Chorizo Breakfast Pizzas

So we found a recipe for breakfast pizzas in our Flour, Too cookbook, but we didn't want to make them the way the recipe said :).  Instead, we made them using Flour's brioche recipe, which can be found here, or more easily here.  Anyway, I used half of this batch and made 8 pizzas out of this.  Each pizza was 530 calories, approximately, and Aaron gave this a perfect 10, Noah and I gave this a 9, and Owen gave it an 8 because he doesn't like chorizo :).  Here's what we did:

1/2 batch of Vicki's breakfast burrito meat, minus the egg (chorizo and potatoes)
2 onions, sliced very thinly
2 T butter
salt and pepper to taste
1 egg
1/2 batch of brioche
1/4 c sour cream, divided (we used a little less)
2 oz grated Monterey Jack cheese

Toppings of choice, we used avocados and tomatoes

Follow the directions for the brioche, and after proofing it overnight, begin making the pizzas.
Preheat the oven to 350.
Melt the butter in a pan, and caramelize the onions for about 30 minutes, seasoning well.
Cook the chorizo and potatoes with the caramelized onions and the egg.
Cut the brioche into 8 segments, then shape them into circles with a rim, like little mini pizzas.  Cook for 10 minutes on parchment covered cookie sheets.  Remove the brioche from the oven, then place around 1 T of sour cream in the bottom (or less) of the brioche, then top with the chorizo mixture.  Top with grated cheese, and cook for about 20 minutes, keeping an eye on them so they don't over bake.  Serve hot.

Michael Symon's Shrimp and Chorizo

So this was one of Aaron's favorite meals ever :), and like all Michael Symon's 5 in 5 recipes, this was easy and delicious. Aaron gave this a perfect 10, Noah gave it a 9, and Owen and I gave it an 8, I thought it was a tiny bit too orangey. For five servings, each serving was 284 calories, and the spicy sausage with the shrimp was so great. Here's what to do:

1 lb shrimp, shelled and deveined

1/2 lb chorizo

4 T chopped fresh oregano leaves

1 t cumin

14.5 oz diced tomatoes

salt and pepper

Grated zest and juice of 2 oranges

Cook the chorizo until browned, add the shrimp, then cook for one minute. Add in the tomatoes, oregano, cumin, and orange juice and zest. Season to taste and serve.

We had this with rice pilaf, and it was a great meal.

Michael Symon's 50/50 Burger

So this was a perfect 10 from all of us, this was so great, and of course easy :).  Michael Symon came up with this recipe in his 5 in 5 cookbook, and it is easy and delicious.  He also suggested using Italian sausage instead, and changing things up just a little, and we will be trying that as well.  Each burger was (gulp) 765 calories the way I made it, and it's worth every calorie :).  Here's what to do:

3/4 lb ground beef (the leaner the better)
3/4 lb chorizo
salt and pepper
sliced Monterey Jack cheese
buns
Cilantro leaves to taste
1 Avocado, sliced
1 Tomato, sliced

Mix the beef and chorizo, and salt well, then form into patties.  In a hot skillet, cook the burgers until well done, flipping after browning well on the first side.  After the burgers are well cooked, top with cheese, let the cheese melt, then place on the bun and serve with the cilantro, avocado and tomato.  (Everyone besides me had mayo as well)  Yummylicious!

Rachel Ray's Shrimp and Chorizo Quesadillas

We love shrimp, and we love chorizo around here, so I found this recipe from Rachel Ray, and decided to try it.  I didn't follow the recipe exactly, especially the guacamole.  We prefer our guacamole a different way, so I didn't make the chipotle guac, but I did make the quesadillas.

I had already taken a bite when I realized I hadn't taken a picture, so sorry for the ugly picture, but these were outstanding.  Each quesadilla and guacamole serving was 791 calories, sigh, but so delicious.  The boys and I gave this a perfect 10, and Aaron gave it a 9, he said the quesadillas weren't the awesome part, the guac made it amazing, but they are still great.  Here's what I did:

1 c pico de gallo (chop 1/2 onion, 2 tomatoes, 1/2 lime juiced, 1 pinch New Mexico chili powder, some cilantro and salt)

3 avocados

salt

5 flour tortillas

1 T olive oil

1/2 lb chorizo

1 clove garlic, minced

1 lb shrimp, shelled and deveined

salt

10 oz grated Pepper Jack chese

Mix the avocados and the pico de gallo well, the season to taste.

Heat the oil in the pan, add the garlic and shrimp, and season well.  After about 2 minutes, remove the shrimp from the pan, then cook the chorizo in the same pan.  In another pan, layer cheese, chorizo, shrimp, and cheese on half of the tortilla, then fold the tortilla over the top.  Cook on both sides until crispy, then repeat five times.  Serve with the guacamole.

Michael Symon's Pasta with Chorizo and Chard

So this was another delicious recipe from Michael Symon's Carnivore cookbook, and I will definitely be making it again.  Chorizo is one of our favorite things, and mixed with beans, chard, pasta and lemon this was outstanding.  For one serving, pictured here, the calories are 521, and this was very filling.  We gave this a 9, except for Noah who gave this a perfect 10, because "chorizo is my favorite meat Mom" :).  Anyway, this was an easy, great recipe.

1/2 lb pasta
salt
1 lb chorizo
1 lb Swiss chard, roughly chopped
1 14.5 oz can cannellini beans
grated zest and juice of one lemon
1/2 c freshly grated Parmesan cheese
1/2 c chopped fresh flat-leaf parsley
2 T unsalted butter
1 T olive oil

Boil the pasta in well salted water until al dente.  Reserve 1/4 c of the pasta water, and don't rinse the cooked pasta.
Cook the chorizo until browned, then add the Swiss chard and cook for 2 minutes.  Add the beans, pasta, and reserved pasta water and simmer for about two more minutes, or until pasta is fully cooked.
Remove the pan from the heat, stir in the lemon zest and juice, the cheese, parsley, butter and olive oil.  Serve.

A fast, easy recipe, definitely worth making!

The Border Cookbook's Joe's Breakfast Nachos

So this is just migas, really, and I have posted at least one great recipe for migas here, but if it's possible, this one was even easier, and still tasted delicious, so I wanted to feature it.  This received a 9 from all of us.  Each serving was 620 calories, but they were large, and very filling.  Here's what I did:

1/2 lb chorizo
1 onion, chopped
1 T butter
salt to tast
3 eggs
1 T water
2 oz salted tortilla chips
8 oz grated cheese
1 small tomato, chopped

Preheat oven to 350.
Saute the chorizo over medium heat.  Remove the chorizo, and add the onion.  Cook until softened.  Place the butter in an 8x8 baking dish, and melt it in the oven.  Mix the eggs and water together, then add the chorizo and eggs to the pan with the onions.  Cook for a minute or two, then spread the egg mixture in the warmed baking dish.  Top the eggs with the tortilla chips.  Sprinkle with the cheese.  Cook for 5-8 minutes, then top with the tomato and serve immediately.

Picky Palate's Reed's Beef Enchilada Bake

Here is an easy weeknight dinner that is filling and pleases just about everyone, but it is not my favorite.  Whether it is the canned soup taste, or the lack of real enchilada taste, this just didn't hit the spot for me.  Luckily, everyone else liked this :).  Everyone gave it an 8 except for me, and I gave it a 6.  Picky Palate had this in her cookbook, and I changed it a little to meet our needs.  Each serving, and there were 10 servings, had 395 calories.  Here's what I did:

3/4 lb chorizo, cooked
1 t cumin
salt and pepper to taste
1/4 t garlic salt
15 oz enchilada sauce
14.5 oz diced tomatoes
1 can cream of chicken soup
1 can cheddar cheese soup
about 30 olives, chopped
12 corn tortillas
2 c shredded cheddar cheese
1 can corn, drained and rinsed

Preheat the oven to 350 and spray a 9x13 pan with cooking spray.  Heat the chorizo and spices together, then add in the enchilada sauce, tomatoes, and soups and olives and corn and stir to combine.  Tear up the tortillas, then add them to the pot.  Transfer it all to a baking dish and top with the cheddar cheese.  Bake for 25-30 minutes.

As you can see, we served ours with avocado and tomato.

Cook's Illustrated's Queso Fundido

Cook's Illustrated Best International Recipe cookbook brings another hit for our family!  I wish I had gotten a better picture of this, because it is so good, and it doesn't look as appetizing as it really is in this picture.  Oh well.  Noah liked this so well, he asked for it for his birthday meal, and it is super delicious and easy.  Queso Fundido, or melted cheese with poblano and chorizo makes four servings with each serving being 339 calories.  If you want to use it as an appetizer, just make the portions smaller.  Serve this with warm tortillas and you are set to go!  Owen gave this an 8 because it is spicy (a little), and Aaron and I gave it a 9, and Noah gave it a perfect 10.

4 oz chorizo
1 medium poblano chili, sliced into thin strips (remove seeds and ribs if desired, we did)
1/2 small onion, sliced thin
8 oz Monterey Jack cheese (don't use the preshredded kind)

Preheat oven to 375.  Cook the chorizo, then add the poblano and onions and cook until the veggies have started to brown.  Spread the cheese evenly in an 8 inch pie plate, top with the chorizo mixture, then transfer it to the oven.  Cook for about 10 minutes, until cheese is melted.  Serve immediately.

Super Nacho

This is a great dish that I have been making since I married Aaron.  This is a Tunell recipe that my mother-in-law shared with me, and every Tunell I know loves it :).  Aaron thinks it is wonderful, and I like it a lot, especially when I make it the way I like it.  Owen gave this a 6, because he thought it was too spicy, and the rest of us gave it a 9.  I think Aaron would've given it a 10 if it weren't spicy, but I like it that way :).  The calories for 1/9 of the total are 380, so high, but so good!  Here's the easy recipe:

1 lb chorizo
1 onion, diced
1 can green chilies
1/2 c El Pato taco sauce
1 can refried beans
3 c shredded cheese

Preheat oven to 400.  Brown chorizo and onions together until cooked and onion is softened.  Add in green chilies and taco sauce.  Spread beans in the bottom of a square baking pan, then top with meat mixture, then top with cheese.  Cook in the oven for 25 minutes, then serve with favorite toppings and chips.

We are going to layer the cheese next time and add a little more beans, because the kids and I think there is too much meat to bean/cheese.  Anyway, quick, easy, and delicious.

Vicki's Breakfast Burritos

This is hardly a recipe, but it is our favorite way to  have breakfast burritos.  Our family loves these, we all give them a perfect 10.  I'm not going to do calories on this, because the amounts are all up to whoever is making it.  Here's what I do:

1-2 c cooked potatoes (we like them cooked in some kind of fat, these were cooked in duck fat)
eggs (enough for family)
chorizo
cheese
tortillas
garnishes

Cook the chorizo until browned, then add in the potatoes, then the eggs.  Taste, and if necessary salt, but I don't usually find this necessary.  Top with cheese and wrap in tortilla.  We like it with avocado, tomatoes, and fresh salsa.

Chicken Roulades with Chorizo and Manchego

We had one delicious dinner tonight.  Aaron and I loved this.  It was so amazing.  It is called Chicken Roulades with Chorizo and Manchego from Anne Burrell, and although we couldn't find manchego, this was still so great.  Aaron and I gave it a perfect 10, Noah gave it a 9 because he said it was too spicy, and Owen gave it an 8.  The only changes I made to the recipe were to add monterey jack instead of manchego, and to add a lot less olive oil than the recipe called for.  My chicken isn't super brown all over because I didn't want to use more than 1 tablespoon of olive oil to brown the chicken in, but that didn't affect the flavor for us.  I also cut down on the flour and eggs for the breading, I never use as much as the recipe calls for.  The way I made it I made 6 rolls and each one with the sauce was 426 calories.  This is just amazingly flavorful, tender, moist, and really it's not very difficult.  I made the rolls earlier in the day when I had some energy, and then just had to cook them up and make the sauce at dinner time.  Great recipe!  We'll be having this one again for sure.

Tomorrow we're having some pumpkin pancakes, some of my favorite things in this world.