Southwest Skillet Chili Mac

How awesome does this look?

I love those meals that come together in one pan.

Love the ingredients, the spices . . . we are a chili-loving family and have been looking for new chili recipes that include black beans.  My favorite way of enjoying chili is with macaroni!

Can't wait to try this recipe . . .

Ingredients: 

• 2 tbsp olive oil 
• 1 medium, finely diced red onion 
• 1/2 green pepper, finely diced  
• 3 garlic cloves, minced 
• 1 pound (500 g), ground beef 
• 1 1/2 tbsp chili powder  
• 1 tsp cumin  
• 1/4 tsp cayenne pepper  
• salt and pepper 
• 1 15 oz (400 g) can diced tomatoes, with liquid 
• 1 6 oz (140 g) can tomato paste  
• 1 1/2 cups water  
• 1/2 cup corn, canned, drained 
• 1 15 oz (400 g) can black beans, drained and rinsed 
• 1 1/2 cups macaroni, uncooked 
• 1 1/2 cups cheddar cheese, shredded 

Instructions:

Heat the oil over medium low heat and add the onions and pepper.  Cook until translucent, about 4 minutes.  Add garlic and cook for another minute or two. 

Increase the heat to medium high and add the ground beef, breaking it up well and cook until browned. 

Add chili powder, cumin, cayenne and salt and pepper and mix well. 

Stir in tomatoes, tomato paste, water, corn, beans and macaroni - mix well. 

Cover and simmer for about 15 minutes, stirring occasionally until the pasta is just tender. 

Stir in half of the cheese. 

Transfer to baking dish unless using an ovenproof skillet.

Sprinkle the rest of the cheese on top and put in the top third of your oven with the broiler on 400 F (200 C), allow the cheese to brown, then serve.  

Photo and recipe source

Spicy Hot Chicken Legs

I have always loved the taste of Spicy Chicken Wings with the blue cheese sauce, but don't really like chicken wings since they are so bony with little meat and seems to be all skin which totally grosses me out.

Chicken drumsticks are my favorite and I'm thrilled to have found this recipe! Why didn't I think of this?

Another thing I love is that this is a slow cooker recipe . . . throw in all the ingredients, turn it on and walk away!!  Cooking really doesn't get easier and the resulting aroma is an added benefit.

Please note that if you like crispier chicken, bake them in the oven at 400 degrees for the last 30 minutes.

Ingredients

• 12 chicken drumsticks 
• 1 (5 ounce) bottle hot red pepper sauce 
• 1/4 cup butter, cubed 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• salt and pepper to taste 
• 1 1/2 cups blue cheese salad dressing 

Directions

Put the chicken in a slow cooker and top with with pieces of butter.

Add the hot sauce over the chicken.

Season with garlic powder, onion powder, salt and pepper. 

Set slow cooker on high, cover and cook for 3 hours or until tender.

Serve chicken with the blue cheese dressing on the side. 

For crispier chicken, bake in a 400 degrees F oven for the final 30 minutes.

Recipe and Photo Source: Food Love RR

Classic Scalloped Chicken

Mr. Food's website has one of the best concepts for recipes around, in my opinion.  However, this is one of those recipes that I would use only as a guide. 

For one thing, instant rice is a big no-no in our kitchen and I hate it with a passion. Whether you use it or not if you try this recipe is up to you . . . everyone has different tastes.  I've also discovered that fresh mushrooms always make a dish so much better.

You can make this versatile dish as semi-homemade as you have time for!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 4 tablespoons (1/2-stick) butter, melted and divided 
• 1 3/4 cups chicken broth 
• 1 (12-ounce) jar chicken gravy 
• 1 (4-1/2-ounce) jar sliced mushrooms, drained 
• 1 (2-ounce) jar diced pimientos, drained 
• 1 1/2 cups instant rice 
• 1/4 cup plain bread crumbs

Directions

Preheat oven to 400 degree F. Coat a 9" x 13" baking dish with cooking spray.
  

Season chicken with salt and pepper, and sauté in 2 tablespoons melted butter in a large skillet over medium-high heat for 8 to 10 minutes, or until golden.

Remove from heat and add chicken broth, chicken gravy, mushrooms, pimientos, and rice; mix well. Pour into prepared baking dish, cover with aluminum foil, and bake 30 minutes.

Remove from oven, uncover, and stir well. Sprinkle with bread crumbs and drizzle with remaining 2 tablespoons melted butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.




Source:  Mr. Food