Hearty Chili

Our family loves this recipe for Chili, especially when accompanied by this recipe for corn bread. Sorry once again about the mediocre picture. I am usually trying to quickly snap a picture before my family gobbles down whatever I make. At least there is one right? Found in this cookbook.

1 pound ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper (optional)
1 (28-ounce) can diced tomatoes
1 (30-ounce) can dark red kidney beans, undrained
1 (15 ounce) can chili
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon sugar
2 cloves garlic, minced or 1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 cup ketchup

Brown ground beef in a large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients and simmer uncovered over low heat for at least 1 hour. Chili can be made the day before and reheated. Makes about 8 cups.

Corn Bread

Our family celebrated Pioneer Day last Sunday with some good ole Pioneer cuisine. Corn bread was a must on the menu and the kids actually really loved it, which I was skeptical about. This corn bread is so good and perfect with a bowl of chili to accompany it. Found in this cookbook.

1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups milk

Cream butter, sugar and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture and milk. Blend. Bake in a greased 8x8 inch pan at 375 degrees for 35 to 40 minutes.

Tomato- Basil Chicken

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1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

1. In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

2. Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

3. serve with pasta... so yummy.

Cajun Chicken Pasta

Ingredients
4 ounces pasta (your choice)
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 green onion, minced
1 jar of alfredo sauce (I cheated. I love Ragu alfredo sauce)
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, and green onions; cook for 2 to 3 minutes. Reduce heat. Season the sauce with basil, salt, garlic powder and ground black pepper, and heat through.

4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Sweet Pork Tacos

I made this recipe quite a while ago for General Conference Sunday and I am dying to make it again. Probably going to throw it on the menu for the week. It is really easy, really good and makes good left overs, which is always a plus. It comes from this cookbook.

1 4 to 5 lb pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce
1 cup brown sugar

Place pork roast in a crock pot and sprinkle with crushed garlic and salt. Cook on high for 6-8 hours, or until the roast easily pulls apart. Remove roast from crock pot, drain juices, and shred. Place back in crock pot.

In a bowl, combine the green chili enchilada sauce and the brown sugar. Pour over the shredded meat and stir to combine. Cook on high for one hour or low for 3 hours. Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole.

Fresh tortillas are awesome with it too!

Spanish Chicken Skillet

2 tsp. paprika

1 tsp. minced garlic

1 tsp. thyme leaves

1/4 tsp. coarse ground black pepper

1/2 tsp. crushed red pepper (optional)

1/2 cup flour

1 tsp. salt

1 1/2 lbs. boneless skinless chicken breats, cut into 2 serving size pieces

2 tbsp. olive oil

1 large green pepper or red bell pepper, cut into thin strips

1 large onion, cut into 1/2- inch think wedges

1 can (14.5 oz) dices tomatoes, undrained

1/2 cup chicken broth

1. MIX: flour, salt and all of the spices except red pepper in small bowl. Sprinkle chicken with 2 tablespoons of the seasoned flour.

2. COOK: chicken in hot oil in large skillet on medium high heat 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion, cook and stir 5 minutes or until tender.

3.STIR: in tomatoes, broth, and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

makes 6 servings. Enjoy!

Lion House Chicken Parmesean

Sorry it has been such a long time since I have posted. My family and I moved a couple of weeks ago, and with the holiday, things have been a little wild.

I am a huge fan of Chicken Parmesan. The first time I remember eating it was when I was I was on one of the worst dates of my life. It is a good thing that the Chicken Parmesan was good so the night wasn't a total waste :) My mom later gave me the recipe that she uses for it and it is so good. Her recipe is from here.

1/2 c. cornflake crumbs
1/2 c. Parmesan cheese
1 1/2 oz dry ranch dressing mix (1 envelope)
6 boneless chicken breasts
3/4 c shredded Parmesan cheese
26 oz spaghetti sauce
cooked pasta

In a shallow bowl, combine cornflake crumbs, 1/2 c. Parmesan cheese, and ranch mix. Coat both sides of chicken with mix. Place in 9X13 inch pan sprayed with non-stick cooking spray. Spray tops of chicken with the spray to keep it moist. Bake at 350 degrees for 25-30 minutes. Just prior to serving sprinkle with remaining Parmesan cheese. Heat spaghetti sauce and serve over pasta and chicken.