Chorizo & Egg Breakfast Stuffed Peppers:bell peppers are filled with a delicious creamy chorizo & egg mixture making for a healthy, yet hearty breakfast.
Hello there! Remember me? I’m the girl who gets on here and posts a recipe every five weeks or so… It’s been too long since I last posted a recipe, but I’m glad to share this one with you today.
Today, I’m breaking the promise of my blog’s name – always sweet – and bringing you a savory dish (I suppose life can’t be all sugar, huh? Or can it? Hmm…). Though not as strict as at one time, I like to keep our meals (mainly dinner) as low in carbs as possible. So this particular recipe emerged from an attempt to make this Egg & Sausage Breakfast Ring a bit healthier and lower in carbs. The filling was already quite delicious, but I did do some tweaking: I added a little spice with the chorizo, omitted the bell pepper (because you already have a lot of that!), substituted a yellow onion for the green, and added a handful of cilantro for flavor. Then, of course, to ditch the extra carbs, used bell peppers to nest the filling instead of crescent biscuits.
Of course, the original version with the bread is quite tasty and I still like to make it every now and then, but I love that the bell peppers add an extra dose of healthy and also makes this quite a filling breakfast/brunch.
Something to note is that I used a 9×13 in. pan, but am thinking that I might could have gotten away with using my 8 in. square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.
Another thing to note is that if you’re not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire. Also, if you like extra spice (YES, please!! #spicemylife), I think adding some chopped jalapeno would just take this dish to another world. In fact, next time I make these you can bet a jalpeno party is happening…
Oh, one more note: usually I pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way – you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.
I hope you enjoy this dish as much as my family has!
Spicy Slow Cooker Chili:This chili is loaded with meat and packed full of flavor and spice. Coming together in about 20 minutes and cooked in the slow cooker, this a meal that will taste like you spent all day to put together! Perfect for life’s busy moments, the holiday rush, game days, and just because! If you love chili, meat, and spice, this just might become your new favorite chili. :)
Hi there! First of all, I hope all is going well with your Christmas preparations and the stress levels are being kept at bay. Second, please pardon the rare break from sweets, but with it being that time of year where we could all stand a little ease and slow cookers in our lives, and with this chili being one of the best you’ll ever have (in my humble opinion), I just couldn’t keep this recipe to myself.
I knew you’d understand.
If you’ve read my blog bio, you’ll see where, in my list of random facts about me (that I just know the whole world wants to see… not), I state my love for Mexican food. If you would have asked me a few years ago what my favorite cuisine was, I’m not sure that would have been on the list.
It was only in the last year or two, that I noticed my gravitation towards foods which included lime, cilantro, all the good spices, – cumin, chili powder, cayenne pepper – jalapeno (yeah, baby!), avocado, etc. and thus decided that Mexican food had to be my favorite cuisine. Which, come to think of it, only makes sense as there is some Spanish blood flowing through my veins. :)
Maybe it was because years ago I never ate at the right restaurants (uh, Chuy’s, Torchy’s? Where were you??) and didn’t eat a lot of it at home – who knows. But there it is!
OK, now about spice. The short and sweet of it is I love it. I’m the person who does not remove the insides of a jalapeno when using it. I’m also the person who was devastated at Pei Wei removing the “Blazing Noodles” from their menu – even though it was so spicy I could hardly eat it. However, while my spice tolerance is above most people’s (I’m surprised at what people consider spicy – I mean, Rotel is not spicy, in the least), I still like to enjoy my food and therefore try to keep things from being burning bites of fire.
Sometimes I fail, though. Like on Halloween. When making chili for a group I try to keep it from being spicy, especially when my nieces are involved. But the Halloween batch was still a bit too spicy and I felt so bad when my nieces were pushing it away for that purpose! They’ll probably refuse to eat it next time… ;P
So, if you are the person who thinks that Rotel is spicy, this recipe is not for you. (But don’t turn away because I have a way you can make this NOT spicy!) This recipe is for those who can tolerate the spice from a jalapeno and like for their sinuses to be cleared.
Now that we’ve covered spice levels, I can tell you how wonderful this chili is. It’s the bomb. You might not think it looking at the ingredients involved – though, bacon! – but the flavors are stellar. And piled on top of the cornbread waffles? Oh. my. Myohmyohmy.
What I love most about this chili is how you can throw it in the slow cooker and have the results making you feel like you’re having a non-weeknight meal on a weeknight. Like, a really good chili shouldn’t be this easy! And if you choose to skip the cornbread waffles, that makes things even easier.
Also, if you’re into the game day thing, this is perfect for that as well. Not only do you have the slow cooker aspect, but it’s deliciously meaty and perfect for the guys in your life – I should know, I have three… #lifewithbrothers.
Now that we’ve covered the chili, I have to tell you about this cornbread, which has been more appropriately dubbed around here as corn-cake. I’ve got to be honest, that’s what it tastes like (see? I couldn’t let you go without some measure of sugar)! It’s the best cornbread I’ve ever had and the only one I’ll make. It’s moist and can be eaten and thoroughly enjoyed on its own.
It can also be made three ways: in a pan, as muffins, annd as waffles!!
My family loves to do the chili + cornbread waffle thing and it’s seriously one of the best ways to eat chili. The waffle comes out crisp but under the chili becomes soft and the perfect remedy to soothe the taste buds from the spice.
Have you tried 7-up biscuits before? So southern, I know. But in all seriousness, if you haven’t tried them, you totally should! They are very easy to make – it doesn’t get much simpler than Bisquick + 5 ingredients – and only too delicious. They have become a family favorite over the past few years and are best enjoyed fresh out of the oven with a bowl of soup; comfort food at its best.
There are already hundreds of 7-up biscuit recipes available (just google 7-up biscuits), so instead of adding another to the mix, I decided to give you a beefed (or should I say baconed?) up version. What I did was simply used my favorite 7-Up biscuit recipe and added crispy bits of bacon along with some shredded sharp cheddar cheese. Now, if you were so inclined, I can only imagine how delectable these would be with some caramelized onions – yummm. Oh! Oh! And maybe, just maybe, sandwich an egg and some cheese (maybe some spinach or arugula too) in between for a killer breakfast sandwich. Ah, the possibilities – I love possibilities.
These can be made for any occasion and meal you desire: breakfast, dinner, as a side for soup, chicken pot pie; holiday meals (hello? Thanksgiving!), you name it. Or, you could do what I contemplated doing the other day, which would be to um, just make them, ahem, as a snack… (hey, I had leftover ingredients, ok?)
Any which way, you can’t go wrong with these biscuits. I mean, can you ever go wrong with bacon?? Not to mention bacon stuffed inside a fluffy, buttery biscuit along with cheddar cheese. Come on, you can’t. You just can’t.
The Lowdown:Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.
Bacon Cheddar 7-Up Biscuits
Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.
Preheat oven to 375° F. and line a rimmed baking sheet with foil.
Place bacon (spacing about an inch or more apart) on baking baking sheet and bake for 13-15 minutes, or until crispy.
Remove from oven and set aside to cool, reserving 1 tsp. of the bacon grease (this is optional - see directions further down).
Take another (rimmed) baking sheet and lightly spray with cooking spray.
In a large mixing bowl, whisk together the baking mix, sugar, and baking powder.
Add sour cream and stir to combine.
Add lemon-lime soda, a little at a time, until it forms a shaggy dough - most likely you won’t use the whole can of soda.
Dice bacon and add to the dough along with the shredded cheese. Fold to combine.
Turn onto a surface sprinkled with some of the baking mix (or flour) and gently pat dough into a ½ in. thick round (see note below!). The dough will be fairly wet, so what I do is sprinkle some baking mix onto the dough before I pat it out.
Using a 3 in. round cookie/biscuit cutter (or a glass dipped in flour), cut out biscuits, placing on greased baking sheet. Place biscuits sides touching for soft biscuits, or about 1 in. apart for crispier edges.
In a small microwave safe bowl, place butter and microwave until melted. Add in the 1 tsp. reserved bacon grease, whisking with a small whisk to combine (the bacon grease is optional - you can just do plain butter if you like :).
Brush or drizzle the melted butter over the biscuit tops.
Bake for 20-25 minutes, or until firm and light golden brown.
Remove from oven and place pan on a cooling rack to cool.
These are best eaten while still warm. :)
For really thick biscuits, pat dough into a 1 in. thick round instead of 1/2 in. thick. An IMPORTANT thing to note though, is that if you do that, the recipe will yield HALF the amount of biscuits (you would get about 6 instead of 12).
It’s hard to believe that New Year’s was just a little over two weeks ago – it seems longer. I’m not much of a party person. In fact, I’m really just a homebody. Since my brothers were busy filming a NYE wedding (what??) our usual celebrations had to be postponed. My mom, sister, and I had to settle for a quiet(ish) – but delicious – dinner out, getting hooked on the Great British Bake Off (I’m so sad that only one season is available in the U.S.), watching a girls movie, listening to fireworks, eating leftovers from dinner then cheesecake, drinking hot chocolate, and then just hanging around on social media (read Instagram) until two. Then bed at three. THREE – I hardly ever go to bed at three!!
How did your celebrations go? Do you like to party hard or does the definition of party translate into something else for you, like it does for me? ;)
What about biscuits? Are we talking feelings of warmth, love, and cherished memories?