Maple Glazed Southwestern Dry Rubbed Salmon with Marinated Avocado Salsa

I am an avid salmon-hater. I'd literally rather eat my own foot than even buying the fishy stuff. But as of lately, my husband and I have been trying to eat a tad bit healthier. And unfortunately for me, my mountain man is an avid salmon-lover. So, when we were going over healthy dinner options, he asked me if I was willing to give it one more try and make salmon for a weekday meal. I knew that in order for me to eat it, I would have to try and mask the fishy flavor that gives me the goosies (shutter). I eventually decided upon dry rubbing the filets in a southwestern spice mix that you broil in the oven until it blackens just slightly. After that, you just brush on the smallest amount of maple syrup to give it a little bit of sweetness. Now you've got this smokey, spicy blackened salmon that is cooked just perfectly with a candied flavor, which perfectly complements the bold southwestern seasoning. But what really takes this dish over-the-top is the marinated avocado salsa! This salsa is essentially a more rustic guacamole because it has big chunks of avocado instead of being finely mashed. The addition of the extra virgin olive oil gives it such a luscious texture, it feels like absolute velvet. However, the biggest compliment I could give it would be that it completely hides all of the fishy flavor that I have hated my entire life! We have made this dish 4-5 times since and I gobble up the whole thing, which is newsworthy. I decided to finish up the meal with some sauteed bell peppers and onions, but I also think that rice, black beans, or a salad would go great with this meal! Enjoy y'all :) 

For the Maple Glazed Southwestern Salmon:

1t Smoked Paprika

1t Chili Powder

¼t Cumin + Coriander

1t Sugar

1t Salt + Fresh Cracked Pepper

4 Salmon Filets

2T Maple Syrup

Fresh Minced Cilantro, For Sprinkling

For the Marinated Avocado Salsa:

3 Ripe Avocados, Sliced

1 Lime, Zested + Juiced

2-3T EVOO

1 Large Shallot, Minced

1 Clove of garlic, Finely Minced into a Paste

1-2 Fresh Jalapenos, Minced (depends on your spice preference)

2T Fresh Cilantro, Roughly Chopped

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. Preheat your oven to broil, set an oven rack about 6 inches from the top of the oven, and line a baking shit with aluminum foil and spray with non-stick cooking spray.

2. For the Marinated Avocado Salsa: In a mixing bowl, add in the sliced avocado, followed by the lime zest, lime juice, EVOO, minced shallot and garlic, fresh jalapenos, roughly chopped cilantro, kosher salt, and fresh cracker pepper. Toss all of the ingredients together, so that the avocados are covered in the lime. The sliced avocado should have some still some large chunks, instead of being like guacamole. Set the marinated avocado in the refrigerator until you are ready to serve it with the salmon.

3. For the Maple Syrup Glazed Southwestern Salmon: Mix together all of the spices together into a bowl and place the salmon onto the prepared baking sheet. Sprinkle the spice mixture heavily and evenly all over the filets of fish. Broil for 5 minutes, remove the pan from the oven, and brush the salmon with the maple syrup. Place the pan back into the oven and broil for one more minute.

4. Assembling the Salmon: Remove the glazed and blackened salmon from the oven onto a serving plate and top it with a large serving of the marinated avocado salsa. I served our dinner with sautéed bell peppers and onions, but rice and black beans would be a great option as well!

Chicken Tinga + Grilled Corn Enchiladas with Candied Jalapeno-Sour Cream Sauce + Homemade Avocado Salsa Verde

I'll go ahead and admit it... I'm not a fan of classic Mexican food. Don't get me wrong, I could drink a bowl of queso and I quite fancy a gourmet taco. But, I am by no means a burrito, enchilada, or nacho kinda gal. However, I came across a recipe for an avocado salsa verde on Diners, Drive In's, + Dives, and I know I just had to recreate it and use it for a meal. I loved this verde salsa... it's refreshing, a little bit spicy, + has hunks of diced avocado in it. Although, this wasn't the best part of the meal; it was most certainly the chicken tinga! Most traditional recipes call for using this tinga sauce with chorizo, but I absolutely adored this sweet + spicy sauce on chicken. It is a quick and easy recipe that still packs a punch, without the hassle of finding a bunch of hard-to-find ingredients in order for it to taste delicious. Typically, chicken breasts are poached in the sauce, so it is infused with all the wonderful Mexican flavors. My solution to avoiding the poaching process... just buy a ro-to chick and pull the meat into bite-size shreds. Oh and P.S., a "ro-to chick" is just a store bought rotisserie chicken, and trust me, it cuts out a bunch of steps and it tastes just as good! This pureed sauce combines onions, garlic, oregano, cumin, fire roasted crushed tomatoes, chipotle peppers, adobo sauce, sorghum molasses (honey or maple syrup will be a perfectly fine substitute), chicken stock, and grated bittersweet chocolate. Most tinga recipes don't call for grated chocolate, but I loved the idea of making this a little bit sweet and a'whole'lotta heat. And by adding this element to the sauce, it gives you that Mexican mole feeling to it. Once that has been assembled and simmered, throw in your shredded ro-to chick and toss it until the chicken is extra juicy and coated in the unbelievable yumminess. As for the rest of the recipe, place a couple spoonfuls of the chicken tinga, a handful of grilled corn, and a sprinkling of Monterey Jack cheese into flour tortillas... making sure to roll them tightly and place them seam-side down in a baking dish. After the tortillas have been stuffed and place into the prepared baking dish, spread some of the avocado salsa verde and red tinga sauce over the top. The last component you have to complete is the creamy, velvety candied jalapeno sour cream sauce. This sour cream is tangy and quickly take away the burn from all of the spicy flavors. Though, I decided to add candied jalapenos for an extra kick and a wee bit of sweetness. Finish the dish by pouring the sour cream sauce over the enchilada, scattering a bunch of Monterey Jack cheese on top, and a heavy sprinkle of crumbled feta. Bake these chicken tinga + grilled corn enchiladas in the oven until the cheese has melted and the edges have begun to brown + bubble. Garnish with some leftover grilled corn and minced cilantro. Enjoy this dish while it is still hot!! Enjoy :)

For the Avocado Salsa Verde:

½lb Tomatillos

2 Bunches of Green Onion

1 Poblano 

1 Avocado

4 Cloves of Garlic

1 Jalapeno, Roughly Chopped

½C Fresh Cilantro

1 Lime, Zested

Juice from Half a Lime

1T Apple Cider Vinegar

¼C Water

2-3T Hot Sauce

½t Cumin + Dried Oregano  

Kosher Salt + Fresh Cracked Pepper, To Taste

Pinch of Sugar, To Taste

1 Avocado, Finely Diced

½C Sweet Vidalia Onion, Finely Diced

For the Candied Jalapeno-Sour Cream Sauce:

4T Unsalted Butter

¼C AP Flour

15oz Chicken Stock

1C Sour Cream

4oz Candied Jalapeno, Finely Minced

For the Chicken Tinga:

1 Rotisserie Chicken, Pulled into Pieces

2T EVOO

2C Sweet Vidalia Onion, Diced

4 Medium Cloves of Garlic, Minced

½t Oregano

½t Cumin

2 14.5oz Can of Fire Roasted Crushed Tomatoes

2 Chipotle Pepper + 4T Adobo Sauce

½C Sorghum Molasses

1C Chicken Stock

2 Bay Leaves

2T Finely Grated Baker’s Chocolate (bittersweet or unsweetened)

For the Chicken Tinga + Grilled Corn Enchiladas:

8 Flour Tortillas

Prepared Chicken Tinga (with some leftover sauce to top the enchiladas with)

Grilled Corn

2C Monterey Jack Cheese, Shredded

4oz Crumbled Feta

Prepared Avocado Salsa Verde

Prepared Candied Jalapeno-Sour Cream Sauce

Fresh Cilantro, Minced

Directions:

1. For the Avocado Salsa Verde: Char the tomatillos, green onion, and poblano on the grill until they are black and blistered. Cut off the ends of the green onion and place them into a food processor, along with the tomatillos. Put the blackened poblano into a plastic bag and let the pepper steam for 10 minutes. Peel the skin off of the poblano and toss it into the food processor as well. Add in the avocado, garlic, chopped jalapeno, cilantro, zest of a lime, juice from half of a lime, apple cider, water, hot sauce, cumin, and oregano. Pulse until blended and smooth. Pour the salsa into a medium mixing bowl and stir in salt, pepper, and sugar to taste. Finish the salsa verde by folding in the diced avocado and minced onion. Keep it cold in the refrigerator until you are ready to serve. 

2. For the Chicken Tinga: Add EVOO, onions, and garlic to a Dutch oven, over medium-high heat, and cook, stirring occasionally, until the onions have browned around the edges, about 5 minutes. Reduce the heat tow low and simmer for another 4 minutes. Add in the oregano and cumin and cook until fragrant, about 30 seconds. Toss in the tomatoes, chipotle, adobo sauce, sorghum molasses, and grated chocolate. Remove from heat. Transfer the sauce to the jar of a blended and puree until smooth. Pour the sauce back into the pan, stir in the chicken stock, and bay leaf, and bring to a boil over medium heat. Cook for 10-15 minutes. Remove from the heat and discard the bay leaf. Pull the rotisserie chicken into shreds, discarding the skin, fat, and bones. Stir the chicken into the sauce and cook over medium heat until warmed through, about 3 minutes. Season with salt and pepper to taste.

3. For the Candied Jalapeno-Sour Cream Sauce: Melt the butter in a medium saucepan; stir in the flour to make a roux. Cook until bubbly, and then gradually in the chicken stock. Bring to a boil, making sure to stir constantly. Remove from the heat and stir in sour cream and minced candied jalapenos.

4. For the Chicken Tinga + Grilled Corn Enchiladas: Preheat the oven to 400 degrees and spray a baking dish with Pam. Spread ¼C of the Avocado Salsa Verde in the bottom of the dish. Divide the warm chicken tinga evenly between 8 flour tortillas. Sprinkle some of the shredded cheese and grilled corn on top of the chicken. Roll the enchiladas and place seam-side down. Spoon on some of the Avocado Salsa Verde and leftover Tinga sauce on top of the enchiladas, followed by an even layer of the Candied Jalapeno-Sour Cream Sauce. Top with 1C of shredded Monterey Jack cheese and some crumbled feta. Place the assembled enchiladas in the oven and bake for 20-25 minutes until the cheese has melted and the edges of the sauce have begun to brown and bubble.

5. Garnish the hot enchiladas with some leftover grilled corn, and minced cilantro, and serve with a side of rice.

Mexican Bell Pepper Shakshuka with Habanero Cheddar Cheese, Cilantro Whipped Feta, + Garlic Rubbed Grilled Bread

I've been bad again, I promised I would do a better job blogging, but I have miserably failed. This portion on my life has been complete rock bottom, and I just can't seem to wrap my head around all of the issues. Bur what I do know, is that when I'm down in the dumps or sad, cooking and baking is my go-to stress reliever. And now that it is pretty much springtime, that means it's time to celebrate my favorite day (and meal) of the week... BRUNCH!! We were feeling extra adventurous and decided to make the new foodie-media darling, Shakshuka. Essentially, it is a dish with you stew tomatoes, spices, herbs, and peppers to create an extra potent sauce. I decided it would be cool to do it with a Mexican twist to it by using mainly bell peppers + onion with just a bit of my homemade brown butter tomato sauce. Besides the whole pure gold of runny yolk braised in a spicy bell pepper sauce, there are two different types of cheese... shredded habanero cheddar + cilantro whipped feta. The cheese serve as a vessel to hold the eggs in their "craters", so that the egg white doesn't run everywhere. But with my Shakshuka being influence by Mexican flavors, I kicked up the bell pepper sauce with some cumin, coriander, cayenne, paprika, bay leaves, thyme, oregano, and cilantro. Between the char on the veggies and the smokey spices, you really get that authentic Spanish style flavor. And y'know that lovable characteristic of sopping up the broth at the bottom of a bowl of mussels... well this has that too! You have to get some good, hearty, thick-cut bread, which you then fry or grill and rub-a-dub-dub a garlic clove all over the sides of the slices (just for that little bite on your tastebuds). I mean honestly, there is literally nothing more satisfying than a crunchy piece of bread dipped into a luscious, runny egg yolk, and then scooped up with some melty cheese and charred peppers. And can you believe it... THIS DISH IS VEGETARIAN, that never happens here on H+H. Trust me on this though, you won't miss the meat one bit because it is that satisfying and fulfilling. So, give this recipe a whirl, whether it's for breakfast, brunch, lunch, and/or dinner. You seriously won't regret it!! Enjoy :)

beautiful peppers + onions

bell pepper shakshuka with wells filled with habanero cheddar

next up... cilantro whipped feta

crack dem eggz in the cheesy craters

season with salt + peppa, y'all

bake it + enjoy the heck outta it

oh snap, bread sopping is my favorite pastime

it's like brunch bruschetta. 

drip. drip. drop.

that's one sunny yolk.

what dreams are made of.

For the Bell Pepper Shakshuka:

¼C Canola Oil

4 Bell Peppers (we used one red, orange, yellow, and green), Cut into Strips

2 Jalapenos, Seeded + Cut into Strips

2 Red Onions, Sliced

4T Dark Brown Sugar

4 Large Cloves of Garlic, Sliced

½C Homemade Brown Butter Heirloom Tomato Sauce

4T Unsalted Butter

1t Cumin, Coriander, Paprika, + Red Pepper Flakes

¼t Cayenne

1T Dried Oregano

3 Bay Leaves

3 Sprigs of Fresh Thyme

Sea Salt + Fresh Cracked Pepper, To Taste

For the Cilantro Whipped Feta:

8oz Feta Cheese, Crumbled + Room Temperature

4oz Whipped Cream Cheese

3-4T Fresh Cilantro, Minced

Sea Salt + Fresh Cracked Pepper, To Taste

For the Mexican Bell Pepper Shakshuka:

Hot Sautéed Bell Pepper Shakshuka Mixture

1C Habanero Cheddar Cheese, Shredded

Prepared Cilantro Whipped Feta

6 Medium Eggs

1T Fresh Cilantro + 1T Fresh Parsley, Minced

Verde Hot Sauce, For Topping

Grilled Sourdough Bread (that has been rubbed with a clove of garlic while it’s still hot)

Directions:

1. For the Cilantro Whipped Feta: Add crumbled feta to a food processor and pulse until small crumbs remain. Add in whipped cream cheese and puree for about 5 minutes, scraping down the sides occasionally, until the feta is super creamy. Remove from the food processor and place into a bowl and fold in the minced cilantro and a pinch of salt + pepper. Set aside until you are ready to use.

2. For the Mexican Bell Pepper Shakshuka: Heat a wok over high heat until it is just about to start smoking. Add in the canola oil and throw in the sliced bell peppers, jalapeno, red onions, and brown sugar. Cook the peppers until slightly soft while having a good char on them. This will take about 10 minutes or so. Toss in the garlic and sautéed for 2-3 minutes. Next, get out your cast iron skillet and bring it up to medium-low heat, adding in the butter until it is completely melted. Move the charred peppers and onions to the warmed cast iron. Stir in some of my homemade brown butter heirloom cherry tomato sauce, all of the spices, and herbs. Season with kosher salt and fresh cracked pepper to taste. Simmer this Shakshuka mixture for about 10 minutes, or until everything has started to thicken. Taste and adjust the seasoning as this dish is meant to be potent and flavorful. Remove the bay leaves after the cooking time has elapsed.

3. Preheat the oven to 375 degrees.

4. Assembling the Shakshuka: Using a spoon, create 6 wells in the Shakshuka bell pepper mixture. Next, sprinkle in a small handful of the shredded habanero cheddar, followed by a spoonful of the cilantro whipped feta on top of the shredded cheese. These two components will help “cradle” the eggs, so that they will not spread out and cover all of the Shakshuka sauce. Crack one egg into each of one of the holes, and finally sprinkle with kosher and fresh cracked pepper on top of each egg.

5. Baking the Shakshuka: Place the Shakshuka into your preheated oven. Bake the Shakshuka until the egg whites have solidified, but the yolk remains runny. This should take about 10-15 minutes, depending on the heat of your oven and how big the eggs are. But, just keep an eye on them if it has passed the 10 minutes because this is all about the runny yolks, folks.

6. Finishing the Bell Pepper Shakshuka: Remove the cast iron skillet from the oven and garnish with a sprinkle of fresh minced cilantro and parsley. Drizzle on some of the Verde hot sauce.

7. Serve the Bell Pepper Shakshuka with garlic rubbed, grilled bread for mopping!

Spiced Tahini Roasted Rainbow Carrot Salad with Whipped Roasted Garlic Goat Cheese, Baby Arugula, Shaved Shallots, Toasted Walnuts, Fresh Cilantro, + a Spicy Blood Orange Gastrique

Spring has sprung, y'all! Let's all join in for a collective rejoice because that officially mean Farmer's Market season is back in full swing, and with that, it means fresh produce is at its' peak! My Mountain Man and I recently went to one of our favorite restaurants and we ordered a roasted carrot salad with goat cheese, arugula, + a citrus vinaigrette. We loved the combination of flavors, so I took the idea and ran with it. It just so happens that I spotted some baby heirloom rainbow carrots (try and say that whole spiel five times fast) and I instantly connected them with the inspiration burning in my belly to recreate this salad. It happens to still be citrus season down south, so I knew that I wanted to make a blood orange gastrique to drizzle over the top. Not only does this add a beautiful, deep scarlet color, but a beautiful acidic note to the entire dish. Oh, and it's got a nice spicy kick that will leave your mouth with slight tingling. After looking through my go-to cookbook, The Flavor Bible, and it suggests to pair carrots with cumin, other earthy spices, nuts, and citrus. I first made a "marinade" of tahini, olive oil, maple syrup, cumin, cardamom, coriander, cinnamon, + turmeric. The baby carrots are tossed + coated in this marinade mixture before being roasted in the over until they are golden brown and just slightly charred. And make sure to allow them to cool to room temperature before you begin assembling the salad, so the whipped goat cheese doesn't melt + the baby arugula doesn't wilt due to the heat. Now I want to make sure that you guys use baby arugula because the peppery note from these greens is so perfect, it doesn't miss a beat. I also added in some shaved shallots for a bit of a bite and some toasted walnuts for some texture. Obviously, I am a complete lush when it comes to goat cheese, especially when it is whipped and flavored with roasted garlic + honey, but you could easily make whipped feta as the base of your salad if you prefer that instead. After the salad is tediously layered and beautified, I sprinkle some fresh minced cilantro to round out all of the flavors. They say a picture is worth a thousand words and in this case, it is completely and utterly true. I cannot think of another dish that would be more enjoyable on a gorgeous springtime afternoon than this salad. So that only means that... you just gotta make it!! Enjoy :)

For the Spicy Blood Orange Gastrique:

1C Freshly Squeezed Blood Orange Juice

1 Blood Orange, Zested

3T Sugar

3T Red Wine Vinegar

2 Sprigs of Fresh Thyme

1T Light Corn Syrup

1t Dried Red Pepper Flakes

Pinch of Salt

For the Whipped Roasted Garlic Goat Cheese:

A Head of Roasted Garlic Cloves, Cooled

4oz Softened Cream Cheese

½C Heavy Cream

10z Honey Goat Cheese

Salt & Pepper, To Taste

For the Spiced Tahini Roasted Rainbow Carrots:

1 ½-2lbs Baby Rainbow Carrots (keep the stems on, but trimmed short)

4T Roasted Tahini

2T Extra Virgin Olive Oil

3T Maple Syrup

2t Cumin

½t Cardamom, Coriander, Cinnamon, + Turmeric

Kosher Salt + Fresh Cracked Pepper (we used a good pinch of salt to balance the sweetness)

For the Roasted Rainbow Carrot Salad:

Prepared Whipped Roasted Garlic Goat Cheese, Chilled

Baby Arugula (do not substitute any other greens, you need the peppery notes)

Spiced Tahini Roasted Rainbow Carrots, Room Temperature

1 Small Shallot, Thinly Shaved

1 Big Handful of Walnuts, Toasted + Roughly Chopped

Prepared Spicy Blood Orange Gastrique, Chilled

Fresh Cilantro, Minced (for garnishing)

Fleur de Sel + Fresh Cracked Pepper, For Sprinkling

Directions:

1. For the Spicy Blood Orange Gastrique: In a small pot, pour in the blood orange juice and add in the blood orange zest, sugar, red wine vinegar, a generous pinch of salt, and sprigs of fresh thyme. Bring this liquid to a hard boil, and then reduce it to a simmer. Allow this mixture to reduce in half, about 5-10 minutes. Once it has reduced down, remove the sprigs of thyme and whisk in the light corn syrup. Bring to a boil once more and allow it to thicken to a nice, smooth syrup. We reduced ours to about a little more than ¼C. Whisk in the dried red pepper flakes and chill the gastrique in the refrigerator until it has completely cooled.

2. For the Whipped Roasted Garlic Goat Cheese: In the bowl of a standing mixer fitted with the whisk attachment, beat together the softened cream cheese, roasted garlic cloves, and salt until thoroughly mixed. Scrape down the sides and turn the mixer to medium-high speed and add in ¼C heavy cream. Continue whipping, while continuously adding a little bit of crumbled honey goat cheese at a time, until the goat cheese is combined throughout. Add in the remaining ¼C heavy cream and beat on high until it is light & fluffy. Season with salt & pepper to taste. Place in the refrigerator to chill slightly.

3. For the Spiced Tahini Roasted Rainbow Carrots: Preheat the oven to 400 degrees and line a baking sheet with parchment paper and spray it with some Pam. Set it aside. In a large bowl, whisk together the roasted tahini, olive oil, maple syrup, cumin, cinnamon, cardamom, Turmeric, kosher salt, and fresh cracked pepper. The mixture will be pretty thick, but that’s okay, it will help to thickly coat the baby carrots. Toss the carrots in the tahini using your hands until they are completely covered. Lay them out in a single layer on the prepared pan and roast for 25 minutes. Boost your oven up to broil and allow them to reach a gorgeous golden brown color with a slight char (just keep an eye on them, you don’t want them to burn). Remove the roasted carrots from the oven and allow them to cool to room temperature before assembling the salad.

4. For the Roasted Carrot Salad: On a pretty dinner plate, spoon a blanket of the whipped roasted garlic goat cheese on the bottom, and then mound a handful of baby arugula on top of the cheese. Now stack the spiced tahini roasted carrots on top of the greens (almost log cabin style), followed by some of the shaved shallots, and a scattering of the toasted walnuts. Drizzle the entire dish with some of the spicy blood orange gastrique, as well as a sprinkle of minced cilantro, fleur de sel and fresh cracked pepper. Serve immediately!