#fall comfort

Mini Tater Tot Hotdish

A favorite Minnesota comfort food in fun, personal-sized portions!

4 servings Preparation time: 45 minutes

Ingredients 1 pound 85% lean ground beef ¼ teaspoon salt Black pepper to taste 1 can cream of chicken soup 1 can cream of mushroom soup ½ bag frozen green beans ½ bag frozen sweet corn 1 medium onion, chopped 2 teaspoons minced garlic About 30 tater tots, cooked ¼ cup shredded cheddar

Directions

In a large skillet, cook ground beef with salt and pepper until browned, about seven minutes.

Add the soup, frozen vegetables, onion and garlic. Cook until heated through.

Heat oven to 350 F.

Add a few cooked tater tots to the bottom of four 14-ounce ramekins.

Fill each ramekin (or oven-safe dish) ¾ full with the hotdish mixture.

Top with more cooked tater tots.

Sprinkle shredded cheddar on top.

Chicken Wild Rice Skillet 

This hearty, satisfying, one-pan meal is perfect for the cold winter months. Tip: The wild rice takes a while to cook; make it the day before for quicker meal prep, or simply use a rice cooker!

6-8 servings Preparation time: 1 hour and 30 minutes

Ingredients

1 cup wild rice

4 cups low sodium chicken broth

1 tablespoon Lunds & Byerlys Poultry Seasoning

6 tablespoons butter, divided

½ cup sliced shallots

1 medium red bell pepper, seeded and sliced

1½ lbs. boneless skinless chicken breasts

Salt and pepper to taste

2 (10 ounce) packages Lunds & Byerlys Wild Mushroom Soup, thawed

½ teaspoon crushed red pepper

¾ cup sliced almonds, toasted, divided

½ cup Japanese-style panko bread crumbs

½ cup freshly grated Parmesan

2 tablespoons minced flat leaf parsley

Directions

Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45-55 minutes. Drain any excess liquid. You can also cook the wild rice in a rice cooker.

In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4-5 minutes. Using slotted spoon, transfer to a bowl.

Slice chicken breasts crosswise into ½-inch thick strips. Add to skillet and cook over medium-high, adding another 1-2 tablespoons butter or oil if needed; season with salt and pepper. Cook chicken fully, about 8-10 minutes.

Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds.

In a separate bowl, melt remaining 3 tablespoons butter. Stir in panko, Parmesan and parsley. Sprinkle mixture over chicken-wild rice mixture.

Easy Baked Spaghetti

This family-pleasing dinner is easy to assemble and serve.

6 servings Preparation time: 1 hour

Ingredients

1 pound Lunds & Byerlys Italian Sausage, thawed

½ cup chopped onion

1 teaspoon minced garlic

½ teaspoon salt

7 ounces spaghetti

⅓ cup milk

1 egg, well beaten

½ cup freshly-grated Parmesan cheese

1 (26-ounce) jar Lunds & Byerlys Tomato Basil Pasta Sauce

1 (8-ounce) package Italian cheese blend

Fresh-snipped parsley, for serving

Directions

In large skillet, brown Italian sausage, onion and garlic over medium heat; drain. Stir in salt.

Cook spaghetti according to package directions in boiling salted water (2 quarts water, 2 teaspoons salt); drain and rinse.

Heat oven to 350 F. Lightly butter a 9x13 baking dish; set aside.

In small bowl, combine milk and egg; stir into spaghetti. Sprinkle with Parmesan, tossing to coat.

Pour mixture into baking dish, spreading evenly.

Spoon Italian sausage over spaghetti mixture. Spoon pasta sauce evenly over top; sprinkle with cheese.

Boeuf Bourguignon

This delicious make-ahead stew is perfect for entertaining – and even better the second day! Just store it in the fridge, then reheat to a simmer over low heat.

6 servings Preparation time: 1 hour 30 minutes

Ingredients 1 tablespoon olive oil 8 ounces bacon, diced 2 ½ pounds beef chuck, cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) ½ cup cognac or brandy 1 bottle (750 milliliters) dry red wine, such as Burgundy 2 to 2 ½ cups canned beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves ½ stick (4 tablespoons) unsalted butter, at room temperature, divided 3 tablespoons flour 1 pound frozen pearl onions 1 pound mushrooms, stems discarded, caps thickly sliced Country bread, toasted or grilled 1 clove garlic, peeled and cut in half ½ cup chopped flat-leaf parsley (optional)

Directions

Heat the oven to 250 F.

Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, onions, 1 teaspoon of salt and 1 teaspoon of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. 

Add the garlic and cook for 1 more minute. 

Add the Cognac, stand back, and ignite with a match to burn off the alcohol. 

Put the meat and bacon back into the pot with any juices that have accumulated on the plate.

Add the wine plus enough beef broth to almost cover the meat. 

Add the tomato paste and thyme. 

Bring to a boil, cover the pot with a tight-fitting lid and place in the oven for about 1 1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove.

Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. 

Add the frozen onions. 

In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. 

Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste.

Rub each slice of bread on one side with garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Family Meals PEA & BACON PASTA SKILLET

Pea & Bacon Pasta Skillet

This family-friendly pasta dinner uses just four ingredients and comes together in about half an hour. Make it in four easy steps:

In a deep skillet, cook 8 ounces of rigatoni until al dente. Drain pasta and return skillet to stove.

Heat skillet to medium-high heat. Chop 6 slices of bacon and cook until crispy. Drain grease from skillet.

Add pasta back to pan, along with 2-4 tablespoons of water and 5 ounces Boursin or Alouette spreadable cheese. (We used Boursin Garlic & Fine Herb.) Stir until the cheese is melted and creamy.

Add 1 cup frozen peas and heat until peas are warmed. Serve immediately.

Precious Moments

Zemo and (little) reader

Warning: none fluff, established relationship (Kinda continue from "My Little Princessa" story)

Synopsis: you asked your bf Zemo over to help bake sugar cookies

One fall day as the cold air was crisp you were driving home from work. Once home you got out and went into your home to get ready for Zemo. You got into your comfort clothes: sweater, jeans and pink and white socks. You did your hair up unto a bum. 

You walked down to the kitchen and started getting the sugar cookie materials out. While you played music in the background. You danced around while getting the martials till you heard the doorbell ring. You walked over and opened the door to see Zemo, a stern look on his face. "Baby girl, what did daddy say about opening the door?" "Not to open till after you peak through the door?" "That is right my little one." He sighs as he walks into the house. “Sorry Zemo…. He sighs and kiss your lips “it's ok little one just worried about my girl." You take his hand and lead him to the kitchen. He smiles and looks at the counter where all the materials are. “You got ready for our cooking date little one?” You grinned and nodded your head. “I did Zemo! I was so excited I wanted to get everything ready!” He grins and kisses your lips. “Thank you little one! Now let's get cooking!” you laughed. You brought him over to the kitchen more and went to grab an apron. You handed him his long black apron which he gladly put on. You grabbed your pink apron and walked over to the counter. To ooked at the ingredients. You got to work. Zemo would help you put the ingredients into the bowl while you sang to the music. You would swing your hips while you mixed the bowl. You noticed that your mind space was turning a little again. You tried to push it back while cooking with your Zemo. 

When you got to rolling out the dough you asked Zemo. “Do you know how to cook Zemo?” As he finds the rolling he thinks about your question. “Yes little one I maybe a baron but my mom taught me how to cook. Also, know my way around the kitchen.” You stopped what you were doing in shock. “You know how to cook?” “Yes little one I do. Why is that so hard to believe?” “Because being a baron I bet your not allowed in the kitchen or normal barren would be told that.” he laughs “yes my dad would say that to me but my mom ignored that and would teach me.

Whenever she would have a moment.” It was at that moment you fell for him more “can you cook for me sometime love?” “Of course I will!” He leans over and kiss your lips leans back and looks at you “what's wrong little one?” “Dada.. I mean Zemo im feeling im going into my little side.” He smiled “don't hold back let go ok? I got you” at that you turned into your little space “dada?” “Yes little one?” “Are we still making cookies? Can I help?” “Yes you may but I have to do the rolling. Can you help me cut them into shapes ok?” You nod your head “ok dada."  He smiled “thank you my princessa” as he goes back to work on rolling out the dough. After a while it was time for you to help Zemo cut the dough into shapes. He got a step stool for you which you stepped up on.  You looked to see the shapes are fall themed. You grabbed a leave and placed them on the dough and continued the process with: scarecrow, pumpkin, black cat, and witch. Once you took the shapes out of the dough and put them on the pan. Zemo would put the pan into the oven as you continued cutting shapes. 

After a while you got all the shapes done and Zemo put them on a cooling rack. You helped him make the frosting. You smirked and giggled while mixing the white frosting.  You looked over to Zemo sweetly “dada I want to show you something?” “Yes princessa?” he bends down and you put a small amount of white frosting on Zemos nose. You laughed, he laughed then started to tickle you. “You think that's funny?” “Yes dada! I do!” He kisses your checks while tickling you. “That was funny little one you got me.” He reached over and put orange frosting on your nose as you laughed.

He lifted you up and blew raspberries on your stomach you squealed. He set you back down and got back to work. After you frosted all the cookies Zemo was going to clean the dishes. He asked “my princessa can you go pick out a good Halloween movie for us.” “Sure dada!” you took off your apron and walked over to the living room. You flipped through the tv till you found Charlie Brown Halloween. You got it set up as Zemo walked over and sat down next to you with a plate of cookies. You grinded and snuggled into Zemos chest while grabbing a cookie while pressing play. You always enjoy the quiet times with your dada.  

@superdcchick