Cincinatti Skyline Chili

http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm

Britta's Key Lime Pie

Another recipe I'm posting as my own contribution. What can I say. I have not been all that inspired in the culinary arena of late. My friend Britta brought (ha ha Britta brought) this to our BBQ, and it was taste-ty!

Key Lime Pie

• 1 graham cracker crust
• 2 cans sweetened condensed milk (use only 1 1/2 cups in total)
• 1/2 c light sour cream
• 2/3 c lime juice from concentrate (in frozen juice section)
• 2 limes of grated zest

1. Preheat oven to 350
2. Mix condensed milk, sour cream, lime juice and lime zest really good. Then pour into graham cracker crust
3. Bake in oven for about 15 minutes or until you see tiny pinhole bubbles burst on the surface (could be less time). Let cool on counter than cool in refrigerator for at least 4-5 hrs before serving.

Michelle's Black Bean Salsa

I have to post this here so I don't lose it. I made it for Larry's b-day BBQ last weekend, and it was a huge hit!

Black Bean Salsa
2 cans black beans drained and rinsed (I used one).
1 package frozen corn (I used canned).
1/2 of a red onion chopped
2-4 Roma tomatoes diced
2- Avacados sliced
Fresh Cilantro chopped - 1/4 of the bunch
2-3 limes - squeeze out the juice
2-3 tablespoons of red wine vinegar
Salt and pepper to taste. (I added chili, cumin, and garlic powders, but it's just as good without).

Rosemary Garlic Salmon a la Sam's Club

Tried this yesterday on "Sample Sunday" and it was delish! I didn't use the butter & used Trader Joe's Lemon Pepper instead. Of course I would serve it with brown rice or bulgur.

Rosemary is an unexpected herb with salmon that gives it a Mediterranean flair. Serve this with sautéed broccoli and nice Pinot Noir.
Serves 4
Preparation Time 5 minutes
Cooking Time 15 - 20 minutes
Difficulty Easy
Ingredients
1 ea Fresh Salmon Filets
2 oz Bertolli® Extra Virgin Olive Oil
3 Tbs. Tones® Rosemary Garlic spice
Spice Island® Mediterranean Sea Salt (to taste)
Spice Island Black Peppercorns (to taste)
4 pats Butter
2 Tbs. Real Lemon®
Cooking Directions
Cut Salmon fillet into 4, 5oz portions. Generously coat Salmon with Rosemary Garlic Spice. Sprinkle fish with sea salt and black pepper (to desired taste).Add Olive Oil to a hot sauté pan. Sear Salmon for 3 min. on both sides.Reduce heat and cook for 8 min. turning frequently until Salmon reaches 155 degrees internal. After Cooking the fish top with a pat of butter and squeeze lemon over top, serve.
Wine Recommendations
Chardonnay
Pinot Noir

Tropical Thunder

Summer is fast approaching, and I am in full-throttle smoothie makin' mode. Good thing I have my trusty Magic Bullet blender to see me through. Here's my latest creation. Amounts are approximate. This will make two 12-16 oz. smoothies.

1 Mango Popsicle (preferably the kind made with real fruit)
1 Banana
1 C Frozen Pineapple Chunks
1/2 C Plain Yogurt
1/2 C Coconut Water (NOT Coconut Milk!)

Blend to your heart's content!

Atichoke, Spinach, and Feta Stuffed Shells

Artichoke, Spinach, and Feta Stuffed Shells

5 servings (serving size: 4 stuffed shells)

Ingredients
1 teaspoon dried oregano
1/4 cup chopped pepperoncini peppers
1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded provolone cheese, divided
1 cup (4 ounces) crumbled feta cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 teaspoon freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, thawed and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 garlic cloves, minced
20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
Cooking spray

Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.


Nutritional Information
Calories:
394 (28% from fat)
Fat:
12.4g (sat 7.7g,mono 2.9g,poly 0.7g)
Protein:
21.3g
Carbohydrate:
48.9g
Fiber:
8.7g
Cholesterol:
38mg
Iron:
5mg
Sodium:
954mg
Calcium:
455mg
Krista Montgomery, M.S., R.D., Cooking Light, DECEMBER 2006

Broccoli, Bacon & Cheddar Toss (from Michelle)

Salad
3 C small fresh broccoli florets
1/2 C shredded cheddar cheese
1/3 C raisins (or dried cranberries)
1/4 C chopped red onion
1/3 C bacon pieces

Dressing
1/2 C mayo or salad dressing
2 T sugar
2 tsp lemon juice

1. Combine all salad ingredients except bacon.
2. Combine all dressing ingredients; mix well. Pour over salad. Toss to coat.
3. Just before serving, stir bacon in.