Liverwurst and Pear Chutney
1 Tube of Pillers Liverwurst
2 pears finely diced
1 onion finely diced
1 clove of garlic finely chopped
1 clove of garlic finely chopped
½ cup of finely diced red pepper
¼ cup finely diced Zucchini
¼ tsp allspice
¼ tsp smoked Paprika
¼ tsp chipotle Pepper
1 Tbsp. of Extra Virgin Olive oil
1 Container of Fig and Nut Artesian crackers
Directions:
In small non-stick Fry pan over medium high heat, warm olive oil for 1 minute. Add onions, red pepper, zucchini and garlic sauté for 3-4 minutes. At this point add spices and pears and continue to sauté for 2-3 minutes. Place Chutney in a bowl and cool in the refrigerator for at least an hour.
Place a tsp of Liverwurst on the cracker, garnish with ¼ tsp of pear chutney
Huevos Rancheros with Kolbassa
Serves 4
Ingredients
1 |
Piller's Simply Free® Kolbassa Sausage meat snack stick, finely diced |
1 |
4 |
small flour tortillas |
4 |
1 tsp. |
vegetable oil |
5 ml |
¾ cup |
onion, diced |
175 ml |
1/3 cup |
green bell pepper, diced |
75 ml |
1 tsp. |
garlic, crushed |
5 ml |
1 tsp. |
jalapeño peppers with seeds, minced |
5 ml |
¼ tsp. |
cumin powder |
1 ml |
¼ cup |
canned black beans, drained and rinsed |
60 ml |
1/3 cup |
medium or hot tomato salsa |
75 ml |
½ cup |
Monterey Jack or old cheddar cheese, grated |
125 ml |
4 |
eggs |
4 |
Garnish |
|
|
2 Tbsp. |
cilantro, chopped |
30 ml |
2 Tbsp. |
medium or hot salsa |
30 ml |
Method
Preheat oven to 425°F. In skillet, add diced Kolbassa and sauté for 3 minutes. Add oil and onions and sauté for 3 minutes. Add green peppers, garlic, jalapenos and cumin and sauté for 2 minutes. Add black beans. Place tortillas on baking sheet lined with foil. Divide sausage mixture over top along with cheese. Bake for 5 minutes. Meanwhile, in a large skillet, crack eggs gently and on a medium low heat cook eggs sunny side up for 5 minutes until yolks are done to your preference. Place eggs over tortillas and garnish with cilantro and salsa. Serve immediately.
Prep time: 10 minutes
Bake time: 10 minutes
Make ahead: Cook vegetables up to a day in advance; cook remainder of dish just before serving.