Chili and Cornbread

Chili and Cornbread















Chili
1.5 lb ground beef (or ground turkey)
2 tablespoons olive oil
1 medium onion diced
1 green pepper diced (also could use red pepper)
2 stalks celery diced
1 large carrot diced
1 small can green chilies
1 can pinto beans (or your favorite bean)
1 can diced tomatoes
1 small can tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper (if you like it spicier add more)
1 teaspoon salt (or more to taste
2 teaspoons pepper

I prefer to brown meat in separate pan and drain off fat. Sauté onions in olive oil, when they turn translucent add peppers, celery, carrots. When vegetables are softened add chilies, beans, tomatoes and tomato sauce. When it comes to a simmer add cooked beef, chili powder, cumin, paprika, cayenne pepper, salt and pepper. Let it simmer for 20 minutes while you make the cornbread.


Cornbread
1 cup all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking powder
1 cup milk
1/3 cup vegetable oil
1 large egg, slightly beaten
2 cups grated cheese

Preheat oven to 400 degrees F.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined. Stir in one cup of cheese

Choose the deepest pan you own. A 13 x 9 glass pan works great. Fill the pan half way up with the hot chili. Scatter the cup of cheese over the chili. Then pour batter over the cheese evenly. (You might not use all the batter…if not just bake the left over in a small greased pan and use for a later dinner.) Spread the batter evenly and bake until golden brown. Serve with sour cream and cilantro.

****Make more chili than your family can eat…make a second chili and cornbread casserole in a disposable aluminum dish and freeze it! YUMMY!

Baked Turkey Sandwich's

Baked Turkey Sandwich's

1 batch French bread dough
(Find recipe under BREAD or I just order dough in the morning from the bakery)

Suggested fillings:
Turkey Breast, deli or fresh cut
Provolone cheese
Roasted red bell peppers (can be store bought)
Red onion
Pesto sauce (find recipe under "pesto", or store bought)
Egg wash, (1 egg beaten with 1 tablespoon water)

Roll French bread dough out into an oval or rectangle 16 inches long and 13 inches in width. Layer filling ingredients in the middle the oval. It works best to place turkey as bottom layer, it does not make the bread soggy, and cheese top layer. Pull sides of oval up and make a crimped seam down the middle, and crimp the top and bottom. Egg wash the top and bake at 375˚ until golden brown. Cut and serve with a salad or veggies!

Left Over Options: Toast and serve with soup the next day!

Pesto Sauce

Pesto Sauce

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Put all ingredients in a blender or food processor and process until smooth.

Serve with crackers, over pasta or on Sandwhiches

Chinese Beef Noodles

This is one of Brent & I's favorite meals!

Chinese Beef Noodles

1 green pepper
1 small onion
2 small carrots
2 small beef steaks (I prefer sirloin)
1 tablespoon olive oil
¼ cup Asian Salad Dressing Light House brand is very good)
1 package Asian noodles (dried linguine will work too)
2 tablespoons sesame seeds ( or chopped peanuts)

Prep: Place beef steaks in freezer for 10 minutes to make slicing easier. Chop pepper, onions, and carrots all in bite size pieces for stir fry. Boil water and cook noodles. After steak has set cool, slice very thin slices, cutting against the grain.

Stir fry the meet on HIGH heat with oil and allow to brown. Remove and allow to rest while you stir fry the vegetables in the same pan. Add the beef back when vegetables are tender. Add cooked noodles directly into pan. Mix all ingredients together and coat with salad dressing. Serve in bowls and dress with sesame seeds!

Left over option:
Next day simmer left overs in beef broth for a yummy warm soup!