Three Bean Chili

This recipe came from the Bush Beans website. It's great for a big crowd. It's really great when you've been to the SEC Championship in Atlanta (Bama vs. Fla) and it's cold outside....you get home and wish you had something to eat. Then your sweet neighbor, who couldn't go to the game, brings you this big pot of chili to celebrate the Big Bama Win! Wouldn't it be great to have friends like that! :-)

1 lb. lean ground beef
1 lb. ground turkey meat
3 tsp. chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans (16 oz.) Bush's Best Dark Red Kidney Beans
2 cans (16 oz.) Bush's Best Pinto Beans
2 cans (15 oz.) Bush's Best Black Beans
1 can (14.5 oz.) chopped tomatoes
1-1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground pepper
1/2 tsp. cumin
1/2 tsp. cinnamon
1 can (6 oz.) tomato paste
Sour Cream to garnish

Brown meat in large pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown. Stir in remaining ingredients except sour cream. Simmer on low heat for 20 minutes.

Penne with Beef and Arugula

This is also a great recipe for a tailgate or picnic! It's a recipe from Giada De Laurentiis (with a couple of adjustments). My family loves it so it's a hot item at our house. It's kind of an "all in one" meal, so I simply serve it with garlic bread.

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
2 garlic cloves, minced
3/4 cup plus 3 Tblsp. extra-virgin olive oil
1 lb. penne pasta
1/4 cup balsamic vinegar
2 Tblsp. Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula
1 pint cherry tomatoes, sliced in half

Season the steak with salt, pepper, and garlic. Heat 3 Tblsp. olive oil in a skillet over medium heat. Cook the steaks for about 7 minutes on each side. Remove the meat to a cutting board and let it rest while you cook the pasta.

Cook pasta in salted water until tender but firm. Drain the pasta and reserve 1/4 cup of the cooking water.

Whisk together the balsamic vinegar, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, basil, parsley, and 3/4 cup olive oil. Add half the dressing and the reserved pasta water to the pasta and toss.

Slice the steaks thin and add to the pasta with the arugula. Add remaining dressing, sliced tomatoes, and more salt and pepper.

Pasta & Corn Salad

It's been a long, long time since I've posted. Thanks to Lynn and Sandy for getting me motivated!! This is the pasta salad that I served during the Alabama/Tennessee Tailgate.....ROLL TIDE!! Everyone loved it and has been requesting it ever since. Double the recipe for a big gathering!

5 Tblsp. olive oil
5 Tblsp. Red Wine Vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1-1/2 cups corn, frozen-thawed
1-1/4 pound plum tomatoes, chopped
8 oz. penne pasta, cooked
1/2 cup grated parmesan
Salt and Pepper

Whisk 4 Tblsp. oil, vinegar, basil, and garlic in large bowl. Heat 1 Tblsp. oil in skillet over medium heat. Add corn, saute 3 minutes. Add corn to dressing mixture. Add tomato, pasta, cheese. Toss and add salt and pepper.