Jerry, our Vice President of IT, shares his wife’s recipes for two of their family’s favorite dinners. He said that whenever his sons come in town from college, his wife make a big batch of the penne pasta so they can take some back with them to school.

Penne Pasta with Feta: Ingredients: 3 tbsp olive oil, 2 garlic cloves, chopped, Pinch of salt, 1 bunch green onions, chopped, 4-5 tomatoes, chopped, Pinch of crushed red pepper, 7 oz penne pasta, Feta cheese, Parmesan cheese, Kalamata olives.
Directions: 1 Cook chicken or shrimp, cut into strips. 2 Saute garlic cloves in olive oil. Add salt, chopped green onions, tomatoes, and small amount of crushed red pepper to taste. 3 Boil penne pasta and drain when tender (yet reserve some pasta water if needed later). 4 Add pasta with garlic mix (and here you can add a bit of pasta water if need more moisture). 5 Add feta cheese, fresh parmesan cheese, Kalamata olives, grilled chicken strips/chunks or shrimp.

Chile Rellenos Casserole: Ingredients:8 to 10 4.5 oz. cans whole green chiles, 2 lbs. lean ground beef, 1 large onion, chopped, 3-4 cloves garlic, chopped, Taco seasoning (2 small or 1 large package), 2 tsp. cumin, Salt to taste, 1 tbsp. sugar, 8 oz cheddar cheese, grated, 8 oz. Monterrey jack cheese. grated, 4 eggs, 1 13 oz. can evaporated milk,1 tbsp. flour, 1 15 oz. can petite diced tomatoes, 1 15 oz can tomato sauce.
Directions: 1 Remove seeds from chiles and layer half of them in bottom of casserole. 2 Brown beef with onion and add garlic, half of taco seasoning and 1 tsp. cumin. 3 Place beef mixture on top of chiles then other half of chiles. 4 Mix cheeses together and sprinkle over chiles. 5 Beat eggs, milk, and flour together and pour over cheese. 6 Mix diced tomatoes, tomato sauce, other half taco seasoning, 1 tsp. cumin, and sugar in sauce pan; simmer about 20 min. until slightly thickened. 7 Cover top of casserole with tomato mixture. 8 Bake in preheated 325 degree oven about 1 hour or until edges begin to brown. Allow to sit 15 minutes before cutting into squares.

This week, we’re sharing favorite fall recipes from several of our employees. Nicole, our project manager for product development shared her recipe for taco soup. She’s made it before for her department’s potluck and everyone loved it. Her recommendation: serve it in our tapas bowls! Here it is for you to enjoy. Taco Soup : Ingredients: 1 lb ground chuck, 1 large onion, chopped, 3 cans (15.5oz) Mexican-style chili beans, undrained, 1 can (15.25oz) whole kernel corn, undrained, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) can diced tomatoes, undrained, 1 can (4.5 oz) chopped green chiles, 1 envelope (1.25 oz) taco seasoning mix, 1 envelope (1 oz) Ranch style dressing mix, 1.5 cups water. Miscellaneous toppings (option): corn chips, shredded lettuce, chopped tomato, sour cream, shredded cheddar cheese. Directions: 1. Cook beef and onions in large pot over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles. 2. Drain meat. 3. Stir beans and remaining ingredients into beef mixture, bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. 4. Garnish with toppings! Enjoy! Makes 3.5 quarts.