Chorizo, Chile & Chickpea Casserole

I'm pretty sure this cookbook is from a British author... maybe not, but it can't be an American author because some of the terms confuse me. For instance, as you will see at the end, this isn't a casserole, at least not the way I think of an American casserole. Any thoughts??

This dish was AMAZING. I can't wait to make it again. I made tons of leftovers and took them to work to share. My old co-worker, who is Puerto Rican, loved it. I offered it to other people too but they missed out. I'm not sure why they didn't grab up any because a lot of them said, "who is going to bring in good stuff now that you're leaving?" So, what did I do?? I brought in leftovers and hardly anyone ate...oh well, more for me and Carmen!

Ingredients

2 tbsp EVOO

1 onion, sliced

1 yellow bell pepper, seeded and sliced

1 garlic clove, crushed

1 tsp chile flakes (crushed red pepper)

8 oz chorizo (Spanish sausage)

14 oz canned chopped tomatoes

14 oz can of chickpeas, drained

1 cup basmati or jasmine rice

large handful of arugula leaves

S&P

4 tbsp fresh chopped basil

(there are extra ingredients because I doubled the recipe)

1. Heat EVOO in a large pot or dutch oven. Saute onion, stir occasionally for 5 minutes.

2. Add bell pepper, garlic, chili powder, stir and cook for 2 minutes.

3. Chop chorizo in bite sized chunks (or if sausage links, break apart with wooden spoon or potato masher) and add to pot.

4. Add the tomatoes, chickpeas, and S&P. Bring to a boil and simmer for 10 minutes. During this time, cook rice. 

5. Stir in arugula until it wilts. Serve over rice and top with chopped basil.

(I like arugula so I added some more on top)

(this meal turned out so pretty AND it tasted amazing!)

Whitney's Paella!!!

Ok guys, there isn't a recipe for this. I'm sorry. Ever since I went to Spain, I've been making this yummy dish and it's really easy and makes enough to last for days, or freeze! I usually make it differently each time and in the past year I can think of 2 times where it was definitely the, "best I've made so far," and did I write it down? No, of course not. This past time was pretty good but definitely not the BEST of the best. Anyways, at least I have a picture of the ingredients now! When I make it again, if it's better, I'll post the new recipe and I promise, I'll write it down!

Ingredients

This is what I used this time around:

3 chorizo links (remove casing and then separate in pan)

Vigo Yellow Rice (it already has seasoning in it!)

1/2 red (or any color) onion, chopped

1 orange and red pepper, chopped

1/2 a bag of baby carrots

1 1/2 cups of frozen peas

Asparagus (I use different amounts depending on the size of the stalks)

1 can petite diced tomatoes

1 small can (I think it's 6oz) of tomato paste

Chili powder, thyme, oregano and parsley (all to taste)

Cilantro for serving

**You can also add in shrimp, boneless/skinless chicken thighs (cut up) or any other types of pork or seafood

1. In a large heavy pot or dutch oven, cook chorizo and break apart (you can also add chicken or pork at this step too)

2. Once chorizo is cooked, add rice and stir, then add 4 cups of water to pot.

3. Let rice cook (simmer) about 5 min, and stir to make sure it's not sticking.  Add the carrots. 

4. After carrots soften, add peppers, onions, asparagus, tomatoes and tomato paste. You may need to add a cup or 2 cups more of water to allow veggies to cook. 

5. Once the rice starts to cook, you can taste the broth and determine if you want to add additional spices. Cook veggies until desired softness, then add peas (and any seafood).

6. Continue to cook until warmed through and most of the broth is soaked up into the rice.

7. Serve with chopped cilantro, some hot sauce and lemon juice!

Chorizo & Shrimp Quesadillas

I have a small cookbook in my pantry called, "Guy Food," which is part of Rachel Ray's 30 minute meal collection. I can't remember the last time I used this book so I figured I'd take a peek and see what I found. Well, what I found was a yummy, easy, weekend lunch recipe or a light dinner recipe. If you have never tried Chorizo, I suggest you try it. I had it for the first time when I visited Spain after college and I was hooked! I am not a fan of sausage but I could probably eat this stuff every day. You can usually find it in your groceries meat section or in any specialty grocery store.

Ingredients

1/2 lb chorizo sausage

1 tbsp EVOO

1 crushed garlic clove

12 large shrimp, peeled and deveined, tails removed

S&P

8 6" corn tortillas

2 cups shredded pepper jack cheese (I used muenster slices because that's what I had at the time)

for the guacamole

2 ripe Haas avocados

juice from 1 lime

salt

3 rounded tbsp fat free sour cream

2 chipotle peppers in adobo (this can be found in the Mexican food section of the grocery store where all the Goya stuff is)

I also added about an 1/8 of a cup of red onions, diced and the same amount of tomatoes

You will also need a blender/food processor for this recipe and a George Foreman/Panini Press type grill would come in handy as well

Original recipe can be found here on the Food Network website. 

1. Peel and cut avocados and add to food processor along with all other guacamole ingredients to food processor and pulse until desired consistency.

2. Cook chorizo in a skillet. I found it easier to "mash" the chorizo and make it into a ground form instead of trying to slice it like the recipe calls for. It also allows for smaller pieces in the quesadilla.  Remove chorizo from pan and add EVOO and garlic. Next add shrimp and season with S&P and cook  until pink 2 or 3 min. Transfer shrimp to cutting board and chop into small pieces.

3. If you don't have a Foreman or panini press, you should look at the original recipe here for the next directions. On a heated panini press, spray with cooking spray and lay down 1 corn tortilla. Top with cheese and then add chorizo, shrimp and an additional tortilla. Press down until cheese is melted. Let cool, slice and top/dip with guacamole.