Skyline Chili

If you have never had this, you must try it.  This is the only time I believe that spaghetti and chili go together. Traditional skyline chili also has an optional chopped onion topping, I do not list it as that would put my allergy over the edge.  However, you may feel free to do so.

1 Lb Ground Beef
1/4 Cup Onion, Finely Chopped
2 Cups Beef Stock
8 Oz Tomato Sauce
3 Tbl Chili Powder
2 Tbl Apple Cider Vinegar
2 Tsp Worcestershire Sauce
2 Tbl cocoa powder
4 Cloves Garlic, minced
1 Tsp Cinnamon
1 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Ground Red Pepper
1/4 Tsp Allspice
15 Ounce Kidney Beans

Required for serving:
Shredded Cheddar
Cooked Spaghetti


Brown ground beef and onion, drain.

Add beef stock, simmer 10 minutes.  Add remaining ingredients and simmer, uncovered, for 1 hour.  Add the beans and heat for another 5 minutes.  Serve over hot spaghetti, top with cheddar.

Spaghetti Bake

Okay, Okay....you have to cook the spaghetti.  Why not just eat it when it is cooked?  For the same reason you don't eat the ziti when it is cooked - you are going to mix in so many other tasty things then bake until bubbly.  YUM! 

1 Lb Spaghetti
1 Lb Ground Beef
1 Tbl Olive Oil
4 Cloves Garlic, Minced
2 Cups Marinara Sauce
8 Oz Ricotta
2 Cups Mozzarella
3 Large Eggs
1/2 Cup Parmesan


Grease a 9 x 13 cake pan, set aside.  Heat oven to 350 degrees. 

In a large bowl, stir together marinara, ricotta, mozzarella, eggs and parmesan, set aside.

Bring a large pot of water to a boil.  Add spaghetti and cook for 4 minutes.  Drain and add to cheese mixture large bowl.

Meanwhile, in a large skillet, brown beef with olive oil.  Add garlic, cook 1 minute (will cause garlic to be fragrant).  Remove from heat - stir into pasta mixture until pasta is well coated.  Pour into pan, cover with foil.  Bake until bubbling - about 30 minutes.

Let stand 5 minutes before slicing and serving.

Baked Chicken Spaghetti

Oven roasted vegetables (well, technically, fruit), chicken, cheese sauce, spices - YUM.  You can use plain olive oil or a flavored, such as a smoked tomato.  The hot peppers are optional.  No cake flour?  No problem, use All Purpose flour.  If you don't have an oven safe skillet, use a large skillet and grease a 2 quart oven safe dish.

8 Ounces Spaghetti

1 Pint Tomatoes

1 Tsp Hot Pepper Flakes

4 Cloves Garlic

2 Tbl Olive Oil

2 Tbl Unsalted Butter

2 Tbl Cake Flour

1 Cup 1% Milk

1 Cup Half and Half

1 Cup Shredded Cheddar

1 Cup Shredded Monterey Jack

1/2 Tsp Cumin

1/2 Cup Chopped Fresh Cilantro

2 Tsp Fresh Lime Juice

4 Cups Shredded, Cooked Chicken

1 Cup Shredded Cheese (Cheddar, Jack, Pepper Jack - you choose)

Put water on to boil.  When at a rolling boil, cook spaghetti until al dente.  When done, drain and put into a large bowl with the vegetables.

Menwhile, heat your broiler on high heat.  Line a baking pan with non stick foil.

Halve tomatoes, place cut side down on foil.  Mince garlic, add to pan.  

Put hot peppers (if using) on pan.  Sprinkle all with olive oil, broil about 6 inches away from broiler until browned.  

Remove from oven and put into a large bowl.  until ready to use and reduce oven temp to 350 degrees.

In a large oven ready skillet, melt the butter until slightly browned.  Stir in the flour and stir until well mixed.  Add milk and half and half, 1/2 cup at a time, mixing well after each addition until thickened.    When all incorporated, add 2 cups cheese until melted.  Stir in spices.

Pour over vegetables.  Add chicken.  

Stir until combined.  

Pour into an oven ready pan (the skillet you cooked the roux in, if oven safe).  Top with remaining cheese.

Bake for 20 minutes until brown and bubbly.

Spicy Spaghetti and Vegetables

  Zucchini time is upon us.  Try this spicy spaghetti.  I found a Chipotle Angel Hair pasta at a local store to add some extra kick.

                                                             

  1 Tsp Ancho Chili Powder                                               1/2 Tsp Ground cumin

  2 C Water                                                                          6 Ounce Angel Hair Pasta, broken

  29 Oz Diced Tomatoes                                                     1/2 Tsp Salt

  2 Tsp Chili powder                                                           2 1/2 Cup Zucchini, cut into chunks

  1/2 Tsp Garlic powder                                                      1 Red bell pepper, sliced                                            

In a large skillet, heat oil and add zucchini and peppers.

Add the water, tomato's, chili powder, garlic powder, salt and cumin; bring to a boil. Stir in spaghetti and return to a boil. 

Cook according to package directions.