I'll share my recipe, if you'll share yours, June 26, 2012

11 years ago

Queso Fundido con Chorizo (Chorizo dip)

Recipe courtesy Food Network Kitchens

Ingredients

4 ounces fresh chorizo, casings removed, crumbled

Olive oil, as needed

1 small red onion, chopped

1 clove garlic, finely chopped

5 teaspoons all-purpose flour

1/2 cup Mexican lager-style beer, such as Negra Modelo

1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice

3/4 cup milk

4 ounces Monterey Jack cheese, finely diced (about 1 cup)

4 ounces whole-milk mozzarella, finely diced (about 1 cup)

2 tablespoons chopped cilantro

Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Directions

1. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.

2. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil.

Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes.

Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

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Comments (3)

Jasdip
11 years ago
I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures.

I made this on Saturday and we raved about it.

Orange-Honey Glazed Chicken Breasts (Cook's Illustrated)
Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful.

4 bone-in skin-on chicken breasts
1 1/2 cups orange juice, plus 2 tbsp
1/3 cup light corn syrup
3 tbsp honey
1 tbsp dijon mustard
1 tbsp vinegar
1/8 tsp red pepper flakes
salt and pepper
1/4 cup flour
2 tbsp vegetable oil
1 medium shallot, minced (3 tbsp)

Preheat oven to 375.

Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside.

Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess.

Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate.

Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet.

Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes.

Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
patti43
11 years ago
Another summer main dish salad.

CURRIED CHICKEN AND RICE SALAD (One Lovely Life)

3-4 c cooked rice (I use about 3.5 cups)
2 c cooked chicken, cubed or shredded
1 stalk celery, diced
1 green onion, sliced
1 1/2 c mayonnaise
2 1/2 Tbsp fresh lemon juice
1/2tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/2 c frozen peas, or more to taste
1c+ salted cashews, for garnish

In a large bowl, combine rice, chicken, celery, and green onion. In a small bowl, combine mayonnaise, lemon juice, curry, salt, and pepper. Stir until well mixed. Toss dressing with rice mixture until well-coated. Fold in peas. Just before serving, top with salted cashews.
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I make Ina's orzo salad with roasted veggies. This one will be nice, as I don't need to turn the oven on. Mediterranean Orzo Salad Source : Canadian Living Magazine: June 2012 2 cups orzo pasta 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 1 tsp liquid honey 1/2 tsp salt1/2 tsp pepper 1 pinch dried oregano 1 sweet red pepper, diced 1 cup diced cored English cucumber 3/4 cup crumbled cow's milk feta cheese 1/3 cup chopped pitted Kalamata olives 1/3 cup chopped drained oil-packed sun-dried tomatoes 1/4 cup chopped fresh parsley 1/4 cup diced red onion In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again. In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
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BACON AND POTATO BREAKFAST BAKE (One Lovely Life) 1 (12oz) package bacon (I prefer nitrate-free) 4c diced potatoes (about 4 medium-small potatoes) 3 green onions 1c pepper jack cheese 1c cheddar cheese (I prefer sharp) 1/2 tsp dry mustard powder 1/2 tsp salt 1/4 tsp black pepper 3 eggs 1c milk olive oil salt and pepper Cook bacon and crumble it. (I cooked mine in the oven on two foil-lined baking sheets at 375 degrees 20-25 minutes. You can do it any way you please.) While the bacon is cooking, cook potatoes in a large saute pan with olive oil and a little salt and pepper over medium heat until golden brown. Alternatively, you could roast them in the oven or use leftover cooked potatoes. Spray an 8x8" baking dish with nonstick spray. Place potatoes in the bottom. Sprinkle with pepper jack and cheddar cheese. Sprinkle with green onions. In a small bowl, whisk together milk, eggs, mustard powder, salt, and pepper. Pour egg mixture gently over the potatoes, cheese, and green onions. Sprinkle bacon over top of all. Cover and refrigerate 8 hours or overnight. When ready to cook, bake at 350 degrees 45-50 minutes, or until the center is set. Allow to stand 15 minutes before cutting.
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I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:) This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
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glenda_al
11 years ago
quiona watermelon and feta salad

In a serving dish, add quinoa, watermelon, red onion, feta and mint. Gently toss to combine. Drizzle in olive oil and balsamic vinegar. Toss to combine. Top with mint garnish. Serve chilled.

Ingredients
2 cups Cooked Quinoa
3 cups Watermelon Balls Or Cubes
1/4 whole Red Onion, Thinly Sliced
4 ounces, Feta Crumbles
12 leaves Mint, Torn, Plus Extra For Garnish
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar

I'll share my recipe, if you'll share yours, June 26, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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