Chorizo Breakfast Sandwich

Breakfast is good for dinner!

The first time I made these they were not our favorites-the chorizo was overwhelming. But I played with the ratios and SUCCESS. These were so tasty. And because you make the patties in a sheet pan, you can easily cook for a crowd. We don’t have a crowd, so I placed pieces of parchment between the cooked sausage patties and froze them. Now we can easily have breakfast for dinner this weekend.

Servings:  6 sandwiches

Hardware:  Measuring spoons and cups, a large mixing bowl, foil, a rolling pin (or a smooth sided glass), 2 baking sheets, knife
Time: Prep-10 minutes, Cook-25 minutes

Ingredients:

•  1-pound ground pork 
•  2 chorizo links (5-6 ounces) I used Ole Mexican Foods
•  ½ cup bread crumbs
• 1 egg
•  ½ teaspoon salt
• 1 teaspoon + 1 teaspoon taco seasoning
•  2 teaspoons onion flakes
•  1 package King Hawaiian Mini-Sub Rolls
•  3 tablespoons soften butter
•  Scrambled eggs, 8 slices of cheese (we used pepper jack and cheddar), sliced tomato
•  Mayo, mustard and butter

1.  Line one of the baking sheets with foil. Pre-heat the oven to 375˚. Set aside.
2. Open the sausages and discard the casing. Use your hands to mix the sausage, pork, crumbs, egg, salt and 1 teaspoon taco seasoning. You may need to break up the chorizo so that it is evenly distributed throughout.
3. Roll the pork mixture out on the foil until it is two inches wider and two inches longer than the package of rolls. Sprinkle the top of the pork mixture with the onion flakes and the rest of the taco seasoning. Place it in the oven and bake for 20-25 minutes. 
4.  Smear the rolls with butter and place them in the oven for the last four minutes so they are toasted. 
5.  Slice the pork into six slices so the patties will fit onto the rolls. Top with slices of cheese, you can pop them in the oven for a few minutes to melt it if you want. Top with scrambled eggs, slices of tomatoes and your favorite condiment.

Cumin Crusted Chicken Braised in a Tomatillo Sauce

This is so easy to make and one of Jeff’s favorites. It is an easy way to make boring chicken flavorful. This dish is basically a twist on Braised Chicken. The use of cumin, cilantro and tomatillos gives it an authentic Mexican sabor (flavor.)

Tomatillos (toe-MAY-tee-yose) are one of our most ancient food plants, having been domesticated by the Aztecs. You are probably most familiar with them in Salsa Verde. They look like little tomatoes, but they aren’t. They are slightly tart and herbal in flavor. I have never attempted to make my own tomatillo sauce so I use Frontera Tomatillo. Frontera’s ingredients are all natural: tomatillos, water, onions, chiles, cilantro, garlic, salt, and cane juice.

Serve Cumin Crusted Chicken with a side of tomatoes and refried beans and rice.

Servings: 4

Time:  Prep: 10 minutes; Cook: 60-65 minutes

Hardware:  measuring cups, a cutting board and knives, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), tongs, 2 plates, a thermometer

Ingredients:

• 1 ½ pounds chicken thighs
• 2 tablespoons ground cumin (maybe more)
• 1 tablespoon dried cilantro
• salt
• 1 tsp olive oil
• 3 cloves of garlic
• 1 large onion (1 cup-6 oz)
• 1 bell pepper (1 cup-4 oz) (I used a yellow for color)
• 16 ounces tomatillo sauce

Cumin Crusted Chicken Braised in a Tomatillo Sauce

1. Pre-heat the oven to 375˚.
2. Slice the onion into rings. Crush the garlic, Remove the white ribs and seeds from the pepper and cut it into long thin strips. Set aside.
3. Sprinkle both sides of the chicken with cumin, cilantro and salt. Be generous. Set aside on one of the plates.
4. Heat the olive oil in the skillet on medium high. Add the onion, pepper and garlic cook for 6-7 minutes or until the onions are soft. Remove them to the other plate.
5. Add the chicken skin side down. Cook for 6 minutes or until the skin is crispy. Turn the chicken with tongs and cook for 5 more minutes.
6. Nestle the onions and peppers around the chicken.
7. Pour in enough sauce for the liquid to come half way up the thighs. Don’t cover up the crispy part of the skin as it will get soggy.
8. Place in the oven for 45 minutes or until the thermometer reads 160 degrees when inserted into the meatiest thigh.
9. Allow the chicken to rest for 5 minutes before serving. Taste the sauce and adjust the salt. To plate make a bed of sauce, onions and peppers and top with a chicken thigh.

Mongolian Beef

Mongolian Beef

Mongolian Beef has nothing to do with Mongolia. It was invented in Chinese-American restaurants. The ingredients differ with geographic region, but the common factors are crispy, caramelized beef and green onions served in a thick, slightly sweet sauce. It is not usually spicy, but I had to throw in a few pepper flakes to cut the sweet taste. I added broccoli to complete the dish.  Serve it over steamed rice or glass noodles.

Servings: 6-8

Time:  Prep: 10 minutes; Cook: 20 Minutes

Hardware:  Measuring spoons, a cutting board and knives, grater, a gallon Ziploc bag, 2 deep skillets, tongs, a plate, a whisk (I use a flat whisk), a large bowl, a strainer or a colander

Ingredients:

• 1pound top round cut for stir fry
• ½ cup LOW SODIUM soy sauce
• ½ cup dark brown sugar
• ½ cup COLD water
• 1 tablespoon + ¼ cup cornstarch (maybe more)
• 1 teaspoon fresh grated ginger
• ½ teaspoon pepper flakes
• 3 cloves garlic
• 2 green onions
• 8 ounces steam-in-the-bag broccoli
• S&P to taste
• Oil to fill one of the skillets half way

Green Onions

1.  Put the steam-in-the-bag broccoli in the large bowl with hot water and set aside. Grate the ginger and crush the garlic. Slice the onions into 1 inch pieces, using both the white and the green. Set aside.
2. Salt and pepper the steak. Place the steak and the ¼ cup cornstarch in the plastic bag. Shake to make sure all the steak is coated.  You may need to add more cornstarch.
3. Fill one of the skillets half way with oil and heat on high. When the oil is very hot, shake off as much cornstarch as possible. Drop the steak into the hot oil. Do not crowd the meat. You may need to cook it in batches. The oil should be hot enough that the meat crisps up immediately. You should cook each slice for no more than two minutes. Extra thick pieces may take another minute, but no more. Remove the meat to the plate as you finish. Beware, this method splatters. Set the finished meat aside.
4. Drain the broccoli. Dissolve the tablespoon of cornstarch in the cold water. Set aside.
5. In the second pan, add just enough oil to coat the bottom. Heat it over medium-high. Add the garlic, ginger, and pepper flakes. Stir for one or two minutes, until they become fragrant. Add the soy sauce and brown sugar and whisk until the sauce comes to a boil. Slowly stir in the cornstarch-y water. Continue to stir until the sauce thickens. Add in the beef, green onions and drained broccoli. Stir until everything is coated and warmed through.
6. Serve warm over white rice or glass noodles.