Chorizo Paella

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I feel so blessed that Topanga is a non-shedding dog. Her gorgeous mane is one of the many reasons she’s the perfect pup.

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But it’s getting warmer so the child requested some hair maintenance. Garr & I weighed our options. Do we spend $50 at the groomer or do we dare try something different? Something we have never dared to do. Cut her hair ourselves…

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Seeing as I’m thrifty as all get out, I decided we’d give it a go. & when I say we, I mean Garr will cut her hair. & thus, Gawwy’s Homemade Haiwcuts was born.

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I really thought he’d be able to pull this off, but our poor child looks like that naked cat in the Austin Powers movies. I’m like a little embarrassed by the sight of her. I guess we’ll just have to take her out after dark so the neighbors don’t see.

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As a mother, I should tell her that looks don’t matter, but she’s just really frightening…

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Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 lb. of chorizo
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 tomatoes, diced
  • 2 cups of brown basmati rice
  • 4 cups of vegetable stock
  • 1 cup of frozen peas
  • 1 tbsp. of cilantro, chopped
  • 1 tbsp. of smoked paprika
  • Pinch of saffron threads
  • S+P, to taste

How to:

  • Cook chorizo in a large pan over medium heat
  • Remove from pan onto a paper towel-lined plate
  • Add onion + S+P to the pan, cook for 3 minutes
  • Add peppers + S+P, cook for another 3
  • Add tomatoes + chorizo back to the pan
  • Add rice + smoked paprika + saffron threads, coat well
  • Add stock + cover, cooking for 20 minutes or until stock is absorbed + rice tender
  • Add in peas + cilantro + S+P, cook another 5 minutes
  • Serve with extra cilantro
  • Smash face into plate

Chorizo Patty Melt

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I’ve mentioned Cheryl before. My soulmate of a BFF who used to love bacon & hot wings more than a 40 year old man. I mean this lovingly.

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Before she became a vegetarian, there was one very important meat her taste buds never touched – my one true love, chorizo. She realizes the error of her ways. So we came up with this game plan.

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When my sweet Cheryl is on her death bed, taking her final breaths, I will be by her side. She will be in a floral, grandma-esque nightgown (her favorite) & I in a black suit (for dramatic effect).

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I will sit by her bed & hold her hand. She will look at me & whisper, “It’s time.” That’s when I ring the small, gold bell on her nightstand. In comes Chives (the butler) with a silver platter. I lift off the cover & there is a sizzling plate of perfectly cooked chorizo. I will spoon-feed her as many bites as her frail body can handle. She will thank me before her eyes close for good.

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So we’re a bit morbid, but what kind of friend would I be if I let her go her entire life without one of these?!

Time: 1 hour (prep + cooking) | Serves: 1 patty melt

Ingredients:

  • 8-9 oz. of pork chorizo
  • 1 onion, sliced
  • 2 pieces of sourdough bread
  • 1 tsp. of garlic salt
  • 1 tsp. of onion salt
  • 1/2 tsp. of crushed red pepper
  • 1/2 tsp. of cumin
  • 1 tsp. of paprika
  • 1 tsp. of cilantro, chopped
  • 4 slices of pepper jack cheese
  • Butter, for bread
  • Olive oil
  • S+P, to taste

How to:

  • Heat a tbsp. of olive oil in a large, oven-safe skillet over medium heat
  • Add the onion + S+P, turn down the heat to low-med, let cook for 18-20 minutes or until caramelized to your liking, remove onions from pan + set aside
  • Meanwhile, preheat oven to 400
  • In a bowl, combine chorizo + garlic salt + onion salt + crushed red pepper + cumin + paprika + cilantro + S+P
  • Heat another tbsp. of olive oil in the same skillet over medium heat
  • Form chorizo into a patty + put into pan
  • Sear for 5-6 minutes + flip, searing the other side for another 5-6 minutes
  • Finish chorizo in the oven for 10-12 minutes
  • Remove patty from skillet + heat another tbsp of olive oil in it over medium heat
  • Butter two pieces of bread, add one butter side down to the skillet
  • Pile on 2 slices of cheese + onions + chorizo + onions + 2 slices of cheese + other piece of bread
  • Place a cast iron skillet onto the sandwich to press it
  • Flip after 5-6 minutes + place the cast iron skillet down again
  • Smash it into your face

Roasted Tomato + Chorizo Risotto

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I honestly cannot believe that I lasted 23 years without ever having a professional massage.

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Where have the masseuses been hiding all of my life?! I mean, I am forever changed after an hour with Justin. I wish he had a more exotic name, but my GOODNESS he had exotic hands.

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I wasn’t sure how I’d feel being rubbed by a stranger, but one minute on that table with the zen Asian music flowing & I was hooked.

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Justin suggested that I get 90 minute massages every two weeks because I have a lot of “tension” & I laughed out loud because really? Me? Stressed? Never heard of it.

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This was really a weekend of firsts for me. I also waited 23 years to put chorizo in risotto & I am never looking back.

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 1/2 cups of arborio rice
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 lb. of ground chorizo
  • 4 cups of vegetable stock
  • 1 can of fire roasted tomatoes
  • 1/2 cup of dry white wine
  • 1/2 cup of packed spinach
  • 1/4 cup of parmesan cheese, grated
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a large stock pot over medium heat
  • Add onion + cook until soft, about 3-4 minutes
  • Add garlic, cook another minute
  • Add chorizo + cook through, 6-8 minutes
  • Meanwhile, warm stock + roasted tomatoes (juice + all) in a saucepan over low-med heat
  • Add arborio rice to the chorizo pot, stirring to coat the rice
  • Add wine + cook until absorbed
  • Start ladling stock + tomatoes into rice, one ladle at a time
  • Stir rice for 35-40 minutes or until cooked through, stirring often
  • Once done, add spinach + cheese + plenty of S+P
  • Serve hot with a sprinkle of extra cheese
  • Swan dive into this pool of majesty