OUT WEST: Food & Lifestyle

Pantry Meal

Grilled Shrimp & Nectarine Salad

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Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.

I love a big green salad packed with all the ingredients. I use my standard method of some type of greens, plus a cheese, add in something crunchy, seasonal veggie or two.  Make it a meal with a protein…the possibilities are endless. I make this salad at least once a week in the summer.  We love how the honey lime grilled shrimp taste with the juicy nectarines.

Most of the ingredients I keep on hand.  I always keep a bag of either pecans or walnuts in my freezer.  They thaw out super quick and add a healthy crunch to any salad. Same with Argentinian Pink Shrimp, they are my go-to protein, so I keep a bag in my freezer. With staple items on hand, it’s easy to throw together a quick dinner.

Oh, and this Honey Lime Dressing is my new favorite!  You’re going to want to keep this recipe to use on rotation. It’s really good on chicken or anything avocado.

Ingredients in Grilled Shrimp & Nectarine Salad

  • Shrimp – Argentina pink shrimp are used in this recipe. They have a sweet flavor that I love and they are sustainably caught.
  • Nectarines – Fresh sliced nectarines pair so nicely with the shrimp.
  • Mixed Greens – Field greens from the market or Organic Girl Supergreens are fabulous.
  • Pecans – Toasted, rough chopped pecans. I keep a bag in my freezer.
  • Red Onion – Thinly sliced red onion.
  • Pea Pods – I like to cut whole pea pods on the bias and open up a few for looks.
  • Basil – Fresh basil leaves are added for a very fresh and unique flavor.
  • Tajin Seasoning – A Mexican inspired seasoning with lots of flavor.
  • Honey – Try and get the best honey you can, it’s worth the extra cost.
  • Lime – Fresh squeezed lime juice.
  • Avocado Oil – I keep avocado oil on hand, but you can sub for other mild cooking oil.

Related Recipes

Looking for a salad that also works an an entrée? These are three of our most popular flavor packed salads. Roasted Beet Salad is so good for you with vitamin packed beets and creamy goat cheese. 15 Minute Salmon Salad showcases sustainably wild caught Bristol Bay salmon. Avocado & Pineapple Salad with Halibut is like being in Mexico on the beach. It’s one of my ultimate favorites!

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado & Pineapple Salad with Halibut

Grilled Shrimp & Nectarine Salad

Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.
OUT WEST Food & Lifestyle
http://www.outwestlifestyle.com
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Prep Time 20 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Farmer’s Market, Healthy Recipes
Servings 4

Ingredients
  

  • 8 Argentinian pink shrimp 21/25 count
  • 1 tbsp. Tajin seasoning
  • 1 tbsp. honey
  • 5 oz. mixed greens
  • 1/4 cup fresh basil leaves torn
  • 1 large nectarine pitted and sliced
  • 1 cup sugar peas cut on bias
  • 1/2 cup red onion thin sliced
  • 1/2 cup pecans toasted and rough chopped
  • 1/4 cup queso fresco

Honey Lime Dressing

  • 1/2 cup fresh squeezed lime juice
  • 2 tbsp. honey
  • 1/4 cup avocado oil
  • salt and pepper

Instructions
 

  • Preheat grill. Combine Tajin seasoning and honey. Toss with shrimp and let sit while you prepare salad ingredients. I grill my shrimp with the shell on for more flavor, then remove the shell when eating, but you can grill without shell if desired.
  • In a large salad bowl, combine mixed greens, basil, nectarine slices, sugar peas and red onion. Toast pecans in either your air fryer or oven. Lay in a single layer at and toast for about 5 minutes at 375 degrees. Remove from over and rough chop.
  • Skewer shrimp and grill for about 2.5 minutes on each side. Remove from grill and place in prepared salad. Drizzle with Honey Lime Dressing (see below) and garnish salad with toasted pecans and queso fresco.
Keyword entree salad, Grilled Shrimp Salad, Honey Lime Shrimp, Salad for Dinner, Shrimp Salad

Black Eyed Pea Soup

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Black Eyed Pea Soup is a lucky New Year’s tradition with smoked ham and collard greens in a flavorful broth.

Legend says if you eat 365 black eyed peas you will be lucky in the New Year. Each ingredient represents good fortune with the black eyed peas as coins, the collard greens as dollars and the ham as ‘cutting a fat hog‘.

There are so many New Year’s traditions around the world. From eating 12 grapes at the stroke of midnight in Spain to hanging an onion on your door in Greece. Our Polish relatives may be following in their New year’s traditions by taking an ice bath before dinner and keeping fish scales in their wallet for the year.

Whatever your family tradition is, we leave the old behind and move forward into the New Year with a fresh start. I often sit in my teepee and let the bad release up through the top and into the sky, leaving room for all the new adventures of the coming year. Thank you for all of your support.

Ingredients in Black Eyed Pea Soup

  • Black Eyed Peas – Dried black eyed peas, soaked over night or quick boiled for 2-3 minutes.
  • Collard Greens – A hand full or two of fresh collard greens, ribs removed.
  • Smoked Ham Bone – A meaty, smoked ham bone leftover from holiday dinner.
  • Carrots – Chopped carrots, I like to chop mine a little on the large side.
  • Celery – Diced celery adds a fresh flavor.
  • Garlic – Minced garlic or use the pre-minced stored in the fridge garlic.
  • Bay Leaves – A couple bay leaves, just make sure to remove before eating.
  • Thyme – A spring of thyme, remove stem after cooking.
  • Serrano Pepper – Serrano pepper has a nice flavor with heat to liven up this hearty soup.
  • Chicken Broth – Better Than Bouillon is the next best thing aside from homemade.
  • White Wine – Not necessary, but adds a little extra flavor.

Related Recipes

From hearty Out West Cowboy Steak Chili with pinto beans, steak and poblano peppers, to creamy Smoky Potato Leek Soup topped with crispy bacon and soul soothing Portuguese Caldo Verde with kale, sausage and potatoes, these soups will get you through the cold winter.

Black Eyed Pea Soup with smoked ham and collard greens in a flavorful broth.
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Black Eyed Pea Soup

Black Eyed Pea Soup with smoked ham and collard greens in a flavorful broth.
Course Soup
Cuisine Soups, Stews, Chowders, Southern
Keyword Lucky Food, New Years Traditions, winter soup
Prep Time 10 minutes
Cook Time 2 hours
Servings 8

Ingredients

  • 1 tbsp. bacon grease
  • 1 cup yellow sweet onion diced
  • 1 cup carrot chopped
  • 1 cup celery diced
  • 1 tbsp. garlic minced
  • 1 splash white wine
  • 1 meaty ham bone
  • 1 lb bag of dried black eyed peas soaked
  • 8 cups good chicken broth
  • 1/2 serrano pepper minced
  • 1 sprig fresh thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 1-2 cups collard greens chiffonade

Instructions

  • Sauté onion, carrot, celery and garlic in bacon grease over medium heat for 3-4 minutes until softened.
  • Splash about 1/4 cup white wine in the pot and cook until absorbed.
  • Add meaty ham bone, black eyed peas, chicken broth, serrano pepper, thyme, bay leaves, salt and pepper.
  • Reduce heat to medium low and simmer for 1 1/2 hours.
  • Add collard greens and continue cooking for 30 minutes. Remove ham bone and soup is ready to serve.

Out West Cowboy Steak Chili

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Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.

Make it Your Own

  • Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
  • Use Mexican Cotija cheese for a rustic, authentic flavor.
  • Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
  • Add chopped cilantro – For color and freshness.
  • Grab the Fritos chips – Pile high on top or use as a scoop.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Ingredients in Out West Cowboy Steak Chili

  • Chuck Roast – Chuck roast cut in cubes, pre-cut stew meat or steak works great in this chili.
  • Poblano Peppers – Poblano peppers may be called Pasilla peppers.
  • Serrano Pepper – Serrano peppers have a deeper depth of flavor than Jalapeno.
  • Onion – Sweet yellow onion.
  • Garlic – Minced garlic. I keep a jar in my refrigerator to save on time.
  • Lard – Lard or leftover bacon grease.
  • Pinto Beans – One can of pinto beans or about 1 1/2 cups pre-soaked dried pinto beans.
  • Beer – Modelo is perfect or any mild beer.
  • Liquid Smoke – Adds that campfire smokiness to this chili, making it cowboy chili.
  • Spices – Tajin Mexican seasoning, smoked paprika, chili powder, cumin, salt and sugar.
  • Salsa Verde – Use my recipe or can sub green enchilada sauce.
  • Corn Tortilla – Small corn tortilla, torn in very small pieces, adds texture and thickness.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
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Out West Cowboy Steak Chili

Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
Course Main Course, Soup
Cuisine Beef, Soups, Stews, Chowders
Keyword Football Food, One Pot Meal, Steak Chili
Prep Time 20 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 3 tbsp lard or bacon grease (divided) can use vegetable oil
  • 1 yellow onion cut in half then thin sliced
  • 2 poblano peppers cut in half then thin sliced
  • 1 serrano pepper diced
  • 1 tbsp garlic minced
  • 1 tbsp Tajin Mexican Seasoning
  • 2 lb chuck roast cut in cubes
  • 1 can pinto beans or your favorite beans
  • 2 tsp liquid smoke
  • 1 can beer I used Modelo
  • 1 cup salsa verde aka green enchilada sauce
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp cumin
  • 1 small corn tortilla torn in very small pieces

Instructions

  • In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
  • Remove vegetables to a small bowl and set aside.
  • Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
  • Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
  • Simmer for about 2 hours or until beef is tender.

Related Recipes

Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca
Poblano Corn Tortilla Soup
tender, slow cooked beef in Guajillo sauce
Mexican Guajillo Beef Bowls
Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
Frijoles Charros

Out West Smoked Salmon Corn Chowder

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Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Out West Smoked Salmon Corn Chowder a Pacific Northwest favorite.

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

The Pacific Northwest is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Smoked Salmon Corn Chowder.

A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.

Ingredients

  • Smoked Salmon – You want the hot smoked salmon as opposed to the cold smoked salmon. It is cured, then cooked with heated wood smoke.
  • Corn – Fresh off the cob is best, frozen would be the next best choice.
  • Potato – Red and white baby new potatoes are best for this dish.
  • White Cooking Wine – Just a simple white wine.
  • Tarragon – My favorite herb to add to seafood dishes giving a light licorice flavor like fennel or anise.
  • Paprika – For color and a little spice.
  • Cream – Heavy cream, sometimes called whipping cream.
  • Chicken Broth – If you have seafood broth, use that, but chicken broth works just as well. I like Better Than Bouillon brand.
  • Red Bell Pepper, Shallot & Celery – Add to the overall flavor.
  • Flour & Butter – Combine to make a roux to thicken the chowder.

If you LOVE seafood, try this OUT WEST favorite FARM STYLE CLAM CHOWDER using fresh clams

This rustic, Farm Style Clam Chowder combines fresh manila clams, sliced baby potatoes, a splash of sherry, cream, tarragon and smokey bacon.

Preparation

  1. Sauté celery, shallot and red bell pepper in one tablespoon butter over medium high heat until just softened.
  2. Add white cooking wine and sauté an additional 1-2 minutes.
  3. Add potatoes and chicken broth, simmer about 10 minutes until tender.
  4. In a separate sauce pan, melt two tablespoons butter over medium heat and stir in flour to create a roux. Turn heat to low and add two ladles of chicken broth from the potato mixture into the roux. Stir quickly and combine with potato mixture.
  5. Stir in smoked salmon, corn, cream, tarragon, paprika, salt and pepper.
  6. Simmer for at least 20 minutes. Serve with crusty French bread.
Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
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Out West Smoked Salmon Corn Chowder

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Corn Chowder a Pacific Northwest favorite.
Course Appetizer, Main Course
Cuisine PNW, Seafood, Soups, Stews, Chowders
Keyword Chowder
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • ⅓ cup flour
  • ½ cup celery diced
  • ½ cup shallot diced
  • ½ cup red bell pepper diced
  • ½ cup white cooking wine
  • 1 ½ cups red and white baby potatoes sliced in rounds
  • 6 cups chicken broth
  • ½ lb smoked salmon roughly broken into pieces
  • 1 cup corn
  • 1 cup cream
  • 2 tsp tarragon dried
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
  • Add white cooking wine and cook another 1-2 minutes.
  • Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
  • Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
  • Immediately stir roux into chowder mixture, stirring until combined.
  • Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
  • Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.

More Soups, Stews & Chowders

Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too.
Out West Cowboy Chili is packed with tender steak, pinto beans and poblano peppers with a touch of liquid smoke for that campfire flavor.

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White Chicken Poblano Chili

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Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Everyone makes the classic beef chili, but how about trying this White Chicken Poblano Chili? Inspired from our most recent visit to Costco where we wove our way through the samples. My daughter had one bite and loved it, wanting to take some home. But, of course, I had to tell her that I’ll make it a home. The phrase she is all too familiar with. I knew I had to create a recipe for this cold weather comfort food right away.

This comforting chili starts off with big flavor from browning the chicken thighs in bacon fat then transferring to the oven and roasted for even more depth of flavor. I like to use chicken thighs because they retain moisture, but if you prefer, you can substitute for white meat.

Tips:

Whenever you can – buy dried beans. You not only save money, but I have to believe that they are better for you having not been sitting in the can for months on the shelf. If you’re in a hurry, use rotisserie chicken. Just stir in some of the juices at the bottom of the container.

Serving Suggestions:

  • Dollop of sour cream
  • Diced avocado
  • Crunchy tortilla chips
  • Chopped cilantro

Related Recipes:

Print Pin

White Chicken Poblano Chili

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn.
Course Main Course, Soup
Cuisine Chicken
Keyword Chicken Recipes, Hearty Soup
Prep Time 15 minutes
Cook Time 45 minutes
Soaking beans 1 day
Servings 8

Ingredients

  • 2 lb skin on chicken thighs
  • 1 tbsp bacon fat or vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 serrano pepper minced
  • 1/2 cup corn
  • 4 poblano peppers roasted, skin/seeds removed and sliced (can sub canned green chilies)
  • 1 lb dried navy beans, soaked overnight or about 4 cans navy beans, drained
  • 6 cups good chicken broth I use Better than Bouillon
  • 1 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 can Muir Glen diced tomatoes
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro chopped

Instructions

  • Brown chicken thighs in bacon fat or vegetable oil over medium high heat in your large soup pot. Transfer chicken to sheet pan and finish cooking in the oven at 350 degrees for about 40 minutes or until cooked through.
  • Saute onion, serrano pepper and red bell pepper in the same pot with the chicken drippings for 2 minutes.
  • Add remaining ingredients and simmer until chicken is cooked, about 45 minutes.
  • Removed chicken thighs from oven, remove skin and shred. Add shredded chicken to soup pot OR serve as a topping along with sour cream, avocado, tortilla chips and more fresh cilantro.