Friday, December 30, 2016

Looking for a new chili recipe?

INGREDIENTS

    • 4 tablespoons extra-virgin olive oil, divided
    • 3 cups chopped onions
    • 6 garlic cloves, finely chopped
    • 3 pounds ground lamb
    • 2 tablespoons unsweetened cocoa powder
    • 1 1/2 teaspoons ground allspice
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons cayenne pepper
    • 1/4 teaspoon ground cloves
    • 4 2/3 cups (about) low-salt beef broth, divided
    • 1/3 cup tomato paste
    • 3 tablespoons apple cider vinegar
    • 1 1/2 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 1 tablespoon (packed) brown sugar
    • 1 tablespoon Worcestershire sauce
    • 4 tablespoons chopped fresh Italian parsley, divided
    • 1 pound spaghetti
    • 2 15-ounce cans kidney beans, rinsed, drained coarsely
    • Coarsely rated goat's-milk gouda cheese or goat's-milk
    • Cheddar cheese
    • Chopped onions
  1. PREPARATION

      1. Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
      2. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
      3. Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.

Friday, December 23, 2016

Chicken Noodle Soup


INGREDIENTS

    • 16 cups canned low-salt chicken broth
    • 1 3 1/2-pound chicken, cut into 8 pieces
    • 1/2 cup chopped onion
    • 2 carrots, peeled, thinly sliced
    • 2 celery stalks, sliced
    • 2 tablespoons (1/4 stick) butter
    • 1 cup sliced mushrooms
    • 1 tablespoon fresh lemon juice
    • 8 ounces dried wide egg noodles
    • 1/2 cup finely chopped fresh parsley

PREPARATION

    1. Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
    2. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
    3. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Friday, December 16, 2016

Holiday Desserts

The holidays are a special time to get together and to share meals with your family and friends.  Try some of these fabulous dessert recipes this year!



Dessert Recipes!

Friday, December 9, 2016

Slow Cooker Oats

Ingredients:
1 cup steel cut oats
3 1/2 cups water
1 cup peeled and chopped apple
1/2 cup raisins
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoon brown sugar
1 teaspoon vanilla extract


Directions:
Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6-7 hours (for firm oats) or 8 hours (for softer texture).

Get the full recipe here!