that the recipe is just a guide and doesn't have to be followed to the letter. Enjoy!

Chicken, Bacon & Pineapple Kabobs

I know many people would think this is Hawaiian actually it is a Latin American favorite. Give it a try you’ll like it!

Yield 4 servings

Ingredients

4 chicken breast boneless, skinless, cut each breast into 4 large pieces each.

8 pieces of hickory smoked bacon, cut in half

1 fresh pineapple, peeled, cored, and cut into 32-1 inch chunks

2 large red bell peppers cut into 16-1 inch pieces

16 mushrooms

1 large red onion cut into 16-1 inch pieces

1 lemon, juiced

2 teaspoons cumin

1/2 teaspoon cinnamon

1 teaspoon chili powder

2 tablespoons fresh chopped cilantro

1 teaspoon Mexican oregano

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/4 cup olive oil

Preparation

In a medium bowl whisk the lemon juice, herbs, seasoning, and oil to make a marinade for the chicken. Let the chicken marinate overnight, stirring occasionally to keep chicken well coated.

To assemble the kabobs start by rolling each piece of chicken up in a piece of the bacon. Slide one piece of pineapple, one piece of chicken wrapped bacon, one piece of pineapple, then a piece of onion, pepper, and mushroom.  Repeat this process three more times. Then for each kabob. Each kabob will have four pieces of bacon wrapped chicken, eight pieces of pineapple, 4 each onion, pepper, and mushroom.

Heat the grill to high with charcoal and wood chips and cook until the chicken is cooked and juices run clear. Serve hot off the grill. Enjoy!

[thecomfortfoodchef]

Beer Brats with Caramelized Onions

Spring is in the air so it must be grill time!! I had a taste for sausages so sausages it is for dinner. I love sausages or as Anthony Bourdain would say “Meat in tube form!” This recipe can be done either in a pan on the stovetop or on the grill. I highly recommend the grill. I hope you enjoy these as much as I do. This recipe is my new book available on Amazon.

Beer Brats with Caramelized Onions

Yield 5 servings

Ingredients

1 pack organic Brats (usually 5 to a pack in the grocery store)

2 Large Vidalia onions, sliced

1 tablespoon organic butter

2 bottles of hard cider

1 pack of potato rolls

A good mustard

Preparation

Place the brats in a 2 quart saucepan and cover with the cider. Boil the brats for 5-10 minutes then remove from heat. In a heavy skillet saute the onions until well browned and caramelized. Add 1 cup of the cooking liquid from the brats to the skillet and let reduce. Once the cooking liquid has reduced remove onions from heat. Now grill the brats until they are nice and browned. Place a brat in a bun top with the onions and some mustard and enjoy!

[thecomfortfoodchef]

Onion & Bacon Irish Soda Bread

I know that the baking enthusiasts took one look at the title and said Irish Soda Bread is supposed to have raisin and be sweet. This is my savory twist on an Irish classic. I love soda bread and give the Irish a salute the for this great bread. It is quick and I mean quick. It took me 70 minutes to make this loaf of bread and that includes 60 minutes of baking.

As I have said many times there is something about the heavenly smell of fresh bread that brings instant calm and comfort. I also believe in the healing power of fresh bread. Hot out of the oven, nice steamy and warm with some butter melting in the nooks. I have seen spirits lifted in minutes, headaches forgotten about, and people feeling loved. If you have someone that needs some comfort, love and there spirits lifted then make a loaf of this bread and their world will feel better.

This is a great bread to start with when learning how to make bread. It is easy to mix and bake with quick results.

Onion & Bacon Irish Soda Bread

Yield 1 large loaf of bread

Ingredients

4 cups of  all purpose flour (or bread)

1/2 cup sweet onion, diced

3 strips bacon

1 tablespoon Caraway seeds

1 teaspoon salt (I use sea salt)

1-1/2 teaspoons baking soda

2-1/2 teaspoons baking powder

1 egg

2 tablespoons melted butter

1-1/2 cups buttermilk or 1-1/2 cups milk and 1-1/2 tablespoons white vinegar or lemon juice (buttermilk substitute)

Preheat oven to 350F

Mix all the dry ingredients together, mix all wet ingredients together, then mix wet ingredients with dry ingredients. form into a loaf and bake at 350F for 60 minutes. Enjoy!

[thecomfortfoodchef]

Meatball Subs

Meatball subs, now is that comfort food or is that comfort food. I do not know many people that don't like a good meatball sub and I'm one of them. The classic meatball sub is very very high on my list of favorites! I am an Italian food slut as it is so don't get me going about meatball subs. I have many rave reviews about my meatballs so give this sandwich a shoot. I know you will live it!

First we will start with the meatballs, then sauce and finish with sandwich assemble. Let's get going!

Chris' Comfort Food Meatball Subs

Yield 6 sandwiches

The Meatballs

Ingredients

1 pound organic ground beef

1 pound organic Italian sausage

4 cloves of organic garlic, minced

1 tablespoon fresh organic basil, chopped

½ tablespoon fresh organic oregano, chopped

2 teaspoons salt

1 teaspoon pepper

1 teaspoon organic red pepper flakes

½ cup organic breadcrumbs

¼ organic parmesan cheese, fresh grated

¼ organic pecorino cheese, fresh grated

3 organic eggs, beaten

Preparation

Preheat heat oven to 400℉.

Combine all the ingredients in a large mixing bowl or stand mixer with paddle attachment, making sure to mix thoroughly.

Divide the meatball mixture into 24(4 meatballs per sub) equal portions (A traditional meatball is big so don’t worry about the size). Now roll the mixture into a ball shape using your hands and place on a baking sheet.

Once all the meatballs are made place them in the oven for 35 minutes. Remove from oven and place on a paper towel or blotter to soak up the extra liquid as set them aside.

The Sauce

Ingredients

2-28 ounce can organic diced tomatoes (Do Not Drain)

1 small can organic tomato paste

1 tablespoon olive oil

4 cloves organic garlic, chopped

1 small organic onion, chopped

4 teaspoons organic basil

2 teaspoons organic oregano

2 tablespoon balsamic vinegar

2 teaspoon sugar

1 cup Chianti (I recommend Chianti Classico)

Preparation

Heat a heavy 8 quart stock pot to medium high. Add the oil, once the oil is hot saute the onions and garlic until the onions are lightly browned, then add the basil and oregano and cook for 2 minutes while stirring. Add the balsamic vinegar and let it cook for a minute, then add the tomato paste cook for 2 minutes. Add the tomatoes, sugar, and Chianti. Now place the meatballs into the pot, stir gently to get them covered with the sauce and bring the sauce to a boil. Reduce heat and simmer for 1 hour.

The Sub

Now lets assemble these great sandwiches so we can get to eating some great food.

Preheat the broiler on your oven.

Ingredients

6 Fresh Sub Rolls

12 Slices Provolone Cheese

24 meatballs & sauce

Assembly

Open the sub rolls and spoon 4 meatballs per sandwich. Using a large kitchen spoon cover the meatballs with two large spoons of sauce. Lay 2 pieces of cheese on each sandwich. Now line the sandwiches up on a baking sheet or baking dish and place under the broiler until the cheese is melted and the bread is toasted on top. Now sprinkle with some parmesan cheese and serve. Enjoy!

The leftover sauce is great for spaghetti or your favorite pasta. the sauce will keep in the refrigerator for 3-4 days.

[thecomfortfoodchef]

Egg Bread

The smell of fresh baked bread has such a calming and healing effect, I love fresh baked bread! This is one of the first breads I learned to make and I really like it. Of course you will hear me say that many a lot! What I like about egg bread is the light airy and of course that great egg taste. Plus egg bread is great for french toast!

Egg Bread

Yield 1 loaf

Ingredients

1/2 cup lukewarm water

6 tablespoons organic vegetable oil

¼ cup organic honey

3 large organic eggs

4 cups organic Bread Flour

1 ½ teaspoons salt

1 pack instant yeast

Sesame seeds

Egg wash

1 large organic egg beaten

1 tablespoon cold water

Preparation

Dissolve the yeast in the lukewarm water. In a separate bowl mix the eggs, honey, and oil together. In a mixing bowl combine the flour, salt, yeast, and the wet ingredients. Mix together and knead for 5 minutes. Cover the dough and let it rise for 1½ to 2 hours, or until dough has doubled in size.

Punch the dough down and divide into 4 equal pieces. Take each piece of dough and roll into a rope of dough that are equal lengths.

Now take one end of each of the ropes of dough and pinch together so you have 4 ends pinched together and the other 4 ends are spread out.

Take the four pieces of dough and braid into one large loaf and gently pinch the other end together. Cover the loaf with a cloth towel and let rise for 60 minutes minutes.

Preheat oven to 375℉

Beat together the egg and cold water. Lightly brush the loaf with the egg wash making sure you get it in every nook of the braids. Sprinkle with sesame seeds and bake for 35-45 minutes or until the loaf has a hollow sound when tapped on the bottom of the loaf with your index finger. Remove from the oven and place on a cooling rack.

[thecomfortfoodchef]

Rustic Backcountry Raisin Scones

I woke up this morning in need of something light, flaky, and sweet to put me in a comfortable place for a busy day. I started looking around we had some heavy cream left over from the French Silk Pie and some raisins from the Coconut Curry Chicken and it came to me, Scones! This a recipe that my great grandmother handed down and it is really taste and most importantly it is easy. Give them a try you'll love them!

Rustic Backcountry Raisin Scones

Yield 1 dozen

Ingredients

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup chopped Dried fruit

1/4 cup golden raisins

11/4 cup heavy cream

Glaze

3 tablespoons melted butter

2 tablespoons sugar

Preparation

Preheat oven to 425F degrees

In a mixing bowl combine flour, salt, baking powder, and sugar and stir with a fork. Add the fruit and stir with a fork to combine with the dry ingredients. Gradually stir in the cream with a fork to form a ball of dough. The dough will be very sticky. Flour a work area or cutting board, place the dough on the work surface and knead about 10-11 times. Now pat the dough to form a 10 inch round. Brush the top and sides of the dough with melted butter then sprinkle with sugar. Cut the dough into 12 wedges place of a baking sheet and leave about an inch between the wedges and bake for 12-15 minutes or until golden brown.

[thecomfortfoodchef]

Coconut Curry Chicken w/ Basmati Rice

This is one of Moms favorite comfort food dishes as she is a lover of Indian food. Mom has been a little stressed the last few days, so the is no better way to help heal someone then to cook some comfort food with love! This is a simple easy to prepare dish that doesn't require a trip to a specialty store. All the ingredients in this recipe are in your local grocery store. I hope you enjoy this dish as much as Mom.

Coconut Curry Chicken with Basmati Rice

Yield 4-5 Servings

Ingredients

4 boneless skinless chicken thighs, diced

1 small sweet onion chopped

3 cloves garlic chopped

1 – 11 ounce carton culinary coconut milk

1 – 5 ounce container plain yogurt

¼ cup diced tomato

1 teaspoon Garam Masala

1 teaspoon Tandoori Masala

1 teaspoon Dhaniya Coriander

1 tablespoon Curry powder

½ teaspoon Cumin seed

½ teaspoon Fennel seed

½ teaspoon Saigon cinnamon

¼ cup raisins or currants

¼ cup peanuts (whole) or cashews(rough chop)

1 tablespoon Cooking oil

Preparation

In a large skillet heat the cooking oil, add chicken onions and sauté` until chicken is cooked. There will be liquid in the pan from the cooking process leave this is the pan. Turn heat on skillet down to medium. Add spices and stir chicken onion mixture until well coated with the spices. Add the tomato sauce (you can use diced or stewed tomatoes if you like) and stir into chicken onion mixture. Now add the yogurt and coconut milk (coconut milk is thick so add a little water to carton and shake to get all the coconut milk out of the container) and stir until all the ingredients are mixed together. Reduce heat to low and simmer for 15 – 20 minutes. Add raisins and nuts let simmer for 5 minutes more. Now spoon the chicken over some fresh basmati rice.

[thecomfortfoodchef]

French Silk Pie Comfort food

This is a slice of heaven that brings instant comfort. This is one of my all time favorite desserts. I first learn to make this during my pastry chef training and have loved it ever since. This is a great dessert for any meal and is should to be a crowd pleaser at any get together.

French Silk Pie

Yield 8 servings 1 pie

Ingredients

2 cup organic whipping cream

8 ounces organic semi sweet chocolate pieces

1⁄2 cup organic butter

1⁄2 cup organic sugar

3 organic egg yolks, beaten

1-9 inch pie shell baked

Chocolate shavings

Preparations

In a 2-quart saucepan, combine 1 cup whipping cream, chocolate pieces, butter and sugar.

Cook over low heat, stirring constantly, till chocolate is melted.

About 8-10 minutes.

Remove pan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks. Then return egg mixture to saucepan.

Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and slightly bubbling  about 5 minutes.

When the chocolate mixture is done cooking pour into a mixing bowl and place in the refrigerator to cool, stir occasionally to help mixture cool. The mixture should be cooled in about 30 minutes.

Whip the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 4-5 minutes.

Spread chocolate filling in a baked pie crust and place in refrigerator to chill for 30 minutes. While pie is chilling whip 1 cup of whipping cream to medium soft peaks. Remove pie from refrigerator and spread the whip cream on the pie. Grate some chocolate from a block of chocolate and sprinkle over pie for garnish. Place pie back in refrigerator lightly covered for 2-3 hours then it will be ready to serve. Pie will last 2-3 days refrigerated.

[thecomfortfoodchef]

Southern Style Bacon Wrapped Roasted Chicken with Roasted Sweet Potatoes Part 2

This is part 2 of our Southern Style Bacon Wrapped Roasted Chicken with Roasted Sweet Potatoes dinner, you can find part 1 here to learn how to brine a chicken and get a great brine recipe. Let us continue with our southern style chicken dinner because I'm getting hungry just thinking about it!

Southern Style Bacon Wrapped Roasted Chicken

Yield 6-8 servings

Ingredients

1 roaster chicken, brined

5 strips bacon

Preparation

Remove the chicken from the brine we marinated it in from part 1 and pat dry. Now place the chicken in a roasting and tuck the wings under. Now lay the bacon across the chicken cross wise and use wooden toothpicks to secure the bacon to the chicken. Your chicken will look like frankenstein, but don't worry,  

Once the chicken is wrapped place it in the roasting pan and roast in a 425F oven until chicken reaches an internal temperature of 165F about 75-90 minutes depending on the size of your chicken.

Make sure to place a 1/2 inch of water in the bottom of the roasting pan and be sure to baste the chicken every 15-20 minutes until done. Enjoy!

Enjoy!!

[thecomfortfoodchef]

Maple Roasted Sweet Potatoes

This recipe is from my new book

Comfort Food Cooking From The Heart available on Amazon

.As a kid growing up in the north, sweet potatoes got no respect at all. When I moved down south I was witness to the sweet potato being paid a lot of attention to, almost like it was put on a pedestal and praised. This dish is a fusion of my northern roots, the maple syrup and my new found love for the sweet potato.

Maple Roasted Sweet Potatoes

Yield 4-6 servings

Ingredients

5 organic sweet potatoes, peeled, and cut into large dice

1 stick of organic butter, melted

1/4 cup maple syrup

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

a pinch of salt and pepper

Preparation

Preheat oven to 375℉

Place the sweet potatoes in a bowl. Combine the cinnamon, cloves, salt and pepper. Combine the melted butter and syrup in a bowl. Sprinkle to potatoes with the seasonings then toss with the butter syrup mixture.

Place the potatoes on a baking sheet or in a roasting pan and roast for 40-45 minutes or until the potatoes are tender. Remove from oven and serve right away. Yes, it’s that easy!

[thecomfortfoodchef]

Mad Man Molasses & Oats Whole Wheat Bread

This is bread has a nice sweetness along with a nice flavor from the oats and whole wheat. This has one of those perfect combinations to bring instantaneous comfort when eaten. Warm from the oven a slice of this bread with some sweet butter and all your cares will melt away. Lets make some bread.

Mad Man Molasses & Oats Whole Wheat Bread

Ingredients

4 cups boiling water

3 cups Steel Cut or Irish oats

3 cups all purpose flour

4 cups whole wheat flour

2 packets Active dry yeast

1/2  cup Blackstrap molasses

2 tablespoons oil

Preparation

Pour the boiling water over the oats and let cool to lukewarm. While the oats are cooling combine both flours, make sure they are thoroughly mixed. Once the oats cool to lukewarm stir in the yeast and 2 cups of the flour, let rise for 1 hour or until doubled.

Punch down the dough and work in the remaining ingredients and knead for 10 minutes. Form the dough into two loaves and let rise until double, about 45 minutes. Bake at 350℉ for 40-60 minutes. The bread is done when it makes a hollow sound when tapped on the bottom with a wooden spoon.

[thecomfortfoodchef]

Southern Style Bacon Wrapped Roasted Chicken with Roasted Sweet Potatoes Part 1

This is a great dinner for any day of the week and spectacular for the weekends. This is a great way to make a roasted chicken taste even better. Plus the leftover makes great soup and an unbelievable chicken salad.

The first part of this great dish is brining the chicken to help the chicken stay moist, juicy and chicken-licious good! If you have not brined meat in the past, now is the time to try. I know some people think it will make the chicken salty, but it won't. It will make your chicken taste great! Let's brine some chicken!

Brine for Chicken

Ingredients

1 gallon water

1/2 cup kosher salt

1/2 cup brown sugar

1/4  cup cider vinegar

2 cloves garlic

4 whole peppercorns

Preparation

Add the ingredients to the water and heat to lukewarm and dissolve the salt and sugar. Allow the brine to cool to room temperature before placing the chicken in the brine.

In a 6-8 quart stock pot place your chicken in the bottom of the pot and pour the brine over the chicken and place in refrigerator overnight.