Chorizo Appetizers=Yumminess

November 30, 2011 By Leave a Comment

Chorizo sopas with cotija cheese.

I’ve loved the flavor of chorizo ever since I went to a chili cook-off last year and they used it in a recipe. But I wasn’t sure how to use it. Then I got a little inspiration (thank you Lisette), and I discovered cotija cheese. (It’s a mexican style cheese that is delicious!) Here are two chorizo appetizers that are quick and easy.

Chorizo Sopas 

  • 6-12 sopas
  • 1/2 pound chorizo
  • 2 cups diced potatoes
  • 1/4 cup cotija cheese
Peel potatoes and dice. Then begin cooking in a little bit of water. Meanwhile, cook chorizo in a medium skillet. Once potatoes are cookies, combine with potatoes. Using veggie oil, cook sopas according to package. Once heated, fill with potato and chorizo mixture and top with cheese. Eat right away!

Chorizo Roll-Ups 
  • 1/4 pound chorizo
  • Crescent rolls in a can
  • 1/3 cup cheese (cotija, cheddar, etc.)
Cook chorizo in a medium pan. Meanwhile, preheat oven according to the crescent roll can. Once chorizo is cooked through, unroll crescent rolls. Next, fill with chorizo and cheese (don’t overfill). Roll up and cook 10-12 minutes at 350°.
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Chicken Enchilada Soup Recipe

November 9, 2011 By Leave a Comment

 

Chicken enchilada soup; you might notice I added some black beans to the mix as well.

I made some chicken enchilada soup the other day, and then someone asked me for the recipe. It reminded me that this recipe is in Project Garden, so I thought it would be a great little preview of some of the info you can find in the book. Project Garden has lots of recipes in it, all inspired by fruits and veggies. Enjoy!

INGREDIENTS

1 pound cooked, shredded chicken

1 can diced tomatoes

1 can enchilada sauce

1 medium onion, chopped

1 can chopped green chilies

2 teaspoons minced garlic

1 cup water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 bay leaf

1 can corn, drained

1 tablespoon chopped cilantro

Tortilla chips, sour cream, shredded cheese, avocado

INSTRUCTIONS

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in slow cooker.

2. Pour in water and chicken broth.

3. Season with cumin, chili powder, salt, and bay leaf.

4. Stir in corn and cilantro.

5 .Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.

6. Top with tortilla chips, sour cream, shredded cheese and avocado.

Filed Under: Blog, Edibles

Leftover Easter Eggs

April 25, 2011 By 2 Comments

What do you do with those leftover Easter eggs? We boiled 3 dozen this weekend and our guests didn’t take many home, so we got a little creative. Here are a few ideas we wanted to share with you.

First off, we decided to make egg people. These are sumo wrestler eggs. We wanted to use an olive for the head but the cheese cube works, too.

Next, we thought it would be a good idea to take the eggs apart and play a little yolk vs. whites checkers.

Finally, we made our deviled eggs. The problem with deviled eggs in our house is that no one likes them the same way. So we have a traditional deviled egg with paprika sprinkled on top, those with just filling and some added hot sauce, some cheese filled eggs, pickle filled eggs and finally a few filled with just bacon. What a great way to have bacon and eggs! My makeshift deviled eggs were a hit with the whole, and they were colorful, too! 

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Edible Bunny

April 23, 2011 By Leave a Comment

Steve’s creative aunt Susie gets the recognition for this cute and tasty project. In honor of Easter, I wanted to share her idea for making an edible bunny out of bread. It looks complicated, but it’s really not. You just shape the bread dough in a bunny shape, bake it and then add some raisins for eyes and almond slices for teeth. Next, cut out its belly, put a lettuce leaf down and then add ranch dip. Scatter your favorite veggies around the edges, and you’re all set.

Thanks Susie for the idea!

Check back on Sunday because I’m going to give a couple of ideas for using those leftover boiled eggs.

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Halloween Castle Cake

November 2, 2010 By Leave a Comment

Haunted House CakeMy mom is the one to blame for this cute cake. She was entering the Nordic ware Bundts Across America Contest and conned me into trying it with her. (We didn’t win or even make finalists.) But I did come out with this cute cake idea.

We already had a castle pan. (After all, I do have a daughter who is into princesses.) So then we decided to turn it into a haunted castle instead. I used a basic chocolate cake mix. Then I melted marshmallows to pour on top.

After doing the classic trick of tying toilet paper over suckers, I had myself a couple of fine-looking ghosts. It was a success (and delish, too). Much better and easier than those lame-o gingerbread haunted house kits that they try to sell you in the store. Seriously, have you tried those? They’re hard!

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