Chorizo-Tortilla Tortillas

Chorizo-Tortilla Tortillas (Spanish tortillas are known as frittatas here)

I am a big fan of egg dishes and I love chorizo, so this was something I had been meaning to try. It is a Rachel Ray recipe and both Erik and I loved it. I actually think it would be awesome for a brunch because you can serve up pretty slices like a quiche.

2 T EVOO

1/3 lb ground chorizo

4 plum tomatoes, seeded and chopped

1 med onion, chopped

4 garlic cloves, chopped

1 red bell pepper, seeded and chopped

1 red chili pepper (I used 1 jalapeño because that is all I had and it was great)

salt and pepper

I handful of cilantro

4 handfuls of unsalted or lightly salted tortilla chips, lightly crushed

12 large eggs, beaten (I used 8 because that is all I had and that worked well too)

1 1/2 c shredded mexican or chedder cheese

Hot sauce (Franks is great)

Preheat oven to 425

Heat EVOO in skillet over med-high heat

Add chorizo and brown (3 min)

Add tomatoes, peppers, onion, garlic, and s&p; cook for five min

Scatter in cilantro and chips

Add eggs and stir to combine: let the eggs settle, and then cook until set at edges

Transfer to oven and bake for 15-18 min. Top with cheese and melt under broiler.

Enjoy

Party Potatoes

If you have been to my house much, you've probably had these. They are fantastic and a favorite of many. My mom made a bunch for us when she was here, so I thought I should share the recipe. very easy and verrryyy good :)
Party Potatoes

Prepare 12 servings of instant mashed potatoes according to directions
Add to mixture:
1 8 oz package of cream cheese (softened at room temperature)
1 C (or 8 oz) sour cream
1 1/2 tsp onion salt (which I can never find, so I do half garlic salt and half onion powder) if you find it somewhere tell me!

Blend until well mixed. Put into a greased large casserole dish. Top with small chunks of margarine and sprinkle with paprika. Refrigerate if not baking right away.
Bake at 350 degrees for 1 hour or until hot and bubbly. (can be less time if it's not coming out of the refrig.)

Sweet & Sour Meatball Sliders

I made this recipe from my trusty Family Circle magazine last night.  It was SO good.  Josh gave it a 9 out of 10, and I definitely agree with the rating.  (Josh told me that we should include a husband rating system on this blog so that all of our readers' husbands will know that the recipes aren't "dainty little women" food.)  It was VERY filling, we only ate about half of it and couldn't eat anymore. 



Sorry that my pictures are never very appetizing.  I don't usually finish dinner until it's after dark and our kitchen has some nasty fluorescent lighting. 



Ingredients:

1/2    green bell pepper, cored and finely chopped

1  tablespoon  onion flakes

1  can (15 ounces)  tomato sauce

3/4  teaspoon  garlic salt

1/4  teaspoon  black pepper

2  pounds  ground pork

2    large eggs

1/2  cup  corn flake crumbs

1  tablespoon  olive oil

1    medium onion, sliced

1/4  cup  sugar

1/4  cup  cider vinegar

1  package  soft dinner rolls (12 per package)

Directions:
1. Coat a small nonstick skillet with nonstick cooking spray. Heat over medium heat.
2. Add green pepper to skillet; cook 4 minutes. Stir in onion flakes, 3 tablespoons of the tomato sauce, 1/2 teaspoon of the garlic salt and the pepper. Remove from heat. 
3. Place pork in a large bowl.  Stir in eggs, corn flake crumbs and green pepper mixture until evenly blended.  Shape into 12 meatballs, a generous 1/3 cup for each. 
4. Heat oil in a large, lidded nonstick skillet over medium heat. Add onion; cook 7 minutes, stirring. Add remaining tomato sauce, remaining 1/4 teaspoon garlic salt, the sugar and vinegar. Add meatballs to skillet and cover. Reduce heat to medium-low and simmer 17 to 20 minutes or until cooked through, turning halfway.  ( I actually cooked them about 15 minutes on each side.  They weren't done after 10 on each side, and undercooked pork really freaks me out.)
5. Spoon 1 meatball and some onion sauce onto a roll. Repeat with all meatballs, most of the sauce and the rolls.