Sylvia, my brothers girlfriend migrated to the United States from Spain some years ago. Over Christmas, she taught us how to make a traditional Spanish Tortilla.
All in all, it was a beautiful experience getting to learn about another culture and get closer to Sylvia. We spent hours laughing about their recent trip back to Spain and admiring pictures of various places they visited. She taught us Tortilla's and I taught her how to make traditional Poviticas. Maybe next time she is in town, Sylvia will teach us how to make paella! I hear it's spectacular.
We modified this classic Spanish dish utilizing some of our favorite handcrafted sausage to transform a traditional Spanish tortilla into an unforgettable meal. Plus, it's super easy to make—you don't need to be an experienced home cook to pull off this tantalizing dish.
From our Old World Original Summer Sausage to our Jalapeno Pepper Jack Cheese Summer Sausage, adding your favorite flavor of Summer Sausage or other vege delight to these tortillas are sure to add variety and excitement your weekly meals!
So there you have it, friends. The next time you're thinking about visiting Spain, dreaming about traveling the world (or feeling particularly adventurous), try making a Spanish tortilla And if you're feeling extra ambitious, serve it the way they do in Spain with diced tomatoes on the side that have been drizzled with a balsamic glaze. We promise, it's worth the effort. I've made one every day since Christmas :) Buen provecho!
We took a look at other variations of a Spanish Tortilla we thought you might enjoy...
Williams Sonoma with Chorizo
Eat Smarter with Mushrooms
#appetizer #breakfast #lunch #potatoes #eggs #recipe #sausage #summersausage #dinner #dinnerideas #decadent #yummy #love #familytime #food #eeeeeats #keto #healthyfood #foodie #easy #easyrecipes #family #starters #spain #spanishtortilla #omlet
Ingredients:
Prep: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 (as an entrée)
Preparation Directions:
Place dehydrated mushrooms in a bowl and cover with hot water, stirring occasionally. Let sit 10-15 minutes, until mushrooms are soft. If needed, cut into bite size pieces.
Clean Shitake Mushrooms and then thinly slice. If Mushrooms are large, cut in half
Mince or Finely Chop Garlic and Shallots
Remove Thyme leaves from stem. Finely chop and measure to 1 tsp.
Remove Rosemary leaves from stem. Finely chop and measure to 1 tsp.
Directions:
Place butter in a thick bottomed 4 quart stock pot and heat on medium.
Once butter is melted, add garlic and shallots. Cook, continuously stirring until lightly browned.
Add rosemary and thyme, stir well. Cook for 1 minute.
Add sliced Shitake Mushrooms. Stir well and cook 2 minutes.
Add 4 Tbsp Flour and stir well assuring all lumps have been dispersed.
Drain Wild Mushrooms and add to pot.
Add Consommé to pot and cook until hot but not boiling.
Once hot, slowly add Heavy Whipping Cream, stirring frequently.
Fold in diced summer sausage.
Salt and Pepper to taste.
Simmer, stirring until sauce is heated through and velvety. About 5 minutes.
Place soup in bowls and top with chopped Chives or Parsley. (optional)
Enjoy!
#soup #creamsoup #mushroom #creamofmushroom #recipe #sausage #summersausage #dinner #dinnerideas #decadent #yummy #love #familytime #food #eeeeeats #fall #fallfood #winter #winterfood #foodie #easy #easyrecipes #family #starters #wildmushroom #crimini #shitaki #morrell #babybella #outdoors
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Ingredients:
1 lb. Velveeta Cheese – cube for easier melting
6 oz Block Swiss Cheese - hand Shredded
4 oz Block Pepper Jack Cheese - hand Shredded
1 1/2 Cup Half and Half
¼ cup Milk
1 tsp. Lawry’s Garlic Powder
1/2 tsp. Pepper
½ Cup Diced Summer Sausage - cut into 1/4 inch pieces
½ Cup Sliced Deli Style Ham cut into small pieces
½ Cup Chopped Bacon
2 Cups (or 1/2 16 oz box) dry large shell pasta, cooked al dente
Topping:
1 1/2 cups Panko Breadcrumbs
4 tbsp. Melted Butter
1/2 cup Shredded Monterey Cheddar Jack
¼ tsp. Paprika
Garnish:
Finley chopped Green Onion (optional)
Prep: 30 minutes
Baking Time: 10 minutes @ 350 degrees rotate in oven halfway through
Total Time: 40 minutes
Servings: 4-6 (as an entrée) 8-10 (as a side dish)
The saying goes: A watched pot never boils.
Here are some tips to make that time seem faster and to make this recipe easily flow for you.
When you start your pot of water to boil your shells in, get the rest of your ingredients together.
In one pot slice your butter into fourths and sprinkle the Paprika on top, melt your butter on a low setting (we are not trying to cook it, just melt it) stirring until melted and Paprika in well incorporated.
When it’s melted, take it off the stove, stir in your Panko breadcrumbs until very well mixed (they will look as if they have already changed in color because of the paprika) and set this off to the side. It won’t hurt them to sit and these are used in your final step.
On a cutting board, cube your Velveeta into 1-inch cubes for easier melting and shred the pepper jack, swiss and Monterey cheddar jack.
Dice up your Lehr’s handcrafted summer sausage, ham and chop your bacon.
In another pot measure your half and half, milk, garlic powder, dry mustard and pepper. Set off to the side until needed.
Open your box of large shells.
Turn on your stove and begin to Preheat your oven to 350 degrees.
Now you are ready to go.
When your pot of water comes to a rolling boil, put in your large shells and give it a few stirs so the pasta shells stay separated. Every two minutes or so give it a couple of stirs to make sure it stays separated.
Now you’re going to do double duty….
Once your shells are in, the first pot, start heating your second pot with your half and half, milk and incorporated spices on low (not boiling ever) and begin to put in your Velveeta a large handful at a time constantly stirring, once you have about half your Velveeta in and it is smooth you can put in your swiss, still constantly stirring then the rest of your Velveeta and then your pepper jack and continue to stir until it is velvety smooth.
At this point your shells should almost be ready to take off the stove and drain the well, shake as much water out of them as you can. Now fold your meats into the cheese mixture.
Take your 2 ½ quart baking dish and put the drained large shells in it, pour your cheese and meat mixture over it folding it in. Remember to not worry at this point there’s nothing you can mess up.
Now once the mixture looks like something yummy, place your shredded Monterey Cheddar Jack cheese on top, then your bread crumb mixture on top of that.
Then place into your 350-degree preheated oven for 8 minutes, checking it at 4 minutes and rotating if necessary to get an even brown on top (because we like pretty food)
Garnish
Eat
Leftovers?
To figure out ratio - Dice and cook approx. 1 ½ cups Broccoli (or approx.., one broccoli crown) to 2 cups of leftover.
First reheat your pasta and add 2-3 tablespoons of half and half for each 1 heaping cup of Pasta you are reheating. Set aside, covered to keep warm.
Cook your Broccoli, drain well.
Fold in cooked broccoli into your pasta and now, my friend, you have a whole new dinner or side dish.
Directions:
Read through directions to make timing flow for this recipe because you are not baking it through, just browning the top at the end of the recipe.
Mix breadcrumbs with melted butter & paprika. Stirring until well mixed. Set off to the side.
Boil and cook large shell pasta, drain thoroughly when finished.
Heat half and half, milk, and spices in sauce pot until hot but not boiling.
Slowly add cheeses and turn heat to low, stirring frequently.
Fold in cooked ham, diced bacon and summer sausage.
Stir until sauce is heated through and velvety.
Fold drained shell pasta and loaded cheese sauce into your baking dish.
Sauce should be extra creamy, feel free to add more milk if needed.
Place shredded Monterey cheddar jack and breadcrumb mixture to top of loaded pasta, place in preheated 350-degree oven for 8 minutes to melt cheese and toast breadcrumb mixture to a golden brown.
Check at 4-minute mark and rotate if necessary to evenly brown.
Our cousins came to visit this past weekend. Well really Andrea is the accidental cowboy’s second cousin. But let’s not split hairs. I now consider Andrea and her husband both my cousins. Andrea is an extraordinary baker and cook. It was such a delight to cook with her while they were here.
We, well, mainly she made this amazing salad. Why so amazing? It is so good it could possibly replace Pringles. A little salty, tangy and crunchy. Just like Pringles but healthy! Just sausage, vegetables and this really yummy dressing. I call it Andrea’s Confetti Salad because it is full of all these bits of color.
This recipe makes a HUGE salad. Enough for a crowd. Serve it at room temperature or cold. Because of the vinegar, it will keep wonderfully in the fridge for days.
Mix sausage and all the vegetables together in a very large bowl.
Whisk together vinegars, oils, water and dry salad dressing mix until well blended.
Pour over vegetables and mix well.
Allow ingredients to marry for at least an hour and serve at room temperature or cold.
#summersausage #curedsausage #salad #yummy #recipes #superbowlrecipes #dinner #cooking #delicious #lunch #food #foodblogger #foodie #foodlover #foodphotography #foodporn #foodstagram #instafood #love #snack #sausage #tasty #saladrecipe #healthysnack #vegetables #vegetablelove #party #partyfood #christmas #newyear
EASY Super Simple crowd-pleasing dip. Did we say TASTY? You'll love making this recipe for your next gathering, in fact, your guest will like it so much, you might consider making a double batch
One Inch Sub-Section Lehr's Handcrafted Summer Sausage (1-2 oz.), finely diced. We use Tex-Mex, but your favorite flavor would work just fine.
One 7oz can of Mexicorn®, drained (do not deviate from Mexicorn style corn)
One (1) can Mexican RO*TEL® diced tomatoes and green chilies, drained
1/3 cup Mayonnaise
1/3 cup Plain Greek Yogurt or Sour Cream
One 8oz Bag of Shredded Cheddar Cheese
1- 2 stalks Green Onion - finely chopped (Optional)
2 Tbsp chopped Cilantro (Optional)
1/4 teas. Seasoned Salt
Salt and Pepper to taste
Chopped Red Onion & Green Onions or Cilantro for Garnish (Optional)
Serve with Tortilla Chips or your favorite chips
This dip only gets better with time, so feel free to make it in advance, refrigerate and let the flavors mingle.
We garnish the top of our sausage and corn dip just before serving, but it's not necessary, we just like hearing people say WOW.
Slice off a One inch section of Lehr's Summer Sausage. Slice into sub-sections, about 1/4 inch thick and then finely dice
Open can of Mexicorn® and drain well
Open can of RO*TEL® Diced Tomatoes and Green Chilies and drain well
Measure out 1/4 Cup of Greek Yogurt
Measure out 1/4 Cup of Mayonnaise
Dice Green Onion, Cilantro & Garnish Items (Optional)
Place all Dip Ingredients in a Medium sized bowl
Serve with tortilla chips or your favorite snacking chips
EAT IT....it's SUPER TASTY!!!
Store leftover dip in an airtight container for up to 3 days. For a large party or just a huge craving, double the recipe. That way you might have some leftovers to enjoy.
#summersausage #curedsausage #cheese #corn #mexicorn #cheesedip #yummy #recipes #superbowlrecipes #sausagecorndipisdangerous #appetizer #cooking #delicious #dinner #food #foodblogger #foodie #foodlover #foodphotography #foodport #foodstagram #instafood #love #lunch #sausage #tasty #kraft
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Cook the pasta according to package directions; drain once cooked.
In a large sauté pan, quickly sear the summer sausage on both sides on medium-high, about 2 minutes. Remove from pan and set aside. Drain any rendered fat.
In the same sauté pan, heat the olive oil over medium high heat.
Add all the vegetables, garlic, and the salt and pepper, sauté them for 4-6 minutes or until they have reached the desired doneness.
Add the Italian seasoning, mix well.
Return the meat to the pan and combine with the veggies.
While the vegetables are sautéing, in a saucepan, whisk together the flour and about 1/4 cup of the chicken broth until smooth.
Once roux is smooth, add the remaining broth and slowly whisk in the parmesan cheese.
After the cheese and broth are combined, add in the cream, and continue to whisk together, add the black pepper.
Combine the pasta, meat/veggies, and sauce.
Mix well and serve.
Enjoy.
#summersausage #curedsausage #yummy #recipes #cheese #cooking #delicious #dinner #food #foodblogger #foodie #foodlover #foodphotography #foodport #foodstagram #love #lunch #sausage #tasty #pastarecipes #cherrytomatoes #zucchini #bellpepper #parmesancheese #farfalle #summerdinner #quickdinner #easydinner
]]>Homemade, low-carb, crispy-chewy pizza crust topped with our Original handcrafted old-world summer sausage and add your favorite toppings. It’s just that easy and finished in about 2 hours. Sometimes it takes that long to get your pizza delivered. So, why not save money, eat healthy and make your pizza exactly like you love it?
Prep takes 10 minutes, Baking 15-20 minutes, Total time approx., 2 hours 5 min.
Yield 1 – 12” pizza or 2 – 6” pizza (see how I did that math?)
First, we start with a Keto Friendly Pizza Crust recipe from King Arthur Baking Company. While your dough is rising, grab the rest of the toppings you like and slice your Handcrafted Summer Sausage into thin slices the same thickness you like pepperoni. We like our summer sausage topping roughly 1/8” thick and use 20-25 slices.
Instructions
You do know that if you’re not into Keto, you can still do this and make a regular pizza crust, or do a gluten free pizza crust, or make pizza bagels, or flatbread, or deep dish, or… well - you get it, right?
#summersausage #curedsausage #pizza #keto #kingarthur #yummy #recipes #superbowlrecipes #pizzaisdangerous #dinner #cheese #cooking #delicious #dinner #food #foodblogger #foodie #foodlover #foodphotography #foodport #foodstagram #instafood #love #lunch #sausage #tasty
]]>EASY Super Simple crowd-pleasing dip. Did we say TASTY? You'll love making this recipe for your next gathering.
Four (4) of your favorite Lehr’s handcrafted Smokie Snack Sticks
One (1) One pound box of Velveeta®
One (1) can RO*TEL® diced tomatoes and green chilies
1/2 cup Milk
Red Onion or Green Onions & Cilantro for Garnish (Optional)
You can easily make this dip in advance and just reheat before serving. Microwave, slow cooker, stovetop, whatever works for you. I garnish the top before serving, but it's not necessary, I just like hearing people say WOW.
Slice Lehr's Small Batch Handcrafted Smokie Stack Sticks in half length wise. Lay flat and slice across into half-moons, about 1/4 inch thick. (this just makes it prettier - we like pretty)
Dice Velveeta into 1 inch cubes
Open can of RO*TEL® Diced Tomatoes and Green Chilies, do not drain
Measure out 1/2 Cup of Milk (this keeps it creamy)
Dice Garnish Items
Place Smokie Pieces, Velveeta® cubes and can of diced tomatoes and green chilies into a medium size MICROWAVABLE bowl. (Slow cooker or Stove top in pan)
Place cheese dip in serving container and garnish (if desired)
Serve with tortilla chips
EAT IT....it's SUPER TASTY!!!
Store leftover dip in an airtight container for up to 3 days. You just reheat the dip in the microwave, slow cooker or on the stovetop before serving. For a large party or just a huge craving, double the recipe. That way you might have some leftovers to enjoy.
#summersausage #curedsausage #snacksticks #velveeta #rotel #cheesedip #yummy #recipes #superbowlrecipes #rotelcheesedipisdangerous #rotelcheesedipwithsummersausage #appetizer #velveetacheesedip #cheese #cooking #delicious #dinner #food #foodblogger #foodie #foodlover #foodphotography #foodporn #foodstagram #instafood #love #lunch #sausage #tasty
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