Black Bean Chicken Chili

Name: Black Bean Chicken Chili
Yield: 10 1 cup servings
Ingredients: 6 chicken breasts (cut into 1" cubes); 2 red peppers (chopped); 1 1/2 onions (chopped); 2 up to 6 jalapeno peppers (seeded and minced); 4 garlic cloves (minced); 3 Tbsp olive oil; 1/4 cup Chili powder; 2 tsp. cumin seed; 1 tsp. ground coriander; 2 15 oz. cans black beans (drained and rinsed); 1 23 oz. can Italian plum tomatoes (cut up); 1 cup beer; 1 10.5 oz. container cheddar cheese

Published June 8, 2016 | By admin

Servings

10 1 cup servings

Submitted by: Sally Flash Lot # 2525

Ingredients

6 chicken breasts cut into 1" cubes
2 red peppers chopped
1 1/2 onions chopped
2 up to 6 jalapeno peppers seeded and minced
4 garlic cloves minced
3 Tbsp olive oil
1/4 cup Chili powder
2 tsp. cumin seed
1 tsp. ground coriander
2 15 oz. cans black beans drained and rinsed
1 23 oz. can Italian plum tomatoes cut up
1 cup beer
1 10.5 oz. container cheddar cheese

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Submitted by: Sally Flash Lot # 2525

Ingredients

6 chicken breasts cut into 1" cubes
2 red peppers chopped
1 1/2 onions chopped
2 up to 6 jalapeno peppers seeded and minced
4 garlic cloves minced
3 Tbsp olive oil
1/4 cup Chili powder
2 tsp. cumin seed
1 tsp. ground coriander
2 15 oz. cans black beans drained and rinsed
1 23 oz. can Italian plum tomatoes cut up
1 cup beer
1 10.5 oz. container cheddar cheese

Servings:

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Servings

10 1 cup servings

Instructions

Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
Stir in cheddar cheese product until it is melted and chili is heated through.
This recipe takes about 2 hours to make.

Polish Casserole

Published January 26, 2016 | By admin

Submitted by: Shelly Eddy Lot #643

Ingredients

4 c uncooked penne pasta
1 1/2 lbs smoked sausage or keilbasa cut into 1/2" slices
2 cans cream of mushroom soup
16 oz jar sauerkraut rinsed & drained
3 c shredded Swiss cheese divided
1 1/3 c 2% milk
4 green onions chopped
2 tbsp Dijon mustard
4 garlic cloves minced

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Submitted by: Shelly Eddy Lot #643

Ingredients

4 c uncooked penne pasta
1 1/2 lbs smoked sausage or keilbasa cut into 1/2" slices
2 cans cream of mushroom soup
16 oz jar sauerkraut rinsed & drained
3 c shredded Swiss cheese divided
1 1/3 c 2% milk
4 green onions chopped
2 tbsp Dijon mustard
4 garlic cloves minced

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Instructions

Cook pasta according to package directions, drain & transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 c Swiss cheese, milk, onions, mustard & garlic.
Spoon into 9 x 13 greased baking dish. Sprinkle with remaining cheese.
Bake uncovered at 350 for 45-50 minutes or until golden brown & bubbly.

Italian Meatballs

Published January 22, 2016 | By admin

Submitted by: Sarah Spargo Lot# 151

Ingredients

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Submitted by: Sarah Spargo Lot# 151

Ingredients

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Instructions

In a large bowl, lightly mix all ingredients except olive oil by hand.
Form into two-inch balls.
Place meatballs in a baking dish and brush olive oil over them.
Bake at 350F for 35-45 minutes, turning halfway through.

Slovenian Goulash

Published January 20, 2016 | By admin

Submitted by: Lois (Gainar) Peterlin Lot # 827

Ingredients

2 lbs Beef Cut up
2 c onion large, diced
2 tbsp canola oil
2 tbsp paprika
3 garlic cloves minced
1 1/2 c water
1/2 can tomato paste
salt and pepper to taste

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Submitted by: Lois (Gainar) Peterlin Lot # 827

Ingredients

2 lbs Beef Cut up
2 c onion large, diced
2 tbsp canola oil
2 tbsp paprika
3 garlic cloves minced
1 1/2 c water
1/2 can tomato paste
salt and pepper to taste

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Instructions

Cook onions in oil until soft but not brown.
Stir onions and add beef and paprika.
Brown beef then add garlic.
Add water and the rest of the seasonings.
Simmer one hour and add tomato paste.
Simmer one more hour.
Serve over buttered noodles. Enjoy

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

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Instructions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Creamy White Chicken and Artichoke Lasagna

Published January 14, 2016 | By admin

Servings	8
Cook Time	50minutes

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

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Submitted by: Carrie Morris Lot # 2451

Ingredients

1 lb cooked chicken breast sliced
14 oz Can Artichoke Hearts chopped
1 onion medium, sliced
1/2 jar Roasted Red Peppers sliced
3 garlic cloves chopped
8 oz Mozzarella shredded
1/2 c Grated Parmesan cheese
2 8oz Packages cream cheese
1 c milk
1/2 tsp basil leaves
12 lasagna noodles cooked

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Servings	8
Cook Time	50minutes

Instructions

Heat oven to 350 degrees.
In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!

Antipasto Salad

Published January 14, 2016 | By admin

Servings	12-24
Cook Time	20

Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

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Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

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Servings	12-24
Cook Time	20

Instructions

Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

Brussels Sprouts with Bacon, Garlic and Shallots

Published January 14, 2016 | By admin

Servings	2
Cook Time	30minutes

Submitted by: Carrie Morris Lot # 2451

Ingredients

3 slices center-cut bacon chopped
1/4 c sliced shallot (about 6 shallots)
12 Brussels sprouts trimmed and halved
3 garlic cloves thinly sliced
1/2 c chicken broth
1/16 tsp salt
1/16 tsp black pepper freshly ground

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Submitted by: Carrie Morris Lot # 2451

Ingredients

3 slices center-cut bacon chopped
1/4 c sliced shallot (about 6 shallots)
12 Brussels sprouts trimmed and halved
3 garlic cloves thinly sliced
1/2 c chicken broth
1/16 tsp salt
1/16 tsp black pepper freshly ground

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Servings	2
Cook Time	30minutes

Instructions

Heat a large nonstick skillet over medium-high heat.
Add bacon, and sauté for 5 minutes or until bacon begins to brown.
Add shallots and Brussels sprouts; sauté 4 minutes.
Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
Add the chicken broth, and bring to a boil.
Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
Remove from heat; stir in salt and pepper.

Spanish Yellow Rice

Published January 14, 2016 | By admin

Submitted by: Carrie Morris Lot # 2451

Ingredients

2 tbsp shallots or yellow onions chopped
2 tsp vegetable oil or butter
1-3 garlic cloves (depending on taste)
1 1⁄2 c. long grain white rice rinsed
2 1⁄4 c. vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1 tsp salt
3/4 tsp turmeric
frozen peas (depending on taste)
cilantro

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Submitted by: Carrie Morris Lot # 2451

Ingredients

2 tbsp shallots or yellow onions chopped
2 tsp vegetable oil or butter
1-3 garlic cloves (depending on taste)
1 1⁄2 c. long grain white rice rinsed
2 1⁄4 c. vegetable broth or 2 1⁄4 cups chicken broth or 2 1⁄4 cups water
1 tsp salt
3/4 tsp turmeric
frozen peas (depending on taste)
cilantro

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Instructions

Heat oil in a medium saucepan on medium-high heat.
Add the shallots and garlic and cook until they start to brown, around 2-3 minutes.
Add rice, broth, turmeric, and salt. Add frozen peas (if using). Bring to a boil; this may take a few minutes.
Reduce heat to medium-low, cover, and simmer 15 minutes.
Remove from heat and let rest 5 minutes.
Sprinkle with fresh cilantro for a little extra flavor.