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On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis. Watch in the video above.
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Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the ...
With three mouthwatering variations to choose from—Smoky Bacon & Double Cheddar, Garden Veggie & Colby Jack, or Spicy Pepper Jack & Chorizo—there’s a flavor for every breakfast lover.