Type what you have

Ingredients

• ✓ chorizo sausage
• green bell pepper
• sweet onion
• tomato paste
• red wine
• water
• garlic

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ chorizo sausage
• farfalle pasta
• basil
• pine nut
• garlic
• parmesan cheese
• tomato
• olive oil
• red wine vinegar

Instructions

1. 1 Cook pasta in salted, boiling water until al dente.
2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Ingredients

• ✓ chorizo sausage
• fabada bean
• lima bean
• salt pork
• water
• saffron
• serrano ham
• morcilla sausage
• blood sausage
• bay leaf

Instructions

1. 1 Cover beans with ample hot water and allow to stand overnight.
2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

Ingredients

• ✓ chorizo sausage
• white pea bean
• beef soup bone
• water
• cabbage
• kale
• potato
• water
• salt
• pepper

Instructions

1. 1 Soak beans in twice their volume of water 8 hours or overnight.
2. 2 In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
3. 3 Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

By John J Pacheco

Ingredients

• ✓ chorizo sausage
• olive oil
• carrot
• onion
• celery
• tomato
• potato
• chicken broth
• cayenne pepper
• kidney bean
• tomato paste
• salt
• pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Heat oil in a stockpot over medium-high heat. Add carrots, onion, and celery; cook and stir for 2 to 3 minutes. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.

By Sara

Ingredients

• ✓ chorizo sausage
• chickpea
• beef shank
• chicken thigh
• pork belly
• beef soup bone
• ham bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic
• orzo pasta

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

Ingredients

• ✓ chorizo sausage
• shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• yellow onion
• garlic
• arborio rice
• green pea
• red bell pepper
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ chorizo sausage
• olive oil
• green onion
• salt
• black pepper
• long-grain white rice
• goat cheese
• egg
• parsley
• garlic
• cumin
• blood orange
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Ingredients

• ✓ chorizo sausage
• olive oil
• potato
• sweet onion
• carrot
• celery
• garlic
• red pepper flakes
• salt
• black pepper
• kale
• bay leaf
• chicken broth
• chickpea
• tomato
• linguica sausage

Instructions

1. 1 Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery; cook and stir 3 to 4 minutes. Add garlic, red pepper flakes, salt, and black pepper; cook and stir 2 to 3 minutes.
2. 2 Add kale and bay leaves; cover until kale wilts, 2 to 3 minutes.
3. 3 Add chicken broth, garbanzo beans with their juices, tomatoes, linguica, and chorizo; bring to a boil, about 5 minutes. Reduce heat to medium; simmer until vegetables are tender, about 15 minutes.

By Pat-Perry

Ingredients

• ✓ chorizo sausage
• shrimp
• red bell pepper
• onion
• olive oil
• lemon
• chicken stock
• flat leaf parsley
• bay leaf
• saffron
• short-grain white rice
• red pepper flakes
• garlic
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• paprika
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. 3 Add chicken and stir to coat. Cover and refrigerate until needed.
4. 4 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
5. 5 Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
6. 6 While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
7. 7 Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
8. 8 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. 9 Enjoy!

By mls

Ingredients

• ✓ chorizo sausage
• egg
• corn tortilla

Instructions

1. 1 Cook and stir chorizo sausage in a skillet over medium-high heat until browned and cooked through, about 5 minutes.
2. 2 Stir in eggs; cook and stir until set and scrambled with chorizo, 3 to 5 minutes.
3. 3 Warm corn tortillas on an electric skillet until heated through, about 2 minutes.
4. 4 Place egg and chorizo mixture in warm tortillas.

By MARNIKINS

Ingredients

• ✓ chorizo sausage
• onion
• egg
• pepper jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Ingredients

• ✓ chorizo sausage
• date
• bacon
• vegetable oil
• egg
• water
• all-purpose flour

Instructions

1. 1 Cut the ends off of the chorizo, and cut into 12 cubes. Stuff each piece inside one of the dates. Wrap a piece of bacon around each date, and secure with toothpicks. This part may all be done ahead of time.
2. 2 Heat a skillet over medium-high heat. Place the dates in the pan with the bacon seam side down. Fry until golden, then turn and fry on the other side until bacon is cooked through. You may serve them now, or proceed to coat and fry them.
3. 3 Heat the oil in a deep-fryer or large skillet to 375 degrees F 190 degrees C. Whisk together the egg and water in a small bowl. Coat the dates with flour, then dip into the egg. Place immediately into the hot oil, and fry until golden, turning once. This will take about 4 minutes total. Drain and serve right away.

By ginavee

Ingredients

• ✓ chorizo sausage
• corn oil
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ chorizo sausage
• tomato
• green chile pepper
• cream cheese
• processed cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Ingredients

• ✓ chorizo sausage
• pizza crust
• nacho cheese sauce
• hash brown potato
• egg
• salsa
• taco seasoning mix
• butter
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
3. 3 Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
4. 4 Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
5. 5 Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

By Laura Burger Pozdol

Ingredients

• ✓ chorizo sausage
• olive oil
• onion
• garlic
• white wine
• littleneck clam
• parsley
• butter

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It's best not to open the lid and stir.
3. 3 When clams have opened, remove from the heat. Stir in parsley and butter.
4. 4 Serve clams and liquid in heated bowls.

By John Mitzewich

Ingredients

• ✓ chorizo sausage
• onion
• celery
• water
• butter
• bread stuffing mix

Instructions

1. 1 Combine chorizo, onion, and celery in a large skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Transfer to a large bowl.
2. 2 Add water to the same skillet; bring to a boil. Add butter to the boiling water and let melt. Stir in stuffing mix, remove from heat, and cover with a lid. Let stand until stuffing mixture has absorbed the liquid, about 5 minutes.
3. 3 Add chorizo mixture to the stuffing mixture and stir until well combined.

By Yoly

Ingredients

• ✓ chorizo sausage
• chipotle pepper
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ chorizo sausage
• bacon
• bacon drippings
• onion
• ham
• pinto bean
• chipotle pepper
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Ingredients

• ✓ chorizo sausage
• sweet potato
• cheddar cheese
• cilantro
• wonton wrapper
• peach jam
• sweet thai chili sauce
• cilantro
• vegetable oil

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
3. 3 Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
4. 4 Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
5. 5 Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
6. 6 Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
7. 7 To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

By Brittany Stephens

Ingredients

• ✓ chorizo sausage
• yukon gold potato
• vegetable oil
• onion
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
2. 2 Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
3. 3 Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

By France Cevallos

Ingredients

• ✓ chorizo sausage
• penne pasta
• olive oil
• green onion
• cherry tomato
• basil
• balsamic vinegar
• goat cheese

Instructions

1. 1 Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
3. 3 Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
4. 4 Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

By Rex

Ingredients

• ✓ chorizo sausage
• bacon drippings
• potato
• onion
• serrano pepper
• salt
• black pepper

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

Ingredients

• ✓ chorizo sausage
• mushroom
• onion
• tomato
• chicken broth
• tomato paste
• bread
• butter
• baking soda
• egg
• queso fresco
• mexican crema
• crema fresca

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Ingredients

• ✓ chorizo sausage
• baby red potato
• carrot
• olive oil
• salt
• black pepper
• garlic powder
• paprika
• red onion
• asparagus

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
3. 3 Bake in the preheated oven until sausages are golden, about 15 minutes.
4. 4 Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
5. 5 Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

By Fioa

Ingredients

• ✓ chorizo sausage
• onion
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• avocado
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

Ingredients

• ✓ chorizo sausage
• brown lentil
• bacon
• olive oil
• onion
• green bell pepper
• garlic
• tomato
• bay leaf
• water
• potato

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
2. 2 Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
3. 3 Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

By Vanessa Moore

Ingredients

• ✓ chorizo sausage
• cooking spray
• red onion
• green chile pepper
• egg
• flour tortilla
• cheddar cheese

Instructions

1. 1 Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.
2. 2 Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny.
3. 3 Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

By BARB75

Ingredients

• ✓ chorizo sausage
• penne pasta
• olive oil
• chicken breast
• red bell pepper
• tomato puree
• cream
• red pepper flakes
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. 4 Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

By Simon Wraight