Spicy Chorizo Tacos

It’s officially that time of year again when summer is no longer a pipe dream. It feels just around the corner, and I’m already remembering little gems from last year, like these juicy tomatoes. Come onnnn.

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We’ve already got the wood planks set aside for a third raised bed, and I’m itching to get out and make it happen. Time to break out the summery recipes, sweep off the back porch, fill up that wine glass and enjoy.

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Tacos are good whatever the season, and despite the popularity of Taco Tuesday, I’ll eat them any day of the week. Especially with chorizo because, chorizo.

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What You Need:

  • 1 tbsp olive oil
  • 1/2 pound of chorizo
  • 1 tbsp chili pepper, finely chopped
  • 1 small yellow onion, diced into tiny bits
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground paprika
  • 1 cup fresh tomatoes, diced
  • 1 cup shredded havarti cheese
  • 1 cup salsa
  • 8-10 taco shells

IMG_2625What You Do:

Get two separate skillets and heat each over low-medium with a 1/2 tbsp of oil.

In one, cook the chorizo until browned and fully cooked.

In the other, cook the chili pepper, onion and garlic, covered, until the onion is soft and translucent.

Combine the chorizo and onion mixture, and combine well. Add the spices and stir to combine.

Heat your taco shells in the oven according to package directions.

Stuff tacos with chorizo filling and top with freshly chopped tomatoes, cheese and salsa.

Pro Tip: Put the cheese into the warm taco shell first so it melts underneath the other toppings. YUM.

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Maple Acorn Squash and Spinach Pizza

My best friend and I just took a weekend trip to New York City. Honestly, the food options in that place are more overwhelming than the crowds of people.

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I could spend 5 days there just trying different restaurants. Of course I would walk from one to the other to burn off some of the calories.

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We packed a lot into a day and a half. Empire State Building, walking across the Brooklyn Bridge, riding Citi Bikes (aka flirting with certain death), a run through Central Park, meandering through Highline Park and dinner/drinks with friends and family. It was perfect.

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Probably the best thing I ate was the Crepe Suzette we ordered for dessert at Les Halles, the restaurant owned by Anthony Bordain. The chef made it right in front of us and it was delicious.

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This trip also taught me that I can’t afford to eat fancy NYC food all the time. So instead I made this pizza at home and pretended it was fancy city food.

Inspired by Smitten Kichen’s Roasted Acorn Squash and Gorgonzola Pizza.

What You Need:

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  • 1 small acorn squash, halved, seeded and sliced into half moons
  • 1 tbsp olive oil or melted coconut oil, divided
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp maple syrup
  • Pizza dough (I used a gluten-free pre-made dough)
  • 2 tbsp cornmeal
  • 1 cup raw spinach leaves
  • 1/4 cup gorgonzola cheese
  • 1/2 cup Parmesan cheese, shredded

What You Do:

Preheat oven to 375F

In a large mixing bowl, toss the half moon slices of acorn squash with the half the oil, the red pepper flakes, maple syrup, salt and pepper until thoroughly and evenly coated.

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Lay the squash out on a baking sheet lined with parchment paper and bake for about 20 minutes or until soft and golden.

Roll out your dough using the other half of the oil to keep it from becoming sticky.

Sprinkle the cornmeal over a pizza stone or your baking sheet, and lay the dough out over the cornmeal.

Once the squash is cooked, gently peel off the skins.

Lay each half moon over the pizza.

Top with gorgonzola cheese, spinach and Parmesan, and bake for 12-15 minutes, or until crust edges are golden brown, cheese is melted and spinach is wilted (but not dry!)

Slice up and chow down!

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Heavenly Slow Cooker Meals: Sweet Pepper, Corn and Potato Stew

You know what’s really great? Frozen vegetables.

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Everything outside has been noticeably dead since mid-January when the temperatures plummeted and sucked the life out of everything. I’m skeptical about where my tomatoes are coming from at a time like this, because I’m pretty sure it’s not the farm upstate.

So frozen veggies! What an idea! For these slow cooker meals, it’s a great solution. Not least of all because I’m usually only making a slow cooker meal in the first place because I am trying to save time. So if I don’t have to slice up a vegetable, that’s a big win.

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One quick note about this dish – if you don’t eat dairy or you hate the idea of buttermilk, leave that ingredient out of the recipe. Another option is to top the dish with a dollop of sour cream or Greek yogurt.

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What You Need:

  • 5 small red potatoes, scrubbed and cut into cubes
  • 1 medium yellow onion, sliced
  • 1 10oz bag frozen sweet corn
  • 2 cups chopped bell peppers (I used red, yellow and orange for some summertime color)
  • 5 small cloves garlic, minced
  • 1 jalapeno, chopped (seeded if desired to reduce spiciness)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tsp ground cayenne pepper
  • 1 tsp paprika
  • 1 tbsp chili powder
  • 1 cup vegetable broth
  • 1 cup buttermilk
  • 1/2 cup freshly shredded cheddar

What You Do:

Put everything except the buttermilk into the slow cooker and cook on low heat for 8 hours, or high heat for 4.

When it’s done, add the buttermilk and stir well. Top with cheddar cheese.

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Heavenly Slow Cooker Meals: Swiss Chard and Butternut Squash

Once again, I will repeat: I love the snow.

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There are a few basic, undeniable truths about New England life between November and April.

1. It gets cold.

2. It will probably snow.

3. It will probably snow more than once. And be really windy.

4. It will stay this way for so long, you’ll begin to forget four seasons exist.

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People get really annoyed about the snow and how long this whole season drags on for. Give me a snow day, a glass of wine and a good meal, and I’m good to go. I’m pretty sure winter in New England is why crock pots were invented.  After a long day of shoveling, maneuvering cars that were not built for blizzard conditions through snow banks, and uncomfortably trying to get work done on my slow home computer, nothing beats wandering into the kitchen and discovering that dinner is just…ready. Just like that.

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What You Need: 

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  • 4 cups cubes butternut squash
  • 2 large parsnips, peeled and diced (substitute potatoes here if desired)
  • 1 can chickpeas (15.5 oz)
  • 1 yellow onion, thinly sliced
  • 1 tsp black pepper
  • 1/4 tsp sea salt
  • 1 tsp crushed red pepper flakes
  • 1 tsp ginger
  • 2 tsp oriental seasoning OR 1 tsp each of onion and garlic powder
  • 1/2 cup vegetable broth
  • 1/2 cup coconut milk
  • 4 cups shredded swiss chard (leaves only – remove from stems)

What You Do:

In your crock pot bowl, add the squash through vegetable broth and cook on high for 4 hours.

Once the time is up, keep warm and add the coconut milk, stirring well to combine.

Add swiss chard leaves, stirring well until the leaves become limp and reduced.

Now it’s ready to serve!

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