Food Mood

Its been a while. I have been cooking....just not blogging. We have our house on the market and so any time not spent on anything to do with that has been spent doing other things....outside. Except this week Ohio decided to plunge itself back into winter. Its snowing out right now....for realz!
I apologize....I somehow became a 14 year old there for a sec.
Anyways, here are a few things I have made lately

image from http://whatscookingmexico.com/2008/04/13/chorizo-and-eggs/

Huevos con Chorizo (Eggs with Sausage....mexican style!)
I bought some yummy fresh Mexican Chorizo at Findlay market. I finally got my husband to go. ( I had to go once I found out about it when I moved to Cincinnati....while he has lived here his whole life and had never been.) Now he's hooked! He loved it and even convinced his ma and pa to go down....I think they are hooked too.
Anyways, just cook 2 chorizo in a skillet (remove it from the casing and cook like ground beef.) In a separate bowl, whisk 6 eggs with a bit of milk. Move browned chorizo to one side of skillet and pour eggs into the other side. Scramble eggs and then combine with chorizo. I added a couple tablespoons of salsa here in this step.

This is the brand my store sells. Go with whatever you find!

I serve this with refried black beans....read again: black beans. Super super full of flavor and better than their normal counterparts for your waistline. So, back to what I serve this with, refried black beans, sliced avacado, sour cream, corn tortillas, cilantro and queso fresco. There are a bunch of different mexican cheeses that even Kroger now carries. They are usually in the Hispanic aisle refrigerated case.
This is an extremely quick, cheap and yummy meal.....and actually pretty healthy!

Chicken in Cream Caper Sauce
This is a modification of a recipe that a friend made for me coupled with an allrecipes recipe. I will tell you the modifications I made to the allrecipes version below.
I read a bunch of the comments and took different advice. Hopefully you can follow what I did.
Seasoned chicken with S&P and dill.....no lemon pepper.
Cooked in skilled according to AR( All Recipes)
Deglaze the pan with juice from half a lemon and a swish of white wine. (I don't measure much....sorry!)
Then begin to add the cream, but double it....every review said you needed more sauce for 4 pieces of chicken, plus its so yummy I wanted to put it on everything!
If you are impatient like me and you want to thicken the sauce quickly, remove about 3 Tbsp. of the sauce and add 1 tbsp of arrowroot powder or cornstarch...mix thoroughly and then add back to pan. (You must do this or you will just have lumps of cornstarch....YUCK!
In addition to the capers added at the end, I grated about 1/4 cup of Parmesean cheese into mine and gave another good squeeze of lemon at the end.
Served with Jasmin rice cooked in chicken stock and green beans......oh and the sauce went on everything. It's super yummy!

Blackened Mahi-Mahi, Roasted Brussel Sprouts, Quinoa and Green Chile Corn Muffins
I know what you are thinking....at least what my sister is thinking....brussel sprouts? Have you gone crazy!?
My parents gardened a lot when I was little and while I don't remember eating much of it, my sister does.....and they aren't always fond memories.
Not to mention the fact that when we got married, Jeremy wouldn't eat anything but meat and potatoes.....and by meat I mean red meat. I once tried to use ground turkey instead of ground beef. That brewed into an argument about how I was trying to poison him! :)
He has become such a different eater! He will try anything! In fact, he suggested the fish and the brussel sprouts!
Anyways, I just use the spices from this recipe and cook the fish for about 3-4 minutes a side in a cast iron skillet.(I don't use the recipe, just the ingredients)
The brussels were baby sized and super fresh. I cut them in half, threw them in a bowl with olive oil, lemon juice and S & P and tossed, put them on a baking sheet in the 450 degree oven for about 20-25 minutes. They get sweet, tender on the inside and have a nice crust on the outside.
I cooked the quinoa with 1/2 onion sauteed, 1 clove garlic, 1 tsp cumin and red pepper and chicken stock.
Green Chile Corn Muffins are a Paula Deen recipe that is naturally GF....it only uses corn meal. (No, Jiffy is not just corn meal...you wouldn't believe how many people think the corn muffins they are used to eating are just corn meal....they usually aren't!) Although, I had to add some sugar because we always had sugar in our cornbread growing up.

I saw a few new recipes today that I want to put on my menu for next week so I thought I would share them with ya'll!
Slow cooker Chicken Curry
Beef with Peppers Stir Fry