Award Winning Chili

Ingredients

•   1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) cans Mexican-style tomatoes ( like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika ( smoked if you can find it)
• 1 (14 ounce) cans kidney beans, drained and rinsed
• 1 (14 ounce) cans black beans, drained and rinsed
• 1 cup water

Toppings

• sour cream
• cheddar cheese
• green onion

Directions

1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours.
4. Serve with toppings.

Downunder Cheese Puffs

Ingredients

• 1 egg
• 1/2 cup milk
• 1 cup flour, sifted
• 2 teaspoons baking powder
• 1 pinch salt
• 2 cups cheese, grated
• add garlic

Directions

1. Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.
2. Put large teaspoonfuls on a cold greased tray.
3. Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

Copycat Olive Garden Minestrone Soup

Ingredients

• 3 tablespoons olive oil
• 1 cup minced white onion ( about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery ( about 1/2 stalk)
• 4 teaspoons minced garlic ( about 4 cloves)
• 4 cups vegetable broth ( Swanson is good *note ( Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
• 1 (14 ounce) cans diced tomatoes
• 1/2 cup carrot ( julienned or shredded)
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh Baby Spinach
• 1/2 cup small shell pasta

Directions

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Japanese Mum's Chicken

Ingredients

• 8 chicken drumsticks, skin on ( the skin is important for flavour, and is so tasty to eat!)
• 1 cup water
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 2 1/2 tablespoons sugar
• 1 garlic clove, peeled and bruised
• 1 small hot chili pepper, slit open, seeds removed

Directions

1. Place all the ingredients in a saucepan over a high heat.
2. Bring to the boil, then reduce to a simmer for about 20 minutes.
3. Remove any scum that rises to the surface.
4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

Mexican Noodle Bake (Meatless)

Ingredients

• 2 tablespoons oil
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 cup celery, sliced
• 1 (1 1/4 ounce) packages taco seasoning
• 1 (15 ounce) cans black beans, drained & rinsed
• 1 (15 ounce) cans red kidney beans, undrained
• 1 (16 ounce) cans tomato sauce
• 1 (16 ounce) cans diced tomatoes
• 2 cups elbow macaroni, dry
• 1 cup cheddar cheese, grated

Directions

1. Cook macaroni according to package directions, drain and rinse in cold water, set aside.
2. In a large skillet, saute onion, pepper and celery in oil until softened.
3. Stir in taco seasoning, beans, tomatoes and tomato sauce.
4. Simmer for 10 minutes.
5. Remove from heat and stir in cooked noodles.
6. Spread mixture in a 9 x 13 pan. (or, put in gallon ziploc bag and freeze--write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
7. Bake, uncovered at 375 for 45 minutes.
8. Sprinkle cheese on top and bake five more minutes or until cheese is melted.

Broccomole

Ingredients

• 1 1/2 cups broccoli stems, well cooked
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon cumin
• 1/8 teaspoon garlic powder
• 1/2 large tomatoes, seeded & diced
• 1 scallion, sliced ( white & green)
• 2 tablespoons green chilies, chopped

Directions

1. Place broccoli stems, lemon juice, cumin & garlic powder in a blender or food processor & puree until smooth, then transfer to a bowl.
2. Add remaining ingredients & mix well.
3. Before serving, chill well for the best flavor.

Blue Cheese Cabbage Stir-Fry

Ingredients

• 1²⁄₃ lbs green cabbage
• 5 oz. butter
• 1¹⁄₃ lbs ground beef
• 1 teaspoon salt
• 1 teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 teaspoons dried thyme
• 1 tablespoon white wine vinegar
• 1 cup heavy whipping cream
• 5 oz. blue cheese
• ½ cup fresh parsley, chopped

Instructions

1. Shred the cabbage with a knife or in a food processor as finely as possible.
2. Fry the cabbage in 2-3 oz (60-90 g) of butter in a large frying or wok pan on medium high, but don’t let the cabbage turn brown. It takes a while for it to turn soft.
3. Add spices and vinegar. Stir and fry for a few more minutes. Place the cabbage in a bowl and set aside.
4. Melt the rest of the butter in the same pan. Add the meat and fry until the meat is cooked and most of the juices have evaporated.
5. Lower the heat a little and add the cheese. Stir until the cheese has melted.
6. Add the heavy cream and let simmer for a few more minutes. Add the cabbage, and stir until everything is evenly hot.
7. Salt and pepper to taste. Chop parsley and place on top before serving.

Serves 4