Mexican Chorizo and Corn Chowder

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Mexican Chorizo and Corn ChowderA few weeks ago a huge box of goodies arrived on my door sent by the good folks at V&V Supremo. They specialize in Mexican products – chorizo, cheeses, cremas ans sour creams. I have a hard time finding good, authentic Mexican ingredients here in my rural area, so it was a real treat to have so many yummy ingredients at the ready!

I’ve long wanted to make a spin on my Southwestern Potato & Corn Chowder using chorizo for a Mexican twist. So, that’s pretty much what I did. The flavor from the chorizo just melts down into every bite of the soup. Chunks of tender potato and crunchy corn make for a filling soup that fills you up, but doesn’t weigh you down. I used some quesco fresco to crumble on top, and a little fresh cilantro. It was amazing!

I’ll definitely be stocking up on more of their chorizo next time I’m doing a stock-up trip in the big city. It’s great to have around for so many applications, and has so much more flavor than traditional sausage…that isn’t spicy either – just intensely flavored. If you’ve never used chorizo in your kitchen before, this soup is a great place to start! Make this one soon, guys – it’s a winner!

Mexican Chorizo & Corn Chowder

1 Tbsp olive oil
12 oz. pork or beef chorizo, casing removed
1 large onion, chopped
1 red bell pepper, diced
1 poblano pepper, diced
3 cloves garlic, minced
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups starchy potatoes (Russet or Yukon Gold), peeled and cut into 1/2-inch cubes
1 lb frozen corn kernels
1/2 cup Mexican crema or sour cream
1 cup Queso Fresco, crumbled
1/2 cup fresh chopped cilantro, for serving

Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down – about 5 minutes. Remove with slotted spoon and set aside.

Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Add the corn, the sour cream, and the cooked chorizo – cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.

Disclaimer: I was provided with products courtesy of V&V Supremo. As always, all thoughts and opinions are my own.

Southwestern Egg Rolls

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Southwestern Egg Rolls

With Super Bowl upon us tomorrow, I thought it was only prudent to share a great appetizer recipe with you before the big game! I’ve wanted to make these guys for a couple years now, but just never managed to get around to it. Traditional homemade egg rolls are one of our very favorite things ever, and we love Mexican food – so it was totally no surprise when we all loved them!

Corn, red pepper, black beans, red onion, spinach, garlic, and cilantro are given a quick saute to soften. Then they’re mixed with a blend of Cheddar and Monterey Jack cheese, rolled into an egg roll wrapper, and quickly fried. I suspect that they would also be great baked, if you’re looking for a healthier route. But it’s Super Bowl, and I’m not.

I served with an avocado ranch dipping sauce, which couldn’t have been any easier. I just mashed up an avocado well and mixed it with ranch dressing. I think salsa would also be another great option for dipping, which is again- much healthier! I hope everyone enjoys the big game tomorrow – we’ll be rooting for the Patriots (anyone BUT the Seahawks!). Stay safe and warm, everyone!

Southwestern Egg Rolls

1 Tbsp olive oil
1/2 large red onion, peeled and finely diced
1/2 red bell pepper, finely diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1/4 cup frozen chopped spinach, thawed and drained
1 cup cooked chicken, shredded or diced
3 Tbsp fresh cilantro, chopped
1 tsp salt
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
egg roll wrappers
vegetable oil

For dipping sauce:
1 avocado, meat removed and mashed well
3/4 cup Buttermilk Ranch dressing

In a large skillet, heat olive oil over medium-high heat. Add red onion and bell pepper, and cook for about 3 minutes – until tender. Add the garlic, cumin, and chili powder and cook for another minute. Add in the black beans, corn, frozen spinach, and chicken. Stir to combine everthing together well. Remove from heat and add cilantro. Season to taste with salt. Allow to cool for 30 minutes, then add to a large bowl and toss with the cheese.

Using about 1/4 cup filling at a time, roll the filling in the wrappers according to the directions on the package. You should get about 18 rolls.

Line a large pot with layers of paper towels (this is for draining and cooling the egg rolls once cooked) and set aside.

In a large saucepan or dutch oven, heat enough oil to fry the egg rolls (about 2 inches from bottom of pan) to 350 degrees. Fry the egg rolls in small batches until golden brown. Remove from oil and place in the prepared pot vertically, so they rest against the side of the pan. Repeat with remaining egg rolls.

While egg rolls are frying, prepare the dipping sauce by mixing the mashed avocado and ranch dressing.

Serve egg rolls alongside dipping sauce, sprinkle with some additional fresh cilantro for garnish.

Chipotle Chicken Skewers

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Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Chipotle Chicken Skewers with Creamy Dipping Sauce

2 1/2 pounds boneless, skinless chicken breasts or thighs
1/4 cup packed light brown sugar
4 cloves garlic, minced
2 Tbsp fresh cilantro, minced
1 chipotle chile in adobo sauce, minced
1 Tbsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/2 tsp black pepper
12 bamboo or metal skewers

Creamy Dipping Sauce:
3/4 cup sour cream (reduced fat is fine)
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh lime juice (2-3 limes)
2 Tbsp cilantro leaves, minced
1 Tbsp fresh parsley, minced
2 green onions, finely chopped
1/4 tsp garlic powder
1 tsp salt
1/4 tsp black pepper

Slice the chicken breasts into long, thin strips, about 1/2-inch thick. In a small bowl, stir together the brown sugar, garlic, cilantro, chipotle chile, adobo sauce, salt, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken and refrigerate for at least 30 minutes and up to 24 hours.

For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Cover the bamboo skewers with water and soak for 15 minutes. Skip this step if using metal skewers.

Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe

Chicken, Spinach & Artichoke Pasta Bake

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Chicken, Spinach, and Artichoke Pasta Bake

Even when the weather is warm, sometimes I still find myself craving a big bowl of comforting baked pasta. But, it’s nice to switch it up from the standard red sauce and ricotta cheese variety. When I came across a recipe a couple of months ago in a recent issue of Taste of Home, I thought I’d give it a try.

I did end up changing it a bit, mainly by adding chicken as well as a dose of homemade Alfredo sauce to the pasta bake. I loved all the flavors together, almost reminiscent of a spinach-artichoke dip. It was pretty easy to bring together too, as it doesn’t require all the layering that something like a traditional lasagna would.

I had leftover roasted chicken from the night before, so I just used that – but a store-bought rotisserie chicken would be ideal for this application. Or you could certainly use boneless skinless chicken breasts that you roasted or sauteed as well. Whatever works best for you!

I kept it simple and just served it with a salad topped with a light lemon vinaigrette. Everyone really enjoyed it, and with most baked pastas the leftovers were even better the next day for lunch.

Chicken, Spinach and Artichoke Pasta Bake

16 oz rigatoni pasta
1 batch Alfredo sauce (or 1 jar of your favorite store-bought brand)
3 cups cooked chicken, roughly chopped or shredded
1 (10 oz) package frozen chopped spinach
1 (14 oz) can water-packed quartered artichoke hearts, drained
8 oz whole-milk mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
kosher salt
1/2 tsp black pepper

Preheat oven to 400 degrees. Spray a 2-quart baking dish with non-stick spray and set aside.

Boil a large pot of water and season with 1 Tbsp salt. Add pasta and cook for 7 minutes. Drain and return back to large pot.

Add the sauce, chicken, spinach, artichokes, 1 tsp salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary.

Pour half of the pasta into the bottom of the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with remaining cheese.

Cover with foil and bake for 30 minutes. Remove from oven and turn on broiler. Remove foil and place pasta under broiler for about 3 minutes or so, until the cheese is browned and bubbly.

Let rest for 5 minutes before serving.

Source: adapted from Taste of Home Magazine, February/March 2014