Papa con Chorizo Casserole

Serves 6

Serves 6

8 oz. Mexican chorizo
½ bell pepper, chopped
½ onion, chopped
2 cloves garlic, minced
1 (30 oz.) package frozen hash browns, thawed
1 can Ro-tel tomatoes (I used ‘mild’ here, but whichever you prefer)
1 can cream of chicken soup
Salt and pepper to taste
2 c. grated cheddar cheese
1 c. panko bread crumbs

Remove casing from chorizo and crumble into skillet. Add bell pepper, onion and garlic and sauté. Drain off excess grease.

Drain potatoes in colander. Wrap them in cheesecloth and squeeze out as much water as possible. Mix Ro-tel, soup and salt and pepper together in a large bowl. Remove potatoes from cheesecloth and add to bowl. Mix well. Stir in chorizo and cheese.

Pour into a greased 9×13 pan and top with panko crumbs. Bake at 350 degrees for 45 minutes.

Tacos de Salmon

tacos-de-salmon                                                                                                                                       Serves 4
2 T. oil
1 medium onion, chopped
1 (14.75 oz.) can pink salmon, drained
1 T. ground comino
1 t. chili powder
1 (10 oz.) can Ro-Tel diced tomatoes with lime juice and cilantro
Flour tortillas
Sour cream

Cook onion in oil in large skillet until it begins to soften, about 2 minutes. Drain salmon and remove any bones, but leave skin intact. Add salmon, comino and chili powder to the pan, mix thoroughly and cook 2-3 minutes. Add in tomatoes and heat through.

Serve in warm flour tortillas with salsa, sliced avocado, sour cream and shredded lettuce as desired.

Adapted from

Calabacita con Okra

Calabacita con OkraNow that the original recipes have all been posted, it’s time to have fun creating some new ones. Since it’s summer and squash of all types are plentiful, let’s start with this one:

Serves 4-5
2 T. oil
1 small onion, chopped
2 cloves garlic, minced
2 lb. patty pan squash, sliced
1 lb. okra, ends trimmed off and sliced*
1 can Ro-Tel tomatoes and green chiles (whatever heat level you desire)
3 slices crisp bacon, crumbled (optional)

In a large skillet, sauté onion and garlic in oil until onion is translucent. Add squash and okra and cook about 2 minutes. Add Ro-Tel tomatoes and bacon and simmer uncovered until squash is tender and liquid reduced.

*Although I did manage to find the patty pans, I could not find, anywhere in Queens or Nassau County, fresh okra, so had to resort to canned. It shrinks beside the squash visually, even though I waited until the last minute to add it in.