I used to plan a week long menu and try to stick to it and get upset if someone ate a much needed item out of the fridge.
Yeah, those were the days. Now, I buy what I want and I will often throw things together based on what I have left in the refrigerator. Our nights are hectic with busy schedules and it is not uncommon for me to have "20 minutes on the clock" and to hear myself say "your time starts now".
I run from drawer to cupboard to sink to refrigerator to stove and then repeat.
I am sweating, my hair is frazzled and I am in the zone. A bead of sweat trying to escape my forehead before the back of my hand finds it with a towel.
4 chorizo sausages ( I buy mine from Whole Foods)
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1 tablespoon oil for sautéing
3/4 cup chicken broth
3-4 cups prepared rice (white or brown)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 brick of cream cheese, soft
1/2 cup grated fine parmesan cheese
1 cup of Jack Cheese, for the top
Preheat oven to 350.
1. Heat oil over medium high heat. I remove sausage from casings and break apart.
2. Saute sausage, onion, garlic and bell pepper until sausage is browned and onion is clear.
3. In a large bowl add remaining ingredients. Stir to combine. Add the ingredients from step 2.
4. Add bowl to 9X13 baking dish, top with jack cheese and bake for 20 minutes.
5. Serve immediately.