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Tag: fresh chorizo

Cornbread & Chorizo Stuffing

Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.

You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!

  • 1 loaf cornbread, homemade or store-bought
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.

  • 1 pound fresh chorizo, casings off
  • 2 tablespoons butter
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 leeks, sliced
  • 1 cup dried cranberries
  • Zest of two oranges
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried thyme
  • 1 egg, beaten
  • 1 to 2 cups chicken broth

Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.

Brussels Sprouts with Chorizo

I have to eat brussels sprouts on Thanksgiving- it is a must. I like them best roasted till they are nutty and yummy. This particular one of course has Latin flavors- chorizo to be specific. I like the Mexican style chorizo, which is the fresh and uncooked variety. I love the yummy garlic and paprika flavor of this sausage. It enhances any dish to a new level. I have been making brussels sprouts with walnuts and a cream sauce. This one is a bit different- it includes pecans and the delicious sausage. It is a very simple dish to put together and all the prep work, including cutting the brussels sprouts, shallots and pecans. You can do it the day before and put the dish together in the morning. It can be reheated right before you sit down to eat. Enjoy!!

  • 1½ pounds Brussels sprouts, cut in half
  • 4 garlic cloves, unpeeled
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Spread on a lined baking sheet. Drizzle the olive and sprinkle the salt and pepper. Mix well and bake for about 20 to 25 minutes. Squeeze the garlic out and keep aside.

  • 4 ounces fresh chorizo, casing removed and crumbled
  • 1 tablespoon olive oil
  • 2 medium shallots, sliced
  • ½ cup toasted pecans, chopped
  • 2 teaspoon red wine vinegar
  • Salt
  • Pepper
  • 2 tablespoons parsley, chopped

Add the chorizo and olive oil into a large frying pan. Saute for 2 minutes and add sliced shallots. Saute until soft, about 4 to 5 minutes on medium heat. Add the roasted garlic and sprouts. Add the pecans and vinegar. Add salt and pepper and garnish with parsley.

Chicken with Chorizo on Raisin and Pine Nut Couscous

I have to say, this is one of my favorite, recent recipes I have come up with. I am not sure what inspired me- but I am sure I was either reading or watching something or someone cook a dish with chorizo or chicken. As I have mentioned many times before, I love Latin flavors including ancho chili powder. My other favorite ingredient is chorizo. If I could, I would eat chorizo everyday- but the reality is that it is high in fat and calories… so, it is perfect to use as a flavor enhancer and not as the main protein.  I also used chicken thighs but one can use chicken breast and make the dish healthier.

The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.

I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.

  • 2 tablespoons extra light olive oil
  • 1 pound chicken thighs, skinless, bone in
  • ¼ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
  • 1 cup yellow onion, chopped
  • 3 garlic cloves, minced
  • Juice of 2 Clementines
  • 2 cups chicken broth
  • 2 teaspoons ancho chili powder
  • Salt
  • ½ cup cilantro, chopped

Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.

Couscous with Raisins and Pine Nuts

  • 1 tablespoon extra virgin olive oil
  • ½ cup golden raisins
  • ½ cup pine nuts
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 cup whole wheat couscous

Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.

Grilled Shrimp and Chorizo with Garlic Cilantro Sauce

Grilled Garlic Cilantro Shrimp This meal is kind of like a surf and turf- well, I guess not really since there is no steak… but there is delicious sausage! This dinner/lunch is an ideal summer meal since it does not require too much prepping or cooking time. Everything cooks on the grill while I sit on my deck enjoying a glass of wine.

My favorite kind of sausage is the chorizo which has tons of flavor and a bit of a kick. It is a pork sausage with paprika and garlic and it is absolutely delicious. If health was not a consideration, I would eat chorizo everyday!

I bought some fresh chorizo and a pound of shrimp. I decided to make a simple cilantro garlic sauce to marinate and baste the shrimp and the chorizo with. That is all there is to this meal.

I made some garlic bread and a salad and I was done! We enjoyed everything on the deck and were not able to finish everything- perfect leftovers for another meal tomorrow!!!
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