pumpkin chorizo chili with sweet potatoes + pinto beans

October 23, 2016 by  
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Pumpkin and chorizo chili with sweet potatoes + pinto beans


fall is here, which for me means oversized pajama pants, curling up on the couch, and eating big bowls of warm, comforting food. i seem to have an affinity to chili. because see, while i grew up in a family that loved to cook, i never actually learned how until i was married. i remember many evenings standing in our apartment kitchen absolutely clueless about what to make. it wasn’t until i started taking risks and experimenting with different flavors that i finally found my rhythm. and chili was one of those things that i could play around with wildly– it was a recipe that wasn’t, if that makes any sense. the possibilities were endless; bean variety, spice, viscosity, protein, and not to mention the interesting toppings that go along with it.

with cool weather, the urge for something rich and creamy kicks in. this chili combines the spicy meatiness of chorizo and the soft pillowiness of sweet potatoes. the refried beans create a luscious canvas. and the pumpkin balances flavors with its sweetness and lends a lovely orange hue. this is super delicious topped with crushed tortilla chips, cilantro, and Greek yogurt.

i am thrilled to once again collaborate with an amazing group of food bloggers for the second annual Virtual Pumpkin Party. you can bet on finding the most delicious recipes for anything pumpkin by heading over to Sara’s blog where she has listed the links. enjoy and happy pumpkin eating!


// pumpkin and chorizo chili with sweet potatoes + pinto beans


Makes enough to serve 6-8 


1 pound chorizo

1 medium yellow onion, minced

1 – 10 ounce package frozen sweet potatoes

1 – 15 ounce can refried pinto beans

1 quart jar veggie juice

1 1/2 cups pumpkin puree

1 – 10 ounce can petite diced tomatoes with jalapeño and cilantro

1 heaping teaspoon chili powder

3/4 teaspoon salt

1/2 teaspoon black pepper

1 – 8 ounce package cream cheese or neufchatel cheese, at room temperature


Suggestions for serving:


Crushed tortilla chips

Fresh cilantro

Freshly chopped scallions

Sour cream/plain Greek yogurt

Shredded cheese

Sliced radishes


// In a large pot set over medium high heat, crumble the chorizo and cook, rendering off the fat; about 5-7 minutes. Tumble in the onions; stir and cook until translucent, just a few minutes. Toss in the sweet potatoes, refried pinto beans, veggie juice, pumpkin puree, tomatoes, chili powder, salt, and pepper; stir. Bring to a bubble and then turn the heat to low, cover most of the way with a lid and let cook for about 1 1/2 hours, stirring occasionally, tasting for seasoning. When it’s done, take off the heat and add the cream cheese, melting it in with a spoon.

Serve chili with crushed tortilla chips, fresh cilantro and scallions, sour cream or plain Greek yogurt, and a big mug of cold beer.



crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish + onion hamburger bun

June 9, 2016 by  
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crunchy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun

Grilling season is upon us. So what better occasion to offer you guys this delicious burger recipe that you don’t in fact, have to grill at all! [slit eyes] My timing for these things is truly impeccable.

But while I may not win awards for greatest planner of the year, I can bet this smoked salmon burger would definitely lead the pack in the tasty category. This recipe was born from my desire to eat all the yummy things a lox bagel offers but in a more substantial, gratifying form. Where the lox bagel is morning, delicate, subtle. This burger is night, robust, bold. There is no hiding from flavor here.

Smoked salmon, sumptuous and buttery, is laced within the burger, balanced by the undertones of Atlantic salmon. The burgers are coated with panko and golden-ified into a crispy, crunchy, glorious patty and then sandwiched between a tangy dill-infused whipped cream cheese and bright cucumber relish. Topped with a toasty onion bun and you’ve got yourself a damn sexy burger to make all your wild breakfast-for-dinner dreams come true.


crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish + onion hamburger bun


// crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun


Serves 4-6, depending on patty size


For the whipped dill cream cheese: 


8 ounces whipped cream cheese, at room temperature

1 heaping 1/4 cup chopped dill

Juice 1/2 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder


// Combine all ingredients in a medium bowl. Set aside (or stash in fridge if this is for later).



For the cucumber-shallot relish: 


1/2 English cucumber, sliced super thin or on a mandoline, about 1/8″ thin

3 tablespoons sliced shallot, cut root to root

Juice 1/2 lemon

1/2 teaspoon salt

1/2 teaspoon black pepper


// Toss all ingredients together in a small bowl. Set aside to get happy happy.



crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun



For the crispy smoked salmon burger patties:


3/4 pound Atlantic salmon, skin removed, cut in pieces

4 ounces smoked salmon

1 egg

Zest 1 lemon

Pinch red pepper flakes

1 tablespoon chopped dill

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup panko + additional 1/2 cup, separated

1/4 cup canola oil, for frying


Onion hamburger buns, toasted


// Tumble all ingredients into food processor and pulse multiple times until roughly chopped and it comes together into a ball. Form into 4-6 patties, depending on how thick you want them. Chill them in the fridge for 30 minutes.

Coat patties with panko.

Set a large fry pan over medium flame and add oil. When it shimmers, add patties and cook until golden on both sides, about 6-8 minutes total. Let drain on towel paper-lined plate.

Serve smoked salmon patties on toasted onion hamburger buns with lots of whipped dill cream cheese and cucumber-shallot relish on top. Grab lots of napkins, you’re gonna need it, dude.





Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing

April 26, 2016 by  
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Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing


It’s been a rough couple days, folks. My uncle from my dad’s side was admitted to the hospital yesterday for a stroke. Today, he had surgery to relieve the pressure that was building up in his skull. I just found out from my dad that surgery went remarkably well and that’s he’s resting. They will be able to see him in an hour. It’s the best news I’ve received in quite a while.

It’s times like these, when horrible, sudden things happen to the loved ones in your life that make you take a step back and really appreciate what matters. We take so many things for granted; I know I do. If there’s anything that you can accomplish and be great at in this short amount of time we have on earth, it’s to love people. Love as many as you can. Love them fiercely. Love them now.


Black bean, radish, corn salad with lime-cilantro dressing


When things go awry in my life, the only way I know to cope is to cook. There are many things that are out of my control, but with the knife in my right hand and food on the cutting board, I am confident I have the power to create something delicious. This salad is actually something I’ve been making for several years but never wrote the recipe down. It’s always been one of those things I toss together when I’m craving something crunchy and fresh. I’d love to share it with you, friends.



Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing


// Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing


Here’s a super crunchy, super refreshing salad to enjoy any time of the year but seems to feel the most pleasurable when warm weather beckons and your appetite for fresh veg heightens. This is especially delicious in the late summer when corn is plentiful and sweet. Cotija cheese is a hard, salty, crumbly Mexican cheese that cuts through the acidity of the salad; if you can’t find it, try the Italian version– ricotta salata.


Serves 2-4


15 ounce can black beans, rinsed and drained

2 ears fresh corn, shucked and kernels chopped off

Handful of radishes, cut into small pieces roughly same size as black beans

1/4 cup red or sweet yellow onions, chopped roughly

1/2 teaspoon ground cumin

Pinch red pepper flake, or 1/2 jalapeno, diced

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

1/4 cup fresh cilantro, chopped roughly

4 ounces Cotija cheese, crumbled into large chunks


// Combine all ingredients except Cotija cheese into a large bowl and mix gently; taste for seasonings. Add Cotija cheese and mix gently. At this point, the salad is good to go but if you let it mingle for a while longer, the flavors really meld together and it tastes even better. Your call, amigos.



Chicken stir-fry with yellow squash, red bell peppers, peanuts, and chili garlic-coconut sauce

January 26, 2016 by  
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Chicken stir-fry with yellow squash, red bell pepper, peanuts, and chili garlic-coconut sauce


I survived hot yoga.

I may have sweat about 10 liters, but I survived. It’s a great departure from my regular routine of weight training at the gym, and I’m hoping it will benefit my overall fitness this year.

I threw this chicken stir-fry together early last week as a quick dinner, and it was so good I had to make it again to share with you guys. If you have the ingredients on-hand, this is super simple to whip up for a weekday meal. I love the concept of stir-frys– anchor it with a protein, fluff it up with some delicious vegetables, add some punchy spices, and you’ve got a wholesome and tasty dish that is full of flavor. I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.


Chicken stir-fry with red bell pepper, yellow squash, peanuts, and chili-garlic coconut sauce


// Chicken stir-fry with yellow squash, red bell pepper, peanuts, and chili garlic-coconut sauce


Chili garlic sauce can be found at most supermarkets and most definitely, Asian markets. Ponzu is a citrusy soy sauce, but if you can’t find any, regular soy sauce would work, with the addition of a squeeze of lime juice at the very end of cooking to lend some brightness and acidity. 


Serves 2-3


1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon ponzu sauce

1 teaspoon toasted sesame oil

2-3 teaspoons chili garlic sauce, depending on how spicy you want it

1/2 teaspoon ground ginger

2 tablespoons cut on the diagonal scallions, plus more for garnish

1/2 teaspoon salt

1/4 teaspoon black pepper

1 red bell pepper, cut into bite-sized pieces

1 yellow squash, cut into bite-sized pieces

1/2 cup roasted, salted peanuts

1/3 cup full fat coconut milk


// In a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper. Let this marinate while you prep the next ingredients.

Chop the red bell pepper and yellow squash. Set a wok or medium frypan over medium-high heat. When it’s hot, tumble in the chicken mixture and cook until opaque, stirring often, about 5 minutes. Add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored. Pour in the coconut milk and stir. Let this bubble for a couple more minutes. Taste sauce for seasonings, adding more s + p and/or chili garlic sauce for spiciness. Serve chicken stir-fry as is, alone, or with brown rice.


Some more tasty, quick weekday meals: 

Cauliflower and broccoli stir-fry with tofu + sriracha-spiked peanut sauce

Warm lentil salad with broccoli, napa cabbage, and feta cheese

Spaghetti “pizza” with sausage and feta cheese



Baked stuffed sweet potatoes with black beans, broccoli, and feta cheese

January 17, 2016 by  
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Baked stuffed sweet potatoes with black beans, broccoli, and feta cheese


I took a yoga class today.

For years, I told myself I would join a yoga studio but was hesitant to commit. Would I really go? Would I actually enjoy it? And along with these unanswered questions came a sense of anxiety. I could already envision myself face planting on the floor, tree pose in ruins, slithering away on my stomach out the door, and into the snowy parking lot foliage never to be seen again. I am nothing short of dramatic.

Course, none of that actually happened and I enjoyed myself. It was relaxing, comfortable. Easy like Sunday morning! In fact, I’m looking forward to taking a more challenging class tomorrow that is faster-paced and in a heated environment. So naturally, my new concern is getting heat stroke from doing yoga poses in a 90 degree room. Tune in next week!

The only concern I have with these sweet potatoes, though, is eating too much of it. They are: rich, bountiful, satisfying, comforting. You have the sweetness and lusciousness from the sweet potatoes, the snap from the broccoli, and the mellow chew of black beans. The feta cheese gives this a tangy, salty hit with every bite. It is scrumptious.


Baked stuffed sweet potatoes with black beans, broccoli, and feta cheese


// baked stuffed sweet potatoes with black beans, broccoli, and feta cheese


serves 4


I really prefer using red garnet sweet potatoes here for their bright orange hue and rich, sweet flavor. Try to pick four sweet potatoes of roughly the same size and shape so they cook evenly and at the same time. 


4 sweet potatoes, preferably red garnets

Olive oil


3 cups small broccoli florets

1- 15 ounce can black beans, rinsed, drained

Black pepper

2 teaspoons cumin

1/2 teaspoon cinnamon

1/2 cup feta cheese crumbles, plus additional for topping


Plain, Greek yogurt, for serving

Green onions, snipped, for serving


// Preheat oven to 400 degrees.

Wash and scrub sweet potatoes; dry. Poke holes all around the sweet potatoes with a fork. Put each sweet potato onto a separate piece of foil, drizzle with olive oil, and season with salt. Massage them well, and wrap tightly with foil. Place them on a baking sheet and put in the oven. Baking time will vary depending on the size of your sweet potatoes, but start checking at 1 hour. Mine took 1 1/4 hours to soften.

While they bake, grab a medium frypan and set over medium heat. Drizzle in some olive oil. Once it shimmers, tumble in the broccoli florets; season with salt and pepper. Cook until they just turn bright green, a few minutes. Put into a bowl. Add another drizzle of olive oil to pan and toss in black beans, seasoning again with salt and pepper, cumin, and cinnamon. Cook until fragrant. Tumble black beans into bowl with broccoli.

Once sweet potatoes are done cooking, carefully open foil packets and slice down the center with a knife (as if you were doing a regular baked potato). Open it by smooshing both ends of the sweet potato together gently. Scoop out about half of the flesh of each sweet potato and add to the black bean and broccoli mix. To the mix, add 1 teaspoon salt, 1/4 teaspoon black pepper, and feta cheese. Combine gingerly. Fill each sweet potato with the mixture. You may end up with some leftover. That’s great– it makes a great snack!

Top each sweet potato with another scattering of feta cheese. Place sweet potatoes back into the oven to bake for another 5-7 minutes, or until the feta has softened. The baked stuffed sweet potatoes are great on their own, or as a side. Either way, serve with a dollop of plain Greek yogurt and freshly snipped green onions.


// More tasty things with sweet potato, broccoli, and black beans:

Cinnamon and chile-dusted sweet potato fries 

Sweet potato, black bean, and spinach taquitos

Warm lentil salad with broccoli, napa cabbage, and feta cheese

Mint-Almond Pesto

January 3, 2016 by  
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Mint-almond pesto


It’s the year 2016 and I’m coming at you in an old Michigan hoodie and hedgehog slippers. It’s the Sunday before going back to work after a long holiday break, take it easy on me. Okay fine, who am I trying to kid, I dress like this pretty much everyday… [and i think you already knew that]

With the New Year, many people take this opportunity to reflect on what they’d like to change and improve in their lives. For some, career advancements. Others, marriage, a new home, children. Me? I want to eat. More delicious things. More exciting things. More new things. I want to cook and explore every facet of the ingredients that fascinate me. Food is the light that illuminates my soul– without it, I am a carcass.

Okay, that might have been a little dramatic, and eerily too descriptive. Please don’t envision my half-eaten body dehydrated in the desert getting picked over by wild dogs. Don’t.

Have I whet your appetite yet? Scroll up and take another peek at the pesto I’m here to share with you. There. That’s it. I made this yesterday, on the heels of returning from Florida after a food and alcohol-filled holiday break. My body was begging for health, boldness, satisfaction on a plate. This pesto was so fresh and tasted delicious draped over baked, sliced chicken breasts. I can see this same exact pesto served over grilled fish, broiled shrimp. Smeared on crostini. Add more liquid and you’ve got a luscious pesto sauce to coat pasta noodles. Either way, close your eyes and reflect; it’s going to be a delightful 2016.



// Mint-almond pesto 

makes 3/4 cup


This is a bright and flavorful topping for chicken, fish, shrimp. Feel free to play with the herbs here– you can replace the mint for traditional basil, chives for a delicate onion taste, or arugula for a peppery kick. 


1/3 cup raw almonds

1/4 cup lightly packed fresh mint leaves

1/4 cup ground Parmesan cheese

1 large garlic clove

1 teaspoon lemon juice

Pinch red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

2 tablespoons lukewarm water


// In a small food processor, toss in the almonds, mint, Parmesan cheese, garlic, lemon juice, red pepper flakes, salt, and black pepper. Process and slowly add the olive oil. Add the water. Taste for seasonings. This keeps in the fridge for several days, though I doubt it will stay there uneaten for very long.






Creamy pumpkin and chorizo pasta bake, cheese tortellini, mascarpone-sage sauce, toasted hazelnuts

October 21, 2015 by  
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Creamy pumpkin and chorizo pasta bake, cheese tortellini, mascarpone-sage sauce, toasted hazelnuts

I couldn’t have picked a better day to make this lovely deliciousness because after this weekend’s painstaking loss to Michigan State, I’m going to need a gigantic bowl of this pasta to comfort me and my Michigan tears. There are no words to describe what transpired those last 10 seconds of the game and so instead, I’ll put my mouth to greater use by eating this AND my feelings in the sanctuary of my own bed.

This pasta though, I can most definitely describe. It’s warm, fragrant, spicy, smoky, woodsy, sumptuously creamy, melt-in-your-mouth, an autumnal delight. If you’ve never ventured into savory pumpkin land, you must. I find it extremely satisfying and hearty, and honestly enjoy it more than when paired with its more common, sweeter counterparts. Something magical happens when you combine sage, cinnamon, nutmeg together– it’s a trifecta of warmth that coats the inside of your throat with every bite, and makes you want more.

My recipe has you baking this as a casserole but if you’d rather, you can also leave it as a freeform pasta dish, topping with toasted hazelnuts before serving. I’m also dying to try this next time with porcini mushrooms, goat cheese, thyme.

Many thanks to Sara at Cake Over Steak for hosting this wonderful Virtual Pumpkin Party today where fabulous food bloggers from around the globe are participating to share recipes showcasing this delightfully delicious squash. You can find Sara’s post with all the links to the great recipes here.


Creamy pumpkin and chorizo pasta bake, cheese tortellini, mascarpone-sage sauce, toasted hazelnuts


// Creamy pumpkin and chorizo pasta bake, cheese tortellini, mascarpone-sage sauce, toasted hazelnuts


Serves 6


2 – 8.8 ounce packages fresh cheese tortellini– I really like Bertagni four cheese tortellini, which I find at Whole Foods


3/4 pound ground chorizo

1 large shallot, minced

2 tablespoons minced fresh sage

1 tablespoon all-purpose flour

1 1/2 cups heavy cream

1 cup pumpkin puree

6 ounces mascarpone cheese, at room temperature

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

s + p, to taste

1/2 cup hazelnuts


// Preheat oven to 375 degrees

Fill a large pot with water and set it to boil. Once it does, season with salt, and gently slip the fresh tortellini in until just cooked, a few minutes. Drain, set aside.

In a large saute pan set over medium high heat, cook the chorizo, breaking it into crumbles with a wooden spoon. When it’s almost cooked through, toss in the shallots and sage and stir together, letting them soften. As soon as you smell the warm, woodsy fragrance of the sage, mix in the flour and cook for a minute. Pour in the heavy cream, pumpkin puree, mascarpone cheese, cinnamon, nutmeg, and salt and pepper. Stir to combine over medium flame until it has thickened slightly, a few minutes. Season to taste.

Turn off the flame and tumble the tortellini into the creamy pumpkin and chorizo deliciousness, gently folding everything together with a wooden spoon. Grab a rectangular casserole dish and pour the mixture in.

In a small fry pan set over medium low heat, toast the hazelnuts until just slightly browned and nutty. Take off the heat, cool, and chop roughly. Sprinkle chopped hazelnuts over pumpkin and chorizo pasta bake. Cover casserole dish with foil and bake for 30-35 minutes, or until hot and bubbly.





Potato Omelette

August 5, 2015 by  
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One of the best satisfactions in life is making a delicious, one-of-a-kind meal using the odds and ends ingredients leftover in your fridge. I always seem to have roasted potatoes on hand, eggs, onions. And this morning while I mused about what to fix for breakfast, I remembered a recipe I came across in Laura Calder’s cookbook, French Food at Home, a couple days ago and set about excitedly to whip it up.

I adore these kinds of recipes, the ones that are stellar as written but are the basis for ingenuity and resourcefulness– you can pretty much use whatever ingredients are at your disposal at the time and the results will almost always be wonderful. This omelette was effortless to prepare, and a joy to bring together on a lazy, Norah Jones-filled morning. Per Laura, I used bacon as my savory choice of meat, but pancetta, smoked ham, hell, even smoked salmon or whitefish would be great. Play around with herbs, as I think tarragon and chive might be nice here too.





// potato omelette

inspired by Laura Calder’s potato omelette, from her cookbook French Food at Home

Serves 1 generously, 2 as a first course or accompaniment with green salad


2 slices bacon, cut into rations

2 tablespoons diced shallot

Apple cider vinegar, a splash

1 cup roasted, diced potatoes

3 eggs, beaten, seasoned with salt and pepper

1 tablespoon chopped green onions

White truffle oil, for drizzling (optional)


// In a smallish to mediumish-sized fry pan, crisp up the bacon over medium heat until just golden and beginning to crisp. Toss in the shallot and cook for about another minute. Add a splash of apple cider vinegar and toss about. Tumble in the potatoes and mix, coating with fat. Spread everything out to cover pan. Pour in the beaten eggs, caring to blanket the potatoes, bacon, shallot loveliness. Turn heat down to medium-low, cover, and cook until bottom and top are just set, about 5 minutes. Top with chopped, green onions, and drizzle with white truffle oil before serving.




Homemade turkey chorizo

July 27, 2015 by  
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Pretty sure by now, you know my proclivity towards breakfast, as evidenced by these recent posts. Mornings are so alluring to me– a clean slate, fresh starts, unknown challenges.


Once again, I fall under the spell of the savory side. Warm, spicy, comforting. Chorizo is all this and more. For me, it’s very much a familial thing because my dad would always make homemade chorizo when I was still living at the house out West. He made his more traditionally, of course, utilizing pork instead of turkey, but conceptually they are the same with a few spice similarities.

Two key ingredients in any chorizo: chili and vinegar. You have free reign to experiment with different kinds and combinations here. In this particular recipe, I use New Mexico chile powder and red wine vinegar– two ingredients commonly found in Peruvian cooking.

I tell you what: there is something extraordinary that happens when you mix chili with garlic and acid. Together they create a menage trois of aromas so enticing that it makes it incredibly difficult having to wait until the next day to taste. And yes, you have to wait. At least 24 hours so the meat and spices can flavorize each other and get drunk happy.

But that next morning when you open your fridge, you will be greeted so delightfully by the heady, pungent smell of spicy, garlicky chorizo beckoning to be fried up and scrambled with eggs, that you will forget the hardship you suffered overnight waiting.


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// homemade turkey chorizo


Makes breakfast for 1, all workweek long


2 pounds ground turkey, preferably dark meat

3 fat cloves garlic, pushed through garlic press

2 tablespoons red wine vinegar

2 tablespoons New Mexico chile powder

1 tablespoon cumin

1 tablespoon paprika

2 teaspoons dried thyme

1/2 teaspoon cayenne pepper

1 tablespoon salt

2 teaspoons black pepper


olive oil, for frying

Eggs, optional


// Mix all ingredients into a large bowl with your hands. Separate into two portions, and dump each one onto sheets of plastic wrap to form into logs. Secure tight and stash in fridge to marinate at least 24 hours.

Grab a frying pan and drizzle in a touch of olive oil. When it shimmers, dump in one portion of turkey chorizo and crumble with wooden spoon. Fry until cooked through and golden. If you’re adding eggs, crack them in now directly into the pan and scramble with chorizo until pale yellow and just barely cooked through. Overcooked eggs is a tragedy and a crime– don’t commit it. Eat as is, or, as my dad always served it– in between two slices of white bread.




Garlic and paprika-spiced roasted russet potatoes

July 26, 2015 by  
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Dem taters.

God that’s sexy, isn’t it? I mean even just saying it out loud gets me excited, not to mention the taste, the smell, the way it looks so tempting tumbled on that plate. The perfect breakfast for me isn’t waffles, isn’t pancakes, hell, not even a doughnut(!), and if you know me well enough you know how heavily I adore and worship the glorious doughnut– nope, my best motivation to roll out of bed in the morning is the promise of fried eggs and potatoes. Simple, old school, effing delicious. And even more dangerous with a generous splattering of Cholula, the liquid gold of store-bought hot sauce in my opinion. But you don’t need to have these potatoes just for breakfast– eat them for lunch as a salad, enjoy them as dinner under a blanket of pulled pork, put them in your back pocket to snack on all day long and if you sit on them, you my dear have made smashed roasted potatoes in the time it took you to write that expense report. You. Are. Awesome.




I’ve made a ton of roasted potatoes in my lifetime and can tell you the type of potato you use will yield slightly different results, mostly texturally. The russet potatoes used in this recipe will make for crispy on the outside and fluffy on the inside roasted potatoes. Think of a baked potato. Now think much tinier, like the size a hamster might eat. It’s like that.





Also, let’s talk garlic press. I know many of you probably don’t own one. Own one. It is the easiest way to infuse maximum garlic flavor into anything you cook. I promise you won’t regret it but make sure to rinse press immediately after using, otherwise she can be a little b to clean with sticky garlic cling.





Sticky garlic cling. That’s a thing.





But more importantly of a thing: these potatoes. Do the thing.






// Garlic and paprika-spiced roasted russet potatoes


serves 4 hefty breakfast portions, preferably with eggs and greens


2 1/2 pounds russet potatoes, washed, scrubbed, cut into half moons

4 fat cloves garlic, pushed through garlic press

1 heaping teaspoon paprika

1 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1 heaping teaspoon salt

1/4 cup olive oil


// Preheat oven to 400 degrees. Place a rack in the middle of the oven.

Line a large baking sheet with aluminum foil and tumble the potatoes in. Add the garlic, paprika, thyme, cayenne, salt, and olive oil. Toss together with your hands, massaging the spice and olive oil throughout the flesh of the potatoes. Spread them out evenly and deliver to middle rack of the oven. Roast for 15 minutes; toss with spatula. Roast another 15 minutes; toss. Roast 20, toss, test with knife– if it slides in easy and the potato skins are crispy to your desire, they’re done, if not, roast longer. And then: cool on baking sheet until you can’t stand it any longer. Devour.

With eggs, with bacon, with wilted greens, with ranch dressing. But always, always, with Cholula.





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