Recipes

Breakfast Bruschetta

Wednesday, February 17, 2016

  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

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