Comfort Food Recipes for Chilly Weather

image via the cookie rookie

Winter is here, which means all we want to do is eat warm and cozy comfort foods! What are some great chilly weather recipes? Check some of our favorites out below.

Oven-Braised Country-Style Pork Ribs with Apple Cider

(image via the spruce eats/dana rattray)

Nothing beats a home-cooked meal that warms the house and smells delicious. These country-style pork ribs from The Spruce Eats definitely fall into that category. You don’t even need a knife to cut the meat; it’s that tender and juicy.

Ingredients:

• 3½-4 pounds bone-in country-style pork ribs
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp extra-virgin olive oil, divided
• 1 large onion, coarsely chopped
• 1 large carrot, diced
• 2 stalks celery, chopped
• 3-4 cloves garlic, minced
• ¾ cup apple cider
• ¼ cup cider vinegar
• 1 cup chicken broth
• 2 Tbsp tomato paste
• 2 bay leaves
• ½ tsp dried thyme

Instructions:

1. Preheat the oven to 300° F.
2. Sprinkle kosher salt and freshly ground pepper over the pork ribs, to taste.
3. Heat 2 Tbsp of olive oil in a Dutch oven over medium heat. (A deep, stove safe pan works too)! Add ribs and sear on all sides. Remove from pan and set aside on a plate.
4. Add 1 Tbsp of olive oil to the pan with onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and lightly browned. Add minced garlic and continue cooking for 1-2 minutes.
5. Add ribs back to the pan or Dutch oven. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste. Blend well. Add bay leaves and thyme; pour mixture over the ribs. Cover Dutch oven or pan and bake for 3 hours.
6. Skim the fat from the juices and remove bay leaves. Add salt and pepper, to taste if needed.

Chicken Parmesan Pasta

(image via the cookie rookie)

If you love pasta, you’ve come to the right place. This one-pan chicken Parmesan pasta recipe from The Cookie Rookie is heavenly, and it’ll linger on your taste buds for the perfect amount of time.

Ingredients:

• 3 boneless, skinless chicken breasts, cut into cubes
• 2 Tbsp Italian dressing
• Kosher salt
• Freshly ground black pepper
• 16 oz dry rigatoni
• 24 oz marinara sauce
• ½ cup freshly grated Parmesan cheese
• ½ cup freshly shredded mozzarella cheese
• Chopped fresh basil (optional)

Instructions:

1. Heat chicken and Italian dressing in a cast-iron skillet over medium-high heat. Season with salt and pepper to taste.
2. Cook chicken until browned and just cooked through, about 5 minutes.
3. Add pasta and marinara sauce. Fill the empty marinara jar with water and add to the skillet. Lightly stir to combine.
4. Bring mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the pasta is tender.
5. Cover dish with grated Parmesan and shredded mozzarella. Do not stir. Continue to cook 2-3 minutes so that the cheese is fully melted.
6. Top with chopped basil and serve.

Over-the-Rainbow Minestrone Soup

(image via taste of home)

We love good, hearty soup, especially when the weather is cold and crisp. This minestrone recipe from Taste of Home is packed with veggies with the necessary vitamins and minerals to help you stay healthy during cold and flu season. Plus, it’s delicious.

Ingredients:

• 4 large stems Swiss chard fresh baby spinach (about ½ pound)
• 2 Tbsp olive oil
• 1 medium red onion, finely chopped
• 6 cups vegetable broth
• 2 cans (14½ oz each) fire-roasted diced tomatoes, undrained
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1 medium yellow summer squash, cut into ¼-inch slices
• 1 medium sweet red or yellow pepper, finely chopped
• 1 medium carrot, finely chopped
• 2 garlic cloves, minced
• 1½ cups uncooked spiral pasta
• ¼ cup pesto

Instructions:

1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for later. In a large skillet, heat oil over medium heat. Add onion and chard stems and continuously stir until tender, 3-5 minutes. Transfer mixture to a 6-quart slow cooker.
2. Stir in broth, tomatoes, kidney beans, garbanzo beans, squash, pepper, carrot, and garlic. Cook covered on low until veggies are tender, 6-8 hours.
3. Stir in pasta and reserved chard leaves. Cook covered on low until tender, 20-25 minutes.
4. Stir in pesto. Top with Parmesan cheese, red pepper flakes, and fresh basil if desired.

Taco Casserole

(image via the pioneer woman)

Taco Tuesday is calling your name, which means it’s time to add this taco casserole recipe from The Pioneer Women to the list of recipes you’ll try this season.

Ingredients:

• 1 Tbsp vegetable oil
• 2 red or yellow bell peppers, stemmed, seeded, and thinly sliced
• 1 yellow onion, thinly sliced
• 1 poblano pepper, stemmed, seeded, and chopped
• 3 garlic cloves, chopped
• 1½ pounds lean ground beef
• 1 oz packet taco seasoning
• 10 oz can mild diced tomatoes and green chiles, drained
• 15 oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1½ tsp kosher salt
• Nonstick cooking spray
• 13 oz bag round tortilla chips
• 8 oz shredded Mexican-style cheese blend

Additional Ingredients for Serving:

• Shredded lettuce
• Pico de gallo
• Avocado
• Cilantro
• Sour cream
• Black olives
• Hot sauce

Instructions:

1. Preheat oven to 375° F.
2. In a large Dutch oven, heat oil over medium heat. Add bell pepper, onion, poblano, and garlic. Cook, stirring occasionally, until vegetables are soft, 10-12 minutes.
3. Add ground beef and taco seasoning. Cook, stirring often, breaking beef into small crumbles, 6-8 minutes.
4. Add tomatoes, green chiles, black beans, corn, and salt. Cook, stirring occasionally, until well combined, about 2 minutes. Remove from heat.
5. Lightly grease a 13-by-9-inch baking dish with cooking spray. Arrange tortilla chips in a slightly overlapping single layer at the bottom of the baking dish. Top with half of ground beef mixture and sprinkle half of cheese on top. Repeat with layers of beef and cheese.
6. Bake casserole until the cheese is melted and beginning to brown, 16-20 minutes. Let cool for 10 minutes before topping and serving.

Chef John’s Shepherd’s Pie

(image via all recipes)

A good shepherd’s pie hits home in the best way possible. We love this one, courtesy of Chef John from All Recipes!

Ingredients:

• 1¼ pounds Yukon Gold potatoes, peeled and cubed
• 3 cloves garlic, halved
• 1 pound lean ground beef
• 2 Tbsp flour
• ¾ cup beef broth
• 3 Tbsp ketchup
• 4 cups frozen mixed veggies
• ½ tsp black pepper
• ½ cup shredded cheddar cheese, divided
• ¾ cup light sour cream
• 1 tsp salt

Instructions:

1. Place potatoes and garlic in a large pot with enough water to cover. Bring it to a boil over high heat; reduce heat to medium-low and cover until tender, about 20 minutes.
2. Preheat oven to 375° F.
3. Brown beef over medium heat in a skillet. Stir in flour.
4. Add beef broth, ketchup, and veggies. Stir to combine, until thick, about 5 minutes.
5. Transfer beef mixture to oven-proof casserole dish.
6. Drain potatoes and smash them a little. Add ¼ cup of grated cheese and sour cream. Mash until smooth.
7. Spoon potatoes onto the middle of the meat mixture and spread with a fork to form the top layer. Sprinkle remaining grated cheese over potatoes.
8. Bake 20-25 minutes or until the cheese is melted and golden brown.

What are some of your favorite chilly weather recipes? Share them with us in the comments below!