A creamy, cheesy, and crunchy hotdish inspired by a scribbled napkin recipe from the 1980s—this upgraded version skips the canned soup and brings full flavor with a homemade white sauce, spiced chicken, and melty cheese folded into crushed Doritos.
A bold and flavorful stir-fry, this Szechuan Spicy Beef combines tender beef, crisp vegetables, and a spicy, savory sauce made with hoisin, oyster sauce, and Szechuan chili paste. Perfect for those who love heat and umami-packed dishes!
This cheesy Spaghetti Pie is the ultimate comfort food, layered with creamy pasta, savory beef, and extra sauce poured over each serving for that perfect finishing touch.
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Spaghetti Pie is a nostalgic, feel-good dish that takes classic spaghetti and gives it a cozy baked twist. With a base of creamy sour cream-coated noodles, a layer of seasoned beef, and a blanket of gooey mozzarella, this dish brings all the comfort. We’ve added an extra saucy upgrade—reserve some of that rich, savory sauce to pour over each square as you serve it. And yes, it’s still called pie even though it’s baked in a square pan… we like to keep things deliciously quirky!
12 oz cooked spaghetti (cooled slightly)
1 cup sour cream
1 large egg, beaten
1/2 cup grated Parmesan cheese
1 lb lean ground beef
3 1/2 to 4 cups spaghetti sauce (homemade or high-quality jarred)
2 cups shredded mozzarella cheese
Salt & pepper, to taste
Olive oil or cooking spray (for greasing the pan)
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
Make the spaghetti base:
In a large bowl, combine the cooked spaghetti with sour cream, beaten egg, and Parmesan. Mix until fully coated. Add a pinch of salt and pepper to taste.
Form the crust:
Spread the spaghetti mixture evenly in the bottom of the baking dish.
Cook the beef:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat. Season lightly with salt and pepper.
Add sauce:
Stir in about 2½ to 3 cups of spaghetti sauce into the beef mixture and simmer for 3–5 minutes. Reserve the remaining 1 to 1½ cups of sauce to warm and serve on top later.
Assemble:
Spoon the beef and sauce mixture evenly over the spaghetti base. Sprinkle with shredded mozzarella.
Bake:
Cover with foil and bake for 30 minutes. Uncover and bake for another 10–15 minutes until the cheese is melted and lightly browned.
Serve:
Let it rest for a few minutes before slicing. Warm the reserved sauce and drizzle over each serving for that extra saucy goodness!
This is an easy dish to prepare a day in advance, great for entertaining, you can just pop it in the oven and enjoy time with family and friends instead of being stuck in the kitchen.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
A true Fiesta! Tender, flavorful chuck roast slow-cooked with green chiles, Rotel tomatoes, jalapeño, and warm Mexican spices—perfect for tacos, bowls, or serving over rice.
A hearty beef stew simmered low and slow with tender potatoes, vegetables and savory herbs—comfort food at its best.
Swiss steak is the ultimate comfort food. Tender, juicy beef simmered in a savory tomato-based sauce with rich seasonings—what’s not to love? This dish is perfect for cozy evenings at home or when you’re craving a hearty meal that fills the kitchen with delightful aromas.
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Swiss steak is the ultimate comfort food—tender, slow-cooked beef simmered in a rich tomato-based sauce with aromatic herbs and spices. It’s the kind of meal that fills your kitchen with savory smells, making it the perfect dish for cozy evenings or family dinners.
Despite its name, Swiss steak is simple to make. The beef is seasoned, lightly dredged in flour, and seared before being simmered in a flavorful sauce until it’s melt-in-your-mouth tender. The tomato sauce is rich and savory, with the perfect balance of spices to complement the beef. Whether you serve it over mashed potatoes, rice, or with a side of steamed vegetables, this dish is always a crowd-pleaser.
What makes Swiss steak so great is its versatility. You can make it for a weeknight dinner, or even prep it for a special occasion. The recipe is hands-off once it’s simmering, allowing you to focus on other things while the flavors meld together. If you love comfort food that’s easy to prepare and full of flavor, this Swiss steak is for you.
Prepare the Steaks:
Start by seasoning the beef steaks with salt and pepper. Lightly dredge each steak in flour, shaking off any excess.
Brown the Steaks:
Heat olive oil in a large skillet over medium heat. Add the steaks and brown them on both sides (about 3-4 minutes per side). Once browned, remove the steaks from the pan and set them aside.
Make the Sauce:
In the same skillet, add the sliced onion and garlic. Cook, stirring frequently, until the onion is soft and translucent, about 4-5 minutes.
Add the stewed tomatoes (with juices), beef broth, Worcestershire sauce, basil, oregano, and paprika. Stir to combine.
Simmer:
Return the browned steaks to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let the steaks simmer for 1 1/2 to 2 hours, or until they are tender and easily cut with a fork.
Serve:
Serve the Swiss steaks hot, spooning the tomato sauce over the top. Garnish with fresh parsley, if desired.
Comfort in a Dish: It’s the perfect hearty meal to enjoy on a chilly day or when you’re in need of a pick-me-up.
Simple Ingredients: With just a few pantry staples like tomatoes, beef broth, and seasonings, you can create a meal that tastes like it took hours of effort.
Tender, Flavorful Beef: Slow cooking the beef ensures that it becomes incredibly tender and absorbs all the delicious flavors from the sauce.
Versatile Side Pairings: Whether you love mashed potatoes, rice, or vegetables, Swiss steak is the perfect dish to pair with your favorite sides.
Slow Cooker Friendly: This recipe easily converts to a slow-cooker version, making it even easier to enjoy this comfort food without much hands-on time.
The name “Swiss steak” can be a bit misleading, as the dish isn’t actually from Switzerland. The term “Swiss” refers to the method of tenderizing the beef. Traditionally, Swiss steak involves using a meat mallet or a tenderizer to break down the tougher cuts of beef, making them more tender and easier to cook. Some believe it’s called “Swiss” because of the Swiss method of tenderizing, which involves mechanically puncturing or “swissing” the meat. While the exact origin is debated, the name has stuck, and now Swiss steak is a beloved comfort food across many households.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Comfort food classic with a modern twist—this moist, flavorful meatloaf blends creamy sour cream or yogurt with the bold, zesty kick of Heinz 57 and ketchup. Perfect for weeknight dinners or nostalgic weekends. mfort food classic with a modern twist—this moist, flavorful meatloaf blends creamy…
A bold and comforting chili made with El Pato Jalapeño Salsa, cocoa powder, black beans, and a touch of sweetness—rich in flavor, easy on the stomach, and endlessly customizable.
Beef Bourguignon is a rich, French stew featuring tender beef, carrots, onions, and mushrooms cooked in red wine and beef broth. Perfect for cozy dinners and special occasions.
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Beef Bourguignon, a classic French dish, brings together succulent beef simmered in red wine, along with aromatic vegetables like carrots, onions, and garlic. This hearty stew is slow-cooked to perfection, allowing the flavors to meld together beautifully. Often served with mashed potatoes, buttered noodles, or crusty bread, it’s the ultimate comfort food for cold evenings or a celebratory meal. Pair with a glass of Pinot Noir for a truly indulgent experience.
2 lbs beef chuck, cut into 1.5-inch cubes
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 cloves garlic, minced
2 cups red wine (Burgundy or Pinot Noir works best)
2 cups beef stock
1 tbsp tomato paste
2 tbsp all-purpose flour
2 bay leaves
1 tsp dried thyme
1/2 lb pearl onions, peeled
1/2 lb mushrooms, sliced
2 tbsp butter
Fresh parsley, chopped (for garnish)
Prep the beef: Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches so they get a nice sear, about 3-4 minutes per side. Remove the beef and set aside.
Sauté vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and carrots, and cook for 5 minutes until softened. Add the minced garlic and cook for another minute.
Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 3-5 minutes to reduce slightly.
Add stock and seasonings: Stir in the beef stock, tomato paste, bay leaves, and thyme. Return the beef to the pot, and bring the mixture to a boil.
Cook the beef: Once boiling, reduce the heat to low, cover, and simmer for 2-3 hours until the beef is tender and the sauce has thickened.
Cook the pearl onions and mushrooms: In a separate pan, melt the butter over medium heat. Add the pearl onions and cook until lightly browned, about 10 minutes. Add the mushrooms and cook for another 5 minutes until they’re golden.
Combine everything: Add the sautéed onions and mushrooms to the Dutch oven, and simmer for an additional 30 minutes.
Finish and serve: Remove the bay leaves, taste, and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered noodles.
Side Dishes:
Mashed Potatoes: The creamy potatoes soak up the rich sauce and complement the tender beef perfectly.
Buttered Noodles: Egg noodles are another classic option, their subtle flavor allowing the stew to shine.
Crusty Bread: A loaf of French baguette or rustic country bread is perfect for dipping into the sauce.
Roasted Vegetables: Roasted carrots, parsnips, and potatoes add texture and a touch of sweetness that balances the richness of the stew.
Salads:
Arugula Salad: A simple salad with arugula, lemon vinaigrette, and shaved Parmesan cuts through the richness of the dish with a bit of freshness and tang.
Green Beans Almondine: Fresh green beans sautéed with almonds in butter make for a light, crunchy side dish to complement the stew.
Red Wines:
Pinot Noir: A classic choice with Beef Bourguignon, Pinot Noir from Burgundy (or any other region like Oregon or California) is light enough not to overpower the dish but still adds depth to the flavor.
Cabernet Sauvignon: If you prefer a bolder wine, a Cabernet Sauvignon works well with the rich, savory nature of the stew, especially if you’re serving it with roasted potatoes or a hearty side.
Merlot: A smooth, fruity Merlot is another great choice. It’s rich enough to complement the beef without being too heavy.
White Wine:
If you prefer white wine, a Chardonnay with some oak aging can also work, as it has enough body and acidity to pair with the richness of the dish.
Non-Alcoholic:
If you’re looking for a non-alcoholic option, a well-crafted non-alcoholic red wine (such as a non-alcoholic Pinot Noir) or even a grape juice-based mocktail with a splash of lemon and herbs can add a nice touch.
For a fun twist, try pairing the dish with dark chocolate for dessert! A rich, bittersweet chocolate (70% cocoa or higher) pairs beautifully with the savory, umami flavors of the Beef Bourguignon.
Choose the Right Beef: Beef chuck is ideal for slow-cooking as it’s well-marbled and becomes tender after hours of simmering. Avoid lean cuts like sirloin or tenderloin as they won’t hold up during the long cook time.
Use Good Wine: Since wine is a key ingredient, use a bottle of wine that you would enjoy drinking. Burgundy wines are classic, but other reds like Pinot Noir, Merlot, or Cabernet Sauvignon work well.
Browning the Meat: Don’t rush the browning process. Sear the beef in batches to avoid overcrowding the pan. This helps develop a deep flavor that enhances the dish.
Thicken the Sauce: If your sauce isn’t thickening as you’d like, you can use a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) or mash some of the carrots and beef in the pot to thicken it.
Resting Time: Let the stew sit for 30 minutes after cooking—it allows the flavors to meld together even more and makes it easier to serve.
Make Ahead: Beef Bourguignon actually tastes better the next day as the flavors continue to develop. If you can, prepare it a day in advance and reheat it gently.
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
This classic Italian Braciole features thin slices of beef rolled with breadcrumbs, cheese, herbs, and diced red peppers—simmered low and slow in a rich tomato sauce.