CHILI

44 0z Tomato Sauce (1Lg can, 1 Sm can)

1 Lg can whole peeled tomatoes ( broken up with hands into small pieces)

1 Can light red kidney beans

1 Can dark red kidney beans

1 packet of chili seasoning (McCormick is best)

1 tbs red wine/red wine vinegar

2 tbs olive oil or vegetable oil

1 tbs chopped garlic

1/2 Lg Onion (diced)

1 Red Bell Pepper (diced)

1 lb ground hamburg

1 tsp salt

1 tsp ground black pepper

1 cup water

In a large pot, add tomato sauce, crushed up peeled tomatoes, both kidney beans, red wine, chili seasoning and 1 cup water. Mix thoroughly. Set stove on med-high.

Heat olive oil in pan on med-high. Add chopped onions, chopped red pepper, and garlic. Saute on medium heat until onions are translucent.  Add to pot.

Using the same pan, cook hamburg until it is browned.  Add hamburg  to the pot.

Let simmer for about 1-2 hours.

Serve with tostitos scoops! and..... ENJOY!

Stir Fry

Red Pepper & Sesame Chicken Stir Fry

2 Chicken Breasts (Cubed and Sautéed)

2 Cups Chicken Broth

1 tbs finely chopped garlic

1 tbs butter

1/2 tsp cayenne pepper

1/4 of an Onion (sliced thin)

2 tbs sesame oil

1 Red Pepper (sliced julienne)

1 Can sliced water chestnuts

8 oz sliced mushrooms

ground black pepper to taste

2 tbs soy sauce

1/2 tbs cornstarch (mix these two together and set aside)

Bring chicken broth, garlic, butter and cayenne pepper to a boil. Add red peppers and onions. Boil for about 10-15 minutes. Add water chestnuts and boil for another 5 minutes. Then add mushrooms and chicken. Reduce heat. Mix together the soy sauce and cornstarch well. Add to the wok stirring frequently. Let simmer for a few more minutes until the sauce thickens up. 

Serve over Quinoa or White Rice.

Orange Chicken

What you will need...

 2 bags white rice, 2 boneless chicken breasts,
1tbs orange zest, 2 tbs OJ, about 2 1/2 tbs soy sauce,
1/4 tsp crushed red pepper,1/4 tsp cayenne pepper,
3/4 C brown sugar, 1/2 tsp ground ginger

1tbs rice vinegar, 1 1/2 C chicken broth, 2 tsp minced garlic,

and about a tbs of lemon juice.

 Heat chicken broth, OJ, soy sauce, ginger, vinegar, garlic and orange zest.

 Cut chicken into small cubes.

 Add brown sugar, and both red peppers.

 Heat about 1/2 C of oil .. (canola, vegetable or olive oil works fine).
I also like to add a tbs of butter, but optional.

 Beat 1 egg and add chicken.

Toss chicken in flour or a light breading.

 Add to hot oil. Continue cooking on med-high.

Brown on both sides until cooked through.

Place on paper towels to get off excess oil.

 Mix about 3 tbs of cornstarch with VERY cold water.

Also, this is probably a good time to start boiling the water

for the rice.

 Add mixture to pan, stirring frequently over med-high heat.

When sauce thickens, add chicken and cook on low heat 

for about 10-15 minutes. 

Add to the white rice.... and ENJOY.

Chicken Marsala

Tomato Cream Sauce with Pesto and Orecchiette Pasta

What you will need...

 Melt 4 tbs of butter in pan. Add 1 cup of milk, and 1/2 cup of grated cheese.

Cook on med-high until well blended.

Add 1/2 cup of tomato sauce.

Let simmer for about 10-15 minutes.

Add 1/4 cup of Vodka if you have it available.

(If you add vodka, let simmer an additional 

10 minutes to evaporate the alcohol.)

Add freshly ground pepper and a dash of salt.
Add a few red pepper flakes if you like it spicey.

 Basil Leaves.

 Chop 1 clove of garlic.

De-stem about 10 basil leaves.

Add Basil, chopped garlic and about 2 tbs of olive oil 

to a food processor or blender.

 Pesto Sauce.

 Add about 2-3 tbs of the pesto to the sauce.

 Add mushrooms and simmer for another 10 minutes.

 Add Shrimp.

Cook 1/2 lb Orcchiette Pasta.

Drain Pasta, and mix everything together.

 Top with sliced basil and serve.

Shrimp and Roasted Butternut Risotto

What you will need. . .

Cut squash into small pieces and roast for 30 mins

 (or until soft) @ 375 degrees.

1 Cup White Wine and Sauteed onions in 4tbs Butter.

Add 1lb Arborio Rice.

Cook on Med-High or until steadily simmering.

4-5 Cups Chicken Broth

Stir constantly, adding 1 Cup of Broth at a time.

Should cook for approx 30-40 mins, or until rice is tender.

In the last few minutes, add 1/4 C grated cheese.

Add Cooked Shrimp and Squash.

Also add about two chopped basil leaves.

Then Serve.