Tortilla Chorizo Stuffing

We spent Thanksgiving with family in New Orleans and I didn't get to cook or experiment.  I found this recipe in the Thanksgiving issue of Food Network magazine and have been so anxious to try it. 

I am so glad I did!  This stuffing is so unusual and so out of the ordinary!  I'm telling you this was so easy and a huge hit with the A.J. and my picky eater homegirlz.

Don't just tuck this away for Thanksgiving, it's a great side to steaks or any Tex-Mex fiesta you may be hosting.

6 tablespoons butter plus more for the baking dish
10 ounces Chorizo, chopped
2 bunches scallions, chopped
2 Four (4) ounces cans  chopped green chiles, drained
1 teaspoon ground cumin
1-3/4 cup chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
10 ounces or 3/4 of a 13 ounce bag of Tostitos Restaurant Style tortilla chips with a Hint of Lime, coarsely crushed
4 cups stale white bread cubes
12 ounces crumbled queso fresco cheese

Pre heat oven to 375 degrees F.  Butter a large baking dish.

Melt 4 tablespoons of butter in a large skillet over medium heat.  Add the chorizo, scallions, chiles and cumin.  Cook until the chorizo is slightly brown, about 5 minutes.  Add in the chicken broth and bring to a simmer.

In a large bowl whisk the eggs and cilantro.  Add in the tortilla chips, the bread cubes and crumbled cheese.   Season with salt and pepper to taste. Carefully toss to thoroughly combine.

Slowly pour in the chorizo mixture and toss to combine.

 

Transfer stuffing to prepared baking dish.  Dot with the remaining 2 tablespoons of butter.  Cover with aluminum foil and bake 30 minutes.  Remove foil and continue baking for another 30 minutes until golden brown.

Another reason not to stuff the turkey, but that's a story for another day.

 

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Scallops and Shrimp Marsala

I can't remember meeting anyone who didn't like shrimp.  I've met a few people who weren't scallop crazy but I enjoy them almost as much as shrimp.  Scallops are a wonderful compliment to shrimp. In fact you could make this with crawfish tails, clams and crabs if you like.

This recipe reminds me of the not so long ago warm days of summer.  It's quick and does not require precise quantities or measurements.

1 tablespoons Emeril's Essence
1 tablespoon Extra Virgin Olive Oil (plus extra for drizzling)
3 tablespoons butter
4 large Scallops
1 lb. Shrimp (whatever size you prefer) peeled and de-veined
8 ounces Shitake mushrooms
1/4 cup Marsala wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons flat leaf parsley, chopped

Since the scallops were large and fairly pricey, I only wanted 4...plus my husband isn't a fan of scallops. Use as many as you like or can afford.  Rinse and pat dry.  Season liberally with Emeril's Essence and a drizzle of extra virgin olive oil.  Toss to thoroughly combine and coat.

Place the peeled shrimp in a separate bowl and season liberally with Emeril's Essence and drizzle with olive oil.  Toss to thoroughly combine and coat.

Drizzle one tablespoon of olive oil in a grill pan, add 1 tablespoon of butter and heat over medium-high heat. Once butter has melted add the Shitake mushrooms and saute until the edges begin to turn golden brown.

Move the mushrooms off to the side and add in the shrimp.  Saute the shrimp until the begin to turn pink and opaque.

Once the shrimp just start turning pink, toss them around a bit and cut the remaining butter into little cubes and toss in with the shrimp.

when the butter begins to foam, add in the scallops and sear for 2 minutes.

Toss the shrimp and turn the scallops and sear for 1 more minute.

Add the lemon juice and the Marsala wine, lower the heat to simmer and let it bubble for 2 minutes.

Bowl it up and garnish with the parsley and that's it!  You will probably want some crusty bread to soak up all of that wonderful sauce!

Recipe for Emeril's Essence - I always double this up and keep it in an air-tight container!

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoons black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

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I Triple Dog Dare You!

While I was scrolling through my Facebook newsfeed one day last week, one of my friends shared this recipe.  I think it was found on Pinterest.  To be honest, I don't know who's recipe this is and I apologize for not giving the person who created this slap your hand on the counter good dessert bar the credit they deserve.

1 roll Toll House cookie refrigerated cookie dough

1 package chocolate sandwich cookies

1 box brownie mix

Pre-heat the oven to 350 degrees F

Very important!!! Line a 13 x 9 baking dish with Parchment paper or you will not get these babies out of the dish looking pretty.

Press the cookie dough evenly on the bottom of the parchment paper lined baking dish.  Place one row of chocolate sandwich cookies on top of the cookie dough.

Prepare the brownie mix per package directions and pour evenly over the cookies and cookie dough.

Bake per brownie package directions.

Once completely cooled, cut in to squares and watch your family devour them!

This should only be attempted by seasoned chefs!

Happy Monday!

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Coriander Rice

I never knew rice could be this good.  I never knew rice could be so beautiful, put a song on your lips and a zip in your do-da!  I mean I'm from New Orleans and I know all about rice and this is the deal plus a bag of doughnuts!

1/4 cup olive oil
3/4 cup minced shallots (about 4 shallots)
1-1/2 tablespoons ground coriander
1/2 teaspoon turmeric
2-1/4 cups extra long grain white rice
4-1/2 cups low-sodium chicken broth
1-1/2 teaspoons salt
1/4 cup chopped flat leaf parsley

Heat oil in a heavy pot over medium heat.  Add shallots ans saute until soft, about 4 to 5 minutes.  Add in coriander and turmeric   Stir to combine and cook for 1 more minute.  Add in rice and toss to coat.  Add broth and salt and bring to a boil.  Cover, reduce heat to low and cook for 20 minutes.  Transfer to a bowl and garnish with parsley and serve.

So simple.  Enjoy everyone!



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Garlic Almond Chicken

This was one good weeknight dinner!  Actually, it's divine, a cinch to prepare and you only dirty one pot which makes clean up a breeze.  You will absolutely love it!

4 tablespoons olive oil, divided
4 chicken leg quarters
1/2 cup slivered almonds
2 cubes 1/2-inch cubed white bread
4 cloves garlic, smashed
2 cups chicken broth
2/3 cup dry sherry
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon saffron threads (optional but highly recommended)
Kosher salt
1 medium onion minced
1 tablespoon flat leaf parsley, chopped

Heat 3 tablespoons of olive oil in a large, heavy pot over medium heat. Add the almonds, stirring until golden brown, about 4 to 5 minutes.  Remove the almonds with a slotted spoon to a paper towel line plate to drain and cool.  Place 1/3 cup of almonds in a blender and reserve the remaining almonds for garnish.

Add the bread cubes and garlic to the same pot, stirring frequently until the bread is toasted, about 4 to 5 minutes.  Transfer the bread to the the blender and then add the chicken broth, sherry, saffron threads, 1/2 teaspoon of black pepper and a healthy pinch of Kosher salt.   Process on blender until smooth and set aside.

Season the chicken quarters with salt and pepper.  Add the remaining tablespoon of olive oil to the same pot and heat over medium-high heat.  Add the chicken to the pot and sear until golden brown on all sides and remove to a plate.

Add the onion to the post and cook until caramelized around the edges.  Pour the sauce into the pot, then add the chicken back to the pot, pushing it down into the sauce.  Bring to a simmer, cover and reduce heat to low and cook for 20 to 25 minutes, until chicken is cooked through.

So delicious and tender....so divine!  You'll love this!

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