Mini Chorizo Baked Potatoes

24 Mini Potatoes
1 Chorizo Sausage
½ cup Manchego Cheese (you can swap for Parmesan or Romano)
3 Tbl Cream Cheese
¼ C Basil Pesto (yeah you can use store bought)
Salt and pepper to taste

Pre-Heat over to 325C

Boil potatoes until fork tender.

Let cool as you cut the casing off the chorizo and finely chop the meat.

Sauté the chopped chorizo in a frying pan until aromatic, and the meat is slightly browned. Drain the fat and let cool.

Slice each potato in half and scoop out some of the center with a spoon placing the potato shell on a baking sheet and the middle in a bowl.

Mix Chorizo, Cream Cheese, Manchego Cheese and salt and Pepper to taste until creamy and well blended. (The Chorizo has enough fat that you should not have to add butter like you would to mashed potatoes)

Using a spoon or a piping bag, fill the centre of the mini potatoes and bake for 15 minutes.

Cool and top with Basil Pesto to taste.

Muffaletta Sandwich

1 Loaf of Fresh Italian Bread
½ Lbs of Ham
¼ Lbs of Salami (mild or hot)
¼ lbs Mortadella
¼ lbs Prosciutto
5 Slices of Provolone Cheese
1 ½ C shredded Mozzarella Cheese
6 Green olives (no pits)
6 Black Olives (no pits)
6 Artichokes (canned works nicely)
6 Mushrooms (pickled)
3 Cloves of roasted garlic

Pre-Heat Over to 350C

Using a blender or food processor combine Olives, Artichokes, Mushrooms and Garlic into a paste.

Slice the top of the bread to expose the centre. Scoop out a large portion of the loaf to create a pocket.

Layer Meat, Cheese, Tamponade, Meat, Cheese, more meat until everything is on the sandwich. (you can add few hot peppers for some additional kick)

Lightly press together sandwich and wrap in foil.

Bake for 15 minutes.