Sentences with phrase «use chorizo»

And then, chorizo tacos — no need to bother with meat seasonings if you use chorizo and then it's easy to chop up whatever fresh veggies are on hand for fillers.

Bacon is also crucial, although some people use chorizo or both.

It calls for ground beef, but feel free to use chorizo sausage or chicken instead.

Second, how tasty is this combination??? I love that you used the chorizo for the spicy part, this looks like a great dish to make my hubs for Valentine's Day and Third, you are just one rockin» woman, Isabel!

I used chorizo and grated mozzarella but you can add bacon, grated cheddar or Swiss cheese, olives or even sun dried tomatoes.

I've used chorizo seasonings here (ancho chili powder, achiote for color and flavor), but really you could use any chili powder or even taco seasoning from a packet; the ancho's just a bit more authentic.

We used chorizo - flavored seitan, black beans and green chilies for this quick vegetarian chili.

I use olive oil and fennel seeds instead of butter and have also used chorizo instead of bacon.

Not exact matches

by Dave DeWitt Recipe Index Spanish Chorizo with Pimentón Pimentón Garlic Soup Grilled Tuna Steaks with Salsa Pimentón Everyone knows that Columbus carried chile peppers to Spain from the New World on his second voyage in 1493, but who first used the pods for flavoring food?

Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts.

Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.

Other meats - Often I add a little pepperoni or chicken sausage that comes in a variety of flavors, I like to use a spicy chicken chorizo with Spanish dishes, for an example.

Perfect on a grilled cheese with chorizo but my favorite way to use it (and I eat this A LOT!)

I had initially planned on using Johnsonville chorizo, but felt that if I put enough sriracha in to be able to taste it over the chorizo then 90 % of the population who tried that dip would think it was way too hot.

I made this recipe using Soyrizo (delicious vegetarian Chorizo which emits no oil of its own) and made them in to Bahn Mi BBQ Hamburgers with the traditional pickled Due Chua... Absolutely Delicious!

I think this sounds good with hot chorizo cooked at the beginning and it's fat used to sautee the vegetables and added back in at the end.

We made sure to really treat ourselves right by using quality ingredients such as... Prosciutto de Parma, Genoa Salami, fresh picked basil from the garden, homemade roasted red peppers, Fig Balsamico Dressing made at a local restaurant and fresh Mexican Chorizo.

Used Spanish Chorizo instead of ham and a different squash though just as vibrant an Autumn color.

3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black pepper 2 large eggs, lightly beaten

I took another commenter's suggestion to brown some chorizo and use the rendered fat instead of butter and the browned chorizo instead of ham.

When I finally figured out the secret to making delicious homemade chorizo, I definitely have gone a little crazy in using it for everything.

I knew I couldn't use just chorizo because that would have meant a huge greasy mess and a mild heart attack, so I needed a meatball to add it to.

I've been way into chorizo for the past year, but I never thought to use it as a salad topper (it makes perfect, flavorful sense).

Made it for dinner but substituted raisins for chorizo - couldn't resist using it up.

I just made breakfast pockets using ground chorizo and scrambled eggs.

Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

If I weren't already using spicy chorizo in the recipe, I might have chosen the Hot Jabanero Cheddar or the Pepper Jack.

reserved chorizo oil (you will probably use it all).

I'm interested in using your challah recipe as a basis to recreate the Milk Bar chorizo challah.

Do you use Mexican chorizo in your cooking?

We used El Mexicano brand chorizo for this recipe, as it is very soft, almost like a pâté.

I've been using fresh summer corn in darn near everything... fish taco salads, sweet corn cake & chorizo poppers, mexican quinoa casserole and in more freshly chopped salads than I could ever possibly post on this blog -LCB- like this one with lemon garlic dressing -RCB-.

On a more pertinent topic, this week I dug some pork chorizo out of the freezer (that I can't remember when I purchased) and finally put it to use.

It is a pretty spicy dish (and I am not afraid of spiciness), but perhaps the chorizo I used was spicier than the norm.

The company's chorizo honors traditional preparation by using white wine and imported Spanish paprika to season the coarsely ground pork.

Or, freeze the chorizo in small portions and use as needed.)

The hot type is used in winter soups, chorizo, and Galician pulpo, or octopus.

If you can't find Spanish chorizo you can substitute diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I used).

At Spoon River, John Wysor, says, «We smoke our own bacon and chicken, and we make about five kinds of chorizo, including a chorizo borracho, made with Jose Cuervo Tequila, that we use in this dish.

I also got some of their beef chorizo, which I've never had, so I'm really looking forward to using that somehow.

Some recipes call for sweet or spicy Italian sausage, andouille, or even chorizo, but this recipe uses our favorite porky mix - in: breakfast sausage.

My pork and chorizo paella uses no seafood, so is cheap, but great with a big salad on the side.

The chorizo I'm using here is an artisanal chorizo from The Cotswold Curer in the UK, but you can use any type.

If dry - cured Spanish chorizo isn't available in your area, you could do what I do and simply drive 5 hours to the closest metropolitan area and buy some, OR you could use other dried salumi.

Be sure to use firm, dry - cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.

You can also use real chorizo if you like, but make sure it doesn't contain any sodium nitrates / nitrites which is carcinogenic, a cancer causing agent.

I have used it in several recipes: Huevos Rancheros; Bacon Wrapped Dates Stuffed with Chorizo & Goat Cheese; and Chorizo White Bean Soup.

Besides his instructions it should not use spanish (or portuguese) chorizo but another entirelly diferent type of smoked sausage called Paio.

I just made it to go with my sriram chorizo tacos as it's sooooo good but we're not about to use all of it tonight

3.5 ounces of Portuguese or Spanish Style Chorizo (do not use Mexican Chorizo as the flavor and texture is very different) skin removed and cut into thin slices