My Grandma Would Say, “Be Careful Not To Swallow Your Tongue” Because This Is SO DELICIOUS!

If you have always thought spaghetti is not a very fancy dish – think again! This recipe is going to completely change the way you feel about it. All these incredible flavors; the shrimp, lemon and the mouthwatering seasonings, make this meal fit for a king. I wouldn’t mind serving this to even the finest dinner guests – and I know they certainly wouldn’t mind eating it!

There are plenty of ways to tweak this recipe to your taste. I always add some chili and garlic to the shrimp – it reminds me of a dish I used to have on my vacation in Hawaii, and those flavors take this recipe to a whole new level.

But if you’d prefer a milder dish, this is still going to blow your mind even if you’re not adding chili. Use any kind of pasta noodles for this – I prefer the way this looks with spaghetti so that’s what I usually go for.

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Quick Tip: Any kind of pasta will do for this dish.

Chili has always been one of my favorite things. 

Over the years, as I learned to cook, chili was always that one thing that never went wrong and I knew I could prepare for a crowd and be fine.  My husband has been a pastor for years now so we have had so many people in and out of our house as overnight guests, or just dinner guests for fellowship or counseling.  It is always such a wonderful time and we have such fond memories of all the years of people coming over to visit us. Now, by coming over to visit, I mean oftentimes people surprised us.

They wanted to chat, they stop by and next thing you know, it is dinnertime, my family is hungry, but I know what I had thawed is not going to be enough to feed these guests.  So, I have learned from those years of inexperience and now always (and I mean ALWAYS) have the ingredients on hand to make this cornbread chili.

It is an easy recipe that is both filling and delicious and serves a crowd, so I know it is perfect for any unexpected guests.  This has saved me so many times!

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Quick Tip: Add in some red pepper flakes to the cornbread mix to give some extra heat

My husband loves a good plate of chili after a long day of work. Whether it is hot or cold outside, he will sit down and chow down two bowls full of chili. He loves the taste, texture and everything about it. When I do not feel like cooking chili, I head over to Wendy’s and pick some up for dinner (or he will bring it on his way home). We love to slice French baguette and put it in the oven until it is so toasty it is hard. Then from there, we enjoy dipping it into our chili until it is soft again. Yummy!

Well, the other day my neighbor Anne called me over to taste a new dish that she had made. Turns out she had made chili, but instead of the traditional red color full of ground beef, I found a white chili full of chicken. I was a taken aback… I had never seen anything like it! But I gave it a try and was pleasantly surprised! This was a white chicken chili that I could make at home, for sure! It was hearty, full of flavor and had chicken which was pretty cool!

Photo and recipe courtesy of The Chunky Chef.

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Quick Tip: Add in any veggies you’d like!

Growing up in the midwest, icy cold winters and crisp fall days made for excellent chili eating weather. My recipe typically consisted of the standard stewed tomatoes, beans, and ground beef or turkey. However, I’m always open to suggestions and totally flipped my lid when i came across this homemade chili recipe!

Can you guess what the secret ingredient is? Spaghetti noodles! Now, before you turn your nose up, just hear me out. At first, I thought the idea of adding spaghetti noodles to chili was a bit silly. Shoot, I thought it was downright nutty, who am I kidding? Me, being the rebel that i am, mustered up the courage to make this noodle-laden chili anyway, and boy, am I glad that I did!

Recipe and photo courtesy of Grandma’s Family Recipes.

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Quick Tip: Add a few sprinkles of cheese to your chili as a yummy garnishment.

I like to plan ahead when it comes to meal planning.  One of my favorite ways to do that is to make a big batch of a recipe and freeze it for later.  The great thing about doing this is that I have recipes stocked in the fridge for any busy day that I can quickly heat up for my family.  The downside, of course, is that the same meal can get old if we’ve had several busy nights in a row.

This chili recipe is PERFECT for preventing leftover burnout.  On day 1, have the chili straight from the bowl.  On day two, add some lettuce, tomatoes, olives, and other favorite toppings to make taco salad.  One day 3, use the same ingredients but build nachos as your meal.  So versatile, all using similar ingredients, but in different proportions.

Recipe and photo courtesy of Heidi Washington.

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Quick Tip – To store, spoon 3 cups into a gallon size freezer bag and place flat in the freezer.  Once frozen, you can turn the bag upright to take up less space.

Fiery, spicy, piquant, and absolutely pleasing to your taste buds.

This chili con carne is an example of what a classic spicy home-cooked and appetizing meal should be. Scrumptiously lip smacking goodness in a bowl. The melt-in-your-mouth beef soaked in the mouth-watering piquant sauce is a burst of intense and fiery goodness.

“Real Texas chile con carne is made with beef, chilies, and not a whole lot else. This is the real deal. A bowl of hot Texas red with chunky, fall-apart tender beef chuck and fresh dried chilies.” –according to Kenji of SeriousEats.com

Recipe and photo courtesy of SeriousEats.com

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Quick Tip: Serve this chili with fresh baked bread or grilled cheese sandwiches for a complete meal.

A recipe that you can just set and forget, this slow cooker chicken chili is makes for the perfect healthy meal.  Top with a dollop of velvety sour cream, and you ahve yourself a meal!

This recipe serves up to 8 people and is ready in about 3 hours, after cooking on low.  Don’t worry about having leftovers, they make for a great workday lunch, just make sure you don’t put the tortilla chips over the entire crock pot.  

Recipe and photo courtesy of  12 Tomatoes

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