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

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