View allAll Photos Tagged chorizo
La pleine lune photographiée samedi 20 novembre depuis le Chasseron. Une superposition sur une photo d'un fond plus clair, vu que techniquement il n'est pas possible d'avoir les deux.
(021/365) I got the idea for these from a Joe Wicks recipe & have made them a few times now www.dailymail.co.uk/home/you/article-4515320/Joe-Wicks-sp...
They are so easy to make, full of protein & low carb (I am cutting carbs for health reasons). You can vary the ingredients; use different cheeses, omit the chorizo & use ham instead or omit completely if you're vegetarian. I often use grated courgette (zucchini) or on this occasion I grated in some Acorn squash instead of broccoli. They didn't rise so well this time (maybe the Acorn squash was too dense?) but are still very tasty. Fun to experiment with ingredients & a great way of using eggs up. Our little bantams are laying well at the moment.
These egg muffins keep for 5-6 days in the fridge. I often reheat a couple for brunch with bacon & some mushrooms or just eat them cold as a mid afternoon snack 😊
"... Cortaron el pan casero
con el facón de San Juan,
dos rebanadas de pan
con un chorizo caliente
saciaron tuita la gente
y así... nació el choripan ..."
Fragmento de "El milagro del choripán", de Marta Ferrer
Fuente: gauchoguacho.blogspot.com
Plácido Rosas, Cerro Largo, Uruguay
Petit instant infusion au milieu de ma journée... Avec... une infusion...au...au chorizo ?
Vraiment ?
Oui bon ok... J'avoue que ce n'est que du rooibos vanille fraise que j'ai UN PEU recoloré. :-))
smoked chorizo with a side of beans, creamed spinach and a flight of beers
at Holy Smoke, my favorite BBQ joint.
(57/365) Again due to the weather (and work), this picture of my breakfast will do for today's photo. For those unfamiliar with Mexican food, this is a burrito, specifically a chorizo and egg breakfast burrito. Chorizo in Mexico, unlike Spain, is a fresh sausage. It is made from finely ground pork heavily seasoned with red chile, garlic, and cumin. It is usually used in relatively small amounts to season other dishes, but it is a common ingredient in breakfast burritos here. What I used here is storebought, and a bit to much fat for my taste, so I will be experimenting with homemade versions over the next few months.
(75/365) Cooking a batch of scrambled eggs with homemade chorizo. This will go into a couple of burritos. This is one of my favorite breakfasts. See cookingwithsteve.blog/2019/03/16/chorizo/ for the recipes.
An Italian stable of minestrone soup 🍲 with a Spanish twist of chorizo with sourdough bread and spread of Ireland 🇮🇪 biggest export kerrygold butter made with thirteen vegetables 🍅 and finished with a mandatory splash of USA 🇺🇸 finest Tobasco sauce ! We would go as far to say and Anglo European delight 😋😍❗️
(72/365) For 119 Pictures in 2019, #96 "A Spoonful of ...", This is a spoonful of homemade chorizo. Mexican chorizo, unlike the cured Spanish version, is a fresh pork sausage, heavily seasoned with ground red chile and paprika, loads of garlic, cumin, and a few other spices. Storebought versions usually contain tongue, saliva glands, and other things I'd rather not even think about, and that's why I make it myself, which really isn't hard. The meat is pure ground pork shoulder and pork loin, no unspeakable parts. Vecause it has a very strong flavor ( I did mention loads of garlic!) it is mostly used to season other dishes. I normally mix some in with scrambled eggs, usually as a burrito or taco filling.
breakfast of french toasts and Spanish chorizos, which is sausage made from coarsely chopped pork and pork fat, seasoned with garlic, smoked paprika and salt. for sweetness , some maple syrup. great start of the day!