Tag: comfortfood

Stuffed Hatch Chiles
June 9, 2025

Stuffed Hatch Chiles

A spicy sweet stuffed Hatch chile with quinoa and corn topped with cheese and served with a cilantro yogurt honey sauce that will awaken your taste buds. Prep Time 10 minsCook Time 20 mins Serves 2 Ingredients   For the cilantro yogurt sauce: Instructions For the …

Dinner & Lunch
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by CookDiaries
Biscuit Vegetable Pot Pie Casserole
June 8, 2025

Biscuit Vegetable Pot Pie Casserole

This hearty vegetable pot pie is served casserole style with a 5-ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions. Prep Time: 40 minutesCook Time: 30 …

Dinner & Lunch
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by CookDiaries
Sausage Stuffed Mushrooms
June 7, 2025

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are stuffed mushroom caps filled with a creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must-make! 

Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Servings: 24 mushrooms

Ingredients 

  • ▢ 24 ounce white button mushrooms
  • ▢ 1/2 pound hot pork sausage
  • ▢ 2 Tablespoons olive oil
  • ▢ 1/4 cup onion Diced
  • ▢ 4 cloves garlic Finely Minced
  • ▢ 8 ounce cream cheese softened
  • ▢ 1 whole egg yolk
  • ▢ 1 cup parmesan cheese Grated
  • ▢ 2 Tablespoons fresh parsley finely chopped
  • ▢ salt and pepper to taste

Instructions 

  • Thoroughly wash the 24 ounce white button mushrooms and carefully pop off the stems. Chop the stems up finely and set aside. In a medium skillet, brown 1/2 pound hot pork sausage and drain. Set aside to cool. In the same skillet, add 2 Tablespoons olive oil, 1/4 cup onion, 4 cloves garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
  • In a medium-sized bowl, add 8 ounce cream cheese and 1 whole egg yolk. Stir together with 1 cup parmesan cheese 2 Tablespoons fresh parsley, and salt and pepper to taste. Add cooled sausage and onion mixture and combine until incorporated.
  • Stuff each mushroom with the mixture, making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

Notes

Updated on November 15, 2023
Originally posted on December 22, 2015

Nutrition

Calories: 64kcal
Carbohydrates: 1g
Protein: 4g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 18mg
Sodium: 129mg
Potassium: 97mg
Fiber: 1g
Sugar: 1g
Vitamin A: 79IU
Vitamin C: 1mg
Calcium: 53mg
Iron: 1mg

Appetizers
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by CookDiaries
Moroccan Potato Omelette (Spanish Tortilla)
June 2, 2025

Moroccan Potato Omelette (Spanish Tortilla)

This pan fried Potato Omelette is a Moroccan spin on the classic Spanish Tortilla, made with eggs, Yukon gold potatoes, & a blend of colorful veggies and spices. It’s loaded with unique flavor & texture & makes an easy one pan breakfast, brunch, dinner, appetizer, …

Breakfast, Dinner & Lunch
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by CookDiaries
Microwaved Tofu With Butter and Soy Sauce
May 29, 2025

Microwaved Tofu With Butter and Soy Sauce

Microwaved Tofu with Butter and Soy Sauce is a quick and flavorful dish that showcases the versatility of tofu in a simple, convenient way. This Japanese-inspired recipe combines the rich, savory depth of soy sauce with the creamy, indulgent touch of butter, all absorbed beautifully …

Simple
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by CookDiaries
White Lasagna
May 19, 2025

White Lasagna

This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!

Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Servings: 8 people

Ingredients 

White Meat Sauce Layer

  • ▢ 12 lasagna noodles
  • ▢ 1 tablespoon olive oil
  • ▢ 1 small onion, minced
  • ▢ 1 pound Italian sausage
  • ▢ 2 cloves garlic, minced
  • ▢ 12 ounces fresh spinach
  • ▢ ¼ cup butter
  • ▢ 3 tablespoons flour
  • ▢ 2 cups whole milk
  • ▢ 1 cup heavy whipping cream
  • ▢ 3 cups mozzarella cheese, shredded and divided
  • ▢ 2 tablespoons Italian seasoning
  • ▢ 1 teaspoon salt
  • ▢ 1 teaspoon pepper

Ricotta Layer

  • ▢ 2 cups ricotta cheese
  • ▢ 1 cup parmesan cheese, shredded
  • ▢ 2 eggs
  • ▢ 1 teaspoon salt
  • ▢ ½ teaspoon pepper

Instructions 

White Meat Sauce Layer

  • Cook the 12 lasagna noodles according to the package directions, drain them in cold water, and set them aside.
  • Heat the oven to 375 degrees Fahrenheit and spray a 9×13-inch baking pan with cooking spray.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add in the minced 1 small onion, and 1 pound Italian sausage, and cook until the sausage is no longer pink.
  • Add in the minced 2 cloves garlic, and 12 ounces fresh spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
  • In a saucepan, melt ¼ cup butter and whisk in 3 tablespoons flour to create a roux. Slowly whisk in 2 cups whole milk and 1 cup heavy whipping cream. Add in 1 ½ cups of the 3 cups mozzarella cheese, 2 tablespoons Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper.
  • Pour the white sauce over the sausage and spinach and stir to combine.

Ricotta Layer

  • In a large bowl, add 2 cups ricotta cheese, 1 cup parmesan cheese, 2 eggs, 1 teaspoon salt, and ½ teaspoon pepper.
  • Mix until smooth and combined.

To Assemble

  • To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread ½ cup of the ricotta mixture on top of the noodles, followed by about ¼ cup shredded mozzarella cheese.
  • Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
  • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.

Nutrition

Calories: 886kcal
Carbohydrates: 45g
Protein: 40gFat: 61g
Saturated Fat: 31g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 20g
Trans Fat: 0.2g
Cholesterol: 214mg
Sodium: 1641mg
Potassium: 767mg
Fiber: 3gSugar: 6g
Vitamin A: 5441IU
Vitamin C: 15mg
Calcium: 679mg
Iron: 4mg

Pasta
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by CookDiaries
Catalan Fish Stew
May 14, 2025

Catalan Fish Stew

This delicious Catalan fish stew recipe is called suquet de peix. This hearty Spanish stew is easy to make, delicious, and is ready to eat in under an hour! Prep Time: 10 minutes minutesCook Time: 45 minutes minutesServings: 4 servings Ingredients For the Stew For …

Seafood, Soups & Salads
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by CookDiaries
Baked Potato
May 8, 2025

Baked Potato

Make the perfect baked potato with crisp, salty skin and a tender, creamy center. This is my go-to method for making bigger batches of baked potatoes, and it never fails. Prep Time: 10 minutes minsCook Time: 1 hour hrServings: 8 servings Ingredients  Instructions Nutrition Per …

Dinner & Lunch
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by CookDiaries
Moroccan Potato And Artichoke Tagine
May 6, 2025

Moroccan Potato And Artichoke Tagine

Imagine a dish that embodies the heart of Moroccan cuisine warm, fragrant, and deeply comforting. Moroccan Potato and Artichoke Tagine is a celebration of earthy flavors, where tender baby potatoes and delicate artichoke bottoms soak up a rich, spiced broth infused with turmeric, ginger, and preserved lemon. The addition of green peas and Kalamata olives brings a delightful contrast, balancing the dish with a touch of sweetness and briny depth

INGREDIENTS

Serves 4

  • 2 tablespoons olive oil
  • 2 large onions chopped or sliced (400g)
  • 2 teaspoons finely chopped garlic (about 2 to 3 cloves)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground dried ginger
  • ¾ teaspoon salt or more to taste
  • ¼ teaspoon ground black pepper
  • 1 ½ to 2 cups vegetable stock (300ml to 450ml)
  • 400g baby potatoes
  • 1 medium size preserved lemon
  • 10 medium size artichoke bottoms (600g)
  • 200g green peas
  • 150g red-brown olives, like kalamatas
  • Chopped coriander for garnish

METHOD

• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow to sweat the onions.

• Add the garlic, the spices, salt and pepper and 1 ½ cup (300ml) vegetable stock. Cover with a lid and leave to simmer gently for 30 minutes to obtain a nice broth.

• Meanwhile, remove the flesh from the preserved lemon and finely chop the skin (discard the flesh).

• Add the potatoes, the artichoke bottoms and the preserved lemon in the casserole and cover with a lid for 20 to 25 minutes until both the artichoke and the baby potatoes are nicely cooked and soft. At this stage, there should be enough liquid in the casserole to partially cover the potatoes and the artichokes, if it looks like the tagine is too dry, add more vegetable stock.

• Add the green peas and cover for 3 to 4 minutes or until the green peas are cooked.

• Serve warm with a side of couscous or crusty bread. Top with olives and fresh chopped coriander.

Estimated Nutrition Per Serving

  • Calories: ~280–320 kcal
  • Total Fat: ~11g
  • Saturated Fat: ~1.5g
  • Cholesterol: 0g (entirely plant-based)
  • Sodium: ~800–1000mg (mostly from preserved lemon, olives, and stock)
  • Carbohydrates: ~35g
  • Sugars: ~6g
  • Fiber: ~8–10g
  • Protein: ~6g
Dinner & Lunch
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by CookDiaries
Mushroom Puff Pastry Tarts
May 5, 2025

Mushroom Puff Pastry Tarts

These are a savory baking favorite! The individual mushroom tarts come together with puff pastry dough; mushrooms, shallots, and herbs; and gorgonzola cheese. You can use store-bought puff pastry or homemade pastry dough. Prep Time: 30 minutes (add 3 hours for homemade dough)Cook Time: 30 …

Dinner & Lunch
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by CookDiaries