Weeknight Chili

1 lb. ground beef

1 medium onion, chopped

1 green pepper, chopped

3-4 cloves garlic, minced

1 (15 oz.) can kidney, black, or pinto beans, drained

1 (14.5 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 (15 oz.) can beef broth

1 Tbsp. chili powder

½ tsp. Italian seasoning

Salt and pepper, to taste

Tabasco or cayenne pepper, to taste

Shredded cheddar and/or chopped onions, for garnish

In a large stockpot, brown the ground beef.  When the beef is about halfway cooked, drain fat, if necessary and then add onion, pepper and garlic.  Cook until onion is translucent.

Add beans, tomatoes, tomato sauce, brother, chili powder and Italian seasoning.  Bring to a boil and reduce heat; simmer 30 – 40 minutes.

Season to taste.  Garnish with cheese and/or onion.

*found in Savoring the Seasons with Our Best Bites

Mix and Match Quiche

1. Make the crust

Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough (store-bought or homemade) and crimp as desired; chill 30 minutes.

Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes.

Let cool while you prepare the filling.

2. Choose your vegetables

Prepare 1/2 to 1 cup total (choose up to 3). Transfer to a large bowl.

Asparagus, roasted and chopped

Broccoli, chopped and roasted or steamed

Kale, chopped and sautéed (or frozen chopped spinach, thawed and drained)

Jarred roasted peppers or cherry peppers, roughly chopped

Frozen peas, thawed

Mushrooms, sliced and sautéed

Potatoes, shredded and sautéed

Cherry or grape tomatoes, halved

Radicchio, chopped and sautéed

Olives, pitted and sliced (use up to 1/4 cup)

Onions or shallots, sliced and sautéed

Scallions, chopped

3. Add meat

Prepare up to 1/2 cup total (choose 1 or 2). Add to the bowl with the vegetables.

Bacon, cooked and crumbled

Sausage, cooked and crumbled

Ham or salami, chopped

Corned beef or pastrami, chopped

Rotisserie chicken, shredded

Crabmeat, picked over

4. Add cheese

Shred or crumble 3/4 to 1 cup total (choose 1 or 2). Add to the bowl with the vegetable mixture and toss.

Swiss, gruyere or jarlsberg

Fontina

Manchego

Provolone

Monterey jack or pepper jack

Cheddar

Gouda (regular, aged or smoked)

Mozzarella

Brie

Ricotta salata

Goat cheese

Feta

Parmesan

5. Make the quiche

Whisk 3 eggs, ½ tsp salt, ¼ tsp pepper and 1¼ cups heavy cream, half-and-half or milk in a large bowl. If desired, stir in 1 to 2 Tbsp chopped fresh herbs, ½ tsp. paprika or chile powder, or some grated lemon zest.

Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.

Let cool at least 30 minutes before slicing.

This recipe can be found here.

Chili Deviled Eggs

6 hard-boiled eggs, halved

2 Tbsp salsa

1 Tbsp mayonnaise

1 tsp onion, minced

1 tsp cilantro, finely chopped

1/8 tsp pepper

Remove yolks from eggs, reserving whites.

Mash yolks in small bowl.  Stir in remaining ingredients.

Fill whites with yolk mixture.

Cover and refrigerate overnight.  Serve chilled.

Zucchini with Corn and Cilantro

• 1 teaspoon olive oil
• 3 1/2 cups cubed zucchini (about 1 pound)
• 1 cup frozen whole-kernel corn
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 
  

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.

This recipe can be found here

Weber Marinated Chicken

½ cup soy sauce

¼ cup vegetable oil

¼ cup red wine vinegar

1 tsp oregano

½ tsp basil

½ tsp garlic salt

¼ tsp pepper

Combine ingredients and pour over chicken pieces.  Refrigerate overnight; turn occasionally.

Use marinade to baste chicken while cooking.

Skillet Orzo with Tuna

2 Tbsps. extra-virgin olive oil

1 clove garlic, thinly sliced

4 green onions, thinly sliced

1 14 -ounce can diced tomatoes

¼ tsp. dried oregano

1½ cups orzo

Kosher salt and freshly ground pepper

1 (14 –ounce) can cannellini beans, drained and rinsed

1 small bell pepper, thinly sliced

1 (5-ounce) can solid white tuna packed in water, drained

Juice of 1 lemon

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 2½ cups water, the orzo, ½ tsp. salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna and lemon juice. Season with salt and pepper. Top with the remaining scallions.

Lemon Soda Bundt Cake

2½ cups sugar

5 large eggs, room temperature

½ cup lemon-lime soda (like 7-Up, Sprite, or Sierra Mist)

2 Tbsps. grated lemon zest

4 Tbsps. fresh lemon juice

2½ sticks salted butter

3¼ cups (13 ounces) cake flour

GLAZE (CAN BE DOUBLED):

1 cup (4 ounces) powdered sugar

2 Tbsps. fresh lemon juice

Instructions

Position the oven rack in the lower-middle position. Preheat oven to 300 degrees. Grease and flour a 12-cup tube or Bundt pan.

Melt the butter and set aside to cool slightly.

Add the sugar, eggs, lemon-lime soda, lemon zest, and lemon juice to the jar of your blender. Run on lowest speed until combined. With the blender running, slowly add the butter in a steady stream and mix until fully incorporated. Transfer to a large mixing bowl. Add 1/3 of the flour and whisk until combined. Repeat twice until all the flour has been used.

Pour the batter into the prepared pan. Bake for 1¼-1½ hours or until a pick inserted into the center of the cake comes out clean (be sure not to over-bake it—it will take on an eggy flavor.)  

Remove the cake from the oven and allow to cool for 10 minutes, then turn the cake out onto a wire rack to cool completely (about 2 hours.)

To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Place the cake, craggy side up, on a serving plate and drizzle with glaze. Let the glaze set for at least 10 minutes before serving. Makes 12 servings.

Lemon Shortbread Cookies

1 cup butter

1 cup vegetable oil

1 cup sugar

1 cup powdered sugar

2 eggs

1 tsp. vanilla

1 ¾oz. box instant lemon pudding

4 cups flour

1 tsp. cream of tartar

1 tsp. baking soda

Preheat oven to 350 °

In a large mixing bowl, cream butter, oil and sugars.  Beat in eggs, vanilla and pudding mix.  Combine remaining ingredients, and gradually add into wet mixture.

Drop by Tbsps. 2” apart on ungreased baking sheet.  Flatten with glass dipped in sugar.

Bake 12-15 minutes or until lightly browned.

recipe from a friend.

Brussels Sprouts with Pecans and Cranberries

1 lb. fresh Brussels sprouts, rinsed and trimmed
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disc of a food processor.

Set a 10-inch sauté pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.

Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.

Remove the pan from the heat, add the cranberries, toss and serve.

This recipe can be found here.

Chicken Tortilla Soup

1 recipe Taco Chicken

1 large onion, chopped

6 cloves garlic, minced or pressed

4 cans chicken broth

1 15-oz. can chopped or diced tomatoes

2 jalapeno peppers

1/4 c. fresh lime juice (3-4 limes)

1 tsp. salt

1/4 tsp. black pepper

TOPPINGS:

Store-bought tortilla chips

Sliced avocado or guacamole

Grated or crumbled cotija cheese

1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and sauté 3-4 minutes.

Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.

Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow it to simmer 20 minutes.

While soup is simmering, juice the limes and set aside.

Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado or prepare the guacamole.

Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.

This recipe can be found here.