Sheet Pan Chorizo With Potatoes And Asparagus For Two Recipes

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

Steps:

• Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
• Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.