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Easy Sauteed Potatoes with Chorizo

Written By Cherie Schenker - August 09 2013

Easy Sauteed Potatoes with Chorizo

1 tablespoon olive or virgin sunflower oil
1 lb. or package of chorizo, remove casing or chunked
1 small onion, diced
1 pound red potatoes, diced and boiled
2 Diced, fresh heirloom tomatoes
1 Diced, fresh green or red bell pepper
Kosher salt and fresh ground black pepper

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan. Add the oniond and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and top with diced tomatoes & peppers. Serve warm.

This can also be wrapped in a tortilla with a little shredded cheese added if desired. It makes excellent filling for a breakfast burrito on the go!

Easy "Roasted" Free-Range Whole Chicken

Written By Cherie Schenker - August 01 2013

Ingredients:

1 3-5 lb. Whole Free Range Chicken

1 T Garlic Salt

1 t Black Pepper

Dash Tarragon (optional)

Dash Rosemary (optional

2 c Water

Directions:

Place bird in slow cooker. Add seasonings and water. Cook on low 5-6 hours. Remove from slow cooker. Place in baking dish. Rub generously with butter. Broil until skin is crisp & golden (about 8-15 minutes). Serve warm.

Tip: Save left over bones. Boil in water for 30-40 minutes with onions, celery and garlic for a nutritious broth.

Grilled German Pork Burgers

Written By Cherie Schenker - July 29 2013

German Pork Burger Recipe

Juniper berries are available whole in most good supermarkets, you'll need to crush them or grind them for this recipe. If you can't find juniper berries either omit them or substitute with 1/2 teaspoon of celery seeds instead. It will be a different flavor, but still good. If you don't eat pork, you can use ground beef instead or even mix the two.

Ingredients

2 pounds ground pork
1 Tbsp Kosher salt
1 Tbsp ground juniper berries (optional)
1 Tbsp caraway seeds
1 Tbsp black pepper
1/4 cup chopped parsley
1/4 cup sour cream
Vegetable oil
Sauerkraut and whole grain mustard to top burgers
Burger buns

Method

1 Using your hands, mix in the salt, ground juniper berries, caraway seeds, and pepper in with the ground pork. Mix in the chopped parsley and sour cream.

2 Form into patties, anywhere from 1/4 pound to 1/2 pound each.

3 Heat a teaspoon of oil in a frying pan on medium heat. Add the burger patties to the pan, and cook slowly, 4 to 5 minutes each side, until the interior of the burgers reaches a temperature of 155°F. Alternatively, cook on a grill on medium heat, 4-5 minutes each side, until the burgers are cooked through.

4 Remove the burgers from the heat and toast the buns on the pan or grill. Top each burger with a dollop of whole grain mustard and a sprinkling of sauerkraut.

Yield: Serves 4-6.

Courtesy: simplyrecipes.com

Braised Short Ribs in Red Wine Sauce

Written By Cherie Schenker - July 26 2013

Braised Beef Short Ribs with Red Wine Sauce

INGREDIENTS

2 pounds well-trimmed beef short ribs
1 teaspoon vegetable oil
Salt and pepper
1 can (10-1/2 ounces) double-strength beef broth or beef consommé
1 cup dry red wine
2 small onions, quartered
4 cloves garlic, minced
3 fresh thyme sprigs
1-1/2 cups sliced mushrooms
2 tablespoons butter
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

INSTRUCTIONS

Heat oil in large stockpot over medium heat until hot. Brown beef short ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
Remove short ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over short ribs. ~Courtesy of "Beef. It's What's for Dinner." Used with permission.

Grilled Eggplant & Chicken Caprese Kabobs

Written By Cherie Schenker - July 25 2013

Grilled Eggplant & Chicken Caprese Kabobs

Ingredients:

Chunks of grilled chicken* Chunks of grilled eggplant

Cherry tomatoes or large chunks of heirloom tomatoes Cubes of fresh mozzarella

Fresh Basil leaves

Place chunks, basil and cubes on a kabob skewer & serve. *(Thighs make the best kabobs)

Have Questions? Call 620-632-4470

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Easy Sauteed Potatoes with Chorizo