Tag: cheese

Chorizo, Main Dishes, Recipes

Chorizo and Potato Tacos

Sarah

So, I used to have this terrible, horrible, no good, very bad fear of chorizo. I would drool over yummy, flavorful looking Mexican dishes online or in cookbooks, only to read the recipe list and see that fateful word: “chorizo.” I would sigh and move on, sure that chorizo wasn’t for me. I mean, for one, it was spicy and for two, a sausage taco? Umm, no thanks. So I just bypassed all chorizo recipes and moved on with my life. But one day things changed.

I honestly don’t know what came over me–but in an instant at the grocery store I thought, well, maybe I should just try this chorizo thing. Then I can truthfully say I don’t like it and really move on with life.

When I came home from campus the very next day, I pulled out my trusty Rick Bayless cookbook, Mexican Everyday, found an innocent looking recipe, and got to work. With the exception of yelling for help when it came time to cut the casing off of the chorizo, preparation of these Chorizo and Potato Tacos was a cinch! Twenty minutes later, plate on the table and fork in hand, I closed my eyes, said a prayer, and dug in, expecting the worst.

Well, the worst never came. Instead I had a mouthful of flavorful meat with just a little bit of kick, sauteed fresh vegetables, and creamy potatoes. This isn’t so bad, I thought to myself, looking over at Ben chowing down happily. The spiciness that I had so feared was dulled by some cilantro stirred in at the end and was refreshingly contrasted by the cool, crumbly, mild Queso Fresco that topped the warm filling. In a flash, our plates were cleared and leftovers were nonexistent. Whoa. Talk about a surprise.

I have no idea what my fuss over choirzo was about, but it’s in the past now. Seriously, it’s not scary at all. I certainly will be on a quest to find more ways to enjoy chorizo in the future, and I’ve love your help on that.

If you enjoy chorizo, what’s your favorite way to serve it? If you don’t enjoy it or haven’t had it before, tell me why!

Chorizo and Potato Tacos

  • Servings: 2-3
  • Print

from Mexican Everyday by Rick Bayless

Ingredients:

  • 7 1/2 ounces fresh Mexican chorizo sausage, casing removed
  • 1 tablespoon oil, if necessary
  • 3/4 cup sliced yellow onion
  • ~1/2 cup chopped green Carmen [or Bell] peppers
  • 3 cups new potatoes, grated through your grater’s largest holes
  • 1/2 cup loosely packed cilantro, chopped
  • sliced tomatoes, for serving
  • Queso Fresco, for serving
  • your choice of tortillas, flour or corn, for serving

Directions:

Place chorizo in a large skillet over medium heat and cook for about four minutes. Stir frequently and break up into clumps, until some of the fat starts to render and sausage is half-cooked. Increase heat to medium-high and add oil if sausage isn’t rendering any.

Add onions and peppers and cook, stirring constantly until softened, about three minutes.

Place potatoes in the pan over mixture and cook covered until soft, approximately five minutes. Stir every so often and reduce heat if mixture starts to brown long before potatoes are soft.

Transfer mixture to a serving bowl and gently fold in cilantro. Serve with warmed tortillas, tomatoes, and Queso Fresco.

Breakfast, Egg Dishes, Recipes

Kale Frittata for Two

Sarah

So, we left town for vacation on a Thursday. Since Wednesday is our CSA Day, not only did I have the task of packing and cleaning out the fridge that evening before we left, [because nothing is worse than coming home to half a rotten, mushy cucumber…ask me how I know] but I also had to figure out what to do with a pound of potatoes, three bell peppers, a bag of kale, two heads of garlic, and three sweet onions from that day’s CSA pick-up. Whew! I’m exhausted just thinking about it again. But it was necessary… I already gave up a week of my CSA while we were gone [a friend got to enjoy it]; I didn’t want to miss out on another week, too. I am happy to report that I was able to deliver on this very important task. Read on to see how.

In order to guarantee success, I did what any good blogger/blog reader would do–take to the interwebs! After perusing posts I had saved in my Google Reader, I came across a lovely little recipe that was sure to satisfy our packing-induced hunger and our abundant amount of produce.

Introducing… Kale Frittata for Two! This little gem can be prepared in about twenty minutes and is packed full of veggie goodness, but a healthy dose of cheese makes everyone happy–even those who aren’t the biggest bell pepper fans, like a certain husband ‘o mine. We loved that each bite contained a variety of textures and tastes–from cheese and eggs to veggies and herbs, each bite was flavorful and simply delicious to behold! And a bonus–since it’s sized “for two,” you won’t even have any leftovers! Well, on second thought–that’s not exactly a bonus if you want leftovers, so adjust comment in your mind accordingly. 🙂

In my book, the no-leftovers was a great thing and was a huge help in finishing all the produce. For the record, here’s what I did with everything:

  • pound of potatoes–roasted about half in the oven for dinner, saved the rest in the pantry
  • three bell peppers–used one in the frittata, flash froze the rest for future meals
  • bag of kale–used 1/3 in the frittata and made a marinated kale salad with the rest
  • two heads of garlic–used some in the frittata and refrigerated the rest
  • three sweet onions–refrigerated

I’d call that a victory, especially when you look at all the pretty colors on our plate… since color = nutrients, I’d say we passed the test for our last homecooked pre-vacation meal with flying colors!

And in case you’re worried about making a frittata, like I was… you’ve have no reason to be nervous. They really aren’t as complicated as you think. This was my first time making a frittata and so I wasn’t exactly sure to what to expect, but Megan’s directions were super clear and concise to guide me through the process. This is definitely a recipe that I’ll be making again and again, perhaps next time with different variations–spinach, tomato, and feta, anyone? Enjoy!

What’s the most creative pre-vacation-use-up-the-fridge meal you’ve made? Creative does NOT have to equal artsy-fabulous like mine. I must say, I was quite impressed with this meal… usually our finish-the-fridge meals are crazy random concoctions like yogurt with soup and the odd carrot or two.

Kale Frittata for Two [adapted from What Megan’s Making]
printable version

Ingredients:
  • olive oil
  • about 1 cup chopped kale leaves, washed and stems removed
  • 1/2 cup green bell pepper, chopped
  • 4 eggs
  • 3/4-1 cup shredded cheese [I used a combination of cheddar and colby jack]
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, chopped
  • freshly ground black pepper
  • 1 tablespoon water
Directions:
Preheat the oven to 350 degrees. Heat a little bit of olive oil in a small oven safe skillet on medium-high heat. Add bell pepper and garlic to skillet and saute until just softened. Add the kale and cook until it begins to wilt [it may be helpful to cover the pan to help the process].
Meanwhile, beat the eggs in a small bowl and stir in pepper and tarragon. Mix in water and 2/3 cup cheese. Add eggs to the pan, using a spatula to evenly distribute the vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer to the below to cook. When eggs are almost set, top with remaining cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.
Main Dishes, Recipes, Turkey

Creamy Taco Mac

Sarah

Have you heard the news? After all these years of being with my husband, the Hamburger Helper fanatic, I have found a variety of Hamburger Helper that I tolerate like enjoy alright, I give up, love. I have recently fallen in *love* with the one and only Creamy Taco Mac. Me, the girl who despises packaged foods and powdered cheese and all it stand for!

Creamy Taco Mac - a fast, easy, homemade version of Hamburger Helper made with ground turkey & simple pantry ingredients | thepajamachef.comAlright, enough, you say. Why are you posting about a packaged food product on a food blog? Well… there’s a catch. [There’s always a catch, isn’t there?]

It’s homemade Hamburger Helper.

Bet you didn’t see that one coming, did ya? 🙂 [Don’t worry, I will not ever post a recipe for any sort of boxed food product. Except maybe one discussing how amazing boxed brownies are and how yummy they taste in pillow cookies.]

This is Hamburger [Turkey?] Helper as you’ve never had it. Oodles of gooey, melty cheddar cheese covering chunks of tomato, tender macaroni noodles, and taco seasoned ground turkey, all bound together by a luscious cream sauce with a tiny bit of kick. It’s like a return to childhood right on your dinner plate, with good enough leftovers to fight for. Creamy Taco Mac - a fast, easy, homemade version of Hamburger Helper made with ground turkey & simple pantry ingredients | thepajamachef.com

Creamy Taco Mac

  • Servings: 4
  • Print

from Smells Like Home

Ingredients:

  • 1 pound ground turkey
  • 8 ounces elbow macaroni, uncooked
  • 1 cup reserved pasta water
  • 14.5 ounce can sodium-free diced tomatoes, undrained
  • 4 tablespoons taco seasoning [store-bought or from scratch]
  • 4 ounces cream cheese, cut into chunks
  • 1/2 cup sour cream, plus more for serving
  • 1/2 cup shredded cheddar cheese, plus more for serving
  • black pepper, to taste

Directions:

Cook pasta as directed in a large stockpot, reserving one cup of pasta water before draining. Return pasta to pot.

Meanwhile, brown ground turkey over medium heat until cooked through. Reduce heat to low. Add taco seasoning and tomatoes, then simmer, uncovered for about 5 minutes.

Add the cream cheese, sour cream, and cheddar cheese to the stockpot with the pasta.

Slowly and carefully spoon in ground turkey and tomato mixture. Season with a good amount of black pepper. Add as much reserved pasta water as desired. A full cup is usually too thin for me, but adding some of the water makes the sauce better, in my opinion. Stir until well combined.

Simmer over low heat for 2-3 minutes, or until cheeses are melted.

Serve with additional sour cream and cheese if desired. Enjoy!

Main Dishes, Pasta, Recipes

Springtime Linguine

Sarah

My love affair with pasta began a long long time ago [sorry husband], and I don’t anticipate it disappearing anytime soon! Especially now that I’m in my final week of taper for my upcoming marathon, I’m carbo-loading up a storm this week!

[side note: I’ll be automatically tweeting my progress at the race on Sunday, via live runner tracking. You can follow me here if you don’t already.]

Last night was homemade fried rice, and you can bet that pasta, rice, and bread will be filling my lunchbox and plate many times this week. Yum! Even though heavy, cheesy, rich pastas are my thing, I also love light, veggie-filled delights like my new creation, Springtime Linguine. These sort of light dishes are great for carbo-loading and ensure that you don’t [gasp] get sick of pasta before your big event. Oh, the horror! Anyways. This dish is pretty simple and easily customizable. Each bite held a hint of creamy and cheesy goodness [the good stuff] as well as the tangy freshness of lemon and parsley and the nutritious stuff of veggies and protein [the good for you stuff]. I just love a meal with a wide variety of tastes and textures, don’t you? Enjoy!

Springtime Linguine

Ingredients:

  • 1/2 pound whole wheat linguine, uncooked [or any other type of pasta]
  • 1/4 cup red onion, minced
  • 1 clove garlic, minced
  • 1/2 cup cooked ham, chopped
  • 1/2 cup peas [I used frozen]
  • 1/3 cup fresh lemon juice
  • 1/4 cup fat free half and half
  • 5 tablespoons lemon zest [from 1 large lemon]
  • handful fresh parsley, minced [about 1/4 cup]
  • about 1/4 cup asiago cheese, grated
  • olive oil
Directions:
Cook linguine to al dente. While pasta is cooking, heat olive oil over medium heat in a small skillet. Add onion and garlic and cook until soft. Mix in chopped ham and peas. Set aside.
When pasta is ready, drain and return to pan. Toss with a little olive oil [maybe 1-2 tablespoons] and stir in lemon juice and half and half. Toss in onion, garlic, ham, lemon zest, and parsley until well combined. Top with asiago cheese and stir until cheese melts. Serve immediately.
Click here for the printable version: Springtime Linguine
Appetizers, Main Dishes, Pizza, Recipes

Mexican Pizza

Sarah

I’m embarassed to say that this recipe has been in my posting queue for two months now. TWO MONTHS! Oh my goodness. I am so, so, sorry, you precious pizza you. 😦 I should just quit school and tend to food all day long.

Kidding.

Kind of…

But anyways, I whipped this Mexican Pizza up back in the good ‘ole snowy days of yore February on a Saturday night. I was hungry after a long marathon training run and in the mood forsomething delicious and easy, packed with oodles of my favorite flavors. and filling. This Mexican Pizza fit the bill perfectly! It was substantial enough to be filling, but I think it’s light enough to be a great appetizer. It reminded me of  a less-greasy quesadilla on pizza. Each slice was loaded with savory black bean spread [that was incredible on tortilla chips too, by the way] and a chock-ton of vegetables like onions, peppers, tomatoes, and corn. I can’t wait to make this in the summer with even more fresh veggies! Summer is almost. here. YAY! Topped off with crazy amounts of gooey cheese, this dinner was  a winner in my book! [okay…maybe not crazy amounts of cheese, but definitely enough to delight in!]

Mexican Pizza

Ingredients:

  • 1 batch pizza dough
  • 1 1/2 cups shredded cheese [I used 3/4 cup each cheddar and monterey jack]
  • 1 batch black bean spread, see below
  • 1/2 cup frozen corn
  • 1/2 cup diced tomatoes with green chilis, drained
  • 1/3 cup green bell pepper, diced
  • 1/4 cup red onions, diced
  • 1/4 cup cilantro, minced
  • sour cream, for dipping
  • spinach, for topping
for the black bean spread: [from goodLife {eats}]
  • 15 ounce can black beans, drained
  • 2-4 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • dash cayenne pepper
  • generous amount of freshly ground black pepper, to taste
  • water or chicken broth, added to consistency’s sake
Directions:
Prepare pizza dough as directed, divide into two portions if applicable. Preheat oven to 450 degrees. Roll out 1 round of pizza dough and bake for about 8-10 minutes [use your judgment–longer, 14-16 minutes, if a thick crust in a springform pan; shorter if spread thin… basically you want the crust to cook somewhat but not be crispy when it’s time to top that baby!].
Meanwhile, prepare black bean spread. In the bowl of a food processor, combine black beans, lime juice, cumin, chili powder, garlic, and cayenne pepper. Pulse to blend well. Add freshly ground black pepper to taste and water or chicken broth to thin out the sauce if need be. A hummus-like consistency is good.
Then, prepare the pizza! Spread a thin layer of black bean spread on the crust, then top with onions, tomatoes, peppers, corn, and cilantro. Cover with cheese and return to oven for an additional 15-20 minutes, or until done. Serve with spinach and sour cream.
Click here for the printable version: Mexican Pizza