Thai Peanut Chicken with Noodles - Chef Jodi

Jodi used to work at BYU's Pendulum Court Cafe, and this was one of her favorite dishes served there. The recipe is taken from their website.

1-2 lbs Chicken, cut into strips
2-4 Tbsp vegetable oil
1 Tbsp Sriracha
1 Lime, juiced
3 cloved garlic, pressed
3-4 shakes soy sauce
1 pkg (16 oz) fettuccine noodles
Use the following ingredients according to your preference:
Shoestring carrots
Broccoli florets, chopped
Green onion
Peanuts, chopped

Directions:
In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, and salt and pepper to taste. While chicken is cooking, prepare the fettuccine and make the peanut sauce (below). After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add all vegetables and saute. Add the chicken to the skillet, cover, and reduce heat. Drain noodles. Mix the sauce with the noodles and top with the veggies and chicken. Garnish with peanuts.

Peanut Sauce:
1 cup chicken broth
6 Tbsp creamy peanut butter
2-4 tsp. Sriracha
3 Tbsp honey
6 Tbsp fresh minced ginger
4-5 cloves garlic, pressed or minced

Directions:
Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Cincinnati Chili - Chef Zach

We discovered after cooking this that it is really just a delicious meat sauce, not chili as the name suggests. Those who didn't know the ingredients speculated that it was laced with crack or some other drug. But no, it was probably the unique addition of cinnamon and allspice that created such an intriguing flavor and had most of us going back for seconds.

1 1/2 lbs lean ground beef
Small onion, chopped
1 (29 oz.) can tomato sauce
1 (14 1/2 oz.) can peeled whole tomatoes
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
1 1/2 Tbsp chili powder
1 Tbsp white vinegar
1 clove garlic
3 bay leaves

1 box spaghetti
Grated cheddar cheese

Directions:
Brown meat. Add onions to the meat and cook 3-5 minutes. Drain. Place meat and onions in large pot or crock pot. Add the rest of the ingredients and cook on low 4-5 hours, covered. Cook and drain spaghetti 15 minutes before serving. Remove bay leaves and garlic and serve on spaghetti with grated cheddar cheese. Serves 6 to 8.

(If you wanted to make it more chili-ish you could try adding a can of kidney beans to the pot.)