Amanda This week I learned all about the differences between Mexican chorizo and Spanish chorizo. Both equally delicious but made totally different. Very interesting. I used Mexican chorizo and made baked chiles rellenos. Amazing!! Much lighter than the fried version and you can change this recipe by adding whatever you have on hand. I used Spanish rice and fire roasted diced tomatoes. I’m addicted to these, so delicious! Can’t wait to make them again. Hope you have a great week! Amanda Nikita Sweet Potato & Chorizo Mexican Skillet. I couldn't find chorizo in GA although mom says she has seen it before. So I used ground pork rubbed heavily with smoked paprika. It was very good. Amy Georgia Okay.. I have to start out the gate with.. I'm not a huge fan of chorizo. Not the flavor. Too the contrary. The flavor is delish. But chorizo is greasy as greasy can be. But I'm also all about trying new things.. And chorizo was the food challenge so chorizo was on the menu. As you can see by the name, this is a breakfast dish. In this house breakfast is an all day kinda meal. The grits used in this dish are from my trip to GA this past spring. From Nora Mill. They are my favorite and was happy to use the last cup for this dish. For those of you who are a little gun shy of chorizo you may want to consider making this. The husband and I both REALLY enjoyed it. Jen Well there you go.. Chorizo prepared 4 different ways. (even though Nikita's was not chorizo the recipe called for it so she made the most with what she had)
Until next week when THE main meal is on the menu. Happy Thanksgiving! Amanda, Nikita, Amy, Georgia & Jen
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