Stay Toasty this Winter with these


Comfort Food Recipes


Classic Chicken Noodle Soup


1 Tbsp. olive oil


2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)


1 lg. yellow onion, diced 3 lg. carrots, peeled, cut in half lengthwise and sliced ¼-inch thick


3 celery stalks, sliced ¼-inch thick 2 qts. low-sodium chicken broth 1 bay leaf A few sprigs of thyme 2 tsp. salt


½ tsp. black pepper 8 oz. egg noodles


2 Tbsp. chopped fresh flat-leaf parsley


Heat olive oil in a medium Dutch oven or stock pot over medium high heat.


Add chicken, skin side down and cook until browned, about 3 to 4 minutes. Flip and cook another 2 minutes. Remove from pan and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Season with salt and pepper.


Pour in broth, bay leaf, and thyme.


Bring to a low boil, then reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes.


Remove chicken. Remove and discard skin. Shred meat with a fork, add back to pot with noodles. Bring to a low boil and cook until noodles are just done, about 8 minutes. Stir in parsley and serve.


Creamy Hot Cocoa


1/3 cup unsweetened cocoa powder 3/4 cup white sugar 1 pinch salt


1/3 cup boiling water 3 1/2 cups milk


3/4 tsp. vanilla extract 1/2 cup half-and-half cream


Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring to an easy boil while stirring. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.


Cheeseburger Spaghetti Pie


1 lb. spaghetti 2 tsp. olive oil 1 lb. ground beef


1 sm. yellow or red onion, minced 2 Tbsp. tomato paste 4 Tbsp. ketchup, divided 1 Tbsp. sweet relish 2 tsp. yellow mustard


1 lb. spaghetti, cooked, drained and cooled


4 lg. eggs, beaten


1 cup shredded cheddar cheese, divided


1/2 cup shredded mozzarella cheese


1/2 tsp. salt


Preheat the oven to 350°F. Cook the spaghetti according to package directions, then drain and toss with 2 tsp. olive oil. Let cool for about 10 minutes.


Brown the ground beef in a large skillet over medium-high heat, stirring occasionally, for about 5 minutes. Stir in onion and cook, stirring occasion- ally, for about 5 minutes more. Stir in the tomato paste and cook for 1 minute more.


Remove the pan from the heat and pour the beef and onions into a medium bowl. Stir 2 Tbsp. ketchup along with relish and mustard into the beef and set aside.


In a large bowl, stir remaining 2 Tbsp. ketchup with eggs, 1/2 cup of the cheddar, all of the mozzarella and salt. Add pasta and gently toss to coat. Pour half the pasta mixture into back into the skillet. Top the pasta with the ground beef mixture, spreading it evenly. Top with the remaining pasta. Sprinkle the remaining 1/2 cup ched- dar cheese over the pie.


Bake for about 30 minutes, until the pie is sizzling around the edges and the top of the pie is golden brown. Let the pie rest for 10 minutes before


slicing and serving.


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