Turkey Chipotle Posole

30 Apr
Turkey Chipotle Posole

Turkey Chipotle Posole

As a lot of you know, I’m a spicy kind of gal, and I like spicy food. This posole, which is a traditional Mexican soup/stew, makes good use of leftover turkey or even chicken. I bought a deli-roasted turkey breast recently for a quick week-night dinner, but with the daughter not eating at home that night we were left with a bunch of leftover cooked turkey breast.

We had a cold snap, and what better thing to make in a cold snap is a nice spicy, warming stew? This ended up making more than I thought it would, but ate the rest for lunches.  Don’t scrimp on the toppings, as the cabbage, lime, and radishes really complete this. And you can always cut way back on the spices/chiles for a milder version.

After opening a few cans and a little chopping, dicing, and processing, this posole comes together in a snap all in one pot. I always freeze any leftover canned goods, clearly labeled, for future use. I can’t imagine ever using an entire can of chipotle peppers in a recipe unless I am feeding an army. And my local grocer only sells 30-ounce cans of hominy, which, after draining the liquid, yields about 2 cups of hominy. Hominy freezes well too.  Even if it’s already warm in your neck of the woods, do try this flavorful posole, if anything to warm your heart. Plus it also gives you good reason to open a bottle of Mexican beer to wash it down! UPDATE: A kind reader reminded me that Cinco de Mayo is coming up. So hey, why not make it for that day?!

Turkey Chipotle Posole

1 tablespoon olive oil
1/2 to 1 canned chipotle in adobo sauce (or less), diced fine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons Ancho or Pasilla chile powder (or other or less)
2 cups cooked and shredded turkey or chicken
4 cups homemade or low sodium turkey or chicken broth
1/2 cup tomato puree
1 corn tortilla, processed fine
1 cup hominy, white or yellow is fine
1/2 cup chopped cilantro
Ground black pepper and salt or Mrs. Dash, to taste
Shredded cabbage, sliced radishes, and lime wedges, for garnish

Puree, Peppers, and Hominy

Puree, Peppers, and Hominy

Open up all those cans and chop/slice/dice all the veggies.

In a Dutch oven or soup pot, heat one tablespoon of oil over medium-high heat. Add the next 6 ingredients (through the chile powder), and cook for 5 to 7 minutes until vegetables are tender.

Spicy Veggie Base

Spicy Veggie Base

Add the remaining ingredients except the garnishes, stir to combine, and bring to a simmer. Reduce heat, cover, and simmer for 45 minutes or until ready to eat.

Posole Ready to Simmer and Cover

Posole Ready to Simmer and Cover

Ladle into bowls, and garnish with fresh sliced cabbage, sliced radishes, and a lime wedge to squeeze into the stew. (Don’t forget the beer to wash it all down!)

Turkey Chipotle Posole

Turkey Chipotle Posole

 

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Quick and Easy Ham and White Bean Soup

23 Apr
Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Spring has been on a springboard in my neck of the woods in terms of temperature. While it is now seasonably cool, we had a great stretch of really warm and sunny weather for the last week. With cooler weather, there is nothing better than a hot bowl of comforting soup. And with leftover ham and ham broth in the freezer, this meal was a snap!

After I took my photos, hubs and I both decided we wanted it creamier so I processed half of it in my Ninja then stirred it back in. This step is optional, and I didn’t even take another photo of it creamy that way as I can be lazy that way. Just like you can be lazy in making this soup as it’s that easy!

Quick and Easy Ham and White Bean Soup

1 tablespoon olive oil
1/2 cup each chopped onion, celery, and carrots
4 ounces chopped ham
1 teaspoon minced garlic
2 15-ounce cans cannellini beans, drained and rinsed
4 cups ham broth (you can sub in chicken or veggie broth)
1/8 to 1/4 teaspoon dried crushed rosemary
Small sprig of thyme
Ground black pepper, to taste
1/2 teaspoon Liquid Smoke (I used Stubb’s Hickory)
1/8 teaspoon smoked Paprika

The Holy Trinity

The Holy Trinity

Saute the veggies in the oil until soft, 5 to 7 minutes.

Ham, Veggies, and Spices

Ham, Veggies, and Spices

Add the ham, garlic and spices and cook 2 to 3 minutes more.

Ham Broth and Beans

Ham Broth and Beans

Pour in the ham broth and beans. Add the rest of the seasonings, and taste to adjust.

Simmering the Ham and Bean Soup

Simmering the Ham and Bean Soup

Simmer for about a half hour or more until ready to eat. Optional: Puree half the soup in a blender or processor and stir back in before serving.

Ta-Dah!

Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

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Wild Mushroom and Pea Risotto

16 Apr
Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

I wanted to use both Oyster and Shitake fresh mushrooms for this, but the dang bin at the store was cleared out of Shitake when I went there. So I got some baby Bellas instead. I’m finally back in the kitchen and this sounded like a great side to some quick pan-seared chicken Parmesan cutlets I had planned on making.

I made a slight oops on the amount of liquid per rice, but was able to boil it down to reduce the sauce in the risotto. It was still a bit soupy but we were all hungry. I have adjusted the recipe below accordingly. I’m glad to be back in the kitchen, I tell you. Back issues are getting resolved now and all that.

My daughter doesn’t like mushrooms so she picked them out of the risotto, but she ended up going back for two helpings of it! She also said the chicken was fantastic and wanted me to make it again although it was not a “recipe” per se. Just some seasonings, cutlets dredged in milk then coated with Panko and Parmesan. Sometimes kids are just that easy to please!

Note: This is made in a pressure cooker. If you don’t have a pressure cooker, the method to make stovetop risotto is widely available on the internet.

Wild Mushroom and Pea Risotto

4 tablespoons unsalted butter, divided
1/2 cup finely diced onion
4 ounces mushrooms, any kind, sliced or kept whole if small
1/2 cup dry white wine
1 cup Arborio or California Pearl rice
4 cups homemade or low-sodium chicken broth
A few sprigs of thyme
1/2 cup frozen sweet peas, thawed
1/2 cup grated Parmesan cheese, from a block

Risotto Ingredients

Risotto Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter, then add the chopped onions and mushrooms. Cook until soft, about 5 minutes.

Sautéed Mushrooms and Onions

Sautéed Mushrooms and Onions

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice, the chicken broth, and the sprigs of thyme.

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions.

Once the pot is up to pressure, set the timer for 7 minutes. (I quickly pan-seared the coated chicken at this point.)

Pan-Seared Panko Parmesan Chicken

Pan-Seared Panko Parmesan Chicken

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. (Or if you have an electronic one, release pressure according to manufacturer’s directions.) Don’t remove the lid until all pressure is released.

Peas and Cheese Added

Peas and Cheese Added

Remove the sprigs of thyme and stir in the rest of the butter, the peas, and the half cup of Parmesan cheese. (You can reduce on stovetop if too soupy, but I did adjust the amount of liquid in the above recipe.)

Serve with additional grated Parmesan cheese if you want and your protein of choice.

Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

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Download and Print this Yummy Recipe!

Cheesy Baked Goulash

9 Apr
Cheesy Baked Goulash

Cheesy Baked Goulash

 

Cheesy Baked Goulash

Cheesy Baked Goulash Just out of Oven

Howdy friends and family! This is a repost recipe from three years ago that never got much attention from my readers, minus the intro paragraphs. Unfortunately, we had a series of three medical events in the house recently that has prevented me from creating a new recipe for you this week. (One event was an excruciating back spasm that lasted an hour and a half before I felt I wasn’t going to die. After multiple trips to both my doctor and chiro, I now have the pain under control.)

The other event was too low of blood pressure, and I thought I would pass out so had to have my high blood pressure meds adjusted. The third event involved my daughter but she’s healing up nicely since an outpatient procedure. However, on the first day I felt well enough to cook, I dragged out my old stand-by recipe for this dish of Cheesy Baked Goulash. My daughter requests this often, and for my new readers, I am glad to share it with you. I am also fortunate to have a hubby that cooks and for takeout pizza, ha! Happy Spring!

Cheesy Baked Goulash

1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.

Browned Burger and Onions

Browned Burger and Onions

When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.

Cooked Macaroni and Tomato Beef Sauce

Cooked Macaroni and Tomato Beef Sauce

Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.

Cheddar Cheese and Parsley Added

Cheddar Cheese and Parsley Added

Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes.

Cheesy Baked Goulash

Cheesy Baked Goulash

Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.

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Cheesy Baked Goulash

Cheesy Baked Goulash

Marcos Pollo Tacos

3 Apr
Marcos Pollo Tacos

Marcos Pollo Tacos

We have a local restaurant that serves an amazing Mexican chicken dish called Marcos Pollo. It’s a creamy/spicy dish filled with chicken and mushrooms and served with rice and beans and tortillas. I decided to recreate this as best I could, and my husband thought it was spot on! Aside from telling me it was delicious, he wants me to add more mushrooms, increase the sauce, and make the chicken cubes smaller next time. Ever the critic, isn’t he?😀 But I did agree with him except the chicken chunk size. I like a nice mouthful of chicken with each bite!

Marcos Pollo Tacos

3/4 to 1 pound boneless skinless chicken breasts (or thighs)
2 tablespoons olive oil, divided
2 teaspoons paprika
1/8 teaspoon smoked paprika
2 teaspoons minced chipotle in adobo sauce
3/4 cup chicken stock, reduced to 1/4 cup
1/2 sweet onion, cut and sliced in quarters
4 to 8 ounces mushrooms, sliced thick
1/2 cup heavy cream, Mexican crema, or Half and Half
1/3 cup sour cream
1 teaspoon corn starch mixed with 1 teaspoon cold water
Cilantro, for garnish

Cut the chicken into bite-sized cubes, then mix with 1 tablespoon of the olive oil, the paprikas and minced chipotle in adobo in a non-reactive bowl or zip-top baggie. Refrigerate until ready to use.

Bring the chicken stock to a boil in a small saucepan, then lightly boil until the stock has been reduced to about 1/4 cup. Remove from heat and set aside. This took about 20 minutes.

Chicken and Onions Browning

Chicken and Onions Browning

Meanwhile, slice the onions and mushrooms. After chicken stock has reduced, add the chicken and onions to a large skillet over medium heat. Cook for 5 to 7 minutes. Remove to a clean bowl and set aside.

Deglazing Mushrooms

Deglazing Mushrooms ~ I haven’t quite mastered an in-focus pouring shot…

Add the other tablespoon of oil to the skillet then cook the mushrooms until golden brown, about another 5 to 7 minutes. Deglaze the pan with the reduced stock.

Add the chicken and onions back to the skillet, then stir in the cream and sour cream until combined. Next add the corn starch/water slurry, then simmer and stir until the sauce has thickened.

Creamy Spicy Chicken and Mushrooms

Creamy Spicy Chicken and Mushrooms

Remove from heat and serve over cooked rice, black beans in warmed corn tortillas. Garnish with cilantro, if desired.

Marco Pollo Tacos

Marcos Pollo Tacos

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Download and Print this Yummy Recipe!

 

Spicy Shrimp and Leek Pot Pie

27 Mar
Spicy Shrimp and Leek Pot Pie

Spicy Shrimp and Leek Pot Pie

We’ve been on a bit of a shrimp binge lately (not a bad thing) as we scored some shrimp at an awesome price recently. Earlier in the day before I cooked this, I made a pot of golden shrimp stock from my hoard of frozen shrimp shells. I ended up with over 8 cups of gorgeous broth!

Golden Shrimp Stock

Golden Shrimp Stock

Since I am an admitted failure at all things pastry, I decided to use frozen puff pastry for this, but all I could find at the store I went to were these completely odd-shaped puff pastry disks that puff up to an enormous height (for a pot pie cover, that is).

Puff Pastry Shells

Well this was a half-baked idea…

Being the complete ignoramus that I am (admittedly again) about all things bread, I had this stupid ingenious idea to bake them halfway until half-puffed, then place them on the pot pies to finish baking. Well. That didn’t work as I expected as they never fully puffed up all the way. So we’ll just ignore the puffs in the photos and focus on the heart of the dish, which is this completely amazing spicy/veggie/shrimp yummy mixture that you end up with and who the heck cares about the puff, right??

The only other thing to note about this recipe is that I’ll probably parboil the potatoes first next time. It took WAY longer than I expected to soften during the sauté process, even though they were diced fairly small.

Many thanks to Culinary Chronicles for this inspiration. I adapted it quite a bit for the ingredients I had, but certainly head over to look at her recipe as she seems to have a better handle on what a puff pastry should look like when cooked properly.😀

Aside from the lame puff, both me and the hubs really enjoyed this a LOT. Hubby liked it so much he ate two ramekins of it that night. I reserved the last one for my lunch the next day. (And I even cheated and threw out the old puff and puffed up a new one for it, ha!)

p.s. (Happy Easter to all those who celebrate! We’ll be having the obligatory ham with asparagus and my Pecorino Romano Scalloped Potatoes.)

Spicy Shrimp and Leek Pot Pie
Adapted from Culinary Chronicles Shrimp Pot Pie

2 tablespoons unsalted butter
1/4 cup diced celery
1/4 cup diced carrots
1 cup chopped leeks, white and light green parts only, washed thoroughly and drained
2 teaspoons minced garlic
2 sprigs fresh thyme
1 cup diced red potatoes
1/4 dry sherry (good quality, not cooking sherry)
1/2 pound (8 ounces) raw shrimp, peeled, deveined and chopped
1/2 cup frozen peas, thawed
1/2 teaspoon Sriracha sauce, or to taste
1/8 cup flour
1 cup homemade Shrimp Stock or use good quality store-bought seafood stock
1/4 cup Half and Half (or milk)
Sea salt and ground black pepper, to taste
1 egg, beaten with a splash of water
Frozen puff pastry (sheets if you can find them)

Preheat oven to 425 degrees. Chop the veggies and shrimp into even bite-sized pieces.

Chopped Potatoes and Leeks

Chopped Potatoes and Leeks

In a large skillet, melt the butter over medium heat then add the celery, carrots, leeks, and potatoes. Sauté until softened, about 20 minutes.

Colorful Veggies

Colorful Veggies!

Meanwhile, toss the shrimp with the Sriracha sauce until evenly seasoned. Set aside.

Add the garlic and thyme sprigs to the skillet and cook for a few more minutes. Pour in the sherry and let it reduce for a few minutes.

Shrimp and Peas Added

Shrimp and Peas Added

Meanwhile whisk the flour and shrimp or seafood stock together in a bowl and set aside. Mix the shrimp and thawed peas to the skillet.

Pour flour slurry into the skillet and cook for several more minutes. Add the Half and Half or milk, whisking constantly until the mixture has thickened.

Shrimp Pot Pie Filling

Shrimp Pot Pie Filling

Remove the skillet from the heat then take out the thyme sprigs. Season the mixture with sea salt and ground black pepper, to taste.

Ladle the filling into individual ramekins or other ovenproof dishes. Cover each dish with a puff pastry and brush with the egg/water wash. As a treat for any pets you might have, microwave the rest of the egg as a treat for them!

Place the pot pies onto a baking sheet lined with foil, then transfer to the preheated oven. Bake the pies for about 20 minutes until the crusts are golden brown. Remove and let cool a few minutes. Serve with a side salad.

Spicy Shrimp and Leek Pot Pie2

Spicy Shrimp and Leek Pot Pie (This is my next day lunch pie.)

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Pecorino Romano Scalloped Potatoes

20 Mar
Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

Having a mandoline slicer makes quick work of this easy side dish, but a good sharp knife will also work. I splurged and bought some nice Pecorino Romano (genuine Sini Fulvi) at Whole Foods last week and figured the nutty cheese would taste great in my standard scalloped potato recipe. The cheese had such a strong flavor that I used it sparingly, but cooking it really mellows it out. So feel free to use as much as you want in this dish, as it adds a subtle cheesy flavor to an otherwise rather plain potato dish. I also topped it with a scattering of crushed homemade garlic croutons for another flavorful kick. This is a very versatile potato dish, so feel free to use any kind of potatoes, onions, cheese, or croutons that you want! Serve this with any protein of choice and a salad or other vegetable.

Pecorino Romano Scalloped Potatoes

3 medium large russet potatoes, sliced thin
1/2 large sweet onion, sliced thin and quartered
3 heaping tablespoons flour, divided
1 1/2 cups half and half (or milk), divided
Sea salt and ground pepper, to taste
Pecorino Romano cheese or other hard cheese, grated, to taste
Crushed flavored croutons, to taste

Preheat oven to 350 degrees. Slice the potatoes thin, using a mandoline or very sharp knife.

Sliced Potatoes in Ice Bath

Sliced Potatoes in Ice Bath

To keep them from browning, place the slices in a bowl of ice water. Next slice the onion, then quarter the slices.

Humble Sliced and Quartered Onion

Humble Sliced and Quartered Onion

When done slicing, drain the bowl and pat the potato slices dry with paper towels.

Spray a small casserole dish with oil, then add one layer of potato slices. Sprinkle 1/3 of the flour over top, followed by 1/2 cup of half and half or milk.

First Layer of Dish

First Layer of Dish

Season with sea salt and ground pepper to taste, then grate the desired amount of Pecorino Romano on top. Spread 1/3 of the onion slices last. Repeat layers two more times, then top with crushed flavored croutons.

Potatoes After Removing Foil

Potatoes After Removing Foil ~ Feel free to grate more cheese on top at this point!

Cover tightly with foil, and bake in oven for one hour. Remove the foil, then bake another half hour or more, until the potatoes are fork tender. Let rest for a few minutes, then serve with additional grated cheese, if desired.

Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

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Download and Print this Yummy Recipe!

New Kid on the Block…

18 Mar
Penny's First Day

Penny’s First Day

Hello! Meet Penny, aka Ms. Moneypenny aka Penelope, our new family member and rescue dog. I have been way behind with reading my WordPress friend’s – foodie or otherwise – blogs due to this new adorable furkid.

She’s an unconfirmed Australian Shephard/Border Collie mix rescue dog, and full of energy as the day is long! She’s quite a hand-full and we are having to spend quite a bit of time acclimating her to her new environment and getting to know our beloved Hannah Banana rescue dog, who we’ve had since she was a year old. Hannah is almost 13 years old now, but it’s nice that the new kid on the block has a “mentor” so to speak to teach her manners and household rules. This new little ball of energy is a year and a half old, but has lots of training (and running) in her future.

Penny Day 2

Here is Penny on Day 2 after some exercise ~ Finally calmed down a tad.

I hope to get a new recipe up this weekend, but if I don’t, you’ll know why!😀

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

12 Mar
Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

I had a hankering for Tex-Mex last weekend, and when I get a hankering for something there is no stopping me! Of course I wanted to use some of my roasted Hatch chiles and Mexican chorizo sausage from the freezer, and lots of ooey-gooey cheese.

The supermarket has started carrying “artisan-style” tortillas in a variety of flavors, so I picked up some whole wheat/corn blend in a “New Size!” I wonder what the old size was as I had never even seen them before. The new size turned out to be 8 inches, which made it tricky fitting them into my existing casserole dishes, and I wasn’t planning on making a huge batch for a 9 x 13 dish. Placing them length-wise in my 2-quart casserole did the trick!

Rolled Enchiladas

Rolled Enchiladas

I ended up with 5 rather large enchiladas, which was almost a perfect amount for the three of us.

One thing to note: These did not seem to reheat well the next day (too dry), so plan on adjusting the amounts or eating the entire dish! If I weren’t trying to cut my calorie intake recently I certainly could have eaten more than I did. I got thumbs up all the way around from the fam for this, and my hankering was well-satisfied. The flavors were just fantastic and the perfect blend of spices, chiles, and cheese.

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

3/4 pound (12 ounces) ground beef
2 to 4 ounces Mexican chorizo
1 teaspoon oil
1 cup chopped onion
1 cup chopped mushrooms
3 roasted Hatch chiles, diced and divided (or 6-ounce can diced green chiles)
1 3/4 cups of low-salt beef or chicken broth, preferably homemade, divided
1/8 teaspoon smoked paprika
Sea salt and freshly ground black pepper, to taste
5 to 8 corn and/or flour tortillas
Vegetable oil, as needed for tortillas
3 tablespoons butter
3 tablespoons flour
1/2 cup sour cream
2 cups grated Monterey Jack cheese
Sliced avocado and cilantro, for garnish

Enchilada Ingredients

Enchilada Ingredients

Preheat oven to 350 degrees.

In a skillet over medium heat, add the ground beef and Mexican chorizo and brown.

Sausage, Beef and Veggie Mixture

Sausage, Beef and Veggie Mixture

Add the mushrooms, onions and chile peppers into the mixture. Add the smoked paprika, then salt and black pepper to taste. Cook for about 5 more minutes, then add 1/2 cup of broth. Simmer for a minute or two more until the broth reduces, but don’t let the mixture dry out. Turn off heat and set aside.

Heating a Tortilla

Heating a Tortilla

In a cast iron or other skillet, heat up a small amount of oil over medium-high heat. One at a time, heat each side of a tortilla until pliable and just starting to brown. Don’t overcook or the tortilla will be difficult to roll. Place on paper towels to drain. Repeat with remaining tortillas, adding a small amount of oil as necessary.

Filling a Tortilla

Filling a Tortilla

Spoon the meat mixture into a tortilla, then roll up, placing seam-side-down in the in a lightly oil-sprayed casserole dish. Repeat until mixture is gone.

Melting Butter in Same Skillet

Melting Butter in Same Skillet

In the same skillet the meat mixture was in, melt the butter over medium heat. You don’t need to wipe out the pan first. Sprinkle the flour over the melted butter, whisking continuously until the mixture is light golden brown.

Chiles in White Sauce

Chiles in White Sauce

Add the remaining broth and whisk until starting to thicken. Add the rest of the chopped green chiles, stirring to incorporate.

Adding the Cheese to the Chile Sauce

Adding the Cheese to the Chile Sauce

Reduce the heat and mix in the sour cream, then add the cheese to the sauce. Stir until combined and melted.

Cheesy Enchiladas Ready to Bake

Cheesy Enchiladas Ready to Bake

Pour the sauce evenly over the rolled tortillas.

Bake the enchiladas at 350 for 20 to 25 minutes, until bubbling. Remove and let sit for 5 to 10 minutes. Serve enchiladas garnished with avocado and cilantro.

Garnished Enchiladas

Garnished Enchiladas

 

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Homemade Chorizo Sausage

5 Mar
Sausage Patties

Sausage Patties

My husband bought an electric meat grinder a few months back. He justified his purchase by stating it would be a great use for grinding up a large batch of cheap steaks he bought into burger, as well as for another large batch of cheap pork he also bought into homemade sausage. We made the sausage “healthy” by also grinding in some chicken to the mix.

Grinding the Pork and Chicken

Grinding the Pork and Chicken

We made three types of sausage: Hot Italian Sausage, Breakfast Sausage, and Chorizo Sausage. We use the hot Italian sausage in Paul’s Spicy Spaghetti Sauce.

Mixing the Hot Italian Sausage

Mixing the Hot Italian Sausage

The breakfast sausage came out OK and the recipe could use some tweaking, but it did make a great quick breakfast the next morning stacked on a whole-wheat English muffin topped with a lightly fried egg.

Breakfast Sausage and Egg Stack

Breakfast Sausage and Egg Stack

We decided to make sausage patties with the first two recipes. I rolled the sausage into an even thickness, covering it with plastic wrap first.

Rolling the Sausage

Rolling the Sausage

I then used a pint canning jar to cut out patties.

Cutting Out Breakfast Sausage Patties

Cutting Out Breakfast Sausage Patties

I don’t exactly remember what else I was doing that day, but I never did end up with a photo of my chorizo! But I do plan on posting something I’ve made with it soon.

The chorizo sausage recipe I’m sharing with you today came from one of my dear foodie-blogging friends that passed away unexpectedly last year. I fondly remember him whenever I make anything with this chorizo.

Homemade Chorizo Sausage
Adapted from REMCOOKS Chorizo Sausage

1 pound lean ground pork
4 strips bacon
1 clove peeled garlic
1 tablespoon cider vinegar
1/2 tablespoon chipotle in adobo sauce
1 tablespoon smoked paprika
1 tablespoon ancho chile powder
1/2 tablespoon Hungarian paprika
1 teaspoon ground coriander
1 teaspoon spicy Mexican oregano
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Add the pork to a large mixing bowl. Add everything but the pork into a blender or food processor and pulse until well-combined. Scrape the mixture into the bowl with the pork. With clean hands, incorporate the seasoned mixture well into the pork until thoroughly combined. Divide mixture into even weights and freeze separately in zip-top freezer bags. I made 4-ounce portions, as the chorizo packs a lot of taste so you don’t need a lot of it when using in dishes.

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