While I was perusing my friend Bee's blog, over at a Quarter Life (Crisis) Cuisine (congrats on the new domain name, chica!), I noticed her most recent post was a Cinco de Mayo recipe. Panicking slightly, I looked at my calendar and realized it was, in fact, almost May 5th. Where has this spring gone!? With the strange weather we've been getting in Rochester, my brain has not really wrapped around the fact it'll soon be summer.
But it's true, and I must forge ahead. So being inspired by Bee, I frantically searched for a fun Mexican dish to make to celebrate this fun holiday. Five minutes before I left work to go grocery shopping I stumbled upon this recipe for chorizo, bean, and cheese nachos from Emeril, over at FoodNetwork.com. It is layered like a lasagna and baked, and the rings of onions on top gave it a cool polka dot effect that I thought was cute 🙂
Despite my mother not liking sausage, I tend to use it in quite a few of my recipes. I love how versatile it can be! You can cook it whole and shove it in a bun, you can slice it and saute it, or you can crumble it and use like ground beef. Chorizo is different from regular sausage, and it has a distinctive taste that comes from the vinegar and paprika. There are many varieties, so for this Cinco de Mayo dish, make sure you purchase a Mexican chorizo (Spanish chorizo is very different). ...continue reading →
I absolutely love Panera Bread. When I was at school I would make a weekly trip out there to gorge myself on soup-filled sourdough bread bowls. For the first year of my obsession with Panera I ate only chicken noodle soup, but then I tried the broccoli cheddar, and my world was rocked.
I've only made matzo ball soup before (which is the easiest, most delicious thing ever...I'll make it again in the fall!), and so I decided that for my first *non-chicken based* attempt I would make my favorite unhealthy Panera favorite!
And guess what? IT TASTED PHENOMENAL! I'm excited to post a recipe that turned out well to prove to you that I don't always light my dinner on fire or pour a can of spaghettios on top. I found the recipe on CDKitchen.com, but I made a few modifications, so I'll post my directions as well.
You will need:
1 tablespoon plus 1/4 cup melted butter
1/2 medium onion, chopped (I only used a 1/4 of the onion)
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces shredded sharp cheddar cheese (As you can see in the picture, I ate half the block of cheese before I started cooking, so I only had about 5 ounces left =P it STILL tasted great though!)