We all know how it feels to have some warm comfort food to help get us through those rough winter months. Here are a few of our favorite easy-to-make recipes. Classics rule!
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 small inner stalk celery, chopped
2 pounds tomatoes, chopped
½ teaspoon sugar
Kosher salt and freshly ground pepper
1 cup shredded Muenster cheese (about 4 ounces)
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
½ cup grated Parmesan cheese (about 1 ounce)
8 slices thick sandwich bread
2 to 3 tablespoons unsalted butter, softened
1. Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Purée until smooth with an immersion blender, or transfer to a regular blender in batches and purée. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
2. Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.
TIP: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat, leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
1 large egg
1-cup smooth peanut butter
30 chocolate Hershey’s Kisses, unwrapped
1. Heat oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a mixer bowl, beat together the egg, peanut butter, and sugar until a dough forms.
3. Shape the dough into small balls and place 1-inch apart on the prepared baking sheet.
4. Bake for 10 minutes. Remove baking sheet from oven and immediately press a chocolate kiss in the middle of each cookie.
5. Transfer to a rack and cool.
*Recipe Reprinted from: http://www.foodnetwork.com/recipes/food-network-kitchens/triple-grilled-cheese-with-tomato-soup-recipe.html
**Recipe Reprinted from: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html
***Recipe Reprinted from: http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-cookies-recipe.html