Cincinnati Style Chili

There are several differences between my typical chili and Cincinnati style chili.  First of all you cook the ground beef in liquid rather than browning it up before adding liquid.  This makes the chili a finer texture rather than chunky.  Because you don't get the chance to drain the meat, you need to use a lean ground beef, or use ground turkey, so that you don't have a chili that's too greasy.  Also some of the spices are a little unusual too....cinnamon and cocoa powder.  Don't let this scare you away!  The difference that it adds to the taste is pretty subtle and you could always cut it back some.  Cincinnati chili is typical served on spaghetti and topped with a mound of shredded cheddar cheese.  The cheese really makes it yummy in my opinion!

The chili by itself would be considered one-way, on pasta is two-way, on pasta topped with cheese is three-way, with beans or onions is four-way, and with beans & onions is five-way.  So you could set up a chili bar so that everyone could have their chili the "way" they want it!  This would also be awesome on a chili dog!

Cincinnati Style Chili

1lb ground lean beef or turkey
1c onions, small dice
2T chili powder
1T cocoa powder
1t cinnamon
1/2 ground cumin
8oz canned tomato sauce
1c beef broth
1/2 T apple cider vinegar
16oz thin spaghetti, cooked according to package directions

toppings:
shredded cheddar cheese
diced onions
canned kidney beans, rinsed and reheated in water
oyster crackers

In a medium saucepan, add broth and meat.  Cook on medium heat, stirring frequently, until meat is no longer pink.  Add remaining ingredients and simmer on med-low for about 10 mins to blend flavors.  Serve chili over pasta with toppings.

Fettuccine with Prosciutto and Sage Cream

This recipe came from Publix.  They feature a recipe every week in their flyer and also feature recipes on the packages of their brand of products.  I have tried several of their recipes and they are great simple recipes.  You can go here to their website to explore more of their recipes.

I had never cooked with fresh sage before so that was why I was interested in trying this recipe.  It really had a very subtle taste in this dish so I may have to try it again where it has a more center stage appearance.  I followed the recipe as it was written, except I left out the mushrooms (which I like but the family doesn't).  We also had sauted broccolini, also called rapini, with this.  It's kinda like a cross between broccoli and greens.  It has some bitterness to it and wasn't my favorite side dish.


Fettuccine with Prosciutto and Sage Cream

1lb chicken breast, cooked and sliced into strips (I grilled mine)

10 sage leaves

12oz fresh mushrooms, sliced

4 slices of prosciutto (2oz), cut into strips

1/4 grated parmesan cheese

1 3/4c chicken broth

8oz fettuccine pasta

1c Alfredo sauce (I just used the whole jar)
2/3c roasted red pepper
olive oil

Cook pasta according to directions.  In a large saute pan, heat a tablespoon of oil on med-hi heat.  Add mushrooms and saute 2-3 minutes until browned.  Add red peppers and chicken and cook 1-2 mins.  Reduce heat to med-low and add chicken broth and alfredo sauce.  Simmer 3-4 mins.  Stir in cooked pasta, prosciutto, and sage.  Top with parmesan cheese and serve.

Cheesy Chicken Spaghetti

This recipe was originally from my friend Terri.  I have changed it a little from her recipe such as using just white meat chicken instead of a whole chicken and leaving out the mushrooms and green peppers.  It makes a huge 9x13 casserole and it is a very affordable meal to make for a crowd when served with garlic bread and salad.  This is a real kid pleaser too, kinda like spaghetti meets rotel dip with chicken.  It also freezes well so it makes a great dish to take to someone or to split it and eat one half and freeze the other.  Needless to say, I've made this several times!

Cheesy Chicken Spaghetti

1lb cooked chicken (white or dark), chopped
1lb thin spaghetti
1 can rotel tomatoes
1 can cream of chicken
1 lb velvetta, cubed
1/2 c milk
1c shredded cheddar cheese

Boil spaghetti in a large pot and drain.  In same pot, add rotel, cream of chicken, velvetta, and milk.  Heat this mixture over low heat until velvetta is melted and everything is combined.  Add pasta and chicken to mixture and pour into casserole dish and top with shredded cheese.  Bake at 350 until bubbly.

Double Cheese Macaroni

I found this recipe on the back of a box of Ronzoni Quick Cook pasta.  I adapted it by doubling the recipe and adding some steamed broccoli and chopped cooked chicken to make it a meal.  I was making it for someone else but I took plenty of sample bites to know that it's good.  I'm planning to make it for us soon!  Here is their original recipe that serves 4.

Double Cheese Macaroni

1/2 box (2 cups) Ronzoni Quick Cook macaroni style pasta

1 jar alfredo pasta sauce

2 c shredded cheddar cheese

1/4 c grated parmesan cheese

2 T seasoned bread crumbs

1 T melted butter

Cook pasta according to package directions.  Meanwhile, in a large skillet over medium heat, heat alfredo sauce and cheddar cheese.  Drain pasta but reserve some of the pasta water.  Add pasta to sauce and add some pasta water if it's to thick.  Mix together parmesan cheese, bread crumbs, and butter.  You can just sprinkle it on top or if your pan is oven proof put it under the broiler a little to brown the bread crumbs.

Beef Stroganoff

This is a recipe I found on the back of a bag of Ronzoni Healthy Harvest pasta.  I really didn't alter the recipe at all except for leaving out the mushrooms.  I love them but my family doesn't so I just saute them on the side and add them to my plate.  Sorry I don't have a picture.  I'll have to add that next time!

Beef Stroganoff

1 lb gr beef
1/2 c chopped onion
1 1/2 c water
2 beef bouillon cubes
1 T Worcestershire sauce
3 T AP flour
12 oz whole wheat egg noodles
16 oz sour cream
salt/pepper
Sauted mushrooms

Brown gr beef with onions in a large skillet.  Meanwhile, boil pasta according to package directions and drain.  Drain gr beef and add back to skillet.  Add water, bouillon, and Worcestshire and bring to a boil.  You can add the mushrooms here if you want them.  Add flour to sour cream and then add to skillet.  Bring mixture to a simmer but don't boil.  Add pasta and mix thoroughly coat.  Add salt and pepper to taste.

Grilled Vegetables with Feta and Orzo

This is such a great side dish or could also be a light, meatless main dish.  If you are not familiar with orzo, it is a rice shaped pasta.  Also, I use a grill basket to hold my chopped vegetables on the grill.  If you don't have one, you can just cut your vegatables into large pieces for the grill and then after they are cooked just chop them some more for the dish.  Enjoy!

Grilled Vegetables with Feta and Orzo

1 lg zucchini

3 sm yellow squash (I like the small ones because they are less seedy)

1 sm red onion (I use vidalia when they are in season)
1 red bell pepper
1 med tomato
1t Greek seasoning (Cavender's is good)
1 T olive oil (garlic infused oil is good here too)
1/2 c crumbled feta
1 c orzo
1/4 - 1/3 c good Italian dressing (Paul Newman's Olive Oil and Vinegar is great)

Chop all of the vegetables into 1 inch chunks and combine into a bowl except for tomato.  Season with Greek seasoning and oil and toss to coat.  Grill until charred and tender.  Meanwhile, cook orzo according to package directions.  Be careful not to overcook or you will have mush.  Drain the orzo and in a bowl add the dressing and chopped tomato while the orzo is still hot.  Add grilled vegetables and feta.

Pasta Carbonara

I found this recipe when I was checking out the I Heart Publix website to make my shopping list.  She had posted it from the Our Family Eats website.  So there you go!  Two great websites to go check out!  This was a nice simple pasta dish.  We had ours with grilled chicken and salad and everyone loved it.  Sorry I don't have a picture.  I was feeling crummy that night and was thinking about taking pictures.

Pasta Carbonara

1 box thin spaghetti (I used whole wheat)
5 strips of bacon cut crosswise into strips
1T minced garlic
2 eggs
1c grated parmesan cheese
1/4 t black pepper

Cook pasta according to package directions but save pasta water. Saute bacon and add garlic being carefull not to burn the garlic.  Whisk eggs, cheese, and pepper together in a small bowl.  Once bacon and garlic is ready, add pasta and egg mixture.  Stir pasta frequently to coat with sauce and add pasta water 1/2 cup at a time until at desired consistency.  The heat of the pasta and the pasta water will cook the eggs.

Tuscan Pasta with Tomato-Basil Cream

This is a recipe that my aunt Elaine found on myrecipes.com.  Very simple and delicious.  She served it with a wedge salad, garlic bread, and asparagus that was blanched, plunged in ice water, and topped with Italian dressing.  Enjoy!

Tuscan Pasta with Tomato-Basil Cream

1 20oz package of refrigerated cheese ravioli (we substituted chicken tortellini)

1 16oz jar of sun dried tomato alfredo sauce

2T white wine

1 14.5oz can petite diced tomatoes, drained

1/2 c chopped fresh basil

1/3 c grated parmesan cheese

Prepare pasta according to package directions.  Combine alfredo, wine, tomatoes, and basil in saucepan and simmer over med-low heat until heated through.  Toss drained pasta into sauce and top with cheese.