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Texas Chili

Texas Chili

Yields:  6 Servings                                                  Prep Time:  10 Minutes                                  Total Time:  40 Minutes

Ingredients:

  • 1 Tbsp Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Lbs 90%-10% Ground Beef
  • 1 1/2 Tsp Chili Powder
  • 1 1/2 Tsp Paprika
  • 1/2 Tsp Dry Mustard
  • 1/4 Tsp Cayenne (Optional)
  • 1/2 Tsp Black Pepper
  • 1 1/2 Tsp Granulated Garlic
  • 1 1/2 Tsp Granulated Onion
  • 1/2 Tsp Dried Oregano
  • 1 Tsp Salt
  • 2 Tsp Ground Cumin
  • 1/2 C Red Wine
  • 1 28-oz Can Crushed Tomatoes
  • 1 C Low Sodium Chicken Stock
  • Toppings:  Greek Yogurt or Sour Cream, Sliced Green Onions, Shredded Cheddar Cheese

Directions:

  1. In a large skillet on medium high heat, heat the olive oil and add the onions.  Cook for 4-6 minutes until softened.
  2. Add the ground beef and seasonings, breaking into small crumbles as it cooks and stirring to combine.
  3. Cook the meat until well-browned, about 6-8 minutes.
  4. Stir in the crushed tomatoes, chicken stock and red wine and combine.
  5. Cover and cook for 20 minutes on medium heat.
  6. Serve with toppings of your choice.
Coconut Water Fruit Popsicles

Coconut Water Fruit Popsicles

Yields: 6 Popsicles                                           Prep Time:  10 Minutes                                        Total Time: 5-8 Hours

Ingredients:

  • Strawberries, sliced
  • Blueberries
  • Raspberries
  • Kiwi, sliced
  • Peaches, sliced
  • Coconut Water

Directions:

  1. Fill popsicle molds, or cups, 3/4 full of fruit.
  2. Fill the remaining mold, or cup, with coconut water.
  3. Put molds into the freezer and let set for 5-8 hours.
  4. Once popsicles are completely frozen, run the bottom of the mold under warm water to release from the mold or cup.

Tip:  Choose the fruit of your choice for the popsicles.  For July 4th, use strawberries, blueberries and raspberries or for Christmas use strawberries, peaches and kiwi.

Mexican Street Corn

Mexican Street Corn

Yields:  4 Servings                                      Cooking Time:  30 Minutes                                  Total Time:  30 Minutes

Ingredients:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled/grated Cotija cheese, plus more for serving
  • 1/2 tsp ancho chili powder, plus more for serving
  • 1 medium clove garlic, finely minced
  • 1/4 cup cilantro finely chopped
  • 4 ears of shucked corn
  • 1 lime, cut into wedges

Directions:

  1. Light grill.  For gas grills, light half of your grill burners to high heat.  Let grill preheat for 5 minutes.
  2. Combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl until well blended.
  3. Place corn on the hot side of the grill, rotating occasionally, until cooked through.  There should be some charred spots throughout, about 8 minutes total.
  4. Transfer corn to the bowl with the cream mixture and use a spoon to coat each ear evenly.  Coat the corn with additional chili powder and cheese and serve with lime wedges.

Tip: For softer kernels, boil corn for 2 minutes prior to grilling.