Portuguese Sausage Sauce

 One question I often ask myself is,

Why do you make things harder for yourself?

During the summer months Johnie and I tend to be very busy.

We spend the summer months traveling on the motorcycle

whenever we get a chance, and we also use the warm weather

months to do our family visiting. 

So the blog tends to be neglected.

Oh, we still cook and take photos of our creations.

But I, the information provider.

I tend to let things sit.

Procrastinate.

I know you know what I'm talking about.

And then when I find time to post I have to weed through

all the photos, note pads, and Pinterest.

It's kind of like putting a jig-saw puzzle together

with no shapes.....

I put together this sauce not to long ago. 

I was in search of a pasta sauce recipe that called for chorizo.

I headed to my favorite recipe finder....Pinterest.

But I wasn't happy with the recipes I found.

So what I did was, I pieced together many recipes to 

come up with this one.

Portuguese Sausage Sauce

I had about a pound and a half of bulk Mexican Chorizo.

I cooked the chorizo in about two TBS of olive oil.

Added 3 cloves chopped garlic

3 green onions, tops included, chopped

3 celery hearts, chopped fine

1/2 c. chopped fresh mushrooms

I left the veggies cook with the meat until glassy/tender.

I added a jar of good quality marinara

Brought it to a low simmer and added 3/4 c. of heavy cream.

I left it simmer until heated through.

Then I added 1/3 c. chopped parsley before serving over pasta.

Chorizo Steak Chili Burritos

I have to get this recipe in print before I forget.

 Over this last weekend Johnie tried to leave Angie in the dust

with the cooking of the meals.

Once Johnie gets started there is no stopping him.....

Angie is one lucky lady to have a man that can cook so well.

 Sunday morning Johnie pulled the steaks out of the fridge.

He likes to season them up and get them to room temperature

before he grills them.

This recipe is going to be a step-by-step

Angie desperately trying to keep up,

kind of post.

 Johnie also threw together some mushrooms and onions in a foil pack.

Two cans of mushrooms

One onion sliced

Two tablespoons of butter cut in pieces

The seasonings: salt, pepper, and Tony's creole spice

 Johnie thought it was kind of funny that Angie was desperately

trying to write everything down.

When he thinks something is funny he has to get it on film.

Why not capture laughter?

Laughter is one of life's best medicines.

 We ended up with one grilled steak left over.

Johnie sliced the steak real thin and mixed it with the leftover

mushrooms and onions.

He browned 1/2 pound of ground chorizo in a medium skillet.

After the chorizo was browned he added the sliced steak,

onions and mushrooms.

He heated everything up for about 3-5 minutes.

 Johnie then added 1 cup of leftover chili.

And if you missed his recipe, 

just click here. 

He scooped about 1/2 c. of the meat mixture into the center

of 6- 10 inch flour tortillas.

Then he folded in the ends and rolled them up. 

 He placed the them seam side down in a small casserole dish.

Topped the burritos with about 2 c. of chili,

and placed the dish into a preheated 350 degree F. oven

for about 25-30 minutes.

The last 5 minutes Mexican shredded cheese was added on top.

About 1 1/2 c.

 Just a little FYI....

These are very filling.

We had a late lunch on Sunday,

Johnie made these burritos for dinner,

and we both took two bites and said we were full.

You could also top these with toppings of your choice.

Sour Cream,

Lettuce,

Pico De Gallo,

Avocado,

etc.....

We hope you enjoy this recipe.

And if you want to make these quickly you can just use

canned chili of your choice.

It is a great way to use up leftover grilled steak.

See Ya'all Soon

Chorizo Rice Bean Soup & The Weekend

We had a very busy weekend.

A very spiritual weekend.

Johnie's son was baptized on Sunday.

We spent the whole entire day with him.

And we are very proud of him.

We started the day with lunch on the grill.

We found these great big thick pork loin chops 

at our local Kroger.

Johnie seasoned them all up,

grilled them slowly,

and kept them moist with BBQ sauce.

And we ended the day with ice cream at a
local ice cream shack.
Perfect day!


I'm stuck on soup.

One of my very favorite comfort foods.

This is some of the best soup I have ever had.

No LIE!!

The flavors are just awesome.

If you like a little spice in your life you will love this soup.

And when the snow is flying this winter.....

SSHHHHHHH!!!

You can read that very quietly if you want to.

This soup will for sure warm you up.

My kitchen smelled just like a Mexican restaurant while I was making it.

One of those aromas that keeps you going,

 "OOOOO, AHHHHH, MMMMM"

This recipe came through my Pages Feed on Facebook.

I am so glad I pinned it.

The inspiration came from the Web Site, Diethood.

I made a few changes, 

and like always if you want the original give Diethood a visit.

Yesterday Johnie worked a 13 hour shift.

So he was not here for dinner.

I packed his soup in his lunch today.

I can't wait to hear how he liked it.

Chorizo Rice Bean Soup

1 TBS butter

5 green onions, sliced, tops included

4 small cloves garlic

1 lb. ground chorizo

a little salt and pepper

1-15 oz. can diced tomatoes (mine were flavored with fennel)

1-15 oz. can great northern beans

1-15 oz. can black beans (drain and rinse both beans)

2 tsp. dried parsley

4 c. hot water

3 TBS beef soup base

1/2 c. uncooked rice

Melt butter in a dutch oven over medium heat. Add onion and garlic. Cook for 3 minutes. Turn heat up to med/high and add chorizo, salt and pepper, and parsley. Cook for 5-8 minutes.

When chorizo is browned add tomatoes and beans.

Add water and beef soup base. Bring to a boil stirring occasionally.

Add rice and turn down to a simmer. Cover and let simmer for 18-20 minutes.

See Ya'all Soon