Three-bean Chili

Ingredients:

2 1/2 lbs ground beef

2 stalks celery

1 red or yellow bell pepper

1 onion

2 Tblsp. butter

1 large can tomato puree

1 large can petite diced tomatoes

1 large can large diced tomatoes

1 pkg Chili-O seasoning

1 pkg Williams chili seasoning

1 Tblsp. cumin

Salt

1 can black beans

1 can white chili beans

1 can red kidney beans

Preparation:

1. Brown grown beef until cooked throughout. Add salt to taste while cooking. Drain.

2. In a food processor, puree celery, pepper and onion. Add a little water, if necessary, to ensure a smooth puree.

3. In large stockpot (preferably cast iron), melt butter. Add puree and cook until starting to brown very slightly.

4. Add meat to pureed vegetables. Add chili powders and cumin.

5. Add all tomatoes and stir well. Add salt as desired.

6. Drain and rinse all beans, then add to pot.

7. Heat until hot throughout, then turn down to simmer for about 15 minutes before serving, to allow flavors to meld.

Favorite Fried Chicken

Ingredients:

Boneless, skinless chicken breasts, cut into strips or chunks

Egg

Half and half or buttermilk

Flour

Cornstarch

Ranch dressing powder

Salt 

Pepper

Preparation: 

1. Mix egg and milk together in a bowl.

2. Combine flour, cornstarch, dressing powder, salt and pepper as desired to taste.

3. Dip chicken in egg mixture, drip off excess, then dredge in flour mixture.

4. Place chicken on plate or tray, and let sit for 3-5 minutes.

5. While waiting, heat vegetable oil in frying pan, deep enough for chicken to be almost fully submerged.

5. Repeat dipping and dredging process, then place chicken in frying pan. Do not overcrowd pan.

6. Fry on one side until lightly brown, then flip. Repeat as necessary until chicken is done and crispy brown on both sides. Do not overcook.

7. As needed. replenish oil to maintain a level that allows new chicken to be submerged.

8. Remove cooked chicken from pan as it is done, and place on paper towel-lined baking sheet to drain. Keep warm in warming drawer or low heat oven until ready to serve.

Grilled Chicken Seasoning

Ingredients: 

1/4 tsp. paprika (smoked or regular)

1/2 tsp. poultry seasoning

1 tsp. onion powder

1 tsp. salt 

1/2 tsp. pepper

*Makes enough for 2 boneless, skinless chicken breasts.

Preparation:

Mix together, then sprinkle/rub on chicken before grilling.

Grilled Stuffed Tomatoes

 Ingredients:

6 large tomatoes

2 Tblsp. chopped green onions

2 Tblsp. chopped basil leaves

6 oz. goat cheese

Salt and pepper

2 Tblsp. olive oil

1/4 cup grated Parmesan cheese

Preparation:

1. Core the tomatoes and remove all the seeds and juice. Preserve the flesh inside as much as possible.

2. In a medium bowl, mix the onions, basil and goat cheese, then season with salt and pepper.

3. Stuff the tomatoes with the cheese mixture.

4. Drizzle olive oil over the tomatoes, then top with the Parmesan cheese.

5. Place the tomatoes directly on a grill heated to medium heat with the cover closed, and cook for about ten minutes, or until filling gets bubbly and cheese on top is melted. 

Orange Chicken

Ingredients:

Chicken:

4 servings chicken breast, cut into bite-sized chunks

1 cup corn starch

1 tsp. salt

1 tsp. pepper

Oil for frying

Vegetables:

Sliced carrots, celery, broccoli, bell pepper and onion, in bite-sized slices

Sauce:

2 Tblsp. vegetable oil

1 Tblsp. sesame oil

1/2 tsp. chili flakes

2 Tblsp. minced garlic

1/4 tsp. ginger (or to taste)

1/2 cup sugar

1/2 cup brown sugar

2/3 cup orange juice (or 4 Tblsp. concentrate, thawed, plus 8 Tblsp. water)

1/2 cup white distilled vinegar

6 Tblp. soy sauce

4 Tblsp. cornstarch 

6 Tblsp. water

Water as needed to get sauce to desired consistency

• 
  

Preparation:

1. Place cornstarch, salt, pepper and chicken in sealed container, and shake until chicken is fully coated.

2. Heat oil in skillet, then fry chicken until lightly brown and cooked through over low heat. 

3. Remove chicken from oil and keep warm.

4. Remove excess oil, leaving just enough to sauté vegetables.

5. Saute vegetables until desired consistency. 

6. Remove vegetables from skillet and keep warm.

7. Heat vegetable oil and sesame oil in skillet with chili flakes, garlic and ginger.

8. Add sugars, orange juice, vinegar and soy sauce, and stir to combine.

9. Shake cornstarch and water in sealed container until combined and smooth.

10. Add cornstarch and water mixture to skillet, stirring with a whisk, raising temperature to medium-low heat.

11. Stir sauce until fully combined and smooth, adding water as needed to achieve desired consistency. Add additional soy sauce, chili flakes, ginger and salt as desired for additional flavor.

12. Add chicken and vegetables to sauce, and stir to coat.

13. Serve over white rice.

Chicken and Wild Rice Soup

 Ingredients:

5 Tblsp. butter

3 celery ribs, diced

2 carrots, diced

1 medium onion, diced

2 cloves minced garlic

1 1/2 tsp. thyme

2 Tblsp. chicken and butter rub seasoning (if available)

Salt and pepper

1/4 cup flour

1 cup wild rice

8 cups chicken stock or broth

2 cups water

4 cups roasted rotisserie chicken, chopped

1 cup heavy cream

Preparation:

1. Melt butter in a large saucepan.

2. Add vegetables and seasoning. Cook over medium heat, stirring occasionally, until soft.

3. Sprinkle flour over the vegetables and cook, stirring, until evenly coated and browned, about 3 minutes.

4. Add wild rice to the saucepan, and stir in the stock and water.

5. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

6. Add the chicken and simmer, stirring occasionally, until the wild rice is tender. This could take another 15 minutes or more.

7. Stir in the cream, and add additional seasoning, if necessary.

Katie's Garlic Ramen

Ingredients:

1 package chicken-flavored ramen noodles

2 cups water

1/4 cup rice vinegar

1/2 cup soy sauce

2 Tblsp. minced garlic

1 Tbsp. sriracha (adjust to taste)

1 stalk green onion, chopped

Preparation:

1. Cook ramen noodles according to package directions, but do not add flavor packet.

2. Drain noodles, discarding cooking water.

3. Heat water, vinegar, soy sauce, garlic and sriracha in saucepan until hot.

4. Put noodles in bowl, and pour broth over them.

5. Top with green onion, and serve.