Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm 

Chorizo and Eggs

Friday, July 17, 2015

Courtesy:  Deneen Mueller

1/2 lb ground chorizo
6 eggs, beaten
2 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
2 T olive oil
1 small bunch greens (swiss chard, kale, spinach)
2 T butter
Salt/Pepper to taste

Heat sauté pan over medium heat. Add chorizo; sauté until browned. Remove from pan, placing in bowl.  Reserve about a tablespoon of fat; add olive oil.  Sauté chopped garlic until soft.  Add sliced cherry tomatoes to pan.  Allow tomatoes to breakdown & get soft.  Add greens to tomato/garlic mixture; stir to wilt.  Add tomato/green mixture to reserved chorizo.  Wipe out pan & add butter.  Add eggs to pan, season with salt & pepper and cook till desired doneness (should be fluffy).  Add eggs to chorizo mixture.  Top Basic Polenta with chorizo and eggs. Read More...

Go Back


bosc dijon beer fraiche strata sandwiches Eggplant kohlrabi bean meatballs wasabi fennel swiss Side vegetarian sausage Greens Shitake Mushrooms pudding paste pepper maple walnut oil slaw cornmeal collins bbq imam shallots cheese sandwich conserve creme Vegan cockaigne peach white beans sour pork shelling Rice wine vinegar remoulade green beans Cranberry Beans habanero gazpacho Kale berry celebration autumn beets asparagus daisy capers mushroom sweet potato coeur Tomatoes tomato juice Recipes tenderloin Soup flank scallions radish chimichurri fondue Squash carrot fronds bell pepper jack cheese beef chives chicken almond milk Spread artichoke buttermilk chipotle bayeldi turnip baby bok choy chimmichurri apples casserole compote vegetable oats bok choy baguette dill rouille brown sugar bulgar wheat Apple yellow onion gruyere shitake tomato corn pie kalamata carrot top pecan jack Bread sour cream sauce Poblano Chili gouda polenta Butternut spiced winter squash lemon grass parmesan steak celery hearts flank steak parmigiano couscous poblano shiitake almonds Cider pork chop thai sunchokes goat Cheese plum tomatoes watercress scapes dilly peppers egg chicken dinner salad pasta pecans caesar hazelnuts pears peas anise Spinach egg noodles jam tomatoe cream cheese onions Salad Farmers' Market basil maple syrup Jerusalem artichoke eggs onion olives cilantro mint cucumber strawberry tostadas frittata roasted hickory nectarine Drinks cake radishes chilies tomato strawberries spring cauliflower gratin plum sweet cream zucchini barley chocolate absinthe cointreau Red Onion chiles kluski feta lettuce tortillas honey coeur a la creme bread pudding curry mustard greens green pepper beet greens celeriac pancake pesto vanilla wafers Swiss Chard carrots carrot tops coconut milk mushrooms tart butter pineapple fennel seeds pumpkin garlic sherry celery root chili Beans reggiano plums cantaloupe melon chorizo Potato sesame arugula potatoes fritter crepes tuscan leeks bruschetta stuffing pie panzanella bulgar muffins chili peppers fennel bulb prosciutto gorgonzola Corn wheat flour Leek pine nuts coriander wrap Tomatillos bloody mary Salsa buckwheat blueberry Chevre Dressing biscuits bacon verde walnuts heavy whipping cream latkes syrup kirsch okra yogurt crisp fritters cranberry gin rhubarb turnips beet vinaigrette pickled currants shrunken heads blue cheese ramps snow peas knots spelt anchovy