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Molten Chocolate Lava Cake

This is one of those Chili Recipe that is just so simple to prepare. It starts with already-cooked beef. You can use leftover Brisket, Beef Stew meat or frozen or refrigerated cooked beef for this Easy Chili Recipe. Serve with Cornbread and a Green Salad.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

* 1 Tbsp. canola oil
* 1 medium onion, chopped
* 1 Tbsp. minced garlic
* 1 16 oz. jar mild tomato salsa
* 1 14 oz. can chili beans, undrained
* 1 14 oz. can black beans, rinsed and drained
* 1 14 oz. can diced tomatoes with jalapeno peppers, undrained
* 1-2 cups leftover cooked beef brisket or pot roast, shredded
* 1/2 cup frozen corn
* 1 tsp. ground cumin
* 1 tsp. chili powder
* 1/2 cup beer or root beer

Preparation

1. Heat oil in a large stock pot or dutch oven. Add onions and garlic. Cook and stir until onions are softened, 3-5 minutes.

2. Stir in remaining ingredients. Simmer, over medium-low heat 10 minutes, or until chili thickens. Taste and adjust seasonings.

Serve immediately, or let chili cool and freeze in an airtight container.

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Molten Chocolate Lava Cake

This Ramen Noodle Cole Slaw Recipe makes a great side dish for picnics, cookouts and barbecues. It goes great with everything from burgers to Fried Chicken.

But you don't have to wait for a cookout. This Ramen Noodle Cole Slaw makes an excellent, easy side dish for Chili, chicken recipes too.

Ingredients

* 1/2 cup canola oil
* 1/4 cup rice vinegar
* 2 Tbsp. honey
* 1 3 oz. package oriental-flavored Ramen noodles
* 16 oz. package cole slaw mix (cabbage, carrots) or 1 large head cabbage, shredded
* 1/2 cup peanuts

Preparation

1. In a large salad bowl, whisk together canola oil, vinegar and honey. Whisk in the seasoning packet from the Ramen noodles.

2. Place Ramen noodles in a sealed plastic bag, and crush with your fingers or a rolling pin. Pour into the dressing in the salad. bowl.

3. Pour cole slaw mix over top. Toss to coat well with the dressing.

4. Top with peanuts.

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Molten Chocolate Lava Cake

A cast iron skillet is the ideal kitchen tool for making skillet cornbread. But if you don't have a cast iron pan, this Skillet Cornbread Recipe can be made in a ceramic baking dish.

Chili is the perfect partner for this skillet corn bread recipe. With a side of Guacamole, you have the perfect Tex-Mex meal!

Ingredients

* 5 Tbsp. butter
* 1-1/2 cups cornmeal
* 1 cup all-purpose flour
* 1 Tbsp. baking powder
* 3/4 tsp. salt
* 1/3 cup honey
* 1-1/2 cups milk
* 2 eggs

Preparation

1. Preheat oven to 400 degrees F.

2. Place butter in a 9- or 10-inch cast iron skillet. Heat in the oven 5 minutes or until butter is melted.

3. Remove from oven. Pour melted butter into a glass bowl and let cool for 10 minutes.

4. Meanwhile, stir together cornmeal, flour, baking powder and salt in a small mixing bowl.

5. Whisk honey, milk and eggs into the butter until well-beaten.

6. Stir in dry ingredients until just combined.

7. Pour batter into cast iron skillet. Bake 22-25 minutes or until a knife inserted in the middle of the cornbread comes out clean.

Cool and cut into wedges.

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Molten Chocolate Lava Cake

This Chili Recipe is made with ground beef, several kinds of chili peppers and beans. Although this ground beef chili recipe calls for fresh tomatoes (which make it taste great), if tomatoes aren't in season, you can used canned tomatoes. Use a lean or extra lean (93% or 96%) ground beef for this chili recipe.

Serve this chili recipe topped with shredded cheddar cheese, sour cream and diced onions. Add a side of Cornbread and you've got a great meal.

Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 60 minutes
Yield: 8 servings, chili

Ingredients

* 1 Tbsp. olive oil
* 1 large yellow onion, diced
* 1-1/2 lbs. lean or extra lean ground beef (preferably grass-fed beef)
* 1 poblano pepper, seeded and diced
* 2 jalapeno peppers, seeded and diced
* 2 stalks celery, diced
* 3 Tbsp. minced garlic
* 6 plum or roma tomatoes, seeded and diced or 2 14 oz. cans diced tomatoes
* 6 oz. tomato paste
* 1/2 cup apple cider
* 3 Tbsp. ancho chili powder
* 2 Tbsp. ground cumin
* 1 tsp. sugar
* kosher salt and freshly-ground black pepper, to taste
* 1 14 oz. can red kidney beans, rinsed and drained
* 1arge handful fresh cilantro, chopped (optional)

Preparation

1. Heat oil in a dutch oven over medium-low heat. Add diced onions. Cook, stirring occasionally, until onions start to brown, 8-10 minutes.

2. Add ground beef, peppers, celery and garlic. Cook, stirring, until beef is browned.

3. Add tomatoes, tomato paste, apple cider, chili powder, cumin, sugar, salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook 1 hour.

4. Add beans. Cook chili, uncovered, another 30-45 minutes. Taste and adjust seasonings.

5. Stir in chopped cilantro just before serving chili.

Serve chili topped with sour cream, diced onions and shredded cheddar cheese.

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Once you learn how to make lemonade with these easy instructions, you'll never go back to store-bought lemonade again.

The first step is gathering your ingredients for the Lemonade Recipe.

You will need:

* 1-1/4 cups granulated sugar

* 6 cups cold water, divided

* 5-8 lemons

In addition, you will need:

* a strainer

* reamer (optional)

* 1- or 2-cup liquid measuring cup

* pitcher






Pour the sugar and 1 cup of the water into a saucepan. Over medium heat, bring to a boil. Reduce heat, and stir until all the sugar has dissolved.

Now you have a simple syrup. Cool to room temperature, then refrigerate while you juice the lemons.






Roll the lemons to warm them and get the juices flowing. Cut in half.






Place a strainer over a liquid measuring cup. I like to use a 2-cup liquid measuring cup because the strainer fits easily over it.

Now juice the lemons over the strainer, allowing the liquid to flow into the measuring cup. Continue juicing until you have 1 cup of fresh lemon juice. You may need 5 lemons; you may need up to 8 lemons.





Mix the refrigerated simple syrup and the remaining 5 cups of cold water. Add the fresh lemon juice. Mix well.




Enjoy your lemonade! For variety, try garnishing with fresh mint, fresh lemon slices or a fresh strawberry.

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Molten Chocolate Lava Cake

Got leftover chicken? Try making these super easy chicken quesadillas. With just four ingredients, this Chicken Quesadillas Recipe is a snap to prepare. Serve these Chicken Quesadillas with Tomato Salsa, Sour Cream and Guacamole.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

* 2 tsp. canola oil, divided
* 4 10-inch flour tortillas
* 2 cups shredded cooked chicken
* 2 cups shredded cheddar cheese

Preparation

1. Heat 1 tsp. of the oil in a large frying pan over medium heat.

2. While the pan is heating, assemble the Quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese. Fold in half.

3. Place one quesadillas at a time in the skillet. Let it cook 2 minutes until golden brown on one side.

4. Flip with tongs. Cook another 2 minutes until cheese is melted and the quesadillas is brown on the other side. Remove to a plate.

5. Repeat with remaining quesadillas.

Serve quesadillas warm with Salsa, Sour Cream and Guacamole.

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Rich in texture and flavor, this soup is best served as a main dish. Queso Fresco translates as "fresh cheese" and is essentially a mild, soft and crumbly cheese without a rind. It is ideal for soup because it becomes soft but doesn't melt and lose its shape.

Queso Fresco Soup Recipe serves four.

Ingredients

* 1 Tbsp butter
* 1 minced garlic clove
* 16 oz frozen spinach
* 2 cups loosely packed fresh basil leaves
* 1 package (12oz) queso fresco
* 1 12oz can evaporated milk
* 6 cups beef, chicken or vegetable broth
* 1 1/2 cups dried mini-penne or macaroni noodles
* 1 cup frozen corn
* 1 cup frozen peas
* 2 cups sliced crimini mushrooms

Preparation

In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes.

In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute.

In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft.

Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.

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Need a quick weeknight meal you can have on the table in less than 20 minutes? These Bean and Cheese Quesadillas are the answer. The longest part is opening and draining the can of beans!

This recipe is also delicious as a snack. I make it when my kids have late-afternoon sports practices. It gives them the protein, vitamins and carbohydrates they need to keep going until dinner time.

Ingredients

* 1 14 oz. can black beans, rinsed and drained
* 1 tsp. canola oil
* 2 large (10 inch) flour tortillas
* 1-1/2 cups shredded cheddar cheese or Mexican cheese blend

Preparation

1. Dump rinsed black beans into a small bowl. Mash with a fork or potato masher.

2. Heat oil in a 12-inch skillet over medium-high heat.

3. Divide the mashed black beans evenly between the two tortillas. Top with cheese.

4. Lay one of the open-faced tortillas in the skillet (with the cheese-side up). Cook one minute.

5. Using tongs, fold tortilla in half. Cook another minute. Using tongs, flip. Cook another minute or two, just until cheese is melted.

6. Remove to a plate. Repeat with the other tortilla.

Serve warm with Salsa, Sour Cream and Guacamole.

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Molten Chocolate Lava Cake

This Guacamole Recipe is easy and fun for kids to make all on their own. Parties, pot lucks, tailgating parties, and holidays are all great occasions for making this Guacamole Dip Recipe.

Prep Time: 15 minutes
Total Time: 15 minutes

* 3 ripe avocados
* 1 plum tomato, chopped
* 3 Tbsp. freshly-squeezed lime juice
* 1/4 cup chopped fresh cilantro (reserve a sprig or two for garnish)
* 2 cloves garlic, minced
* 1/4 cup chopped spring onions
* 1 jalapeno pepper, seeded and minced
* 1/2 tsp. kosher salt

Preparation:

1. Pit the avocados.* Place flesh in a medium bowl.

2. Stir in remaining ingredients until it reaches the desired consistency. You can make it as chunky or as smooth as you like.

3. Garnish with cilantro.

Serve immediately.

*To pit the avocados, simply cut in half lengthwise until you reach the pit. Keep the knife still and turn the avocado with your free hand. When you've sliced all around the pit, put the knife down and twist the avocado halves in opposite directions.

You will now be able to open the avocado. Take out the pit with a spoon. Discard. Then scoop out the avocado flesh with a spoon.

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