#Wecooktogether

For the Chili:

1. Heat 1 Tbsp. of oil in a large skillet over medium heat. Add all the meat together along with 1 tsp of the Hot Mexican Chili powder, cooking until meat is browned and no longer pink.

2. While the meat is cooking, in a large stockpot combine all the canned ingredients and heat over medium heat.

3. Add the cooked meat to the stockpot.

4. In the same skillet, add the other tablespoon of oil and heat over medium heat. Add onions, all the peppers, and the remaining spices and salt to the skillet. Cook and stir frequently for about 5-7 min, or until mixture is softened and onions are translucent.

5. Add garlic to the vegetable mixture, stirring constantly for 2-3 minutes, being careful not to burn the garlic.

6. Add vegetable mixture to the stockpot and stir. Reduce heat to simmer, cover and cook for about another 30 minutes. Add salt and pepper to taste.

While chili is simmering, prepare cornbread.

1. Preheat oven to 375 degrees, placing cast iron skillet with oil in oven while it heats up

2. Combine all the dry ingredients in large mixing bowl.

3. Add eggs and milk to dry mix, whisk just until combined.

4. Add jalapenos and stir to mix.

5. Immediately pour mixture into hot skillet and bake for 25-30 minutes or until done in the center.

Heat oven to 300 degrees.

Line baking sheet with foil, spray with non-stick spray.

In large bowl, toss the the wings/drumsticks with salt, pepper, cumin and Italian seasoning

Place chicken onto lined baking sheet and bake at 300 degrees for 20 minutes.

Meanwhile, combine the garlic, parsley, cheese and olive oil in large bowl. Set aside.

Then, crank oven up to 425 degrees, bake chicken another 15 minutes.

Toss chicken with Parmesan mixture to evenly coat.

Throw in the Buffalo sauce and toss to coat.

Cut chicken breasts lengthwise, (knife parallel with the cutting board), in half (2 breasts make 4 breasts)

Place each breast in plastic bag (or cover with plastic wrap) and pound with flat side of meat mallet until thin.

Heat oil over medium heat until smoky.

Combine the flour, salt and pepper for dredging

Dredge both sides of chicken in seasoned flour and place into hot oil, frying each side about 5 minutes, or until golden brown. Set aside.

Lower heat, add the sliced prosciutto, saute for 1-2 minutes until starting to crisp. (may need to add more EVOO if too dry at this point)

Next, add sliced mushrooms, stirring and cooking 4-5 minutes, until caramelized and golden brown, and their moisture has evaporated.

Add chili peppers, minced shallots and garlic to the mushrooms, cooking and stirring another 2-3 minutes, careful not to burn the garlic.

Add salt and pepper to taste.

Add the chicken stock, Marsala, heavy cream and thyme, scraping bits from bottom of pan.

Gently boil, uncovered, until reduced by half (10-15 minutes).

Add chicken back to the pan (along with the savory juices from their pan). Reduce heat to low and simmer until the chicken has warmed through and sauce thickens a little bit more (2-3 minutes). Transfer to serving platter alone, or over whole wheat spaghetti. Sprinkle with roughly chopped parsley.

Cook pasta according to package directions. Don't forget to salt the water before adding the pasta!

Heat oil on medium high, then add butter. When butter is melted add the garlic, onion, mushrooms, and red pepper flakes. Saute until mushrooms have softened and garlic has started to turn golden brown. Remove from heat and add the salt and pepper to taste. At this point the finishing is completely up to you. You can add the pasta to the bowl, then the mushroom mixture, then top with the parmesan cheese and parsley. OR, you can add the pasta straight from the water into the mushroom mixture, top with the parmesan and cheese and lightly stir together.