Sweet Potato Chili
submitted by Giraffelove
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium-large sweet potato, peeled and cubed
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for about 7 to 8 hours or on high for 4 to 5 hours. Enjoy!
Tortilla Soup, aka Mexican Chili
submitted by Marley1496
1 pound hamburger
1 package Taco Seasoning Powder
1 15 oz can chopped tomatoes
1 can Regular Ro-tel
1 15 oz can drained white hominy
1 15 oz can corn, drained
1 15 oz can pinto beans, drained
1 can black beans, drained & rinsed clean
1 15 oz can Ranch Style Beans, not drained
1 package Hidden Valley Ranch dressing powder
2 cups water
Brown hamburger (crumbly) and drain
Add Taco Seasoning Powder
Add the 2 cups water and stir until blended
Add the rest of the ingredients–beans, hominy, corn and Hidden Valley Dressing.
Simmer on a low heat for at least 1 hour or more.
If too thick, you can add a little more water.
Southwest Rice and Corn Salad w/Lemon Dressing
submitted by realklassy
1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow or green zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
Southern Cornbread Salad!
submitted by LeeLah
This is taken from foodnetwork dot com from Paula Deen (i love you paula…)
* 1 batch cornbread, cut into 1-inch cubes, recipe follows
* 1 (14.5-ounce) can red kidney beans, rinsed and drained
* 1 (15-ounce) can niblet corn, drained
* 1 medium Vidalia onion, finely chopped
* 1 large green bell pepper, finely chopped
* 3 large tomatoes, chopped
* 2 cups grated sharp Cheddar
* 1 (8-ounce) bottle ranch dressing
* Chopped fresh parsley leaves, for garnish
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
* 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
* 1 cup self-rising cornmeal
* 3/4 cup self-rising flour
* 1 cup cream-style corn
* 2 eggs
* 1 cup sour cream
* 1 cup grated sharp Cheddar, optional
* 1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
***I use sweet cornbread bought from a store often.***
Broccoli and Tortelini Salad
submitted by SkeptiGal
* 6 slices bacon (I use the ready-to-use crumbles)
* 20 ounces fresh cheese-filled tortellini
* 1/2 cup mayonnaise
* 1/2 cup white sugar
* 2 teaspoons cider vinegar
* 3 heads fresh broccoli, cut into florets (is best if you blanch it before salad assembly)
* 1 cup raisins (or Craisins)
* 1 cup sunflower seeds (Or any nut you prefer)
* 1 red onion, finely chopped
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.