Orecchiette with Italian Sausage & Cherry Tomatoes

A quick weeknight pasta with crumbled sausage and fresh tomatoes

One of my favorite simple meals to make in the summer is pasta tossed with fresh cherry or grape tomatoes. It's so easy, but when the pasta is cooked perfectly al dente and the tomatoes are sweet and juicy, it tastes just like you're sitting down for dinner in Italy. I've been subjecting my husband to a lot of vegetarian meals lately, so I added in some crumbled Italian sausage to this recipe to give him some meat. Combined with lightly-cooked tomatoes and garlic, this forms the entire "sauce" for the pasta. One important tip is that for a pasta with so few ingredients, make sure that you are really salting your boiling water before cooking pasta. If in doubt, taste a spoonful of water before adding the orecchiette - it should taste salty. Most people don't add enough salt and then the pasta doesn't have any flavor to it.


Related Recipes:
- Sausage & Cherry Tomato Bake
- Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs
- Spaghetti with Chunky Cherry Tomato Sauce


Orecchiette with Italian Sausage & Cherry Tomatoes:
Ingredients
- 1 lb. orecchiette or similar shaped pasta
- 3/4 lb. fresh Italian sausage, casings removed
- 2 pints cherry or grape tomatoes
- 1/4 c. grated parmesan
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- handful of fresh basil, sliced into ribbons
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat and add the sausage. Let the sausage brown and cook through, breaking up the sausage with the back of a spoon as it cooks.
• Once the water is boiling, add a few large pinches of salt and the pasta. Cook according to package directions for al dente.
• Remove the sausage from the pan with a slotted spoon, leaving the fat in the pan. Add the tomatoes, chile flakes, and a pinch of salt and pepper.
• Lower the heat to medium-low and add the garlic. Cook for 7-10 minutes, stirring occasionally and lightly pressing on the tomatoes with a wooden spoon to break them up a bit. The tomatoes should be soft but should still hold most of their shape.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Add the sausage back to the pot with the tomatoes, along with the pasta, pasta water, and parmesan.
• Stir everything together until well mixed and check for seasoning. Just before serving, sprinkle with basil.

Serves four-six

Grilled Beer Brats with Peppers & Onions

Juicy grilled sausages topped with a sweet pepper and onion relish

I've been traveling almost non-stop for the last two weeks and I was so happy to finally get to spend a chill day at home over the weekend. I was eager to get back into my usual routine and enjoy the time with my husband and kitties. We slept in, took a long walk around our neighborhood, and spent some time in our backyard enjoying the nice weather and the grill. We made these beer-braised brats for lunch on Saturday and they were so easy and delicious. The sausages go through a two-part cooking process by first simmering in beer and then finishing on the grill. The beer braise keeps the bratwurst super moist and the grill crisps them up. I served them with mustard and sautéed peppers and onions, but you can finish them with whatever toppings you like best.


More Sausage Recipes:
- Roasted Bratwurst with Red Cabbage
- French Lentils & Sausages
- Roasted Sausages & Polenta


Grilled Beer Brats with Peppers & Onions:
Ingredients
- 6 uncooked bratwurst sausages
- 2 hot dog buns
- 2-4 light lager-style beers
- 3 yellow or white onions, 2 of them thinly sliced into half moons
- 2 bell peppers, preferably mixed colors, thinly sliced into half moons
- 1 tbsp. olive oil
- 1 tbsp. caraway seeds (optional)
- dijon mustard
- kosher salt

Recipe

• Heat the olive oil in a skillet over medium low heat and add in the peppers, sliced onions, and a pinch of salt. Cook, stirring occasionally, for at least 30 minutes, or until very soft.
• Lay the bratwursts in a deep lidded pot and add in enough beer to cover. Quarter the remaining onion and nestle the onion wedges in the beer. Add in the caraway seeds.
• Bring the mixture to a boil, cover with a lid, and lower to a simmer.
• Cook for 10-15 minutes, or until the sausage casings are opaque and the sausage is no longer pink. Turn off the heat, uncover, and let the sausages sit for at least 15 minutes.
• Heat a grill to high.
• Remove the sausages from the beer and pat dry.
• Grill over high heat for 2 minutes, then flip and cook for another 2 minutes, or until browned.
• Grill the buns for 1-2 minutes per side.
• Let the sausages rest for a few minutes, then place in the buns and top with mustard and some of the peppers and onions.

Serves four-six

Chorizo, Egg, & Potato Breakfast Burritos

Scrambled eggs, sausage, home fries, and avocado all wrapped in a flour tortilla

When you live on the west coast but your football team is in the midwest, Sunday games generally start on TV at 10 am. It's become the norm to roll out of bed, open a beer (or a mimosa for me) and post up on the couch for three hours before the day even starts. I like to make something hearty for brunch to try and stifle the effects of the early morning cocktails. These burritos do the trick and are loaded with all my favorite breakfast ingredients: spicy chorizo sausage, fluffy scrambled eggs, home fry potatoes with onion and bell pepper, avocado, and pepperjack cheese. They're handheld, which makes them easy to eat in front of the TV or to even bring on the go. Leftover filling can be microwaved and wrapped into tortillas for more breakfast burritos during the week.


Related Recipes:
- Chorizo & Potato Hash with Poached Eggs
- Breakfast Tacos
- Chorizo Huevos Rancheros


Chorizo, Egg, & Potato Breakfast Burritos:

• Cut 1 large russet potato in half, place in a pot, and cover with cold water. Boil the potato on high heat for 15 minutes, or until almost tender. Drain off the water, cool slightly, and dice.
• Meanwhile, add 1/2 lb. chorizo sausage (remove casings) to a skillet over medium high heat.
• Break up the sausage with a wooden spoon and cook until the fat has rendered and the sausage is cooked through.
• Remove the sausage with a slotted spoon, leaving the fat in the pan. You may need to add a little oil if you don't have at least 1 tbsp. of fat.
• Add in 1/2 diced onion, 1 diced green bell pepper, the diced potato, and a pinch of salt and pepper.
• Cook for 5-8 minutes, or until the vegetables are cooked and browned in some areas. Stir the chorizo back in and check for seasoning. Keep warm over very low heat.
• Whisk together 6 eggs and a big pinch of salt and pepper until pale yellow in color.
• Melt 1 tbsp. butter in a small skillet and cook the eggs, stirring occasionally, until scrambled and cooked.
• To assemble burritos, divide the eggs, chorizo mixture, 1/4 lb. grated pepperjack cheese, and 1 sliced avocado among 6 burrito-size flour tortillas.
• Roll up into 6 burritos and serve.

Serves six

Sausage & Cherry Tomato Bake

A simple one-pot meal that's great for leftovers

Our friend has been raving about Jamie Oliver's sausage and tomato bake for years, and after finally trying it out, I can see why. The cherry tomatoes, Italian sausages, and herbs all roast together in the oven in a single dish. The tomatoes' flavor concentrates and becomes infused with the flavor of the meat, the sausage casings crisp up and brown, and a richly flavored sauce forms at the bottom of the pan. It's a great way to use late summer tomatoes, even soft and bruised ones, which you can often get a discount on at the farmers' market. You can spoon the roast onto plates and serve with crusty bread or over pasta or polenta. I purposely made a double batch so that we could enjoy it as is the first night and then chop up the leftovers to stir into spaghetti the next night.


Related Recipes:
- Polenta & Roasted Sausages
- One Pot Tomato Farro with Sausage
- French Lentils & Sausages


Roasted Sausage & Cherry Tomato Bake:

• Preheat the oven to 375F.
• In a large baking dish, add 1 1/2 lb. large cherry tomatoes, 4-5 Italian sausages, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves, 3 whole garlic cloves, 2 tbsp. olive oil, and 1 tbsp. balsamic vinegar.
• Season with a large pinch of salt and pepper and toss everything.
• Make sure the sausages are sitting on top of the tomatoes, then put in the oven.
• Bake for 30 minutes, then stir the tomatoes and flip the sausages.
• Cook for another 15 minutes.
• Let cool slightly, then serve.

Serves four

Roasted Bratwurst with Cabbage

Juicy sausages and tangy sauteed cabbage are a perfect match

Besides myself, my husband is the main beneficiary of all the cooking I do. I usually do all the menu planning for the week, but lately I've been trying to consider his tastes and have been asking for his input more and more. Without fail, he will always suggest pizza, burgers, or some other form of red meat, but lately he's also been asking for cabbage. Why cabbage? Apparently he had some amazing cooked cabbage side dish several years ago that has popped back into his brain and just had to be recreated by me (although, unfortunately, he couldn't remember any more specifics about the dish besides "delicious cooked cabbage"). Usually I'd be excited by a new suggestion, but I generally don't get hungry for Eastern European peasant food and wasn't looking forward to making cabbage over other delicious things like deconstructed spaghetti carbonara and sweet potato fries. But, I finally stumbled over this recipe in the Canal House Cooks Everyday and it was actually a great meal! The tangy, slightly sweet and vinegary cabbage is cooked a little al-dente and is paired with juicy roasted brats and spicy mustard for slathering. It's a twenty minute meal that's a no-brainer for busy weeknights and is a nice change from the usual fare I cook.


More Quick & Easy Sausage Recipes:
- French Lentils & Sausages
- Roasted Sausages with Parmesan Polenta
- Lamb Sausage & Mixed Green Salad

Roasted Bratwurst & Caraway Cabbage:
For Sausages

• Preheat the oven to 400F.
• Rub 4 bratwurst sausages with a little bit of oil, prick the skins gently with the prongs of a fork, and place on a baking sheet.
• Cook the sausages in the oven for 20-25 minutes, turning them halfway through.
• Let sausages cool slightly and serve with cabbage and some mustard, if desired.

For Cabbage

• Remove the core for half a head of purple cabbage and slice it across into ribbons.
• Lightly crush 1-2 tsp. caraway seeds with a mortar and pestle.
• Meanwhile, heat 2 tbsp. olive oil in a skillet over medium heat.
• Add in the caraway seeds, the cabbage, and a large pinch of salt and pepper.
• Cook for 5-7 minutes, or until softened, then add in 5 tbsp. red wine vinegar, a pinch of sugar, and a splash of water.
• Cook for another 15 minutes, or until the liquid is evaporated and the cabbage is tender.
• Adjust seasonings and serve hot or warm.

Serves three-four

Baked Penne with Sausage & Broccoli Rabe

Our friends just had their first baby and we couldn't be more excited for them. This is the first couple in our L.A. circle to get pregnant and it's been amazing to watch their journey and take notes on the whole experience. Both of their families live out of state, so I decided to whip up a few meals for them to enjoy while mom, dad, and daughter recover from the birth. This pasta is a recent Smitten Kitchen recipe and was perfect since it can feed an army or be frozen and/or reheated without compromising the dish. It's full of gooey cheese and bechamel, pepper broccoli rabe, and crispy nuggets of sausage and is the perfect comfort meal. Note: I made a huge amount so we'd have enough to make two large pans of (one for them, one for us). The recipe can easily be halved for a more standard portion.


Baked Penne with Sausage & Broccoli Rabe:

• Bring a large pot of water to a boil, season with salt, and cook 2 lb. of penne pasta 1-2 minutes short of package directions. Five minutes before pasta is done, add in 2 heads of roughly chopped broccoli rabe.*
• Meanwhile, add 2 lbs. of Italian pork sausage to a skillet, breaking up with the back of the spoon until crumbled.
• Cook sausage until brown, then remove with a slotted spoon.
• You should have 2 tbsp. of pork fat left in the pan.** Add in 6 tbsp. of butter and melt, then whisk in 1/2 c. flour until smooth.
• Slowly whisk in 5 c. milk until smooth and slightly thickened, then add in 4 cloves of minced garlic and a large pinch of salt and pepper.
• Let sauce simmer for 8 minutes, or until thickened.
• Drain pasta and broccoli rabe and toss with the sausage, the bechamel, 1 lb. diced mozzarella cheese, and 1/2 c. grated Parmesan cheese until everything is combined.
• Divide pasta into two large baking dishes and sprinkle the top with a little extra grated Parmesan.
• Bake pasta in a 400F oven for 35 minutes, or until browned and bubbling.
• Let cool for a few minutes, then spoon onto plates. Serve with red chili flakes.

Serves eight

*If you don't have a pot big enough to fit everything, you can use two separate pots or drain the pasta and then do the vegetables. If you can't find broccoli rabe you can substitute broccolini.

**If not, add more butter until you have 2 tbsp.

Chorizo, Potato, & Pepper Hash

A hearty breakfast hash made of spicy chorizo, potatoes, and peppers and topped with a poached egg

We had a gloriously lazy Sunday filled with watching football and lounging in our PJs until late afternoon. We were out late the night before for a friend's birthday celebration and I knew that I wasn't going to be in the mood for leaving the house or making an elaborate breakfast at home. This hash was perfect: low maintenance and excellent for curing a hangover. If you plan ahead, all the vegetables can be prepped and chopped the night before for an even easier morning. This recipe can also easily double to serve a larger crowd without any extra work.


Related Recipes:
- Lobster Hash
- Chorizo Huevos Rancheros
- Bacon & Brussels Sprout Hash


Chorizo, Potato, & Pepper Hash:

• Place 1 lb. of Yukon gold potatoes in a pot of cold water, bring to a boil, and cook for 15 minutes, or until nearly cooked through.*
• Drain potatoes, cool slightly, and dice.
• Meanwhile, heat 1 tbsp. canola oil in a skillet and add in 2/3 lb. of chorizo sausage, casings removed.
• Break up the sausage with a wooden spoon and cook until fat has rendered and sausage is brown.
• Remove the sausage to a plate, leaving the fat in the pan.
• Add in 1 diced red onion, 1 diced bell pepper, 1 hatch chile,** and the potatoes. Season with salt.
• Cook for 8-10 minutes, or until vegetables are softened and starting to brown.
• Add in 1 minced clove of garlic and cook for another minute, then add the sausage back in and stir to combine.
• Stir in a handful of fresh cilantro, then divide onto plates.
• Top the hash with a poached egg and serve with salsa or hot sauce as desired.

Serves two-four

*You should still feel a little resistance when inserting a knife into the potatoes.

**Or any other medium-spicy chile.

One-Pot Tomato Farro with Sausages

This recipe from Smitten Kitchen could be the ultimate easy weeknight meal. Throw a bunch of ingredients in a pot and watch them turn into a beautifully balanced meal of healthy grains coated in a fresh and light tomato sauce. I added some browned Italian sausage here for more flavor and bulk, but I've also made a vegetarian version and added more tomatoes and it was equally delicious. Leftovers reheat very nicely, making this a must have lunch for my new routine. 


One-Pot Tomato Farro with Sausages:

• Combine 1 c. farro* and 1 3/4 c. cold water in a pot.
• Add in 1 pt. halved grape tomatoes, 1/2 thinly sliced onion, 1 tbsp. olive oil, a pinch of red chili flakes, and a large pinch of salt and pepper.
• Bring the whole pot to a boil, then lower to a simmer and cook for 30 minutes, or until farro is al dente and most of the liquid has been absorbed.**
• Meanwhile, add 1/2 lb. crumbled Italian sausage to a hot pan and break up with the back of a wooden spoon.
• Cook sausage until browned and cooked through.
• Stir the sausage into the cooked farro, along with 1/4 c. grated Parmesan cheese, 2 tbsp. fresh torn basil, and 1 tbsp. extra virgin olive oil.
• Divide onto plates and enjoy.

Serves two-four

*It's important to use semi-pearled farro that cooks in about 30 minutes.

**If you find that you still have a lot of liquid, just drain some off.

Chicken & Chorizo Tortilla Casserole

Weeknights have been especially busy lately thanks to wedding preparations kicking into overdrive. Since I haven't had much time to cook, and am often wolfing down food as quick as possible before heading out the door or arriving home late and starving, I figured I'd make something over the weekend that would last for leftovers most of the week. This dish is the perfect make-ahead meal because it tastes even better reheated once the flavors have time to blend and develop. No side dishes are required, since it contains everything you would need for a balanced meal (meat, tons of veggies, cheese). It's a great, hearty dinner that will feed a crowd.



Chicken & Chorizo Tortilla Casserole:

• Brush 2 boneless skinless chicken breasts with olive oil and season with salt and pepper.
• Place chicken on a baking sheet and cook for 30-35 minutes in a 375F oven, or until just cooked through.
• Let chicken cool, then shred meat and set aside.*
• Meanwhile, peel and dice one large yellow onion,** dice two bell peppers, and finely seed and dice two jalapenos.
• Heat 1 tbsp. olive oil in a pot and add in 3/4 lb. fresh chorizo sausage.***
• Break chorizo up with the back of a wooden spoon and cook until crisp and most of the fat has rendered, about 5 minutes.
• Remove the sausage but leave the fat in the pan.
• Add in the vegetables and cook for another 5-7 minutes, or until tender.
• Add in 1 head of washed and chopped swiss chard and 3 cloves of minced garlic. 
• Season with salt and pepper. Cook for another 3-4 minutes, or until greens have wilted.
• Add in 1/2 c. chicken broth, the chorizo, and the shredded chicken.
• Stir in 1 tsp. each of ground cumin and ground paprika and a pinch of cayenne pepper.****
• Let mixture simmer for 5-10 minutes, or until some of the liquid has been absorbed. Adjust seasoning as necessary.
• Place a layer of corn tortillas in the bottom of a deep baking dish, then spoon in half of the chicken and chorizo mixture.
• Sprinkle a layer of grated pepper jack cheese over the top, then repeat with more tortillas and the rest of the filling.
• Top with another layer of cheese and bake in a 375F oven for 35 minutes, or until cheese is melted and dish is bubbling.
• Let cool for a few minutes and sprinkle with a handful of minced cilantro.
• Serve with sour cream, guacamole, etc.

Serves six - ten

*Can be done a day in advance and kept in the fridge. Or use store bought rotisserie chicken or any leftover chicken you might have. You need about 1 1/2 c. of cooked, shredded chicken.

**Or two small onions.

***Remove the casings.

****Add cayenne as desired, the dish will already be a little spicy.

Mozzarella & Italian Sausage Queso Dip

A meaty Italian spin on traditional queso cheese dip

Being a football fan for an out of state team is tough and usually requires a trip to a sports bar in order to watch them play because local cable won't show the games on television. This past Thursday, however, the Vikings played the only NFL game of the night and we were finally able to watch them from the comfort of our living room. We had some friends over, so I set out some store-bought snacks and whipped up this mozzarella and Italian sausage queso dip. Unlike the standard Velveeta queso, this version is made up entirely of melted mozzarella and studded with caramelized onions and crispy Italian sausage. It's denser and chewier than the liquid orange dip you might be used to, but it packs a lot more flavor and texture. It's sure to be a hit at your next football party or tailgate.


Related Recipes:
- Queso Fundido Dip
- Baked Buffalo Wings with Blue Cheese Sauce
- Baked Potato Bites


Mozzarella & Italian Sausage Queso:

• Heat 1 tsp. canola oil in a skillet over medium-high heat.
• Crumble in two large spicy Italian sausages, casings removed, and cook for 5-6 minutes, or until browned and just cooked through.
• Transfer sausage to a plate with a slotted spoon, leaving the fat in the pan.*
• Lower the heat to medium-low and add in 1/2 diced onion and 2 cloves of minced garlic.
• Cook for 7 minutes, or until soft and lightly golden, then turn off the heat and stir in the cooked sausage.
• Add 1 c. grated mozzarella cheese in the bottom of a small baking dish or oven-proof skillet.
• Top cheese with half the sausage mixture, then cover with 1 more c. of cheese and the rest of the sausage.**
• Bake in a 375F oven for 20 minutes, or until cheese is bubbling.
• Serve immediately with chips.

Serves six

*If sausage pieces are a little on the large size, you can dice them more finely.

**Can be assembled and left at room temperature a few hours before baking.

Sausage with Cheddar & Spicy Peppers

Sausages are a big favorite at our house, whether they're tossed into salads, crumbled into pasta, or simply grilled. I like to serve them on a whole wheat bun with peppers and onions and some good mustard in my version of classic Italian sausage and peppers. Here I jazzed things up a little bit by using garlic-basil beef sausages from our farmer's market and topped them melted white cheddar and a spicy pepper medley.  It's the perfect thing to serve at a tailgate, barbecue, or busy weeknight, since it's easy to make for a crowd and the whole process takes less than twenty minutes.


Sausage with Cheddar & Spicy Peppers:

• Heat a grill to high heat, brush 4 sausages with canola oil, and place on the grill.
• Cook for 10-15 minutes, turning once, until just cooked through.
• Add 4 whole-wheat hot dog buns and grill for 1-2 minutes, per side.
• Transfer everything to a plate, cover with foil, and let rest for 5 minutes.
• Meanwhile, heat 1 tbsp. canola oil in a large skillet and add in 1 large, thinly sliced onion* and 1 thinly sliced green bell pepper.
• Cook over medium heat for 10 minutes, or until soft, then add in 1 minced garlic clove and 2 diced, roasted yellow wax peppers.**
• Cook for another 5 minutes and season with salt and pepper.
• Place sausages into buns and top with a handful of grated white cheddar cheese and some of the pepper-onion mixture.
• Place dogs under a hot broiler for 2 minutes, or until cheese has melted.

Serves two-four

*The onion will really shrink when it cooks. You may want to use two if yours are small.

**To roast peppers, place on a sheet pan under a hot broiler for 7-10 minutes, turning once, until skin is black all over. Transfer to a plastic bag for 15 minutes to steam, then rub off skins with your hand and remove seeds and stem. Or you can use 1-2 minced jalapenos.

Lamb Sausage & Mixed Greens Salad

We live a block away from a great independently-owned grocery store called The Farms that makes a variety of their own sausages. It's a great last minute meal for us (usually I have some hot dog buns in the freezer), but this salad showcases them in a way I've never tasted before. The lamb ones are my favorite and are full of fresh rosemary and spices. Here they're grilled and served warm with a salad full of other local Californian ingredients: goat cheese, pistachios, heirloom tomatoes, and red onion. It's a great late summer meal and the perfect quick dish to throw together any night of the week.


Lamb Sausage & Mixed Greens Salad:
For Dressing

• Mince 1 shallot and combine with 2 tsp. Dijon mustard, the juice of 1 lemon, 1 tbsp. red wine vinegar, salt, and pepper.
• Slowly stream in 1/4 c. olive oil and set aside.

For Salad

• Bring a grill or grill pan to high heat and cook 1/2 lb. fresh lamb sausage for 5-6 minutes per side, or until golden and crisp outside and just cooked through.
• Let sausage cool for 10 minutes, then cut into thick slices.
• Meanwhile, toss together 8 oz. mixed greens, 1/4 c. roasted pistachios, 1/2 thinly sliced red onion, and 1 diced heirloom tomato.
• Mix in the dressing until your liking and season with salt and pepper.
• Mound salad onto a large platter, sprinkle with 4 oz. crumbled goat cheese and arrange sausage around the salad.

Serves two-three (main course)
Serves six (side dish)

Cod Baked with Chorizo & Tomato

We're lucky to have two good friends who watch our cats, Chip and Ralphie, when we're out of town. As a thank you for taking care of them while we were in Minnesota, my fiance and I had them over for dinner last week. These friends eat my cooking often, so I wanted to surprise them with something extra special that would still be easy enough to make on a weeknight. I settled on this recipe for cod baked in a rich, spicy chorizo and tomato sauce and it was such a crowd pleaser. I made the sauce as soon as I got home from work so that the whole house smelled delicious when they arrived. A few minutes before dinner, I baked the fish in the oven and served the whole thing family style.

Cod Baked with Chorizo & Tomato:

• Core, de-seed, and chop a red bell pepper and puree in a blender with a pinch of salt.
• Meanwhile, heat 1 tbsp. olive oil in a large pan and add in 1 lb. crumbled chorizo sausage.
• Cook sausage until brown, about 5 minutes, then add in 3 cloves thinly sliced garlic and a pinch of red chili flakes and cook for another minute.
• Deglaze the pan with 1 c. white wine and cook for another minute or two.
• Add in the red pepper puree and 4-5 chopped fresh tomatoes.
• Let sauce simmer for 20-30 minutes, then season with salt and pepper and transfer to a baking dish.*
• Nestle four 4 oz. pieces of boneless cod into the sauce and bake in a 425 oven for 10-12 minutes, or until fish is opaque.
• Sprinkle with a handful of of chopped fresh parsley and divide into shallow bowls.
• Serve with crusty bread for dipping.

Serves four

*Can be stored in an airtight container in the fridge for a few days.

Chorizo Huevos Rancheros

Crispy cheesy tortillas, pork chorizo, fried eggs, and a spicy red sauce make for one hell of a breakfast

I love Mexican food for breakfast but often feel limited at restaurants because I don't like a lot of dishes with black or pinto beans, so I decided to create my own version of huevos rancheros at home. This recipe calls for a spicy homemade red chili sauce, crispy tortillas, and crumbled chorizo sausage with fried eggs. You can certainly add beans if you like, but it has so many other elements that I don't think it needs anything else except a few fresh garnishes of avocado and cilantro. It was so delicious that I made it for dinner one night and served it to guests for brunch a few days later. You'll definitely have leftover sauce, which is great on tacos, burritos, enchiladas, or served with chips.

Note: I like to make the sauce in advance and keep it in the fridge. Once it's made, it only take a few minutes to fry the tortillas and eggs and serve the huevos rancheros for breakfast.


Related Recipes:
- Red Chilaquiles with Fried Eggs
- Bean, Cheese, & Avocado Tostadas with Fried Eggs
- Chorizo, Potato, & Pepper Breakfast Hash


Huevos Rancheros with Chorizo:
For Sauce

• Soak 6 dried guajillo chiles in boiling water for 15-20 minutes, or until softened. Discard the stems and seeds and shred the peppers into pieces. Reserve the soaking liquid.
• Cook 1 lb. fresh chorizo sausage (casings removed) in a large skillet until brown and crispy, about 8 minutes, then remove the chorizo with a slotted spoon and set aside.
• Cook 1 large diced onion and 2 chopped jalapenos in the chorizo fat for 5 minutes, or until softened, then add in a 14 oz. can of diced tomatoes, 2 cloves of minced garlic, the guajillo chiles, and 1 c. chile soaking liquid.
• Cook for another 10 minutes, then puree in a blender until smooth.
• Season with salt and set aside.*

For Huevos Rancheros

• Heat an oven to 250F.
• Heat 1" of canola oil in a deep, small skillet until very hot but not smoking.
• Fry 8 corn tortillas, one at a time, in the oil and cook for 2-3 minutes or until crispy, turning once.
• Remove tortillas and immediately sprinkle each with a handful of grated Monterey Jack cheese.
• Keep the tortillas on a baking sheet in the warm oven to melt the cheese while you make the eggs.
• If you made the sauce and chorizo in advance, heat them on the stove or microwave until warm.
• Heat another large skillet to high and cook 8 eggs to desired doneness and set aside.
• To assemble, place a ladle of sauce on the bottom of each plate, then top with the tortilla and cheese, then top more sauce and two eggs on each tortilla.
• Sprinkle the chorizo on the plate and top with sliced avocado and fresh cilantro.
• Serve extra sauce alongside.

Serves four

*Can be made 3-4 days ahead of time and kept in an airtight container in the fridge. Chorizo can also be stored in the fridge and reheated in a dry skillet right before serving.

Lentil, Sausage, & Kale Soup

After weeks of warm weather, we've been threatened with an upcoming cold spell. I made a big pot of lentil, sausage, and kale soup (inspired by this recipe) in anticipation and it seems like there's enough leftovers to eat all week. It's full of chunky vegetables, garlicky sausage, and creamy lentils, so it's almost like a hearty stew rather than soup. It's the perfect thing to curl up with on a chilly night, especially served with some crusty bread to eat alongside.



Related Recipes:
- Chicken, Shrimp, & Sausage Jambalaya
- French Lentils & Sausages
- Curry Coconut Lentil Soup


Lentil, Sausage, & Kale Soup: 

• Heat 2 tbsp. duck fat* in a large dutch oven on high heat.
• Add in 1 lb. sliced garlic and/or herb chicken sausages** and cook for 4-5 minutes per side, until brown and crispy.
•  Remove the sausages with a slotted spoon and set aside.
• Lower heat to medium and add in 1 tbsp. olive oil and add in 1 diced onion, 4 diced carrots, and 4 diced stalks of celery.
• Cook for 4-5 minutes and add in 4 cloves of minced garlic and cook 1 more minute.
• Add 1/2 c. red wine and cook for 2-3 minutes while scraping the bottom of the pan.
• Pour in 4 c. cooked lentils, 5 c. chicken stock,*** 1 tbsp. dried herbs, salt, and pepper.
• Add in the sausages and 1 bunch of sliced kale and cover the pot with a lid.
• Simmer for 25-30 minutes, or until vegetables are tender. 
• Stir in 3 tbsp. ketchup and 1/4 c. minced fresh parsley and cook for another 5-10 minutes.
• Divide into bowls and top each with a dash of red wine vinegar. Serve with crusty bread.

Serves six+
*Or bacon fat or olive oil.
**Or any type of sausage you like.
***Or vegetable or beef stock, or a combination of both.

Chicken, Shrimp, & Sausage Jambalaya

A healthier take on the Cajun classic made with brown rice, chicken, shrimp, and Andouille sausage

It rained in L.A. this weekend (although just barely), meaning that any plans I had to leave the house quickly got replaced by lounging around in my PJ’s and watching more Mad Men on DVD. I normally hate the rain, but it was a great excuse to relax at home while a big pot of jambalaya simmered on the stove. I love Cajun food but usually shy away from making it at home because most dishes require a lot of ingredients. This recipe is perfect because all of the ingredients are totally attainable and even though I did have to buy a few new spices, the end result was so worth it. I enjoyed it the next day as leftovers, but this type of dish is the perfect thing to make for a large group, perhaps for an upcoming Super Bowl party.


Related Recipes:
- Cajun Chicken Pasta
- Fried Chicken
- Smothered Chicken


Chicken & Shrimp Jambalaya:

• Combine 1 1/2 tbsp. paprika, 1 1/2 tbsp. onion powder, 1 1/2 tbsp. garlic powder, 2 tsp. salt, 2 tsp. dried herbs,* 2 tsp. chile powder, 1 tsp. black pepper, and 1/4 tsp. mustard powder in a bowl. Set aside.
• Meanwhile, heat 1 tbsp. oil in a large pot over medium-high heat. Add in 2 sliced links of Andouille sausage** and 3 sliced boneless, skinless chicken thighs.
• Cook the meat for 3-5 minutes, or until browned. Remove from pot and set aside.
• Add in 1 diced onion, 4 stalks of diced celery, and 1 diced green pepper and cook for 5 minutes, or until softened.
• Add in 3 minced garlic cloves and cook vegetables for another 3-5 minutes.
• Add 2 tbsp. flour and 2 1/2 tbsp. spice mix to the pot*** and cook for a few minutes, stirring occasionally.
• Pour in 3 c. low-sodium chicken stock, 1 can (14.5 oz.) of diced tomatoes, and 1 c. long grain brown rice and bring to a boil.
• Lower to a simmer and add the chicken and sausage back in. Cover and simmer for 70-80 minutes, or until rice is tender.****
• Add in 1 lb. peeled and deveined shrimp, cover, and simmer for another 5 minutes, or until shrimp turns opaque.
• Divide onto plates and serve.

Serves six
*I used Herbs de Provence. You can also use a combination of dried thyme and oregano.
**I used Andouille chicken sausage to keep it relatively healthy.
***You will have leftover spice mix. Save and make this recipe again, or rub into chicken before grilling.
****Check after 45 minutes or so to make sure there's enough liquid and that the rice isn't stuck to the bottom of the pot. Stir and add more stock if necessary.

Tapas Night

I just started a new job at work that's leading to longer hours at the office, so I've been trying to spend less time in the kitchen on some nights. Already home later-than-usual and heading to an evening movie, I threw together a tapas-inspired bite to eat before we left the house. I used some gourmet cheeses, roasted nuts, and bread I had on hand and supplemented it with a quick salad and cooked chorizo dish (taken from this recipe). It was the perfect way to clear out my fridge and put together an effortlessly satisfying meal. This spread would also work well for a party, since it's easy for guests to help themselves to small bites of food.

Honey-Vinegar Glazed Chorizo:

• Cut one large chorizo* into 1/2" thick slices.
• Meanwhile, heat 1/2 tbsp. olive oil in a skillet over high heat.
• Add the chorizo and cook until brown and some of the fat has rendered (about 6-8 minutes).
• Add in 2 cloves of minced garlic and cook for another minute.
• Pour off all but 1 tbsp. oil in the pan, then stir in 4 tbsp. red wine vinegar and 1 tbsp. honey.
• Let the vinegar mixture reduce and glaze the sausage for another 4-5 minutes.
• Serve family style in the skillet or transfer to a platter.

Serves two - three
*Use cured or semi-cured chorizo only. Do not use fresh chorizo.

Penne with Broccolini & Sausage

Since coming home from Seattle, I've had to deal with busy days at work, a dead car battery, a flat tire, and seemingly endless phone calls and social engagements. With all the running around, I've had little time to spend in the kitchen but finally made it to the grocery store last night. I threw together this pasta (noodles are almost always my go-to on busy weeknights), which is incredibly easy but still totally satisfying. The sausage and broccolini can be cooked in one pan while the pasta is boiling, making this dish come together in no time at all.

Penne with Broccoli Rabe & Sausage:

• Bring a large pot of water to a boil. Add a handful of salt and cook 1 lb. of whole wheat penne* pasta until al dente.
• Meanwhile, remove 1 lb. of hot Italian sausage from its casing and crumble into a large, hot pan.
• Cook sausage until it starts to brown, about 4 minutes, then add in 1/2 lb. of chopped broccolini.**
• Toss the veggies in the fat from the sausage, then add in 1 tsp. lemon zest and 2 cloves of minced garlic.
• Cook for another 5 minutes, or until the greens are tender and the sausage is crispy and cooked through.
• Deglaze the pan with 1/3 c. white wine, scraping the brown bits from the bottom of the pan and letting the alcohol cook for 1-2 minutes.
• Drain the pasta, reserving 1 c. pasta cooking liquid.
• Add the pasta, 1/2 c. of the liquid, and 1/2 c. grated Parmesan cheese to the pan with the sausage.
• Toss the pasta with the sauce until almost all the liquid has absorbed and the cheese has melted, adding more pasta water if necessary.
• Check pasta for seasoning, adding salt and pepper as necessary.
• To serve, divide onto plates and top with extra Parmesan and red chili flakes.

Serves four
*Any shape of pasta will do.
*Also called baby broccoli. Can substitute for rapini/ broccoli rabe. 

French Lentils & Sausages

A cheap, quick, and very French meal that's perfect for busy weeknights

I made this dish from The Barefoot Contessa a few times in the past and for some reason it's been on my mind again lately. This time I made a few adjustments to the dish and now I'm hooked on lentils. I happened to have most of the ingredients already on hand (leftover from this meal), but the recipe is versatile enough to season the lentils with whatever vegetables and herbs you have on hand at the time. They pair really nicely with some flavorful roasted sausages for a chic French upgrade on franks and beans. The best part is just how cheap everything is, with the entire meal costing less than $4 per person. It's truly French peasant food at it's finest.


More Lentil Recipes:
- Braised Leeks with Sweet Lentils
- Lentil, Sausage, & Kale Soup
- Lentil "Meatballs" with Arugula-Almond-Lemon Pesto


French Green Lentils & Roasted Chicken Sausages:
For Lentils

• Bring 1 qt. of water to a boil, turn off heat, and add in 1 c. French green lentils.* Let sit for 15 minutes, then drain.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet over medium heat.
• Add in 1/2 finely diced onion and 1 tsp. fresh thyme leaves. 
• Cook onions until soft and translucent, about 10 minutes.
• Add in 6 cloves of minced garlic and cook for another minute, until fragrant.
• Add in the lentils, 1 c. chicken stock, 3 diced carrots, 2 diced celery stalks, and 1 tbsp. tomato paste.
• Stir to combine, season with salt and pepper, and cover with a lid.
• Let lentils simmer over low heat for 25 - 30 minutes, until all vegetables are tender and liquid is absorbed.
• Do a final check for seasoning, then divide onto plates and top with a sprinkle of grated Parmesan cheese.

For Sausages

• Place an assortment of fresh chicken sausages** on an oiled baking sheet and prick the skins all over with a fork.
• Roast in a 400°F oven for 20 - 25 minutes, or until browned and cooked through.
• Let sausages cool slightly, then slice in half on a sharp bias.
• Place two sausage halves on top of the lentils for a pretty presentation.

Serves two - three (lentils)
One sausage per person
*Sometimes called lentilles du Puy. Regular green or black lentils will also work.
**You can often buy individual fresh sausages from your butcher or meat counter. 

Chorizo & Caramelized Onion Quesadillas

A decadent quesadilla filled with Spanish chorizo, caramelized onions, and lots of cheese

My brother and I have very similar food palates, so it's always fun to catch up with him and hear about his favorite restaurants and dishes. Being a native Californian, I'm no stranger to good Mexican food, but he always seems to know the best, most authentic places. He doesn't cook much (which didn't stop him from critiquing my cooking when we were growing up), but he has a few solid recipes, like these chorizo and onion quesadillas. The spicy sausage, sweet onions, gooey cheese, and crispy tortillas are a rich and heavenly combination and will always remind me of him.

Note: This recipe calls for dry-cured Spanish chorizo instead of fresh Mexican chorizo. I like the Spanish style here because it makes the quesadilla less greasy, but you can cook crumbled fresh chorizo and substitute it if you like.


More Chorizo Recipes:
- Chorizo Huevos Rancheros
- Spicy Chorizo Mussels
- Chorizo, Egg, & Potato Breakfast Burritos


Chorizo & Caramelized Onion Quesadillas:
Ingredients
- 8 flour tortillas
- 1 1/2 c. grated Monterey Jack cheese
- 1/2 lb. chorizo sarta, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tsp. olive oil
- butter, for melting

Recipe

• Heat olive oil in a skillet over medium high heat and add in the chorizo and onion.
• Cook until chorizo is crispy and renders its fat and onions soften and brown, about 10 -15 minutes.
• In another large skillet, melt a small pat of butter over medium heat.
• To assemble quesadillas, add a flour tortilla in the buttered pan and top with a handful of grated cheese, a quarter of the chorizo and onion mixture, a little more cheese, and another tortilla.
• Cook for 2-3 minutes, then flip and cook for another 2-3 minutes, or until the tortillas are crispy and the cheese melts.
• To serve, cut into wedges and serve with guacamole,* salsa, and sour cream.

Serves three
*Try this recipe for killer guacamole.