So, I’m halfway through my four weeks of insane travel and I’m starting to see the light at the end of the tunnel.

Never before in my life have I looked forward to NOT partying and having a good time for a few weeks.

Don’t get me wrong, I have really fun stuff coming up. A trip to Atlanta, my brother’s graduation and my good friend Shireen’s wedding are all on the horizon. And while I’m really excited for every one of those things, I also am ready to take a really LONG nap.

But while I do really miss getting consistent sleep, I miss cooking even more.

So every moment I have at home I’m spending in the kitchen.

Here is one of the many tasty things I’ve been cooking up. Just in time for summer.

You will need…

2 tablespoons olive oil

2 medium red onions, sliced ¼ inch thick

1 tablespoon honey

1 tablespoon balsamic vinegar

4 fresh chorizo sausages (about 6 ounces each) pricked all over with a fork

4 6-inch baguette pieces, split and toasted

¼ cup cilantro sprigs

2 avocados, mashed

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then, heat the oil in a large skillet over medium heat.

Add in the onions and season them with salt and pepper. Cook over medium heat, stirring occasionally for 10 minutes. Just until the onions have softened.

Stir in the honey and balsamic vinegar and cook over low heat. Stirring occasionally, cook until the onions are caramelized. About 10 minutes. Season with salt and pepper.

While the onions are cooking, grill the sausages over moderate heat, turning occasionally until they are nicely charred and cooked through. About 15 minutes.

When the sausages are cooked, removed the sausages from the heat and roughly chop them.

Toss them with the onions.

Spread the mashed avocado on both sides of the baguettes.

Top the baguette with onions, sausage and cilantro and serve hot.

Love and Beer Floats

Angela  

Balsamic Onion, Chorizo and Avocado Sandwiches 

2 tablespoons olive oil

2 medium red onions, sliced ¼ inch thick

1 tablespoon honey

1 tablespoon balsamic vinegar

4 fresh chorizo sausages (about 6 ounces each) pricked all over with a fork

4 6-inch baguette pieces, split and toasted

¼ cup cilantro sprigs

2 avocados, mashed

Salt and pepper to taste

Start by preheating your grill to a medium heat.

Then, heat the oil in a large skillet over medium heat.

Add in the onions and season them with salt and pepper. Cook over medium heat, stirring occasionally for 10 minutes. Just until the onions have softened.

Stir in the honey and balsamic vinegar and cook over low heat. Stirring occasionally, cook until the onions are caramelized. About 10 minutes. Season with salt and pepper.

While the onions are cooking, grill the sausages over moderate heat, turning occasionally until they are nicely charred and cooked through. About 15 minutes.

When the sausages are cooked, removed the sausages from the heat and roughly chop them.

Toss them with the onions.

Spread the mashed avocado on both sides of the baguettes.

Top the baguette with onions, sausage and cilantro and serve hot. 

Hopefully, when you are reading this here food blog you get some sense that I know what I’m doing in the kitchen and with food. I mean, if you don’t get that sense I am dying to know why you keep reading these crazy ramblings.

While I do have a pretty good sense of what I’m doing when I’m cooking, I never REALLY know what I am doing.

Come on. It’s called NEW food Tuesday. EVERYTHING is NEW. So most of the time I definitely do NOT know what I’m doing.

And every once in a while, this becomes really obvious. It has been a while, but the other day while I was whipping up some tasty home made tater chips, I may have caused a small fire in the oven.

Literally, the oven started chirping at me and flashing the digitized letters for F.I.R.E. FIRE! CHIRP! FIRE! CHIRP! Until I pulled my head out of my bum and figured out the potato chips were burnt to a crisp. Actually, that is incorrect. They were not crisp. They were ash.

However, while I may have caused the oven to be ON FIRE, I did make some really AMAZING potato chips before that. It was pretty devastating to everyone involved that I ruined the last highly anticipated batch.

You will need…

2 large baking potatoes

4 tablespoons grated parmesan cheese

1 tablespoon salt

½ tablespoon pepper

Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.

Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.

Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.

Serve warm or at room temperature.

Love and Beer Floats

Angela 

Baked Parmesan Potato Chips

2 large baking potatoes

4 tablespoons grated parmesan cheese

1 tablespoon salt

½ tablespoon pepper

Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.

Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.

Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.

Serve warm or at room temperature.