Stir of Comfort

Stir of Comfort Sharing dishes that bring family, flavor, and comfort together.
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10/13/2025

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
This Chicken and Mushroom Skillet combines juicy, golden chicken with earthy mushrooms in a silky Asiago and mustard cream sauce. The result is rich, balanced, and full of comforting flavor — a dish that feels gourmet yet comes together easily for any night of the week.

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
8 oz cremini or button mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Asiago cheese
2 tablespoons Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Fresh parsley, chopped (for garnish)

Instructions
Season and Sear the Chicken
Generously season both sides of the chicken breasts with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Cook the chicken for 5–7 minutes per side, until golden and fully cooked through.
Transfer the chicken to a plate and set aside.
Cook the Mushrooms
In the same skillet, add the remaining olive oil and the butter.
Once the butter melts, toss in the mushrooms and cook for 5–6 minutes, stirring occasionally, until they’re browned and tender.
Add garlic and cook for another 1–2 minutes, just until fragrant.
Deglaze with Broth
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
Let it simmer for 2–3 minutes to slightly reduce.
Make the Creamy Sauce
Lower the heat to medium-low, then stir in the heavy cream, grated Asiago cheese, Dijon mustard, and thyme.
Continue stirring until the cheese melts completely and the sauce becomes smooth, creamy, and rich.
Taste and adjust seasoning with a bit more salt and pepper, if needed.
Combine and Finish Cooking
Return the chicken breasts to the skillet, spooning the sauce over the top.
Simmer for 3–5 minutes, allowing the flavors to blend and the chicken to heat through.
Garnish and Serve
Sprinkle with fresh parsley before serving.
Pair with mashed potatoes, pasta, or roasted vegetables for a complete and comforting meal.

10/12/2025

Ultimate Creamy Paprika Chicken with Crispy Fries
Savor the irresistible comfort of this Ultimate Creamy Paprika Chicken with Crispy Fries — a dish where tender, golden-seared chicken meets a smooth, smoky paprika sauce. Each bite offers creamy richness and bold flavor, perfectly balanced with crisp, seasoned fries on the side.

Ingredients
For the Creamy Paprika Chicken:
500g chicken breast, cut into bite-sized chunks
1 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp chili flakes (optional)
200ml heavy cream
1 tbsp tomato paste
Salt and pepper to taste
Fresh parsley, chopped
For the Fries:
500g frozen or fresh fries
1 tbsp olive oil
Salt to taste
Chopped parsley for garnish

Instructions
Season the chicken with salt, pepper, and smoked paprika. Warm olive oil in a skillet and sauté the garlic until it releases its aroma.
Add the chicken and cook, stirring, until the pieces are golden on all sides. Mix in the tomato paste, chili flakes, and heavy cream, letting the sauce gently simmer for 5–7 minutes until it thickens and coats the chicken beautifully.
Meanwhile, bake or air fry the fries until they’re crisp and golden. Sprinkle them with salt and chopped parsley for a fresh finish.
Serve the creamy paprika chicken hot, paired perfectly with the crispy fries on the side.

10/12/2025

Slow Cooker Salisbury Steak with Mushroom Gravy
This Slow Cooker Salisbury Steak with Mushroom Gravy is pure comfort food at its finest. It fills your kitchen with the most amazing aroma and delivers melt-in-your-mouth beef patties smothered in a rich, savory gravy. Perfect for those days when you want a hearty, home-cooked meal waiting for you after a long day — it’s cozy, flavorful, and effortless.

Ingredients
For the Patties:
500 g beef mince (not too lean!)
1 large egg
60 ml finely diced onion
60 ml fresh breadcrumbs
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp olive oil (for browning)
For the Base:
1 large onion, sliced
225 g button mushrooms, sliced
For the Gravy:
500 ml beef stock
1 packet brown gravy mix (30 g)
2 tbsp tomato sauce
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp cornflour (optional, for thickening)
2 tbsp cold water (if using cornflour)

Instructions
Make the patties. In a large bowl, gently mix together the beef mince, egg, diced onion, breadcrumbs, garlic, salt, pepper, thyme, and rosemary. Combine just until everything comes together — avoid overmixing so the patties stay tender.
Shape and brown. Form the mixture into 4 thick oval patties. Heat olive oil in a large skillet over medium heat and brown each side for about 3–4 minutes, until beautifully golden.
Prepare the base. Place the sliced onions and mushrooms in the bottom of your slow cooker.
Add the patties. Nestle the browned patties on top of the vegetables.
Make the gravy. In a measuring jug, whisk together the beef stock, gravy mix, tomato sauce, Dijon mustard, and Worcestershire sauce until smooth and blended.
Pour and cook. Pour the mixture over the patties and vegetables. Cover and cook on LOW for 5–6 hours, until the beef is fork-tender and full of flavor.
Thicken the sauce (optional). If you like a thicker gravy, stir together cornflour and cold water to make a slurry. Mix it into the sauce during the final 30 minutes of cooking.
Serve and enjoy. Spoon the patties and mushroom gravy over mashed potatoes, egg noodles, or rice for the ultimate comfort meal.

10/12/2025

Creamy Garlic Parmesan Chicken
Craving something rich, creamy, and full of flavor — but short on time? This Creamy Garlic Parmesan Chicken hits all the right notes. With tender chicken simmered in a velvety garlic-Parmesan sauce, it’s a quick, one-pan dinner that tastes like something straight out of a restaurant. Ready in about 40 minutes, it’s perfect for busy weeknights or cozy nights in!

Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to even thickness
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1/4 cup dry white wine (optional)
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped

Instructions
Pound the chicken between sheets of plastic wrap or parchment until about 1/2-inch thick for even cooking.
In a shallow bowl, whisk together flour, garlic powder, oregano, salt, and pepper.
Coat the chicken on both sides in the flour mixture, shaking off any extra.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
Lower the heat to medium, then melt the butter in the same pan. Add garlic and cook for about 1 minute, just until fragrant.
Deglaze with the white wine (if using), scraping up the browned bits from the pan. Let simmer for a minute to reduce slightly.
Whisk in chicken broth, then stir in heavy cream. Bring to a gentle simmer, stirring often.
Add the Parmesan cheese, whisking until it melts completely into a smooth, creamy sauce.
Return the chicken to the pan, coating each piece in the rich Parmesan sauce.
When the chicken is heated through, remove from heat and sprinkle with fresh parsley.
Serve warm over rice, pasta, or mashed potatoes — and don’t forget to spoon plenty of sauce on top!

10/12/2025

Saucy Beef and Vegetable Casserole
This Saucy Beef and Vegetable Casserole is pure family comfort in a dish — packed with flavorful ground beef, hidden veggies, and topped with a golden, cheesy biscuit crust. It’s hearty, satisfying, and ready in just 45 minutes, making it the perfect weeknight dinner that everyone will ask for again and again!

Ingredients
For the Base:
1 pound ground beef (about 450 g)
1 cup shredded zucchini – excess water squeezed out
1 small onion – chopped
1 clove garlic – minced
½ teaspoon dried marjoram
½ cup salsa
1 can (10.75 oz) condensed tomato soup
1 can (15 oz) whole kernel corn – drained
1 teaspoon salt
For the Biscuit Topping:
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
½ teaspoon salt
⅛ teaspoon garlic powder
½ cup cold butter
½ cup shredded cheddar cheese
½ cup sour cream
1 cup milk

Instructions
Preheat the oven to 190°C (375°F). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
Brown the beef: In a large skillet over medium heat, cook the ground beef until browned. Drain off any extra fat.
Add the vegetables: Stir in the zucchini (well-drained), onion, garlic, and marjoram. Cook until the veggies are tender and fragrant.
Make the sauce: Add salsa, tomato soup, corn, and salt, stirring well. Let everything cook together for 2–3 minutes until hot and combined.
Assemble the base: Spread the beef and vegetable mixture evenly in the prepared baking dish.
Prepare the topping: In a medium bowl, whisk together flour, baking powder, sugar, cream of tartar, salt, and garlic powder. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in cheddar cheese, sour cream, and milk until just combined — don’t overmix.
Top and bake: Gently spread the biscuit mixture over the beef base. Cover and bake for about 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Rest and serve: Allow the casserole to cool for 5–10 minutes before serving. Slice, scoop, and enjoy that saucy, cheesy goodness!

10/11/2025

Smothered Chicken and Rice
This Smothered Chicken and Rice delivers a comforting blend of tender chicken and rich, velvety gravy — a true classic that fills your home with warmth. Every bite captures that nostalgic flavor of family dinners and cozy Sunday gatherings, where hearty food meets pure comfort.

Ingredients
Chicken thighs, bone-in: 3 pounds
Kosher salt: 2 teaspoons
Black pepper, coarse ground: 2 teaspoons
Onion, granulated: 1 teaspoon
Garlic, granulated: 1 teaspoon
Lemon pepper: 1 teaspoon
Chili powder: 1 teaspoon
Cayenne pepper: 1/4 teaspoon
Oil, neutral: 2 teaspoons
Butter, unsalted: 6 tablespoons
Yellow onion, sliced: 1
Flour, all-purpose: 6 tablespoons
Chicken bouillon powder: 1 tablespoon
Chicken stock, unsalted preferred: 4 cups
White rice, cooked: 6 cups

Instructions
Heat a large Dutch oven or cast-iron skillet over medium-high heat.
In a small bowl, mix together kosher salt, black pepper, granulated onion and garlic, lemon pepper, chili powder, and cayenne pepper.
Season the chicken thoroughly, making sure to get under the skin for maximum flavor.
Add oil to the pot and brown the chicken on both sides, about 6 minutes total, then remove and set aside.
In the same pot, melt butter and add the sliced onion. Sauté until the onions are soft and translucent, about 5–7 minutes, scraping up the browned bits as you go.
Stir in the flour and chicken bouillon powder, coating the onions to form a thick base.
Gradually pour in the chicken stock, whisking constantly until a smooth gravy forms. Taste and adjust seasoning as needed.
Bring the gravy to a gentle boil, then return the chicken to the pot.
Cover, lower the heat, and simmer for 1 hour, stirring occasionally, until the chicken is tender and cooked through.
Serve hot, spooning the chicken and rich gravy over a bed of warm white rice.

10/11/2025

Cheesy Baked Meat Patties
These Cheesy Baked Meat Patties feature juicy, seasoned beef with a gooey melted cheese center and a golden, bubbly topping — all baked to perfection for an easy, hands-off dinner. Comforting, cheesy, and irresistibly hearty, this recipe is bound to become a family favorite!

Ingredients
Patty mixture:
680 g beef mince (20% fat)
1 small onion, finely grated
2 garlic cloves, minced
60 g breadcrumbs
1 large egg
2 tablespoons milk
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon Italian herb blend
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
For finishing:
170 g cheese (mozzarella or cheddar), cut into 10–12 cubes
120 g grated cheese (mozzarella or cheddar)
2 tablespoons olive oil
Handful fresh parsley or chives, chopped (optional)

Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly brush it with olive oil.
In a large bowl, combine all the patty ingredients (except the cheese cubes). Mix with your hands just until combined — don’t overmix to keep the patties tender.
Divide the mixture into 10–12 even portions. Flatten one portion in your palm, place a cheese cube in the center, then wrap the meat around it and form a patty about 1.5 cm thick.
Arrange the patties on the prepared tray, leaving space between each one. Brush the tops lightly with olive oil.
Bake for 12–14 minutes, then remove from the oven. Sprinkle each patty with grated cheese, and return to the oven for another 5–8 minutes, until the cheese is melted, bubbly, and the centers reach 71°C (160°F).
Rest for 3 minutes, then sprinkle with fresh parsley or chives, if desired. Serve hot and enjoy that gooey, cheesy goodness!

10/11/2025

Easy Chicken Stuffed Crescent Rolls
These Easy Chicken Stuffed Crescent Rolls feature a creamy, savory chicken filling tucked inside buttery, golden crescent dough — every bite is soft, flaky, and full of comfort. Quick to prepare and sure to please, they’re perfect for busy weeknights, potlucks, or anytime you’re craving a cozy meal!

Ingredients
1 can refrigerated crescent roll dough
1 cup cooked, shredded chicken
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
Salt and pepper to taste
1 tbsp melted butter

Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, combine chicken, cream cheese, cheddar, green onions, salt, and pepper until evenly mixed and creamy.
Unroll the crescent dough and separate it into 8 individual triangles.
Spoon the chicken mixture onto the wide end of each triangle, then roll them up gently and arrange on the prepared baking sheet.
Brush each roll with melted butter for a golden, flaky finish.
Bake for 12–15 minutes, or until puffed and beautifully golden brown.
Serve warm with your favorite dipping sauce — ranch, marinara, or even a little hot honey for a fun twist!

10/11/2025

Garlic Butter Cheeseburger Rollups
These Garlic Butter Cheeseburger Rollups pack all the flavor of a juicy cheeseburger into a golden, buttery, handheld treat. Loaded with seasoned beef, gooey cheese, and brushed with garlicky butter, they’re a crave-worthy twist on a classic — ideal for easy dinners, parties, or game-day bites!

Ingredients
Ground beef: Brings that hearty, savory flavor. Go for beef with a touch of fat to keep it moist and juicy.
Garlic powder & onion powder: Classic burger seasonings that give the filling its signature depth.
Salt & pepper: Essential for balancing and brightening every bite.
Cheddar cheese: Sharp and rich — forms the first cheesy layer.
Mozzarella cheese: Gives that stretchy, melty goodness everyone loves.
Pizza dough: A store-bought refrigerated dough makes the prep simple and fast.
Butter + garlic: Perfect for brushing on top to achieve that golden, buttery crust.

Instructions
Cook the beef. In a skillet, brown the ground beef until no pink remains. Add garlic powder, onion powder, salt, and pepper. Stir to combine, then drain off any extra grease so the rollups stay crisp, not oily.
Prepare the dough. Roll out the pizza dough on a lightly floured surface. Evenly sprinkle a layer of shredded cheddar cheese, leaving a small border around the edges.
Add the beef. Spoon the seasoned beef mixture over the cheddar, spreading it out evenly. Sprinkle mozzarella on top for extra cheesiness.
Roll it up. Starting from the short edge, roll the dough tightly into a log and pinch the seam to seal in the filling.
Brush with garlic butter. Melt the butter, mix in minced garlic, and brush generously over the rolled dough for that flavorful finish.
Bake. Place the roll seam-side down on a parchment-lined baking sheet. Bake according to your dough’s instructions (about 375°F / 190°C for 18–20 minutes) until golden and bubbly.
Slice & serve. Allow to rest for about 5 minutes, then slice into rolls. Serve warm with your favorite dipping sauces — ketchup, ranch, or burger sauce.

10/10/2025

Baked Chicken Tacos
Turn your taco night into something truly special with these irresistible Baked Chicken Tacos — loaded with juicy, seasoned chicken, gooey melted cheese, and baked until perfectly crisp and golden. They’re simple to whip up, absolutely crowd-pleasing, and will vanish from the table in no time!

Ingredients
1 tbsp. olive oil
1/2 pound cooked chicken, must be shredded
1/2 cup onion, diced
1-ounce Taco Seasoning
14.5 ounces / 1 can diced tomato, must be fully drained
10 Stand and Stuff Taco Shells
4.5 ounce / 1 can Chop Green Chiles, must be fully drained
8 ounces / 1/2 can refried beans
2 cups shredded Mexican Blend Cheese
Toppings or your favorite taco toppings

Instructions
Lightly coat a 9×13 baking dish with nonstick spray. Preheat the oven to 400°F and get ready for the next step.
Heat olive oil in a medium skillet over medium heat.
Add onion and cook for about 3–4 minutes, until fragrant and translucent.
Stir in chicken, tomatoes, taco seasoning, and green chilies. Mix thoroughly. Lower the heat and let it simmer for 6–8 minutes.
Arrange the taco shells in the baking dish and bake for about 5 minutes, just until they’re crisp on the edges.
Take the tacos out and spoon 1 tablespoon of beans into the bottom of each shell.
Add the chicken mixture and top generously with shredded cheese. Bake again for 5–10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and finish with your favorite toppings — think sour cream, jalapeños, cilantro, salsa, or whatever you love most.

10/10/2025

Garlic Butter Steak Tips with Cheesy Shells in Cheddar Sauce
Tender garlic butter steak tips are seared to golden bliss and paired with cheesy pasta shells smothered in a rich cheddar sauce. Every bite bursts with bold, savory flavor

Ingredients:
For the Garlic Butter Steak Tips:
1½ lbs sirloin steak tips, cut into bite-sized pieces
Salt and black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped (plus more for garnish)
Optional: ½ teaspoon red pepper flakes for heat
For the Cheesy Shells in Cheddar Sauce:
8 oz medium pasta shells
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
1½ cups sharp cheddar cheese, shredded
½ teaspoon Dijon mustard (optional, for depth)
Salt and pepper, to taste

Directions:
Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package instructions until al dente. Drain and set aside.
Prepare the Cheddar Cheese Sauce:
In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute to form a roux.
Slowly pour in the warm milk while whisking constantly. Cook for 3–4 minutes until thickened.
Stir in shredded cheddar cheese and Dijon mustard (if using). Season with salt and pepper to taste. Set aside, covered, to keep warm.
Sear the Steak Tips:
Pat the steak tips dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear steak tips in batches (avoid overcrowding) for 2–3 minutes per side until browned and cooked to desired doneness. Transfer to a plate.
Make Garlic Butter:
Reduce heat to medium. In the same skillet, melt 3 tablespoons butter. Add the minced garlic and cook for 1 minute until fragrant (don’t burn it!).
Return steak tips to the skillet and toss to coat in the garlic butter. Stir in chopped parsley and optional red pepper flakes.
Assemble and Serve:
Spoon the cheddar shells onto a plate. Top with sizzling garlic butter steak tips.
Garnish with extra parsley and a crack of black pepper if desired.

10/10/2025

Breakfast Muffins with Tuna and Eggs
Start your morning right with these Breakfast Muffins with Tuna and Eggs — light, protein-packed, and bursting with flavor. Simple to prepare and perfectly golden, they make a quick, satisfying breakfast you can enjoy any day of the week.

Ingredients
1 can of tuna
4 eggs
1⁄4 cup of milk
1⁄4 cup of grated cheese
1 tbsp. chopped parsley
Salt and pepper

Directions:
Preheat the oven to 180°C (350°F).
In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Stir in the tuna, grated cheese, and parsley.
Pour the mixture into a greased muffin tin, filling each cup about three-quarters full.
Bake for 18–20 minutes, or until the muffins are golden on top and firm to the touch.

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