712 North 2nd Avenue, Alpena, Michigan 49707, United States
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Chorizo Burrito Bowls
Chorizo Burrito Bowls
Chorizo Burrito Bowls
Directions
- In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
- Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.
Chorizo Burrito Bowls
Chorizo Burrito Bowls
Ingredients
- 2 teaspoons canola oil
- 1 package (12 ounces) fully cooked chorizo
- 1 medium onion, chopped
- 1 can (15 ounces) no-salt-added black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup fresh or frozen corn
- 1 package (8.8 ounces) ready-to-serve brown rice
- 2 cups fresh baby spinach
- 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
- Chopped fresh cilantro
Creamy Smoked Sausage Pasta
Directions
Ingredients
Ingredients
Cook pasta according to the directions on the box.
Brown kielbasa in a pan and remove it. Over medium heat add butter, minced garlic, heavy cream, tomato sauce, tomato paste, Parmesan cheese, Italian seasoning and season with salt, pepper, and garlic powder.
Mix everything together well and let simmer for at least a few minutes or until sauce thickens a little bit. Drain pasta and combine with sauce. Add kielbasa to pasta and serve.
Ingredients
Ingredients
Ingredients
12 oz package Smoked Kielbasa
16 oz box of pasta
2 TBSP of butter
2 TBSP of minced garlic
1 cup of heavy whipping cream
2 8 oz cans of tomato sauce
3 TBSP of tomato paste
1/2 cup of shredded Parmesan cheese
1 tsp of Italian seasoning and garlic powder
1/2 tsp Salt and pepper
Dried parsley
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