SMOKY CHEDDAR, CHORIZO AND SWEET POTATO POT PIES
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add 1 tablespoon of the oil to a large saucepan over medium heat. When the oil is hot, add the celery and onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Stir in the garlic, chorizo, sweet potatoes and peas. Add the remaining 1 tablespoon oil and the flour. Stir and cook to remove the raw flour flavor, about 2 minutes. Slowly whisk in the vegetable stock and the cream. Bring to a simmer to allow the sauce to thicken; it should coat the back of a spoon, 6 to 7 minutes. Stir in the cheese and the parsley and remove from the heat. Taste and season with salt and pepper.
- Place six 8-ounce ramekins in a baking dish or a rimmed baking sheet. Fill each with the chorizo mixture until 1/2-inch from the top (the number of pies you get depends on the size of the ramekins). Let cool slightly.
- Meanwhile, roll out the pie crust and, using a large biscuit cutter, cut a circle of dough large enough to cover the entire top of the ramekin and fall over the sides. Repeat until all the ramekins are covered. Brush the dough with the egg, cut 2 to 3 slits in the top to allow steam to escape and bake until golden and the dough is cooked through, 20 to 22 minutes.
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.
APPLE CHEDDAR PIE WITH SWEET POTATO CRUST
This is great cold--also with a good salad and chutney. I've also taken it on picnics and the children have taken it in lunch boxes. It's also good weekend fare for when you're busy and everyone's in and out.
Provided by Norahs Girl
Categories Pie
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In a bowl combine all ingredients; mix well.
- Press dough into a large greased pie plate.
- Filling:.
- Marinate apple in wine for about 2 hours approx; drain well.
- Sprinkle apple and cheese over base of pie crust.
- Beat eggs and cream together; add nutmeg.
- Pour into pie crust and bake for 180°C (350°F) for 45 minutes in a preheated oven.
- Leave to stand in the plate for 15 minutes before cutting.
CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE
This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.
Provided by Brittany Stephens
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
- Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
- Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
- Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
- Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
- To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g
SWEET POTATO DIP WITH CHORIZO & CHICORY DIPPERS
Cater for everyone at your party with this healthy canapé of paprika dip and Spanish sausage - it's gluten and dairy-free
Provided by Sarah Cook
Categories Buffet, Starter
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray and bake for 50 mins until really soft. Leave to cool.
- Scoop the potato flesh into a food processor, discarding the skins. Add the oil, paprika, vinegar, coriander or parsley and some seasoning and whizz to a smooth paste. Transfer to a bowl, cover with cling film and chill until needed. The dip will keep for 2 days in the fridge - just bring to room temperature before serving.
- Cook the chorizo in a small frying pan for 10 mins until cooked through. Drain on kitchen paper. Scatter extra coriander or parsley over the dip and serve with the chorizo and chicory leaves for dipping.
Nutrition Facts : Calories 154 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SWEET POTATO, CHICKPEA & CHORIZO HASH
Bypass the washing-up with this spicy one-pot dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Boil the sweet potatoes for 8 mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5 mins until softened. Add the sweet potatoes and chickpeas and cook for 5 mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8 mins, without stirring, until cooked through, crispy and golden on the bottom.
- Heat grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3 mins until the whites are set. Sprinkle with chilli to serve.
Nutrition Facts : Calories 783 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 4.97 milligram of sodium
SWEET POTATO & CHORIZO CROQUETTES
Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.
Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SLOW COOKER SWEET POTATO AND CHORIZO CHILI
A tasty twist on an old favorite. Garnish with sliced avocado, cilantro, green onion, Cheddar cheese, sour cream, or any of your favorite chili toppings!
Provided by Hollie Penuel
Categories Pork Chili
Time 4h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.
- Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.
- Cook on High for at least 4 hours. Serve in deep bowls.
Nutrition Facts : Calories 375 calories, Carbohydrate 38.4 g, Cholesterol 65 mg, Fat 17.8 g, Fiber 7.8 g, Protein 18.5 g, SaturatedFat 0.1 g, Sodium 1595.8 mg, Sugar 10.5 g
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