Broccoli Potato And Chorizo Scramble Food

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
• Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

CHORIZO SCALLOPED POTATO CASSEROLE

Steps:

• In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels. , In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers. , In a small saucepan, combine the broth, cream cheese, cream and salt. Cook and stir until mixture comes to a boil. Reduce heat; simmer until liquid is reduced to about 1-1/2 cups. Remove from the heat; stir in 1 cup Mexican cheese blend until melted. Pour over chorizo., Cover and bake at 350° for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted.,

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

MICROWAVE POTATO-AND-CHORIZO SCRAMBLE

Steps:

• Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
• Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
• Garnish with chopped parsley, and serve warm or at room temperature.

SMASHED POTATOES AND BROCCOLI

Steps:

• Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
• Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.

CHORIZO, POTATOES AND EGGS

Steps:

• Cook your chopped potatoes in a 12" frying pan.
• Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
• Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
• Mix the chorizo completely into your cooked potatoes.
• Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
• Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
• If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

PENNE WITH CHORIZO & BROCCOLI

Steps:

• Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
• Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
• Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

SMASHED POTATO-BROCCOLI CASSEROLE

Steps:

• Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender.
• Drain potatoes, reserving 3/4 cup of cooking liquid.
• Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky.
• Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream.
• Spoon mixture into sprayed casserole dish.
• Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.