Despite some random 80 degree days, it's actually beginning to feel a bit like fall here in the Lowcountry. The cooler weather makes me crave comfort food like hearty soup and casseroles. Chicken and biscuits and/or dumplings is definitely next on my list to perfect (any recipes to share?) Here is what we've been cooking lately!
Chicken Pot Pie is my all-time favorite comfort food. I've tried a couple different recipes but always go back to my original from Pillsbury. This time, I chopped up a couple of potatoes into small pieces and threw them in with the rest of the veggies; they were perfectly cooked when the pie was done! Yum...definitely a favorite.
I used a beef roast we had in the freezer for this Crock Pot BBQ Sandwich recipe from Puttin' on the Grits. Even though her version calls for pork, the beef turned out so delicious and tender. Slow cooking the meat in root beer is just genius. I think this ranks up there as one of Brian's favorite meals in our adventures in newlywed cooking; even better, it took so little effort, it will definitely show up on our menu again in the future. I served these sandwiches with baked potatoes (a la Alton Brown, the only way I cook them) and Paula Deen's Butterscotch and Black Pepper Carrots.
I love soup (probably because I'm always cold)...but Brian is not as big of a fan. I finally succeeded in finding one that he not only liked, but actually raved about; Paula Deen's Tastes Like Lasagna Soup (her son, Bobby, also has a lightened up version). It is hearty, filling, and has the best combination of flavors. It really does taste like lasagna in a bowl!
One day, I got sucked into looking through the archives at Annie's Eats and stumbled on this recipe for Grilled Chicken Quesadillas. I was intrigued by the wet rub on the chicken, and it turns out that it is what totally makes this meal. It's one of those meals that makes you wonder why you ever go out to a restaurant when you can get similar results at home. Definitely worth repeating!
I jazzed up breakfast for dinner with this Stuffed French Toast. I used the recipe as a guide and made three different varieties: chocolate chip and cream cheese, peach, and brown sugar cinnamon with bananas foster on top. It really felt a lot more like dessert for dinner, but we'll let it slide this time. :)
What are you cooking for dinner this week?