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Chorizo Tacos with Potatoes and Mushrooms

By 3 Comments

Crispy pan fried Chorizo Tacos deliver a salty, spicy, zesty wonderful taco experience. Potatoes add a hearty creamy texture and mushrooms bring a savory depth of umami. Together they create a balanced, earthy addition to chorizo that’s anything but boring.

Chorizo tacos with potatoes and mushrooms.

What These Chorizo Tacos Are:

  • Straight Forward: Chorizo is a full flavored pork sausage that comes with a boat load of flavor. Chorizo is fried, then mushrooms are added to the skillet to crisp. Parboiled potatoes will cook quick once added to the skillet, while soaking up that wonderful chorizo flavor. No special seasonings and no salsas needed (unless you want to). A warmed corn tortilla and a topping of cheese and cilantro and. your taco is ready. A squeeze of lime is always welcome to brighten flavors.
  • Easy: If you think of tacos as an easy weeknight meal, using hard shells out of a box, with a packet of taco seasoning, ground beef, and iceberg lettuce, I beg you to think outside that box. There are so many other ways to enjoy tacos filled with amazing ingredients and flavor combinations that will wow your palate. And guess what, they’re still easy weeknight meals.
  • Traditional: Adding mushrooms to tacos may not seem traditional but chorizo and mushrooms make a sensible duo since mushrooms are abundant in certain areas of Mexico.
  • Credentials: This recipe inspired from Rick Bayless, who adds mushrooms and potatoes to his Chorizo Tacos. He knows Mexican food inside and out.,

This taco recipe is just one way to enjoy an authentic Mexican Taqueria style taco in your own kitchen. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make chorizo tacos with potatoes and mushrooms.

Best Chorizo For Tacos

Like bacon in the United States, Chorizo is a go-to taco meat in Mexico. Chorizo and eggs, chorizo and beans, chorizo and potatoes, all popular taco combos. It’s a spicy pork sausage, and spicy in just the right way. Unlike Spanish Chorizo, it’s raw, so you must cook it. And it comes in bulk form and tube form.

I always, always, always purchase Chorizo in bulk form. In packages that look like ground beef. You can find Chorizo packages sold in a plastic shaped tube, where the meat is bright orange and there’s a ton of fat involved. When it cooks down, there’s not much meat left and the texture is very soft and somewhat mushy. But the flavor is good and you’ll find that Chorizo in many breakfast tacos and burritos. Again, for these chorizo tacos, we’re using the more substantial form.

Mushrooms Choices and Varieties

What are the best mushrooms for tacos? There are so many choices and so many work well. Here are some that I routinely use:

  • Cremini: Also known as baby bella, have a mild earthy flavor and meaty texture. They’re more robust in every way than the more commonly found white button mushrooms.
  • Oyster Mushrooms: Can be harder to find, but a fun choice for these Chorizo Tacos. Named for their resemblance to oysters, they have a mild and savory flavor and delicate texture.
  • Shiitake, My Choice: Known for it’s meaty texture and rich smoky flavor, I think they’re a perfect choice for Mexican Chorizo. Their flavor is noticeable enough not to get lost in the strong spicy flavor of Chorizo.

Potato Options

  • Russet Potatoes: Are a high starch potato, will cook quicker and brown easier. Their skin in tough, so you’ll need to peel them.
  • Medium Starch Potatoes, My Choice: Yukon Gold, Mini Yukon Gold, Red Potatoes or Small Red potatoes are all medium starch and with their thin delicate skin, do not need to be peeled. A nice perk! I like to choose the small potatoes, sometimes labeled as “new potatoes”. They’re easy to quarter for bite sized pieces for tacos.

Step by Step Instructions

Cutting potatoes to make chorizo tacos, step 1.
Browning chorizo and mushrooms to make chorizo tacos, step 2.
  1. Step 1: Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
  2. Step 2: Heat a large skillet over medium heat. Add the oil. Once oil is hot, add the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks. Add mushrooms and onion and cook until tender. About 5 more minutes.
Adding potatoes to fried chorizo and mushrooms to make chorizo tacos.
Skillet of fried potatoes, mushrooms, and chorizo to make chorizo tacos, step 4.
  1. Step 3: Sprinkle in the par-boiled potatoes.
  2. Step 4: Cook until the chorizo and potatoes are starting to turn crispy.
How to toast and soften corn tortilla shells.
  1. Step 5: How To Soften Corn Tortillas: You can’t just take a corn tortilla out of the package and make a taco. You need to soften it to make it pliable. There are several ways to do this, and my favorite is to toast it directly on the grates of my gas stove-top.
  2. Turn on the flame so it’s the same size as the corn tortilla. Lay the tortilla on the flame and in about 25 seconds, use tongs to turn it. You’ll see that the edges are charred and toasted and the center remains soft. Cook the other side for about 10 seconds. DON’T WALK AWAY. This all happens very fast and you don’t want the tortilla to go up in flames.

Tips For Success

  • When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
  • Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
  • Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
  • Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.

Toppings

These chorizo tacos are so full of flavor, they simply don’t need much to elevate the flavor, but here are some ideas.

  • Cheese: A Mexican crumbling cheese is excellent here. Queso Fresco is good. Soft,  somewhat spongy, a cheese used for sprinkling over beans or tacos. Cotija is another good crumbling cheese. Reminiscent of Feta cheese, Cotija cheese takes its name from the town of Cotija in Mexico. It is a strong smelling, a salty aged cheese.
  • Pickled Onions: We love pickled onions on anything “Mexican”. Their sweet tangy flavor will work well chorizo tacos.
  • Fresh Jalapeno Peppers: I say yes to this one. I love sliced jalapeno peppers on any taco. Remove veins and seeds to reduce the heat level if you’d like.
  • Cilantro: Diced or julienned cilantro is very welcome here. If you simply don’t like the flavor, skip it.
  • Salsa: I personally don’t think salsa is necessary here, but if you’d like, top them with Roasted Hatch Green Chili Sauce, or Homemade Roasted Tomatillo Salsa.

What To Serve With Chorizo Tacos

Storage and Reheating

  • Refrigerator: Store any leftover chorizo taco filling in an airtight container in the refrigerator for up to four days.
  • Freezer: Store in a freezer safe container. Chorizo taco filling will keep for up to three months if stored properly. A freezer safe zip-lock bag is my choice. You can fill the bag, press the air out and lay flat to optimize freezer space.
  • Reheating: If frozen, let the taco filling thaw in the refrigerator overnight. You can reheat stovetop in a saucepan over low heat. Or use your microwave. The 50% power option is your best friend. Heat in 30 second increments for a gentler, non-explosive re-heat.

FAQ

What Is Chorizo?

Chorizo is ground pork that has been seasoned with Mexican Spices.

Can This Be Made Gluten Free?

All of the ingredients in these chorizo tacos are naturally gluten free. Just make sure to stick with corn tortillas rather than flour taco shells. However, be sure to check the chorizo sausage label. Some brands add wheat flour as filler.

I hope you give these homemade chorizo tacos a try. They’re every bit as rich and complex as Pulled Pork Tacos (carnitas) and Beef Barbacoa, they don’t have the sweet-savory balance of Tacos al Pastor, but they’ve got one big advantage, they’re really easy to make. And no matter how hard you try, very difficult to mess up.

And if you’re looking for more ideas for your next Taco Tuesday, don’t miss my Taco Category. You’ll find some great taco combinations, including one of the most popular on my site for Pork Tenderloin Tacos in Chile Guajillo Sauce.

Check out my Mexican inspired recipes for more South of the Border recipes. From this Mexican Casserole with Ground Beef and Corn Tortillas to these very popular Stacked Enchiladas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo Tacos with potatoes and Mushrooms.
Print Recipe
5 from 1 vote

Chorizo Tacos with Potatoes and Mushrooms

Chorizo Tacos with Potatoes and Mushrooms. An earthy combination of flavors to bring the taste of Mexico to your table. A quick and easy Taco Recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mexican
Cuisine: Mexican
Servings: 8 Tacos
Calories: 319kcal
Author: Lea Ann Brown

Ingredients

  • 12 ounces Chorizo sausage bulk
  • 1 teaspoon neutral oil Canola or Vegetable oil work well here.
  • 1 medium onion chopped
  • 5 ounces sliced shiitake mushrooms
  • 12 ounces Yukon Gold Potatoes cut into bite-sized pieces
  • 12 corn tortillas warmed
  • ¾ cup Tomatillo Salsa
  • ½ cup cilantro chopped

Instructions

  • Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
  • Heat a large skillet over medium heat. Add the oil. Once oil is hot, and the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks as you do.
  • Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another five minutes.
  • Sprinkle in the potatoes and cook until the chorizo and potatoes are starting to turn crispy.
  • Pour mixture into a bowl and serve with warm tortillas.

Notes

Tips for Success: 
  • When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
  • Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
  • Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
  • Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.

Nutrition

Calories: 319kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 350mg | Potassium: 796mg | Fiber: 8g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg

Chorizo Tacos … They’re What’s For Dinner

Cozy Butternut Squash Chicken Soup (Easy Fall Recipe)

By 11 Comments

If you’re craving a fall-inspired soup that’s hearty, healthy and full of flavor, this Butternut Squash Chicken Soup deserves a spot in your meal rotation. This warming soup is perfect for cozy nights.

A bowl of Butternut Squash Soup with Chicken, chickpeas and pasta.

Why This Soup Works

This Butternut Squash Chicken Soup is everything you want in a cozy, comforting bowl-light yet hearty, brothy and full of flavor.

What really sets this soup apart is the broth-rich, layered, and brought to life with a dash of my secret weapon: Pickapeppa sauce. (Trust me, once you try it, you'll never make a brothy soup without it.)

  • What Is It? Think of it as a chicken minestrone with a seasonal twist: sweet butternut squash, Greens, and chickpeas come together to make it feel like a warm blanket in a bowl.
  • Who Is It For? A recipe easy enough for a beginner cook, and interesting enough for an experienced chef. The hardest part is peeling and cubing the butternut squash. It’s a great recipe for meal prep. Make this on a Sunday and have leftovers for lunches or dinners.
  • How To Make It: A seasoned broth is prepared, then sauteed chicken and cubed butternut squash added. Canned tomatoes and chickpeas bring more flavor and texture. Served over pasta, this is a flavorful and hearty soup.

This soup proves you can have your comfort food and eat your vegetables too.

This Butternut Squash Chicken Soup is a beautiful bowl of soup. Full of color, full of flavor and one that will give you plenty of leftovers.

Table of contents

Ingredients You’ll Need

Ingredients to make Butternut Squash Chicken Soup.
  • Spices: We’ll use Thyme, Oregano, Rosemary and Basil. I like using dried herbs when cooking soups. Dried herbs are always added at the beginning of any recipe and with the long cooking time will infuse better than fresh herbs, that may become flat with flavor.
  • Onion: Sweet or Yellow onions are mild and perfect for savory soups. Save those red onions for Mexican style dishes.
  • Tomato Paste: My kitchen MVP. It adds a rich color and deep flavor.
  • Pickapeppa Sauce: Pickapeppa Sauce is a Jamaican sauce where the flavor reminds me of a mix between Worcestershire Sauce and Steak Sauce. I love using in soups. It brings a unique layer of flavor. Disclaimer: I am an Amazon Affiliate Member. If you purchase this sauce using the link above, I receive a small commission at no extra charge to you.
  • Chicken: Use either boneless skinless chicken thighs or breasts. I prefer thighs for the extra flavor the fattier meat gives this soup.
  • Greens: I use a clam shell of Baby Spinach for this recipe. It’s always available and easy. You can also use chard, or kale, or any of your favorite greens.
  • Pasta: What’s the best pasta for Butternut Squash Soup? I use bow ties, for no other reason than they’re charming, comforting and cute. Use any shape of pasta, rigatoni works well here.
  • Canned Tomatoes: Red Gold Brand offers petite diced tomatoes. I always use them in soups because the small size breaks down easier bringing a better texture.
  • Chickpeas: I like adding chickpeas to soups and even salads. Considered a “superfood”, I like this article from Healthline explaining the health benefits of chickepeas.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Step by Step Instructions

How to make butternut squash chicken soup, step 1.
How to make butternut squash chicken soup, step 2.
  1. Step 1: In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs. 
  1. Step 2: Drop in the butternut squash pieces and tomatoes into simmering stock and let cook until the squash starts to soften, about 15-20 minutes.
How to make butternut squash chicken soup, step 3.
Butternut squash chicken soup in a le creuset Dutch Oven with a ladle of soup.
  1. Step 3: Meanwhile, in an 8 – 9 inch non-stick skillet, heat oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes
  1. Step 4: Add the chicken, salt, pepper, greens and chickpeas to the soup pot. Continue to simmer the soup covered for a few minutes.
Butternut squash soup with chicken, chickpeas and bowtie pasta in a white bowl.
  1. Step 6: In the meantime, cook the pasta in a separate saucepan according to package directions for a la dente. To serve, ladle a handful of pasta into a soup bowl. Add a ladle of soup over the pasta.

Tips For Success

  • Parmesan Cheese: Purchase a wedge of Parmesan cheese and grate it yourself. The plastic tubs of pre-grated Parmesan is a dryer product with less flavor. You’ll be happier with cheese you’ve grated yourself.
  • Pre-Cubed Butternut Squash Soup: I’m am not against purchasing pre-cubed Butternut Squash in the produce section at the market. If peeling, cutting and cubing this tough vegetable intimidates you and keeps you from using it in recipes, by all means, let someone else do the work.

Variations

  • Wine: Got some leftover white wine? Add a cup to the chicken broth. White wine brings acidity and brightens flavors.
  • Greens: Use Swiss chard, romaine, collard greens. Remove the tough stems and slice greens into thin ribbons
  • Gluten Free: Use Gluten Free pasta and you’ve got a gluten free soup recipe.

What Are Some Good Side Dishes For Butternut Squash Soup?

The beauty of this soup is that it’s pretty much a meal in one pot. However, there’s nothing better than a perfect little tossed salad and some rustic crusty bread to accompany any soup. Take a look at this recipe for Rosemary Olive Bread. A bread recipe we made practically everyday in Culinary School.

Make Ahead, Storage, Freezing

  • Make Ahead: As with any soup, it always tastes better the next day. Make this soup up to 2 days in advance. Store in the refrigerator, then reheat stove top on low until simmering. It’s best to cook the pasta the day of serving. This is what makes soups so great for entertaining.
  • Pasta: Store leftover soup separately from the pasta. The pasta will keep its texture if it’s not swimming in the broth. Place pasta in a sealed container and refrigerate until ready to reheat soup leftovers. Pasta will keep for up to 4 days.
  • Soup Storage: Store any leftover soup in the refrigerator for up to 4 days. I usually store it in the Dutch Oven.
  • To Reheat: Add a hand full of pasta to the bottom of a soup bowl. Ladle in some cold soup and microwave it until steamy. The 50% power feature on your microwave is your best friend. Heat in 30 second increments until hot enough to eat. This gentle reheating will keep ingredients from splattering.
  • Freezing: This soup will freeze well. Just ladle into freezer safe containers and label. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat stove top or microwave. Pasta will also freeze well, however, keep it in a separate container from the soup.

FAQ’s

What Pasta Shape Holds Up Best In Butternut Squash Chicken Soup?

I’m not sure the pasta shape matters. However, the cooking technique does. Make sure to follow the instructions on the package for a la dente. If you overcook the pasta, it will become mushy once added to the soup. A la dente pasta will also store better and not become gummy.

Can I Cook The Pasta In The Soup?

I don’t recommend this. When it comes time for storage, you’ll need to store the soup in a separate container from the pasta. This will keep the pasta from becoming mushy or gummy.

Recipe for Butternut Squash Chicken Soup

This Butternut Squash Chicken Soup brings cozy Fall comfort to your table in the most satisfying way. It’s the kind of simple, flavorful recipe you’ll come back to all season long. I hope you give it a try.

And if you love soup recipes as much as we do here in Colorado, don’t miss my Soup Category. You’ll find lots of cozy recipes, including the most popular chicken soup recipe on my site for Creamy Chicken Tortilla Soup with Rotel.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Butternut Squash Soup with Chicken in a white bowl.
Print Recipe
5 from 1 vote

Butternut Squash Chicken Soup with Pasta

A particularly hearty and warming version of chicken and vegetable soup. This Butternut Squash Chicken Soup is perfect for cold cozy nights. Comfort food at it's best.
Prep Time20 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Amerian
Servings: 10
Calories: 271kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts Chicken Broth
  • 1 cup Water or white wine
  • 3 Tablespoon Tomato Paste
  • 2 teaspoons Pickapeppa Sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 small Butternut squash peeled, seeded and cubed. About 6 Cups.
  • 1 15 ounce can Chopped Tomatoes not drained
  • 2 Tablespoon Neutral Oil Canola, vegetable or avocado oil work well here.
  • 1 ½ pounds boneless skinless chicken thighs cut into bite size pieces. Or boneless, skinless chicken breast.
  • 1 large Sweet or yellow onion diced, about 1 ½ cups
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Pepper
  • 5 ounces Baby spinach
  • 1 15 ounce can Chickpeas drained
  • 6 ounces Bowtie Noodles or ziti cooked
  • Grated Parmesan cheese for garnish

Instructions

  • In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs. 
  • Drop in the butternut squash pieces and tomatoes into simmering stock and let cook until the squash starts to soften, about 15-20 minutes, depending on how large you chopped the squash.
  • Meanwhile, in an 8 – 9 inch non-stick skillet, heat oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Add this mixture to the soup pot along with the salt and pepper.
  • Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
  • In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
  • To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table. 

Notes

Store soup and pasta separately so pasta stays fresh and holds texture. 

Nutrition

Calories: 271kcal | Carbohydrates: 19g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 832mg | Potassium: 616mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

Butternut Squash Chicken Soup … It’s Whats for Dinner

Recipe for Veal Rib Chops, Oven Roasted With Red Grapes

By 15 Comments

When cooking an expensive cut of meat like veal chops, you’ll want to make sure you’re choosing a recipe you can rely on. This restaurant technique recipe for veal chops starts with a pan sear and then finishes in the oven. Minimal effort and spectacular results.

Pan roasted veal chops with roasted grapes.

Purchasing veal chops are usually reserved for celebrating a special occasion. Celebrating New Year's Eve comes to mind. And there really isn't any better way to observe a special occasion than with some extraordinary cuisine and festive beverages.

Let’s Celebrate with a Recipe For Veal Chops

I simply can’t remember the last time we went out on New Year’s Eve. We choose to spend the evening at home, just the two of us with an extremely special dinner menu.

The appetizers and sides seem to change every year, but one thing that stays the same is veal. It’s a tradition for us, whether in Osso Buco style or this recipe for veal chops, throw in a simple side dish and a beautiful bottle of wine and the evening is complete.

Quality products … Quality Products … Quality Products

If the chef’s at Culinary School said it once, they said it a hundred times. Always purchase quality.

And, I like to eat veal guilt free, so I purchase veal from a source where I’m guaranteed quality and humane treatment. A source that guarantees free grazing grass fed animals, which produces a more tender meat and a healthier, tastier product.

Whole Foods seems to fit that bill, as would a reputable butcher shop. Get to know that guy behind the counter. Ask questions, get answers.

This criteria comes with a pretty price tag, but when there’s a special meal, and a special cut, please don’t turn towards a cheaper piece of meat.

Veal Chops are usually about an inch and a half thick and can weigh about ¾ pounds each. These long bone veal rib chops, with their expensive price tag might seem a daunting task to cook. But following the procedure from Culinary School, it’s much easier than you think. Let’s take a look.

Roasted Veal Chops with Red Grapes. An Elegant dinner idea.

This Recipe Is E-A-S-Y How to Cook Veal Chops

Fancy and elegant doesn’t always mean time consuming and fussy. How to cook veal chops in the oven? You need to sear them first!

These veal chops are simply pan seared and then finished in the oven and roasted into a beautiful tender chop.

Tip from culinary school

Roasting is an easy process with a six step catchy “SSRRSS” rule, starting with season and ending with season, it’s easy to remember:

  • Season
  • Sear
  • Roast
  • Rest
  • Slice
  • Season

How To Cook Veal Chops

  • Season Season the veal chops with salt and pepper. Both sides.
  • Sear The Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet.
  • Use Unsalted Butter Heat the pan over medium high heat. Once the pan is hot, add 2 tablespoons butter. Once that butter is sizzling and the bubbles have started to disappear, add the veal chops.
  • Sear the Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet. Sear the veal chops on each side. Turning only once. This should take about 4 minutes per side to create maillard reaction. That’s the golden brown crust that gives good it’s unique flavor and traps the juices inside the meat as you continue to cook.
  • Then Oven Roast The Veal Chops Move the veal chops to a pre-heated 450 degree oven. Let them cook for about 7 minutes. Then turn them over. Cook for an additional 7 minutes.
  • Temperature Check Using a digital read thermometer, check the temperature of the chops. Place the probe of the thermometer in the center of one chop and press half way into the meat. Continue cooking if the temperature has not reach your preferred doneness.

Veal Chops Temperature

With an expensive cuts of meat like this, always rely on a digital read meat thermometer to insure they are cooked properly.

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done).

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve

Veal Chops Recipe with Roasted Red Grapes

So with all that said, let’t take a look at this elegant and beautiful recipe for bone-in veal chops.

But what to serve them with? If you’re looking for a veal chop dinner menu, keep it simple. After all, this beautiful cut of meat with red grapes that have been roasted in sherry vinegar is most certainly the star.

I served this with simple roasted smashed new potatoes and steamed broccoli. Some Glazed Carrots would also be a beautiful side dish bringing a splash of color. 

And if you’ve never had roasted grapes, you have not lived. Simply tossed with sherry vinegar and sugar, they roast alongside the veal chops and bring a caramelized sweet and tart garnish to the them. Simply amazing.

I hope you give this veal chops recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.

And if you have a favorite veal chops recipe, let me know, I’d love to give it a try.

What Wine To Pair With Veal Chops

Wine pairing for veal chops: We chose an Oregon Pinot to serve with the meal.  Roots 49 Rows seemed perfect. From the Chehalem Mountains, it was aromatic, and concentrated without being heavy. It didn’t over power but complimented the veal chops.

More Special Dinner Ideas

And don’t miss my Beef Category, you’ll find lots of steak, burger and ground beef recipes, including the most popular on my site for Coca Cola BBQ Crockpot Brisket.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve
Print Recipe
5 from 1 vote

Veal Chops with Roasted Red Grapes

Elegant and delicious. Roasted red grapes bring a unique caramelized flavor alongside veal chops.
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 526kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound red grapes seedless
  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons unsalted butter divided
  • ½ teaspoon sugar
  • Salt and freshly ground pepper
  • 4 veal rib chops at least one inch thick, about ½ pound each

Instructions

  • Preheat the oven to 450°. 
  • Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 ½ tablespoons of the butter and sugar; season with salt and pepper.
  • Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
  • In an oven proof skillet, over medium high heat, melt the remaining 1 ½ tablespoon of the butter.
  • Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
  • Remove the grapes from the oven. Push the veal chops to one side of the pan and sprinkle the grapes around the chops.
  • Place the chops and the grapes in the oven and roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature  and cook until it reaches 160 degrees. 
  • Transfer the veal chops to a platter, scrape the grapes and juices on top and serve.  Serves 4.

Nutrition

Calories: 526kcal | Carbohydrates: 21g | Protein: 44g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 201mg | Sodium: 196mg | Potassium: 904mg | Fiber: 1g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

Pan Roasted Veal Chops … They’re What’s for Dinner.

Mashed Potatoes and Eggs Breakfast Ramekins

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Mashed potatoes and eggs with crumbled bacon and Hollandaise Sauce. These individual breakfast breakfast ramekins are a great way to feed a crowd.

Poached Eggs and Mashed Potatoes in ramekins.

Looking for left over mashed potatoes recipes? If you’re like me, I love mashed potatoes so much that I always seem to make too many. Too many = left over mashed potatoes. Hence, I’m always looking for ideas or recipes so they don’t go to waste.

This recipe makes me want to make too many mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.

Fun and delicious these breakfast ramekins with poached eggs and hollandaise are sunshin-ey delightful.

Mashed Potatoes and Eggs make a wonderful breakfast.

An Easy Way To Feed A Breakfast Crowd

My time spent at Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line.

While in Hot Line, each morning our team was assigned the task of preparing breakfast for the entire class. The entire class numbering 25.

One morning teammate Nathan announced he was going to teach us a breakfast recipe that was traditional from is home in Chicago.

These mashed potatoes and eggs breakfast ramekins were an easy way to feed the group and needless to say, the whole class gave breakfast a big thumbs up.  I’ve been wanting to recreate it in my own kitchen, and of course it was just as good as I had remembered.

This idea is so much easier than any other breakfast ramekin idea I’ve run across. There’s no baking involved and those leftover potatoes get some grand company with bacon and a poached egg. Don’t forget the hollandaise sauce.

Step by Step Instructions

Heating leftover mashed potatoes in the microwave makes this an easy fix. Let’s take a look.

Mashed potatoes in a ramekin.
Mashed potatoes in a ramekin topped with crumbled bacon.
  • Step 1: Line up ramekins and place a scoop of hot mashed potatoes in each.
  • Step 2: Top each with crumbled cooked bacon.
Mashed potatoes with bacon and poached eggs.
Mashed potato ramekins with poached eggs and hollandaise sauce.
  • Step 3: Add a poached egg to each ramekin.
  • Step 4: Top with a drizzle of Hollandaise Sauce.

Tips For Success

Being organized will help this process go much smoother.

  • Start by cooking sliced bacon until crispy. Break into pieces, set aside.
  • Prepare Hollandaise Sauce and set aside and keep warm.
  • Heat the left over mashed potatoes in the microwave. This works best by setting the microwave to 50% power. The cooking time obviously depends on how many left over mashed potatoes you are reheating. Heat in 30 – 60 increments until the potatoes are nice and steamy. Leave them sit in the microwave, covered to keep them warm.
  • Next, poach your eggs.
  • Then Line up your ramekins.
  • Add a big heaping tablespoon of the hot mashed potatoes to the bottom of each ramekin.
  • Top with bacon pieces.
  • Top with a poached egg.
  • Top with Hollandaise sauce and serve immediately.
How Do I Make Poached Eggs For A Group?

How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.

What’s A Good Garnish For Poached Eggs?

Sprinkle with paprika, chile powder, or fresh chopped chives.

Variations

This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.

  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.

Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Mashed Potatoes with Eggs.

Stab at that beautiful egg and let the yolk spread over the contents of that ramekin.

Grab a fork and dig in!

Mashed Potatoes and Eggs

Of course plain good old fashioned mashed potatoes are what this recipe was designed for. But any one of my other mashed potato creations, will work beautifully for this recipe.

  • Spicy Mashed Potatoes: These mashed potatoes with cheese and salsa are used to stuff into a poblano pepper. Have leftovers? use these spicy potatoes for these breakfast ramekins.
  • Poblano Chive Mashed Potatoes, Turn these breakfast ramekins into a Mexican themed breakfast. Substitute the Hollandaise sauce for the cheese sauce I’ve outlined above. Substitute crumbled chorizo for the bacon.
  • Make Ahead Mashed Potato Casserole: With sour cream and chives, they’re a perfect candidate for this left-over mashed potatoes for breakfast.

Next time you have left over mashed potatoes and want them for breakfast, I hope you give this recipe a try. And if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite way to use up mashed potatoes, let me know, I’d love to give it a try.

Poached Eggs and Mashed Potatoes in ramekins.
Print Recipe
5 from 5 votes

Mashed Potatoes and Eggs Breakfast Ramekins

What a great way to use up left over mashed potatoes and serve your brunch crowd in style. Mashed potato breakfast ramekins with bacon, poached egg and Hollandaise sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 6
Calories: 399kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups Mashed Potatoes left-over and reheated
  • 4 slices bacon cooked and diced
  • 6 eggs poached
  • 1 ½ cups Hollandaise Sauce or Cheese Sauce
  • Chopped Chives, paprika or chile powder for garnish

Instructions

  • In a fry pan, fry bacon until just crispy, crumble and keep warm.
  • Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
  • In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
  • In the meantime, re-heat mashed potatoes and keep warm.
  • To build, using 6 small ramekins: Place about ¼ cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on ¼ cup of your sauce. Serve immediately.

Notes

This recipe will also work for left over baked potatoes. Just smash the baked potato with fork, and then reheat in the microwave. 
How To Poach Several Eggs At Once: 
How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.
This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.
  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.
Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Nutrition

Calories: 399kcal | Carbohydrates: 18g | Protein: 10g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 182mg | Sodium: 618mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

Mashed Potatoes and Eggs Breakfast Ramekins … It’s What’s For Breakfast

Crab Quiche With Cottage Cheese

By 5 Comments

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, brunch, or for a cozy dinner in front of the TV. So hearty in nature you could almost call this a crab casserole. Learn which crab meat is the best to use and which creamy ingredients make this a special quiche recipe.

Crab Quiche Recipe.

Ok, be honest, isn’t it wonderful to have a homemade quiche around? Think about every time you’ve made one. Besides being a great dish for entertaining, they’re great for a breakfast snack or a quick lunch. They’re easy to heat up and they keep well in the fridge, maintaining their beautiful shape and flavor.

Cottage cheese in quiche is an experience everyone needs to try. Rich and thick, Monterey Jack and sour cream join in for a creamy cheesy quiche.

I’ve made this recipe tart style, as my relationship with Pate Brisee pie-tart dough continues to escalate.

As does my obsession with my tart pans and making tarts. In all of their fluted glory, they make me very happy. Very happy because it wasn’t all that long ago that I couldn’t make a homemade pie crust to save my life.

My original version of the recipe was made in a deep dish pie pan without using a crust. Now made in tart version, I doubt I’ll ever go back.

What Canned Crab Meat Should I Choose?

While in Culinary School, the use of quality products was a very strong everyday reinforcement in our cooking theories.

Buying canned crabmeat has always been a mystery to me, so I was thrilled to learn the differences. We were advised that Jumbo Lump Crabmeat should be your choice. However, it comes with a high price tag. But it also is made up of large pieces of crab with fine texture and sweet flavor. Crab labeled Colossal is even more expensive and should be considered if it’s simply for dipping in melted butter. Both of these grades are recommended for more stand alone uses featuring the delicate flavors.

Lump Crabmeat is third in line. Mostly consisting of body meat, it’s still beautiful in color and fresh in flavor. A good choice for crab cakes. Even with the large chunks, it would still bind together.

I used lump crabmeat for my crab quiche recipe.

Crab quiche on a sheet pan garnished with parsley.

Variations

  • You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam.
  • Don’t have a 9″ tart pan? A deep dish pie pan works just as well.  And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield two tarts.
  • Substitute Swiss cheese for the Monterey Jack Cheese.

Crab Quiche with Cottage Cheese

There’s just a hint of Diablo Sauce, which is a tomato based spicy sauce, mixed with sour cream. Due to it’s spicy nature, I used it sparingly, combined with sour cream, as a “frosting” to top off the flavor scheme.

Using canned crabmeat, this is easy to make and was perfect for our Saturday evening where we settled in to watch the final episode of Godless. Not seen it? Great show in all of its classical Western style.

Crab quiche served with red grapes.

Next time you’re thinking quiches, I hope you give this one a try.

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category, you’ll find lots of great breakfast ideas, including the most popular on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crab Quiche Recipe.
Print Recipe
5 from 4 votes

Easy Crab Quiche

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, or brunch or for a cozy dinner in front of the TV. Hearty in nature you could almost call this a crab casserole. With canned lump crab meat, cottage cheese and Monterey Jack, it’s luscious in flavor.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 6
Calories: 796kcal
Author: Lea Ann Brown

Ingredients

  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • ¾ cup Parmesan Cheese grated
  • ¼ cup flour
  • 1 pinch salt
  • 4 shakes tabasco sauce
  • ⅛ teaspoon fresh nutmeg grated
  • ¾ cup lump crab meat rough chopped
  • 4 cups monterey jack cheese shredded
  • 2 prepared pie crusts
  • 2 Tablespoons Diablo Sauce Optional (link in instruction section)
  • 2 Tablespoons Sour Cream

Instructions

  • Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. 
    If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture. 
  • In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
  • Stir in the crabmeat and Monterey jack cheese.
  • Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 – 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
  • To serve, top with two tablespoons of Diablo Sauce (optional) and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.

Notes

Important Yield Information:
You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam. Don’t have a 9″ tart pan? A deep dish pie pan works just as well. 
And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield 2 tarts.

Nutrition

Calories: 796kcal | Carbohydrates: 35g | Protein: 40g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 253mg | Sodium: 1250mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 827mg | Iron: 3mg

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