Recipes

Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm  Read More...


Chorizo and Eggs

Friday, July 17, 2015



Courtesy:  Deneen Mueller

Ingredients
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


Directions:
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


Tags

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