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.

http://poppopcooks.com/wp-content/uploads/2017/04/chorizo-dinner.jpg-2-poppopcooks.com-margaritaville-chorizo-mexican food-quick and easy

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.

chorizo dinner-8-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo

 

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
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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.
    chorizo dinner-8-poppopcooks.com-chorizo-margaritaville-mexican food-gluten free-quick and easy-paleo
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Chicken Fajita Tacos: Quick and Easy, One Pan and Gluten Free (Our Favorite Tex-Mex)

One pot chicken fajita tacos-poppopcooks.com

Chicken Fajita Tacos

  • One pot.
  • About 25 minutes max.
  • Gluten Free.
  • Really good.
  • Your gang will love it!

Keeping it quick and easy let’s use some pre-cooked and cut up chicken breasts. You can find them like this in the grocery store and they save some time and cleanup. Or you could cook up a chicken breast and slice it up.

Shortcut for quick and easy chicken tacos

Put a skillet on at medium high and add some olive oil. Break out the chicken slices and put ’em in the pan.

Chicken Fajita Tacos-2-poppopcooks.com

Sprinkle with some salt and pepper and toss a few times as the chicken thaws and starts to grill.

While the chicken is doing it’s stuff seed the poblano and the jalapeño  peppers and cut them into strips . If you don’t want it to be too spicy just go with green bell peppers. Cut the onion into strips.

Chicken Fajita Tacos-3-poppopcooks.com

Put the veggies in the pan with the chicken. Add a little more salt and pepper, the cumin and the red pepper flakes. Toss everything together and toss a few more times as it all cooks.

Chicken Fajita Tacos quick and easy

When the chicken starts to show signs of getting seared and the veggies are starting to wilt spread  the tortillas out on top of it all and let them warm up. Just 20-30 seconds. Serve it with some salsa then go ahead and enjoy your Chicken Fajita Tacos.

Quick and Easy Chicken fajita Tacos-poppopcooks.com

We had some Malbec with ours but some Mexican Beer or some Tequila (or both!) would help set the mode pretty good.

 

 

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Chicken Fajita Tacos: Quick and Easy, One Pan and Gluten Free (Our Favorite Tex-Mex) BigOven - Save recipe or add to grocery list Yum
Sliced up chicken breast grilled with spicy peppers and onions wrapped in tortillas.
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Prep Time 5 minutes
Cook Time 20 minutes
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Prep Time 5 minutes
Cook Time 20 minutes
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Instructions
  1. Put a skillet on at medium high and add some olive oil. Break out the chicken slices and put 'em in the pan. Sprinkle with some salt and pepper and toss a few times as the chicken thaws and starts to grill. While the chicken is doing it's stuff seed the poblano and the jalapeño peppers and cut them into strips . If you don't want it to be too spicy just go with green bell peppers. Cut the onion into strips.
  2. Put the veggies in the pan with the chicken. Add a little more salt and pepper, the cumin and the red pepper flakes. Toss everything together and toss a few more times as it all cooks.
  3. When the chicken starts to show signs of getting seared and the veggies are starting to wilt spread the tortillas out on top of it all and let them warm up. Just 20-30 seconds. Serve it with some salsa then go ahead and enjoy your Chicken Fajita Tacos.
    One pot chicken fajita tacos-poppopcooks.com
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Quick Easy Beef Fajitas – No Marinade

Beef Ftjitas-Poppopcooks.com

In keeping with your recipes needing to be quick and easy let’s eliminate the marinading the beef step and still have great tasting Quick Easy Beef Fajitas.

Put a large skillet on at a setting between medium high and high. Add enough olive oil to fully coat the bottom the skillet. Use thin sliced round beef steak or whole skirt steak or flank steak and cut it into about 1/2″ strips. The peppers in the pic are poblano peppers cut into strips. You might prefer red, green or orange bell peppers. We like the poblanos because they add a little bit of spiciness. Cut a medium sized onion into strips and chop up the garlic. Cut the lemon – or lime – in half.

Beef Fajitas-2-poppopcooks.com

Put everything but the lemon in the skillet and toss it all together. Squeeze the lemon – or lime – juice all around on top of the mixture and toss in the rinds. Sprinkle the spices all over it and toss it all some more. Toss regularly as it cooks. When everything is starting to get a little crispy on the edges, it’s ready. About 10 – 15 minutes. About halfway through the grilling process drain off any liquid that has accumulated in the pan and add a little more olive oil.

Beef Fajitas-4-poppopcooks.com

Heat up the tortillas in between pepper towels in the microwave and enjoy your Quick Easy Beef Fajitas. Spoon the meat and veggies on the tortillas and top it off with some salsa or sour cream or pico de gallo or “all of the above”.

Beef Ftjitas-Poppopcooks.com

 

No knife and fork. Just pick it up and bite into it.

Beef Fajitas-6-poppopcooks.com

It was good!!

Beef Fajitas-8-poppopcooks.com

 

 

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Quick Easy Beef Fajitas - No Marinade BigOven - Save recipe or add to grocery list Yum
A traditional Mexican dish done quick and easy.
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Course Main course, Meat
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
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Ingredients
Course Main course, Meat
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a large skillet on at a setting between medium high and high. Add enough olive oil to fully coat the bottom the skillet. Use thin sliced round beef steak or whole skirt steak or flank steak and cut it into about 1/2" strips. The peppers in the pic are poblano peppers cut into strips. You might prefer red, green or orange bell peppers. We like the poblanos because they add a little bit of spiciness. Cut a medium sized onion into strips and chop up the garlic. Cut the lemon - or lime - in half.
  2. Put everything but the lemon in the skillet and toss it all together. Squeeze the lemon - or lime - juice all around on top of the mixture and toss in the rinds. Sprinkle the spices all over it and toss it all some more. Toss regularly as it cooks. When everything is starting to get a little crispy on the edges, it's ready. About 10 - 15 minutes. About halfway through the grilling process drain off any liquid that has accumulated in the pan and add a little more olive oil.
  3. Heat up the tortillas in between pepper towels in the microwave and enjoy your Quick Easy Beef Fajitas. Spoon the meat and veggies on the tortillas and top tit off with some salsa or sour cream or pico de gallo or "all of the above".
    Beef Fajitas-8-poppopcooks.com
Recipe Notes

Of course you could use chicken instead of beef.

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Frittatas for People on the Go

I can't eat just one.

Gammy makes these and they are great! When your running a little late in the morning but your real tired of “energy” bars this is great. You know what, it’s great even when you’re not in a rush.

 

Ready for the pans
All the Frittata ingredients

Heat oven to 350F. Mist 2 muffin pans (12 cups each) with cooking spray. Cook the bacon until it is as crispy as you want it. Break it up into about 1/2 inch pieces and set aside. In a large skillet at medium high heat add the oil and let it heat up. Add the onions, peppers, mushrooms and asparagus. Stir them together and cook until they are soft, about 5 minutes. In a large bowl whisk the eggs, milk and basil until it is all mixed up real good. Stir in the the bacon, cheese and all the rest of the veggies.

Frittata Mixture
Frittatas ready for the oven.

Spoon the mixture into the muffin cups filling them about 3/4 full. Bake for 20 minutes or until they are firm. Not like a rock and not like mushy. Just firm.

I can't eat just one.
Um Um good!

Of course you are going to have to have one or two as soon as they’ve cooled off enough to handle. If there are any left put them in a zippy bag and in the freezer. Then when you are in your morning mode and in a rush to get going put 1 or 2 in the microwave for 30-45 seconds and nosh on it as you leave to face your day.

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Frittatas for People on the Go BigOven - Save recipe or add to grocery list Yum
Gammy's Frittata recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
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Prep Time 15 minutes
Cook Time 20 minutes
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Instructions
  1. Heat oven to 350F. Mist 2 muffin pans (12 cups each) with cooking spray. Cook the bacon until it is as crispy as you want it. Break it up into about 1/2 inch pieces and set aside. In a large skillet at medium high heat add the oil and let it heat up. Add the onions, peppers, mushrooms and asparagus. Sprinkle in the salt and pepper. Stir them together and cook until they are soft, about 5 minutes. In a large bowl whisk the eggs, milk and basil until it is all mixed up real good. Stir in the the bacon, cheese and all the rest of the veggies.
  2. Spoon the mixture into the muffin cups filling them about 3/4 full. Bake for 20 minutes or until they are firm. Not like a rock and not like mushy. Just firm.
  3. Of course you are going to have to have one or two as soon as they've cooled off enough to handle. If there are any left put them in a zippy bag and in the freezer.
  4. Then when your in your morning mode and in a rush to get going put 1 or 2 in the microwave for 30-45 seconds and nosh on it as you leave to face your day.
    I can't eat just one.
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