Tag Archives: cornstarch

Chorizo Mac & Cheese

Once in a while we like to have some “kick” in our dinner meals and I like chorizo. I like beef chorizo better but I used pork in this dish (either beef or pork can be spicy but also depends on the brand that is purchased). I got the recipe from Taste of Home and I changed it up a little bit…here is a list of my changes:

  1. Rotini noodles (whole grain)
  2. Extra 6 oz of chorizo
  3. 4 Tbsp whole wheat flour
  4. 2 tsp cornstarch
  5. 3 cups of shredded mexican blend cheese
  6. 3 Tbsp breadcrumbs
  7. Half & Half

We hope you enjoy! You can also add bell peppers, salsa, avocados, etc…

Makes: 4 servings

Here’s what you’ll need:

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2 cups whole wheat rotini noodles

1 cup Half & Half

2 tsp cornstarch

3 cups shredded mexican blend cheese

12 oz. Mexican chorizo

1/2 cup minced onion

4 Tbsp whole wheat flour

2 tsp lime juice

3 Tbsp breadcrumbs

1 Tbsp butter

Directions:

Mix the cornstarch with the shredded cheese in a bowl and set aside (the cornstarch will help prevent the cheese sauce from being too stringy)….

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Put the half & half in a small saucepan and heat until steamy. Keep warm while you prepare the recipe…DO NOT BOIL….

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Cook noodles according to package directions (I cooked mine to al dente-cooked but still firm to the bite). While the noodles are cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and add the onions, put into a medium-thick bottomed saucepan on medium-high heat. When the chorizo begins to sizzle, reduce the heat to medium….

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Cook the chorizo, stirring often…about 10 minutes…..

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When the noodles are cooked, drain and set aside. Pre heat the oven to 375 degrees and spray an 8″ x 8″ baking dish with non-stick cooking spray and make sure to check on your half & half in the saucepan….NO BOILING ALLOWED 🙂

Add the flour to the pot with the chorizo and mix well…..
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Everything WILL clump up so reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pan for about 2 minutes. Add the hot half & half 1 tablespoon at a time, stirring constantly…..

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When all the half & half has been added, heat the mixture to a gentle simmer and cook fo 2 minutes, meanwhile add the lime juice. Mix the shredded cheese into the chorizo/half & half sauce and stir until melted…..

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Next, add cooked noodles to the mixture and stir until well combined….

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Pour the mixture into a baking dish…..

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Make sure the top is level and dust the top with breadcrumbs and then “dot” the butter sporadically over the breadcrumbs….

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Bake until the breadcrumbs are golden (I also spread a little bit of shredded cheese over the top of the breadcrumbs).

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Original Recipe:

2 cups elbow macaroni

1 cup milk

1 tsp cornstarch

4 oz (1 cup) of shredded cheddar cheese

4 oz (1 cup) of shredded pepper jack cheese

6 oz Mexican chorizo

1/2 cup minced red onion

2 Tbsp flour

2 tsp lime juice

2 Tbsp breadcrumbs

1 Tbsp butter (cut up)

Beef and Broccoli with Peppers

Have I stated how much I love my slow cooker?? Well, I LOVE MY SLOW COOKER! Hopefully you could “hear” me 🙂 I love the slow process of cooking, just goes to prove that “patience is a virtue”, especially when we prepare meals for the ones we love. I found a recipe that I changed, of course, and this recipe has been tried so many times by other cooks and websites, that I finally thought I would have a go at it and give it a try. I love Beef and Broccoli and I decided that if I try a little bit of Capsicum (bell peppers) in my recipe at the end, it would have even better flavor…so that’s what I did. I sure hope you enjoy! I sure as heck know that we sure did! 😉

Makes: 4-6 servings

Here’s what you’ll need:

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1 cup water

1 beef bouillon cube

1/3 cup brown sugar

3 cloves garlic, minced

1/3 cup soy sauce

1 Tbsp sesame seed oil

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

2 pounds beef stew meat

7-8 mini sweet peppers (bell peppers), sliced thinly (or equivalent to 2 regular-sized, sliced bell peppers)

2 Tbsp cornstarch

16-24 oz. broccoli florets (frozen)

Directions:

Place liner in slow cooker, or spray with non-stick cooking spray. Turn slow cooker on LOW and place the beef stew meat in the slow cooker along with the soy sauce….

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Brown sugar…..

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Sesame seed oil…..

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Ground Ginger, Crushed red pepper flakes, water, and beef boullion cube…..

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Toss (mix well) to coat. Cover and cook on LOW for 7-8 hours….

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After the 7-8 hours of cooking time, remove about 3 Tbsp of sauce from the slow cooker and combine with the 2 Tbsp of cornstarch to make a slurry…..

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Pour and stir the slurry into the beef mixture in the slow cooker and let thicken before adding remaining ingredients……

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Add broccoli (as much as you want and you don’t have to thaw broccoli)

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Slices of bell peppers….

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Stir to combine again and continue to cook on LOW for 15-20 minutes to thicken the sauce…. (this also cooks the broccoli to a desired tenderness and the same for the bell peppers)…..

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During this time you can (follow the product instructions) make your rice. We used brown rice. This dish has great flavor without excessive amounts of MSG….

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Please enjoy!

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