This stuffing was discovered in Food Network magazine, and I felt it would go really well with our Christmas feast. This blog is all about experimenting with new foods/recipes, and Chorizo (a spicy spanish pork sausage) is definitely a new food for me. I bought mild Chorizo, instead of hot, because I wasn’t sure how my guests would react to something so spicy. This recipe comes from Aaron Sanchez, who I love to watch as a judge on Food Network’s Chopped. This recipe was definitely a fun twist on a traditional cornbread stuffing. If you feel like trying something new, click HERE. This would make a great side to any meal, and it was extremely easy to make!
**Note: This recipe yields about 3 Cups, which I thought was odd, so I quadrupled it for Christmas. When I make it again, I will probably double it to have leftovers.
It has been incredibly busy this fall at the Murphy household. Between school work, papers for my graduate class and coaching, cooking has been on the back burner. No pun intended ) I have been trying to find recipes, or make dishes, where I can use vegetables from my garden. This recipe was found in my Cooking Light Magazine. Read my observations and analysis to see what I changed in the recipe.
Cilantro Lime Rice is usually made with cilantro and lime. I wanted to dress it up and give it more flavor so I added jalapenos and pineapple. I felt it still needed some sweetness, so I added some of the sauce from the Tequila Glazed Grilled Chicken Recipe.
- 4-5 C cooked brown or white rice (I used brown)
- 1/4 (or to taste) chopped cilantro
- juice of 2-3 limes
- 8 oz. crushed pineapple, drained
- 1/8 C (or to taste) of the pineapple sauce made from the Tequila Glazed Grilled Chicken Recipe
- 1 jalapeno, diced (you can remove the seeds and membrane if you don’t want it too spicy)
1. Mix together all ingredients to taste. That’s it!