Tag Archives: sausage

Composed Salad with Green Chile Sausage

A composed salad with green chile sausage and a variety of healthy salad ingredients. | mjskitchen.com

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Today you’re getting two recipes for the price one – a Green Chile Sausage recipe and a Composed Salad recipe that uses the green chile sausage as a salad component.  Normally, I would never have considered using sausage in a salad, but this chile sausage has a flavor profile that allows it to be used in a variety of ways, including in salads.

The composed salad shown here is just one variation of a salad using green chile sausage.  There are many other ingredients that can be used in addition to or in place of what you see here.  The recipe below lists the ingredients shown and a few other ingredients that are complementary to the green chile sausage.  Of course, putting together a salad like this usually just comes down to using what you have on hand.

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Roasted Vegetables with Mexican Chorizo

Roasted Vegetables and Chorizo - A serious mix of root vegetable are combined with peppers and chorizo then roasted to perfection for a hearty one pot dish. #roasted #vegetables #chorizo mjskitchen.com

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Roasted Vegetables with Mexican Chorizo is a potpourri of root vegetables roasted with onion, peppers and Mexican Chorizo.  It is a relatively easy dish to make but does require a lot of chopping, something that I enjoy doing. Once chopped, the root vegetables are tossed in a bowl with some simple spices and oil, then roasted.  After 20 minutes, the peppers and chorizo are added and the roasting continues until done.  This two-step roast allows the root vegetables to completely cook without overcooking the peppers and chorizo.  And what is the end result? A hearty bowl of goodness.  A complete meal all in one dish.

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Sage Pumpkin Soup with Apple and Andouille

A robust pumpkin soup seasoned with sage and enhanced with apples and sausage for flavor and texture #soup #pumpkin mjskitchen.com

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Sage is a perennial herb that makes a gorgeous plant for any herb garden and supplies its grower with an abundance of dried sage that is a thousand times better than anything you can buy off the shelf. Each year I dry enough sage for a year’s worth of recipes and then some.  One such recipe is this Sage Pumpkin Soup with Apples and Andouille which uses a generous amount of crushed dried sage to complement its other ingredients.

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Chorizo and Eggplant Skillet Pie

It's like Frito Pie - Chorizo and eggplant topped off with tortilla chips and cheese | mjskitchen.com

 

This dish was inspired by an eggplant casserole that my mother used to make when I was a kid.  The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original.  This Chorizo and Eggplant Skillet Pie is the result.

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Butternut Squash Risotto With Andouille Sausage

Risotto with roasted butternut squash and andouille sausage

 

In preparation of a new raised garden bed for next year, Bobby dug up an area of the yard last spring and started piling leaves and compost in it.  Low and behold, we soon had a couple of squash plants growing. We decided to just let them grow at the chance of getting something. We’ve never had much luck with volunteers before, but we thought “maybe this year”.  The two plants grew throughout the summer and, even though they were beautiful plants with a lot of leaves and blooms, we didn’t get very much. One produced two butternut squashes and the other, one cute little pumpkin.  Not very prolific, but at least we got something. I picked the first butternut squash around the middle of August and it sat on the countertop for a couple weeks, just waiting for the right inspiration to turn it in a meal. That inspiration came the day I brought home a pound of freshly smoked andouille from the Alpine Sausage Kitchen, a small German sausage smoke house in my neighborhood.  I love sausage with butternut squash so I decided to make this Roasted Butternut Squash Risotto With Andouille.

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A Festival of Strawberry Salad Recipes

A Festival of strawberry salads | mjskitchen.com @mjskitchen

It is well into strawberry season here and really warming up. What better time to start throwing in a few refreshing strawberries to sweeten up those summer salads. I’ve shared a couple of strawberry salads with you in the past, but thought you might like some more. After a little time searching through blogs and Pinterest,  I found several other people that like strawberry salads as much as I do. However, I was surprised that I didn’t find more.  Maybe we can start something here. 🙂 Below are several delicious strawberry salads and I believe the inspiration for many more.

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Homemade Mexican Chorizo Sausage

Mexican Chorizo @MJsKitchen mjskitchen.com

 

Let’s make some Mexican Chorizo, one of my favorite sausages.  Making my own sausage is something I’ve always wanted to do, but after seeing the process of grinding, stuffing, curing or smoking, I decided to take the easy way out and choose a sausage that doesn’t need any of that. Mexican Chorizo can be made with ground pork bought from your local market, and herbs and spices found in any well-stocked spice cabinet. Because it’s normally used as a bulk sausage, no casing is needed.  I do like to let mine sit in the refrigerator for 1 to 3 days in order to let the seasoning meld with the meat before using it, but that’s not really necessary.  You can use it right away, the next day, 3 days later, or freeze it for another time.

At the end of this post, you’ll find several recipes that use Mexican chorizo. Be sure to check them out.

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Asparagus, Mexican Chorizo, and a Soft-Boiled Egg

Salad of asparagus, chorizo, and soft-boiled egg @MJsKitchen

This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook’s Illustrated.  The article was about getting the perfect soft-boiled egg by actually “steaming” it rather than boiling it.  I have now tried the steaming method several times and each time have ended up with “perfect” soft-boiled eggs – cooked whites and creamy yolks. SO good!

Now that I have all of these soft-boiled eggs, what do I do with them all?  The article suggested serving one over steamed asparagus drizzled with olive oil.  I tried it, and it was excellent, but I wanted more. So by adding just a couple more ingredients, I came up with this delicious asparagus, chorizo salad that can be served by itself, as a side, or a starter for a meal.  If you’re vegetarian, just omit the meat.  It’s a great salad with or without the chorizo.  The chorizo adds a spiciness and meatiness that you can’t get otherwise and actually, provides a complete meal for us.  If you can’t find chorizo, you can use bacon.  Who doesn’t love bacon on a salad?!

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Skippin’ Jenny (aka Hoppin’ John, Black-eyed peas)

Eat Hoppin John (aka Black-eyed Peas) on New Years for  a prosperous and lucky 2018!

Hoppin John

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My favorite way to serve black-eyed peas is as a Hoppin’ John which is a pot of black-eyed peas cooked with a ham hock, a few vegetables, and a touch of something spicy.  As with most traditional dishes, there are several variations of Hoppin’ John.  My version uses ham hock and smoked ham or andouille sausage. The spice comes from Tabasco and homemade pepper sauce which is basically a chile pepper infused vinegar.  The peas are served over rice and with my favorite side for anything served in a bowl – buttermilk cornbread.

Eating black-eyed peas and cornbread on New Year’s Day has been a tradition in this household for a very long time. Of course this comes as no surprise having been raised in the south.  In case you didn’t know this already, eating black-eyed peas on New Year’s Day is intended to provide good luck and prosperity throughout the year.  According to Wikipedia, the tradition of eating black-eyed peas on New Year’s Day goes back to the middle ages which I found very interesting. Serving the peas with greens such as collard greens, turnip greens or kale, increases one’s potential prosperity because greens are “green” representing money.  However, I like to go for the “gold” and serve my peas with cornbread.

When Hoppin’ John is served the day after New Year’s, it’s called Skippin’ Jenny, and provides even more luck for a prosperous year.  If you are like us, you’ll have this dish on January 1 and 2 and a couple more times in winter, racking up as much luck as possible. Does it work? Who knows.  We’re obviously not going hungry, so something’s going our way.

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