Here are pictures of Georgie taken From Above, and the bright yellow umbrellas are from South Street Seaport in NYC.
Travel theme: Contrast
Ailsa’s Travel Theme this week is Contrast, and it was the Weekly Photo Challenge back in March 2012. I guess it is sheer coincidence that both the challenges this week are themes we have done before.
So, here….
Chorizo-potato stuffed sweet mini peppers
You can do a lot with a bag of colorful sweet mini peppers, isn’t it? Stuff them with anything you like – browsing for ideas I came across sweet cream cheese stuffed peppers too! Who knew? Well, I wasn’t going with anything sweet, nor was I in a mood to spend too much time in the kitchen as today is a beautiful sunny day in NYC. So, I decided to just 3 main ingredients – chorizo, potatoes, and parsley – that’s it. Since the chorizo was salty enough, I skipped salt altogether but sprinkled some freshly ground black pepper on the potatoes and mashed them.
Are you tempted to bite into one of these tiny parcels of chorizo-potato…..these are addictive and delicious. Sometimes simple everyday pantry items can transform a recipe, and this one is a keeper. The pictures below tell you what I used and what I did – no recipe measurements.
One bag of sweet mini peppers….
Two links of diced chorizo, one large potato (mashed), and a whole lot of fresh parsely….
Stuffed and ready for the oven….
On to the foil-lined baking sheet with a healthy drizzle of extra-virgin olive oil….
Roasted for 20-25 minutes in a 400-degree oven….
Pick any one you like and dig in….
Perfect as an appetizer or side or whatever you want to call it. Vegetarians and vegans can substitute tempeh or firm tofu for the chorizo and add any other seasonings of your choice.
