Ranchero Chili with cubanelle cornbread

Ranchero Chili
This dish was awesome! You can do it in the crock pot too:)
   

Ingredients
2 cloves garlic, coarsely chopped
2 lb boneless chuck roast
2 tablespoons canola oil
1 (4-oz) chili starter kit (with masa flour)
1 cup trinity mix (fresh diced onions, bell peppers, celery)
1 (32-oz) container unsalted beef stock
1 (14.5-oz) can diced tomatoes, undrained
2 cups tomato-vegetable juice (spicy or regular)
1/2 cup water
1/2 cup pre-sliced green onions

Prep

• Chop garlic.
• Cut beef into bite-size pieces (wash hands).

Steps

1. Preheat large stock pot on medium-high 2–3 minutes. Place oil in pan; coat beef with 2 tablespoons chili spice mix (from kit). Brown beef (in batches) 1–2 minutes or until browned on all sides. Remove beef from pot.
2. Place trinity mix and garlic in same pot; cook 2–3 minutes or until tender.
3. Stir in beef, stock, tomatoes, juice, and 2 tablespoons chili spice mix; bring to a boil.
4. Reduce heat to low and cover; simmer 1–1 1/2 hours or until beef is tender.
5. Combine masa flour (from kit) and water. Stir into chili; simmer 3–4 minutes or until chili becomes very thick. Top with green onions and serve.

Cubanelle Cornbread
   

Ingredients
cooking spray
1 medium Cubanelle pepper, finely chopped
1 (8.5-oz) box corn muffin mix
1 egg (or 1/4 cup egg substitute)
1/3 cup whole milk
1/2 cup shredded sharp Cheddar cheese

Prep

• Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
• Remove stem and seeds from pepper; cut pepper in half.

Steps

1. Place pepper on baking sheet; bake 8–10 minutes or until softened. Chop pepper finely.
2. Prepare corn muffin mix (using egg and milk) following package instructions. Stir in pepper and cheese until well blended.
3. Transfer batter to cake pan; bake 12–15 minutes or until golden. Let stand 3–4 minutes to cool. Serve.

Grilled Salmon with fruit Chutney
and spinach mashed potatoes
(Stuffed Mushroom Appetizer)

This meal was amazing! My whole family enjoyed it. And salmon couldn't be more easy to prepare. Fun, quick, and delicious:)

4 Salmon fillets Skin removed

2 Peaches

1/2 bag baby spinach

1/4 cup diced red onions

1 Teaspoon minced garlic

1 table spoon garlic butter

1 24 oz package refrigerated mashed potatoes

16oz can pineapple juice

Pinch cayenne pepper

1 9oz jar mango chutney

1 Table spoon evoo

1 1/2 teaspoons seasoned salt

Steps

Stir pineapple juice, onions, chutney,and pepper into peaches. bring to a boil stir occasionally.

reduce heat to medium high when boiling cook and stir 8-10 minutes or until liquid reduces about 1/2. remove from heat. Sprinkle fish with seasoned salt and one half the garlic.

3. Sprinkle fish with seasoned salt and one half of garlic; drizzle with half of the olive oil. Spread garlic and olive oil, using finger tips, over fish; repeat on other side of fish (wash hands).

4. Place fish on grill and close lid (or cover loosely with foil); grill 3-4 minutes on each side or until 145 degrees F and fish flakes easily.

 

Spinach Mashed Potatoes

1. Chop spinach; place in microwave-safe bowl. Add butter and seasoned salt, then cover; microwave on HIGH 2 minutes.

2.Stir in potatoes and cover; microwave 4 more minutes or until hot. Stir and Serve.