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!

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

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!

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!

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

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.

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