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

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