It’s been many years since my last chorizo/manchego recipe, but it’s a flavor combo well worth returning to! My current supermarket doesn’t have the kind of firmer chorizo I used back in 2013, but I tried two different types it did have, and one was way better for the purpose (= didn’t drip grease up to my elbow). I used refrigerated dough, as I was making this straight back from the airport without time for homemade dough to rise, but it worked really well for this purpose, so I stuck with it when I made my second try!
Ingredients:
- 1 Pillsbury thin crust pizza crust
- 5 ounces Manchego cheese
- Johnsonville ground chorizo – I started off with a tube of ground chorizo and it was super super greasy, but this stuff, the kind that comes plastic wrapped to a foam tray, was much more reasonable
- apricot preserves
Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.
While the crust bakes, cook the chorizo on the stove over medium-high heat.
Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it.
As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits.
Bake an additional 8-10 minutes.
Slice, and enjoy!
Chorizo Manchego Flatbread
- 1 Pillsbury thin crust pizza crust
- 5 ounces Manchego cheese
- Johnsonville ground chorizo
- apricot preserves
Preheat your oven to 400 degrees. Grease or line with parchment/a silpat a 10×15″ half sheet pan. While the oven heats, grate the cheese, then set aside. Pop the crust tube and spread the dough out widely over the pan. Bake for 8 minutes.
While the crust bakes, cook the chorizo on the stove over medium-high heat.
Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it. As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits. Bake an additional 8-10 minutes. Slice, and enjoy!
Ingredients:
The next day, bring 2 1/2 cups of the remaining water to a boil. Place the 2 tablespoons of tea into a tea strainer or, as I had, empty tea bags. Put your tea strainer/bags into the boiling water, cover, and turn off the heat but leave the pot on the warm burner. Steep for 10 minutes.
Meanwhile, in a small dish, combine the cold water and three packets of gelatin, stir together, and let sit 5 minutes.
Gently remove the jello pigs from the mold, pushing from the top – I found they popped out quite easily even from an ungreased mold.
Place as many pigs as you’d like into an empty 9″ springform pan. Pour enough of the cacao tea gelatin in to act as a cozy mud bath for your pigs. Refrigerate until set, several hours.
Once all the gelatin is set, remove the side from the pan. Gently peel the chocolate fences from the parchment and stab the bottom of each section into the gelatin around the outside, to create a fence. Holding the mint leaves in a tight bunch, cut thinly either with a knife or kitchen shears. Sprinkle the cut mint as desired to create patches of ‘grass’. Slice, and enjoy your wigglepigs!
Pat the sliced steak dry using paper towel, then place the dried meat in a large ziploc. Add the cornstarch, seal, and shake well to coat evenly.
Turn the coated meat out into the strainer you placed in the sink, shaking gently to remove excess cornstarch.
Heat 1 1/2 teaspoons of the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger and garlic, stirring constantly until fragrant, 15-30 seconds.
Add the soy sauce mixture and cook for 2 minutes before transferring back to the bowl. The sauce won’t have thickened up yet, and that’s ok, we’ll come back to it!
Turn the heat up to high and add the remaining 1 1/2 teaspoons of oil. Add the beef and cook until browned on all sides.
Add the sauce back and cook until thickened to your desired consistency, which should happen within a few minutes.
Turn off the heat and stir in the scallions. Serve with the prepared rice, and garnish with extra scallions if desired.
Ingredients:
Add the eggs one at a time, beating well after each addition.
Add the vanilla and baking soda and beat again until well combined.
Add the peanut butter and stir in by hand with a rubber spatula.
Stir in the oats, then the chocolate chips, then turn out into the prepared pan.
Spread the dough evenly, pressing it into a flat layer filling the whole pan.
Sprinkle the Reese’s Pieces evenly over the top and gently press them into the dough.
Bake 15-17 minutes, until lightly golden and no longer moist looking. Cool completely in the pan before cutting.
Ingredients:
Add the orzo, dry, to the dutch oven and cook, stirring occasionally, until lightly toasted, about 2 minutes.
Add the wine/extra broth and use a wooden spoon to scrape up any browned bits of shallot from the bottom of the pan. Stir, slowly but constantly, until the wine has fully evaporated.
Add a ladle-full of the simmering broth to the dutch oven and cook, stirring still slowly but constantly, until the broth has been fully absorbed into the orzo. Repeat, adding ladles-full every time the last one has been absorbed. Once half of the broth has been added, add the corn as well, and continue adding, stirring, and absorbing.
Once all the broth has been absorbed, about 15 minutes total, remove the dutch oven from the heat and add the cheese, basil, and butter.
Continue stirring until the butter has been melted and spread throughout, then taste and add additional salt and pepper if needed. Serve with additional Parm on each serving.
Ingredients:
Create a lattice top with your crust slices, laying strips in one direction, then folding every other one back about halfway to add a perpendicular strip, alternating which strips get folded back to create a woven-looking pattern. Fold over the outside edge and crimp.
Ingredients:
Drizzle additional honey over the prepared crust – you don’t want nearly as much honey as you would pizza sauce, as with too much honey the heat of the oven will cause it to melt, pour out onto the pan, and burn.
Top with the chicken, then several large handfuls of shredded cheese. You want the cheese on top to keep the shredded, honey-coated chicken from burning.
Slice and serve!
Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon.
Stir in 3 cups of the cucumber shreds, oil, and eggs until well mixed.
Pour into the greased pan.
Bake 1 hour, or until it passes the toothpick test. Let cool.
When the cake has cooled to room temperature, use a mixer to beat together all the frosting ingredients until smooth. Spread over the top of the cake and enjoy!
Ingredients:
Remove from the heat and stir in the cereal, stirring until evenly combined.
Cool briefly, then, from a long side, life the plastic wrap and use it to help roll the sheet of Rice Krispie treats, rolling and pulling off the plastic as you go.
Wrap the whole log in plastic and refrigerate at least 15 minutes.
Meanwhile, beat together the butter, cream cheese, vanilla, and salt of the frosting, then beat in the powdered sugar until smooth.
Ingredients:
Place the chocolate chips in a medium saucepan and heat over medium-low heat, stirring occasionally until fully melted.
Increase the heat to medium high and drizzle in the milk, stirring constantly until the mixture reaches a gentle simmer, then quickly remove from the heat.
Let cool 5 minutes, then stir in the vanilla and Greek yogurt and stir well. Pour through a sieve into a medium bowl to catch any unmelted chunks.
Pour from there into the popsicle molds.
