This is another one of my recipes that has been posted on Food.com for years. It has over 50 reviews and a 5-star rating. I’m adding it here because I like to have everything in one spot – and who knows, someday I might actually get around to that Cookbook I’ve always dreamed of writing 🙂
You can use ham bone, smoked ham shanks, smoked turkey wings, or no meat at all – its a pretty forgiving recipe. If you’ve only ever had split pea from a can, and think you hate it, I’d recommend trying this one – its REALLY tasty and filling on a cold winter day.
I’m a fan of throwing something together that’s tasty, flavorful and – most importantly – fast! If you cook ahead like I try to, having browned chorizo & onion in the freezer or fridge means a quick and easy dinner is about 20 minutes away, depending upon how you decide to use your treasures.
I made this up thinking about flavors I like together, what was on sale, and what would not put us into poultry overload the night before thanksgiving – everyone here loved it. Use green or red enchilada sauce – canned or homemade – you pick. I’d even swirl them together if you were trying to stretch. Adding leftover cooked potatoes to this would be tasty as well! Enjoy!
Can’t believe I’ve not posted this recipe yet. Daddy’s in town for a few weeks and I decided to make a pot of chili today. I know the recipe by heart, but couldn’t believe I hadn’t posted it on the blog. Chili is one of those things where everyone has their own version. This is a good base – add and take away at will!
It’s hunting season again, and the guys asked for breakfast burritos they can heat up on the camp stove griddle or right over the campfire for breakfast, lunch or dinner while they’re in camp. I cobbled together some ingredients and was pleased to hear that they are EXCELLENT additions to their camp staples of hamburgers and hot dogs. There are different kinds of chorizo you can buy. Some is cheap and breaks down into very finely ground sausage when you cook it – some is more expensive and browns more like regular sausage. I’ve used both types – its all to your personal preference.
I have never made it a secret. I love Asian food. Stir fry, dumplings, rice – pretty much any kind that is not fish or seafood, I’ll try. I like making it at home rather than buying it. It tastes better, costs less, and you can make a small, inexpensive cut of meat stretch a long way.
A wok and a super burner on your gas stove makes this go really well – but if you have a regular skillet and an electric cooktop, you can accomplish the same – just get your pan screaming hot and cook things in batches. Veggie options are flexible – you don’t have to add the cabbage – I like to because it stretches the recipe. You could double up the snow peas and leave it out. I also love to stir fry longer pieces of scallion for this, getting a bit of a char on them. They taste great.
I love quick and easy weeknight meals that taste like you spent a ton of time on dinner. I have made this parmesan meatballs recipe two ways – one from scratch like the recipe below – and the other using frozen store-bought meatballs. Both are tasty – and there is NOTHING wrong with using good quality frozen meatballs. It’s a nice shortcut and makes getting dinner on the table a breeze.
The trick with meatballs (and meatloaf for that matter) is to handle it gently. Mix without squishing the meat and make your meatballs without packing the burger together. This will guarantee a tender meatball. If you wanted to get REALLY fancy – put a small cube of mozzarella in the middle of the meatball as you form it.
You can also get these to the “bake point” and freeze the whole pan. This parmesan meatballs recipe is great to whip out and throw in the oven on a busy day/night. I really like to cook mine in cast iron, if you do you can go from stovetop to oven in one pan.
This is a way to dress up boring meatballs and make something “fancy” without a lot of effort.