Sweet Potato, Poblano & Chorizo Chili
Makes 6 servings
Ingredients
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1 Tablespoon extra virgin olive oil
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1 medium sweet potato, peeled and cut into 1/2” cubes (about 2 cups)
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1 poblano pepper, seeded and chopped
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1 large shallot or small onion, chopped
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salt and pepper
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12oz chorizo
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2 cloves garlic, minced
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28oz can crushed tomatoes
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15oz can black beans, drained and rinsed
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1-1/2 cups chicken broth
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2 Tablespoons chili powder
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1-1/2 Tablespoons brown sugar
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1/2 teaspoon onion powder
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1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- Toppings: tortilla chips, shredded Monterey Jack cheese, guacamole, sour cream, etc
Instructions
Heat extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat. Add sweet potatoes, poblano peppers, and shallots, season with salt and pepper, then saute until sweet potatoes begin to soften, 5 minutes. Add chorizo then saute until cooked through, breaking it up as it cooks. Add garlic then saute for 30 seconds.
Add remaining ingredients then stir to combine and turn heat up to bring to a boil. Turn heat down to medium-low then place a lid partially on top and simmer until sweet potatoes are tender, 10-15 minutes, stirring occasionally. Taste then adjust seasoning if necessary, and then serve with toppings.
Recipe from Iowa Girl Eats
Corn & Tomato Casserole
Makes 6 servings
Ingredients
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4 slices bacon
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8 ears fresh corn
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¼ cup butter
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1 teaspoon salt
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2 large tomatoes, sliced
Instructions
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Recipe from All Recipes
Grilled Summer Sausage Salad
Makes 8 servings
Ingredients
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1 pound garlic summer sausage, casing removed and quartered lengthwise
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2 small zucchini, cut in half lengthwise
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2 yellow summer squash, cut in half lengthwise
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1 medium sweet red pepper, halved and seeded
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1 medium sweet orange pepper, halved and seeded
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Salad mix
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1/2 English cucumber, chopped
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2 celery ribs with leaves, chopped
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1/2 cup Italian salad dressing
Instructions
Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage.
Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.
Recipe from Taste of Home