CHORIZO NUGGETS WITH CREAMY SALSA DIP
Chorizo Nuggets with Creamy Salsa Dip is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Alberta Dunbar, 1st Place, San Diego County Fair (CA).
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 40
Number Of Ingredients 11
Steps:
- In small bowl, beat cream cheese and sour cream with electric mixer on low speed 30 seconds, scraping bowl constantly, until mixture is smooth. Add 2 teaspoons seasoning and the salsa; beat until blended. Cover and chill. Salsa can be made the day before and served warm or cold.
- Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, mix Bisquick mix and 1 tablespoon seasoning. Stir in Cheddar cheese and chorizo; mix well. In small bowl, mix corn and milk. Stir corn mixture into Bisquick mixture until well combined.
- Spoon 2 tablespoons mixture onto cookie sheet, press 1 olive into each, covering olive completely.
- Bake 12 to 13 minutes or until golden brown. Serve nuggets with creamy salsa dip.
Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Nugget, Sodium 430 mg, Sugar 2 g, TransFat 0 g
CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO
Chimichurri is a bright and herby sauce that adds instant pizzazz to a meal! This quick sauce can be used as a marinade or simply as a condiment. Here, it's stirred into rice, which is then topped with flavor-packed chorizo and creamy avocado.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
- If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
- If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
- Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
- Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.
GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE
Provided by Michael Lomonaco
Categories Beef Garlic Herb Pork Shellfish Appetizer Marinate Low/No Sugar Dinner Buffet Sausage Seafood Shrimp Summer Grill Grill/Barbecue Jalapeño Cilantro Parsley Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 15
Steps:
- Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
- Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
- Prepare the chimichurri dipping sauce:
- Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
- Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
- Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.
CHORIZO HOT DOGS WITH CHIMICHURRI
Jazz up a humble hot dog with punchy chimichurri sauce. It's perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden
Provided by Cassie Best
Categories Dinner, Snack, Supper, Treat
Time 40m
Number Of Ingredients 15
Steps:
- First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
- Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
- Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
- Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you've used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.
Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.2 milligram of sodium
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