November 19, 2011: Chili Mac Recipe

Here’s an old standby that was the perfect recipe for some leftovers I had hanging around in my fridge. While the dish is reminiscent of the goopy casserole I remember being served from the school cafeteria, this recipe tastes a whole lot better!

Tip: If you don’t have leftovers available, just go ahead and double the amounts listed in the recipe; use a full can of corn and chili. I used homemade chili and corn that I had canned myself over the summer.

Chili Mac

½ lb. macaroni noodles

4 ounces Velveeta cheese, cubed

½ t. dry mustard

2/3 cup nonfat or low fat Greek yogurt or sour cream

¾ cup shredded Cheddar or Colby Jack cheese, divided.

1/3 cup cooked corn

1 cup chili with beans

Dash Tabasco sauce

Cook macaroni according to package directions; drain and return to cooking pot. Add cheese and stir until melted. To the pot, add mustard, yogurt or sour cream, ¼ cup shredded cheese, corn, chili and Tabasco. Pour into greased casserole cheese. Top with remaining cheese and cover with foil.

Bake in 350 degree oven for 30 minutes, until bubbly hot. Remove foil and bake an additional five minutes, until cheese is completely melted.

Serves 4

August 26, 2011: Chili and Cheese Omelet Recipe

Wondering what to do with those chili leftovers? You may want to can them but you could also use up a bit by making a special breakfast. This recipe was inspired by a dish that used to be on the menu at IHOP.

Chili cheese omelet served with cornbread and a hash brown patty.

Chili and Cheese Omelet

6 eggs

1 t. vegetable oil

½ cup chili

½ cup shredded longhorn or Colby Jack cheese

1 green onion, thinly sliced on the diagonal

3 T. sliced jalapenos (from a jar)

Whisk the eggs. If using a nonstick omelet or sauce pan, spray it with nonstick cooking spray. Heat the pan to medium low and add the oil. When the oil is hot, add the egg mixture. Cook until set on the bottom, then tilt the pan and lift an edge of the omelet, allowing the runny eggs to run underneath. When the top of the omelet is almost set, spoon chili along the center; top with cheese and green onions. Slide the pan under the broiler for a couple minutes, if necessary, to completely set the eggs. 

Cut in half and serve with leftover cornbread, if desired.

Serves two.