Guest Author - Vannie Ryanes
Some recipes just happen. Quick *scalloped potatoes with chorizo sausage* is one of them. This Casserole dish is complete wit a large green salad.
4 large white potatoes, cut into thick slices
1 can cream of celery soup
4 Medium-size hot chorizo sausages, diced
1-1/4 cups milk
3/4 cups cheddar cheese, grated (or buy shredded cheddar cheese in pack)
1 medium/large onion, sliced
4 ounce can green chilies, chopped
Preheat oven to 325 degrees
In a large skillet, heat diced chorizo sausage until brown. Drain sausage on paper towel or paper bag. In separate large bowl add milk, soup, onion, sausage, green chilies and potatoes. Pour mixture into baking dish that has been greased with oil from chorizo. Top with grated/shredded cheese. Sprinkle with paprika. Place in oven and bake for 60 minutes or until potatoes are fork tender and golden brown on top. Let cool and settle before serving.
Makes 6 servings.
*A little olive oil added to the oil from the chorizo makes tasty dipping for crusty bread. You don't want to make a habit of this, but just a taste is certainly delicious.
*Chorizo sausage (hot or mild) is used in Spanish and Mexican cooking. It is the spicy sausage you often find in Paella.
Chorizo with White Beans
4 chicken pieces
1 teaspoon smoked paprika
1 tablespoon olive oil
4 ounces Hot chorizo sausages, sliced
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
3/4 pound chopped tomatoes
16 ounces butter beans
1 sprig thyme
1 bay leaf
salt and pepper
Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over. Lift out the chicken and add the chorizo to the pan. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad. Serves 4.