Food

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
11/2 cups frozen corn, thawed (optional)
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions:
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. [Full Story »] 

Here is a BBQ recipe to gear up for BBQ & Blues this weekend. I hope you will enjoy!

BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1 ounce lemon juice
1 ounce Worcestershire sauce
4 ounces apple cider vinegar
1 ounce light corn syrup
4 ounces paprika
For the spaghetti:
1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti


Directions for sauce:
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.
For the spaghetti:
Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
[Full Story »] 

Ingredients:
4 cups broccoli florets (no stem, about 1 bunch)
1 cup white raisins
1 med. purple onion, chopped
1 cup grated cheddar cheese
8 slices bacon, fried and crumbled
1 cup mayo
2 tbsp. apple cider vinegar
2 tbsp. sugar

Mix mayo, vinegar and sugar and let stand for a while. Combine broccoli, raisins, onion and cheese and sauce mixture. Add crumbled bacon on top. [Full Story »]