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Flanken-Cut Short Ribs

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Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

Flanken-cut short ribs are thinly sliced across the rib bone, making them a quick cooking cut of beef. Unlike English short ribs, used in low and slow cooking, flanken-cut short ribs are made for grilling. Grilled meat really showcases the quality of the cut, make sure to shop locally and know where your food comes from. I find that quality, locally farmed meat satisfies your hunger and I really believe this is due to being fed the best quality feed and being free range.

Using locally sourced meat products is not only better for you, usually with no hormones and fed a non GMO feed, but it also helps support your local farmer. You can find a variety of meats at your local Farmer’s Market and a lot of farms these days have delivery. I picked up the flanken-cut short ribs used in this recipe from my local Farmer’s Market.

Farm Fresh Northwest is a local farmer based out of Stanwood, Washington. They sell their locally raised meats at Farmer’s Markets and online in Washington State where they offer small batch delivery. They even sell cheese, butter and other items, which makes buying from them even better!

Ingredients in Flanken-Cut Short Ribs

  • Flanken-Cut Beef Short Ribs – Thinly cut (1/4″ – 1/2″) across the bone, rather than between the bone, perfect for marinating and grilling.
  • Chipotle in Adobo – Jalapeno chilies that have been dried, smoked and canned in a spicy tomato sauce. Found in the Mexican aisle of your grocery store. A little goes a long way, freeze any remaining.
  • Raspberry Freezer Jam – I highly recommend buying a flat of raspberries in the Summer and making freezer jam that lasts throughout the year. It’s packed full of the freshest raspberries and can be used in many recipes. If you don’t have any, just use the best, freshest raspberry jam.
  • Minced Garlic – I keep a large Costco size jar of minced garlic in my fridge for recipes that need a sweeter, more muted garlic flavor.
  • Lemon Juice – The juice of one large lemon brightens all the flavors and helps to tenderize the meat.
  • Green Onion Tops – Mexican Spring Onions are larger in size and perfect to grill along side the short ribs. Chop some of the green tops to add to the marinade for a fresh herby flavor. If you can’t find these sweet, tender onions, use scallions / green onions.

Related Recipes:

Try these other beef recipes like Rib Steak with Garlic Chive Butter seared in a hot cast iron pan and topped with garlic chive compound butter or Grilled Short Rib Steak with Leek Scape Butter a boneless short rib topped with a Farmer’s Market favorite, leek scapes.

Cast iron seared Rib Steak with Chive Butter and sweet vine tomatoes
Rib Steak with Garlic Chive Butter
Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
Grilled Short Rib Steak with Leek Scape Butter
Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

Flanken-Cut Short Ribs

Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
http://www.outwestlifestyle.com
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Prep Time 4 hrs
Cook Time 8 mins
Course Dinner, Main Course
Cuisine American, Beef, Farmer’s Market
Servings 4

Ingredients
  

  • 3 pounds flanken-cut short ribs
  • 1/4 cup chipotle in adobo
  • 1 cup raspberry freezer jam or your favorite fresh raspberry jam
  • 1 tbsp. minced garlic
  • 2 tbsp. lemon juice
  • 1/4 cup green onion tops finely chopped
  • 1 tbsp. cooking oil

Instructions
 

  • Combine chipotle in adobo, raspberry jam, minced garlic and lemon juice in a small sauce pan. Cook over medium low heat for about 20 minutes. Add finely chopped green onion tops. Remove from heat to cool.
  • Place half the cooled sauce in a Ziplock bag with the flanken-cut short ribs and marinade at least a couple hours, preferably overnight. Save remaining sauce for basting when you are ready to grill.
  • When ready to grill, add one tbsp. cooking oil to the bag and shake to coat. Grill each side 3-4 minutes, depending on how thick your ribs are, basting with remaining sauce as you cook.
Keyword Beef Flanken Ribs, Easy Short Ribs, Father’s Day Grilling, Father’s Day Recipes, Grilled Short Ribs, Marinated Ribs, Quick Short Ribs, Summer grilling

Ricotta Stuffed French Toast

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Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.

Made just for two for those cozy mornings but can definitely be doubled for more servings. This thick cut bread from The Essential Baking Company is perfect for soaking up the rich cinnamon laced egg mixture. Stuffed with a lightly sweetened ricotta cheese mixture that pairs perfectly with tart and sweet raspberries.

Raspberries are used two ways in this indulgent breakfast. Raspberry freezer jam is a staple in my kitchen. Every Summer I make a large batch with farm fresh raspberries. It’s so easy to make and store in the freezer for whenever you need. The flavor surpasses grocery raspberry jam, as with each bite is like eating a fresh picked raspberry. It’s my choice for this recipe, but can easily be substituted for your favorite raspberry jam.

Ingredients in Ricotta Stuffed French Toast

  • Rustic Bread – I use The Essential Bread Company bread from Costco.
  • Ricotta – Full fat ricotta cheese.
  • Powdered Sugar – Perfect for sweetening that no texture.
  • Cinnamon – Ground cinnamon is a classic flavor in French toast.
  • Cream – Whipping cream or heavy cream.
  • Vanilla – Stock up on vanilla extract when you’re in Mexico.
  • Eggs – Farm fresh is the best.
  • Raspberry Jam – Raspberry freezer jam is a must to have on hand at all times.
  • Raspberries – Fresh raspberries for serving.
  • Lemon – Squeeze lemon over for an extra special flavor.

Related Recipes

Try these other breakfast favorites like Banana Dutch Baby with Maple Bourbon Cream, a puffy oven pancake with caramelized bananas and bourbon spiked whipped cream or hand-held Caramel Apple Scones packed with sweet and tart apple pieces and gooey caramel bites then drizzled with caramel sauce.

Banana Dutch Baby with Maple Bourbon Cream
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.
Caramel Apple Scones

Ricotta Stuffed French Toast

Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine Breakfast, Brunch, Mother’s Day
Servings 2

Ingredients
  

Ricotta filling

  • 1/2 cup ricotta
  • 1/8 cup powdered sugar

Whipped Cream

  • 1/2 cup whipping cream
  • 1/8 cup powdered sugar
  • 1 tsp. vanilla extract

French Toast

  • 2 slices rustic bread, cut 2.5 inches thick Essential Baking Company Bread
  • 2 large eggs
  • 1/2 cup whipping cream
  • 1 tbsp. powdered sugar
  • 1 tsp. cinnamon
  • 2 tbsp. butter

Other Ingredients

  • raspberry freezer jam or your favorite jam warmed
  • raspberries
  • lemon

Instructions
 

Ricotta Filling

  • Combine ricotta and powdered sugar together in a small bowl.

Whipped Cream

  • Combine whipping cream, powdered sugar and vanilla extract together in a bowl. Mix with either a hand mixer or stand mixer until thick and creamy. Store in refrigerator until ready to use.

French Toast

  • Make a large slit in each piece of bread, being careful not to cut all the way through. The idea is to create a pocket for the filling.
  • Fill each pocket with ricotta filling, packing it in and smoothing over the slit with your finger.
  • Whisk eggs, whipping cream, powdered sugar and cinnamon together. Place each stuffed piece of bread in the mixture. Let bread soak up egg mixture, alternating sides for about 10 minutes or until a good amount is soaked up.
  • Heat butter in a large pan over medium heat. Place soaked bread in pan and brown each side, covering with lid about half way through, to ensure filling is cooked.
  • Remove from pan and plate, drizzling warmed raspberry jam over top, whipped cream, fresh raspberries and a squeeze of lemon.
Keyword Breakfast in Bed, Brunch Ideas, Mother’s Day Recipes, Raspberry French Toast, Ricotta Recipes, Stuffed French Toast, Thick Sliced French Toast

Farmer’s Fried Goat Cheese Salad

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Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.

Whether you have your own vegetable garden or frequent the local Farmer’s Market, you can create a beautiful salad from your bounty of produce. During these hot and unusually muggy days of summer, we look towards quick, fresh dinner ideas. This salad takes all those seasonal veggies and layers them into a beautiful summer salad.  It is so pretty that it almost doubles as a table centerpiece with beautiful scalloped edged butter lettuce and lacy arugula. Halved pea pods, thinly sliced radish and cucumber add a whimsical and artsy touch.  And who doesn’t like fried cheese?

It’s All About The Goat Cheese

For this recipe, you want to look for an 8 oz. goat cheese log.  It makes life easier to simply cut the log into 1 oz. medallions instead of trying to form them.  I used herbed goat cheese, but feel free to use any flavor that tickles your fancy.  You can get goat cheese in a variety of flavors from plain to garlic herb and even truffle flavored. You’ll want to keep the goat cheese refrigerated until ready to fry, that way it holds its shape and you end up with perfectly round medallions.   Nestle them in the layers of salad just before serving.

Ingredients in Farmer’s Fried Goat Cheese Salad

  • Fresh Greens – Butter lettuce and arugula.
  • Radish – One bundle of fresh radish.
  • Cucumber – Half of a fresh cucumber.
  • Sugar Snap Peas – About a handful of pea pods.
  • Goat Cheese – 8 oz. goat cheese log.
  • Panko – Japanese bread crumbs.
  • Flour – For dusting goat cheese medallions
  • Shallot – About a tablespoon of shallot for vinaigrette.
  • Dijon mustard – A teaspoon for the vinaigrette.
  • Apple Cider Vinegar – You can substitute for red wine vinegar.
  • Olive Oil – I use extra virgin olive oil.

Looking for Similar Recipes?

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.

Farmer’s Fried Goat Cheese Salad

Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Course Salad
Cuisine Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

Salad

  • 1 head butter lettuce torn
  • 1 cup arugula
  • 4 radish sliced thin
  • 1/2 cucumber sliced thin
  • 1 cup snap peas sliced with a few cut lengthwise to expose peas

Fried Goat Cheese

  • 8 oz goat cheese log sliced into 8 even rounds
  • 1 cup flour seasoned with salt and pepper
  • 2 eggs beaten
  • 1 cup Panko breadcrumbs seasoned with salt, pepper and a pinch of garlic powder
  • vegetable oil for frying

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub rice wine, balsamic or red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar can sub honey or agave
  • salt and pepper

Instructions
 

Salad

  • Layer butter lettuce, arugula, radish, cucumber and snap peas in a large salad bowl.

Fried Goat Cheese

  • Heat enough vegetable oil in a large saute pan over medium high heat to cover thickness of goat cheese medallions.
  • Coat each goat cheese medallion in flour, then egg, then Panko.
  • Gently fry each goat cheese medallion until golden brown on both sides. Remove to a wire rack or paper towel.
  • Arrange fried goat cheese medallions over salad and serve with Shallot Dijon Vinaigrette.

Shallot Dijon Vinaigrette

  • Whisk all ingredients together. Drizzle over salad.
Keyword Dijon Vinaigrette, Earth Day, Fried Goat Cheese, Fried Goat Cheese Salad, Goat Cheese Recipes, Goat Cheese Salad, Main Dish Salad, Mother’s Day Recipes, Spring Salad, Summer Salad

15 Minute Salmon Salad

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Butter lettuce creates a slightly sweet and tender bed for lightly seasoned wild salmon. Easter Egg radish slices are tucked in along with sugar peas and quartered hard boiled eggs. All drizzled with a light vinaigrette made with lemon, shallot, Dijon mustard and agave to sweeten.

Fresh, wild salmon is always a yes for me. You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Ingredients in 15 Minute Salmon Salad

  • Salmon – Fresh, wild caught salmon for the best flavor and texture.
  • Lettuce – Butter lettuce or Bibb lettuce is tender and sweet sold with roots still attached.
  • Radish – Easter Egg radishes are fun to use with their red, pink and white colors.
  • Peas – Sugar peas in the shell add crunch and texture to the mix.
  • Egg – Hard boiled eggs quartered for bite size eating.
  • Spices – Lawry’s garlic salt, chipotle chili powder and brown sugar coat the salmon.
  • Vinaigrette – Shallot, Dijon mustard, apple cider vinegar, lemon juice, agave and olive oil.

Related Recipes

Looking for more healthy recipes? Summer Salad with Fried Goat Cheese Medallions skips the meat for a satisfying meal with crunch and creaminess. Sweet & Spicy Citrus Salmon looks as fabulous as it tastes with a slightly sweet and spicy glaze and layers of mixed citrus. Avocado and Pineapple Salad with Halibut takes flavors from coastal Mexico and pairs with buttery Alaskan halibut.

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
Summer Salad with Fried Goat Cheese Medallions
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado and Pineapple Salad with Halibut
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Print Recipe Pin Recipe
Cook Time 15 mins
Course Dinner, Salad
Cuisine American, Farm to Table, Farmer’s Market
Servings 4

Ingredients
  

Salmon

  • 1 lb salmon fillet bones removed, if possible
  • 4 tbsp butter
  • 1/2 tsp Lawry's garlic salt
  • 1 tbsp brown sugar
  • 1/4 tsp chipotle chili powder

Salad

  • 1 head butter lettuce
  • 2 hard boiled eggs quartered
  • 4 large radish sliced
  • 1 cup sugar peas rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave
  • 1/4 cup olive oil

Instructions
 

Salmon

  • Preheat oven to 350 degrees. Line a sheet pan with foil. Place salmon skin side down on the sheet pan.
  • Place four pats of butter evenly on salmon. Season with garlic salt, brown sugar and chipotle chili powder. Bake at 350 degrees for 15 minutes or until center of salmon is cooked through. You want a nice opaque salmon (pink) color and to just start to flake when pressed. While salmon is cooking, make salad.
  • Remove from oven and use pastry brush to spread melted butter and seasoning. Seperate into four servings and place on top of salad. NOTE: Make sure there are no bones when serving in salad.

Salad

  • Gently arrange leaves of butter lettuce in a large serving bowl. Add sliced radish, quartered eggs and sugar peas.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil. Drizzle over salad just before serving.
Keyword 15 minute dinners, Butter Lettuce salad, Easter Salad, Easy Salmon Dinner, Health Food, Healthy Salad, Healthy Salmon, Spring Salad

Shrimp and Asparagus Risotto

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Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Make this easy to follow recipe and have comfort food in just 30 minutes. When Spring flavors like fresh asparagus and tender shrimp combine with creamy rice and parmesan you can’t go wrong.

Don’t let the thought of making risotto scare you off. It’s actually quite simple and just takes a little patience. With the correct kind of rice and warm broth, you can accomplish risotto in 20-30 minutes.

Arborio rice is a short grain Italian rice used in making risotto. It’s wider than your standard long grain rice and the perfect size for soaking up flavorful broth. Make sure to have a pot of warm broth ready while making your risotto. Warm broth will absorb better than cold and that is the goal, to slowly absorb all of our broth into those short little grains of rice.

Ingredients in Shrimp and Asparagus Risotto

  • Shrimp – Use seasonal local shrimp or your favorite shrimp.
  • Asparagus – Fresh asparagus, I prefer the slender ones.
  • Arborio Rice – A short grain Italian rice found in most grocery stores.
  • Shallot – Similar to an onion, but milder and sweeter.
  • Chicken Broth – I use homemade or next best is Better Than Bouillon chicken broth.
  • White Wine – What you have on hand, something you would drink…Pinot Grigio.
  • Cream – Heavy cream or whipping cream.
  • Parmesan Cheese – Freshly grated is my favorite.
  • Other – Basil, red pepper flakes, butter and olive oil.

Related Recipes

Try these related recipes like Creamy Spring Pasta with Shrimp showcasing fresh garden peas and asparagus, Garlic Prawns & Blistered Tomatoes over creamy polenta or spicy Cajun Shrimp Carbonara with a fried green tomato and sweet corn.

Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp.
Creamy Spring Pasta with Shrimp
Garlic prawns with blistered tomatoes and Swiss chard over creamy polenta
Garlic Prawns & Blistered Tomatoes
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Cajun Shrimp Carbonara
Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.

Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Seafood
Servings 4

Ingredients
  

Risotto:

  • 1 cup arborio rice
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • 5 cups chicken broth
  • ½ cup white wine
  • ½ cup shallot minced
  • 2 tbsp heavy cream
  • 1 cup parmesan fresh grated plus a little extra for garnish

Shrimp:

  • 12 large shrimp peeled, deveined, but leave tails on
  • 1 tbsp olive oil
  • 1 tbsp shallot minced
  • 1 pinch red pepper flakes
  • 1 tbsp. butter
  • 1 bunch asparagus cut into 2 inch pieces, blanched
  • 1 tbsp basil torn

Instructions
 

Risotto:

  • Heat 5 cups chicken broth in a pot and keep warm.
  • Place cut asparagus in a small pan and cover with water. Cook over high heat until just fork tender. Remove asparagus to a bowl full of ice water. When fully cooled, drain and set aside.
  • In a heavy bottom pan melt 1 tbsp. butter and 1 tbsp. olive oil over medium heat.
  • Add shallot and cook for 1- 2 minutes until softened.
  • Add rice and cook until it smells nutty, not browned, about 1-2 minutes.
  • Add white wine and stir until absorbed.
  • Turn heat down to medium low.
  • Add 1 ladle of warm chicken broth to rice and stir until absorbed. Once absorbed, add another ladle of chicken broth and continue stirring. Keep adding broth and stirring, one ladle at a time until all of the broth has been used and absorbed into the rice.
  • While you are slowly adding the broth to the rice, start cooking the shrimp. Heat a small pan on medium high. Add 1 tbsp. olive oil, then shrimp and shallot. Sauté for a minute on each side. Add blanched asparagus, red pepper flakes and 1 tbsp. butter to pan, toss to coat. Remove from heat and set aside.
  • After about 20 -30 minutes, the broth should all be added. Stir in heavy cream, remaining 1 tbsp. butter, parmesan, shrimp and asparagus. Serve with freshly torn basil and more parmesan.
Keyword Arborio Rice, Creamy Rice, easy risotto, One Dish Rice Dinner, risotto, Shrimp and Rice, Shrimp risotto, Spring Recipe

Wine and Garlic Poached Cod with Irish Colcannon

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Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare.

Let’s face it, sometimes we want to break free from the standard corned beef and cabbage routine on Saint Patrick’s Day. Maybe we want something more authentic, something you imagine eating on the Irish coast or just something a little lighter.

Poaching fish is a very elegant way to serve any kind of fish from cod, to halibut and even salmon. There are so many possibilities when it comes to flavor when poaching fish. Use white wine, broth or even milk as you poaching liquid. Throw in your favorite fresh herbs and some garlic. It’s such a simple and often lighter way of preparing fish. The most important thing to remember is watch your timing and don’t overcook. Cook until just opaque in the middle and when poked with a fork, just flakes naturally.

Ingredients in Wine and Garlic Poached Cod with Irish Colcannon

  • Cod – Fresh cod is the best for this recipe because of its simplicity.
  • White Wine – I like to use Pinot Grigio for it’s light and refreshing flavor.
  • Garlic – For this recipe, I use freshly minced garlic for a little stronger flavor.
  • Olive Oil – Adds flavor to the poaching liquid.
  • Lemon – Fresh lemon for serving.
  • Potatoes – Both Russet and Yukon Gold potatoes for the best texture.
  • Greens – Either collard greens or arugula work well in the colcannon.
  • Green Onions – Also known as scallions.
  • Butter – I like a lot of butter in my potatoes, you could cut in half if desired.
  • Cream – I like fresh farm cream that comes in a small glass jar.

Related Recipes

Try these other Irish inspired recipes like Classic Cottage Pie with spiced ground beef, carrots, peas and baked potato topping or the classic Oven Roasted Corned Beef with Cabbage and Bacon

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
Tender, flavorful oven roasted corned beef with quick cabbage cooked in bacon fat
Simple, elegant Wine and Garlic Poached Cod with Irish Colcannon is a fresh take on the traditional Irish fare and it's ready in 20 minutes.

Wine and Garlic Poached Cod with Irish Colcannon

Simple and light Wine and Garlic Poached Cod with Irish Colcannon and roasted carrots
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Irish, Seafood
Servings 4

Ingredients
  

Poached Cod

  • 1 lb cod fillets
  • 4 cups white wine
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • ½ lemon sliced
  • salt and pepper

Colcannon

  • 2 russet potatoes peeled
  • 3 Yukon Gold potatoes peeled
  • 3 green onions chopped
  • 1 cup greens such as arugula or collard chopped
  • 6 tbsp butter
  • 2 tbsp cream

Instructions
 

Poached Cod

  • In a deep, wide rimmed saute pan, saute garlic in olive oil over medium heat until translucent.
  • Pour in wine and bring to a simmer, not yet a full boil.
  • Salt and pepper the cod fillets.
  • Slide fillets into wine and cook until opaque.
  • Remove and season again with salt and pepper.
  • Garnish with lemon slices, a ladle of poaching liquid and serve with colcannon.

Colcannon

  • Boil potatoes in a pot over high heat until you can easily pierce with fork, then drain.
  • Rice or shred potatoes with a fork until fluffy.
  • Add 2 tbsp butter and stir.
  • Add cream and stir.
  • Add green onion and arugula and stir.
  • Add remaining 4 tbsp butter on top and cover.
  • Let sit while butter melts into a pool…yum.
Keyword Colcannon, Healthy Recipes, Irish Recipes, Light Meal, Poached Fish, St. Patrick’s Day Recipes

Roasted Cod with Spinach and Mushrooms

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Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce.

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Flakey roasted cod on a bed of wilted spinach and mushrooms with a lemon shallot sauce.

Weeknight dinner needs to be simple and this is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.

I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.

Ingredients in Roasted Cod with Spinach and Mushrooms

  • Cod – Fresh cod cut into individual fillets, skin removed.
  • Spinach – Use the Supergreens Salad Blend by Organicgirl if you can with spinach, arugula and green swiss chard. Click the link for details.
  • Mushrooms – Cremini mushrooms, the little brown mushrooms common to the local grocery.
  • Shallot – Similar to an onion, but sweeter and milder.
  • Garlic – Minced garlic. I keep a jar in my fridge.
  • Lemon – A large, fresh lemon for juicing.
  • Basil – Fresh is best, but dried will work as well.
  • Tarragon – Pairs well with seafood, fresh is best or dried will work.
  • Chicken Broth – Better Than Bouillon is my go-to broth.
  • Red Chili Flakes – Just a pinch for a little kick.
  • Pantry Items – Butter, flour, salt, pepper, olive oil

Related Recipes

Try these delicious fish dishes like Pan Seared Cod in Tomatillo Broth a lightly coated cod fillet in a zesty broth with fresh radish and zucchini or One Pan Halibut with Lemon Chive Pistou both ready in less than 30 minutes.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
Pan Seared Cod in Tomatillo Broth
Pan seared halibut ready in 6 minutes
One Pan Halibut with Lemon Chive Pistou
Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
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Roasted Cod with Spinach and Mushrooms

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with a easy to make lemon shallot sauce.
Course Main Course
Cuisine Seafood
Keyword 15 minute meals, Easy Weeknight Meal, Fish Friday, lent dinners
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4

Ingredients

Roasted Cod

  • 4 fillets cod
  • 2 tbsp olive oil
  • salt and pepper to taste

Spinach & Mushrooms

  • 2 tbsp olive oil
  • 4 cup cremini mushrooms, sliced 1 small package
  • 1 tbsp garlic, mined
  • 6 cups Supergreens salad blend spinach, arugula and green swiss chard
  • 1 pinch red chili flakes

Shallot Lemon Sauce

  • 1/4 cup butter
  • 1/8 cup flour
  • 1/2 cup shallot, thinly sliced
  • 1 tsp garlic, minced
  • 2 cup chicken broth
  • 1 large lemon, juiced
  • 1 tbsp basil
  • 1 tbsp tarragon
  • 1 pinch salt

Instructions

  •  Preheat oven to 450 degrees.

Shallot Lemon Sauce

  • In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. Keep warm until ready to serve. 

Roasted Cod

  • Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.   Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.

Spinach and Mushrooms

  • Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.

Cajun Shrimp & Corn Cake with Chipotle Cream

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Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.

A perfect weeknight meal that’s ready in 30 minutes PLUS an easy sauce. Layers of subtle smoky spice and cream make a delicious sauce for dipping the shrimp and sopping up with the sweet corn cake.

This is the kind of dish that has all the Southern feels when you want to celebrate Mardi Gras or just feel the comfort of the South. Use your local shrimp for the best, fresh flavor. 

In these parts, we have spot prawns, and they are delicious.  I always buy extra in the Spring and freeze some for later.  They are a large saltwater shrimp, deep pink/orange in color, and have two pairs of white spots on the tail.  Absolutely delicious and incomparable to the frozen shrimp found at the grocery. I beg you – buy local and buy seasonal and buy fresh.

Ingredients in Cajun Shrimp & Corn Cake with Chipotle Cream

  • Shrimp – Large 13/15 count shrimp are my favorite for this dish.
  • Corn – Sweet corn kernels, fresh if possible, but frozen will work.
  • Bell Peppers – Red and green bell pepper, thinly sliced.
  • Onion – Sweet onion, thinly sliced.
  • Chipotle in Adobo – A can of chipotle in adobo peppers, freeze any remaining.
  • Sour Cream – I prefer full fat sour cream.
  • Heavy Cream – Also could use whipping cream.
  • Spices – Smoked paprika, celery salt, minced garlic, salt, sugar.
  • Pantry Items – Flour, corn meal, baking powder, butter, eggs.

Related Recipes

Try these other Southern inspired dishes like rich and complex Seafood Gumbo with shrimp, andouille and crab or Cajun Shrimp Carbonara with bacon wrapped shrimp and a fried green tomato piled high.

Seafood Gumbo is rich and flavorful from a dark roux with crab, shrimp and spicy andouille sausage.
Seafood Gumbo
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Cajun Shrimp Carbonara
Cajun Shrimp & Corn Cake with Chipotle Cream

Cajun Shrimp & Corn Cake with Chipotle Cream

Cajun Shrimp & Corn Cake with Chipotle Cream celebrates the south with smoky spices and a burst of flavor from corn and peppers.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dinner, Main Course
Cuisine Seafood, Southern
Servings 4

Ingredients
  

Corn Cake

  • 1 1/2 cups flour
  • 1 cup corn meal
  • 1/2 cup sugar
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup melted butter
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 cup corn
  • 1/4 cup heavy cream

Chipotle Cream Sauce

  • 1 chipotle pepper from can of chipotle in adobo sauce
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/2 tsp. sugar

Cajun Shrimp

  • 16 large shrimp cleaned, shells removed
  • 1 tbsp. adobo sauce from can of chipotle in adobo sauce
  • 1 tsp. smoked paprika
  • 1/4 tsp. celery salt
  • 1 tsp. minced garlic
  • 1 tbsp. mild cooking oil
  • 1/2 yellow onion sliced in strips
  • 1/2 red bell pepper sliced in strips
  • 1/2 green bell pepper sliced in strips
  • 1 cup corn
  • 1 tbsp butter

Instructions
 

Corn Cake

  • Preheat oven to 350 degrees,
  • Combine all ingredients, pour into a parchment lined square baking pan, bake for about 30 minutes or until no longer jiggly in the center. Let cool.

Chipotle Cream Sauce

  • Combine all ingredients and blend in blender or with immersion blender. Place in a small sauce pan to warm.

Cajun Shrimp

  • Combine shrimp, adobo sauce, smoked paprika, celery salt and minced garlic in a small bowl.
  • Heat a large sauté pan over high heat. Add cooking oil, then seasoned shrimp. Sauté for 1-2 minutes. Add peppers and onions, cooking an additional 2-3 minutes. Finally add corn and butter until heated through.
  • Place a large spoonful of chipotle cream sauce on plate, top with a piece of corn cake, spoon some of shrimp mixture over the top.
Keyword Cajun Shrimp, Fat Tuesday Food, Mardi Gras Food

Seafood Gumbo

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Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage.

“Laissez les bons temps rouler” ~ Let the good times roll ~

Tender shrimp combines with buttery crab and spicy andouille sausage in a rich, complex base of bell peppers, celery and onion, known as the holy trinity, bay leaves, seafood broth and okra. This Cajun stew is served with white rice and crusty French bread for sopping up the juices. It’s a relatively simple recipe once you have created the perfect roux.

The roux takes time but is absolutely essential in creating the most flavorful gumbo.  Making a portion of this gumbo the day before would be an excellent plan for both accentuated flavor and timing. Preparing the base of the recipe then adding the seafood the next day can save time when cooking for others or during the busy weekday.

Ingredients in Seafood Gumbo

  • Crab – Traditionally blue crab is used, but you can use your local crab.
  • Shrimp – I like using large pink shrimp and throw them in right at the end.
  • Andouille – A spicy smoked sausage that adds flavor to the dish.
  • Okra – I keep whole okra in my freezer they thicken the gumbo.
  • Bell Peppers – Red and green bell peppers.
  • Onion – Just your basic yellow onion, save the peel for making broth.
  • Celery – Save the end pieces of your celery to make the broth.
  • Broth – Both seafood (see recipe) and chicken broth are used.
  • Chipotle Powder – I use chipotle powder for its smokiness instead of cayenne .
  • Bay Leaves – Essential for flavor.
  • Cajun Seasoning – Tony Cachere’s or Zatarain’s work well.
  • Flour / Vegetable Oil – Essential for making the dark roux.

Making the Roux

What is a roux? Roux is essential in making gumbo. It’s not difficult, but it does take some patience. Cooking flour and fat together makes a roux and is used for thickening. In gumbo, flour and vegetable oil is often used to achieve a dark brown color and nutty flavor. Because this color takes time to develop, oil is used as it has a higher cooking temperature than butter, which can burn easily.

The four stages photographed below show the development of color over 30 minutes. It is absolutely necessary to continue stirring the roux the entire time to avoid burning. If you burn the roux it cannot be used because the flavor will ruin the entire pot of gumbo. There is no hiding that taste.

Try these other Cajun inspired recipes like Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp that checks all the texture boxes or Cajun Shrimp Maque Choux a simple classic that is ready in about 20 minutes and showcases sweet corn.

Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp
Creamy corn topped with spicy shrimp, peppers and tomato
Cajun Shrimp Maque Choux
Seafood Gumbo is rich and flavorful from a dark roux with crab, shrimp and spicy andouille sausage.
Print

Seafood Gumbo

Seafood Gumbo is rich and flavorful from creating a dark roux and adding crab, shrimp and spicy andouille sausage.
Course Main Course
Cuisine Seafood, Soups, Stews, Chowders
Keyword cajun food, Fat Tuesday Food, Mardi Gras Food, Shrimp Gumbo
Prep Time 15 minutes
Cook Time 1 hour
Total Time 45 minutes
Servings 6

Ingredients

Seafood Broth

  • 1 crab shell
  • 8 shrimp shells
  • 1 onion peels
  • 1 celery ends
  • 4 1/2 cups water

Roux

  • 3/4 cup vegetable oil
  • 3/4 cup flour

Gumbo

  • 1 cup onion, chopped save outer peel
  • 1 cup celery, chopped save end pieces
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup andouille sausage dice half, slice half in rounds
  • 4 cups seafood broth see notes on making broth from shells
  • 2 cups chicken broth
  • 1 tsp chipotle powder
  • 5 large bay leaves
  • 1 tsp Cajun seasoning
  • 1 tsp salt
  • 1 tbsp. butter
  • 1 pound crab body shell reserved, if available
  • 8 large shrimp shells reserved
  • 1/2 cup okra

Instructions

Seafood Broth

  • Combine ingredients and simmer for 30 minutes while making roux. Strain liquid and reserve to use in gumbo.

Roux

  • Heat oil in a heavy bottom pot over medium heat.  Stir in flour using a wooden spoon.  Continue stirring until roux is a dark copper penny color.  This should take about 30 minutes. If it starts to brown too quickly, just turn the temperature down to medium low or remove from heat for a minute, then continue stirring. (Do not stop stirring because it will burn and taste horrible. If this happens, you will have to start over.)

Gumbo

  • After roux is a dark copper penny color, add onion, celery, peppers and diced portion of sausage.  Stir to combine 3-4 minutes until softened. 
  • Add both seafood and chicken broth, chipotle powder, bay leaves, Cajun seasoning and salt. Simmer on medium until reduced by half for about 20 to 30 minutes.
  • In a separate pan, sauté shrimp and sliced sausage in butter and a pinch of Cajun seasoning on high heat for about 2 minutes to add a nice color to the outside of the meat.
  • Add crab meat, cooked shrimp and sliced andouille mixture. Simmer for another 5-10 minutes. 
  • Serve with rice, chopped green onions and crusty french bread

Smoky Potato Leek Soup

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Smoky Potato Leek Soup combines a variety of farm style sliced creamy potatoes, garden leeks, smoked bacon and serrano pepper.

What makes this Smoky Potato Leek Soup different from the rest?  It’s the way we cut the potatoes in a rustic farm style fashion, the addition of earthy leeks in place of onions and the serrano pepper for that Out West flare. Using a variety of potatoes adds to the texture of this soup.  Russet potatoes are standard and give the starch needed for substance, red or yellow potatoes are a nice addition to add creaminess and together create the perfect texture.

What are leeks and where do you find them? Leeks look like a pumped up green onion with a white base and long green tops. They are part of the onion family and have a sweet mild taste perfect for adding to cream based dishes and soups like this Smoky Potato Leek Soup.

Whether you pluck them out of your garden, bring them home from the farmer’s market or grocery store, you will want to rinse them thoroughly. I like to cut the white root base off and run the entire leek under water, moving the green tops around to get in all the nooks and crannies.

What if I can’t find one of the recipe ingredients? The last step of this recipe is to stir in a container of Smoky Jalapeno Alouette Cheese. This may not be available in your neck of the woods and that is totally fine. You can make this soup without it or stir in about a 1/4 cup of cream cheese and a little more serrano pepper to keep the spice ratio correct.

Smoky Jalapeno Alouette Cheese

You may already know about Alouette Spreadable Cheese for creating snacks and appetizers, but use it in cream based soups for added flavor and creaminess. I came across the Smoky Jalapeno flavor at my local Target and was hooked. It combines charcoal smoked onions, spicy jalapenos and cilantro for a very Out West kind of flavor.

Ingredients in Smoky Potato Leek Soup

  • Bacon – Thick cut smoked bacon, cut into lardons (1/4 inch slices)
  • Leeks – Similar to an onion with the appearance of an oversized green onion / scallion.
  • Garlic – Minced garlic. I keep a jar in my refrigerator.
  • Serrano Pepper – Similar to a jalapeno, only long and slender with more flavor.
  • White Wine – Inexpensive white wine or cooking sherry.
  • Potatoes – I use a variety of red, yellow and russet potatoes for the perfect texture.
  • Chicken Broth – Better Than Bouillon is always on hand at my house.
  • Liquid Smoke – A little goes a long way, a drop or two adds a hint of smokiness.
  • Heavy Cream – Whipping cream, heavy whipping cream are other names.
  • Mustard Powder – Yellow mustard powder for a depth of flavor.
  • Smoky Jalapeno Alouette Cheese – Spreadable cheese, can sub cream cheese and jalapeno pepper.
  • Other – Butter, milk, salt and pepper

Related Recipes

Smoky Potato Leek Soup combines a variety of farm style sliced creamy potatoes, garden leeks, smoked bacon and serrano pepper.

Smoky Potato Leek Soup

Smoky Potato Leek Soup combines a variety of farm style sliced creamy potatoes, garden leeks, smoked bacon and serrano pepper.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Main Course
Cuisine Soups, Stews, Chowders
Servings 8

Ingredients
  

  • 4 slices thick cut bacon cut into lardons
  • 2 cups leeks halved, then thinly sliced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. serrano pepper minced
  • 1/4 cup sherry or white wine
  • 6 cups variety of red, yellow, russet potatoes 1/4 inch slices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6-8 cups chicken broth
  • 1/2 tsp liquid smoke
  • 1/2 cup heavy cream
  • 1 Tbsp. mustard powder
  • 1 3.25 oz container Smoky Jalapeno Alouette Cheese

Roux

  • 2 Tbsp. butter
  • 4 Tbsp. flour
  • 1 cup whole milk
  • 1/2 cup heavy cream

Instructions
 

  • Render bacon lardons in large soup pot over medium low heat until nearly crisp. Remove from pot and set aside.
  • Increase heat to medium and add leek, garlic and serrano pepper. Cook for about 3 minutes until softened.
  • Add sherry or white wine and salt and pepper. Let sherry do it's thing for about 2 minutes.
  • Add potatoes and enough chicken broth to cover potatoes. Increase heat to medium high and bring to a simmer, cooking until potatoes are just fork tender.
  • Make roux (recipes follows) and stir into soup making sure to keep stirring until combined well.
  • Remove about 2 cups of the soup and blend using either a blender or a hand held immersion blender. Return to soup pot.
  • Stir in mustard powder and container of Smoky Jalapeno Alouette Cheese.
  • Serve in bowls, top with reserved crumbled bacon and more chopped leeks, if desired.

Roux

  • Melt butter in a small sauce pan over medium heat. Add flour and cook for about 3-5 minutes, stirring continuously. Add milk and cream. Remove from heat and add immediately to soup.
Keyword Chowder, Creamy Soup