NANA'S CHORIZO
Chorizo like Grandma Nana used to make. When I was a kid we went camping a lot, and my mom always made Chorizo and Eggs for Sunday breakfast. And I still make it a lot. Nana's chorizo always tasted a little vinegary, so that's the one cup option.
Provided by Michael Boyd
Categories Breakfast
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all ingredients thoroughly.
- Refrigerate overnight, or longer.
Nutrition Facts : Calories 362.8, Fat 26.6, SaturatedFat 8.8, Cholesterol 86.2, Sodium 1445.9, Carbohydrate 8.4, Fiber 4.2, Sugar 1.4, Protein 23.4
NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES
Steps:
- Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
- Note: Both recipes can be cooked simultaneously in the same oven.
- (all measurements are approximate) .
- Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.
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