Chorizo and Hominy Chili

Here is a delicious way to feed a crowed. I served this for my pumpkin carving party where I re-named all the menu items with creepy, spooky names; the chili being Hellish Human Stew! Its so super easy and even though it was made it minutes, it tasted like it had been cooking all day...and the hominy adds an extra texture that is a welcomed surprise.

2 1/2 LBS chorizo, out of the casing
1 red onion, chopped
3 large garlic cloves
2 22oz cans chopped tomatoes
2 15oz cans kidney beans
2 15 oz cans hominy
1 1/2 tsp oregano
2 bay leafs
1 1/2 tsp chili powder
1 1/2 tsp cumin

On medium-high, brown chorizo until fully cooked. Add onion and garlic and saute for aprox. 5 minutes. Add the rest of the ingredients and stir until bubbling. Turn down heat to low and cover. Let simmer for aprox. 10 minutes. Serve with corn chips, cheese and sour cream! Yummmm!!

Grilled vegetable lasagna

Here is a recipe I used a lot in the catering business, also made it for a Christmas party and had rave reviews and was asked for the recipe from almost everyone! Well girls, here it is! Its a great dish for this transitional season because it involves grilling and baking of a hearty meal. You can mix up the vegetables with the seasons...right now, squash and tomatoes are perfect!

two sheets parchment paper to line lasagna dish

1/4 Cup Italian dressing
2 medium zucchini cut into 1/4 inch slices
2 roasted red peppers cut into quarters
1 bunch asparagus
1/2 Lb mushrooms, sliced
32oz Ricotta
2 Cups mozzarella
2 eggs
1 tsp salt
1 tsp black pepper
32oz prepared marinara of your choice
12 lasagna sheets (oven ready or boiled)

Marinate zucchini and asparagus in the Italian dressing for up to 4 hours. Place them on the grill and cook until just before al dente. Mix ricotta, egg, salt, pepper and 1 cup of mozzarella in bowl. Use one sheet of parchment to line bottom of lasagna pan for easy clean up. Lay first layer of noodles (4 to a layer) into pan. Spread aprox 1 cup of sauce over noodles. Spoon aprox 1 Tbsp dollops of 1/3 of the ricotta mix over sauce. Layer mushrooms and red peppers on first layer. Repeat noodle, sauce, ricotta mix, zucchini and asparagus on second layer. For third layer, place noodles, sauce, ricotta mix and the rest of the mozzarella (1 cup) on top. Cover with second sheet of parchment and cover parchment with foil. Place in oven @ 400 for aprox. 55 minutes. uncover and cook for aprox 10-15 more minutes to brown cheese on top. Serve with a bitchin' caesar salad and garlic bread!