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Ingredients
- 2 oz. cream cheese
- Some of the ingredients: leftover red wine from New Year's Eve, Blackeye Peas, Mom's salsa, Rotel
- 2 1/2 lbs. pork sausage, browned, drained and rinsed*
- 2 T. extra virgin olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 c. red wine
- 1 can diced tomatoes with green chilis (Rotel)
- 1 can regular diced tomatoes
- 1 pint (2 c.) salsa or picante sauce (Homemade canned if possible)
- 2 T. chopped pickled jalapenos, chopped
- 2 cans black beans (undrained and unrinsed)
- 1 can blackeye peas (undrained and unrinsed)
- 3 T. regular chili powder
- 1 T. green chili powder
- 2 T. ground coriander
- 3 t. dried Mexican oregano
- 2 bay leaves, crushed
- 1 T. brown sugar
- Rinse to get rid of some of the fat.
- All the spices.
- If you need more liquid, just add more wine!
- Heat to a simmer, cover and let simmer for one hour. Garnish with jalapenos, cheese, sour cream, cilantro, tortilla chips, green onions, etc.
- Just a few more jalapenos.
- Espresso Chocolate Brownies
- from Charlotte Rivera of Tune Up Cafe
- (Taken from Local Flavor Magazine)
- 2/3 c. gluten-free flour mix (like Bobâs Red Mill)
- 1/2 t. salt
- 1/2 t. baking powder
- 1/2 t. xanthan gum
- 2 oz. unsweetened chocolate
- 4 oz. semisweet chocolate
- 1/2 c. butter
- 1 c. sugar
- 3 eggs
- 2 T. instant espresso or 1 shot of espresso
- For the ganache:
- 8 oz. chocolate
- 4 T. butter
- 1/4 c. sugar
- 1/2 c. cold heavy cream
- 1 T. instant espresso or 1 shot of espresso
View Full Recipe at Eliots Eats
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