This chili recipe will make you glad you tried something new
Cooler (some might say cold) weather is the perfect time to break out the chili recipes, if you haven't already. I'm sharing a Creamy Italian Chicken Chili recipe that not only adds pasta, but is rich, creamy and will keep you warm on the coldest of days.
No matter what chili recipe you use, crackers are always appropriate. This spiced up version will elevate your meal and offer some variety when you entertain. They have a little kick to them, but you can alter the amount of spice to your taste.
When making these crackers, don’t be concerned the oil will cause the crackers to be soggy. They turn out perfect every time. They’re a great snack by themselves, served along side a cheeseball or with your favorite soup.
You know I can't share recipes without including a dessert to complete the meal.
Since the first day of winter isn't until Dec. 21, it's technically still fall and I'm going to make the most of pumpkin spice recipes. The pumpkin bars are gooey, crunchy, and topped with streusel. Enjoy them while you can!
Creamy Italian Chicken Chili
Ingredients:
3 cups uncooked small pasta (Ditalini, small shells, etc.)
6 tablespoons butter
1 small onion, diced
1 1/2 cups diced carrots
1 cup diced celery
3-4 cloves garlic, minced
6 tablespoons flour
8 cups chicken stock
3 cups cooked, shredded chicken
2 (14.5 oz) cans diced tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 cups Half & Half
2 Tbsps. fresh basil, chopped, plus more for garnish
1/2 cup grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste
Directions:
Cook pasta according to package directions. Drain and set aside.
Meanwhile, add butter to a large pot over medium heat and saute onions, carrots, celery and garlic until vegetables are tender. Stir in flour and cook a few minutes longer.
Whisk in chicken stock and simmer until liquid begins to thicken slightly. Add cooked chicken, diced tomatoes, Italian seasoning, red pepper flakes and Half & Half. Season with salt and pepper, to taste. Simmer for 15-20 minutes.
Just before serving, stir in cooked pasta, chopped basil and Parmesan cheese. Garnish with basil and additional Parmesan, if desired.
Supreme Seasoned Crackers
Ingredients:
1 box Saltine crackers (all 4 sleeves)
1 cup olive oil, or canola oil
2 tablespoons all season steak seasoning
1 tablespoon red pepper flakes
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 large container (with airtight lid)
Directions:
Place all your crackers (all 4 sleeves) upright in a container. A rectangle container works well. Standing them upright will help to distribute the seasoning easier.
Mix your oil and spices together in a bowl. Whisk to combine.
Drizzle over the crackers as evenly as possible. Make sure to scrape out all the seasoning in the bowl.
Seal the container. Flip the container upside down and let sit for 5 minutes. Flip every five minutes, for 30 minutes.
That's all it takes to make these tasty crackers. Store in the container until all have been eaten.
Pumpkin Spice Cake Bars
Ingredients:
1 package Spice Cake Mix
1/2 cup vegetable oil divided
3 eggs
1/2 cup walnuts chopped and toasted
1 - 16 oz. can solid pack pumpkin (not pumpkin pie mix)
1 - 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 teaspoon pumpkin pie spice
1/2 tsp. salt
Oatmeal streusel topping:
3/4 cup light brown sugar
3/4 cup all-purpose flour
8 tbsp. cold butter
3/4 cup quick oats
1-1/2 tsp. cinnamon
Pinch of ground ginger
Pinch of salt
Directions:
Preheat oven to 350 degrees.
Reserve 1/2 cup dry cake mix. In a large bowl, combine remaining cake mix, ¼ cup of oil and 1 egg; Beat until crumbly. Stir in nuts. Press firmly on the bottom of 13"x9" pan.
In the same bowl combine remaining ingredients (Not including the oatmeal streusel) and mix well. Pour over prepared crust. Place the 13"x9" pan on a cookie sheet (to prevent excessive browning on the bottom) then place and in a 350°F pre heated oven for 15 min.
To prepare streusel combine all dry ingredients and cut in butter until the mixture is crumbly.
After the first bake time of 15 minutes has elapsed remove the 13"x9" pan from the oven and spread the streusel topping evenly over the top of the pumpkin bar.
Place back in the oven on the cookie sheet to prevent the bottom from getting to dark.
Bake your pumpkin oatmeal streusel bar until set and the top is golden.
This article originally appeared on The Reporter Times: This chili recipe will make you glad you tried something new
