This appetizer was no-brainer for me. I love bread. I love cheese (especially of the goat variety). And I love chorizo. Not only is the recipe easy as can be, but it sounds and looks quite sophisticated. In other words: If you want to impress guests but don't cook very often, look no further.
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Tacos are best with freshly made tortillas. If you're lucky enough to have a tortilla factory near you, buy them the same day you're going to make the tacos.
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This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Queso fundido is best eaten straight from the oven when the cheese is still hot and bubbling. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos.
This one is purely from my Mom's imagination: a savory Dutch baby with chicken and chorizo. Sounds like an illegitimate child, I know — like I just discovered I have a long-lost Dutch half-brother. Let me explain. So the Dutch baby is a version of a German pancake, right? It's usually made with eggs, flour, milk, vanilla, and topped with confectioner's sugar. It's sweet and often served at breakfast as noted in these traditional approaches.Mom, chicken, and chorizo on a breakfast pancake? What's going on! "I just had a hankering for this," she explained. "I just thought it would be good." But where did the inspiration even come from? "I saw it on Cook's Country TV, and I've been fascinated with it ever since. I combined two recipes, one from Food.com, the other from Food Network.com into one of my own."I shouldn't have been surprised; my mother is notorious for cutting down on sugar in recipes, usually for better effect. But I was skeptical about this idea at first — I mean, it's a chicken pot pie with chorizo on a breakfast pancake. But I tried it, and it was really good. There was still a little sweetness — a touch that accented the flavors of the chicken and chorizo. It's different and not as heavy as your run-of-the-mill chicken pot pie.And hey, why shouldn't it work? Think chicken and waffles. Wafels & Dinges has been doing a wafel with BBQ pulled pork for a while. Maybe Mom's on the cutting edge. Nice one, Mom.Click here to see Recipe SWAT Team: Chorizo
While combining shrimp with cheese is sometimes frowned upon (especially in Italian cuisine), the comingling of shrimp with tangy goat cheese, spicy chorizo, caramelized onions, and jack cheese, loaded into a double-layered quesadilla and crisped up in the oven is a winning flavor combination.
Once all the fillings are prepared, this dish comes together incredibly easily. It can also be readied a day in advance and then popped in the oven to reheat come dinnertime.
These quesadillas are also perfect for any occasion. Be it an elegant dinner (especially when paired with white wine) or a lazy afternoon watching the game with friends (guacamole makes for a great accompaniment) these classy quesadillas are sure to please.
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Macaroni and cheese is the ultimate comfort food. This recipe combines a rich cheese sauce, packed with sharp cheddar and Manchego cheeses, with crisp and spicy slices of chorizo sausage. Instead of the baked casserole version of mac and cheese, this one simply calls for combining the sauce with the pasta before serving.
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Stuffed mushrooms are always a big win with guests. They are delicious and are a good source of B vitamins, especially niacin and riboflavin. They also have a very high protein content. But because they are low in fat and calories, Western nutritionists mistakenly considered them of no food value (a fresh pound has only about 125 calories). Yet in dried form, mushrooms have almost as much protein as veal and a significant amount of complex carbohydrates. You can use cremini or button mushrooms for this recipe.23 manly, meaty recipes for your parties
Listen up folks, because I'm about to let you in on my all-time best hors d'oeuvres recipe. Little red new potatoes stuffed with crème fraîche and chorizo, then covered with Manchego cheese — four ingredients is all it takes to achieve party rockstar status. Bring these to your next get-together and it's almost guaranteed you'll never stop getting requests to make them.Click here to see The Virtual Super Bowl Party with the Food Network.Click here to see Recipe SWAT Team: Chorizo
When I think of chorizo, there is one dish that always comes to mind (and never fails to make me hungry): Chorizo with Sweet and Sour Figs, a warm tapas served at Barcelona restaurant in South Norwalk, Conn. The smoky flavor from the pork sausage combined with the rich caramelization of the braised figs is incredibly satisfying (and perfect to eat with the restaurant’s phenomenal bread).Inspired by Barcelona’s chorizo tapas, I wanted to create a hearty salad-like dish that I could eat alone or atop a bed of greens. I added cooked French green lentils for added fiber and heft, and chose fresh chorizo rather than smoked, cured as served at the restaurant.If you don’t have chorizo, you can use your favorite sausage as a substitute.Click here to see Recipe SWAT Team: Chorizo
While I was researching Mexican cuisine I came across a traditional dish called Sopa de Lentejas, which is basically a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo was used. I decided to make my own simplified version of this traditional stew using chorizo and Supremo's Crema Supremo sour cream to top the dish. This sour cream has a distinctive tang to it that just says Mexican food! — Diane Balch, Simple Living and EatingFor more recipes like this one visit Simple Living and Eating.