Cobbs - Southern Living Annual Recipes 2017

January

Recipes for soothing wintertime classicsoften with a twistmade in one pot, one pan, or one dish for easy weeknights

Chuck powdered mixes for four decadent spins on hot cocoa

WEEKNIGHT DINNERS When it comes to ways to use tortillas, add pizza crust, croutons, and breading to the list, and dinners a wrap

HEALTHY IN A HURRY No need to boil the noodles first in this hearty one-pan penne supper

COOKING WITH VIRGINIA The oft-maligned Brussels sprout becomes star of the table

SAVE ROOM Make-ahead Whiskey Caramel Sauce elevates butterscotch pie to perfection

SL COOKING SCHOOL Mostly hands-off cooking in four easy steps

The Southern Living Comfort Food Cookbook

Cold winter months make us long for warm, soul-satisfying home-cooked meals. Dig in to our collection of comfort classics, slow-cooker suppers, one-pot meals, family favorites, and sheet pan dinners from our very own Test Kitchen pros.

Comfort Classics

New sensational twists on signature Southern dishes that will feed and please a crowd

Skillet Mac and Cheese with Crispy Breadcrumbs

Active 15 Min. - Total 55 min.

Serves 6

12 oz. uncooked large elbow macaroni

cup salted butter

cup chopped yellow onion (from 1 onion)

3 Tbsp. all-purpose flour

1 Tbsp. finely chopped garlic (2 to 3 garlic cloves)

2 cups whole milk

8 oz. sharp Cheddar cheese, shredded (about 2 cups)

6 oz. processed cheese (such as Velveeta), cubed (about 1 cups)

1 cup mayonnaise (such as Dukes)

tsp. kosher salt

6 Tbsp. coarsely chopped fresh flat-leaf parsley, divided

cup whole-milk ricotta cheese

1 large egg

1 cups panko (Japanese-style breadcrumbs)

2 Tbsp. salted butter, melted

Prepare pasta according to package directions; set aside. Preheat oven to 350F.

Melt butter in a 12-inch cast-iron skillet over medium-high. Add onion, and cook, stirring, until just beginning to brown, 4 to 5 minutes. Add flour and garlic to skillet; cook, stirring, until fragrant, 1 to 2 minutes. Add milk; bring to a boil. Reduce heat to low. Gradually add Cheddar and processed cheese, whisking until melted. Remove from heat. Stir in cooked pasta, mayonnaise, salt, and cup of the parsley.

Stir together ricotta and egg in a small bowl. Gently stir ricotta mixture into pasta mixture, leaving large swirls. Bake in preheated oven 10 minutes.

Meanwhile, stir together panko, melted butter, and remaining 2 tablespoons parsley until blended. Top pasta with panko mixture, and bake until top is lightly browned, about 10 minutes.

Chicken and Herbed Cornmeal Dumplings

Active 20 Min. - Total 40 min.

Serves 6

cup salted butter, divided

2 cups sliced carrots (about 3 small carrots)

1 cup diagonally sliced celery (about 2 stalks)

1 cup chopped yellow onion (about 1 onion)

cup plus 2 Tbsp. all-purpose flour, divided

3 cups chicken broth

1 bay leaf

tsp. kosher salt, divided

3 cups coarsely shredded rotisserie chicken (from 1 chicken)

cup coarse plain yellow cornmeal

1 tsp. baking powder

tsp. baking soda

cup whole buttermilk

2 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. chopped fresh tarragon

Melt 2 tablespoons of the butter in a Dutch oven over medium-high. Add carrots, celery, and onion; cook, stirring occasionally, until onions are tender, 5 to 6 minutes. Add 2 tablespoons of the flour; cook, stirring occasionally, 1 to 2 minutes. Add broth, bay leaf, and teaspoon of the salt; bring to a boil. Cook, stirring occasionally, until thickened, 4 to 5 minutes. Stir in chicken. Remove Dutch oven from heat.

Whisk together cornmeal, baking powder, baking soda, and remaining cup flour and teaspoon salt in a medium bowl. Cut remaining 2 tablespoons butter into flour mixture with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, parsley, and tarragon, stirring just until dough is moistened.

Heat Dutch oven over medium. Drop dumpling dough by tablespoonfuls to 1 inch apart into chicken mixture. Cover and cook until dumplings are done and dry to the touch, 15 to 20 minutes. Serve immediately.

Double-Crust Chicken Pot Pies

Active 45 min. - Total 1 hour, 15 min.

Serves 6

2 (14.1-oz.) pkg. refrigerated piecrusts

cup (4 oz.) unsalted butter, divided

2 (6-oz.) boneless, skinless chicken breasts

8 oz. cremini mushrooms, quartered

1 cups diced russet potato (about 1 small)

cup chopped yellow onion (from 1 onion)

cup diced carrot (about 1 small)

1 Tbsp. chopped fresh thyme

2 tsp. finely chopped garlic (about 3 garlic cloves)

2 tsp. chopped fresh oregano

cup all-purpose flour

2 cups chicken stock, divided

1 tsp. kosher salt

1 tsp. black pepper

tsp. crushed red pepper

cup frozen green peas

cup heavy cream

1 large egg yolk

tsp. water

Preheat oven to 400F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.

Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 -inch round. Fill each ramekin with about cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 -inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400F until golden brown, 22 to 25 minutes.

Slow-Cooker Suppers

No time to cook? No need for it. Here, meals that taste like you spent hours over the stove-top.

Steak and Peppers with Rice