A Tomato Chorizo Salad to Die For

This is a Friday #fingerfood post (sort of).

Okay, I know salad technically isn’t a finger food unless you are a cave man. I’m adding it to my finger food collection, however, because it goes so well with a table laden with an assortment of appetizers.

The key to this recipe is the combination of the spicy chorizo and sherry vinegar, an idea I picked up from Jamie Oliver.

My Recipe (made for two)

Ingredients

3 chorizo sausages

enough tomatoes (your choice of type) for two – I used 3 field tomatoes

2 green onions

1 small handful of small basil leaves

1-2 garlic cloves

a salad dressing made of 2 tblsp. olive oil and 3 tblsp sherry vinegar (or to taste)

salt and pepper

Method:

  1. slice and fry the chorizo in oil until nicely browned and crispy
  2. slice and fry the garlic in the left-over oil until fragrant
  3. cut the tomatoes bite-size, add basil and green onion
  4. add the dressing, salt and pepper to taste
  5. add the chorizo and garlic and mix.

The salad turned out better than I expected. It was amazing. I’m hooked on sherry vinegar.

Enjoy your weekend.

 

Salsa Potato Bite #Fingerfood Heaven

This is a Friday #Fingerfood post

If you like homefries and salsa, you’ll love these. They are inexpensive, delicious and fun.

Recipe 

1 russet potato per person

a bottle of spicy salsa (as hot as you like it)

sour cream

sliced green onions

Method:

  1. Preheat oven to 425F
  2. Peel the potatoes and slice 1/4 inch pieces.
  3. Put the slices on a parchment lined cookie sheet. Sprinkle with olive oil and sprinkle liberally with salt and pepper.
  4. Bake for 15 minutes. Remove flip them over. Add salt and pepper. Bake another 15 minutes.
  5. Remove from the oven and let sit 5 minutes while you prepare the topings.
  6. Add a dollop of sour cream to each. Then add a dollop of salsa. Top with sliced onion.
  7. Enjoy.


How about you? Are you a potato fan? How do you like them?


Similar Posts:

Make Hummus Like Jamie Oliver

Make Cherry-Strawberry Bruschetta Like Angela Liddon

 

 

Make Cherry-Strawberry Bruschetta Like Angela Liddon

This is a Friday #Fingerfood Post

Let me explain:

I confess: I’m a wannabe foodie.
While I’d love to tell you I have an exotic collection of recipes that taste fantastic, are healthy, and don’t require a blow torch (I’ll tell you that story sometime), the reality is I’m a hurried and distracted cook. This week I found my can opener in the fridge in a bag with carrots. Do root vegetables get lonely? Not likely. Clearly, I have a ways to go to become the good cook I want to be.

So I’ve decided it’s time to shake things up in my kitchen. I’m going to try new recipes and pay attention to the details. No more losing the spoon in the sauce.

To keep myself on point, I’m focusing on finger foods on this blog on Fridays. I chose Friday because it’s a gatekeeper for the weekend, and because I like the alteration: Friday Finger Foods.

I started last week with a post: Make Hummus Like Jamie Oliver


I adapted the Angela Liddon’s recipe in Oh She Glows to suit me. That is, I left out the mint because I’m not fond of it and I used an aged balsamic vinegar for a final touch instead of a balsamic reduction. The result was sweet, tangy cherry awesomness.

 

Cherry-Strawberry Bruschetto Recipe

Mix together and set aside:

1 cup chopped fresh cherries

3 cups chopped strawberries

The mixture

1/4 cup fresh basil (but I’ll try more the next time)

3 tblsp. chopped red onion

a sprinkle of balsamic vinegar (original called for 3 tsp. – I used a lot more)


Set this in the fridge ahead of time, so the flavors mingle ( at least ten minutes.


Prepare the baguette

slice and brush with olive oil one baguette

bake at 420 F

Assemble – Put the fruit and basil mixture on top and drizzle with aged balsamic vinegar

Enjoy


How about you? What kind of bruschetta do you like?


Similar Posts:

Make Hummus Like Jamie Oliver


Next Friday – My Salsa Potato Bites

Make Hummus Like Jamie Oliver

Finger Food Friday

I confess: I’m a wannabe foodie.
While I’d love to tell you I have an exotic collection of recipes that taste fantastic, are healthy, and don’t require a blow torch (I’ll tell you that story sometime), the reality is I’m a hurried and distracted cook. This week I found my can opener in the fridge in a bag with carrots. Do root vegetables get lonely? Not likely. Clearly, I have a ways to go to become the good cook I want to be.

So I’ve decided it’s time to shake things up in my kitchen. I’m going to try new recipes and pay attention to the details. No more losing the spoon in the sauce.

To keep myself on point, I’m focusing on finger foods on this blog on Fridays. I chose Friday because it’s a gatekeeper for the weekend, and because I like the alteration: Friday Finger Foods.


Where does Jamie Oliver fit in?

You’ve heard of bend it like Beckham. Well I’m going to make hummus like the famous chef Jamie Oliver.

Now I know hummus is no longer exotic, but a good hummus stands out. It does a tango with your taste-buds, deeply satisfies your hunger and reminds you how wonderful it is to be alive and eating good food.

For this post, I took Jamie Oliver’s recipe from his awesome video clip (below), and modified it. As I’m the only one who eats hummus in my home I made a recipe for one that will last me a week and I adjusted the flavorings to my taste. I can multiply it for gatherings.

Roasted Red Pepper Hummus Recipe for One

1 can of gabronzo beans (19 oz./540ml.)

2 lemons (because I love lemons)

4 tblsp yogurt

1 heaping tblsp. tahini

4 tblps. Roasted red peppers from a jar (or to your taste)

salt, pepper, dash of cayenne

drizzle of olive oil on top

Suggested Additions:

sliced grilled vegetables
caned peppers
herbs such as garlic

Hummus is great as a dip for veggies, crackers or flat breads. I had mine on a toasted onion and poppy-seed bagel for lunch. Yum.

Jamie Oliver’s Video


How about you? What is your favorite kind of hummus?



Next week – Cherry-Strawberry Bruschetta (like Angela Liddon from Oh She Glows)