We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.Mexican pork chorizo is a smoky sausage that boosts the flavor of lean chicken breast. In this fast Mexican-inspired chicken dish, we add chorizo, quickly seared, to a fresh tomato salsa for a little extra heat.
How to Make ItStep 1Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.Step 2Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes.
The brine is all you need for this fantastic bird. While the bourbon seems generous, it will impart a very subtle flavor in the meat once all the water is added. If you want a more intense smoke flavor, add a handful of soaked applewood chips to the grill. For a deeply bronzed, almost mahogany look, brush the skin with a mixture of water and honey each time you rotate the bird.
If you’ve never heard of Eton Mess, you’ll be thankful we’re introducing you to it. This traditional English dessert is essentially a pavlova parfait made with layers of crunchy, slightly sweet meringue, creamy whipped cream, and fresh berries. Our version is much lower in sugar, but equally delicious.
Deviled eggs have long been the anchor of Easter tables and church picnics, but their stock is rising. You& 39;re more likely to see these stuffed eggs at fancy cocktail hours and featured on brunch menus from barbecue joints to elegant cafés. Horseradish adds a zing of spice and flavor to the yolk mixture, warming the mouth with each bite.
Photo: Hector Manuel SanchezTumeric is the trending seasoning of the year. We love that the side dish recipe allows you to dress up precooked brown rice by adding fresh lime juice and cilantro. You& 39;ll love the pork chop, but it may be the rice side dish that you make again and again, as it pairs perfectly with a variety of dishes, ranging from Spanish to Asian.