Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

After two months of no measurable rain and temps in mostly the 90s and triple digits, we had a welcome day of rain and cool temps in the 70s. The sudden change in weather gave me the opportunity to come up with a one-pot meal that was both satisfying with plenty of heat.

The weather seems to have moderated now back into temperatures normal for Central Oregon, with abundant blue skies. Just in time for the pending Apoc-Eclipse, which we are escaping from for a week to our private RV property on the coast. The forecast is for mostly sunny skies, and we’ll be uncrowded and safely ensconced away from the madness that is sure to come here. We are also in the path of totality over there, and even if we end up with a few clouds and maybe fog, it will still get dark, right?

I know I’ve gone missing in the WordPress world, but the power went out last Friday and fried our modem, and our “stellar” internet provider could not get a tech out here until Tuesday. And now I’ll be absent again for another week. So I’d best get this recipe out to you!

Red Beans and Rice with Andouille Sausage
Adapted from Tastes of the South

2 tablespoons grapeseed or olive oil
1/2 pound Andouille sausage, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 teaspoon minced garlic
1 (15-ounce) can light red beans, drained and rinsed
1 (15-ounce) cans diced tomatoes, undrained
1/2 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Dash of cayenne pepper
1/2 cup long grain rice
1 1/2 cups chicken broth, homemade or low sodium
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. In a large cast-iron skillet, heat the oil over medium-high heat. Add the sausage, chopped vegetables and garlic, and cook about 10-15 minutes until vegetables are tender and sausage is browned. Add the beans, tomato, thyme, paprika, cayenne pepper, and Cajun seasoning. Cook 5 more minutes and remove from heat. Stir in rice and broth.

In a small bowl, stir together bread crumbs and melted butter; set aside.

Add the skillet to the oven and bake for 20 minutes. Carefully slide skillet out and sprinkle with the bread crumb mixture. Continue to bake until golden brown, 10 to 15 minutes more. Serve with a side of cornbread.

 

Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

I saw this recipe on Food52 a few days ago, the daughter was gone for the night (she doesn’t like shrimp, crazy huh?) and it was a quick and easy recipe — especially since I had a bag of homemade shrimp stock in the freezer. No-brainer for me. Thirty minutes TOPS to make this if you have the stock. There are lots of great flavors going on in this. If you don’t have shrimp stock on hand, the original recipe here has the method to make it, which doesn’t take that long. Don’t forget the crusty bread to sop up the soup!

I was hoping to post my “big announcement” this weekend, but I’m still dealing with the logistics. Hopefully next week!

Shrimp and Chorizo Soup
Adapted from Shrimp and Chorizo Stew, by Josh Cohen at Food52

4 ounces Mexican chorizo sausage
1 tablespoon olive oil
1/3 cup minced shallots
1/2 cup diced tomatoes (fresh is better if you have it)
1/2 teaspoon smoked paprika
1/4 cup dry white wine
2 1/2 cups shrimp stock
1/2 pound jumbo shrimp, peeled and deveined
Salt, to taste
Fresh thyme sprigs, for garnish
Crusty toasted buttered bread, for serving

Chorizo and Shallots

Remove the chorizo from its casing and cook in the oil over medium-high heat in a deep skillet, until cooked through and a bit caramelized. Add the minced shallots and cook until translucent, then add the diced tomatoes and smoked paprika. Cook and stir gently until tomatoes just start to break down.

Tomatoes and Smoked Paprika Added

Add the white wine and shrimp stock, then turn to high and bring to a boil. Reduce heat until just simmering, then add the shrimp.

Simmering Shrimp

At this point you can start toasting your bread.  When the shrimp are cooked through (about 5 to 7 minutes), turn off heat, taste for salt, and add if necessary. Ladle into bowls, garnish with fresh thyme leaves, and serve with hot buttered crusty bread.

Shrimp and Chorizo Soup

Spicy Black Bean and Sausage Soup with Roasted Garlic

Spicy Black Bean and Sausage Soup with Roasted Garlic

You’d think being unemployed would have all kinds of perks, like lots of free time for cooking and blogging, right? Long story short, that is not the case, so my quest for easy and delicious dinners remains the same.

Here’s one I made a few weeks ago I had waiting in the wings (thank goodness because my spare time has been minimal) that is chock full of flavor and spice! This hearty soup was one of those welcome, warming dinners on a cold and dreary evening. I hope you think so too.

Spicy Black Bean and Sausage Soup with Roasted Garlic

8 ounces dried black beans, soaked overnight (or sub two cans)
6 cloves garlic, unpeeled, tips removed
Olive oil for garlic
1 tablespoon bacon grease or olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
4 ounces ground spicy Italian sausage
1 chipotle in Adobo sauce, minced plus one tablespoon of the sauce
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 cups ham or chicken stock
1 14.5 ounce can tomatoes with liquid (I used my homemade canned tomatoes)
1 tablespoon dry sherry or apple cider vinegar
Salt, to taste
Lime wedges, cilantro, sour cream, for garnish

Garlic Ready for Roasting

Drain and rinse beans (dried or canned) and set aside. Nestle cloves of garlic cut tips up in aluminum foil and drizzle olive oil over top. Wrap tightly and place in 350-degree toaster oven (or oven) for 25 minutes. Remove and set aside.

Meanwhile, heat the tablespoon bacon grease or olive oil in a Dutch oven or soup pot over medium heat. Add the onions, carrots and ground sausage, stirring until sausage is cooked through. Drain any grease, if necessary. Stir in the chipotle and sauce, smoked paprika, cumin, and cayenne pepper until combined and fragrant.

Sausage and Veggie Mixture

Pour in the stock, then squeeze the cloves of roasted garlic out of their skins into the soup. Now add the beans. Bring up to a boil, then turn down and simmer until the beans are cooked through. For dried beans, this could take an hour or more depending on how old the beans are. Canned beans are ready when heated through.

Pureed Tomatoes

Puree the tomatoes with liquid in a container using an immersion blender stick, or a blender or food processor. (I used my new Cuisinart stick!) Once the beans are tender, pour in the tomatoes and sherry or vinegar. Taste for salt, and add if necessary.

Puree about half the soup using an immersion stick, or add to blender or food processor in batches. I like mine a bit chunky. Once soup has warmed through again, serve immediately and pass with lime wedges, cilantro, and sour cream.

Spicy Black Bean and Sausage Soup with Roasted Garlic

 

Holiday Cheese Bites

Holiday Cheese Bites

I saw these fun little crackers posted on Food52, and they seemed easy enough for me to attempt to make. Of course the big warning sign not to make them should have been the words “flour” and “roll the dough.” I can just look at a canister of flour and get it all over my clothes. And with my hand injury? Who was I kidding that I could roll out a hard, frigid piece of clay?

Chilled Cracker Dough

Nonetheless, I attempted to make these little cheese bites, endearingly called “coins” in the recipe. I opted to use some fancy-schmancy mini-cutters, in the hopes that the cute shapes would distract from the final results.

Cheese Bites Ready to Bake

I don’t have a proper food processor, so instead of “slowly adding the milk in a stream with the food processor running,” I kept having to turn off my Ninja, take the top off, add a little milk, whir it again, then repeat. Sketchy at best, huh? Then when it came to rolling the dough out, I found my injured hand and wrist didn’t have enough strength to wrestle the dough into submission, so enlisted the help of my daughter. I ended up with some really uneven thicknesses, which resulted in a: burnt crackers and b: really puffy under-cooked crackers. I had enough of option c: perfectly done crackers to fill a small bowl for your enjoyment.

Holiday Cheese Bites

For those of you who would like the recipe, please head over to Food52 to read it here: Spicy Cheese + Smoked Paprika Coins

p.s. The flavor of these are really good! The dough has smoked paprika, sage, and cayenne pepper along with the cheese. If you are a skilled baker, please try this recipe out and let me know how they turned out!

Guest Post: Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

I am so very delighted to share a guest post with you for Cheryl “Cheffie Cooks” Wiser while she’s on a much-needed vacation with her family overseas. I affectionately call her “CCC” for short so she in turn calls me KR. She is an amazing cook and “whips up” some outstanding healthy dinners to feed her five children and husband, all the while managing nine (yes, you read that right) blogs! Her recipes focus on healthy non-fried foods with lots of fresh seafood, meats, vegetables, and fruit. She has a lemon and lime orchard on her property, so one of her blogs focuses on all thing citrusy. I’ve only been a follower of her blog(s) for a few months, but we became fast interwebz friends so I am honored to guest post for her.

I wanted to share something that she would enjoy cooking for her family, which meant it had to be fresh, quick, and easy (and also include citrus!). So I chose my Spicy Skillet Corn with Tomatoes, which I found in my archives when I was looking for a side dish to serve with some Cilantro Lime grilled chicken. The original recipe is from almost three years ago, so I’ve updated it to include a handy-dandy printable PDF! Note that this is not really that spicy, as the spice is very tempered by the lime juice.

So without further adieu:

Spicy Skillet Corn with Tomatoes
Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen

1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika (or regular paprika)
1/4 teaspoon New Mexico red chile powder (or regular chili powder)
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime

Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!

Note: You can omit the bacon if you want.

P.S. I hope you are having a FANTASTIC vacation CCC! xoxo

P.S.S. She has almost 1500 recipes posted on Tasty Kitchen! I haven’t quite mastered the search method over there to get you to all of hers, but you can find many of them with this link —> here.

Spicy Skillet Corn with Tomatoes

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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

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 ~ 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

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

Marcos Pollo Tacos

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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

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

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

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

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

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

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

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

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

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

 

Download and Print this Yummy Recipe!

 

Homemade Chorizo Sausage

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

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

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

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

I then used a pint canning jar to cut out 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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Caldo Verde (Sausage and Spinach Soup with Cauliflower)

Caldo Verde – Sausage and Spinach Soup with Cauliflower

I think I’ve said the adage “Do as I Say and Not as I Do” many times here. Please listen to this advice. Not once, but TWICE I added the sliced sausage to the mix before blending the soup. I’m a bit daft that way, sometimes. So take my advice, and DO NOT ADD THE SAUSAGE to the soup until after you’ve blended it, OK? Otherwise you have to keep fishing it out of everything and placing it in a bowl. Good, we got that out of the way now.

This creamy soup was absolutely delicious, and nary a potato in sight for it which is the usual method to make it. Instead, cauliflower is first roasted and then blended with the stock to make a rich base for spinach and sausage. The flavors in this are complex and dreamy. I will make this again and not forget my own advice. 😉

p.s. Happy Valentine’s Day!

Caldo Verde (Sausage and Spinach Soup with Cauliflower)
Adapted from “Cauldo-Verde” by Bogre on the Food52 website

1 pound of cauliflower florets (from 1 small head)
1/2 teaspoon cumin
1 1/2 teaspoons smoked paprika
Salt and pepper, to taste
1 tablespoon olive oil (plus extra for roasting the cauliflower)
1/2 yellow onion, chopped
7 ounces (1/2 link) of a smoked turkey Kielbasa
2 garlic cloves, peeled and minced
1/4 teaspoon crushed red pepper flakes
4 to 6 cups homemade or low sodium chicken broth
5 ounce bag baby spinach
Large handful Italian parsley, chopped
Large handful of cilantro, chopped
1/8 cup fresh-squeezed lemon juice (about 1/2 small lemon)

Roasted Cauliflower with Cumin and Smoked Paprika

Preheat oven to 450 degrees. Toss the cauliflower florets with cumin, smoked paprika, salt and pepper, and some good splashes of olive oil. Spread in a single layer in a roasting pan and roast in the oven for 30 minutes, flipping at the halfway mark. Remove from oven and set aside.

Browning the Kielbasa and Onions

In a soup pot or Dutch over medium-high heat, saute the onion and Kielbasa in 1 tablespoon of olive oil until onions are tender and sausage is browned, about 10 minutes. Add the garlic and red pepper flakes and stir for about a minute more. Remove the mixture to a bowl. Now. Do not forget this step.

Add the roasted cauliflower and chicken broth to the pot (not the Kielbasa yet!), bring to a boil, reduce heat then simmer for about a half hour. Remove from the heat and puree in a blender or food processor (or use an immersion blender, which I don’t have.)

Wilting the Spinach

Return the blended soup to the pot over low heat. Add the sausage and onion mixture, the spinach, and the parsley and heat for about another 10 minutes until the spinach is wilted and soft. Remove from heat and stir in the chopped cilantro and lemon juice. Ladle into bowls and serve with thick slices of crusty, buttered bread. Welcome to my mouth, you complex creamy soup!

Caldo Verde – Sausage and Spinach Soup with Cauliflower

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Old-Fashioned Swiss Steak

Old-Fashioned Swiss Steak

I don’t use my pressure cooker nearly enough, but during my winter staycation I used it twice! Once for this flavorful, tender Swiss steak and another time for a spicy Mexican stew/soup. (Look for that recipe in an upcoming post.)

Have no fear if you don’t own a pressure cooker, as these recipes can also be made in a Dutch oven. The cooking times will be much longer over the stove or in the oven. That is the beauty of a pressure cooker — dinner can be served in about a half hour for something that can typically take up to two hours!

I call this “old-fashioned” because it reminds me of the Swiss steaks my mom used to make for us growing up, and I imagine her mother also made this meal. It was common practice for depression-era cooks to tenderize tough cuts of meat with a heavy meat mallet. Pre-tenderized top or bottom round steak are now widely available, but if you have a good old-fashioned heavy meat mallet, you could certainly tenderize the steaks yourself.

Somehow I failed to get a photo of the actual tenderized steaks without the sauce, but yes, there is a steak under all those vegetables! My family was duly impressed with this old-fashioned meal, and I hope you will be too!

Prepping Swiss Steak Ingredients

Old-Fashioned Swiss Steak
Adapted from Alton Brown/Food Network

1 to 2 pounds tenderized top round steak (or cube steak)
Ground black pepper
Mrs. Dash or salt
Flour to coat the steaks
2 tablespoons grapeseed or vegetable oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced red bell pepper
1 tablespoon tomato paste (freeze the rest for another use)
1 14.5-ounce can diced tomatoes (I used fire-roasted with garlic)
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
1 1/2 cups beef broth, homemade or low-sodium

Cut the tenderized steak into serving size portions. (That would be three in this household.) Season the meat with ground black pepper and Mrs. Dash or salt, to taste. Dredge the steaks through flour and set aside.

Add the oil to the pressure cooker set on medium-high heat, and cook the steaks, one at a time, on both sides until browned. Remove each to a plate and set aside. Add a little more oil, if needed, in between steaks.

Sauteing the Veggies after Browning the Steaks

Add the chopped vegetables and cook for a few minutes, stirring occasionally. Add the rest of the ingredients and stir until combined. Return the steaks to the pot, submerging them in the liquid as best you can.

Tomato Sauce Mixture with Steaks ~ Yes the steaks are under there!

Secure the lid, add the pressure rocker, and turn the heat to high. When the pressure regulator begins to rock, reduce the heat to medium so that it rocks steadily for 15 minutes. At the 15-minute mark, remove from heat. Let the pressure reduce on its own before removing the lid. Serve steaks over cooked rice with a side salad or vegetable.

Note: If you don’t have a pressure cooker, you can make this in a Dutch oven. Follow the same steps, except cover the Dutch oven and cook on the middle rack in a 325-degree oven for 1 1/2 to 2 hours.

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