Spinach Mushroom Chorizo Bites

I found this recipe and tried a few Friday's ago (for the regular neighbor Friday appetizer happy hour).  We all agreed it was good but needed a bit more - think bacon; sausage; spicy things.  I made it again tonight with some chorizo pieces.  It's better but I still think it could use a kick - maybe red pepper flakes?  Anyway, the recipe is a great base recipe for an appetizer and you can definitely spin it to be your own.

Ingredients: 
¾ all-purpose flour
¾ tsp baking powder
¾ tsp kosher or sea salt
1 tsp dried oregano
1 tsp dried parsley
1 cup mushrooms, finely chopped
2 links of chorizo sausage, chopped into small pieces and cooked through
Pinch of salt
1 handful baby spinach, chopped
1 clove garlic, minced
1 egg, lightly beaten
¾ cup milk
1 cup shredded mozzarella cheese
Marinara sauce for dipping

Directions: 
Preheat oven to 375 F. Lightly grease a 24-cup mini muffin tin and set aside.
Break chorizo into bite sized pieces and saute in a medium size skillet.  When they are done, set aside on a plate covered with paper towels.  Reserve any oil left.  
Add mushrooms to the skillet and a pinch of salt and saute until mushrooms begin to release liquid, 2-3 minutes. Add spinach and garlic and saute for another 2 minutes, until spinach is wilted and garlic is fragrant. Remove from heat.
In a large bowl, combine flour, baking powder, salt, oregano, and parsley. Set aside.
In a separate bowl, whisk egg, milk and cheese then add to the flour mixture and stir gently just to combine. Stir in mushroom/spinach mixture then the chorizo. Let stand for 10 minutes.
Spray mini muffin tin with cooking spray.  
Gently stir the batter. Divide evenly between the cups of the muffin tin. Bake for 20-22 minutes, until set and browned on top.
Serve warm with warm marinara.

Enjoy!!

Chorizo with Pasta, Mushrooms and Tomatoes

M had to go to work the night we served this so I wanted something pretty quick and easy to make so he could eat and get to work.  I found this recipe and decided to try it.  We altered it a bit but it turned out really well & there weren't any left overs!  B wanted chicken tenders with hers - I think the Chorizo was just a little too spicy for her.  But, all in all, this is a great weeknight meal!

Ingredients:
3/4 box of rigatoni (any pasta works)
1 pkg chorizo
3/4 pkg baby bella mushrooms
1- 8 oz can diced tomatoes (I used the ones with basil & oregano)
Fresh grated Parmesan cheese

For the sauce (Michael made this up to add to what we already had):
1-2 tsp flour
1 tsp light cream
1 tsp skim milk

Directions:
Put a few tablespoons of water in a large skillet.  Add chorizo over medium high heat and cover.  Cook for about 10-12 minutes, turning chorizo a couple of times.  Take cover off pan & continue to cook chorizo for another 5-7 minutes.  Remove from pan and put on paper towels to absorb some of the grease.  Cut into bite size pieces and set aside

Boil pasta according to package instructions & drain

In a small pan, add some butter / margarine and saute the mushrooms until done

In a small bowl or cup, add flour, cream and milk and whisk to combine.

In the pan you cooked the chorizo, add tomatoes (along with the juice from the can), add in flour mixture and stir to combine.  Add in chorizo and mushrooms.

Combine pasta and chorizo mixture.  Top with a little fresh grated Parmesan cheese.

Enjoy!

Chorizo & Veggies over Pasta in a Light Cream Sauce

We didn't know what we wanted last night for dinner but since it was so cold, we went with a hearty pasta dish.  I've made something similar before and used the same method for the sauce as the last time.  B didn't want the chorizo, so I made her dish with chicken tenders and the veggies (and a butter sauce).  It turned out pretty good and has many possibilities of what to throw in next time!

The veggies being sauteed 

The finished product

Ingredients:
1 package of chorizo
1/2 package sun-dried tomatoes
1 package baby bella mushrooms
1 medium size head of broccoli, florets removed
3/4 box of rigatoni pasta
1/2 c low fat milk
1/4 c low fat chicken stock
1/4 lemon (for the juice)
Parmesan cheese, shredded
Red Pepper flakes
Margarine
1-2 tbsp flour
1 tbsp olive oil

Directions:
In a saute pan, place chorizio in a little water (not enough to cover the sausage though).  Cover and simmer on medium to medium low for about 5-6 minutes.
Drain off water, add a little olive oil (maybe 1 tbsp) and brown the sausage.  I ended up pulling the sausage off of the heat, cutting them into bite size pieces and then saute that way until they were done - maybe another 6-8 minutes.  
In a separate pan, saute mushrooms, broccoli florets & sun-dried tomatoes in a pan with a little margarine.  Stir veggies occasionally until the veggies have softened up
Bring a pot of water to a boil and cook pasta according to package directions.  Drain when it's done.
In a small sauce pan, add milk, chicken stock and juice from 1/4 lemon.  Simmer over a medium to medium low heat and stir.  Add in Parmesan cheese and some red pepper flakes (to your liking) and continue to stir.
To thicken the sauce, slowly add flour until the sauce is a consistency you like.
Mix veggies; chorizo; pasta & sauce in a big pot (I used the same one that I cooked the pasta in).  Place in serving bowls and top with a little fresh grated Parmesan.  Serve immediately.