Sweet and Spicy Chili Recipe
Prep. 5 min Cook Time: 45 min
- 1 lb ground beef
- 1 lb ground turkey
- 5 cloves chopped garlic
- 1 diced jalapeno pepper
- 2 tsp jalapeno juice
- 1-2 cans kidney beans (we don’t really like beans so I only use 1 can)
- 2 cans Italian Tomatoes
- 1 can tomato sauce
- 3 tbsp chili powder
- 1 tbsp cumin
- Kosher salt and pepper
- 2 tbsp brown sugar or honey
- 1 tsp tabasco
- Optional toppings: Cheese, sour cream, green onion, corn bread crumble.
- Saute onions and garlic in a pan with olive oil. Add ground beef and turkey. Cook until browned.
- Add Italian tomatoes, tomato sauce, jalapenos, kidney beans, chili powder, cumin, brown sugar/honey, and tabasco. Let all ingredients simmer for about 30-40 minutes.
- Serve with cheddar cheese, sour cream, and corn bread crumble!!! Delicious!!!!
“Stockpile” Cheesy Chicken Penne
- 6 tablespoons butter
- kosher salt and black pepper
- 1 box penne pasta
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk (I cheat and use coconut milk, b/c it thickens well with less fat, plus I can get it for free often)
- 10 ounces white or mini portabella mushrooms, trimmed and thinly sliced
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces) or a mixed shredded cheese mix is fine
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
- In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute (to make a rue). While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining Parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
- Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.
- 1 package Italian sausage, cut into bite-sized pieces (remove casings)
- 1 large onions, diced
- 5 garlic cloves, minced
- 1 Tbsp fresh or dried oregano
- 1 (6 oz) can tomato paste (optional, I don’t use tomato paste)
- 2 (15 oz) cans petite diced tomatoes
- 2 bay leaves
- 6 cups chicken broth
- Salt and pepper, to taste
- 2 cups rotini pasta
- 1 cup container Ricotta cheese, for topping (optional)
- 2 cups shredded mozzarella cheese, for topping (optional)
- In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bat leaves, and broth.
- Cook on low for 8-9 hours.
- During the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
- Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella.
- Place under broiler for 3-5 minutes or until cheese is hot and melted.
Pineapple Chicken Burritos
- 3 cups shredded or chopped chicken breasts
- 1/2 finely chopped fresh pineapple
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cups medium salsa
- 2-3 cups cooked rice
- 10-12 burrito sized flour tortillas
- 2 cups shredded cheddar/monterry jack blend
- 1 can green chili sauce (optional)
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
- Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
- Mix in the cooked rice.
- Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
- Place the 5-6 burritos in a 9×13 pan.
- Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. Eat and Enjoy
- With the remaining ingredients…assemble into a disposable aluminum baking pan to freeze for another meal!
Country Style BBQ Pork
3-5 pounds Pork Shoulder Country Ribs
1 bottle of your favorite BBQ sauce
4 cloves garlic, whole
Salt and pepper
- Pre-heat oven to 350 degrees F.
- Place pork in a large pot of water with 3 cloves of garlic and boil for approximately 45 minutes.
- Drain water and place pork in a baking dish and slather generously with BBQ sauce. Cover with foil and bake for 45 minutes.
Prep. Time: 10 minutes Cook Time: 45 minutes Difficulty: Easy