Biscuits with Sausage and Gravy (Benedict Style Optional)

Buscuits with Sausage and Gravy

 One of my favorite super simple breakfast dishes that warms you up on a cold morning.  Serve with a side of scrambled eggs and you have the perfect breakfast.  Or, top your biscuit with a poached or sunny side up egg before ladling on the sausage gravy and you have a new "benedict" version of this classic dish. 

1 lb breakfast sausage
1/4 cup all purpose flour
1 cup heavy cream
1 1/2 cup whole milk
1 Tbsp herbs of choice, chopped (chives, rosemary, parsley, basil, etc) - optional
Salt and pepper
Pepperidge Farm Biscuits baked per packaged instructions

Remove sausage from casing.  In a non-stick pan, saute the sausage until browned.  Sprinkle with the flour and slowly add the cream and milk until reduced to a creamy consistency.  Add herbs if using and salt and pepper as needed.  Serve immediately over warm biscuits.

Polenta Sausage Bake

Polenta Sausage Bake

A real warm winter dinner.  This dish will have your mouth watering and your body feeling cozy with the delicious flavors of melted cheese and sausage with the added bonus of healthy greens and polenta.  A new version of comfort food for the family.

2 cups polenta

6 cups water (or per directions on your polenta package)

1 lb Italian sausage, cut into one inch sections

1 Tbsp Extra Virgin Olive Oil

1 small onion, diced

2/3 cup beef stock (broth)

1 Tbsp chopped rosemary (fresh)

2 Tbsp chopped sage (fresh)

8 oz shredded fontina cheese

4 oz shredded mozzarella cheese

1 cup shredded Parmesan cheeses

1 bunch broccolini (use rapini or broccoli rabe if that is what is available by you), trimmed and use only the upper portions leaving a bit of stem

Make the Polenta:

Bring 6 cups of salted water to a rolling boil.  Slowly sprinkle in the polenta while whisking constantly to prevent lumps.  Cook, stirring constantly with a wooden spoon, for 45 minutes over low heat.  Transfer from the pan to a wooden cutting board into a mound and allow to cool and set.  (If you are using quick-cook polenta cook to package instructions.

Make the Sausage:

Slice the sausage into approximately 1 inch slices.  Heat the olive oil in a pan and saute the sausage until browned.  Add the onion and cook until just softened (about 5 minutes).  Add the sauce and half of the chopped herbs.

Preheat oven to 350 degrees.

Cut the polenta into 1/2 inch cubes.  Arrange a layer of polenta in a prepared baking dish.  Add half the sausage mixture and half the cheese.  Cover with another layer of polenta and continue layering sausage and cheese.  Sprinkle with remaining herbs and press into the casserole the broccolini.  Bake in preheated oven for approximately 40 minutes until cheese is bubbling and lightly browned.  Serve warm.

White Asparagus with Brown Butter Crumb Sauce

White Asparagus with Brown Butter Crumb Sauce

This is a great and simple dish to add a big splash to your fall dinners.  The panko crumbs make it light, although you can use breadcrumbs if you prefer•.  The panko makes a nice contrasting crunch to the asparagus and the brown butter give a nice sweet nutty flavor to complete the side dish.

1 bunch white asparagus (approximately 10-12 pieces), trimmed

1 cup panko (bread) crumbs*

1/2 cup butter (1 stick)

1/4 cup fresh parsley, chopped

4 Tbsp Parmesan (optional), finely grated

In a small pot, boil water and blanch the asparagus for approximately 5 minutes.  This time may vary depending on the thickness of your stalks.  Drain and set aside in a bowl of ice water to cool then drain again before adding to the next step.

In a large saute pan melt butter and allow to begin to brown.  Add the panko crumbs and stir constantly to lightly brown.  Add asparagus and mix well until heated.  Remove from heat and combine in the parsley.  Serve warm topped with Parmesan cheese if desired.

*Should you use regular breadcrumbs I suggest using something along the lines of a brioche as the sweeter flavor would go well with this.  Also, be sure to let the bread dry out for a day or two before mincing into crumbs.

Chicken With a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

This is a wonderful fall/winter dish that is easy to make and packs a bunch of homey, inviting and comforting flavors.  Great for a family meal, dinner party, or romantic dinner for two.

2 lbs chicken cutlets

3/4 cup Marsala (you may substitute Sherry or Madeira)

1 cup chicken broth

1 Tbsp balsamic vinegar

10 oz mushrooms (cremini were used here), roughly chopped or sliced

2 cups heavy cream

4 shallots, finely chopped

salt and pepper to taste

Extra Virgin Olive Oil

2 Tbsp butter

1/2 cup flour

In a saucepan melt butter with approximately one tablespoon olive oil over medium heat.  Saute shallots until translucent, approximately 2-3 minutes.  Add Marsala and reduce until almost completely evaporated.  Add balsamic and chicken broth and continue to reduce by half.  Add heavy cream and lower the heat to low and simmer until the sauce is thick enough to cover the back of a spoon.  Set aside.

In a separate pan melt 1 Tbsp butter and 1 Tbsp olive oil.  Add mushroom and cook just until softened but not wilted, approximately 3-5 minutes.

Dredge the chicken cutlets in flour that has been seasoned with salt and pepper.  In a saute pan heat 2 Tbsp olive oil.  Brown cutlets on each side (approximately 3-5 minutes per side).  Remove from heat and keep warm.  

Add mushrooms to cream sauce and heat until warmed through.  Pour sauce over warm cutlets and serve immediately.

Suggested side dishes:  mashed potatoes, asparagus, arugula salad.

Berries with Sabayon

A fantastic end to an elegant meal.  Refreshing and light with a sense of richness that will lend to your meal the grand finale that will give you and your guests a great memory of a great time spent at dinner.  This can be made a day or even two ahead of time.

Berries with Sabayon

Serves 8

6 egg yolks

1 cup superfine sugar

6 Tbsp Grand Marnier

1½ cup heavy cream

2-3 boxes strawberries (or other berries)

Beat egg yolks and sugar until very light in color.  Whisk in Grand Marnier.  Set over a pan of simmering water and whisk until thick (~150˚) and sugar is melted.  Remove from heat; cool over ice water, stirring constantly until cold (4-5 minutes).

Whip cold heavy cream until soft peaks form and fold gently into cold custard.  Refrigerate.  Can be made a day ahead.

Spoon over fresh berries and serve.

Lemon Garlic Chicken Breast

 This is a great, simple recipe with explosive flavor.  Serve the chicken as a whole breast, sliced, or prior to marinading you can cube the chicken for skewers.  Versatile and delicious!

Lemon Garlic Chicken Breast

2 lbs boneless skinless chicken breasts
3/4 cup fresh lemon juice (about 5-6 lemons)
1 cup Extra Virgin Olive Oil
2 Tbsp minced fresh thyme
4 garlic cloves, minced
salt and pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, salt and pepper.

Place the chicken in a large zip lock bag and pour the marinade over the chicken in the bag.  Seal the bag being sure to get out as much air as possible.  Shake the chicken around in the bag to coat the chicken with the marinade.  Refrigerate 5-6 hours or overnight.

Preheat grill to medium-high heat.  Grill the chicken breasts approximately 8-10 minutes per side until cooked through.  Serve warm.

The Ultimate Lemon Merengue Cookies

The Ultimate Lemon Merengue Cookies

These are the most addicting merengues I have yet to make.  The lemon makes them have a special touch that gives you a feeling of having a pie without the guilt.  Crunchy on the outside and smooth and creamy on the inside.  A great holiday gift or pot luck item to bring along regardless of the season.  Even great for school bake sales as there are no nuts!

4 egg whites

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp vanilla extract

1 1/3 cup super fine sugar

1 tsp lemon zest, or more to taste

Preheat oven to 275 degrees.

In a stand mixer with whisk attachment add the egg whites, salt, and cream of tartar.  Blend on high speed until soft peaks form.  Add in the vanilla then the sugar slowly while still beating until stiff peaks form.  Add in the lemon zest to combine.

Line a baking sheet with wax paper and place heaping spoonfuls of the egg mixture onto the prepared trays.  Bake in oven approximately 30-35 minutes.  Merengues should easily pull off the paper.  Cool completely on a wire rack.  Store at room temperature in an air tight container.

Seafood with Coconut-Lime Sauce

Fish Fillet with Coconut-Lime Sauce

This is a wonderful dish that takes you outside the box in experimenting with new ingredients.  The sauce goes wonderful with any firm white fish... Halibut (used here), red snapper, sea bass.  Even shrimp and chicken can be used.  Quite versatile as it makes a lot so you can use it over a different protein and still have a fresh meal.  Instead of the peanuts use macadamia nuts that are lightly toasted for a different twist on this great dish!

 4 x 8oz fish fillets (halibut, red snapper, sea bass recommended - see notation above for additional options)

2 Tbsp mayonnaise

1/2 cup chopped dry roasted peanuts*

1/4 cup fresh copped cilantro

Coconut-Lime Sauce (recipe follows)

Salt and pepper

Make the coconut-lime sauce:

1 jalapeno, seeded and chopped

1 Tbsp vegetable oil

1 small red onion. chopped

4 cloves garlic, chopped

1 14 oz can coconut milk

1/2 cup (4 oz) cream of coconut (Coco Lopez)

1/4 cup fresh lime juice

1 tsp honey

salt and pepper

In a saucepan over medium-high heat, add the jalepeno and cook, stirring, until chili starts to take on color, approximately 3 minutes.  Add oil, oinion, and garlic.  Cook, stirring, until onion is softened but not browned, about 5 minutes.  Add coconut milk and cream of coconut.  Stir to combine and bring to boil then reduce to simmer.  Allow sauce to simmer for about 10-15 minutes until thickened to allow flavors to combine.  Transfer to a blender and process until smooth.   Add in honey and lime juice.  Sauce will keep for about 3 days in refrigerator.  Reheat before serving.

For the Fish:

Preheat grill to high heat. 

Coat all sides of the fish with mayonnaise.  Season with salt and pepper.

Place fish on oiled grill grates and cook, turning once (if you have a fish with skin on it you can cook the fish the entire time on the skin side)  Cook approximately 8 minutes per inch of thickness, until fish is just opaque.

Transfer fish to platter.  Top with warm coconut-lime sauce, peanuts and cilantro.  Serve immediately.

*For a twist use Macadamia nuts.  Roughly chop them and toast them on a non-stick skillet.

Eggplant Stacks

This is a great summer side dish and very simple to assemble.  To make it a full meal you just need to add some prosciutto for protein and you have a winner dish everyone will love,

Eggplant Stacks

2 large (globe) eggplants, about 1 pound each

1 tsp salt

1/4 tsp pepper

8 slices of mozzarella (or you can use the bagged shredded mozzarella)

4 bell peppers (red or orange work best)

1 jar of roasted bell peppers

Extra Virgin Olive Oil

Fresh basil leaves

8 slices Prosciutto (di Parma or San Daniel recommended), optional

juice from 1/2 a lime

Cut the eggplant in to 8 round slices, approximately 1/2-1 inch thick.  Sprinkle with salt and pepper and place on a grate to allow to dry out a bit.  Cover with a towel until ready to use.

Slice the bell peppers in half and remove stems and seeds.  Grill bell peppers over medium heat until they are blackened and blistered, turning occasionally.  Approximately 12-15 minutes.  Remove and set aside.  

In a food processor, blend the jarred bell peppers, with the oil from the jar and juice from 1/2 the lime.  Set aside.  When cool cut the peppers again in half.

Lightly brush the eggplant slices with olive oil.  Grill over medium heat until the undersides are well marked then flip them over and grill the other sides the same way.  About 3-4 minutes per side.

Preheat oven to 350 degrees.

 

On a baking tray lined with non-stick foil, place 4 slices of eggplant.  If using Prosciutto, place a slice on the eggplant. Place one slice of bell pepper on top.  Top with cheese and another slice of Prosciutto if using .  Top each with another slice of eggplant.  Top with remaining bell pepper slices.  Bake in oven until the cheese is melted.  Remove from oven.  

On a plate carefully transfer the eggplant stacks.  Top with basil leaves.  Spoon the bell pepper sauce around the plated eggplant stacks and serve.

 

Tomato Salad with Farmer's Cheese

 

A great summer salad that gives a light and fresh addition to any meal.

Tomato Salad with Farmer's Cheese 

8 tomatoes (vine ripened or kumato work great for this)

6 oz Farmer's cheese

1/4 cup basil, chiffonade

Extra Virgin Olive Oil

Balsamic Vinegar (optional)

Salt and pepper

Slice the tomatoes.  Flake the farmer's cheese over the tomatoes and top with fresh basil. Salt and pepper to taste.  Drizzle with olive oil and balsamic vinegar, if using. 

BVC Fresh Taco Seasoning

BVC Fresh Taco Seasoning

 Much better than the store-bought variety this is easy to make in a good quantity to last you for many dishes.  Goes great on seafood and other meats alike.  One ingredient that is a little tricky to find is the ground chili ancho.  Spicely makes a great one - you can even find this on Amazon if not in your grocery store - or you can grind up your own dried chili ancho peppers.  Adds a bit of smokey sweetness to the mixture.

1 Tbsp chili powder

1 Tbsp ground chili ancho (optional)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dried oregano (rub is between your hands to get a finer mix)

1/2 tsp paprika

1 tsp ground cumin

1 tsp salt

1 tsp pepper

1/4 tsp crushed red pepper (optional)

Mix together all ingredients and store in an airtight container.

Creamy Shrimp Casserole

This is an amazing dish that will have everyone coming back for seconds.  Here we served over spaghetti but you can serve it alone as a main dish and use your favorite sides such as sauteed spinach, BVC Roasted Broccoli, or BVC Green Beans with Mushrooms.  A dish from heaven!

Creamy Shrimp Casserole

2 lbs medium shrimp, shelled and deveined, shells reserved*

3 cups heavy cream

1/4 cup dry sherry

5 Tbsp unsalted butter, divided

6 medium scallions, white and tender green parts minced

2 tsp fresh lemon juice

1 tsp Worcestershire sauce

hot sauce (Tabasco)

4 cups small oyster crackers

1/4 tsp sweet paprika

freshly ground pepper

salt

Arrange shrimp in a single layer in a shallow glass baking dish.  Cover with saran and refrigerate.

In a medium saucepan, combine the cream and sherry with the shrimp shells.  Add a pinch of salt and bring to a boil.  Simmer over moderately low heat for 25 minutes.  Strain through a course sieve set over a large glass measuring cup.  You should have approximately 2 1/2 cups.

Preheat oven to 400 degrees.  Melt the 1 Tbsp butter in a medium skillet.  Add the scallions and cook over moderate heat, stirring for approximately 3 minutes.  Add the shrimp cream and simmer until reduced to approximately 2 cups, about 5 minutes.  Pour the cream into a bowl and stir in lemon juice and Worcestershire sauce.  Season with salt and pepper and a few dashes of hot sauce.  Let cool until tepid. 

Season shrimp with salt and pepper.  Pour the cooled cream evenly over them.

Put the oyster crackers in a sturdy resealable plastic bag (Zip Lock) and press out all the air then seal to close.  Lay bag on work surface and using a rolling pin or heavy pan crush the crackers until coarse crumbs form.  Transfer to medium bowl.  Add the 4 Tbsp of melted butter and the paprika then stir to coat.

Scatter the cracker crumbs over the shrimp and pat smooth.  Bake the casserole in the center rack of the oven for 25 minutes, or until bubbling around the edges and the shrimp are just cooked through. Turn on the broiler and broil the casserole for approximately 30 seconds, rotating as necessary, until the topping is evenly browned then remove.

Let stand for 5-10 minutes at room temperature before serving.  Enjoy!

MAKE AHEAD SUGGESTION:  The casserole can be prepared up to where you pour the cream over the shrimp and refrigerated overnight.  Let stand at room temperature for 20 minutes then add the breadcrumbs on top and cook as directed.

*Note:  I will usually order the shrimp with the shells on and ask the person working the fish counter to shell and devein them for me.  Make sure you tell him to include the shells, however, in a separate bag to take with you.  Much easier this way.

Salmon Oreganata Over Capallini with an Oreganata Sauce

A beautiful and simple meal, the meal is complete the way we show it here, but feel free to serve the salmon separate from the pasta with vegetables or a nice potato au gratin or even mashed potatoes.  The pasta dish is a great on it's own as well as a side or mix in some pancetta for a simple meal.  In our recipe we use capallini pasta (angle hair) but feel free to use your favorite pasta.  If serving pasta alone, I prefer fettuchini or rigatoni for the pasta as they give more body for that situation.

Salmon Oreganata Over Capallini with an Oreganata Sauce

For the salmon:

4 salmon fillets, skinless boneless, 1/3 lb each

1/4 cup panko crumbs

4 Tbsp dried oregano, divided

4 tsp finely grated parmesan chees (or more to taste), divided

4 garlic cloves, divided and minced

2 lemons

olive oil

salt and pepper 

Preheat broiler.

Line a baking sheet with nonstick foil.  Place salmon fillets on the foil.  Brush the tops of the salmon with olive oil then sprinkle with one minced clove of garlic, 1/4 of the panko, 1 tsp parmesan, 1 Tbsp oregano.  Squeeze 1/2 lemon over one fillet and drizzle with olive oil.  Repeat this layering process with each additional fillet.

Place fillets in oven and broil 3-5 minutes until top is slightly browned.  Turn heat on oven down to 325 degrees and cook another 10 minutes (approximately depending on thickness of fish).  Serve immediately.

For the pasta and sauce:

1 package dried pasta (a thin spaghetti, capalini, etc. works well with the salmon)

1 small onion, diced

4 garlic cloves, minced

4 Tbsp dried oregano (or 2 Tbsp finely minced fresh oregano)

3 Tbsp fresh basil, chopped into fine strips (chiffonade)

1 (14.5 oz) can diced tomato (finely diced is best)

1 (8oz) can tomato sauce

2 Tbsp tomato paste

1 cup chicken broth

1/2-1 cup heavy cream

salt and pepper

1/2 cup reserved pasta cooking water (optional)

1/2 cup Parmesan cheese (optional)*

Cook pasta per directions on package.  It is best to make the sauce first so it is ready when the pasta is finished cooking as the pasta cooks faster than the sauce.  Be sure to reserve about 1 cup of the cooking water prior to draining.

In a large pan, saute the onions 3-5 minutes until soft and just starting to caramelize.  Add in garlic and cook approximately 30 seconds until the strong garlic smell dissapates.  Add in the diced tomato, tomato sauce, and tomato paste and cook about 5 minutes until reduced.  Add in the chicken broth and again reduce 5-10 minutes until almost completely reduced.  Stir in oregano and basil as well as heavy cream.  Adjust seasonings and add salt and pepper.  Add more cream if desired.

When pasta has cooked, drain.  Add 1/2 cup reserved cooking water to the sauce and then add the pasta, stirring to fully coat.  It is best to cook the pasta initially to al dente as when you add it to the sauce and are tossing it, keep the sauce at a simmer and the pasta will finish cooking.  Serve immediately.

*If serving as a side dish without the salmon, you can sprinkle with some Parmesan, or mix the Parmesan into the pasta even.  You can also add sauteed pancetta or grilled vegetables for a nice change, but if topping with the Salmon Oreganata I would just use the simple sauce above.

Baked Salami

Ingredients:

1 soft salami (Hebrew National makes a great one)

1 cup apricot preserves

1/2 cup honey Dijon mustard (you can also use a spicey honey mustard)

1 TBSP brown sugar

Preheat oven to 375 degrees

1.  In a bowl mix apricot preserves, mustard, and brown sugar until well combined. (You may not use all of the mixture and any extra you can serve as dipping sauce)

2.  Cut slices in salami but make sure not to slice all the way through.  Leave it intact enought so that it holds together at the bottom. Place salami on a baking tray lined with foil. Spread apricot and honey mixture over salami.  Using your hands, make sure to spread the mixture in between the slices. Once the salami is well coated place it in oven and bake for 30 minutes.  After 30 minutes spread more of the apricot and mustard mixture over salami and return to oven for another 30 minutes.  (The salami will bake for a total of 1 hour or until salami starts to carmalize and turns browned or blackened.)

3.  Let cool for about 5 minutes and then cut the slices off.  Serve along side any remaining apricot and mustard mixture or with just mustard. 

Butter Croissant Bread Pudding with Vanilla Cream Sauce

A great way to end a family meal or a romantic dinner for two.  This bread pudding has all the great aromas and flavors to make you smile as it cooks and while you and your loved ones enjoy it.  A simple and great dessert for winter.

6-8 small butter (plain) croissants, preferably 1-2 days old
2 cups milk
1 heaping tsp cinnamon
4 eggs
1 tsp vanilla extract
3/4 cup super fine sugar
4 Tbsp butter, melted
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees

Roughly shred/chop the croissants and place in 8x8 inch pan or one of similar size.  Poor the melted butter over the croissants and mix in raisins and nuts, leaving majority on top.

In mixing bowl beat eggs.  Add milk, vanilla, cinnamon, sugar and stir well.  Poor over croissants and press down to saturate the bread.  Bake in preheated oven for 45 minutes.

For the Vanilla Sauce:
1/2 cup light brown sugar
1 Tbsp all purpose flour
1 egg
2 Tbsp melted butter
1 1/4 cup whole milk or heavy cream (depending on how rich you want the sauce)
1 pinch salt (1/8 tsp)
1 Tbsp vanilla extract (or more to taste)

Whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Pineapple Chicken Stir Fry

                          

Pineapple Chicken Stir Fry is a quick and low calorie dish.  It will take about 30 minutes from start to finish.  But even though it is quick on time, it does not sacrifice on flavor.  The chicken comes out so tender and the bright vegetables and pineapple make for a delicious dinner.  The great aspect about a stir fry is that it can lend itself to variations.  If you are looking for a dish with more vegetables, feel free to add other vegetables to the dish.  We use red peppers but you can add yellow or orange peppers as well.  Green beans, sugar snap peas, broccoli, or water chestnuts would make a nice addition to the dish.  

Pineapple Chicken Stir Fry

Ingredients:

1 pound boneless, skinless chicken breasts (about 2 chicken breasts), cut into 1 inch pieces

1 (20 oz) can pineapple chunks in juice (drained but reserve 1/2 cup juice for sauce)

1 red bell pepper, cut into either strips or about 1 inch pieces

1 onion, cut into strips or about 1 inch pieces

1 TBSP soy sauce

1 TBSP rice wine vinegar

2 tsp. mirin (sweetened Asian wine)

2 cloves garlic, crushed

1 tsp grated ginger root 

2 TBSP sugar

1 1/2 TBSP corn starch

2 TBSP canola oil

1.  In a small bowl combine reserved pineapple juice, soy sauce, rice wine vinegar, mirin, garlic, ginger root, sugar and corn starch.  Set sauce aside.

2.  Salt and pepper chicken breast pieces.  Using a wok (if you don't have a wok you can use a large skillet) heat 2 TBSP of canola oil over high heat.  Once oil is hot add chicken (to test if oil is hot enough gently lay the end of one chicken piece in the oil.  If it starts to sizzle then you are good to go).  Toss chicken in oil for about 5 minutes, until the chicken starts to brown.  Remove chicken from wok.  Add red peppers and onions to the wok.  Cook for about 5 minutes and then add pineapple.  Cook for another 5-8 minutes or until vegetables and pineapple are heated all the way through.  Pour sauce in and stir until thickened (should take about 1-2 minutes).  Return chicken to wok and toss all ingredients together.  Cook another 5-8 minutes or until everything is heated through.

3. Sever over steamed rice. 

Yields about 4-6 servings

Texas Chili

"Everything is bigger in Texas" as the old saying goes and with this chili it lives up to the name.  The meat and veggies are cut into larger size chunks and the flavors are big and bold giving the dish a nice hearty feel.

2 lbs fillet of beef, cut into 1/2 - 1 inch pieces (you can substitute another cut of beef if you prefer but if it is more marbled cut then up the quantity to 2 1/2-3 lbs)

2 Tbsp Extra Virgin Olive Oil (or Canola Oil)
2 medium onions, diced
4-5 cloves garlic, minced
28oz can diced tomatoes, drained
1 Tbsp ground cumin
1 heaping Tbsp dried oregano
1 red bell pepper, cut into 1 inch pieces
1 orange bell pepper, cut into 1 inch pieces
1-2 ears of corn (if fresh corn is unavailable you can use one small bag of frozen)

Optional garnish:
sour cream
grated cheddar cheese
chopped green onion
red pepper (hot)
tabasco or other chili sauce
corn bread

In a dutch oven or large pot, heat the oil over medium-high heat.  Add the beef and saute until well browned.  Add onions and garlic and cook 3-5 minutes until softened.  Add tomatoes, cumin, and oregano.  Reduce heat to simmer and cook approximately 1 hour, stirring occasionally.   Add in bell pepper an corn and continue to cook another 30 minutes. 

Serve warm with desired toppings and cornbread on the side if desired.