SPICY SPANISH CHORIZO STEW
The eggs turn this one-dish wonder into a hearty meal. If you really like your spice, you could add a jalapeno pepper in with the other vegetables.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large and deep frying pan, fry the chorizo and ham without any oil.
- After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
- Then add the tomatoes, water, salt, pepper and paprika.
- Cook for about five minutes.
- Add peas and cook for another couple minutes.
- Roughly chop parsley and throw that inches.
- Make four indentations in the stew and crack the eggs directly into them.
- Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
- Serve immediately with crusty bread and more parsley on top.
CHORIZO-POTATO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
- Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
CHORIZO STEW
I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
- Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
- Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
- Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
- Season to taste.
- Ladle into bowls and top with the spring onion.
Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6
BLONDE BROWNIES
My family has enjoyed these bars as a potluck dessert, brown-bag treat and anytime snack many times throughout the years. Butterscotch or peanut butter chips can be used in place of the chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CROCK POT CHORIZO STEW
I recently made some fresh chorizo sausage (I posted it here at RecipeZaar, too - it's a great recipe!), and this stew is the result of cooking up part of that batch. Very rich and tasty!
Provided by Julesong
Categories Stew
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In the crock pot on high temperature, dissolve the bouillon in the hot water.
- Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
- Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
- Add cooked chorizo to the crock pot.
- Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
- Add salt and pepper to taste, add your favorite garnishes, and enjoy.
- Serve along with nice crusty bread or- even better- cornbread!
- Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).
Nutrition Facts : Calories 657.9, Fat 46.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2493, Carbohydrate 27.5, Fiber 5.5, Sugar 4.8, Protein 30.7
BLONDE BROWNIES I
Rich, chewy brownie with chocolate chips on top.
Provided by Sue Bush
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.4 g, Cholesterol 58.1 mg, Fat 23.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 10.7 g, Sodium 358.1 mg, Sugar 46.4 g
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
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