Tag Archives: sausage

Appetizer, Recipe

Perfectly Frank’s “Crack” Dip

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Four ingredients. Zero leftovers.

This is one of those dip recipes that you wouldn’t believe could taste so very good, yet be so very easy to make. Local restaurant extraordinaire Perfectly Frank’s makes this as “Crack Dip” on sale by the cup with toasted, seasoned pita chips for dipping.

1 lb mild (or hot) ground sausage (depending on your love of heat).
16 oz cream cheese (softened, cut into cubes)
1 cup sour cream
1 10 oz can of diced tomatoes with chiles

Brown sausage in a skillet; drain grease. Add cream cheese and tomato/chiles. Stir until combined. Transfer to a crock pot and stir in sour cream. Warm through and reduce to keep warm. Serve with corn chips, veggies, pita chips, or your favourite crackers.

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Main Course, Recipe

Chicken Chorizo…Caliente!

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Easy, peasy, tasty, and even better the second day!

4 boneless skinless chicken breasts
3 links of skinless chorizo sausage
2 lbs fingerling potatoes, scrubbed and dried
1 large red onion cut into wedges
zest of 1 unwaxed orange
1 tsp dried oregano
1 tbsp olive oil

Preheat oven to 425F.

Cut chicken and chorizo into about 1 inch cubes. Cut fingerlings in half, if needed, to make all about the same size. In a large bowl, toss chicken, chorizo, potatoes, and onion with olive oil and spread on a baking sheet. Sprinkle orange zest and oregano overtop, and bake for 35-40 minutes, or until chicken is no longer pink in the middle.

Serve with fresh lime to squeeze over, and your favourite veggie as a side dish.

Serves 6 generously, 8, reasonably.

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Main Course, Recipe

Creole Romano

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Creole Romano

1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)

Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.

In a medium skillet, brown chorizo and drain.

In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.

Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.

Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.

Serves 8.

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