Jacki Corser: Comfort foods for cold days

Jacqueline Iannazzo-Corser
·4 min read
Corser
Corser

With the close of January fast approaching, I wanted to share a couple of my favorite January recipes that keep the home fires burning as we look toward spring’s arrival. The recipes are relaxing comfort foods, that seem to gel with the cold days and cozy nights at home.

I have not presented many stews. These dishes are some of my favorites, but Brunswick Stew is special to me. This is an easily made meal that has wholesome ingredients and flavor.

The month of January for me is the beginning and reorganization of life’s goals, this includes eating styles. I love to create comfort foods that keep me satisfied and are made with health in mind.

I look at food like a medicine. It keeps me healthy when good ingredients are used in the preparation.

As I flip the coin when combined with good friends and family, it completes me.

And with this I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Brunswick Stew

Brunswick stew
Brunswick stew

Serves 4

Ingredients:

  • ¾ pound BBQ pork, shredded

  • 1 cup chopped cooked chicken, shredded (breasts or rotisserie)

  • 1 15-oz. can of tomato sauce

  • 1 14 1/2-oz. can of diced tomatoes, undrained

  • 2 cups of chicken broth

  • 1 15 1/4-oz. of whole kernel corn with red and green peppers drained (can or frozen)

  • 1 large onion, chopped

  • 1 celery rib, chopped

  • 4 cups frozen cubed hash browns potatoes, thawed

  • 1 large green bell pepper, chopped

  • 1 cup of frozen sliced okra, thawed

  • 1 - 15 ¼ oz. of lima beans drained (can or frozen)

  • ¼ tsp. of Worcestershire sauce

  • Salt and pepper to taste

Directions:

  • Combine all ingredients in a 5-quart Crock Pot.

  • Cook covered at medium-high heat for 6 to 6 1/2 hours

Note: This recipe is a traditional Brunswick Stew made with chicken and pork. Of course, as with any recipe you can alter your meats and use one or both. Consider fresh to frozen vegetables over canned if possible.

Easy Taco & Noodles

Serves 6

Ingredients:

  • 2 tbsp. of butter

  • 1-pound ground beef or chicken

  • 1/2 yellow onion, diced

  • 1/2 green bell pepper, diced

  • 1 packet taco seasoning

  • 1 19 oz, can of Rotel tomatoes (or store brand)

  • 8 oz. of uncooked spaghetti

  • 3 cups of low-sodium chicken broth

  • 1 1/2 cups of shredded Mexican cheese

  • Cilantro for serving (fresh)

  • Green onions for serving

Directions:

  • Melt the butter in a large skillet.

  • Add the ground beef or chicken, onions and bell peppers. Cook until the ground beef is browned, about 5 minutes. Drain excess fat from the ground beef.

  • Add the taco seasoning, Rotel, spaghetti and chicken broth to the skillet.

  • Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the spaghetti is cooked to al dente.

  • Remove the skillet from the heat, sprinkle the cheese over the top, then cover until the cheese is melted.

  • Top with cilantro and green onions.

Note: Serve with a crisp salad and chips on the side with salsa if desired.

Easy Coconut Curry Chicken Breasts

Chicken curry in coconut milk
Chicken curry in coconut milk

Serves 8

Ingredients:

  • 6 boneless, skinless chicken breasts cut into 1-inch strips

  • 8 cups cooked white rice or cauliflower rice (cooked separately from entrée)

  • 2 red bell pepper, diced

  • 2 onions, diced

  • 6 garlic cloves, finely chopped

  • 1 Can - 27 oz. of full-fat coconut milk

  • 4 tbsp. curry powder (more or less to taste)

  • 4 tbsp. of olive oil (more if needed)

  • 2 tsp. ginger powder

  • 2 lime, juiced

  • Fresh cilantro chopped (optional)

  • Salt and pepper to taste

Directions:

  • Heat the oil in a large sauté pan on medium heat.

  • Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.

  • Add the chicken and sprinkle the curry powder and ginger on top.

  • Cook for 5-7 minutes or until the chicken is cooked through, continue stirring.

  • Add the coconut milk and lime juice and simmer for an additional 5 minutes.

  • Serve with rice and garnish with fresh cilantro if desired.

Easy Pork Chops with Apples

Pork chops
Pork chops

Serves 4

Ingredients:

  • 4 boneless loin chops about 1 inch thick

  • 2 large, tart apples, sliced

  • ⅔ cup apple cider

  • ½ red onion, sliced

  • ½ tsp. of garlic powder

  • Salt and pepper to taste

  • ⅛ tsp. of cinnamon

  • 1 to 2 tbsp. of olive oil

  • 2 tbsp. of butter, unsalted

  • 2 tsp. of brown mustard

Directions:

  • Season pork chops with garlic powder, salt and pepper to taste.

  • Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 4 to 5 minutes on each side or until browned

  • Remove from the pan and set aside.

  • Add butter and the onions to the skillet. Cook 2-3 minutes or until onions start to soften.

  • Add apples and continue to cook until they begin to soften, about 5 minutes.

  • Whisk apple cider, mustard and cinnamon and add to the skillet with thyme. Simmer 2-3 minutes.

  • Add the pork chops, along with any juices on the plate, back into the skillet.

  • Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly

Note: Pork chops’ internal temperature is 145 degrees, so do not overcook. Salad and soup are great sides for this dish.

This article originally appeared on The Monroe News: Jacki Corser: Comfort foods for cold days