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Dips for Cinco de Mayo: Chorizo con Queso recipe

Posted by Jenny Lewis Categories: Appetizers, Side Dishes, Snacks, Holiday Cooking, Recipes, Beef, Condiments, Meat, Pork, Vegetarian,

chorizo-c-quesoContinuing with the for , Chorizo con Queso is a classic.

Ingredients:

  • 1/2 pound spicy chorizo
  • 1/2 cup chicken broth
  • 1/2 small can diced green chiles
  • 1 can diced tomatoes, drained
  • 1/2 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups cheddar
  • 1 cup Monterey jack
  • 1/4 cup milk (if desired)

Preparation:
Squeeze the chorizo out of its casing and fry on medium in a shallow pan. Once it’s done, remove it with a slotted spoon and set aside to drain, retaining as much of the rendered fat in the pan as possible. Pour the chicken broth into the pan to deglaze it - scrape the browned bits from the bottom. Add the chiles, tomatoes, onion and garlic and heat until bubbling. Add the chorizo back to the pan and stir until well incorporated. Add the cheese and stir until melted. If the dip is too thick for your taste, add the milk. Serve hot with chips or warmed tortillas.

PS - if you’re feeling crazy, you could always deglaze the pan with tequila instead of chicken broth for an extra kick of Mexican flavor.

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Chimichurri Sauce Recipe

Posted by Jenny Lewis Categories: Dinner, Summer Cooking, Condiments, Meat, Pork, Poultry, Vegetables, Vegetarian, South America, Barbecuing, Grilling,

chimichurri

How’s the weather, everyone? Summer made its debut in my neighborhood over the weekend, which means one thing: GRILLING. And lots of it. And one of the very best condiments for a nicely grilled piece of meat is definitely chimichurri. Originating in Argentina, chimichurri is a vibrantly hued sauce that is packed full of flavor, and as a bonus in the warm weather, it doesn’t require an iota of heat to make!

Ingredients:

  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1 cup (packed) fresh Italian (flat leaf) parsley
  • 1/4 cup (packed) fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar

Preparation:
In a food processor, chop the garlic. Add the red pepper, parsley and cilantro and process until the herbs are finely chopped. Add the cumin, salt, olive oil and vinegar. Pulse until the mixture has emulsified and the sauce is bright green. Serve immediately on whatever you just took off the grill.


Sausage Ball Recipe

Posted by Jenny Lewis Categories: Appetizers, Snacks, Recipes, Beef, Pork, Baking,

sausage balls

These Sausage Ball appetizers are great for entertaining. They come together quickly, freeze well, and can be baked up in a snap.

Ingredients:

  • 3 cups baking mix (I use Bisquick)
  • 2 cups shredded cheddar cheese
  • 1 pound ground sausage (any kind), uncooked

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