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
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 hearty stew is full of flavor with a generous helping of dried chorizo, cinnamon, cumin and paprika. Opt for low-sodium chicken stock, canned tomatoes, and chickpeas to balance out the saltiness of the chorizo. Click here to see Recipe SWAT Team: Chorizo
Jason Goldstein of Chop Happy created this no-bake way to whip up Thanksgiving stuffing in a jiffy. He recommends using store-bought cornbread and leaving it out for a day so it dries out a bit. That will ensure it soaks up all the flavorful juices to create a sweet and spicy take on this holiday favorite.
Chorizo, a spicy sausage popular in Mexican cooking, is easy to make with plant-based alternatives. This recipe crumbles tempeh and seasons it with paprika and chili powder. Add it to tacos and top the dish with cilantro and vegan sour cream. Recipe courtesy of Nava Atlas, author of Plant-Powered Protein: 125 Recipes for Using Today's Amazing Meat Alternatives
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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This is a simplified slow cooker version of a dish that I first had in college when I spent a semester abroad in Madrid, Spain. I chose a home-stay and was matched with an old-school Madrileña grandmother who once told me that she missed Franco. She was a widow living on a pension and did her all of her own shopping, cooking, and laundry and, because I signed up for it, mine too. Every day that fall, I came home from class during the two-hour siesta to a kitchen steamy with whatever she had bubbling on the stove. Whatever I learned about Spanish home cooking was purely through observation, but when I came back to the States, I found that I missed the sopa de lentejas so much that I've been playing with this recipe for years.
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This Tex-Mex breakfast skillet wouldn’t be complete without a hearty base of rice, beans, and pico de gallo. Consider this breakfast skillet a deconstructed breakfast burrito you can whip up in minutes.
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.