Anitas Slow Cooked Chili In Cheddar Bowls Recipes

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ANITA'S BLUEBERRY COBBLER

Provided by Robin Miller : Food Network

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9



Anita's Blueberry Cobbler image

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
  • In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
  • In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
  • In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

Nonstick cooking spray
1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use)
1 1/2 cups sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
3/4 cup milk (regular, lowfat or skim)
Ice cream, for plating, optional
Blueberries, for garnish, optional

VEGETARIAN CHILI

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 19



Vegetarian Chili image

Steps:

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

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