Chicken Chili

Brown in a large pot:
2 chicken breast-cut into bite size pieces
1 Tb. olive oil

Stir in to coat chicken:
1 1/2 Tb. chili powder
1 1/2 Tb. cumin
1 clove garlic or garlic salt

Add the remaining:
2 cans diced tomatoes
1 can black beans
1 can red beans (kidney)
1 4.5 oz can diced grn chilis
1 cup whole corn

Add s&p to taste, hot sauce if you like and simmer for about 30 minutes
I like top with cheese and sour cream

Artichoke and Spinach Dip

1 package cream cheese
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1/2 cup frozen chopped spinach, thawed and drained well
1/4 cup mayonaise
1/2 cup parmesan cheese, grated
1 clove garlic, finely minced
1/2 tsp dry basil
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
slat and pepper to taste

Soften cream cheese. Cream together cream cheese, mayo, parmesan, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach until blended. Store in a refrigerated container until ready to use. Spray pie pan with Pam and pour dip in, then top with mozzerella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with bread, crackers, and tortilla chips.

Banana Nut Bread

Ingredients:
1 cup walnuts or pecans, toasted and coarsley chopped (optional)
Chocolate chips (optional)
3/4 cup white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
2 large eggs, lightly beaton
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas mashed well (about 1-1/2 cups)
1 tsp vanilla

Preheat oven to 350 and spray bread pan
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry just until combined and the batter is thick and chunky ( Do not over mix the batter) Scrape batter into prepared pan and bake until bread is golden brown and a toothpick comes out clean (about 50 minutes).

Red Enchilada Sauce

1/4 cup vegetable oil
2 tablespoons self-rising flour
1/8 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water or chicken broth
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
oregano
salt to taste
(I never measure the spices except for chili powder. I add more cumin than the other spices)
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

I like to make cheese enchilada's with monterey jack cheese and onions inside. I top them with remaining sauce cheese and onions and cilantro if I have it.

Olive Garden Zuppa Toscana Soup

1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste

Directions
Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
Drain sausage and set to the side.
Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
Drain bacon and set to the side.
Place broth, water, garlic, potatoes, and onion in a pot.
Simmer over medium heat until potatoes are tender.
Add sausage and bacon to the soup.
Simmer for 10 minutes.
Add kale and cream to pot.
Season with salt and pepper.
Heat thoroughly.

Lasagna

1 pound sweet Italian sausage (Can use turkey or chicken)
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Green Chile Cheddar Cornbread

This recipe came from Picky Palate.
She made muffins, I usually just make it in a pan and I've never used the gel.

1 Cup butter (2 sticks)
1 Cup sugar
4 eggs
1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
½ Cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9×13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9×13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Chili

1 lb ground beef
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped (most seeds removed)
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
1/4 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
cheese
onions

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