I know Mother’s Day isn’t an easy day for everyone. Some couples can’t have children or have lost their little ones… didn’t grow up with ‘The World’s Greatest Mom’….or chose not to have children which can sometimes be a painful decision in hindsight… whose mothers have passed… That is why, as a new mom, on my very first Mother’s Day, I’m just sooo extremely grateful for the opportunity to be one. This little ham hock is the coolest, funniest little cooing, hiccuping, laughing weirdo… and I have a great husband that cares about his girls so much. I just find myself extremely lucky for my life, the people in it and this milk sucking glow worm that softens my heart everyday. I do my best not to take it for granted. What a great and awesome responsibility…
 
This morning my husband asked me if I wanted anything special for breakfast.  I began making this- ha!  I’ve been doing my best to eat heart healthy so it’s nice to splurge.  I’m not sure why I didn’t just hand the recipe over to him while I binge-watched ‘Younger’ for the second time but alas… I must really like cooking?  (Remind me of this come Thursday when my back aches, Ruby’s crying and cooking is the last thing I want to do!)  😉
 
I hope you all are having a wonderful Mother’s Day!  I know I’m feeling very blessed.  🙂

 

Chorizo Skillet
Serves 3
Spicy chorizo mixed with crispy shredded potatoes, crunchy vegetables and a hit of citrus. Yum... 🙂
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. INGREDIENTS
  2. 1 tablespoon olive oil
  3. 9 oz pkg of chorizo
  4. ½ medium yellow onion diced
  5. 1 cup cilantro, leaves picked and reserved for garnish, stems minced
  6. 1 tablespoon unsalted butter
  7. 2 russet potatoes, peeled and grated
  8. 2 garlic cloves, minced
  9. 4 mini bell peppers, seeded and diced
  10. 1 hearty handful of spinach, coarsely chopped
  11. 5 sticks of asparagus, chopped
  12. 1 T. lime juice
  13. 4-5 eggs
  14. salt & pepper, to taste
Toppings
  1. red & green salsa
  2. avocado
  3. lime wedges
  4. cheddar cheese
  5. parmesan cheese
  6. sour cream
  7. cilantro, for garnish
Instructions
  1. DIRECTIONS
  2. In a 10 or 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the chorizo and cook until golden brown, 4 to 5 minutes. While chorizo is cooking, squeeze out access moisture from grated potatoes with a paper towel. When chorizo is cooked, set aside on a plate.
  3. To the skillet, add the onions and minced cilantro stems. Cook for about five minutes until the onions have caramelized, 5 minutes.
  4. In a separate pan, sauté the asparagus and bell pepper. Season lightly with salt & pepper. Add the spinach and set aside.
  5. Add the butter to the onion pan. Add grated potatoes and mix. Press the mixture into an even layer and let cook until golden and crispy, about 4 minutes. Add the garlic, then cook, stirring constantly until the potatoes are evenly crisp, about 2 minutes.
  6. Add the reserved chorizo and veggies to the skillet. Stir in the lime juice.
  7. Make 4-5 wells in the hash and crack an egg into each one. Season each egg with salt & fresh ground pepper. Cook, covered, until the whites are just set, 3 to 4 minutes. Garnish with the toppings of your choosing and serve! 🙂
Adapted from The Tasting Table
Adapted from The Tasting Table
MandiCrocker https://mandicrocker.com/

I had a very limited fruit experience growing up as a kid in upstate New York.  We always ate apples, oranges and bananas.  Strawberries and blueberries were typically ‘too expensive’ and if we got plums, nectarines or peaches they were always tasteless and rock hard.  Mangos or pineapple were also too expensive and “too much work.”  As for pomegranates?  Forget about it.  I think my first experience with pomegranate was in a martini (ha!) and later on a fruit tart we sold at the bakery where I worked. 

When they were on sale at our local grocery 2 for $5, I couldn’t resist.  I was going to make something with pomegranate, dang it!  It was a flavor I thoroughly enjoyed and who says a salad has to be boring?! It was time for this love affair to begin!

Luckily for me, my honey even mentioned a video about how to de-seed a pomegranate from a regular visitor to our valley and kick ass video blogger named ‘The Fresh Princess.’  Meet Corinne! She’s a doll… 

 

You should also know that I have a love/hate relationship with salad.  I LOVE TO EAT SALAD.  I HATE TO MAKE SALAD.  However, this kale salad is quick AND super delicious.  Not only is it incredibly healthy but because kale is such a hearty green, it doesn’t pertain to salad pet peeve #2.  You can toss it in dressing and let it sit for  a few days without it getting mushy or gross in the fridge.  YAY!!!  The pomegranates, pumpkin seeds and sliced almonds add a great crunchy texture and a ton of flavor!

Kale Pomegranate Salad

Notice the bottles of alcohol in the background? I was totally ready for something healthy after the holidays, feeling totally maxed out on sugar and alcohol.  This was supposed to be a ‘Detox from New Year’s’ blog… And here it is January 19th.  How does time move so quickly!?  Smart asses, don’t answer that… 

salad-5074

Anyway, if you’re in a winter stew slump, this light and refreshing salad will do just the trick! I was going to make it again but alas, there are no more pomegranates to be found at our grocery until next Christmas.  Oh, mountain life… You big city dwellers, hug your year round pomegranates tight tonight.  😉

What healthy meals are you cooking up?  Please share any ideas in the comments below. I always love new recipes!  xoxo

 

 

Kale Pomegranate Salad
A seeded kale and pomegranate salad covered in a tangy, refreshing dressing! Super healthy and easy!
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FOR THE SALAD
  1. 1 bunch of kale
  2. 1 pomegranate, seeded
  3. 1/4 c. pumpkin seeds
  4. 1/4 c. sliced almonds, toasted
FOR THE DRESSING
  1. 3 T. extra virgin olive oil
  2. 2 T. apple cider vinegar
  3. 1 T. dijon mustard
  4. 1 T + 1 tsp. honey
  5. 1/4 tsp. salt
  6. 1/8 tsp. pepper
Instructions
  1. 1. De-vein your kale. Massage the leaves for a couple of minutes.
  2. 2. Throw the kale into a bowl with pomegranate, seeds and nuts.
  3. 3. Whisk all of your dressing ingredients together and pour over salad. Enjoy!
Notes
  1. Massaging kale leaves helps to reduce its toughness and bitterness!
MandiCrocker https://mandicrocker.com/