• Tex-Mex Chili Mac

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    We like chili mac.  What’s not to like?  Chili with pasta and cheese.  This is by far our favorite version, which comes from the Tex-Mex Cookbook.  The taco seasoning mix is delicious and would be great for straight up taco meat…beef or chicken…or any recipe that calls for a taco seasoning packet.
    Ingredients:

    • 1 lb. ground beef or turkey
    • 1/2 c. green pepper, chopped
    • 1/2 c. onion, chopped
    • 1 garlic clove, minced
    • 1 14.5 oz. can Rotel tomatoes, undrained
    • 1 8 oz. can tomato sauce
    • 3/4 c. uncooked elbow macaroni
    • 1 packet of taco seasoning  mix, or homemade recipe below
    • 3/4 c. water
    • Grated cheese

    Taco Seasoning Mix:

    • 1 TBSP chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. crushed red pepper flakes
    • 1/4 tsp. dried oregano
    • 1/2 tsp. paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. salt

    Directions:

    1. Brown meat with bell pepper, onion, and garlic in a large skillet over medium heat for 8 to 10 minutes, until meat is no longer pink; drain.
    2. Stir in tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 c. water; bring to a boil.  Reduce the heat, cover tightly, and simmer for 15 minutes or until pasta is done to taste.
    3. Remove the pan from heat and season to taste.  Top with grated cheese, and let stand for 5 minutes before serving to allow the cheese to melt.

    Tex-Mex Chili Mac:

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  • Blackened Chicken with Creamy Garlic Alfredo Sauce

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    I found this recipe at Fashionably Foodie, and it sounded d’lish.  While I took our youngest to Hobby Lobby, -s prepared this amazing dinner.  It was so tasty!  We will definitely make this one again

    Ingredients:

    Blackened Chicken or Salmon

    • 4 TBSP paprika
    • 1/4 tsp cayenne
    • 1 tsp. salt
    • 2 tsp. onion powder
    • 2 tsp .garlic powder
    • 1 tsp. oregano
    • 1/2 tsp. thyme
    • 1/2 tsp. pepper
    • 1/4 tsp. cumin
    • 1/4 c. butter
    • 4 chicken breasts or salmon fillets

    Directions:

    1. Mix dry spices on a plate.
    2. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to medium-high to high. If using chicken, pound chicken in between two sheets of plastic wrap, then pat dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, or until done, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!

    Creamy Garlic Alfredo Sauce

    • 1/4 c. butter
    • 1 TBSP flour
    • 1 c. milk
    • 3 cloves garlic, minced
    • 1 1/2 c. fresh parmesan, grated
    • 1/4 tsp. pepper
    • 1/2 tsp. paprika
    • 1/4 tsp. cayenne
    • 1 lb. hot pasta
    • chopped parsley or cilantro to garnish

    Directions:

    1. Melt butter in a saucepan over medium heat; use a whisk and stir in flour and cook for 30 seconds; add milk and garlic. bring to a boil (barely, just at the edges of the pan,) and stir in parmesan; whisk until melted. Sauce will thicken as it cools.

    Blackened Chicken with Creamy Garlic Alfredo Sauce:

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  • Taco Meat

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    I found this recipe at A Year in the Kitchen. It was really good, just a too salty for our tastes, so next I’ll reduce the amount of salt. Recipe below has the adjusted salt amount.

    Use the spice mixture to flavor ground beef, ground turkey, or chicken, and then you’ve got great flavored meat for any Mexican dish…salad, tacos, enchiladas, nachos etc.

    Spice Mixture Ingredients:

    • 2 TBSP dark mexican chili powder
    • 2 TBSP ancho chile powder
    • 2 TBSP cumin
    • 2 tsp. coriander
    • 2 tsp. onion powder
    • 1 tsp. smoked paprika
    • 1 tsp. cocoa powder
    • 1 tsp. dry oregano
    • 1/2 tsp. ground black pepper
    • 1/2 tsp. salt (start with this amount…can always add more salt)

    Meat:

    • 2 tsp. olive oil
    • 1 lb. ground beef, chicken
    • 1 red onion, minced
    • 4 garlic cloves, minced
    • 1 c. chicken broth

    Directions:

    1. Combine the spice mixture in a bowl and set aside.
    2. Heat olive oil in a nonstick skillet over medium high heat. Add meat, onions, and garlic until saute until meat is browned and nearly cooked through. Add spice mixture and broth, and simmer for about 8 minutes.
    3. For our taco salad, I served it family style with ice berg lettuce, black beans, pickled jalapenos, meat mixture, cheese, red onions, tomatoes, guacamole, sour cream, and cilantro (can add olives, corn, salsa etc.).

    Taco Meat:

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