Tag: Chorizo

Shana Chaplin: Chorizo and Goat Cheese Stuffed Pork {Foodie Friday}

I love cooking, but all too often my work schedule, family obligations and household management chores keep me from enjoying the process.  The holidays allow me the opportunity to slow down and experiment in the kitchen.  I love getting lost in cookbooks and magazine pages filled with sensual and decadent looking entrees and desserts.  Holidays are my favorite times to experiment, try something a little extravagant-after all the house is decked out and there are plenty of people to share in the feast!  
My Chorizo & Goat Cheese Stuffed Pork Loin evolved from a holiday recipe I tried one Christmas.  My family had their fill of turkey and ham and wanted something a little different. The recipe I tried that Christmas was good, but as I began to “tweak” it I landed upon this version and have to say the sweet and spicy version hit home!  READ MORE
Chorizo and Goat Cheese Stuffed Pork Loin via Shana Chaplin for ARWB Foodie Friday

I am a wife, mother to twin daughters, sister, daughter and aunt to nine. I love faith, home and family. I grew up missionary kid livin
g in Japan and Morocco. I now live in the South. My home is my haven and I seek for it to be the same for all who enter. I have returned to full time work after 17 years as a stay at home mom. I now serve as the Deputy Chief of Community Engagement & Faith-based Partnerships. As I wait for God to unfold His plans in His time I seek to be faithful and to live life fully, keeping home my priority and sharing it with those I hold near and dear.

Shredded Brussels With Chorizo Sausage {Foodie Friday}

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By Alison Chino of Chino House
Greetings from Aberdeen, Scotland

Shredded Brussels With Chorizo Sausage

I’m always looking for new ways to get my kids to eat green veggies. None of them appreciate roasted Brussels sprouts the same way I do, but I’ve recently found that they go over much better when thinly sliced and sautéed.  Add some sausage and you’ve got a side dish not many can turn down.

I think this dish would taste wonderful with Petit Jean Meats smoked sausage, but we are living in Scotland and can’t get it at the moment. I used Spanish chorizo sausage.
There are just a couple of tricks to making this dish perfectly.  The first one is to slice the Brussels as thinly as possible. You can do this in the food processor with a slicing attachment. Secondly, after you add the Brussels at the end, watch them carefully to keep from overcooking them.  Ideally, you want a little crunch left in them when you pull them off the stove and serve them.
If you’re in charge of bringing a side vegetable this year to Thanksgiving, you can’t go wrong with these! Plus I would think you would be in no danger of bringing the same dish as someone else!
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Shredded Brussels with Chorizo Sausage
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  1. 1 pound brussels sprouts, thinly sliced
  2. 6 ounces Spanish chorizo sausage, thinly sliced
  3. 1 onion, peeled and diced
  4. 2 cloves garlic, peeled and minced
  5. 1 rib celery, with leaves, finely sliced
  6. 1 tablespoon olive oil
  7. salt and pepper to taste
  1. Heat olive oil on medium heat.
  2. Add onions, celery and garlic and cook for about five minutes.
  3. Add sausage and cook mixture until vegetables are soft and sausage slices are browned on both sides, about 15 minutes.
  4. Add Brussels sprouts and cook for 5-7 more minutes, until Brussels are done but not soggy.
  5. Season with salt and pepper.
  6. Serve warm.
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Alison Chino wants to live in a world where the adventures are new every day, the soups feed a crowd and the kids still play outside. Her travel musings, stories about expat life in Scotland and yummy recipes can be found several times a week at alisonchino.com. You can also follow along on Twitter or Instagram.