Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5th). I believe it’s no coincidence that this feel-good food holiday is falling on a Monday. And, not just any Monday, but the day after I struggled through a cold, windy and rainy marathon.
Honestly, I’m still feeling a little chilled to the bone, depleted, and licking battle wounds, and embracing the opportunity to take a MAJOR rest day, hang out in my PJs and fuzzy slippers, and make comfort food my new best friend.
Y’all know I typically eat reasonably, mostly clean . . . but I’m never going to deny myself food I’m craving for comfort every now and then. Sometimes your body is telling you to eat these things for a reason, other times it’s strictly soul satisfying. Regardless, when you let go of the guilt and give your food worries a rest day, it tastes even better!
Brazilian Grilled Cheese Steak Sandwich – This is what happens when a Philly Cheese Steak meets an American Grilled Cheese meets a Brazilian Bauru sandwich? You can thank me later. Recipe originally developed for my friends at BeefLovingTexans.com, and shared for you at bottom of post!
Bacon & Blue Cheese Mac – Ahh, most any pasta dish is comforting, but mac and cheese is a like coming home after being away from loved ones for too long. The addition of blue cheese and bacon makes the reunion even better!
Comforting Chicken & Rice Soup – When it’s drafty and cold, and your feeling run down and even under-the-weather, this easy chicken and rice soup comes to the rescue in a snap. And, while slurping up a big bowl is comforting to the core, it’s also a healthy choice!
Simply the Best Chocolate Chip Cookies – They are not sugar-free, calorie-free nor carb-free, but these buttery, chewy chippers are a treat worth treating yourself to!
Root Beer Float Fudge – Imagine if you could have the yummy flavor of root beer and vanilla ice cream in fudge format? Well, you can thanks to this recipe I develop a few years back for the magazine Simple & Delicious. While, I wouldn’t eat the whole pan at once, I certainly say CHEERS to a piece for a sweet treat.
So, what is your go-to comfort food? Do you prefer sweet or savory? What are you making for dinner tonight?! Please share in the comments, XOXO- Jennifer
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teapsoon ground pepper
- 1/2 teaspoon ground cumin
- 1 cup Parsley leaves (some tender stems okay)
- 1 cup Cilantro leaves (some tender stems okay)
- 1/2 large jalapeño pepper, seeded and chopped
- 1 1/4 pound top sirloin steak, sliced very thinly
- 1 teaspoon salt
- 1/4 teaspoon dried red pepper flakes
- 1 medium yellow onion, sliced thinly
- 4 ounces sun dried tomatoes cut into thin strips
- 8 ounces mozzarella cheese, grated or sliced
- 8 slices bakery sourdough bread
- 3 tablespoons light cream cheese, softened
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Pre-make chimichurri by adding all ingredients to small blender or food processor. Pulse on and off in 10 second increments to break up ingredients into coarse sauce. Set aside.
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Heat large skilled to medium-high. Add sliced sirloin and cook, stirring constantly, for 3 to 4 minutes. Beef will be ready to remove from pan once lightly browned on edges and pink has been just taken off center. Remove from skillet and drain on paper towels.
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n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize. Add beef back into skillet with onions along with tomatoes, salt and red pepper flakes; stir to combine.
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Meanwhile, heat Panini press or clean skillet to medium-high heat.
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Butter outer sides of two slices of bread and layer each side with mozzarella. Place slice of bread, butter side down, on pan and top with ¼ of beef mixture. Add top piece of cheese and bread.
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Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
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To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.
