Tag Archives: chorizo

Cooking Like a Homesick Texan – Part 2


This past weekend, I had time to really dig into The Homesick Texan Cookbook and try out some flavorful recipes. I spent Friday night making my own Mexican Chorizo and along with some Poblano Mac and Cheese.

But I wasn’t about to stop there!

Sunday morning’s menu included Breakfast Rellenos!

It had been ages since I’d had a chile relleno. When I saw Lisa Fain’s recipe for a Breakfast Relleno in The Homesick Texan, with my adoration for eggs, I knew immediately that they’d be one of her recipes I would attempt to make.

As I began to roast the poblanos and gather the rest of the ingredients, I noticed that at the end of the recipe, it stated to serve with salsa.

WHOOPS! I didn’t have any. However, I did get a tomatillo in my CSA box this past week. And while I couldn’t find a recipe that used just one tomatillo to make a salsa verde, I did see a few that used a combination of tomatoes and tomatillos. And because this recipe online looked pretty easy, I used it as a guide:

Tomatillo Salsa recipe I found at TheKitchn.com

In my half of the CSA box this week {I share with my friend Jen}, I received one tomatillo, a red tomato {well, many red tomatoes, but all but one were already consumed!}, a yellow tomato and a green tomato. That’s how I decided what I would be using to create my salsa. Let me remind you that I’m not much of an impromptu cook, so this is a big deal!

So once the poblanos were roasted, the tomatillo, tomatoes and seeded serrano chiles took their turn under the broiler. Then they went into my beloved food processor:

Pretty darn colorful, don’t ya think?

After puréeing the ingredients together, I tasted the salsa. It was a bit runny; I like my salsa chunky. I also thought that something was missing. So I added a touch more salt, a spoonful of minced garlic and a chopped {non-roasted, non-CSA} roma tomato that I found in my fridge.

While my friend Cinia makes the best salsa of anyone I’ve ever known, I do have to say that this one was still pretty darn good. In fact, Rob loved it. When I served it alongside the relleno, I didn’t think he’d comment on the salsa. I thought it would be more an afterthought. But the salsa is what he complimented me on first, without me even asking what he thought of it.

Breakfast Relleno with Roasted Tomato & Tomatillo Salsa

Okay, so sometimes I get too excited and start eating my creations before I remember to snap a picture for y’all. The relleno stuffing included some of the Mexican Green Chorizo that I made on Friday night along with onions, eggs, spices and cheese. Boy oh boy, was this tasty! And pretty darn easy to make, too. What takes the most time is roasting the poblanos, but very easy to do!

Later in the day, I wanted to make a snack {which ultimately became lunch}. I still had some serrano peppers to use and I wanted to try my hand at making my own Chile Con Queso instead of buying the cheese sauce that my husband so loves. It was actually very easy to make!

Tomatoes and cilantro added to the chile base of the sauce.

Adding the cheese 1/4 cup at a time:

Cheddar and Monterey Jack are used in this queso

Once melted and gooey, we enjoyed tortilla chips with the Chile con Queso and leftover salsa from the a.m.:

Tortilla Chips, Chile con Queso, and Roasted Tomato & Tomatillo Salsa

The queso was good, but could have been a bit spicier. Maybe I should have thrown that last serrano I had in there! Would I make it again? Probably not. Only because I don’t make nor buy cheese sauce like this normally. And it’s not a good thing to have around the house when I’m trying to shed a few pounds. 😉

That being said, we have a ton {not literally} of queso left.

What would you do with leftover queso besides eat it with chips?


Cooking Like a Homesick Texan – Part 1


This weekend, knowing I had ample time so I wouldn’t feel rushed, I decided to finally make an attempt to cook from The Homesick Texan Cookbook.

You are probably thinking, What?! She cooks?”

I don’t blame you after all the posts I’ve done about restaurants and dining out. It’s understandable that you might think that I don’t/can’t cook. But that’s just not the case. I’m still quite the novice and I’ve had some absolute disasters in the kitchen {just ask my husband}, but I do like to cook on a semi-regular basis.

I love coming up with wine pairings for all types of cuisine, but for some reason, I decided I wanted to pick up some Coronas instead. It’s summer and we’d be enjoying some Tex-Mex, so I thought it was only natural:

Poblanos ready for roasting, Coronas with lime and The Homesick Texan Cookbook

When it comes to beer, Corona is pretty much the only lager I’ll drink. And it can’t be done sans lime. I’m not so much into light beers either, but I suspected with Corona that it couldn’t make much of a difference. So I decided to do a side-by-side taste test. And I was right; there was no difference. Well, except for the approximately 50 calories per bottle, of course.

Earlier in the week, I asked Rob to thumb through The Homesick Texan and mark any dishes that looked good to him. I had already marked a few myself:

But I wanted him to have first pick of what I’d make. His choices?

Poblano Mac and Cheese


Sausage Balls

I told him that the Sausage Balls would have to wait. They are more of an appetizer and the recipe makes 36 balls. Rob is not one for leftovers, so I didn’t want those hanging around the house, or wasted. So, if you invite us to a party anytime soon, let me know if you’d like me to make them!

Still, I did have an idea.

When I was thumbing through the cookbook, I saw recipes for Mexican Chorizo. I can make my own chorizo?!” I thought. I looked at the ingredients and the instructions. It didn’t look too hard. That’s when the idea hit me: Rob loved the Adult Mac & Cheese with chiles and andouille at the Burnsville Ale House. I could add chorizo to this Poblano Mac and Cheese!

I know, I’m just Brilliant. Yes, with a capital B.

I thought these recipes would be a little labor-intensive {for me}, so I picked a night when I didn’t have anything planned to do after dinner. I didn’t want to feel hurried. I wanted to enjoy the cooking experience rather than be stressed out about it.

And I think that in total, without rushing and while taking plenty of sips of my Corona, making dinner from The Homesick Texan probably took me about an hour or so. And if I had made the chorizo in advance, the mac and cheese would have been even easier.

To make the Mexican Green Chorizo {aka Chorizo Verde}, I roasted an extra poblano, but also needed two serrano chiles. Luckily, I got a bunch in our CSA box last week:

CSA hot peppers

Yes, Featherstone Farm said they put “hot peppers” in the CSA box this week. How did I know they were serrano peppers? Well, I wasn’t completely sure. I’ve cooked with serranos before, but they do look very similar to jalapenos. However, they are five times hotter! Luckily, I had a leftover jalapeno from my CSA box the week before to compare:

jalapeno vs. serranos

I am grateful for the food processor I bought last year so I could whir together the roasted poblano, spinach, cilantro, serranos and spices:

spicy paste for green chorizo

All I had to do was mix that with some ground pork and cook it up:

Mexican Green Chorizo

Oh boy! The flavor in this chorizo! Talk about well-seasoned! I just made my own chorizo! Yeehaw!!!

Then I put together everything for the Poblano Mac and Cheese and popped it into the oven:

Poblano Mac and Cheese

When it came out of the oven, I served the Poblano Mac and Cheese with a crumbling of Cojita cheese and some of the Mexican Green Chorizo on the side. This way we could taste the mac and cheese without the chorizo first and then mix it in if we desired.

The Verdict?

I don’t think I’ve ever made anything this flavorful at home! Rob had a second helping later in the evening. I was quite proud of this dish and am excited for leftovers for lunch this week. I didn’t ask Rob how it compared to the Adult Mac & Cheese with andouille and chilies at the Burnsville Ale House. I didn’t want to risk bruising my ego. 😉

My only wish was that this Mac and Cheese was a bit creamier. However, this may have been my fault. Author Lisa Fain of The Homesick Texan recommended to add more milk, a little at a time, if when mixing the sauce, it got too think. I didn’t follow this advice because Rob doesn’t like runny, thin sauces. I decided to refrain. Perhaps if I added a little more milk, it would have been creamier?

Come back tomorrow to find out how I used up the rest of Chorizo Verde. I’d like to give a special shout out to Kat, who sent me the cookbook as a giveaway from her blog. She cooks from the book often and I’m often drooling over her photos. Thanks, Kat!

What new dish have you made lately that made your taste buds sing?