My Lowcountry Living

Homemade Mexican Chorizo

I love a good breakfast burrito, and my absolute favorite is an egg and chorizo breakfast burrito. There’s just something about the rich, spicy flavor of chorizo that pairs so perfectly with scrambled eggs. Today, I’m excited to share with you how to make Mexican chorizo from scratch. This chorizo recipe is a great guideline that you can adjust to suit your own tastes, so feel free to get creative!

The History of Chorizo

Chorizo is a beloved sausage with a long history that dates back to the Iberian Peninsula, where it originated in Spain and Portugal. Spanish chorizo is typically a cured, smoked sausage made with pork and seasoned with smoked paprika, giving it its characteristic red color.

When chorizo made its way to Mexico during the Spanish colonization, it underwent a transformation. Unlike its Spanish counterpart, Mexican chorizo is fresh and uncured, meaning it must be cooked before eating. The seasoning also evolved, with Mexican chorizo incorporating local spices and ingredients such as chili peppers, vinegar, and garlic.

One of the wonderful things about Mexican chorizo is that there isn’t just one set recipe. It can be made in many ways, depending on the region and the cook’s personal preferences. In Northern Mexico, you might find chorizo that’s spicier and richer, while in other regions, the flavor profile could be milder or more herbaceous. Personally, I love my chorizo with a bit more oregano, cumin, and red pepper flakes, but the recipe I’m sharing today is meant to be flexible, allowing you to adjust the ingredients to your liking.

Ingredients

1 pound ground meat of choice (pork, chicken, turkey, or beef)
1/4 cup apple cider vinegar
2 tbsp chili powder
1 tbsp paprika
1 tbsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
2 tsp dried oregano
2 tsp red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper

Directions

Prepare the Spice Mix: In a large mixing bowl, combine the chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and black pepper. Stir until well combined.
Mix with Ground Meat: Add the ground meat to the bowl with the spices. Pour in the apple cider vinegar. Using your hands or a sturdy spoon, mix everything together until the spices are evenly distributed throughout the meat.
Marinate: Cover the bowl with plastic wrap and refrigerate the chorizo mixture for at least 2 hours, but preferably overnight. This allows the flavors to meld together.
Cook the Chorizo: To cook, heat a large skillet over medium heat. Add the chorizo mixture and cook, breaking it apart with a wooden spoon, until fully cooked and browned, about 8-10 minutes.

Serving Size and Nutritional Value

Serving Size: This recipe makes approximately 4 servings.
Calories per Serving: Approximately 250-300 calories, depending on the type of meat used.
Protein: 15-20g
Fat: 18-22g
Carbohydrates: 2-3g

Storage and Shelf Life

Homemade chorizo can be stored in the refrigerator in an airtight container for up to 3 days. For longer storage, you can freeze it for up to 3 months. When freezing, consider portioning the chorizo into smaller amounts so you can easily defrost just what you need.

Variations

As mentioned earlier, this recipe is incredibly versatile. While traditional Mexican chorizo is often made with pork, you can substitute ground chicken, turkey, or beef if you prefer a leaner option or different flavor profile. You can also play around with the spice levels by adjusting the amount of red pepper flakes or adding other spices you enjoy.

Summary

Mexican chorizo is a flavorful and versatile ingredient that can be enjoyed in a variety of dishes, but it shines especially in breakfast burritos paired with scrambled eggs. You can also use it in tacos, quesadillas, or even as a topping for nachos. It pairs wonderfully with warm tortillas, fresh salsa, and a refreshing drink like horchata or a cold beer. Whether you stick to this recipe or make it your own, homemade chorizo is sure to add a delicious kick to your meals!

Mexican Chorizo

The Best Homemade Thin Mint Cookies

Hey there, fellow cookie enthusiasts! Welcome today we’re diving into the delicious world of homemade Thin Mint cookies. Now, if you’re like me, you probably wait all year for the coveted Girl Scout cookie season to roll around just to indulge in these minty chocolate delights. Thin Mints are iconic—crisp, refreshing, and downright addictive. But here’s the kicker: they’re only available for a short period every year through Girl Scouts. So, what’s a Thin Mint aficionado to do during the rest of the year? Well, I’ve got the answer for you.

Today, we’re taking matters into our own hands and learning how to make these beloved cookies from scratch. Spoiler alert: it’s easier than you might think! With this simple recipe, you’ll be able to enjoy Thin Mints any time you crave them, not just during Girl Scout cookie season. No more stockpiling boxes in the freezer (though that’s a great strategy too)—we’re going to show you how to whip up a batch of these minty marvels whenever the craving strikes.

So, join me as we go through every step, from mixing and baking the cookies to dipping them in their signature chocolate coating. Whether you’re a longtime fan or a newbie to the world of Thin Mints, this recipe will quickly become a household favorite. Get ready to make these Thin Mint cookies and enjoy them all year round. Let’s get started!

Ingredients

Homemade Thin Mint Cookies Recipe

Servings: About 36 cookies

Ingredients:

For the Dough:

1 cup (8 oz/225 g) butter, softened
⅔ cup (5 oz/142 g) granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 cups (10 oz/284 g) all-purpose flour
½ cup (2 oz/57 g) cocoa powder
½ teaspoon salt

For the Chocolate Coating:

2 ⅔ cups (16 oz/450 g) semisweet chocolate, finely chopped
½ teaspoon peppermint oil
½ teaspoon vanilla extract
¼ teaspoon coconut oil

Directions:

1. Prepare the Dough:

In a large mixing bowl or a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.

2. Bake the Cookies:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove one dough from the refrigerator and roll it out on a floured surface to 1/8 inch thick (0.3). Using a 2-inch cookie cutter, cut the cookies and place the cookies on the prepared baking sheets, leaving some space between each.
Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

3. Prepare the Chocolate Coating:

In a microwave-safe bowl, combine the finely chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals, stirring after each interval until the chocolate is smooth and completely melted.
Stir in the peppermint oil and vanilla extract into the melted chocolate until well incorporated.

4. Coat the Cookies:

Line a baking sheet with parchment paper.
Dip each cooled cookie into the melted chocolate mixture, ensuring it’s completely coated. Use a fork to lift the cookie out of the chocolate, allowing any excess to drip off.
Place the chocolate-coated cookies onto the prepared baking sheet and allow them to set at room temperature until the chocolate hardens. You can speed up this process by refrigerating the cookies for about 15-20 minutes.

5. Enjoy Your Homemade Thin Mint Cookies:

Once the chocolate coating has fully hardened, your homemade Thin Mint cookies are ready to enjoy! Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Nutritional Values (Per Serving – 1 Cookie):

Calories: 110-120 kcal
Protein: 1-2g
Carbohydrates: 13-15g
Dietary Fiber: 1-2g
Sugars: 7-9g
Fat: 7-8g
Saturated Fat: 4-5g
Cholesterol: 10-15mg
Sodium: 35-45mg
Potassium: 50-60mg

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. Enjoy your homemade Thin Mint Cookies!

The Best Homemade Thin Mint Cookies

You can read our post on how to make homemade vanilla extract here: https://mylowcountryliving.net/how-to-make-homemade-vanilla-extract/

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer https://amzn.to/3OhsHri

12 Pieces Round Cookie Biscuit Cutter Set, Graduated Circle for Pastry,18/8 Stainless Steel Donut Cutter Ring Molds https://amzn.to/3vYJ7hJ

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The Best Beef and Barley Soup

One of my all time favorite foods, whether its cold outside and you want some cold weather food, or some comfort food is Beef and Barley Soup. I love this soup and it’s really simple to make.

Ingredients:

2 lbs beef chuck roast, cut into one inch cubes

1 tsp salt, divided

1 1/2 tsp pepper, divided

2 Tbsp vegetable oil

1 onion, chopped

2 stalks celery, chopped

3 carrots, sliced

3 cloves garlic, chopped

2 Tbsp tomato paste

8 cups chicken broth or stock, divided

1 small bunch thyme

2 bay leaves

6 peppercorns

3/4 cup pearled barley

2 Tbsp red wine vinegar

(optional – fresh parsley for garnishing)

directions:

Add the vegetable oil to a Dutch oven and warm up over medium high heat.
Add 1/2 tsp salt and 1 tsp pepper and season the steak.
Cook the steak in small batches, and brown the steak on all sides (1-2 minutes).
While the steak is cooking cut up your vegetables (onion, celery and carrots) and set aside.
After each batch of steak is cooked remove and set aside.
Add your cut up vegetables to the Dutch oven and sprinkle the remaining salt and pepper (1/2 tsp pepper, 1/2 tsp pepper) and cook for 4-5 minutes until the vegetables brown.
After 4-5 minutes add your chopped garlic and cook for 1-2 minutes, then remove all vegetables and set aside.
Add 2 Tbsp tomato paste to the Dutch oven and brown for 1-2 minutes.
Add 1 cup of chicken broth to the Dutch oven and stir to deglaze the Dutch oven, then add 2 more cups of chicken broth and the beef.
Take a small piece of cheesecloth and add in your thyme, 2 bay leaves, and 6 peppercorns. Tie up the cheesecloth into a small cachet and add to the soup, and simmer with a lid on it for 1 hour and 15 minutes.
After 1 hour 15 minutes remove the lid and add 2 more cups of broth and vegetables, and the barley. Cook for 30-40 minutes. Add the remaining broth or water as needed.
After 30-40 minutes your soup is ready to serve.
Enjoy!

The Best Homemade Beef and Barley Soup

You can purchase a Dutch oven to make your own Beef and Barley soup at Amazon.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, White

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How to make a Hurricane cocktail

Mardi Gras is just around the corner and for those of us who live down south lots of us will probably head to New Orleans to celebrate and drink lots of hurricane’s. The hurricane is a rum based drink that was invented in the 1940’s in a New Orleans bar named Pat O’brien’s. During that time there was a shortage of whiskey so Pat O’brien’s took that opportunity to create the hurricane. I am going to show you how to make two versions. The first is the classic version that is similar to what you would have had in the 1940’s and the second is a modern New Orlean’s version like what Pat O’brien’s makes today.

Classic Version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit syrup

2 oz lemon juice

Directions:

Mix together all ingredients in a tumbler with ice.
Shake for 10 seconds.
Poor into a hurricane glass filled with ice.
Garnish and Enjoy!

Modern New Orleans Pat O’briens version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit juice

1 oz orange juice

1/2 oz lime juice

1/2 oz grenadine

Directions:

Mix together all ingredients in a tumbler with ice.
Shake for 10 seconds.
Poor into a hurricane glass filled with ice.
Garnish and Enjoy!

How to make a Hurricane cocktail

You can purchase a cocktail shaker kit at Amazon.

Cocktail Shaker Set Bartender Kit

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

Homemade French Onion Soup

French Onion Soup is a favorite in my family. In fact, one of my daughters always loves to have it for her birthday. One of the best places to get it was a restaurant in Fort Collins, Colorado called Canino’s. The restaurant recently closed after more than 40 years of business when the owner retired, but I can still taste that soup every time I think of it. French Onion soup is surprising simple to make and you probably have most of the ingredients in your pantry. So, let’s get out the onions and make some soup!

Ingredients:

½ cup unsalted butter

4 Onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

½ tsp black pepper

1 tsp kosher salt

1 cup red wine

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

½ pound grated Gruyere cheese

Directions:

Melt butter in a Dutch oven over medium heat.
Add the onion, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add wine and bring to a boil, reduce heat and simmer until the wine has evaporated (about 5 minutes)
Discard the bay leaves and thyme sprigs.
Dust the onions with flour and give them a stir. Turn the heat down to medium low and cook for about 5 minutes.
Add beef broth and bring back to a simmer for 10 minutes.
Salt and Pepper to taste.
Preheat the broiler and arrange baguette slices on a baking sheet and cover with the gruyere and broil until bubbly and brown.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Enjoy!

Homemade French Onion Soup

You can purchase a Dutch oven to make French Onion Soup at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

Homemade breakfast sausage that would make Jimmy Dean jealous.

I love breakfast and my favorite breakfast food is breakfast sausage. But, the sausage we buy at the store is filled with additives, preservatives, lots of salt and sometimes ingredients that we can’t even pronounce. My homemade sausage is fantastic with no preservatives and you control how much salt goes in and you know every ingredient in your sausage. This is so good that even Jimmy Dean will be jealous. It is quick and easy, so enjoy.

Ingredients:

1 pound ground pork (can be substituted for chicken, turkey, or venison)

3/4 tsp salt

1/2 tsp dried parsley

1/4 tsp ground sage

1/4 tsp ground black pepper

1/4 tsp dried thyme

1/4 tsp crushed red pepper flakes

1/4 tsp ground coriander

(optional – 1/2 tsp MSG to enhance flavor)

Directions:

Combine all seasonings together then mix well with meat until fully incorporated.
Refrigerate for at least 1 hour for the meat to soak in the spices. Overnight is even better!
Form into patties or stuff into casings to form links and pan fry until cooked as desired.
Enjoy!

Homemade Breakfast Sausage that would make Jimmy Dean jealous

You can purchase a cast iron pan to cook your breakfast sausage at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How to make Sourdough English Muffins

Have you ever wondered what else you can do with your sourdough discard? One of the many things you can use it for is to create sourdough English Muffins. Sourdough English Muffin are delicious and easy to make. My family loves these home made English Muffins and we eat them for breakfast with butter or jam and we even put on some sausage and egg to create our own version of the McDonald’s Sausage McMuffin. Join me and let’s make a batch.

Ingredients:

1 Cup of fed starter

2 Cups of milk

2 TBS of honey

5 Cups of all-purpose flour divided

1 tsp baking soda

2 tsp salt

1 tsp

Directions:

Add starter to a bowl and then combine with the milk. Stirring to dissolve starter into milk.
Add honey and mix in.
Add 4 cups of flour and mix in.
Cover and let it rest at room temperature overnight.
Uncover and punch down dough.
Add baking soda and salt to dough and kneed in, add flour as needed to keep dough from sticking. May need to add up to 1 cup of flour. Kneed for 5 mins.
Use a rolling pin to roll dough out to a ½ inch thickness, then using a 3-inch biscuit cutter cut out your muffins from the dough.
Place cut muffins on parchment paper that has corn meal sprinkled on it. Sprinkle corn meal on top of the muffins.
Let muffins rise for 45 mins.
Cook 4 to 5 muffins at a time in a buttered cast iron pan at low to medium heat. Cook the muffins approximately 4 mins per side until each side has a nice golden color.
Remove from pan and eat! You can eat them with butter, peanut butter, jam, or add egg and sausage with some cheese to make a sausage muffin.

How to make Sourdough English Muffins

Old Fashioned Homemade Pancakes, just like grandmas!

Pancakes are the ultimate feel-good breakfast food and you probably have settled for making yours with a mix from a box. The box pancakes are fair, but it you want those light and fluffy tasty pancakes that your grandma used to make without having to drive out to the nearest IHOP. All you have to do is follow this simple recipe.

Ingredients
1 cup all purpose flour
¼ cup white sugar
1 tbsp baking powder
¼ tsp salt
1 cup room temperature milk
1 egg at room temperature
1 tbsp oil

Directions
1. Combine the flour, sugar, baking powder and salt in a mixing bowl.
2. Add milk, egg and 1 tablespoon oil and mix well.
3. Preheat a griddle or a cast iron pan over medium high heat, and spray with non-stick cooking spray.
4. When griddle is hot pour batter onto griddle in a 4-5 inch circle. Cook until bubbles form on the top of the pancake and the edges are dry (this will take 4-5 minutes). Flip and cook until browned on both sides (another 4-5 minutes). Repeat with remaining batter and all batter is cooked.
5. Plate the pancakes and top with your desired toppings such as butter, fruit, powdered sugar, or maple syrup.
6. Enjoy!

https://youtu.be/OspREDaYCqg

Old Fashioned Homemade Pancakes

Authentic Mexican Restaurant Style Salsa

Chips and salsa are one of America’s favorite snacks. We like to eat them at restaurants, on Taco Tuesday’s, as snacks during the big game or other sporting events. There is nothing better than fresh homemade salsa and once you try this recipe for authentic Mexican restaurant style salsa you will never buy salsa at the store again.

Ingredients
28 ounce can of whole tomatoes

3 small cloves garlic

1 tsp salt

½ tsp cumin

1 loosely packed cup of cilantro

½ white onion

1 jalapeno

Juice from one lime

Directions:

Add all ingredients to food processor or blender.
Pulse blend to achieve desired amount of smoothness or chunkiness.
Enjoy!

Authentic Mexican Restaurant Style Salsa

Homemade Yogurt

Yogurt is one of my family’s favorite breakfast items. It makes a quick breakfast by itself or even with a little fruit or granola mixed into it. However, store bought yogurt can contain lots of added sugars and preservatives. Why buy store bought yogurt with all those additives when you can make it at home with just three ingredients. It is super easy and requires little work to make, it just requires time in your Instant Pot.

Ingredients:
1.5 liters of ultra pasteurized milk (I prefer to use the fairlife brand)
1 fourteen ounce can of sweetened condensed milk
2 tbs of yogurt starter*

*note – You can use yogurt cultures or just use some store bought plain Greek yogurt. I like to use 2 Tbs of Fage Greek yogurt for my starter. Once you have made your own batch of yogurt you can use your own yogurt as a starter for future batches by just setting some aside to use later. I freeze 2 Tbs from each of my batches and then defrost it when I am ready to make yogurt.

Directions:
1. Pour your ultra pasteurized milk into your instant pot.
2. Add the sweetened condensed milk. You can use all the can for a sweeter yogurt, or you less depending on your personal taste. You may even omit the sweetened condensed milk and without this, you will have a Greek yogurt.
3. Add you starter
4. Mix all the ingredients together with a whisk.
5. Put your lid on your instant pot and set to yogurt mode for 8 hours.
6. After 8 hours you can remove your yogurt and refrigerate it until you are ready to eat it. I refrigerate mine overnight before eating it the first time.
7. Enjoy!

Homemade Yogurt in your Instant Pot

You can purchase an Instant Pot to make yogurt at Amazon.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.