Cincinnati Chili

• 4 tbsp extra-virgin olive oil
• 2 sweet onions , finely chopped
• 2 lb ground beef chuck
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1 can tomato sauce
• 2 med tomatoes, diced
• 1/4 c apple cider vinegar
• 1/4 c chili powder
• 2 tbsp paprika
• 1 tbsp ground cinnamon
• 2 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1 lb spaghetti, cooked
• Pinto beans and grated cheddar cheese, for topping
• Oyster crackers, for serving

 

Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.

Avocado Hummus

• 1 can chick peas, well drained
• 2 med ripe avocados, cored and peeled
• 3 tbsp olive oil, plus more for serving
• 1 1/2 tbsp tahini
• 3 tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 1 - 2 tbsp finely chopped cilantro leaves, for topping
• Red pepper flakes, for topping 

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
 
Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.

Simple Chicken & Gravy

• 2 packets dry chicken gravy mix
• 1 can cream of chicken soup
• 2 c water
• 1 lb. boneless, skinless chicken breasts
• Garlic powder, salt & black pepper, to taste
• 1/2 c sour cream (optional)

Season chicken breasts with garlic powder, black pepper and salt.

In a slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
 
Add the seasoned chicken breasts, pressing them down to be covered by the liquid.

Cover and cook on low for about 6-8 hours.
 
Once cooked, break chicken up into chunks using a forks., then stir in the sour cream.
 
Serve over rice, potatoes or noodles and with fresh vegetables.

Spiced Fish Tacos w/ Spanish Rice & Chipotle Cream

• 2 cod fillets
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garlic powder
• 1 tbsp olive oil
• salt & pepper
• 8 tortillas
• 2 c Spanish rice, cooked
• cilantro, garnish
   
• 1 cup sour cream
• 1 tablespoon chipotle adobo sauce

Preheat oven to 400 degrees. 

Spray a baking sheet with non-stick cooking spray. In a small bowl, combine chili powder, paprika, coriander, garlic powder, and salt & pepper. Place fillets on baking sheet and cover fish with rub. Drizzle olive oil on top. Bake for about 13 minutes or until cooked through. 

In a small bowl, mix the sour cream and adobo sauce.

Remove from oven, let cool and then remove skin. Take a tortilla add 1/4 cup of Spanish rice, top with fish, chipotle cream, and cilantro. Repeat process until all tortillas have been used.

Spicy Mexican Rice

• 1 onion, chopped
• 2 tbsp vegetable oil
• 1 c long grain rice
• 1 2/3 c water
• 1 plum tomato, chopped
• 2 tsp tomato paste
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1 jalapeno
• cilantro

 

Saute onion in oil in a saucepan over medium heat. Stir in rice and cook until toasted, 3 minutes. Add  water, tomato, tomato paste and kosher salt and cumin; bring to a boil. Add jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

Stuffed Poblano Peppers

• 8 lg poblano peppers
• 4 dried ancho chiles
• 2 tbsp canola oil
• 3 c chopped onion
• 10 garlic cloves, minced
• 1 tsp kosher salt, divided
• 1 tsp black pepper
• 12 oz ground sirloin 
• 4 oz cream cheese, softened
• 1 1/2 c precooked brown rice
• 6 oz queso fresco, crumbled and divided (about 1 1/2 c)
• 1/4 c fresh lime juice
• 1 tbsp ground cumin
• 2 tsp sugar
• 28 oz canned diced tomatoes, undrained
• Cooking spray 
• 1/4 c cilantro leaves

Preheat broiler.

Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.

While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.

Reduce oven temperature to 400°.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.

Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly. Sprinkle with cilantro after cooking.










 Serve with Spicy Sweet Potato Wedges.

Spicy Sweet Potato Wedges

• 2 tbsp canola oil
• 1/2 tsp chipotle powder
• 2 1/2 lbs sweet potatoes, cut into 3/4 inch wedges
• salt and freshly ground pepper

Preheat oven to 450 degrees.

Combine the oil and chipotle powder in a small bowl.  Spread the potatoes on a baking sheet and drizzle the seasoned oil over the wedges.  Toss to coat.  Season with salt and pepper.

Roast, turning the potatoes once, until the potatoes are browned and tender, about 20 to 25 minutes.

Broccoli Pesto Pizza

• 2 c broccoli, cooked & chopped
• 1/2 c parmesan cheese, grated
• 1 c lightly packed fresh basil leaves
• Salt & freshly ground pepper
• 3 tbsp plus 2 tsp extra-virgin olive oil
• 1 tbsp cornmeal
• 3/4 lb pizza dough, at room temperature
• Cooking spray
• 3 oz soft goat cheese
• 1 lg tomato
• 1/4 tsp red pepper flakes

Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.

Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.

Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.

Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.

Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.

Doritos Taco Salad

• 1 lb ground beef
• 1 packet taco seasoning
• 1 med head of iceberg lettuce, chopped into bite sized pieces
• 1 med tomato, diced
• 4 oz sharp cheddar cheese, shredded
• 4 oz nacho cheese Doritos, broken up into bite sized pieces
• 1 c Catalina or French dressing

 

Brown the ground beef in a skillet over medium heat, breaking it up into pieces. Add the aco seasoning and stir until well coated. Set aside.
 

In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.