Comfort Food on my Culinary Calendar

It’s been so nice to have time at home to cook. I’d always enjoyed cooking… but now I have the time to cook full meals and plan ahead.

This week with the cold weather I’ve been wanting warm food for comfort. So planned ahead and bought my groceries to go with things I had around the house. I picked a few of my favorite recipes and made enough to have leftovers and also some to freeze.

Here’s what’s cooking in the Fiedler house this week:

Texas Cornbread/Casserole


  • 3 cups cornmeal mix
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 3 eggs
  • 2 1/2 cups milk
  • 1/2 cup oil
  • 1 can of cream corn
  • 1 medium chopped onion
  • chopped green pepper (optional)
  • 1 lb. ground sausage
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3 tablespoons chopped jalapenos (to taste)


  1. Saute onion and green pepper. Brown sausage.
  2. Grease or spray 9×11 baking dish.
  3. Mix first seven ingredients in baking dish.
  4. Add onion, peppers, sausage, jalapenos and cheese. Mix together.
  5. Bake at 350° for 35 minutes or until done.
  6. You can check with toothpick in center to see if cornbread is fully baked.

Best way to serve is to cut into squares and have it with chili, soup, etc.

Cheesy Chicken & Brocoli Panini’s


  • 1 can (10 oz.) cooked chicken, drained, cut into bite size pieces
  • 2 cups frozen chopped broccoli, thawed and drained
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup sliced or chopped fresh mushrooms
  • 1/4 cup sliced green onions (optional)
  • 1/4 cup fat-free sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon fresh ground pepper


  1. Mix ingredients together.
  2. Add mixture to your choice of bread and grill as a panini.

Spicy Italian Beef


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 jar peperoncini (12 oz.)
  • 1 can beef broth (14.5 oz.)
  • 1 can of beef (12 oz.)
  • 1 package Italian salad dressing mix (1 ounce)


  1. Trim fat from roast. Cut roast, if necessary, to fit into slow cooker, leaving meat in as many large pieces as possible.
  2. Drain peperoncini; pull of stem ends and discard. Add peperoncini, broth, beer and salad dressing mix to slow cooker/meat; do not stir. Cover; cook on LOW 8 to 10 hours.
  3. Shred meat with fork (remove from slow cooker if needed). Return all shredded meat to slow cooker and mix well.

Best served with egg noodles, rice or as sandwiches.

For sandwiches: serve on french bread or rolls, topped with provolone cheese. Sauce and peppers from the slow cooker make great toppings. Horseradish is also a great add-on.

I’m also thinking about making chili or soup.

With all this yummy comfort food, we should be all set to make it thru the snow storm and the cold weekend ahead.  Bring on the winter weather and the end of my first month at home!

Pictures of recipes to come soon.

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