Cincinnati Chili

Ingredients:

• 2 lbs ground beef
• 1 finely cut onion
• 1/4 c chili powder
• 2 t cinnamon
• 1 t cumin
• 1/2 t allspice
• 1/4 t clove
• 2 bay leaves
• 2 oz Mexican hot chocolate squares
• 2 cans broth
• 1 can tomato sauce
• 1 can crushed tomatoes
• 3 T. vinegar plain or apple cider
• cayenne pepper to taste
• 1/2 t. oregano
• Salt and Pepper to taste

Directions:

Put everything in huge pot and stir while simmering. Do not brown meat, when meat is cooked turn to low and simmer.  To make it into the traditional "Mile High Cincinnati Chili" boil noodles, to put the chili on, then add toppings such as raw onions, lots of cheese, coconut, green onions, pineapple, craisens, peas, olives, etc.

Notes:

This is the best chili I have ever tasted.  I don't like beans in mine like the pictures, but the spices andMexican  chocolate make it so sweet and good. The cinnamon and clove especially.  It sounds really weird to serve it on top of noodles with all those toppings I listed in the directions, but believe me it is really good!

Source:
Recipe from my sister Evelyn
Picture

Stacked Roasted Vegetable Enchiladas

Ingredients:

• 1 poblano chile, cut into matchsticks (I used a finely diced jalapeno)
• 2 red bell peppers, cut into matchsticks
• 1/2 head of cauliflower, cut into 1/2-inch chunks
• 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernels, fresh or frozen (I left these out as I am not a huge corn fan)
• 3 T heat-safe oil like grapeseed or coconut (I used olive oil)
• 1 1/2 tsp ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups homemade or store bought salsa/pico de gallo
• 2 ounces baby spinach leaves (about 2 big handfuls)
• 9-10 corn tortillas, torn/halved 
• 2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
• optional toppings: sour cream and thinly sliced scallions, avocados or guacamole

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Notes:

I love roasted vegetables! These southwest flavors are so yummy and I especially love the roasted sweet potato - yum! This is a colorful and beautiful dish and my boys didn't mind all the veggies. A tasty and filling meatless meal. Tastes fresh and flavorful! Served with spanish rice and watermelon. I think I will add some black beans next time as well.  Again, can be prepared in the morning and then baked in the evening. 

Recipe and pic from here: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos

Ingredients:

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions:

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through (I did this and it kept them nice and soft!). Serve immediately.

Notes:

I LOVE the taste of sweet potatoes in southwest flavored dishes - a recently discovered favorite! This is a filling vegetarian meal, which I'm always on the lookout for. I found myself craving these for lunch all week! The boys enjoyed them as well. The filling can easily be made ahead of time, which helps for quick evening meal prep. Served with a side of spanish rice and fresh mangoes. 

Recipe and pic from: http://www.melskitchencafe.com/2013/02/black-bean-and-sweet-potato-burritos.html

Spanish Rice

Spanish Rice

Ingredients

• 1 cups rice (I used brown rice)
• 1/4 cup oil (I used canola, but will try olive oil next time)
• 1/2 cup tomato sauce (I used the 5.5oz can)
• 3 stems cilantro (optional)
• 1 clove minced garlic 
• 2 cups water
• 1 chicken flavored bouillon cube (I used 1 ts "better than bouillon" chicken base)
• dash of cumin
• dash of garlic powder 

Directions:

Throw it all in the rice cooker (make sure to use the brown rice button if using brown rice) and cook per rice cooker instructions. 

Notes:

Makes a nice simple side to many of our "TexMex" style dinners. The boys loved it. The original recipe has many more steps and is made on the stovetop and it would probably turn out even better but I love the simplicity of the rice cooker!

Photo credit and recipe adapted from here: http://lilluna.com/food-tutorial-spanish-rice/

Chicken Chimichangas

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Monterey jack cheese (shredded)
4 cups refried beans or black beans
¼ cup vegetable oil
Avocado topping-
3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream
2 cups shredded cheddar cheese

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.

Step 4: Spray entire wrapped tortilla with cooking spray.  Heat on griddle, or pan.  Brown all sides.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.
(Makes 6 Servings)

Crispy Southwest Chicken Wraps

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Courtesy of:  http://www.melskitchencafe.com/

Fiesta Chicken and Black Bean Salsa

Fiesta Chicken 

Ingredients:

• 4 Chicken Breasts
• 1 16 oz. jar medium or mild salsa 
• 1 can Black beans, drained
• 1 Tbs soy sauce
• 2 Tbs brown sugar

Directions:

Cook on high for 4-6 hours in crockpot.  Shred chicken and add fresh lemon or lime juice to taste. We serve over brown rice. We then top with the black bean salad below and grated sharp cheddar cheese.

Black Bean Salad (salsa)

Ingredients:

• 1 can (drained/rinsed) black beans
• 1 avacado
• 1 tomatoe (I often like to use cherry tomatoes and cut in half)
• 1 yellow or orange pepper
• 3 green onions
• ½ bunch cilantro (about 1/2 C chopped)

Dressing:

• 3 T lime juice
• 2 T olive oil
• 1 garlic clove, minced
• 1/4 t ground cumin
• ½ t salt
• ¼ t pepper

 Directions:

Mix dressing and then mix with chopped veggies; Let stand at least 5 minutes to let flavors blend before serving. Serve with tortilla chips or over Fiesta Chicken.

Notes:

Thanks for this Fiesta Chicken Recipe, Amie! I know Amie does it a bit different (serves with tomatillo dressing and in tortillas if I remember) so this is very versatile. It's quite healthy and a crowd pleaser. It's great for a big group because you can make as much as you want and have it ready after church, etc (I love crock pots and delay start rice cookers!). We'll be having it this weekend when everyone is here for Jacob's baptism! The salad is very similar to Heather's post a few days ago - I love those flavors of lime and cilantro!