But not to worry, I'll be making Monday night dinners, and hopefully, I'll be able to post recipes more often. My work and school schedule is becoming (extremely) hectic, but I thought I might share tonight's recipes with you all.
A very simple meal:
5-bean chili con carne
Cheesy tex-mex cornbread
Bell pepper salad
Chili:
2 lbs ground beef (may be omitted for vegetarian chili)
1/2 cup chopped onion
1/2 can each of:
red kidney beans
pinto beans
white beans
black beans
dark kidney beans
2 small cans tomato paste
2 small cans tomato sauce
3 tsp chili powder
1 tsp hot paprika
2 tsp garlic powder
3 tbsp hot sauce
4 tbsp finely chopped jalapenos (I used the canned kind)
grill seasoning (or mixture of freshly ground pepper, salt, garlic and onion powder)
In a large, preheated skillet, brown meat and onions, add grill seasoning and allow to simmer about 5 minutes, or until onions begin to "carmelize"
Toss all ingredients into a crockpot, let it sit on high 2-3 hours
Easy enough?
Tex-Mex Cornbread:
1 egg beaten
1 cup yellow corn meal (be sure to use corn meal and not corn bread mixture, which usually contains wheat flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vegetable oil
1 tsp sugar
1 cup shredded cheese of your choice (I used a white/yellow cheddar mixture)
2 tablespoons chopped jalapenos
Throw all that stuff in a bowl
Mix it up
Bake at 450 for 25 minutes
Shut the oven off, throw a little extra cheese on top
Wait 5 minutes before removing from oven
Bell Pepper Salad:
Romaine lettuce
Red, Yellow, and Green Bell Peppers, chopped into 1-inch squares
The remainder of the black beans may be added on top, just be sure to rinse and drain well
Serve with a roasted red pepper flavored salad dressing
