Satisfy Your Cravings: Trending Comfort Food To Try 2023 - Ini Adalah Bellarina Natasya | Bella Jamal Satisfy Your Cravings: Trending Comfort Food To Try 2023


Satisfy Your Cravings: Trending Comfort Food To Try 2023

Welcome to a world of tasty adventures! This year, we've got some super popular UK and US recipes to try. They're easy, they're delicious, and they're perfect for sharing with friends and family. Let's dive in!

Satisfy Your Cravings: Trending Comfort Food To Try 2023

Comfort and Flavor: Chicken & Chorizo Jambalaya

The Dish
This Chicken & Chorizo Jambalaya is a top pick among chicken recipes in the UK, offering a vibrant blend of spicy chorizo and tender chicken. The beauty of this dish lies in its simplicity and depth of flavour. It's a one-pot wonder, combining sweet peppers and tomatoes, giving you a hearty and comforting meal.

Chicken & Chorizo Jambalaya

Cooking Tips
  • Ingredient Selection: Choose high-quality chorizo for that perfect smoky flavour.
  • Rice Matters: Long-grain rice works best, absorbing all the delicious juices without becoming mushy.
  • Vegetable Variations: Add vegetables like zucchini or okra for an extra nutrition boost.
  • Short on time: Use a ready-made soffritto mix in place of the onion and celery. Often found in the freezer cabinet they are handy to have.
  • How to serve chicken and chorizo jambalaya: Serve with steamed spinach or a crisp green salad.

  • 100g chorizo, sliced
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 green pepper, chopped
  • 2 chicken breasts, diced
  • 1 garlic clove, crushed
  • 1 tbsp Cajun seasoning
  • 300g long-grain rice
  • 400ml chicken stock
  • 400g can chopped tomatoes

  1. Dry fry the chorizo in a large pan with a lid until it releases its oils. Tip in the onion and celery, and cook over a moderate heat stirring occasionally, until the onion is softened. Add the green pepper and chicken, and cook until the chicken is evenly browned.
  2. Stir in the garlic and cook for 2 minutes before adding the Cajun seasoning, rice, and some salt. Stir well to ensure the rice is coated in the spice and oil. Stir the stock into the rice mixture along with the tomatoes. Simmer gently, covered, for 20-25 mins, stirring once or twice until the rice is cooked.

Fun Fact
Did you know Jambalaya originated in Louisiana, USA, and has Spanish and French influence? It's a melting pot of cultures, just like the dish itself!

A Vegan Delight: Sweet Potato & Peanut Curry

The Dish
Regarding vegan recipes, Sweet Potato & Peanut Curry stands out as a plant-based masterpiece. It's healthy and incredibly flavorful and packed with nutrient-rich sweet potatoes and a creamy peanut sauce.

Sweet Potato & Peanut Curry

Cooking Tips
  • Sweet Potatoes: Choose firm and free of bruises for the best texture. You can substitute equal amounts of butternut squash for the sweet potato in this soup if desired!
  • Peanut Butter: Opt for natural peanut butter with no added sugar to keep it healthy.
  • Spice It Up: Adjust the spice level with more or less chilli, depending on your preference.

  • 4-quart pot with lid
  • food processor or blender

  • 2 large sweet potatoes, ((10-12 ounces/284-340 g) each, or equal amount butternut squash)
  • 1 tablespoon canola oil
  • 1 small yellow onion (diced)
  • 1 large clove garlic (minced)
  • 3 cups canned diced tomatoes
  • ½ teaspoon salt
  • 3 teaspoons curry powder
  • 2 cups vegetable stock/broth
  • ½ cup smooth natural peanut butter
  • Freshly ground pepper to taste
  • Garnish
  • chopped fresh cilantro leaves
  • chopped peanuts

  1. Scrub the potatoes well and prick them in 5 to 6 places with a fork. Microwave on high until just cooked through, about 7 to 10 minutes. Set aside to cool, then peel and chop into bite-size pieces.
  2. Meanwhile, heat the oil in the large saucepan over medium-high heat. Add the onion and sauté until it begins to brown, about 2 to 4 minutes. Add the garlic and stir for 1 minute. Stir in the diced tomatoes, curry powder, and salt. Adjust the heat so it boils gently for about 10 minutes.
  3. Add half of the sweet potatoes to the pot and stir. Place the rest of the sweet potatoes with the broth and peanut butter in a blender and puree until completely smooth. Add the puree to the pot and stir well to combine. Season with pepper to taste and cook until hot. Ladle the curry into bowls, and top with cilantro leaves and chopped peanuts to taste, and enjoy.

Health Highlight
This curry is under 400 calories per serving, making it a guilt-free indulgence that doesn't compromise on taste.

Classic with a Twist: Skillet-Roasted Lemon Chicken

The Dish
Skillet-Roasted Lemon Chicken, a staple in dinner recipes and a creation of US chef Ina Garten is celebrated for its simplicity and flavour. The chicken is perfectly seasoned and roasted to achieve a juicy interior and crispy skin.

Skillet-Roasted Lemon Chicken

Cooking Tips
  • Lemon Love: Use fresh lemons for a zesty, vibrant flavour.
  • Skillet Magic: A cast-iron skillet is ideal for even cooking and creating that perfect sear.
  • Herb Infusion: Add herbs like rosemary or thyme for an aromatic touch.

  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon whole fennel seeds
  • Salt, to taste
  • freshly ground black pepper, to taste
  • ⅓ cup good olive oil
  • 1 lemon, halved and sliced ¼ inch thick
  • 1 yellow onion, halved and sliced ¼ inch thick
  • 2 large garlic cloves, thinly sliced
  • 1 (4-pound) chicken, backbone removed and butterflied
  • ½ cup dry white wine, such as Pinot Grigio
  • juice of 1 lemon

  1. Preheat the oven to 450 F.
  2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground.
  3. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  4. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion, and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  5. Roast the chicken for 30 minutes.
  6. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 F.
  7. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.
  8. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Special Occasion Serving
This dish is for family dinners and shines at special gatherings. It's easy yet elegant – a sure crowd-pleaser!

The Ultimate Comfort: Chicken Pot Pie

The Dish
The Chicken Pot Pie is a classic example of comfort food, loved in the US for its homey warmth. It features a flaky crust and a creamy, savoury filling with chicken and vegetables.

Chicken Pot Pie

Cooking Tips
  • Crust Secrets: Brush the top with a beaten egg before baking for a golden, flaky crust.
  • Filling Variations: Add mushrooms or peas for extra flavour and nutrition.
  • Make Ahead: This dish can be prepared in advance and frozen, making it a convenient option for busy days.


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on the box

  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

  1. Heat oven to 425°F. Prepare pie crusts as directed on the box for Two-Crust Pie using a 9-inch glass pie pan.
  2. In a 2-quart saucepan, melt butter over medium heat. Add onion; cook for 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in the top crust.
  4. Bake for 30 to 40 minutes or until the crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Comfort Food Fact
Chicken Pot Pie is a traditional dish that brings warmth and comfort, often associated with home cooking and family gatherings.

For the Sweet Tooth: Meyer Lemon Cheesecake with Biscoff Crust

The Dish
Among dessert recipes, the Meyer Lemon Cheesecake with Biscoff Crust stands out for its delightful fusion of tangy Meyer lemons and the sweet, spicy crunch of Biscoff cookies. It's a refreshing and indulgent dessert.

Meyer Lemon Cheesecake with Biscoff Crust

Cooking Tips
  • Meyer Lemons are sweeter than regular lemons, making them perfect for desserts.
  • Biscoff Crust: The crust is critical! Make sure it's evenly pressed for the perfect bite.
  • Chill Time: Allow enough chilling time for the cheesecake to set correctly.

  • 8.5-inch to 9.5-inch springform pan, parchment-lined baking sheet, electric mixer

Ingredients for Biscoff Crust
  • Cooking spray
  • 16 Biscoff cookies
  • 1/3 cup sugar
  • 1/8 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted and cooled

Ingredients for Filling & Topping
  • 3 (8-ounce) packages of cream cheese (low-fat is okay, no-fat is not), softened
  • 4 large eggs
  • 1 cup plus 1 tablespoon sugar, separate
  • 2 Meyer lemons, zested and juiced
  • 1 teaspoon vanilla extract or vanilla paste
  • 1/2 teaspoon lemon extract
  • 1 (16-ounce) carton sour cream (low-fat is okay, no-fat is not)


Biscoff Crust:
  1. Heat oven to 350 degrees Fahrenheit.
  2. Grease the bottom and sides of the springform pan. Optional: Add a parchment circle to the bottom of the pan.
  3. In a food processor, blitz the cookies until finely ground. Add sugar and salt and process until combined. Slowly pour in the butter and process again until the mixture comes together. The texture will be like wet sand.
  4. Press the cookie mixture into the bottom and up the sides of the prepared pan.
  5. Bake for 10 minutes at 350 degrees. Remove from oven and let cool to room temperature. (This can be done up to a day ahead. If you’re in a hurry, you can cool the crust in the fridge while you make the filling).

Filling & Assembly:
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Using an electric mixer on medium-high speed, in a large bowl beat the cream cheese until fluffy. Add eggs one at a time, mixing well after each addition.
  3. Add 1 cup sugar and mix well, scraping down the sides of the bowl as needed.
  4. Add lemon juice and zest, vanilla, and lemon extracts. Continue mixing until the mixture is smooth. You’ll need to scrape down the bowl several times. A few lumps in the batter are ok.
  5. Pour filling into the prepared, cooled crumb crust. Place the pan on a baking sheet lined with parchment.
  6. Bake at 350 degrees for 55 to 65 minutes. The cake is done when the top is lightly browned and the center no longer jiggles when you gently wiggle the baking sheet. A toothpick or bamboo skewer inserted in the center of the cake should come out clean. (Remember ~ the cake gets another 10 minutes in the oven for the sour cream topping.) Remove the cake from the oven but do not turn the oven off.
  7. In a medium bowl, whisk sour cream and the remaining 1 tablespoon of sugar. Spoon the sour cream mixture onto the cheesecake and make pretty swirls. Return the cake to the oven and bake for 10 to 15 minutes, until the cream is lightly browned on top.
  8. Remove from oven and let cool to room temperature. Run a knife around the edge of the cheesecake to separate it from the edge of the pan, if needed. Gently release the springform pan. You can present the cheesecake on the base of the pan. Serve at room temperature or refrigerate overnight. Store the cheesecake well-wrapped in the refrigerator for three to four days. Freeze cheesecake for up to 2 months.

Whether you're in the mood for a hearty dinner or a sweet treat, these popular UK and US recipes offer something for everyone and much more, all waiting for you to explore and enjoy. For more mouth-watering recipes and culinary tips, visit, where every dish tells a story and every flavour creates a memory.

Chicken Recipes, Dinner Recipes, Comfort Food, Dessert Recipes, Chicken and chorizo Jambalaya, Sweet Potato and peanut Curry, Skillet-Roasted Lemon Chicken, Chicken Pot Pie, Meyer Lemon Cheesecake with Biscoff Crust,

Bella Jamal

Hi! Bella Jamal is a part-time blog writer of Ini Adalah Bellarina Natasya. A long time ago graduated from the National University of Malaysia with a degree in Bachelor of Chemistry, now working as a Social Media Professional for Telco company. For any opportunities, can contact me at

Previous Post Next Post