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Comfort Food Recipes for the Holidays

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Comfort Food Recipes

We love the holidays, but they can also be a hectic time of year with a lot of shopping and cooking. To help us with the cooking part, we received some recipes from Maria Zoitas, creator of “Maria’s Homemade” line of prepared food at Westside Market NYC, including dishes like Chicken Pot Pie, Italian Meatloaf and Macaroni & Cheese. We are also sharing some dishes from Allen Dikker, founder of Potatopia, an all-potato concept restaurant with locations in New York and New Jersey, who created a Layered Mashed Potato & Mushroom Casserole that is easy to make at home and can be served throughout the week. This recipe can be utilized to feature other leftovers - like vegetables or meat – making it perfect to create as a quick weekday meal. We hope these ideas (at least) make your menu planning a little easier.


Chicken Pot Pie:


  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 4 skinless, boneless cooked chicken breast halves, diced
  • 2 (15-ounce) cans mixed vegetables, drained
  • 1 recipe 9-inch double crust pie


1. Preheat oven to 375?F. Put soup, vegetables and chicken in bowl and toss to combine.

2. Pour mixture into pie shell, and then cover with top crust.

3. Crimp edges and make a few slits in top crust.

4. Bake for 45 minutes, or until crust is golden brown.

Layered Mashed Potato & Mushroom Casserole with Black Truffle Drizzle

Layered Mashed Potato & Mushroom Casserolewith Black Truffle Drizzle

For the Mashed Potatoes:

  • 6 small russet potatoes
  • 8 cups of water
  • 2 teaspoons of salt (1 for the water and 1 for the mashed potatoes)
  • 1/2 cup of light cream

For the Breadcrumbs:

  • ¼ piece of a large fresh baguette
  • 4 tablespoons of shredded Pecorino Romano Cheese

For the Mushroom:

  • 20 oz. of Bella mushrooms
  • 1 cup of white onion
  • ¼ cup of minced fresh garlic
  • ¼ cup of red cooking wine
  • ¼ cup of heavy or light cream
  • 2 cups of Shredded Gruyere Cheese
  • Salt and Pepper to taste
  • Black truffle oil drizzle to taste
  • Chopped up scallions or chives on top

For the Mashed Potatoes:

1. Peel all the skin from the potatoes and put each into a bowl of cold water.

2. In a different pot, add 8 cups of water and 1 teaspoon of salt and boil.

3. Start cutting the potatoes into quarters and add to the pot of boiling water.

4. Stir potatoes occasionally until entirely soft.

5. When done drain the water and mash the potatoes with either a masher or potato ricer.

6. In a small sauce pan stir ½ cup of light cream until a hint of smoke arises and pour into mashed potatoes and stir until fully combined.

7. Add 1 teaspoon of salt and continue to stir.

8. Set aside in the refrigerator.

For the Breadcrumbs:

1. Cut up the French Baguette and process through a food processor.

2. While the bread is being processed, add 4 table spoons of shredded Pecorino Romano Cheese, until thinly chopped.

3. Set aside for later.

For the Mushroom:

1. Mince the mushrooms, fresh garlic, and white onion.

2. In a frying pan, drizzle with your preference of oil and add the onion, then garlic and sprinkle a pinch of salt and stir. Let the mixture brown, about 5 minutes.

3. Add the chopped mushrooms and keep stirring about 5 minutes.

4. Add the red cooking wine and cook until the mushroom is reduced and taste looking for no remaining acidic flavor.

5. Add the cream, keep stirring until small bubbles form, about 3 minutes.

6. Add the cheese and stir until when you pull out your spoon, the cheese pulls a bit.

7. Season with pepper to taste

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For the Casserole:

1. Preheat oven to 400 degrees

2. In a 12” oval baking dish add an even layer of mashed potatoes along the bottom.

3. Next spread the mushroom base as the next layer.

4. Continue layering until both are used.

5. Spread a thin even layer of the mixed fresh bread crumbs on top.

6. Put casserole into oven and bake for 7 minutes.

7. Then turn oven onto broil setting and watch for a quick browning, being careful not to burn it.

8. Remove from oven, drizzle generously with black truffle oil and sprinkle top with fresh scallions or chives.

Options: Add bacon at the end during the broil process.

Italian Meatloaf hi-res

Italian Meatloaf(4 servings)


  • 1 tablespoon olive oil
  • 1 egg
  • ¼ cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 pound ground chuck
  • ¾ cup plain bread crumbs
  • 2 tablespoon grated Parmigiano-Reggiano
  • ¼ cup chopped Italian parsley
  • ¼ cup chopped basil
  • 1 small can tomato sauce


1. Preheat oven to 350?F.

2. Heat the olive oil in a skillet.

3. Add the onion and garlic, and sauté until lightly browned.

4. Using your hands, mix together ground meat, bread crumbs, parmesan, egg, parsley and basil, and then mix in the cooked onion and garlic.

5. Shape mixture in a loaf and place in shallow pan.

6. Pour tomato sauce over loaf.

7. Bake 45 minutes to 1 hour.

8. Let sit for ten minutes before slicing.

Mac and Cheese

Macaroni & Cheese (6-8 servings)


  • 1 16-ounce package elbow macaroni
  • ½ cup shredded Muenster
  • 1 cup shredded sharp Cheddar
  • ½ cup shredded Monterey Jack
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 ½ cups half-and-half
  • 8 ounces cubed processed cheese food
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper


1. Preheat oven to 350?F.
Bring large pot of salted water to a boil.

2. Add macaroni and cook for 6 to 8 minutes.

3. Drain the pasta in colander and return to cooking pot.

4. Combine Muenster, Cheddars, and Monterey Jack in a large bowl.

5. Stir 7 tablespoons melted butter into macaroni.

6. Add half-and-half, 1½ cups mixed cheeses, processed cheese food, and eggs to macaroni; mix together and season with salt and pepper.

7. Transfer to a shallow baking dish.

8. Sprinkle remaining cheese mixture on top.

9. Bake for 35 minutes, or until hot and bubbling around the edges.

10. Let sit for 10 minutes before serving.

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