all things food
Back when I was learning to cook, one of my favorite combinations was pasta, sauce, cheese, and ricotta. That summer, I waited tables…
Source
No need for a paella pan for this one-pot meal! The pressure cooker makes paella quick and easy. This rice dish is studded with tender chicken and slices of spicy sausage for lots of flavor. Continue reading “Instant Pot Paella with Chicken…
Continue reading "Instant Pot Paella with Chicken and Sausage" »
Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie. The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander.
The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack – Top With Cinnamon.
Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika.
These tacos are inspired by the Mexican dish of chorizo & potato tacos – I’ve used Linda McCartney’s Vegetarian Sausages, crumbled up and pan fried until a bit crispy. This is then seasoned with a blend of spices to bring that Mexican chorizo flavour, whilst still being veggie.
The combo of the spicy, meaty chorizo with the crispy potatoes is an excellent match and is perfect wrapped up in a warmed tortilla with some lime and coriander.
A spiced vegetarian sausage and crispy potato taco
The post Vegan Chorizo & Potato Tacos appeared first on Izy Hossack - Top With Cinnamon.
When it comes to comfort food, refried beans are at the top of my list. Ever since I could remember, they were my…
Source
A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces. Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or […]
A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces.
Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or savory, they are bound to make an impression.
This recipe was created in partnership with Lodge®, makers of our favorite cast-iron cookware manufactured right here in Tennessee!
I’ve said it before and I’ll say it again: German pancakes are one of my all-time favorite brunch recipes. I could easily polish off the entire thing by myself (though I usually resign myself to share with Taylor because I’m a good wife like that).
Normally I smother mine with powdered sugar and maple syrup. But, I got to thinking… what if we took it in a more savory direction?
Going savory isn’t hard to do with this versatile recipe: just remove the vanilla extract and replace it with whatever savory seasonings, mix-ins and toppings you desire.
We tried out a few flavor variations, including an everything bagel-inspired pancake topped with smoked salmon and creme friache. Tasty? Very. But this Spanish-inspired variation, with crispy bits of salty cured chorizo sausage and melty, crispy-around-the-edges Manchego cheese, ultimately won us over.
We topped our extra meaty and ultra cheesy creation with a pile of spicy baby greens, that, when tossed with a splash of olive oil and lemon juice, cuts the fatty richness of the cheese and sausage perfectly.
German pancake and Dutch baby are two names for the same thing, though one is usually made in a casserole dish and the other in a smaller skillet.
I’ve always called them German pancakes, which I attribute to some twisted telephone translation of Dutch baby (Dutch = Deutsch = German, or something along those lines.) Some attribute the origins of this to the German Pfannkuchen, which could be where it gets its name, though I can’t really see the resemblance beyond the egg and flour. As it turns out, this recipe is entirely an American invention, more similar to a super-sized popover or Yorkshire pudding than anything German or Dutch. Go figure.
Whatever you call it, there’s no denying these mountainous, super-sized pancakes are downright delicious.
A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that…
A while back I made Meatballs Subs because I had a craving. They’re not that difficult to make and when you make them at home, you can use better ingredients than the versions you get elsewhere. Fortunately, there’s good bread in France and no shortage of cheese. And meatballs aren’t much of a challenge to make either. (Interestingly, a few weeks after I posted that recipe, an American woman living in Paris came up to me and said, “I don’t know how you knew, but I was craving the exact same thing! So I made your recipe…”
There must be something about ground beef, because I recently found myself craving Pasta Bolognese; tubes of pasta tossed in a thickened tomato sauce made with ground meat, red wine, garlic, and enriched with tomato paste – Capisce?
Continue Reading Pasta Bolognese...
Time to celebrate the first day of fall with pumpkin queso! I mean, let’s be real, I should say the OFFICIAL first day of fall. Because I’ve technically been celebrating the first day of fall in my secret brain since mid-August. I just can’t help it when it’s my favorite season. It can’t come soon […]
The post We Are Making Pumpkin Queso Fundido! Oh Yes We Are. appeared first on How Sweet Eats.
Time to celebrate the first day of fall with pumpkin queso!
I mean, let’s be real, I should say the OFFICIAL first day of fall. Because I’ve technically been celebrating the first day of fall in my secret brain since mid-August. I just can’t help it when it’s my favorite season. It can’t come soon enough and I never want it to end.
This means that now, I find it totally acceptable to share pumpkin recipes. I’m not super into sweet pumpkin things right now (though I do have one coming your way…), but savory pumpkin? I am ALL OVER IT.
If you own a copy of The Pretty Dish, then you may recognize this recipe. It’s a riff off of my butternut squash queso which may be one of the most popular recipes in the entire book. It is seriously incredible. You adore it, I adore it, we all adore it.
I took that recipe and swapped a few things, adding pumpkin and turning it more into a queso fundido with chorizo. Since I’m not a huge sausage fan, it takes a lot for me to share a recipe with chorizo. Sometimes I make a dish with sausage for Eddie because he loves it, but other than that, I’m out.
Unless of course it’s queso fundido, because who can say no to that? And who can say no to a fall version, when fall makes you feel all cozy and warm and spiced and happy?!
Yesterday I decided that I want to be like fall. I want to make people feel cozy and warm and spiced and happy. You know? Be the human version of fall to others.
Now let me tell you a secret.
This pumpkin queso? It’s even smoother and creamier than my butternut queso. I attribute that to the fact that I used canned pumpkin puree, which is silkier and smoother than my own roasted and blended pumpkin. When I make the butternut queso, I almost ALWAYS roast and puree my squash; it’s a bit thicker and even has a little texture to it sometimes. I don’t mind at all, ever. In fact, I love that it’s a little thicker because you can almost used it as a sauce of sorts on other recipes.
However, after having this super creamy and smooth pumpkin version? OH MAN. Be still my beating autumn heart. This is addictive.
P.S. I did scrape out the seeds inside of this little pie pumpkin to use as the serving bowl for the queso. That is totally up to you! It’s a fun presentation, but it’s not necessary for the recipe. Unless you use the insides to make your own puree.
And do not fear: it’s very savory. It doesn’t taste like pumpkin bread or cake (I mean, I’m not a monster) and it tastes very much like a fall hug on a chip.
Or on a potato.
Even on top of your scrambled eggs.
Or drizzled on your broccoli.
Just sayin’.
This pumpkin queso fundido is the perfect indulgence for fall. Warm pumpkin queso topped with chroizo, pepitas and jalapeños. It’s delish!
Cheese quota for the month? Met.
The post We Are Making Pumpkin Queso Fundido! Oh Yes We Are. appeared first on How Sweet Eats.