Spicy Crispy Chickpeas

15 ounce can Chickpeas

2-3 tablespoons olive oil

1/2 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

dash cayenne pepper

salt to taste

Rinse and drain chickpeas (garbanzo beans).  In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas-be sure that they are well drained, since water and hot oil definitely do not mix!  Sauté chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crisper they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Sauté chickpeas and spices another 2-3 minutes and then remove from heat. Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.

Baked Macaroni and Cheese

Serves 6 to 8

8 tablespoons unsalted butter
2 cups fresh breadcrumbs
Salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3-1/2 cups whole milk
1-3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.

2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender bust still firm to the bite. Drain the macaroni and leave it in the colander.

3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bringing to a simmer. Cook whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour in to a 9 x 13-inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

Creamy Potato Soup

1 bag Bear Creek Potato Soup

1-2 cans white or cannelloni beans

Corn- however much you like

1 lb bacon

Cayenne pepper to taste

Salt and pepper

Make soup according to package. Add in the rest while it simmers. Simmer until beans are tender- about 15 minutes. Super easy!

Corn and Potato Chowder

Serves 6 – 8

from foodnetwork.com

 

1 tablespoon butter

1/4 pound bacon, diced

1 cup chopped onion

3/4 cup chopped green pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

4 cups chicken broth or stock

4 cups peeled, finely diced all-purpose potato

1 1/2 cups shredded carrot

2 cups fresh or frozen corn kernels

1 cup half-and-half

1/2 teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons chopped fresh Italian parsley

 

Directions

 

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

 

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more.

 

Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender.

 

Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

 

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Summer Corn Fettuccine

Salt

1 pound fettuccine

extra-virgin olive oil, for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock

2 tablespoons chopped fresh thyme leaves

hot sauce or 1 or 2 pinches cayenne pepper

1 cup grated Parmigiano-Reggiano or Pecorino Romano

1/2 cup torn sweet basil leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive over medium heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid into the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock into the corn and vegetables, and simmer over low heat for a minute. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Serves 4 to 6

Super Duper Chili

1 lb pork sausage
1 lb ground beef
2 15 oz cans hot chili beans
16 oz salsa
1 can (16 oz) pinto beans, drained
14 oz can diced tomatoes, undrained
1 can cream of mushroom soup
8 oz tomato sauce
8 oz processed cheese, cubed (like Velveeta)
1 1/2 tsp chili powder
1/2 tsp cayenne pepper, or less!

Cook sausage and beef over medium heat in skillet until no longer pink; drain. Transfer to a large pot. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until heated through and cheese is melted. Yields 14 servings or 3 1/2 quarts.