Chicken Chili

A hearty chili made with white meat chicken instead of ground beef by Lacey Johnston.
Serves 2-3.

• 1/2 White Onion, chopped
• 1 stem Celery, sliced
• 1 Chicken Breast, cut into 1/2" cubes
• 1/4 cup Frozen Corn
• 1 Red Bell Pepper, chopped
• 3 tbsp Olive Oil
• 24.5 oz. can Diced Tomatoes
• 14 oz. can Tomato Sauce
• 15 oz. can Red Kidney Beans
• 15 oz. can Black Beans
• 1 tbsp Chili Powder
• 1 clove Garlic, minced
• 15 oz. can Nalley's No Meat Chili*
• Salt & Pepper to taste

*This is the way my Mom used to make homemade Chili, she added the Nalley's for flavor but you can substitute it by adding the following; 14 oz. can diced tomatoes, 2 tbsp Tomato Paste, 15 oz. can Pinto Beans and 1 tbsp Taco Seasoning.

1. In a large Dutch oven, add 2 tbsp olive oil and heat over medium-high heat.
2. Add chicken and cook 5 minutes, stirring occasionally.
3. Remove chicken with slotted spoon, set aside.
4. Add remaining olive oil, return heat to high.
5. Add onion and celery, saute till onion becomes tender. Add garlic, cook 30 seconds.
6. Add bell pepper, corn, cooked chicken, tomato sauce, tomatoes, beans, seasonings and meatless chili, bring to a boil.
7. Reduce to a simmer and cover, cook for 1 hour.
8. Add corn, uncover and continue to cook 15 minutes.
9. Serve immediately with shredded cheddar cheese and sour cream.

Eggplant Parmesan (Parmigiana)

A traditional preparation of Eggplant Parmigiana with a simple pan fry and bake of tomato sauce and cheeses by Lacey Johnston.
Serves 4

• 1 Eggplant (about 12 ounces)
• 1 Egg, beaten
• 1 tbsp Water
• 1/4 cup All-Purpose Flour
• 2 tbsp Olive Oil
• 1/3 cup Parmesan Cheese, grated
• 1 cup Pasta Sauce
• 3/4 cup (3 oz.) Mozzarella Cheese, shredded
• 1/8 tsp Kosher Salt
• 1/8 tsp White Pepper
• 1/2 tsp Fresh Parsley, chopped
• 1 cup Pasta Sauce
• 1 box Whole Wheat Spaghetti

1. Preheat oven to 400* degrees F.
2. Cook pasta according to package directions, drain and set aside.
3. Wash and peel eggplant, cut into 1/2" rounds.
4. In a small bowl, combine water and egg, dip eggplant slices into egg mixture and then into flour, turning to coat both sides.
5. Heat a large non-stick skillet to medium heat with olive oil.
6. Cook eggplant for 2 - 3 minutes per side or until golden, drain on paper towels.
7. In a large casserole dish, spread about 2 tbsp of pasta sauce into bottom of dish.
8. Place eggplant in a single layer, sprinkle with Parmesan cheese, salt, pepper and parsley.
9. Top with 1 cup spaghetti sauce and mozzarella cheese.
10. Bake for 15 minutes or until cheese is melted and sauce is bubbly.
11. Toss cooked pasta with remaining 1 cup pasta sauce, serve with eggplant slices.

Black Bean Succotash

A bright, colorful mix of crisp and tender vegetables with the protein of black beans.  Pairs very well with mashed sweet potatoes and fish or chicken by Lacey Johnston.
Serves 2 - 4

• 1 Pablano Pepper, seeded
• 1 Red Bell Pepper, seeded
• 1/4 cup Black Beans, drained and rinsed
• 1/4 cup Frozen Corn
• 1/2 Yellow Onion
• 1 Zucchini, seeded
• 1 Yellow Squash, seeded
• 1 clove Garlic, chopped
• 1 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• Salt & Pepper, to taste

1. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
2. In a non-stick skillet, add butter and olive oil over high heat.
3. Add onion and peppers, cook about 3 minutes or until onions begin to soften.
4. Add remaining veggies and black beans, cook about 3 minutes or until squash is crisp tender. Stirring gently as needed.
5. Add garlic, salt and pepper to taste, cook 1 minute.
6. Serve immediately. 

German Pancakes

German pancakes just like you would get in a restaurant, huge cakes that creep up the sides of your pan and take over your plate.  With a touch of vanilla and cinnamon, these cakes can be made sweet or savory by Daniel Williams.
Serves 1.

• 1/2 cup Milk
• 1/2 cup Bread Flour
• 2 Eggs
• 1/8 tsp Kosher Salt
• 1/4 tsp Vanilla
• 1/4 tsp Ground Cinnamon
• 1 tbsp Unsalted Butter

1. Add cold butter to your cast iron pan or enamel dish, place in oven and preheat with oven to 425* degrees F.
2. Meanwhile, in a bowl, mix together all ingredients with whisk till smooth.
3. Remove hot pan from oven and pour batter into the prepared pan.
4. Bake for 12 - 15 minutes or until risen and golden.
5. Serve with butter, syrup and powdered sugar for a sweet cake, serve with lemon and butter for a savory cake.

Cheesy Scalloped Potatoes

A very rich, creamy side dish with loads of potatoes and three cheeses.  My Aunt Lynne introduced me to this recipe and it is wonderful! Pairs well with ham, peas, steak and carrots by Better Homes & Gardens.
Serves 6 - 8

• 1/2 Yellow Onion, chopped
• 1 clove Garlic, minced
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 1 1/4 cups Milk
• 3/4 cup Sharp Cheddar, Gruyere and Swiss (mixed evenly), shredded
• 3 Russet Potatoes, thinly and evenly sliced

1. Preheat oven to 350* degrees F. Grease a casserole dish, set aside.
2. In a saucier over high heat, cook onion in butter until onions begin to soften and become translucent. 
3. Add garlic, cook 30 seconds more.
4. Stir in flour, pepper and salt, reduce heat to medium.
5. Add milk and cheese, cook and stir until thick and bubbly.
6. Place half the sliced potatoes in prepared dish, cover with half the sauce.
7. Repeat potato and sauce layer.
8. Bake, covered with foil for 40 minutes.
9. Remove foil and bake 30 minutes or until potatoes and done (top should be slightly golden).

Tuna Noodle Casserole

My mom's recipe with my personal twist, it's a casserole packed with noodles, cheese, tuna and vegetables.  Makes great leftovers the next day by Kathy and Lacey Johnston.
Serves 4 - 6.

• 1 box Tri-Color Rotini
• 1/2 cup Saltines, crushed or Panko Bread Crumbs
• 1 tbsp Unsalted Butter, melted
• 3 stocks Celery, sliced
• 1/2 Yellow Onion, finely chopped
• 1/4 cup Unsalted Butter
• 1/4 cup All Purpose Flour
• 1/2 tsp Kosher Salt
• 1/2 tsp Dry Mustard
• 1/4 tsp Black Pepper
• 2 cups Milk
• 2 (6 oz.) cans Tuna packed in water, drained
• 1 cup Sharp Cheddar Cheese, cut into 1/2" cubes
• 1/4 cup Roasted Sweet Red Peppers, seeded and chopped (optional)
• 1/4 cup Crimini Mushrooms, chopped (optional)

1. Cook noodles according to package directions, drain and set aside.
2. Preheat oven to 375* degrees F.
3. In large saute pan, saute celery, mushrooms and onion in butter over medium-high heat till tender.
4. Stir in flour, salt, dry mustard and black pepper till flour is disolved.
5. Add milk, cook and stir until slightly thick and bubbly.
6. Remove from heat, add cheese, tuna, red peppers and noodles, stir till combined.
7. Transfer to casserole dish, sprinkle with bread crumbs and then drizzle with melted butter.
8. Bake, uncovered, for 35 minutes or until breadcrumbs are golden.

Chicken & White Bean Stew

A very comforting stew, perfect for cold days with lots of veggies and chicken in a creamy broth by Lacey Johnston.
Serves 4

• 2 (14 oz.) cans Chicken Stock
• 1 Yellow Onion, chopped
• 2 Celery Sticks, sliced
• 2 Carrots, chopped into rounds
• 1/2 cup Frozen Peas
• 1/2 cup Cannellini Beans, drained
• 1 cup Water
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 tsp White Pepper
• 2 cups Milk
• 2/3 cup All-Purpose Flour
• 2 Chicken Breasts, cut into 1/2" cubes
• 2 tbsp Olive Oil
• 2 tbsp Butter

1. In a large dutch oven over medium heat, cook chicken for 5 minutes in olive oil. Stirring frequently.
2. Remove chicken with slotted spoon, set aside.
3. Add butter to pan, increase heat to medium-high.
4. Add celery, onion and carrots, saute until onion is tender but not brown.
5. Add dried herbs and flour to pan, stir till flour is dissolved.
6. Add chicken stock, milk, water, beans and peas.
7. Return chickn to pot and bring to a boil.
8. Reduce heat to a simmer, cover and cook 10 - 12 minutes or until chicken is cooked through.

Wacky Cake

An egg and butter free chocolate cake that won't make you miss either ingredient. Super moist and super easy to make.
Serves 10.

• 1 1/2 cups All-Purpose Flour
• 1 cup Sugar
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 3 tbsp Cocoa Powder
• 6 tbsp Vegetable Oil
• 1 tsp Vinegar
• 1 tbsp Vanilla
• 1 cup Cold Water
• 1/4 cup Powdered Sugar

1. Preheat oven to 350* degrees F, grease 8" square baking dish, set aside.
2. In a large bowl, mix dry ingredients, pour in wet ingredients and stir until smooth.
3. Pour mix into prepared baking dish.
4. Bake for 20 minutes or until toothpick comes out clean.
5. Let stand until completely cool.
6. Sift powdered sugar over the top, serve in squares.

Mom's Taco Casserole

A beef taco casserole with lots of corn, cheese and tortilla chips.  A huge kid favorite that adults love too by Kathy Johnston.
Serves 4 - 6.

• 1 bag Tortilla Chips
• 1 lb. Ground Beef
• 2 tbsp Taco Seasoning
• 8 oz can. Tomato Sauce
• 1/2 bag Frozen Corn
• 1 tbsp Dried Basil
• 2 tbsp Parsley Flakes
• 1 cup Cheddar Cheese, shredded
• 1 cup Water
• Salt & Pepper to taste

1. Preheat oven to 325* degrees F.
2. In a large skillet, brown beef, drain and return to pan.
3. Add salt, pepper and dry seasonings.
4. Add tomato sauce and bring to a boil.
5. Add corn and water (up to 1 cup), reduce heat to low and simmer 15 minutes.
6. Arrange chips in casserole dish in a single layer, pour half meat mixture over chips.
7. Repeat layer and top with cheese.
8. Bake for 20 - 30 minutes or until chips are golden and cheese is melted.

Perfect Mashed Potatoes

Perfect mashed potates everytime, plus if you have a lot of things going in the kitchen, you can make them in advance and keep them warm in the oven at 250 degrees F covered with foil until you are ready to eat by Lacey Johnston.
Serves 2 - 4

• 2 Russet Potatoes, peeled and cut into 2" chunks
• 1 Yukon Gold Potato, peeled and cut into 2" chunks
• 1/4 cup Milk
• 4 tbsp Sour Cream (optional)
• 2 tbsp Fresh Chives (optional)
• 4 tbsp Butter
• Salt & Pepper

1. Add potatoes to a large pot, fill with cold water just till covered.
2. Turn heat to high and bring to a bubble. 
3. As soon as it starts to bubble, reduce heat to medium-low (a barely bubbly simmer) and cook 15 minutes.
4. Check potatoes with toothpick to ensure they are done, drain, return to pot.
5. Using a hand potato masher, mash just till there are no longer any big chunks.
6. Add butter, milk, sour cream, chives, salt and pepper to taste. Add more milk if needed to reach desired consistency. Mix with an electric mixer on low speed till smooth.