A SPOON OF TEAR

Ingredients

8 ounces, weight chorizo
1 large onion
8 ounces Brussels sprouts (about 12 sprouts)
½ teaspoon McCormick Gourmet Smoked Paprika
4 ounces, fluid chicken broth
4 poached eggs
salt and pepper to taste

Instructions

Begin by slicing chorizo, onions, and Brussels sprouts.
In a large skillet over medium heat, add the sliced chorizo and cook, stirring occasionally, for about two minutes to render fat.
Add sliced onion to pan, sauté chorizo and onion over medium-medium low for about 5 to 7 minutes, stirring occasionally.
Add in sliced brussels sprouts and smoked paprika, sauté for about two more minutes.
Stir in chicken broth, scrape edges of pan down, combing all together. Cook for about two minutes.
Salt and pepper to taste.
Portion out, and top with a poached egg.

Ingredients

6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up

Instructions

Preheat oven to 450 degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

Notes
If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.

Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.

Ingredients

4 tablespoons unsweetened canned coconut milk (stir to combine before measuring as it tends to separate)
½teaspoon garlic powder
¾ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes
½ tablespoon fresh lime juice
1 pound fresh French (thin) green beans, washed and trimmed
2 teaspoon toasted sesame seeds

Instructions

Preheat oven to 425°F
In a small bowl, whisk together coconut milk, garlic powder, ground ginger, salt, black pepper, red pepper flakes, and lime juice until smooth.
On a baking sheet toss mixture with green beans to coat beans, and spread evenly on sheet. Sprinkle with toasted sesame seeds.
Roast on middle rack for 18-20 minutes, tossing beans halfway through.

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, chopped
5 tablespoons chili powder
2 teaspoons ground cumin
1 pound chicken, cooked and shredded
1 (16 ounce) can BUSH’S® Kidney Beans, drained
1 (15.8 ounce) can BUSH’S® Great Northern Beans, drained
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes, undrained
¼ cup Louisiana-style hot sauce
4 ounces cream cheese, softened
crumbled blue cheese (optional)

Instructions

Heat oil in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and dried spices. Cook 5 minutes; stir often.
Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
Stir in hot sauce and softened cream cheese until smooth.
Serve topped with crumbled blue cheese, if desired.

Notes
Recipe from Bush’s Beans.

Ingredients

½ cup short grain rice, such as Arborio, pearl or Valencia
1½ cups water
1 McCormick® Gourmet Collection Cinnamon, Stick
1 quart (4 cups) milk
½ cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon grated lemon peel
optional: ground cinnamon and/or nutmeg for garnish

Instructions

Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed.
Meanwhile, bring milk, sugar and vanilla to simmer in large saucepan on medium heat. Stir in cooked rice and cinnamon stick. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in lemon peel. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.
Serve slightly cooled, or refrigerate 3 hours or overnight until well chilled.

Notes
Recipe from McCormick.

ngredients

2 tablespoons olive oil (or canola oil)
14.5 ounce canned diced tomatoes, drained
8 ounces canned tomato sauce
4 ounce can diced green chiles
½ cup hot sauce recipe
4 ounces cream cheese (reduced fat works fine)
1 pound (about 2 cups) cooked shredded or diced chicken
12 6-inch corn tortillas (or flour, if you prefer)
4 ounces (about 1½ cups) shredded Monterey Jack cheese
optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Instructions

Preheat oven to 350°F.
Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
Coat the bottom of a 9×13-inch oven-safe baking dish with about ⅓ cup of the tomato/green chile sauce—just enough to lightly coat bottom.
Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
Add chicken, stir to combine. Keep warm over low heat.
Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9×13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.)
Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.

Notes
Inspired by Jessica’s version.