Some days, we just don’t want to leave the comforts of home. Now you can make home even more comfy with these 5 comfort food hacks perfect for staying in and living large.
Chicken (Nuggets) and Waffles
Almost instant chicken and waffles. And go ahead and put an egg on it, because everything’s better with an egg on it. Recipe inspired by Sarcastic Cooking.
- Cook nuggets in your toaster oven. Meanwhile warm up waffles.
- If you’re in the mood, fry up a couple of eggs.
- Serve nuggets over a waffle, or make a waffle nugget sammie. Top with an egg or drizzle with syrup, because you can.
Grilled (Mac and) Cheese
Comfort food, meet comfort food. Whoa. Recipe adapted from Kirbie Cravings
1. Make mac and cheese. Spread 1/2 tbsp butter on each slice of bread.
2. Place a slice of cheese on each of the un-buttered sides of bread. Spread half the mac and cheese on one piece of the bread and the other half on another piece of bread. Place remaining slices of bread on top, to form two sandwiches.
3. Heat a skillet to medium. Fry sandwiches on both sides until golden, about 2 minutes each side.
Roast Potato Nachos
This is less a recipe, and more a way to pat yourself on the back after you top leftover roast potatoes with fixins’ and pronounce it ‘nachos.’
- 2-3 leftover roast or baked potatoes
- Handful Mexican shredded cheese
- 2 tbsp sour cream, guacamole and sliced spring onions, to serve
- Heat oven to 425F. Slice potatoes into 1/8 inch slices. Lay out on a baking sheet and bake for 5 minutes.
- Remove from oven and sprinkle over cheese. Bake another 5-10 minutes until cheese is melted.
- Remove from oven and top with sour cream, guacamole and spring onions.
Couldn’t-Be-Easier Chicken and Dumplings
Count ’em – two ingredients – is all you need for almost-instant chicken and dumplings.
- Heat up soup in a stove until hot and bubbly.
- Separate dough into 4 biscuits; cut each into quarters. Place biscuit pieces on top of hot soup mixture. Simmer uncovered for 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are cooked through and no longer doughy.
Sometimes (ok, always), you need a chocolate cake. Hello, microwave mug cakes, where sweet treats like this chocolatey fudge s’mores cake can be yours in under 5 minutes. Serves 1, naturally. Recipe adapted from How Sweet Eats.
- 4 graham crackers
- 3 1/2 tbsp unsalted butter, melted
- 2 tbsp sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 tsp baking powder
- 1 1/2 ounces milk chocolate, chopped
- Marshmallow Fluff
- Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
- In a bowl, whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, a pinch of salt and cocoa, and stir. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. Sprinkle with graham crumbs and serve.