Spicy Chicken Chili

For all you spicy fan lovers - this is a delicious chili that is easy to make on the stove...

Ingredients

• 1 T. oil
• 1 c. chopped onion
• 1 lb boneless skinless chicken breasts, cut into small pieces
• 1 t. cumin
• 1 t. cayenne pepper
• 1 T. cilantro
• 2 cloves garlic, minced
• 2 T. chives
• 1 c. salsa verde
• 1/2 c. chicken broth
• 2 cans (15 oz) Great Northern Beans
• 1 can (15 oz) corn
• 1/4 c. sour cream

Heat oil in a large saucepan over med-high heat. Add onion and cook until soft and transparent. Add the chicken, cumin, cayenne pepper, cilantro, garlic and chives. Cook until the chicken is no longer pink. Add the salsa verde and chicken broth and bring to a boil. Reduce heat and add the Great Northern Beans - drain only 1 can, keep the liquid of one. Add the corn. Stir well and cook on med-low heat for 5 mins, stirring occasionally. Reduce heat to low, add sour cream and let simmer at least 5 mins. Serve with tortilla chips.

I hope this satisfies all you spicy food lovers out there - kick it up a little by adding some of your favorite hot sauce too!

Cheesy Squash Macaroni

Ok - this recipe is a little different than the typical macaroni and cheese, but I like it. It does not have a super cheesy taste, but rather a peculiar sweet cheesy taste...try it and let me know what you think...

Ingredients

• 1 lb. elbow macaroni
• 2 c. diced butternut squash (I found this in a bag pre-chopped in the produce section if you cannot find it fresh)
• 1-1/2 c. milk
• 1 c. Cheddar cheese
• 1 c. Mexican cheese
• 1/2 c. Ricotta cheese
• 1/2 t. salt
• 1/2 t. cayenne pepper
• 3 T. grated Parmesan cheese
• 2 T. bread crumbs
• 2 t. olive oil

Preheat oven to 375 degrees. Lightly grease a 9x13 baking pan.

Cook macaroni according to the packaged directions.

Meanwhile, in a large saucepan place the squash and milk and heat over med-low heat until the squash is soft. Mash the squash with a fork into smaller pieces and continue heating in the saucepan. Add the 3 cheeses, salt and cayenne pepper to the pan and continue heating on med-low until the cheeses are melted. Pour the cooked macaroni into the 9x13 baking pan and pour the squash and cheese mixture over it.

In a small bowl combine the grated Parmesan cheese, bread crumbs and olive oil. Sprinkle this mixture over the macaroni. Bake for 25-30 mins until hot and bubbly. Broil for 3-5 mins to make the top brown and crispy.

A good way to sneak a veggie into your meal...so what do you think?

Baked Burritos

These burritos are easy and delicious...

Ingredients

• 1 lb. ground beef
• 1 can refried beans
• 1 can Ro-tel
• 2 c. Mexican shredded cheese
• 8 oz. sour cream
• 1 1/2 c. picante sauce
• 8 flour tortillas

Preheat oven to 350 degrees. Lightly grease a 9x13 glass pan.

In a large skillet, brown the ground beef on med-high. Turn the heat down to med-low and add the Ro-tel and refried beans. Stir until well mixed and hot. In a large bowl, mix together 1-1/2 c. cheese, 8 oz sour cream and 1 c. picante sauce. Add the meat mixture and mix well. Spoon the mixture into the flour tortillas, roll and place seam down in the glass pan. Pour remaining picante sauce and shredded cheese over the top. Bake at 350 degrees for 20-25 mins or until cheese is melted and burritos are hot.

Try serving with the Guacamole and Chipolte Dip from the last posting - yummy!