Mexican Style Souffle-with Chorizo and Peppers~ Ole`!

We Spiced up our Sunday Morning 

with this little dish~ 

You have to love a Souffle` with how warm and comforting they are and packed full of flavor; yet super-quick and easy to make! 

This one combines mildly spicy Chorizo and some standard Mexicali veggies. It only

takes about 5-10 minutes to whip together and then pop it in the oven. 

Ingredients: 

8 eggs

1 tube/8 oz package of Chorizo sausage 

1/2 cup heavy cream (or half/half or milk)

1 white onion-chopped

1 tomato-chopped (or 1/2 can diced-strained completely)

1 cup Cheddar cheese-shredded

4 yellow/red peppers-seeded and chopped

1 fresh clove of garlic (or garlic powder 1 tsp) 

1/2 cup of fresh cilantro (or 2 Tsp dried Cilantro) 

1/4 tsp sea salt

1/4 tsp black pepper

sour cream-to serve

salsa-to serve

Directions: 

Preheat oven to 350degrees F.  Add all chopped vegetables and Cilantro into round, oven-proof casserole and top with cheese.  Open package of Chorizo and squeeze out onto mixture. Slice if necessary into smaller bits. 

Vigorously, whisk together eggs and cream, using whisk or electric mixer; for 5 or more minutes. (Try to whisk as fast as possible and whip eggs in an upward loop to get air bubbles in-this helps the Souffle to rise when cooking).  Pour egg mix over top of other ingredients, salt and pepper over top, and immediately cover and place in center of oven. 

Bake 350degrees F for 35-40 minutes, until center if firm and passes test with toothpick or fork inserted without any runny-ness.  Expect a small amount of liquid on the top, this is perfect and will soak back into the eggs when served. 

If desired, top with sour cream and salsa. Serve, immediately. 

*******Yum! Serve with coffee or tea and Enjoy your weekend morning!***

Not Your Typical Marsala! Red Pepper, Marsala, and Yum!

Not your typical Marsala Sauce! 

This one, I threw together before running out for the day with the kids. I had some ground beef in the fridge and what to do?? Make a sauce! 

 I love sauces, as they can sit on the stove for hours and only get the better for it.  I started this, left it sitting on the stove and finished the cooking when I returned home...

it was fabulous! 

Of course, there was none left for me when I returned home from my yoga class...but I did get plenty of samples during cooking.  At least the family was fed and happy :) 

This one is infused with flavor from Red and yellow Peppers, Garlic, Onion and more...simmered for three hours and amazing! Try it over your favorite Pasta..

I used ribbon Farfalle. 

You will savor the depth of flavor and appreciate the heavy, warmth in your belly.

It will make you feel like you are sitting in a Tuscan cafe! 

Ingredients: 

6 Tbsp olive oil 

1lb ground beef

1 white onion-peeled, chopped

2 carrots-unpeeled, chopped

4 cloves garlic, peeled-chopped

4 red peppers, or combination red/yellow, chopped

2 cups Marsala wine

1lb mushrooms-white cap/button/other of choice

1/2 tsp sea salt

1/2 tsp cracked black pepper

2  tomatoes-chopped+1/2 cup water, or 1 can diced tomatoes-unstrained 

3 Tbsp all purpose flour
1/2 cup heavy cream or half and half or milk 

Parmesan cheese-block or shaved, for serving 

More Cracked Pepper for serving

Directions:

Saute chopped onion, carrots, peppers, in oil until soft. Add ground beef, crumble, cook until browned through.  Turn down to medium until most of the liquid is absorbed.  Turn back to med/high and add mushrooms and seer them until the outsides are brown.

(Tip: always seer mushrooms on med/high to lock flavor in...cooking on low, makes them steam, leaving them tough and flavorless)

Pour 1/2 cup of the Marsala wine into the pan to deglaze. Add sea salt and pepper to the mixture, and stir.  Turn down to low, add tomatoes and stir. Pour in remainder of Marsala. 

Shake flour over top of sauce and stir in with a fork or whisk until smooth. Cover with lid and allow to simmer for 2-3 hours. Stirring occasionally.  Sauce should be thick with some visible liquid. 

Cook pasta according to package directions, strain and place in bowl for serving. 

When pasta is ready, stir cream into the sauce and continue to heat for 1-2 minutes, while stirring. Pour over sauce, and shave Parmesan and additional Cracked Pepper over dish. 

Serve xoxo

*****

Chicken, Rice, and Herbs for the Slow Cooker!

This picture is BEFORE full cooking, and before adding rice, as I wanted to show the beautiful brown chicken before it is fully covered with rice and stock!  

What a glorious, warm meal, with depth of flavor this makes for your family.  

Mine loved it, I hope yours will, too! 

Chicken, Rice, & Herbs
Ingredients:
1 whole chicken cut up-skin on
3 carrots chopped
2 celery stalks chopped
3 cups Jasmine rice (or other slow cook) 
6 cups chicken stock
1/2 cup dry white wine
1 Tbsp fresh or dried Thyme
Olive oil for frying
Sea Salt and Pepper to taste

Directions:
Rinse and pat dry chicken. Heat oil to med/high and place skin side down in frying pan. Flip as necessary to keep from burning, saute until skin is golden brown.  Place chicken in slow cooker and add vegetables, stock, and enough water to cover the chicken fully.  Add Rice and herbs, salt and pepper.  Cover and set cooker to HIGH setting.  Cook 2-3 hours until chicken has reached 170degrees at the thickest part, and rice is fully tender. Okay to leave in cooker, longer. 
Serve warm, refrigerate and reheat leftovers. 

Recipe of the Week...Chocolate Chip Scones oxox

Chocolate Chip Scones 

Makes 8 scones

2 Cups Flour-all purpose
3 Tbsp Sugar-white
3 tsp Baking Powder
1/4 tsp Salt
5oz. (1/2 pkg.)  of semi-sweet morsels
1 Egg
1 tsp vanilla extract
6 Tbsp chilled butter, cut in 1/2 squares

Topping:
Confectioners Sugar
1/4 cup Heavy Cream (or half & half)

Preheat oven to 425 degrees, line baking pan with parchment or wax paper.

In food processor, combine flour, sugar, baking powder, salt, butter.  Pulse until mixture resembles coarse bread crumbs.
In small bowl, beat egg and heavy cream together, add vanilla.
Pour dry and wet mixtures together, into a large mixing bowl.
Add chocolate chips.
Mix with wooden spoon until ingredients combined.
 ( If mixture is too dry, you may add a bit more cream.

Dough should not be too sticky, however, but fairly dry and crumbly. )
Pour onto a floured working surface, and round the dough into a 6"-8" circle. (about 2-3" high)
Cut into 8 even wedges, and place on lined baking sheet

Mix together confectioners sugar and cream. Brush tops and sides of scones with Cream.

Bake 425 degrees, 12-14 minutes, until lightly browned on edges.
Remove from oven and cool completely.
Scones are best served the same day, but can be refrigerated.