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


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