Chorizo Dinner While Wasted Away Again in Margaritaville

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Yes, we had a chorizo dinner while we were wasted away again in Margaritaville.

We were living in Mexico in a town called Chapala. A really nice area on Lake Chapala which is about an hour south of Guadalajara .

A few times a year we would take the 3 hour drive over to the coast with our super good friends, Butch and Janie, to a little town called Melaque.

Butch and Janie were the reason we were living in Mexico. They had moved down there years before us. We visited them and fell in love with the area and all of the things about it.

Butch was pretty careful with a dollar so he would make all the arrangements with his favorite family owned hotel that was right on the beach just south of melaque central.

He always managed to get us a 2 bedroom 2 bath suite (kinda) that would have a kitchen and a living area. Plus a balcony that looked out on the beach where we could watch the sunset as we sipped our Margaritas. All for about $35 a night.

Janie and Gammy would put breakfast together and Butch and I would stumble through Margaritaville while getting supper on the table.

One day the Jersey Italian side of me surfaced and I said, “I’m gonna make sausage and peppers tonight”

Butch said, “Jack, there isn’t any Italian sausage here. The only sausage here is chorizo.”

“So, it’ll be our Mexican version of sausage and peppers.”

We bought all of the ingredients for the “chorizo and peppers”. And also the margaritas – of course.

As soon as we got back to the hotel Butch put together a big pitcher of margaritas. We all knocked it off while I was getting the chorizo dinner ready.

Then we went through another pitcher. While we dined on our chorizo dinner.

We were pretty far into Margaritaville and our third pitcher while we were playing “trivial pursuit.”

It was Butch’s turn to ask and my turn to answer.

He read the question and slurred out, “Doesh Uranus have an aroma?”

It took a second for us to realize what he should have said but messed up and we all burst out laughing nearly falling off our chairs.

When I had recovered I answered the question stating that, “yesh my anus doesh have (hic) an aroma.”

I hope that my recollection of that great time with our super good friends Butch and Janie hasn’t ruined your appetite for this one pot chorizo dinner.

Put a skillet on at medium high and eyeball in a couple of tablespoons of olive oil.

Trim one end of the casing off of the chorizo and squeeze it into the skillet.

Let the chorizo cook as you peel and thinly slice up the potato.

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Push the chorizo off to the side and put in the potato slices. 

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Cut up the peppers, onions and the garlic.

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When the potato slices are starting to look a little wimpy and the chorizo is wanting to break up add in the rest of the veggies. Sprinkle in the salt, pepper and cumin.

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Stir or toss it all together a few times as it sizzles and…….

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1…..when everything is cooked – about 6-8 more minutes – dish out and enjoy your Chorizo Dinner.

I couldn’t stop myself from garnishing with some grated parmesan but I did use cilantro instead of parsley.

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Margaritas are a natural with this chorizo dinner but don’t get “Wasted Away Again in Margaritaville”.chorizo dinner-9-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

 

 

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Chorizo Dinner While Wasting Away in Margaritaville BigOven - Save recipe or add to grocery list Yum
Chorizo sausage pan fried with potatoes, peppers and garlic.
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Prep Time 5 minutes
Cook Time 15 minutes
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Prep Time 5 minutes
Cook Time 15 minutes
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Instructions
  1. Trim one end of the casing off of the chorizo and squeeze it into the skillet.Let the chorizo cook as you peel and thinly slice up the potato. Push the chorizo off to the side and put in the potato slices.
  2. Cut up the peppers, onions and the garlic. When the potato slices are starting to look a little wimpy and the chorizo is wanting to break up add in the rest of the veggies. Sprinkle in the salt, pepper and cumin. Stir or toss it all together a few times as it sizzles and when everything is cooked - about 6-8 more minutes - dish out and enjoy your Chorizo Dinner.
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Oven Baked Parmesan Crusted Zucchini

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Oven Baked Parmesan Crusted Zucchini is easy and it…

…..jazzes up a quick weeknight meal. Way better than frozen or canned veggies.

We have never had leftovers from our oven baked parmesan crusted zucchini. It always gets eaten ALL up. Make it once and you will see – and taste – why.

Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.

Oven baked parmesan crusted zucchini-poppopcooks.com

Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl. Add the zucchini and toss the slices getting them coated with the oil. Sprinkle with half of the parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Sprinkle them with the rest of the cheese and spices and toss again.

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Spread the slices out in the pan and place in the oven. When the bottom is browned (about 5 minutes) switch the oven setting to broiler and give them another 4-5 minutes to brown the top.

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Oven Baked Parmesan Crusted Zucchini as tonights veggie.
Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp fettuccine aglio e olio.

With a gluten free version of the shrimp agile e olio done with spaghetti squash for Gammy.  Of course!

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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
  2. Slice up a large zucchini in about 1/4" slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes (optional on the red pepper flakes). Carefully toss again. Spice them up again and toss again.
  3. Spread the slices out in the pan and place in the oven. When the bottom is browned switch the oven setting to broiler and give them another 4-5 minutes to brown the top.
  4. Serve it up! It's a great veggie dish that is gluten free and will go with anything. Tonight it's going with shrimp aglio e olio. With a gluten free version of the shrimp agile e olio for Gammy. Of course!
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Quick and Easy One Pot Weeknight Dinner – Gluten Free – 25 Minutes

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If you like your weeknight dinners to be Quick and Easy but still real tasty, like we do, then this one will definitely the bill. 

I timed it and it took 25 minutes. And that was starting with frozen chicken tenders.

So let’s get our Quick and Easy One Pot Weeknight Dinner going.

Put the chicken in the microwave to thaw out.  Cut the potato into bite size pieces.

Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil.

When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.

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Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last.

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So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.

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Salt and pepper the new arrivals. When the onions start to get translucent push everything off towards the sides of the skillet and put the garlic in the bare spot  left in the middle. 

Squeeze some lemon juice on the garlic and put the tomatoes on top.

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Let it cook for just a minute and then mix all together.

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Sprinkle in the parmesan and stir it all up some more.

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Then sit down and enjoy your quick and easy weeknight dinner.

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We had a bottle of Ruffino Riserva Ducale Chianti with ours and it hit the spot. 

(It was on sale!)

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Chicken tenders, potatoes and vegetables all cooked together in one skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the chicken in the microwave to thaw out. Cut the potato into bite size pieces. Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.
  2. Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last. So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.
  3. Salt and pepper the new arrivals. When the onions start to get translucent push everything off to the sides of the skillet and put the garlic in the bare spot left in the middle. Squeeze some lemon juice on the garlic and put the tomatoes on top. Let it cook for just a minute and then mix all together. Sprinkle in the parmesan and stir it all up some more.
  4. Then sit down and enjoy your quick and easy weeknight dinner.
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Pork Tenderloin Fried Rice – 20 Minutes – Quick and Easy

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Pork Tenderloin Fried Rice

Gammy likes pork tenderloin so, duh, yeah I make it for her lotsa different ways. After all she is kinda special.

How ’bout this!? She gave me some decadent chocolate truffles for my birthday! Oh Yeah, She’s a keeper.

We hadn’t ever had pork tenderloin like this before and, WOW!, it turned out great.

You could make this a one pot meal and cook the rice right in the sauté pan or skillet and drain the liquid off, push the rice to the side of the pan then sear the pork tenderloin. Or….

…..you could have the rice cooking in a separate pot while you get the pork tenderloin and the veggies doing their thing. Or….

……you could use some of that cooked rice that you have in the freezer like I suggested in my Ten Tips for quick and easy meals. Tonight I had some in the freezer so things turned out to be especially quick and easy.

Put a large skillet or sauté pan on at medium high and swirl in just enough olive oil to cover the bottom. Let’s chop up the onion, slice the pork tenderloin and put them in the pan.

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Add some salt and pepper and stir a few times as it all cooks.

While it’s cooking core and seed the tomatoes then chop them up.  Like we did for this bruschetta recipe.

 When the onion is translucent and the pork tenderloin pieces have browned – about 6-7 minutes – put in the peas, tomatoes and the cooked rice.

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Optional at this point you could whisk an egg and drizzle it in as you stir things up. And/or drizzle some soy sauce in as you stir.

I didn’t, I just flew with it like this and it turned out fine,,,,no,,it turned out WAY better than just fine.

When the peas and the tomatoes have warmed up – don’t let them cook too much and get soggy – serve up your pork tenderloin fried rice.

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It was real good and real easy!

 

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Black Peppered Beef Tenderloin BigOven - Save recipe or add to grocery list Yum
Pork tenderloin slices, veggies and rice all in one sauté pan.
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Prep Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a large skillet or sauté pan on at medium high and swirl in just enough olive oil to cover the bottom. Let's chop up the onion, slice the pork tenderloin and put them in the pan. Add some salt and pepper and stir a few times as it all cooks.
  2. While it's cooking core and seed the tomatoes then chop them up. When the onion is translucent and the pork tenderloin pieces have browned - about 6-7 minutes - put in the peas, tomatoes and the cooked rice.
  3. When the peas and the tomatoes have warmed up - don't let them cook too much and get soggy - serve up your pork tenderloin fried rice.
    pork tenderloin fried rice-3-poppopcooks.com-pork tenderloin-fried rice-stir fry-recipe for fried rice-easy fried rice-pork fried rice-special fried rice-rice recipes-fried rice recipe-chinese food
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