I've been tagged! Spinndiva of Rambling Designs poses 8 simple questions which will help readers know more about me! I owe her one because I now have a real reason to get myself on this blog and typing! Thank you for the nudge!
And to really get the most out of it, I'm going to give each question its own post, why not?
1) What's your staple meal? (What do you cook most often when you aren't feeling adventurous?)
Kevin and I (Amanda) recently purchased America's Test Kitchen: Let's Get Cooking for the Nintendo DS. Ever since then, I'm not sure we still HAVE a staple meal! Step by step instructions and encouragement read in a soothing voice for classic American staples have made us more willing to put some extra time into our meals.
We used to default to a frozen pizza, but the pizza crust recipe is so easy and quicker than one would expect that we now are quite happy to make pizza from scratch!
Our favorite toppings? Mushrooms, pepperoni, deli turkey and cayenne pepper.
I like anchovies, but I know when I buy them they are for me and me alone.
Wondering what we eat when we aren't following video game instructions? Pasta. Easy, fast and fun to embellish. Our toppings of choice? Chorizo and corn.
For those that don't know, chorizo is a delicious sausage available both refrigerated or smoked and is flavored with Mexican spices such as cumin, cayenne, and many different peppers. I prefer refrigerated because it cooks so quickly and there's no need to chop it up. Be warned though, it is NOT a lean meat! If you're on a strict diet, be prepared to sacrifice dessert!
Spicy Chorizo Chili Mac (for 2)
6 oz Spaghetti (macaroni, rigatoni, and shells also work well)
8 oz refrigerated picante chorizo
1/2 of a small onion, diced (vidalia is my choice!)
1 15 oz can of sweet corn
6 oz shredded cheddar cheese
parsley for garnish opt.
cilantro for garnish opt.
salt for boiling water
Put salted water on to boil. Cook your choice of pasta according to package directions and drain. In a separate pan, place the uncased chorizo in a cold pan set to medium high heat. Brown the meat. Add the diced onion and saute with the chorizo for about 5 minutes. Add the drained can of corn to the pan just until heated through. Plate the spaghetti, pour the chorizo, onion and corn mixture on top. Top with cheese as well as parsley or cilantro. Enjoy and have water on hand to cool the burn!