Kara's Award-Winning Chili

1 lb Ground beef
1 Chopped onion
1 T Minced garlic
2 T Chili powder
1 T Cumin
1 Jalapeno pepper
4 Cans diced tomatoes
2 Cans of chili beans
2 Cans of black beans
1 Small can of tomato paste
¼ c Honey

Brown ground beef, drain fat. Add onion & garlic and sauté until soft. Add chili powder, cumin and salt & pepper to taste. Add jalapeno pepper (I usually just half it and depending on the desired heat I leave the seeds in or not). Add remaining ingredients and simmer for an additional 30 minutes. It’s always better the next day! I serve with sour cream, cheese, fresh cilantro, lime, fresh tomatoes, & onions.

Enjoy!

Kara

Orzo with Roasted Vegetables (Barefoot Contessa)

Ingredients
1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or rice-shaped pasta
For the dressing
1/3 cup fresh lemon juice(2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
To assemble
4 scallions, minced(white and green parts)
1/4 cup pignolis, toasted(pine nuts)
3/4 lb good feta, 1/2 inch diced(not crumbled)
15 fresh basil leaves, cut into julienne
Directions
1Preheat the oven to 425 degrees F.
2Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3Roast for 40 minutes, until browned, turning once with a spatula.
4Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5Drain and transfer to a large serving bowl.
6Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9Check the seasonings, and serve at room temperature.

Okay, this is one of my favorites right now! Excellent for summer and it makes GREAT leftovers, enjoy :)

Chari

Chicken Pierre

6 chicken breast

1/4 c flour

1 1/2 tsp salt

1 pinch black pepper

3 tbsp butter

1(14.5 oz) can stewed tomatoes, with liquid

1/2 c water

2 tbsp brown sugar

2 tbsp distilled white vinegar

2 tbsp worcestershire sauce

2 tsp chili powder

1 tsp mustard powder

1 clove garlic, minced

In a bowl, combine flour, 1/2 tsp salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat. Brown chicken on all sides. Remove from skillet and drain on paper towels.

In the same skillet, combine tomatoes, water, brown sugar, vinegar and worcestershire sauce. Season with salt, chili powder, mustard and garlic. Bring to a boil; reduce heat, and return chicken to skillet. Cover and simmer 35-40 minutes or until chicken is cooked. Serve over rice.

* I used red wine vinegar instead of distilled white vinegar.