eatwithlee215

Fall Comfort Foods 

Salisbury Steak & Mashed Potatoes

In a large bowl, mix together all the ingredients for the steaks (except the oil).

Shape the mixture into equal oval steaks,

In a large nonstick skillet, heat the olive oil add the steak, and cook for 3-5 minutes per side or until they get a nice golden crust. Remove and set aside.

Patties do not have to be fully cooked yet.

Add sliced onions & butter to the same pan and saute.

Reduce heat and let onions cook until translucent.

Add flour to the pan and mix with onions.

then add stock, stir, and allow to thicken.

Add the same seasoning you used for steaks.

Season from the heart and taste frequently.

If the gravy is too thick add a little more stock.

If the gravy is too thin stir in a little more flour.

Add steaks into gravy and cover for about 10 minutes or until steaks reach an internal temperature of 160 degrees.

BOIL POTATOES FOR 20 MINUTES OR UNTIL FORK TENDER.

MASH THE POTATOES WITH THE TOOL OF YOUR CHOICE.

ADD ALL INGREDIENTS LISTED FOR MASHED POTATOES into bowl AND STIR.

with potatoes first, then steaks then cover with onion gravy & garnish with green onions or chives!

Onion salt, Umami seasoning, Garlic powder, Smoked paprika, Salt & Pepper

toppings: chopped fresh chives or green onions

A rich and creamy Chicken Pot Pie recipe using puff pastry, heavy cream, chicken stock, and bouillon, with pan-seared chicken for flavor depth. This version is packed with herbs and has that cozy, elevated comfort-food feel.

Chicken Pot Pie with Puff Pastry

Season chicken generously with salt, pepper, garlic powder, and onion powder.

Heat olive oil or butter in a skillet over medium-high heat.

Pan-sear the chicken until golden on both sides and cooked through (about 4–5 min per side).

Add onions, carrots, and celery. Cook until softened (6–8 min).

Sprinkle in the flour and stir to coat veggies, cooking for 1-2 min.

Slowly add chicken stock while whisking to avoid lumps.

Add bouillon paste, herbs, and heavy cream. Simmer until thick and creamy (4–5 min).

Stir in shredded chicken and frozen peas. Taste and adjust seasoning.

Transfer mixture to a greased baking dish.

Roll out puff pastry slightly and lay it over the filling.

Press edges to seal or trim excess. Cut a few slits in the top for steam to escape.

Brush with beaten egg for a golden crust.

Bake for 25–30 minutes or until puff pastry is golden and flaky.

boneless skinless chicken thighs or breasts

Salt, pepper, garlic powder, onion powder (for seasoning)

Optional: pinch of crushed red pepper or a dash of Dijon mustard

Chicken Pot Pie Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Add the cooked chicken, dried thyme, dried sage, salt, and pepper to the skillet. Stir to combine.

Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly.

Slowly pour in the chicken broth and milk or heavy cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.

Stir in the frozen peas and cooked noodles. Cook for an additional 2-3 minutes, until everything is heated through.

Taste and adjust seasoning if necessary. If desired, stir in grated Parmesan cheese for extra flavor.

Serve hot, garnished with chopped fresh parsley if desired. Enjoy your chicken pot pie pasta!

Chopped fresh parsley for garnish (optional)

A comforting, hearty dish made with tender chicken, fluffy dumplings, and rich, creamy broth.

Chicken and Dumplings with Can Biscuits

Season chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and sage.

Heat avocado oil in a large pot over medium heat. Sear chicken on both sides until golden brown (about 3-4 minutes per side). Remove chicken and set aside.

In the same pot, melt butter. Add carrots, celery, and onion, and sauté until softened and fragrant, about 5 minutes.

Stir in cream of chicken soup, chicken broth, and Better Than Bouillon. Whisk until smooth.

Add fresh thyme and chopped sage for extra flavor.

While the broth simmers, shred the seared chicken into bite-sized pieces. Add the chicken back to the pot.

Stir in heavy cream and bring the mixture to a gentle simmer.

Drop the biscuit pieces into the simmering broth. Cover and cook for 8-10 minutes, or until the dumplings are fluffy and fully cooked.

Remove the thyme sprig before serving. Ladle into bowls and enjoy a cozy, satisfying meal.

refrigerated biscuits, cut into small pieces

Cheesy Shepherd’s Pie with Creamy Parmesan Mashed Potatoes

Brown beef in a skillet; drain excess fat.

Add veggies (carrots, celery, onion, garlic) and sauté until soft.

Stir in tomato paste, Worcestershire, thyme, rosemary, salt, pepper. Sprinkle in flour if using.

Add broth and simmer 5–7 mins until thickened.

Boil potatoes until soft. Drain, mash with butter, warm cream, and cheddar.

Mix in egg yolks (when mash has cooled slightly) and season to taste.

Assemble pie: meat mixture on bottom, mashed potatoes on top. Sprinkle cheddar and Parmesan.

Bake 20–25 mins until golden and bubbling. Broil 1–2 mins for extra crisp if desired.

Lemon Chicken Noodle Soup

Heat butter in a pan and pan-sear chicken.

Season with salt, pepper, garlic, Italian seasoning, and sage.

Use bone-in thighs if possible, but chicken breasts work too.

Remove the chicken from the pan once seared.

Add celery, onions, and carrots. Sauté for a few minutes.

Stir in chopped fresh garlic and sauté for a few more minutes.

Use a spoon or spatula to scrape up the cooked-on flavor from the bottom of the pan.

Add chicken stock to cover the chicken and vegetables.

Stir in chicken bouillon paste for extra flavor.

Add fresh thyme leaves (remove stems), a bay leaf, and parsley.

Cover the pan and simmer for 20 minutes. Avoid boiling.

Remove the chicken from the pan and shred it into bite-sized pieces.

Add egg noodles to the soup and cover until they are tender.

Once the noodles are cooked perfectly, remove the bay leaf.

Stir in the juice of a whole lemon for brightness.

Add a splash of heavy cream for creaminess.

Add the shredded chicken back into the soup.

Taste the soup and adjust the seasoning as needed.

Ladle the soup into bowls and serve piping hot!

Bone  in chicken thighs or chicken breasts

Viral Ground Turkey Chili 

Start by adding 2 to 3 TBSP of avocado oil to your pot or Dutch oven. Your pilot should be on medium heat.  Then add your diced onions and peppers and saute.

After a few minutes add fresh garlic in and continue to saute.

Now add the tomato paste and saute together for a few minutes.

Add the ground turkey and mix. Begin to season. Season to your liking with salt, pepper, onion and garlic powder, red pepper flakes, smoked paprika, cumin, oregano, and chili powder (a generous amount) You will need more chili powder than you think. Trust me!

Once the meat is brown add canned tomatoes, a few squirts of Worcester sauce, and liquid smoke and stir.

Add your drained and rinsed beans in and stir.

Now add the chicken broth and marinara sauce, and stir.

Season again with all the seasoning you used prior and stir.

Cover and bring to a boil on the stovetop. If you are using a Dutch oven place it in the oven at 350° for 45 minutes.

If you are not using a Dutch oven, cover and lower the heat and let it cook on the stovetop for about an hour to let those flavors come together.

Be sure to check and stir periodically. You may need to add more broth. It depends on how thick or thin you desire your chili to be.

Next, it's time to taste it. Adjust seasoning to your liking.

Now place some hot chili in a bowl, and top with jalepenos, shredded cheese, sour cream, and rice if that's your thing.

Gumbo Greens w/ Shrimp & Sausage 

Start by adding sausage to the pot on medium heat. Add a little oil to prevent sticking.

Brown sausage on both sides and remove from the pan, set aside.

Time to make a roux. Add 1/2 cup of oil to the pot with the existing sausage oil. Then add in 1/2 cup of flour.

Lower heat and stir continuously. This process should take 15 to 20 minutes or more. Keep stirring until the roux is chocolate brown and has a semi-thick smooth texture.

Add celery, onion , garlic, jalapeños, and bell peppers to the roux.

Add in all the seasoning listed. Season to your liking, be careful of the salt because the chicken stock and meat are pretty salty.

Add smoked turkey portion to pot and chicken stock. Be sure to use enough fluid to cover the meat entirely. You can use a little water if needed. Let simmer for an hour on medium heat.

After an hour the sauce should begin to thicken. Add the collard greens and another layer of seasonings to taste.

Stir occasionally and keep checking the liquid consistency. Add water or more stock if needed. Add a few dashes of liquid smoke.

Cover and let greens cook for another hour or until tender.

In the meantime, season your shrimp with creole seasonings and smoked paprika, set aside.

Remove your smoked turkey, remove the meat from the bones. Place the meat back in the pot of greens. Discard the bones and skin.

Give your greens another taste to check for tenderness and seasoning. Cook longer if greens aren't tender.

Add seasoned shrimp to the pot once the greens are to your desired tenderness.

Stir and let shrimp cook for 3 to 5 minutes in the hot greens.

Time to eat! Enjoy with rice & cornbread.

Collard Greens thoroughly cleaned and chopped 

Andouille Sausage cut into small pieces  

These ultra-creamy, cheesy au gratin potatoes are made from scratch with love—hand-shredded cheddar, Gouda, and Parmesan, layered over tender sliced potatoes and finished with crispy bacon and broiled mozzarella. Comfort food at its finest!

Smoky Three-Cheese Au Gratin Potatoes with Crispy Bacon & Real Cheese Sauce

Slice potatoes thin and boil in salted water for 8 minutes. Drain and set aside.

In a skillet, cook chopped bacon until crispy. Remove with a slotted spoon, leaving a bit of the grease behind.

Add butter to the bacon drippings. Sauté garlic and onions until soft and fragrant. Sprinkle in flour and stir to make a roux. Slowly whisk in milk and let it thicken.

Stir in hand-shredded cheddar, Gouda, and Parmesan until smooth. Season with smoked paprika, garlic powder, onion powder, salt, pepper, and a touch of fresh thyme.

Layer boiled potato slices in a greased baking dish. Pour the cheese sauce over evenly. Bake uncovered at 375°F for 30 minutes.

Top with pre-shredded mozzarella and crispy bacon. Broil until golden and bubbly.

Sprinkle with fresh thyme before serving.

large baking potatoes, peeled and thinly sliced

Creamy Chicken and Rice Soup 

Pat chicken breasts dry and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat 1 tbsp olive oil or butter in a large soup pot or Dutch oven over medium-high heat.

Sear chicken on both sides (about 4–5 minutes per side) until golden brown.

Add diced onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until softened.

Stir in minced garlic and cook 1 minute more.

Stir in rinsed rice to coat it in the butter and aromatics.

Pour in chicken stock and add bouillon paste.

Add thyme, rosemary, and bay leaf. Stir to combine.

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 20–25 minutes, or until rice is tender and chicken is fully cooked.

Remove chicken, shred it with two forks, and return to the pot.

Stir in heavy cream and simmer uncovered for 5 minutes more.

Taste and adjust seasoning — salt, pepper, more herbs, or a splash of lemon if desired.

Optional: squeeze of lemon or fresh parsley to finish

This dish brings all the flavors of traditional lasagna—meat sauce, noodles, and gooey cheese—into a rustic, one-pan wonder. Broken lasagna noodles give it that cozy, tossed-together feel without sacrificing any flavor.

One-Skillet Lasagna with Mirepoix, Ground Beef & Italian Sausage

In a large skillet or braiser, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.

Add the ground beef and Italian sausage. Season with salt, pepper, and Italian seasoning. Cook until fully browned, breaking the meat apart with a spoon.

Stir in the spaghetti sauce, beef broth, sugar (if using), and chopped basil. Bring to a simmer.

Stir in broken lasagna noodles. Press them down into the sauce as much as possible. Cover and simmer for 15–20 minutes, stirring occasionally, until the noodles are tender. Add splashes of water or broth if it thickens too fast.

Once noodles are cooked, dot with ricotta (if using) and sprinkle mozzarella and Parmesan over top. Cover again for 2–3 minutes until cheese melts.

Spoon into bowls and garnish with fresh basil, cracked black pepper, or chili flakes if desired. Serve with crusty bread or salad.

(about 1/2 box) lasagna noodles, broken into rough 2" pieces

Salmon Cakes

Step 1: Drain, debone & remove skin from salmon

Step 2: Sauté peppers & onions until translucent in separate pan.

Step 3: In a large bowl combine all ingredients and mix well. (except oil)

Step 4: Form into 6, evenly-sized patties.

In a large skillet over medium heat, heat oil Cook cakes in batches until golden and crispy,

(Internal temperature should be 145 degrees F)

Creamy Potato Bacon Soup

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with slotted spoon and set aside on paper towel. Leave about 2–3 tablespoons of the bacon fat in the pot.

Add diced onion to the bacon fat and cook until translucent (about 5 mins). Add garlic and cook 1 more minute.

Sprinkle in flour and stir to coat the onions and garlic. Cook for 1–2 minutes, stirring constantly to avoid burning.

Slowly whisk in chicken broth until smooth, then stir in milk and/or cream.

Stir in diced potatoes, paprika, onion powder, garlic powder, thyme, salt, and pepper. Bring to a low boil.

Reduce heat to low, cover, and simmer 20–25 minutes or until potatoes are fork-tender.

For a creamier texture, blend half the soup using an immersion blender or scoop some into a regular blender and return to pot.

Stir in most of the crispy bacon (save some for garnish). Taste and adjust seasoning. Serve hot with shredded cheddar, green onions, and extra bacon.

butter (optional, if bacon doesn’t render enough fat)

–6 russet potatoes, peeled & diced small

Green onions or chives, sliced (for garnish)

Broccoli Cheddar Chicken Soup with Chicken, Bacon, Bouillon, Old Bay, and Shallots

In a large soup pot, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tbsp of bacon fat in the pot.

Season diced chicken with garlic powder, salt, pepper, and a little Old Bay. Sear in the bacon fat until golden and just cooked through. Remove and set aside.

Add butter to the pot (as needed). Sauté diced onion, shallot, and carrot (if using) until soft, 5–6 minutes. Add garlic and cook for another 30 seconds.

Stir in flour and cook 1–2 minutes to form a golden paste.

Slowly whisk in chicken stock and milk. Stir in bouillon paste and 1 tsp of Old Bay. Let it simmer 5–7 minutes until thickened.

Stir in chopped broccoli and cook another 5–7 minutes until tender but bright green.

Add the seared chicken back in. Stir in shredded cheddar until smooth. Fold in half the cooked bacon (save some for topping).

Taste and adjust with more Old Bay, black pepper, and paprika. Serve hot, garnished with extra bacon and more cheddar if desired.

boneless, skinless chicken breast or thighs, diced

–2 carrots, shredded or finely chopped (optional)