Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5^th). 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 

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Tidings of Comfort Food & Joy – Beefy Grilled Cheese, Bacon Mac, Chicken Soup ‘n More

Prep Time

10 mins

Total Time

10 mins

 

Brazilian Bauru meets Pilly Cheesesteak meets an American diner grilled cheese -- this easy pannini style sandwich makes a delicious lunch or dinner.

Course: Dessert, Main Dish, Pasta, Sandwich, Snack, Soup

Cuisine: American, South American

Servings: 4 servings

Ingredients

for Jalapeno Chimichurri

• 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

for sandwiches

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, heat Panini press or clean skillet to medium-high heat.
5. 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.
6. Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
7. To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.