Creamy White Chili

INGREDIENTS

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream
• Tortilla chips, optional
• Shredded cheddar cheese, optional

DIRECTIONS

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos. Yield: 7 servings.

From: https://www.tasteofhome.com/recipes/creamy-white-chili

Quick and Crispy Vegetable Fritters

INGREDIENTS

• 2 cups shredded zucchini
• 2 cups shredded carrots
• 2 cloves garlic, minced
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/3 cup sliced scallions (green and white parts)
• 2 Tablespoons olive oil
• Sour cream or yogurt, for serving

INSTRUCTIONS

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.

Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

Serve the fritters immediately topped with sour cream or yogurt.

From https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/

Black Bean Nachos

INGREDIENTS

SPICY BLACK BEAN MIXTURE

• 1 Tbsp olive oil 
• 1 small onion 
• 10 oz can petite diced tomatoes with green chiles 
• 15 oz can black beans 
• 1/2 tsp chipotle powder
• 1/2 tsp cumin 
• 1/4 tsp garlic powder 
• 1/4 tsp salt 

NACHOS

• 8 oz sturdy corn tortilla chips 
• 4 oz cheddar, shredded* 
• 1/4 cup sour cream 

INSTRUCTIONS

1. Finely dice the onion. Add the olive oil and onion to a large skillet and sauté over medium heat until the onion is soft and transparent (about 5 minutes). Drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes with chiles (not drained) to the skillet, along with the chipotle powder, cumin, garlic powder, and salt. Stir and simmer the mixture until it thickens and liquid no longer pools on the bottom of the skillet (about 10 minutes).
2. Begin preheating the oven to 350ºF. Shred the cheddar cheese, finely dice the Roma tomato, thinly slice the jalapeño, and chop the cilantro.
3. Line a baking sheet with parchment or foil. Spread a layer of tortilla chips over the baking sheet in a single layer, trying not to overlap the chips. Spoon about half of the black bean mixture over the chips, then sprinkle half of the shredded cheese over top. Repeat with one more layer of chips, black beans, and cheese.
4. Bake the chips, beans, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add a drizzles or dollops of sour cream over top.

From https://www.budgetbytes.com/2017/04/spicy-baked-black-bean-nachos/

Rice Bowl With Fried Egg And Avocado

Ingredients:

4 scallions, thinly sliced

2 cups cooked rice

1 teaspoon read wine vinegar

Kosher salt

3 tablespoons olive oil

4 large eggs

1 avocado (or 4 scoops of Guacamole)

Preparation

Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.

Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

Divide rice among bowls; top with eggs, avocado, and hot sauce.

Roasted Veggie and Black Bean Tacos

Ingredients

• 3 medium tomatoes , cored and seeded, diced* (1 1/2 cups)
• 2 ears corn , kernals cut from cob (1 1/2 cups)
• 1 medium zucchini , diced (1 1/2 heaping cups)
• 1 medium yellow squash , diced (1 1/2 heaping cups)
• 3/4 small yellow onion , chopped (scant 1 cup)
• 1 red bell pepper , diced (1 cup)
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp canola oil
• 1 tsp cumin
• 1 tsp chili powder , divided
• Salt and freshly ground black pepper
• 1 cup canned black beans , drained, rinsed and warmed
• 1/3 cup cilantro , chopped
• 1 1/2 Tbsp fresh lime juice
• Corn or flour tortillas for serving
• Queso fresco , for serving
• Sour cream and Mexican hot sauce for serving (optional)

Instructions

1. Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
2. Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.

From http://www.cookingclassy.com/roasted-veggie-black-bean-tacos/

Kielbasa Pepper Hash

Ingredients

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large potatoes, peeled and diced
• olive oil
• salt and pepper

Instructions

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

From http://www.thetwobiteclub.com/2014/05/kielbasa-pepper-onion-and-potato-hash.html

Italian Mac

INGREDIENTS

• 1 pound ground beef
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups water
• 1 envelope onion soup mix
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups uncooked elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.

Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.Yield: 5 servings.

From: https://www.tasteofhome.com/recipes/stovetop-italian-macaroni

Zucchini Garden Chowder

INGREDIENTS

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional

DIRECTIONS

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2 quarts).

From: https://www.tasteofhome.com/recipes/zucchini-garden-chowder

Best Southern Red Velvet Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil or canola
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz. red food coloring, depends how deep you want the color
• 1 teaspoon white distilled vinegar
• ½ cup plain hot coffee, prepared (don't skip this ingredient)

Instructions

1. Preheat oven to 325 F.
2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
4. In a large bowl, combine the sugar and vegetable oil.
5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
6. Stir in the coffee and white vinegar.
7. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin)
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as cake will continue to cook as it cools.
10. Let pans cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

From: http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

Parmesan Artichoke Soup

INGREDIENTS

• 4 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped carrot
• 1/2 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup all-purpose flour
• 4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 3 bay leaves
• 1 quart heavy whipping cream
• 1-1/2 cups shredded Parmesan cheese
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
• 1/4 cup sun-dried tomatoes (not packed in oil), chopped

DIRECTIONS

In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves. Yield: 12 servings (3 quarts).

from: https://www.tasteofhome.com/recipes/parmesan-artichoke-soup

Breakfast Casserole

• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup (4 ounces) shredded provolone cheese

DIRECTIONS

Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.

In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.

Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. Yield: 10-12 servings.

From: https://www.tasteofhome.com/recipes/christmas-breakfast-casserole

Sweetcorn Fritters

• 3⁄4cup standard plain flour
• 1teaspoon baking powder
• 1⁄2teaspoon salt
• 1egg
• 440g cream-style corn
• 2tablespoons oil

1. Sift flour, baking powder, salt and pepper to taste into a bowl.
2. Add egg, mixing to combine.
3. Stir in sweetcorn.
4. Heat oil in a frying pan.
5. Drop tablespoonsful of corn mixture into pan.
6. Cook until golden then turn and cook the other side.
7. Drain on absorbent paper.
8. Serve hot.