Chili

  • 1 pound ground beef chuck
  • 1 pound bulk Italian sausage
  • 2 can black beans
  • 1 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green chile peppers, seeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the beans, diced tomatoes and tomato paste. Add the onion,  green and red bell peppers, chile peppers. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Slow Cooker Scalloped Potatoes with Ham

  • 3 pounds potatoes, peeled and thinly sliced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped onion
  • 1 cup chopped cooked ham
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  1. Place sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture.
  2. Cover, and cook on High for 4 hours.

Greek Penne and Chicken

  • 1 (16 ounce) package penne pasta
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water
  • 1 tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  3. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  4. Season with salt and ground black pepper. Serve warm.

Fettuccini Alfredo with Sausage

  • 8 ounces dry fettuccine pasta
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 5/8 cup Parmesan cheese
  • 3 tablespoons chopped fresh parsley

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Parmesan cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.

Orzo with Parmesan and Basil

  • 2 tablespoons butter
  • 1 cup uncooked orzo pasta
  • 1 cup water
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh basil

  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in water and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Chicken Divan

  • 2 cups cooked, cubed chicken breast meat
  • 1 pound fresh broccoli, cooked and chopped
  • 1 cup mayonnaise
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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