Chicken Pockets Stuffed with Goat Cheese, Chorizo, and Pine Nuts on a Bed of Southern-Style Black-Eyed Peas
from Emeril's New New Orleans Cooking
Easy to make, moderately time-consuming. This was a very tasty dinner (definitely the best black-eyed peas I've made). We used soyrizo instead of the real stuff; next time I think I'd use less of it, since the flavor was a little dominating. Otherwise a success!
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