Christinas Chili Bites Recipes

CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
• Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
• Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
• Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
• Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
• Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
• Add the chili to the mac 'n' cheese and stir until well incorporated.
• Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
• Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
• Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
• Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
• Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
• Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
• Enjoy!

CHRISTINA'S PUMPKIN SAUCE

Steps:

• Heat oil in a pan over medium-high heat. Add onion and cook until translucent, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add sausage; cook and stir for 5 more minutes. Add chicken broth and simmer for 5 minutes.
• Stir in pumpkin puree, sour cream, milk, cream cheese, cinnamon, nutmeg, and cardamom until well blended. Reduce heat to low and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with pepper.

CHILLI BITES (BHAJIA)

Steps:

• Heat oil in saucepan.
• Combine all ingredients for the chilli bite mix.
• Add veg and herbs to it and combine.
• Add water if necessary to make it a fairly thick batter.
• Drop tsp size amounts into hot oil.
• When golden brown (should take about 1 minute), remove and drain on paper towels.
• NOTE: If you can purchase ready made chilli bite/ bhajia mix from a store or an Indian grocer omit the mix, and just add to it the herbs and veg. Don't bother trying to make round shapes, just drop small amounts of the batter into the hot oil. The hotter the oil the less oil absorbed by the bhajia, therefore drop in small quantities to make sure the inside is cooked.

CHRISTINA'S SALAD

Steps:

• Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
• Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

CHILI CHEESE BITES

Steps:

• Preheat oven to 400 degrees F (205'C).
• Sift flour, salt and spices into a bowl.
• Cut in butter finely until mixture resembles breadcrumbs.
• Add grated cheese and mix well.
• Mix egg with cold water.
• Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
• Knead gently on a lightly floured surface.
• Roll out dough to a 12x6" rectangle.
• Trim edges.
• Cut in half lengthwise and transfer to a baking sheet.
• Brush each half with remaining egg mixture.
• Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
• Cut each half in 10 triangles and separate slightly to prevent sticking.
• Bake in preheated oven 10-12 minutes or until light golden and cooked through.
• Cool on a wire rack.
• Store in an airtight container up to 2 weeks.