Tag Archive: Chorizo


3 packages Villa Ravioli cheese tortellini (12 oz. each)

2 jars alfredo sauce

1 lb. chorizo

1/2 sweet onion

shredded pepper jack cheese

  1.  Brown chorizo and chopped onion in a skillet.
  2. Meanwhile, cook tortellini according to package direction.
  3. Drain meat and mix in alfredo sauce.
  4. Combine with cooked, drained tortellini and pour into a 13 x 9 baking dish.
  5. Sprinkle with shredded cheese and bake at 425 for 15 or 20 minutes until cheese melts.

If you make it ahead and refrigerate or freeze it, I would lower the temperature, cook longer, cover with foil for a while and put the shredded cheese on top at the very end.  I did mine this way because I was in a hurry.  From start to finish, this took less than 45 minutes.

This was a hit.  So many variations and add-ins would make for a great dinner – Any type of ravioli or tortellini, any type of sauce, any type of meat, any type of cheese!  Add in zucchini or yellow squash, peppers, beans – you get the idea!!!


1 large acorn squash

1 large butternut squash

4 c. cooked crumbled Chorizo

3 c. cooked rice

1 small onion, diced

2 Tbsp. chopped jalapeno

1 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 can black beans, drained

salt and pepper

1/4 c. minced clinatro

1-2 c. shredded sharp cheese

Sour cream and salsa for garnish (optional)

Preheat oven to 375 F.  Cut squash and place on a baking sheet drizzled with olive oil cut side down.  Roast about 30-40 minutes until fork will go in easily.  This needs to be done enough ahead of time for the squash to cool so you can cut it up in cubes.  I will do it a day or two ahead next time.


Cook rice according to directions.

Meanwhile, place olive oil blend in a skillet.  Add onion, jalapeno, garlic and sausage.


Cook until veggies are softened.  Stir in paprika, cooked rice, and black beans.  Let warm through.  Add salt and pepper and cilantro.

Place squash in bottom of lasagna pan.  Spoon sausage mixture over squash  Top with cheese.

Bake at 375 until cheese melts, 20 minutes or so.


This recipe was a HIT!!!  We will definitely have it again!


Gluten Free Chorizo Enchiladas (picture of Rachel Ray's Chicken and Chorizo Spanish Enchiladas - recipe adapted)

3 packages (five links each) fresh Chorizo sausage
2 heaping Tbsp. minced garlic
2 heaping Tbsp. sofrito criollo
1 can chicken stock
2 cans diced tomatoes
2 packets taco seasoning mix
2 Tbsp. chili seasoning (in a tube sold in produce)
4 c. shredded cheese
olive oil to brown sausage
18 gluten free tortillas

Remove casing and break chorizo into small pieces. Brown using olive oil (if needed) and drain on paper towels. Mano chorizos are so greasy, you don’t need to add oil.

In remaining oil in skillet, saute garlic, sofrito, and taco seasoning 2 to 3 minutes. Add tomatoes, chicken stock , and chili. Cook 15-20 minutes. Blend with immersion blender prior to using.
Spray lasagne pan with cooking spray. Place about 1/3 of the sauce in the bottom of dish to get ready to layer enchiladas.

Add to chorizo which has been drained and dried in your food processor. Pulse until finely chopped.

In a large bowl, mix chorizo and 3 c. shredded cheese.
Heat tortillas a couple at a time.
Lay out on cutting board. Place a few spoons of chorizo mixture in center and roll.

Place in prepared lasagna pan. Continue until you have one layer.
Spoon sauce over and repeat second layer, ending with lots of sauce!
Any leftover chorizo mixture can be pushed down in the sides of the dish before pouring over the last layer of sauce.
At this point, you can cover and refrigerate.

The night you are having the enchiladas, preheat oven to 400.

Place uncovered pan into oven. Cook 30-35 minutes.

Sprinkle with remaining cheese and cook 5 minutes more until melted.

I served this with yellow rice and black beans. It was a birthday celebration for my daughter Olivia, so we forgot to take a picture of a plate or the finished dish, so I had to borrow the one they had with Rachel Ray’s recipe on Food Network.


Last night, Kerry, Griffin, Donovan, and I went to the ‘Tween Waters Inn on Captiva Island for the Crab Races!  What a fun night.  I ordered shrimp and cheese grits and can’t wait to get home to try it.

The grits were creamy, more the consistency of mashed potatoes, and the shrimp was grilled and there was a chorizo sausage tomato sauce and sliced green onions over the top.

When I have something this yummy, I always try to find the actual recipe.  However, after hours of research to no avail, I’m posting what I intend to try to duplicate this wonderful meal.

I found a recipe for many recipes for creamy cheese grits, and will try them in the crock pot since the consensus is that the creamiest grits cook the longest:

1 c. grits

5 c. liquid (half chicken stock half water)

1/4 c. butter

1/2 tsp. salt

4 oz. cream cheese

2 c. shredded cheese

Combine all ingredients except cheese in crock pot and cook on low 6-8 hours.  A half hour before serving, melt cheeses in.

I found various recipesfor grilled shrimp and chose my favorite ingredients for the marinade:

2 tsp. minced garlic

2 Tbsp. lime juice

3 Tbsp. olive oil

2 tsp. tequila

1 tsp. smoked paprika

1/2 tsp. steak seasoning

Combine marinade ingredients and combine with one pound shelled, deveined shrimp.

Refrigerate for 30 minutes.

Grill or cook on stove top in grilling pan.

I found a few recipes for chorizo tomato sauce, and again chose my favorite ingredients:

1/2 lb. chorizo sausage, casing removed, cooked into crumbles

1 shallot finely diced

1/4 c. mixed green, red, yellow, orange peppers finely minced

1 Tbsp. olive oil

1 can diced tomatoes

1/2 tsp. smoked paprika

1/2 tsp. garlic salt

Cooked shallot and peppers in olive oil.  Add chorizo and tomatoes and seasonings.  This can be cooked all day as well in the mini crock pot if you have it.  You may need to thicken with a little corn starch/water mixture.

I promise to report on my level of success as soon as I try it!



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