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Vegetarian Chili
1 tablespoon olive oil
6 garlic cloves, crushed
1 large onion chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 10.75-ounce can pureed tomatoes
1 28-ounce can crushed tomatoes
1 can green chilies
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon cayenne
Juice of ½ lime
1 teaspoon ground black pepper
Heat the olive oil in a large pan and sauté the garlic, onion, green, red and yellow peppers until they just begin to soften.. Add the pureed tomatoes, crushed tomatoes, green chilies, cumin, oregano, cayenne pepper, lime, salt and pepper. Cover and simmer at least 1 hour and up to 2 hours.
Serve with the following accompaniments so your guests can build their own:
Black beans
Kidney beans
Spaghetti
Hot sauce
Meat
Cheese
Onions
Oyster crackers
Fritos
Cool Everything Dip
Serves 3 to 5.
Cool Everything Dip
This non-fat dip works with everything from veggies to wings to an assortment of chips or even as a topper on chili in place of the standard sour cream.
1 cup non-fat plain yogurt (preferably Greek yogurt)
1 tablespoon hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Ancho chili or Chipotle chili powder (or a combination of the two)
Note: You can add or subtract the heat to suit your taste. If you like it hot, don’t hold back on the hot sauce and add more chili powder.
Oven Baked Wings
2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings (with tips removed and split at center joint)
Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.
Place chicken on middle rack of oven, bake at 350 for one hour and cook until crispy, turning as needed. Serve with hot sauce and Cool Everything Dip.
Blue Stampede
1.5 ounces of Herradura Blanco
3 ounces lemonade
¼ ounce Blue Curacao
Shake with ice and strain into rocks glass with ice
Garnish with dried and sugared grapefruit spear
Pitcher Version
12 ounces Herradura Blanco
24 ounces lemonade
2 ounces Blue Curacao
Stir and serve over ice
Nawlins Gold and Black
1.5 ounces of Southern Comfort
3 ounces lemonade
Squeeze of lemon
Garnish with black licorice stick on a spear
Pitcher Version
12 ounces Southern Comfort
24 ounces lemonade
1 ounce of freshly squeezed lemon juice
Stir and pour over ice
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