Health & Fitness
The Winners of the San Diego County Fair Bisquick Family Favorites Recipe Contest Are...
Alberta Dunbar, Susan Christen and Heidi Russell!
Chalk up another blue ribbon for the famous Alberta Dunbar of San Diego! Below is her award-winning Chorizo Nuggets with Creamy Salsa Dip. The chorizo nuggets are made simply with seven ingredients: Bisquick, Mexican seasoning, cheddar cheese, and spiced pork sausage (chorizo), along with creamed corn, milk and black olives. They bake up tender, moist and delicious. You can make them ahead for lunches and they freeze easily for quick meals or snacks.
The runner-up awards went for a Rosemary Madeira Baked Brie and "Pressed for Thyme" Chicken & Dumplings.
Check out Alberta's award-winning recipe below!
Bisquick Family Favorites Recipe Contest
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Alberta Dunbar of San Diego, 1st Place
Find out what's happening in Del Mar-Carmel Valleyfor free with the latest updates from Patch.
Chorizo Nuggets with Creamy Salsa Dip
Nuggets:3 cups Bisquick mix
1 tablespoon Mexican seasoning
1 cup medium cheddar cheese, shredded and diced
1 pound chorizo, cooked and drained well, cooled
1 (14.75 ounce) can creamed corn
1/2 cup milk
32 small pitted black olives, well drained
Creamy Salsa:
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 teaspoons Mexican seasoning
8 ounces medium heat salsa
Line 2 cookie sheets with parchment paper. Preheat oven to 450 degrees. In a large bowl, combine Bisquick mix and Mexican seasoning; mix well with wooden spoon. Add cheddar cheese and chorizo, mix well. In small bowl, combine creamed corn and milk. Fold corn mixture into Bisquick mixture, blending well. Using a well rounded spoon form 16 nuggets out of the Bisquick mixture and place on the prepared cookie sheet, 4 nuggets to a row. Press an olive in the center of each nugget and press all the way down to fully cover the olive. Bake for 12 to 13 minutes in a 450 degree oven until golden brown. Remove to cooling rack. Prepare remaining nuggets for baking while first set bakes. For the Creamy Salsa, combine the cream cheese and sour cream in a medium bowl. Beat well with electric mixer until smooth. Add Mexican seasoning and blend. Beat in salsa until blended. Cover and chill. Salsa is best made overnight or early in the day. Serve nuggets with warm salsa dip. Yields: 32 nuggets.
