Comfort Food…

Perhaps not the best choice nutrition wise, but always good for the mind and soul.  Thus often a part of our Hygge Moments, and mentioned in my winter Hygge By Post Subscription Box this month!

Here are a few of my family’s favorite Comfort Food recipes, though somehow only one contains those favorite Comfort Cooking Words: bake till brown and bubbly.

The first is very simple, the last two require a bit more work, but they’re worth it!

These are lovely to prepare for a Hyggeligt Evening! Paired with a nice fire, (or fire pit fire outdoors), friends, family, good conversation, and perhaps a game to play.

Do let me know how you like them, and I’d love to hear about your favorite Comfort Foods!

(And…here’s another. A lovely savoury bread bursting with flavor.



Cowboy Casserole  

One of our favorite dinners to make while camping.  While in the Uinta Mountains we use a Dutch Oven, at home a covered casserole does the trick.  I like to use a “one pot” method,  using a casserole to brown the meat, add the other ingredients, and pop the entire thing in the oven. (This also freezes well.)

Preheat oven to 350 F


A bit of olive oil

1 lb ground beef 

1/2 cup chopped onion 

1/2 cup chopped green bell pepper 

3/4 cup BBQ sauce  

1   15.5oz can chili beans in sauce

1   11oz can Mexican style corn or frozen corn (I usually use frozen & just stir some into the corn muffin batter till it “looks good”.)

2   8.5 oz package corn muffin mix  (I usually use packaged mix while camping for convenience sake. At home I use my own from scratch recipe since I prefer the taste!)

Sauté the onions and peppers in the olive oil till the onions are translucent, then add the ground beef and brown.

Drain off any fat, then add the chili beans and BBQ sauce.

Bring to a boil and let simmer.


Prepare corn muffin mix according to pkg or recipe.  Drain corn if using canned or just add the frozen to the muffin mix.

Pour muffin mixture over the meat, bean, and sauce mixture – spreading it as evenly as possible.

Cover and Bake for 30 minutes or until the corn bread is done.  (You’re allowed to peek!)


cowboy casserole hygge food



Lemon Caper Chicken

If you like the sharp flavor of lemon and capers, this dish is for you!



8  skinned, trimmed, Chicken Breasts. Sliced lengthwise.

1 Cup Flour

Salt & Pepper

Enough Olive Oil To Fry Chicken In

1 1/2 Cup Chicken Stock

1 Cup Lemon Juice

1/2 Cup Capers

6 Tbsp Butter

4 Cups Cooked Basmati Rice


Combine flour, salt, & pepper in a large ziplock bag. Toss in the chicken and shake till well coated.

Heat the olive oil, shake the excess seasoned flour from the chicken and fry till browned. Remove chicken to a covered bowl to keep warm.

Add the chicken broth to the chicken ‘cracklings’ and add the lemon juice. Bring to a boil till it reduces to about half.

Add the butter a tablespoon at a time to the chicken broth-lemon juice mixture, stirring constantly so it doesn’t separate until the butter melts and mingles.

Remove from heat and stir in the capers.

Soon the sauce over the rice and chicken, serve immediately.

lemon caper chicken recipe



Turkey & Broccoli with Cheese Sauce

This is a perfect dish for using up leftover turkey or chicken. Note that both the meat and the broccoli are already cooked!

The cheese sauce takes a bit of watching, but is quite simple to do.

For my family of seven I use a casserole dish the size of a 9×11 cake pan and honestly never measure the meat and broccoli, simply fill the pan with a layer of each till it’s three quarters full.
So yes – this is the sort of recipe you’ve always wanted: one meant to inspire rather than strictly instruct.
(Though the Cheese Sauce Ingredients are exact. I wouldn’t do that to you!)


First off oil a deep 9×11 pan – layering in a layer of cooked, bite sized turkey or chicken pieces topped by a layer of cooked, bite sized broccoli.

Then preheat the oven to 350 F and begin your Sauce in a heavy pot.

Cheese Sauce Ingredients (makes three Cups)

6 Tablespoons butter

6 Tablespoons flour

3 Cups Milk (Whole is best)

1 1/2 – 2 Cups grated Cheddar Cheese


I always measure everything out and place it within easy reach before I begin.

Melt the butter over a medium heat. Once it’s melted add the flour all at once, using a whisk to stir it into the butter. Keep it moving till it forms a smooth, loose paste.

Still whisking, add the milk. Keep stirring over a medium heat till the sauce just comes to a boil and thickens slightly.

Add the cheese – stirring away, lowering the heat a bit – till the cheese is entirely melted and the sauce smooth. It won’t take long!

Pour the sauce out over the pan of layered turkey and broccoli.

Use a wooden spoon or rubber spatula to scrap the pot and also to move aside broccoli pieces, allowing the sauce to flow beneath them, filling the pan while also covering the broccoli.

Freshly ground pepper over the top is nice, then bake till brown and bubbly.


See – don’t those last last five words just make ya feel hygge all over?






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