PASTA WITH CHORIZO AND SPINACH
This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it's a cinch to make. "When I get home from work, I like to prepare quick dishes, and this is one of our favorites," Athena says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.
Nutrition Facts : Calories 635 calories, Fat 37g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1333mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein.
CREAMY CHORIZO PASTA WITH SPINACH
A super flavorful, creamy pasta with spicy chorizo, tomatoes, spinach, and more!
Provided by sara a.
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Quarter the cherry tomatoes. Remove the stem and the seeds from the red bell pepper. Finely chop the bell pepper and onion.
- Heat olive oil in a large skillet over medium heat. Add tomatoes, bell pepper, and onion with a pinch of salt and the crushed red pepper. Stir to coat everything in the oil, then cook for 7-8 minutes until the vegetables are softened.
- Cook the dried pasta shells in boiling salted water until al dente (about one minute less than the package directions.). To time this best, pour the pasta into the boiling pasta water when you add the chorizo to the softened vegetables.
- Add the chorizo and garlic, and cook for 5-6 minutes, breaking the chorizo into small pieces as it cooks. Stir in the sugar, then pour in the half & half. Stir the half & half into the chorizo until it is mostly absorbed, then stir in the fresh spinach until it has completely wilted down and mixed into the chorizo sauce.
- Use a slotted spoon to transfer the cooked pasta shells directly into the chorizo and spinach sauce, reserving the pasta water. Stir to coat the pasta entirely in the chorizo and spinach sauce, then turn the heat off from under the skillet.
- Stir in the parmesan. If you want a creamier pasta, stir in reserved pasta water 1/4 cup at a time until it's as creamy as you like it. Taste the pasta, and season with salt and pepper to taste.
- Stir in the freshly squeezed lemon juice, and serve immediately (with more parmesan if you like!)
CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
POTATO AND CHORIZO CASSEROLE
I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHICKPEA, CHORIZO & SPINACH STEW
For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium
CHORIZO SPINACH CASSEROLE
I created this rustic dish (with much inspiration from a BHG recipe) to use some homemade chorizo sausage. I quite enjoyed the results...hope you do to!
Provided by flower7
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook chorizo over medium heat about 5-7 minutes or until cooked through. Use a wooden spoon to crumble up the meat as it cooks. Remove from heat and drain off any rendered fat.
- In the same skillet, mix spinach, beans, onion, milk, 1/4 cup of the cheese, lemon juice, nutmeg, and pepper with the cooked chorizo.
- Transfer mixture to a greased 2-quart baking dish.
- In a small mixing bowl combine bread crumbs, remaining 1/4 cup of cheese, garlic, and melted butter; sprinkle over casserole mixture.
- Bake, uncovered, in a 375° F oven for 35 minutes or until heated through.
Nutrition Facts : Calories 486.8, Fat 29.1, SaturatedFat 12.3, Cholesterol 69.2, Sodium 984.4, Carbohydrate 29.7, Fiber 6.9, Sugar 1.9, Protein 28.4
CHORIZO, RICOTTA & SPINACH PASTA BAKE
Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
- Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.
Nutrition Facts : Calories 538 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
BUTTER BEAN, CHORIZO & SPINACH BAKED EGGS
This budget-friendly, midweek meal is simple, satisfying and made in one pan. Less washing up, more flavour!
Provided by Katie Marshall
Categories Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a medium frying pan (ovenproof if you have one) over a medium heat. Add the onion and cook for 3 mins until starting to soften.
- Add the garlic, chilli flakes and chorizo, and fry for another 2 mins before adding the butter beans and a generous pinch of salt. Stir to combine, then cook for 2 mins more. Add the spinach and a splash of water and stir until wilted. Remove from the heat.
- If your pan isn't ovenproof, tip the mixture into a medium casserole dish. Make four dips in the mixture with the back of a tablespoon and crack the eggs into each hole. Sprinkle with salt and freshly ground pepper (and extra chilli, if you like), then bake for 5-6 mins until the egg whites are set and the yolk is still runny. Serve with a scattering of chopped coriander, if you like.
Nutrition Facts : Calories 504 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.3 milligram of sodium
CHEDDAR AND CHORIZO STRATA
Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 370 calories, Fat 22g fat (10g saturated fat), Cholesterol 192mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
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