Chorizo and Fried Egg Tacos

There are two basic types of chorizo, and they're completely different from each other. Spanish chorizo is something like pepperoni in shape and form. Mexican chorizo is totally uncooked. It's more like spicy sloppy joe in a tube than it's like a typical sausage. Needless to say, you can't substitute one for the other.

This recipe requires Mexican chorizo.

Now that we've got that settled, you might find a whole lot of different versions at the store. Most of the time, I see it sold in plastic tubes that make it look like a sausage, but sometimes you can find it sold in bulk. Some chorizo is made from pork and some is made from beef.

For this recipe, it's not going to make a whole lot of difference. Use what you like - or what you can find.

The great thing about using chorizo in a recipe is that since it's so highly spiced, your really don't need to add a whole lot more. You could, if you wanted to. But you totally don't need to. And that's what makes it perfect for a quick meal. No need to drag out half the spices in the cabinet.

The downside about chorizo is that it can be very greasy. Like oil-slick greasy. It depends on the brand you buy, but be prepared to drain the grease if you need to.

The other bad thing about chorizo is that the red chile in the meat can stain things. If you splatter on your clothes, you won't be happy. So be neat.

On the other hand, it's delicious, and it cooks really quickly. You can have dinner on the table in no time at all.

I've seen plenty of recipes for chorizo and eggs, but usually it's scrambled eggs with chorizo mixed in. That's great, for sure, but I decided that a slightly runny fried egg would add a nice complement to the sharp and spicy meat.

Chorizo and Fried Egg Tacos

For the chorizo filling:
8 ounces Mexican chorizo
1 medium onion, peeled and diced
1 medium green bell pepper, cored and diced
Salt, as needed

For the taco:
Tortillas (as needed)
Eggs, fried, poached, or sunnyside-up, as desired (as needed)

Heat a saute pan on medium and add the chorizo (removed from the tube). along with the onion and bell pepper. Break up the chorizo with a spoon or spatula as it cooks, stirring as needed so it all cooks evenly.

Because of the red chiles in the chorizo, the color doesn't change very much as it cooks, so you won't see it turn from reddish to brownish. It stays pretty red and only turns slightly brown.

But, since you have onions and green peppers in the mix, you can use those as your gauge. If the onions and peppers are done, you know the meat is done as well.

Taste the mix. While you won't need to add more spice, you might need one other adjustment. Some peppers can be a little bit bitter, so if you taste that bitterness in the chorizo, add a bit of salt.

Yes, salt. Not sugar. Sweet is the opposite of sour, but salt combats bitterness. Trust me, it works. And of course, you can add a bit of salt just because you think it needs it.

To make the tacos, add a small amount of the chorizo to the taco and top with your cooked egg. Serve immediately.

You can serve these as-is, or you can bring out your favorite taco toppings, like guacamole, sour cream, chopped tomatoes or onions, or shredded cheese. Basically, grab whatever's easy and have dinner on the table in no time.

On the other hand, if you're avoiding bready things, you can ditch the taco and serve this without it. Or make a bed of lettuce and make it a salad!

Yum

Half-Moon Taco Burgers

Ground meat isn't unusual in a taco, but I decided to change things up by making half-moon shaped burgers that would fit neatly inside a tortilla.

I flavored them with peppers and chili powder, melted cheese on top, and served them in warm tortillas with guacamole and pepper.

The result was a really really really tasty burger that looked unique, nestled it its tortilla home.

The meat I used was a combination of beef and chicken from a company called Cluck 'n Moo that provided product for the blog group 37 Cooks that I belong to.

Because the meat includes chicken, it needs to be cooked to a safe temperature - no rare burgers with this stuff.

You can make these less spicy by using mild pepper and mild chile powder, or make it more spicy by using hotter peppers and chile powder. And of course, you can add extra spice with your choice of condiments, like peppers or salsa.

Half-Moon Taco Burgers

1 pound Cluck 'n Moo ground chicken and beef
1 4-ounce can diced Hatch chiles (hot or mild, your choice)
2 teaspoons chili powder (hot or mild, your choice)
1/2 teaspoon salt (or to taste)
1 cup shredded cheese (I used a mix of cheeses, but any good-melting cheese will work)

In a medium bowl, combine the ground meat, chiles, and chili powder.

Divide the meat into four portions. Shape each portion into a half-mood shape that will fit into your tortilla. I used 6-inch tortillas and made the burgers slightly smaller that the tortillas - keep in mind that the tortillas need to wrap the meat.

Heat your grill. Sprinkle the burgers with salt as desired, and cook, flipping as needed, until just about done. Divide the cheese onto the tops of the four burgers, close the grill, and let them cook until the cheese is almost melted.

When the cheese is almost melted, place the tortillas on the grill (on a cooler part of the grill, if possible). Place the burgers on the tortillas and close the grill again. Cook until the cheese is melted and the tortillas are warmed.

Serve with your favorite taco toppings. I used guacamole and pickled jalapenos. Other options are shredded lettuce, salsa, cilantro, crema, or chopped fresh tomatoes.

Yum

Chipotle-Pumpkin Sauce #PumpkinCan

This is a Sponsored post written by me on behalf of LIBBY’S Pumpkin. All opinions are 100% mine.

I make a lot of sauces and salsas and marinades and dressings. Usually, they're for a specific purpose. But when I made this sauce, I started using it on everything.

What couldn't I use it for?

Huh? Huh?

Okay, maybe not ice cream.

But ... hmmm ... given the bizarre ice cream flavors there are, maybe this could work. I'm not going to try it, but feel free to experiment on yourself.

For starters, I used this as a marinade for steak. Then I slathered it on a pork roast before it went into the oven.

I think my favorite use - and the one where it really showed off - was as a salsa substitute on tacos.

If pumpkin seems odd paired with a Mexican dish, think about this. The earliest pumpkin-related seeds were found in Mexico, and they dated back to between 7000 and 5500 B.C.

But this isn't just for use as-is. It makes a great base ingredient that you can build on.

Mixed with an equal portion of sour cream or Greek yogurt, it makes a great creamy-smoky-spicy dip for chips or vegetables. Add some mayonnaise, if you like.

Blend this sauce with cream cheese to make a cracker spread. Or add a spoon full to your favorite cheese ball recipe.

Mix it with more ketchup (or tomato sauce or paste) then add some allspice to make a smoky barbecue sauce for ribs.

Stir a spoon of this into soup or stew to kick up the flavor. Add a small dollop to your deviled egg, potato salad, or macaroni salad recipe.

Add a tiny bit to a salad dressing recipe, or toss some with hot pasta.

Add it to guacamole or salsa. Mix it with cooked vegetables.

Seriously, you're going to keep making this over and over and over, because it has so many uses.

And it's so simple.

Chipotle-Pumpkin Sauce

1 15-ounce can LIBBY's 100% Pure Pumpkin
1/4 cup canned chipotle in adobo
1/4 cup ketchup
Salt, to taste

Put the pumpkin, chipotles (and the sauce that goes with them), and the ketchup into your blender or food processor and blend until it's as smooth as it can get.

If you want a completely smooth sauce, without the pepper seeds and skin, strain it though a fine strainer. Taste and add salt as desired.

Refrigerate until needed.

For more ideas on what #PumpkinCan be used for (get it, pumkin can ... canned pumpkin?) check out the website or LIBBY’S Pumpkin on Facebook or LIBBY’S Pumpkin on Twitter or LIBBY’S Pumpkin on Pinterest ... or check out the pasta I made, or the peanut butter and pumpkin cookies or the pumpkin and vegetable pancakes.

Excuse me now, while I go contemplate pi. Or maybe pie.

Yum

Fish Tacos for #SundaySupper

This week, Sunday Supper is a year old, and to celebrate, we're all making (or modifying) recipes that were posted by one of our fellow bloggers during one of the previous SundaySuppers.

I chose a recipe from the February 5 Sunday Supper celebrating the Superbowl and featuring sauces from a company called Intensity Academy. The recipe I chose was a fish taco recipe made by Samantha from The Little Ferraro Kitchen.

I really loved those tacos, with grilled fish and beautiful presentation. But of course, I can't go into the kitchen and make a recipe exactly as someone else has made it. To begin with, I used tilapia instead of halibut, mostly because that's what I had on hand.

Tilapia isn't the most flavorful fish on the planet, but it's fairly firm, and it's inexpensive. If you're going to use spicy salsa, there's no sense in using a delicate expensive fish that will be overwhelmed by the spice. I used a jarred salsa from a local farm. Of course, you can make your own. In summer, I might use a fresh salsa, but at this time of year, a good jarred salsa is a very good choice.

And of course, if you have a favorite guacamole recipe, you could use that instead of the avocado chunks. Tacos can be anything you want them to be.

This makes anywhere from 4-8 tacos, depending on how much you stuff them and how big your tortillas are.

Fish Tacos
Inspired by the The Little Ferraro Kitchen

2 tilapia filets
Rice flour
1 tablespoon olive oil
1 tablespoon butter
Tortilla
1 avocado, cubed
Pomegranate seeds
Salsa
Cilantro
Lime

Cut the tilapia filets in half lengthwise, then cut those halves into 1/4- to 1/2-inch pieces. Sprinkle them lightly with the rice flour, just to coat the pieces. (If you like, you can salt the fish lightly before adding the rice flour. I opted not to.)

Add the olive oil and butter to a skillet and heat until the butter melts and bubbles. Add the tilapia pieces and cook until lightly browned on all sides.

I usually use fresh tortillas from a local shop and they're soft and beautiful and ready to eat as-is, but after a day or so - or if I'm using store-bought tortillas - they need a little warming and softening. I heat a cast iron pan or griddle and briefly warm the tortillas on both sides.

The tacos were assembled with chunks of fish, a dollop of salsa, chunks of avocado, a squeeze of lime juice, a few cilantro leaves, and a few fresh pomegranate seeds.

Check out the original recipe at The Little Ferraro Kitchen! And while you're at it, go check out what everyone else made!

Appetizers:
Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP

Soups and Breads:
Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

Main Dishes:
Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
(GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
Chicken and Black Bean Enchiladas by Country Girl in the Village inspired by Webicurean
Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Bits and Burnt Ends inspired by Hip Foodie Mom

Vegetables:
Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz

Desserts and Snacks:
Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake
Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef
Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog

Breakfast:
Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Yum

Five minute fajitas

When I plan things right, I come home from visiting my husband the hospital and I have a quick dinner planned – sometimes that’s a slow cooker meal or leftovers that I can reheat.

The problem is that I often don't leave the hospital until I'm hungry, and when I get home I'm seriously hungry. Even though I love to cook, when I’m that hungry I don't want to fuss with anything that's going to delay dinner too long or I’m likely to start munching on anything I have on hand.

These fajitas might take a little longer than five minutes from start to finish, but not much. And if you want to, you can do all the slicing ahead of time and have it ready to cook when you get home.

The trick to the super-quick cooking is that the meat is sliced into bite-size pieces ahead of time. Usually when I make fajitas, I cook the steak whole, then slice. That takes a little longer for the steak to cook. This way, the meat is cooked very quickly - almost as soon as it touches the pan.

For the fire roasted pepper, you can roast your own ahead of time, or use jarred peppers and just estimate how much you need.

Adobo seasoning is easy to find, and handy to have on hand. Some adobo seasonings have more salt than others, so you'll need to adjust the amount of additional salt to your taste.

As far as toppings, it's up to you. I opted for tomatoes, salsa, and cheese this time around.

If you cook more than you need, you can reheat the meat and vegetables briefly in a hot pan the next day, but you risk overcooking the meat. If you know you won't need the whole flank steak, you're better off setting some aside to cook the next day - it only takes a few seconds either way.

Five-Minute Fajitas

1 flank steak
1 teaspoon adobo seasoning
Salt, to taste
1 tablespoon cooking oil
1 onion, quarted and sliced
1 red bell pepper, fire roasted, peeled, cored, seeded, and sliced
Flour or corn tortillas

Optional toppings:
Diced tomatoes
Pickled jalapenos
Avocado chunks or guacamole
Crumbled cheese
Sour cream
Salsa

Slice the flank steak into lengthwise strips - along the grain - into inch-wide pieces. Then slice the strips into thin pieces. Sprinkle the steak pieces with the adobo and salt, if desired, and set aside.

Heat the oil in a cast iron pan on medium heat. Add the onion and cook, stirring as needed, until it begins to soften. Add the pepper and cook briefly - fire roasted peppers are already cooked, so you just want to warm them through and cook off any remaining liquid from the vegetables.

Turn the heat to high and add the steak. Cook, stirring as needed to cook the steak on all sides.

Remove from the heat and serve on tortillas with your choice of toppings.

    

Yum

Flash Recipe: Turkey Tacos, Part 2

Not that long ago, I posted about the turkey tacos I'd made using turkey legs that I braised specifically to make the tacos. Shortly after that, I decided I wanted to roast a turkey breast in a more traditional way. Instead of the usual mashed potatoes, I roasted potatoes along with the turkey.

I guess that made up for the lack of stuffing.

After I had a few sandwiches, I was ready to get a little more creative.

This isn't much of a recipe - it's all about what you like, so the amount are up to you. Use more or less salsa, and whatever proportions of meat and potato you like. If you've got other left over vegetables that would make sense in a taco, add them.

The great thing about this meal was that it was incredibly fast to throw together, since I was working with leftovers. I just cubed the turkey and potatoes, tossed them with a salsa I had on hand, and quickly heated them.

I served this on tortillas, topped with my favorite lime-pickled red onions.

    

Yum

It's a mini Thanksgiving

Thanksgiving is a big food event. But what if you've got a small family? What if you're flying solo? What if you want to save money by buying an extra turkey, but you don't want to eat another traditional stuffed bird in a month or three?

What if you don't want a traditional bird at all?

And what if you want to top it off with a small but decadent dessert?

This year, I think I fit the "all of the above" category. Or most of them, anyway. With my husband still in the hospital, cooking a big Thanksgiving meal is not on my radar. But I love turkey. And I love a bargain. So I bought a 14-pound turkey and went to work.

When it comes to poultry, I love dark meat. When it comes to turkey, my least-favorite part is the legs. Or, more accurately, they're my least favorite part on turkey that's cooked the traditional way. The meat is never tender and it's impossible to cut into nice pieces for sandwiches. I'd rather have thighs. Heck, I prefer breast meat, if it's not overcooked.

But if you treat those legs differently - cook them like the tough meat they are - well, you get nice, tender meat. It's still not great for slicing, but it's perfect for shredding. And perfect for ... TACOS!

Yep, turkey tacos. And they were incredibly good.

But before we get to making the tacos, let's talk about dismantling a turkey. If you've ever cut up a chicken, it's the same thing, only bigger. The bones are a sturdier. But it's the same thing. A good, sharp knife and a pair of poultry shears makes the job easier.

I really love the OXO shears for two reasons. First, they do the job well. And second, they come apart. That means you don't have to worry about bits of stuff sticking in the hinge. When you're dealing with raw poultry, that's a big deal.

When I was done, I had two legs, two thighs, and two breast halves. The back, wings, and the rest of the carcass went into the oven for roasting. The thighs and breast halves were wrapped and frozen.

Meanwhile, the legs went into the slow cooker, not quite covered with water, and I cooked them on low until they were fork tender - about 4 hours. I took the legs out of the slow cooker and let them cool a bit and then the roasted turkey went into the slow cooker (less some parts saved for nibbling) to make stock. That's not part of the turkey taco recipe, though, but if you decide to disassemble a turkey, it's a good way of handling it.

The turkey legs can be shredded immediately, or you can refrigerate them and shred the next day.

The sauce is based on a very simple pepper sauce that I make quite often, but this time I pushed it a little further with some spices and chocolate. It's not mole, but it flirts with the idea of mole.

You can find adobo seasoning in just about any store these days. Some have a lot of salt; some have very little. That's why you need to taste and adjust seasonings at the end.

When the tacos are assembled, you can add whatever toppings you like. I opted for some shredded cabbage and lime-pickled red onions. I also tried a some of my spicy pickled cauliflower on some. Avocado chunks or guacamole would also work well.

Turkey Tacos

2 turkey legs, braised until tender
1 cup Simple Pepper Sauce
1 teaspoon adobo seasoning
1 ounce chocolate
Salt, to taste

Shred the cooked turkey meat and add it to a small skillet. Add the pepper sauce, adobo seasoning, and chocolate. Cook, stirring as needed, until the liquid is mostly gone and you have shredded turkey in a thick sauce.

Serve on tortillas with your choice of toppings.

And now for DESSERT

Going with the theme of dinner for just a few people - or just one (with leftovers, which is the best part of Thanksgiving) I made a very small cheesecake - just four inches in diameter.

As much as I like cheesecake, most recipes are huge - for serving 8 or 12 or 14 people. That's way too much for me to make on a regular basis, and way too much even when we've got company.

Mini Pumpkin Cheesecake

For the crust:
2 graham crackers
Pinch of salt
2 teaspoons sugar
1 tablespoon butter

For the filling:
8 ounces softened cream cheese
2 tablespoons sugar
2 tablespoons canned pumpkin
1 egg yolk
1/8 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
1/2 teaspoon vanilla extract

Have you ever used a ricer to crush crackers?

Preheat the oven to 325 degrees. Wrap the outside of a 4-inch springform pan with aluminum foil.

Crush the graham crackers. You should have about 1/4 cup of crumbs. If not, crush some more. Mix the crackers crumbs with the salt and sugar. Melt the butter and mix it with the crumbs until they're evenly moistened.

Press the crumbs into the bottom of a 4-inch springform pan. Set aside.

Cream the cream cheese and sugar together in a medium bowl. Add the pumpkin, egg yolk, cinnamon, nutmeg, salt, and vanilla extra. Beat until thoroughly combined. Pour this mixture into the springform pan.

Place the springform pan in a cake pan or other ovenproof container. Add about an inch of hot water to the cake pan. Bake at 325 degrees for 35 minutes. When the cheesecake is done, it will still move a bit when you jiggle it, but it shouldn't be sloppy wet looking.

Take the pan out of oven (carefully! You've got really hot water there!), remove the springform pan, and let it cool for about 15 minutes, then refrigerate for at least 4 hours before removing the cheesecake from the pan and slicing.

Did I mention that this post is sponsored by OXO and that there's a really AWESOME giveaway right HERE? And I'll tell you about some of the tools I used and why I love 'em.

Oh yeah, you're going to absolutely love it!

Yum