La Chili (Funky Style)

Tis the season! Yes, Fall is here and its time to bring out your crock-pot/ Big Pot for the “Football Season”... This chili is the tastiest, easiest recipe you'll ever find. We recommend serving it with sliced jalapeno chile peppers and crackers or over tater-tots (makes a good dinner)

Our Funky Chicken Kitchen team combined minced garlic, cayenne pepper and Adobo Seasoning with a few kitchen staples for a fun-filled taste of adventure!  

Prep Time:
30 Min

Cook Time:
2 Hours

Ready In:
2 Hr 30 Min

Servings: 10 (US)

Ingredients

• 2 pounds ground beef chuck/ground turkey/ground chicken (whichever you prefer)
•  3 (15 ounce) cans chili/kidney beans, drained 
•  2 (28 ounce) cans diced tomatoes with juice
•  1 (6 ounce) can tomato paste
•  1 green bell pepper, seeded and chopped  
•  1 red bell pepper, seeded and chopped
•  1 whole chopped/minced (red)onion
•  1-1/2 teaspoons minced garlic or 4 cloves chopped
•  1 tablespoon and 3/4 teaspoon cayenne pepper
•  3/4 teaspoon Adobo Seasoning 
•   1/4 cup chili powder 
•    2 teaspoons ground cumin
•   1 tablespoon dried oregano
•  1 teaspoon dried basil
•   1 tablespoon Worcestershire sauce
•  1 teaspoon salt
•  1 teaspoon ground black pepper
•  1 teaspoon cayenne pepper
•  1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stockpot over medium-high heat. Crumble the ground meat into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili/kidney beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, h, basil, salt, pepper, cayenne, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

*To serve, into bowls, and top with corn chips and shredded Cheddar cheese.*

Beverage Tip: Beer

Special Day Bread Pudding

After that dinner for two this would be a perfect dessert to comfort you even the more…

It's a perfect dish for a crowd too.   

Prep Time:
20 Min

 

Cook Time:
45 Min

 

Ready In:
1 Hr 5 Min

Servings: 12 (US)

Ingredients

• 4 3/4 cups milk, divided
• 4 eggs
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup butter, softened
• 11 cups cubed French bread (1 inch cubes)
• 1/2 teaspoon ground cinnamon
• 2/3 cup raisins
• 2/3 cup chopped pecans
• PRALINE SAUCE:
• 1/4 cup water
• 1/3 cup packed brown sugar
• 1/3 cup corn syrup
• 1/2 cup coarsely chopped pecans
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• Dash salt

Directions

1.     In a saucepan, heat 4 cups of milk until warm; set aside. In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; soak 10 minutes. Add cinnamon, and raisins and/or pecans if desired. Pour into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 45-60 minutes or until a knife inserted in center comes out clean. Meanwhile, for sauce, bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce.

Drink Tip: Whatever makes you feel good…  

Prelude Lasagna (Funky Style)

Lasagna appeals to the eye as well as to the taste buds. Quick lasagna with pepperoni! Use the smoothest spaghetti sauce for best results. Your family will Love Love Love It!!

Prep Time:
30 Min

 

Cook Time:
1 Hr

 

Ready In:
1 Hr 30 Min

Servings: 6 (US)

Ingredients

• 8 ounces lasagna noodles
• 1 pound lean ground beef
• 2/3 (28 ounce) jar spaghetti sauce
• 2 pounds ricotta cheese
• 1/2 cup grated Romano cheese
• 1 egg
• 1/4 cup dried basil
• 1 clove garlic, pressed
• 1 (8 ounce) package sliced pepperoni sausage
• 8 ounces mozzarella cheese, shredded

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce.
4. In a medium bowl, stir together ricotta, Romano, egg, basil and garlic.
5. Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella.
6. Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.

Drink Tip: Sangiovese

Rue Bourbon Street Chicken

Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot.

Prep Time:
15 Min

Cook Time:
45Min

Ready In:
1 Hr

Servings: 6 (US)

Ingredients

• 3 pounds boneless chicken breasts; cut into bite-size pieces
• 1 1/2 tablespoon olive oil; (1-2)
• 1 cup packed light brown sugar
• 1 1/2 garlic clove; crushed
• 1/3 teaspoon ginger
• 1 1/8 teaspoon crushed red pepper flakes
• 1/3 cup apple juice or apple/grape/cherry juice
• 2 cloves garlic, minced
• 1 tablespoon dried minced onion
• 3 tablespoons ketchup
• 1 1/2 tablespoon cider vinegar
• 3/4 cup water
• 1/2 cup soy sauce
• 1 1/2 tablespoon cornstarch; (if thick sauce desired)

Directions

1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of apple juice, soy sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve. (Great with Rice)

Drink Tip:

Riesling

Beer  

La Isla Macaroni Tuna Salad

Got Tuna? Got Macaroni? Then you got a Salad! Great for summer nights when you don't want to cook!

Prep Time:
15 Min

Ready In:
15 Min

Servings: 6 (US)

Ingredients

• 3 cups macaroni
• 1 (6 ounce) can tuna, drained
• 1/3 cup Italian-style salad dressing
• 1 cup mayonnaise
• 1 (red) onion, chopped
• 2 small tomato
• 1 green pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

**Marinate macaroni in Italian dressing for 2 to 3 hours or overnight**

Directions

1. Cook pasta in a large pot of boiling salted water until done. Drain.
2. Mix mayonnaise, onion, tomato, green pepper, garlic powder, tuna, and salt and black pepper into macaroni. Chill.

Drink Tip:

Lime Fruit Slush

Sao Paulo Lime and Vodka

Spottieottiedopaliscious Chicken (Funky Style)

Chicken in the freezer and don’t know what to do with it?  Here is an idea with the fiery spices in this entree, you won't even think about reaching for the salt shaker. Our Funky Chicken Kitchen team combined minced garlic, cayenne pepper and honey with a few kitchen staples for a fiesta of taste.  

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings: 6 (US)

Ingredients

• 6 (4 ounce) boneless, skinless chicken breast halves/thighs

• 1 whole chopped/minced (red)onion
• 1-1/2 teaspoons minced garlic or 4 cloves chopped
• 1 tablespoon and 3/4 teaspoon cayenne pepper
• 3/4 teaspoon adobo Seasoning
• 1/3 cup  honey 
• 1/3 cup teriyaki sauce 
• 1/4 cup lemon juice
• 1/4 cup dried parsley
• 1 tablespoon olive oil 

**Marinate up to 4 hours (If in a hurry 30 min to 1 hour will be good)**

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking dish.
2. In a medium bowl, combine the eight ingredients Dip each chicken breast in the mixture, then roll in the honey to coat. Arrange chicken in the prepared baking dish. Drizzle with the remaining honey.
3. Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.

Wine Tip: Chardonnay 

You'll Love it!