Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Herb Garlic Baguettes

1 package active dry yeast

1 teaspoon sugar

1/2 Cup warm water

3¼-3½ Cup all-purpose flour

1 teaspoon dried basil

½ teaspoon dried leaf oregano

½ t dried leaf thyme

1 teaspoon fresh minced garlic

1 teaspoon salt

¾ Cup cold water

1 egg

1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 3¼ C. flour, basil, oregano, thyme, garlic, and salt in bowl. Mix with dough hook on speed 2 for 30 seconds. Scrape bowl.

While mixing on speed 2 slowly add yeast mixture and cold water, mix about 30 seconds. If dough is sticky add remaining flour. Knead on speed 2 about 3 minutes or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place 1½ to 2 hours or until doubled in size.

Punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf on greased baking sheet. With sharp knife (or kitchen sheers) make 4 shallow diagonal slices in top of dough. Beat egg and 1 tsp. water together. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place about 1 to 1½ hours or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450 for 15 to 18 minutes. Remove from pans and cool on wire rack.

Soy Lime Sauce

1/4 cup lime juice (approximately 2 limes)

1/4 cup soy sauce

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 tablespoon dried minced onions

1 to 2 tablespoons minced garlic (refrigerated kind or fresh)

Mix everything up and serve as desired

- serve over meat, chicken, fish or salad

- use as a marinade

- stir-fry meats and/or veggies in it

- use it as a dip for artichokes