Main Dishes

Chorizo and Black Bean Queso

by Shawnda on October 6, 2014

in Appetizers,Beans and Legumes,Mexican & TexMex,Pork,Tailgating Favorites

Chorizo and Black Bean Queso

Last weekend, we had the most amazingly glorious cool front blow through southeast Texas that left me so ready for sweatshirts and frito pie and Friday night football games.

We don’t usually get very much of (what most people consider) a fall, but the snippets we do get are to be immediately celebrated with early morning runs, crockpots full of chili, and publicly sporting a scarf and riding boots. Even though we all know that chilly morning low of 60 will quickly climb to 81 by lunch.

IT STILL COUNTS.

Chorizo and Black Bean Queso

With windows open and Pandora blasting a carefully crafted no-BroCountry-allowed station, we set out to make football munchies for the don’t-even-think-about-turning-on-the-AC weekend.

We started with melted cheese. And a shot of tequila.

Chorizo and Black Bean Queso

We cook up some Chorizo (mexican pork sausage) and then deglaze the pan with tequila to get the flavors from all those browned bits of wonderful into the dip.

Someone onions, cheese, a can of black beans later, and a bowl of pico de gallo later, we’re ready for action. (And by “action,” I mean sitting on the couch in front of football.)

Chorizo and Black Bean Queso

Serve it in any one of these approved, tried-and-true methods: with chips, straight from a bowl. Make a big pan of nachos and graze all day while screaming Mommy words at the TV. Grab a stack of tortillas and wrap up a scoop of the leftovers with scrambled eggs the next morning.

Your call. You win.

Nachos with Chorizo and Black Bean Queso

Chile con queso spiked with tequila, black beans, and chorizo sausage.

Ingredients

  • For the queso:
  • 12 oz Chorizo sausage, removed from casing and crumbled
  • 1 1/2 oz (3 Tbsp) tequila
  • 1/2 small red onion
  • 1/2-3/4 cup milk
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded
  • 1 can black beans, rinsed and drained
  • For the nachos:
  • Tortilla chips
  • 1/2 pint grape tomatoes, diced
  • 2 jalapenos, sliced
  • Small handful of cilantro, chopped
  • Juice from half a lime
  • Salt

Instructions

  1. Preheat the oven to 375.
  2. In a sauce pan over medium-high, brown the sausage thoroughly.
  3. Transfer the cooked sausage to a strainer (I also quickly ran the strainer under hot water to remove extra fat - sacrilegious but seriously, there's so much fat!) and remove as much of the grease from the pan as possible without scraping off any of the browned bits from the pan.
  4. Add tequila and red onions to the pan and return it to the cooktop, stirring and scraping the browned bits from the pan.
  5. When the liquid has evaporated, add 1/2 cup milk and the shredded cheese.
  6. Reduce heat to medium-low and stir frequently to help melting along. Add cooked chorizo, beans, and additional milk if, after melted, it still seems too thick.
  7. Place tortilla chips on a baking sheet.
  8. Pour the queso over the chips (I saved a few spoonfuls for breakfast tacos) and pop into the oven for 10 minutes.
  9. Mix the tomatoes, jalapenos, cilantro, lime juice, and a pinch of salt in a small bowl. Spoon over the nachos fresh from the oven.
  10. Serve hot or warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

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Eggplant Parmesan Pasta Bake

You are looking at the greatest thing to ever happen to eggplant since pizza crust and goat cheese.

Eggplant Parmesan Pasta Bake

The eggplant tree in my garden still thinks it’s summer. And frankly, with highs still in the low 90s, it IS still summer.

While I was out of town last weekend, Jason sent me a picture of the three soccer ball-sized fruits he picked from the “tree.” All bigger than my 4-year-old’s head. When I got back, I took one of those soccer balls (just one – and I had leftover slices!) and turned it into the most amazing version of Eggplant Parmesan.

Eggplant Parmesan Pasta Bake

The dish comes together pretty easily – assuming you don’t find out at the last minute that what you thought was a jar of marinara turns out to be calorie-bomb vodka sauce and then thank all the baby Jesuses for those two cans of crushed tomatoes buried behind the year-old can of pumpkin.

Eggplant Parmesan Pasta Bake

You roast sliced eggplant for ~30 minutes to remove excess water and concentrate the flavors and then you layer it in a dish on top of half-cooked pasta with marinara (or “improvinara”), mozzarella, and parmesan. Another 30 minute spin through the oven and you have a golden brown, bubbling dish of Eggplant Parmesan perfection.

And your house doesn’t stink like yesterday’s fried foods the next morning.

Eggplant Parmesan Pasta Bake

Not all comfort food is terrible for you. This version of Eggplant Parmesan is lighter on fat, heavy on flavor.

Nutritional Information
Calories: 331.8 | Fat: 10.4g | Fiber 8.9g | Protein 12.9g | Carbs 49.5g

Ingredients

  • 8 oz dry pasta (I used whole wheat)
  • Olive oil
  • ~3 lbs eggplant, cut in 1/2-inch slices
  • Salt
  • Pepper
  • 2 1/4 cups marinara sauce, divided
  • 4 oz fresh mozzarella torn into small pieces
  • 1/4 cup (1 oz) shredded Parmesan
  • Basil leaves

Instructions

  1. Lightly grease a casserole dish and a baking sheet (two sheets, if your eggplant is soccer ball-sized).
  2. Preheat oven to 400.
  3. Cook the pasta for half the time suggested on the package and then drain.
  4. Add the pasta to the casserole dish along with 3/4 cup of marinara sauce, stirring to mix. Top with another 3/4 cup marinara
  5. Brush each side of the eggplant rounds with olive oil and season with salt and pepper.
  6. Roast for 15 minutes, flip and roast for 15 minutes more.
  7. Place half of the eggplant rounds over the pasta and top with half the mozzarella and Parmesan.
  8. Spread the remaining 3/4 cup marinara over top, followed by the remaining eggplant, mozzarella, and Parmesan.
  9. Sprinkle with salt and pepper and then bake for 25-30 minutes, until the cheese is brown and bubbling.
  10. Serve topped with basil, if desired.

Notes

Yields: ~6 servings

Adapted from Feast, via Annie's Eats

Estimated time: 1 hour 15 minutes

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Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

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Salmon and Sweet Kale Salad

If you are what you eat, I’m a large bag of shredded broccoli, brussels sprouts, kale, cabbage, and dried cranberries coated in a sweet & tangy poppyseed dressing. And a half-empty bottle of Sauza.

Because life is all about balance.

Salmon and Sweet Kale Salad

Now that school and soccer practice is back, I’m finding myself short on time and energy in the evenings and have been putting some of our favorite quick & easy dinners back into heavy rotation and relying on the “cook once-eat three dinners” method. We’ll be sharing some of those new quick & healthy recipes with y’all in the next few weeks.

Because it only takes, like, 9.37 minutes to make, “Spicy” Honey-Glazed Salmon shoots to the top of the list, as does anything I can make with the two bags of Salad Chicken (or Purse Chicken, if you’re Erica) I always have in the fridge.

Both of those are excellent candidates to top the bag of my latest obsession, the Sweet Kale Salad that my friend Shannon introduced me to from Costco.

Salmon and Sweet Kale Salad

And it’s a legit obsession. I bought 3 bags yesterday. Each bag will expire inside of a week. And there’s absolutely zero chance that they even last that long.

The poppyseed salad dressing that comes in the salad kit is too high fat/high sugar for my 1500-calorie, 45-30-25 half-marathon nutrition plan so I extend the dressing with some skim milk, fat-free Greek yogurt, and some cider vinegar (as noted in the recipe below). The dressing goes farther and I can use more.

But most importantly: dinner is on the table in 14.68 minutes.

Salmon & Sweet Kale Salad

A quick, halfway homemade dinner starring the Sweet Kale Salad Mix from Costco.

Ingredients

  • 1 bag Sweet Kale Salad Kit (found at Costco in the cold produce room)
  • 4 servings of the protein of your choice (highly recommend "Spicy" Honey-Glazed Salmon)
  • To extend the dressing:
  • 1 pack of poppyseed dressing from the salad kit (it comes with 2)
  • 1/4 cup fat-free Greek yogurt
  • 1/4 cup skim milk
  • 1 Tbsp cider vinegar
  • Salt

Instructions

  1. Open the salad kit and empty the greens and the packet of cranberries and pumpkin seeds into a very large bowl. (If you are going to eat all 4 servings within the next 48 hours, make the entire salad. If not, make half now, half later.)
  2. In a medium bowl, whisk together the poppyseed dressing, yogurt, milk, cider vinegar, and a tiny pinch of salt.
  3. Add the dressing to the greens and toss until completely coated.
  4. Let sit 15 minutes and then serve topped with salmon or chicken.
  5. Store leftovers covered, for up to two days.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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