Watch for new recipes: they're coming soon

Been dabbling around with hot wing sauces and a couple really good Mexican treats. It's a busy time right now for me with completing my final class for my BSIT program so things are little hectic at the present time. However, there will be some new blogs posted in the coming weeks, so stay tuned for some yummy fun food.

Chili to Brag About: great for topping nachos

2lbs- ground chuck or sirloin (can be substituted with chicken or turkey)

½ cup celery chopped fine (optional)

1 cup diced green peppers

1 cup diced red peppers

1 cup diced (or chopped) red onion

2- 15oz cans of Frijoles Nergos (black beans) un-drained

1 to 2- 15oz cans Contadina tomatoe sauce (or brand of choice)

2- 10oz cans Ro-Tel diced tomatoes (original)

2Tsp- cumin

2Tsp- chili powder

1tsp- oregano

1 tsp- crushed red pepper

1tsp- ground red pepper

1tsp- minced garlic

1tsp-salt


Place ground meat in Dutch oven and fill with water until ½-3/4’s full. Cook over med-heat until meat is done and no longer pink. Make sure the meat separates (you don’t want meatballs in this chili). While meat cooks prep veggies and place them together in one bowl- set aside. Drain meat the hard way leaving about ¼ of the water in the pot.

Once water is drained add black beans, tomatoe sauce, and Ro-Tel diced tomatoes, toss in the bowl of veggies but don't stir yet, add seasonings and then stir until everything is mixed together well. Cook over med heat for about 25 minutes, let simmer, and serve. You can top it with shredded cheddar cheese to give it an extra touch from the southwest.

Season Starter Rigatoni Pasta Salad

1- 16oz box of Meullers Rigatoni (or brand of choice)

1 cup Genoa salami (cubed)

1/2 cup Honey Ham (cubed)

1 cup zucchini (quartered & sliced - 1/4" thickness)

2/3 cup yellow summer squash (quartered & sliced-
      1/4'' thickness)

2/3 cup diced green bell pepper (packed lightly)

2/3 cup diced orange bell pepper (packed lightly) - Do Not Substitute

1/2 cup diced red onion

1- 12oz jar of Naturally Fresh Coleslaw Dressing

2 TLBS  butter or equivalent

1/2 cup shredded cheddar cheese (just plain cheddar)- optional

1/2 cup grape tomatoes (halved)- optional


Cooking time: 12-15 minutes
Total time: 20-25 minutes
Chill time : 30 minutes


Note: This recipe will lose flavor if chilled for more than an hour; don't hold it overnight.


Cook rigatoni according to directions on package, adding 2 TLBS of butter to boiling water. Once pasta is cooked to desired tenderness, remove from heat; place in strainer, adding ice to chill pasta to keep it from over cooking. When pasta is cool (no longer steaming) place in large mixing bowl; add next seven ingredients. Toss veggies into pasta and add slaw dressing. Toss pasta again until dressing is blended evenly.

If you want to give it an extra touch, top with shredded cheddar and place halved grape tomatoes on top.

Final Note: If you cannot find Naturally Fresh Coleslaw dressing in the produce section in your area, you'll want to look for one that contains ground mustard seed. If you can't find one, don't worry, just plain ol' slaw dressing will work.


  ©2012, Frances L. Sunday