Leftover Chili? Make Pasta!

We had leftover Game Day Chili and I decided to do my own version of Cincinnati Skyline Chili, which is basically chili over spaghetti noodles. People in Ohio would not be happy with my description but really do I care? Ha--can you tell I've lived in Michigan WAY longer than the 18 years I spent in Ohio??

1/2 pound bucatoni--thick cut spaghetti--cooked al dente

Reheat the chili and thin with tomato juice. Serve pasta with sauce-garnished with cheddar cheese, chopped jalapenos, and chopped onion. Nice with garlic bread.

Game Day Chili

Back in the day there was a very spicy Chili Cook-Off in Saline each year. One year the winning chili went on to take state and national honors so it was indeed a prize-winning recipe. The interesting thing was that this chili had no beans. Now, to some, that would be chili heresy, but I guess not if you're from Texas. Supposedly, many Texans like their "bowl of red" to be beanless. This recipe which is an adaptation of the Bob Varga's winning recipe does not have beans but I have to say I don't really miss them.

1 lb ground pork
1 pound round teak, cut into small dice
1 huge onion, diced
1 huge green pepper, diced
8 celery stalks, diced
1 can green diced green chilis
7 garlic cloves, minced
2 bay leaves
2 oz chili powder
4 T cumin
1 t sugar
2 T beef base
1 t oregano
1 huge can whole tomatoes, crushed up
1 15 oz can tomato puree
1/2 jar spicy tomato juice
4 hot peppers (jalapenos or habaneros) chopped finely

In large soup pot brown the meat, and then add all the spices. Stir in the onion, pepper, celery, chilis. Let cook about 20 minutes. Add everything else and simmer uncovered for two hours.

When ready to serve--add toppings of your choice:  we do avocado, pickled jalapeno, Greek yogurt and cheese-plus oyster crackers!

Salmon with Anchovy Butter

This is a recipe from Melissa Clark (NY Times food writer) and it's so good. However, some folks think they don't like anchovies. This is so tasty you might want to try it.

1 lb salmon cut in two portions
3 T butter
1 large garlic clove minced
4 anchovy fillets, minced
1/2 t salt
black pepper
1 T drained capers
lemon
parsley

Mash the garlic, and anchovies with the butter-add the salt and pepper. When ready to cook fish, preheat oven 400.  Heat 1/2 the butter mixture in oven proof pan. Add the fish, skin side down for about 3 minutes. Add the capers to the skillet and put the skillet in the oven for 8-10 minutes. Take skillet out and add the rest of the butter mixture to melt. To plate, put fish on plate, spoon pan butter sauce over, squeeze half a lemon over fish and add parsley. Really good with rice and peas.

Chicken Sausage and Potato Salad

This is a yummy and easy dish to make if you happen to have only a few ingredients on hand in the fridge. I only had a couple cups of greens and the dish would have been better with double that!

1 pkg small potatoes, cut in half
4 cups of greens--arugula or other mixed greens
1 pkg of hot Italian chicken sausage, sliced in one inch pieces

1/3 cup cider vinegar
1 T Dijon mustard
1 T maple syrup
1 T olive oil

Steam the potatoes for 15 minutes. Pour them into a large bowl-add the greens and cover with foil. Next, sauté the sausage pieces in some olive oil. When they're nicely browned to your liking, add them to the bowl and cover again. In the skillet, pour in the vinegar, mustard, syrup, and olive oil. Whisk around well--add black pepper. Pour hot dressing on the mixture in the bowl and toss well. Serve with a nice crusty bread and butter.

Balsamic Chicken with Corn and Swiss Chard

I happened to go to the Farmers Market today mainly because I wanted tomatoes. I get frantic at this time of year because tomato season is ending! It's such a short window and you have to squeeze in as many fresh Michigan tomatoes while you can! While at the market I happened by a stall that had the most gorgeous greens so of course they had to come home with me. This recipe is dang good--enjoy!

2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1 tablespoon dijon mustard
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 slices thick-cut bacon, cut into 1/2-inch pieces
1 1/2 cup of froozen corn, thawed
1 bunch Swiss chard, chopped (stems and leaves separated)
2 tablespoons unsalted butter
3 scallions, sliced

Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture.Marinate for a couple of hours in fridge.

Preheat a grill to medium and lightly brush the grill grates with olive oil.  Grill 5 minutes on one side and 5 on the other.

Meanwhile, heat a cast-iron skillet to medium-high heat on the stove  Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.

Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.