Day 130: Emeril’s 20-40-60 Fresh Food Fast
May 10, 2011
I needed to find a fast meal to feed my teenage son and his friend fast. Nachos seem to be a safe option. Oh that is right, his friends is a vegetarian so we made half without the meat and been mixture. The vegetarian friend made the right choice in this case! Have you cooked with chorizo before? Have you ever read the ingredient list on a package of chorizo? We did, after we had eaten it and I must say I wish I had read it before I had eaten it. I am not going to gross you out by what is in it, trust me, read the ingredient list before you purchase your chorizo. It is not Emeril’s fault that the chorizo was not the best choice. My sister has made her own chorizo, I think I need to use that school of cooking!
Emeril is jumping on the bandwagon of helping home cooks find fast meals. Good choice as we don’t all have a long time to spend in the kitchen. All of Emeril’s food is full of flavor and of course you will get some Southern classics like catfish and shrimp and rice. This is one of my favorite Emeril cookbooks as it has many photos of the food and not all of Emeril
The Ruling: I liked the idea of the beans with the nachos to get some fiber into the meal. But every time I think about this meal it makes my stomach turn…..just the chorizo, everything else was great.
Spicy Sausage, Bean, And Cheese Nachos, page 59
- 1 pound fresh hot sausage (such as chorizo), removed from the casings and crumbled
- 1/4 cup finely chopped green onion bottoms (reserve tops separately)
- 1 tablespoon chopped garlic
- two 15-ounce cans pinto or black beans, drained
- 3/4 cup chicken stock or canned, low-sodium chicken broth or water
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 12 ounces large (restaurant-style) tortilla chips
- 3 cups grated pepper Jack or sharp cheddar cheese, or a combination
- 1/4 cup pickled jalapeno slices, or to taste
- Your favorite salsa, for serving
- Sour cream, for serving
- Preheat the oven to 450 degrees
- Place a large skillet over medium heat, add the sausage, and cook until it is nicely browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain.
- Add the green onion bottoms and the garlic to the fat remaining in the skillet, and cook until fragrant and soft, about 20 seconds. Add the beans, mix well, and cook until heated through, about 1 minute. Add the chicken stock, chili powder, cumin, and salt. Mash the beans with the back of a heavy wooden spoon or a potato masher until chunky smooth.
- Reduce the heat to medium and continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat.
- SPread half of the tortilla chips in one even layer on a large oval ovenproof platter or in a large baking dish. Top with half of the beans, half of the sausage, half of the cheese, and half of the jalapenos. Repeat with another layer of chips, beans, sausage, cheese, and jalapenos. Bake until the cheese is melted and the mixture is hot, 2 to 3 minutes.
- Remove from the oven, and serve garnished with chopped green onion tops, salsa and sour cream.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
If you try any of my suggestions, I would love to hear from you. It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.