SPICY CHORIZO-CHEESE BALLS
Try these spicy appetizer bites; perfect for sharing!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray large cookie sheet with sides.
- In large bowl, stir together all ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on cookie sheet.
- Bake 23 to 27 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cheese Ball, Sodium 120 mg, Sugar 0 g, TransFat 0 g
SPICY CHORIZO MEATBALLS
Provided by Guy Fieri
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely.
- Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes.
- Arrange on a serving dish and serve immediately garnished with the parsley.
SPICY CHEESE BALL
This is a great cheesy and flavorful appetizer for holidays or any other time. Betcha can't eat just one as they are delicious. Great served with buttery round crackers. Extras can be frozen.
Provided by Jean Velo
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 10m
Yield 15
Number Of Ingredients 7
Steps:
- In a medium bowl, combine olives, pimentos and green onions; mix well.
- Combine butter or margarine, cream cheese and blue cheese; stir in olive mixture.
- Shape into balls or logs and roll in chopped nuts; serve.
Nutrition Facts : Calories 724.1 calories, Carbohydrate 6.3 g, Cholesterol 202.2 mg, Fat 73.7 g, Fiber 1.6 g, Protein 13.2 g, SaturatedFat 43.6 g, Sodium 668.4 mg, Sugar 1.1 g
MY SISTER'S SPICY CHEESE BALL
This cheese ball is always a big hit in our family. They also make a nice gift. My cousin made them smaller and gave them to her coworkers last Christmas.
Provided by Dreamer in Ontario
Categories Spreads
Time P1DT20m
Yield 1 cheese ball
Number Of Ingredients 9
Steps:
- Let cream cheese come to room temperature.
- Combine all ingredients in a medium glass bowl.
- Mix well.
- Shape like a ball and roll in nuts.
- Refrigerate overnight for best flavour.
- Serve with your favourite crackers.
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
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- Add onion, garlic, parsley, almond flour, chorizo, cumin, smoked paprika, salt and pepper to a bowl and mix well. You can use your hands (like I did). If you don’t want to get your hands messy, use some disposable gloves and mix this up well.
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