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!

Revamped: Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon Lardons, Dried Cranberries, Candied Pecans, + Crispy Shallots

My recipe for Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon Lardons, Dried Cranberries, Candied Pecans, & Crispy Shallots is far and away my most requested + most loved recipe during the holiday season. So, when I started getting organized for our upcoming Thanksgiving meal, I noticed that this recipe is four years old and in need of a desperate "revamping". The recipe is only changed slightly, but I added more detailed instructions to help my follow readers! Like before, it requires the same maple-mustard vinaigrette because I think it pairs with the dish like no one's business... I guess if you're not a mustard fan, you could use a balsamic reduction because that would work quite easily. But really though, listen to me and all the fans of this dish and go with the homemade dressing! Mmk? Good... moving on. Concerning the candied pecans, I will leave that up to you and what you want to do. I personally make the candied pecans, but I have used store-bought candied pecans, and no one even noticed the difference. So, by all means, if you want to save time and cut a corner, then go for it! Now, in a small pan, over medium-low heat, you're going to caramelize + crisp up those thinly sliced yummy shallots; they really bring the dish to another level. Next up on the list is cooking a shit ton of bacon... because bacon makes everything better, duhhhh. Once your bacon lardons are crispy, strain them out of their fat onto a paper towel to dry, leaving the just-rendered bacon fat in the pan. That's when you get the trimmed + halved brussel sprouts and begin to pan fry ... in BACON FAT (dun dun dunnnnnn)! Like I've said, bacon makes everything better. Crisp up the sprout halves until they have begun to brown on their flat side, and then toss all of them around to cook the other side of the brussel sprout. I know some people like their brussel sprouts to have some al dente texture, while others prefer a softer finished product. Either way, just cook them until they have reached your desired doneness. If you don't have a large saute pan that can fit all of your brussel sprouts, you might have to do 2-3 batches of them. But, thats no biggie at all! Now it's time to assemble this yummy side dish. In a large mixing bowl, add in the bacon-fat fried brussel sprouts, bacon lardons, dried cranberries, crisped shallots, and chopped candied pecans... all that is left to do is to toss all of the components together while drizzling the maple-mustard vinaigrette evenly over the dish. I suggest that you start off with just a little, and add as you go until you have the perfect amount of dressing that coats everything beautifully. And wham, bam, thank ya ma'am... YOU'RE DONE!! If you want to get a head start on this dish you could easily do any of the following: trim and halve the brussel sprouts and place them into a ziploc bag, make the candied pecans, and whip up the maple-mustard vinaigrette in a mason jar and refrigerate it. That way, you'll have most of the components done + all ready to start cooking! I hope you enjoy this holiday side dish as much as everyone else does!! Enjoy :)

Mmm, bacon lardons

golden brown + crispy shallots 

My Famous Brussel Sprouts in 2015 

So yeah, you have to make these... You'll thank me later!

For the Maple-Mustard Vinaigrette:

2T EVOO

2T Apple Cider Vinegar

4T Maple Syrup

2t Dijon Mustard

2T Grainy Mustard

2t Garlic, Minced

Kosher Salt + Fresh Cracked Black Pepper

For Candied Pecans:

1 ½C Pecans, Toasted

½C Sugar

Pinch of Salt, Cinnamon, Cardamom, Cayenne, & Chili Powder (I did a large pinch)

For the Crispy Shallots:

4-6 Large Shallots, Thinly Sliced

3T Canola Oil

Kosher Salt

For the Pan Fried Brussel Sprouts:

1T EVOO

1.5lbs Thick Cut Applewood Smoked Bacon, Cut into Lardons

2T Canola Oil

5lbs Brussel Sprouts, Trimmed and Halved

Prepared Maple-Mustard Vinaigrette

1 ½C Dried Cranberries (save a handful for garnishing the dish)

Prepared Candied Pecans, Roughly Chopped (save a handful for garnishing the dish)

Prepared Crispy Shallots

Kosher Salt + Fresh Cracked Black Pepper

Directions:

1. For the Maple Mustard Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to add to the brussel sprouts.

2. For the Candied Pecans: Preheat the oven to 350 degrees and spread the pecans on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the pecans to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the dish (after they have hardened, you can chose whether or not you want to chop them up or leave them whole).

3. For the Crispy Shallots: Heat a large sauté pan over medium heat and add in the canola oil. Next, toss in the thinly sliced shallots, along with a heavy pinch of salt and sauté them, stirring occasionally, until the shallots caramelize to a golden brown color and start to get a little crispy.  It is very important to not rush this process, so keep a constant eye on the shallots because they can burn quite quickly.  Remove the perfectly crisped shallots from the pan and put them into a bowl, and set them aside until you are ready to assemble the dish.

4. Crisping up the Bacon Lardons: In a large, deep sauté pan, bring the olive oil to medium-high heat and in the bacon cubes. Cook the bacon until they are very crispy and the bacon has rendered all of its fat. Remove the crispy bacon with a slotted spoon and drain on a paper towel-lined plate (leaving the fat in the pan).

5. For the Pan Fried Brussel Sprouts: Add in the vegetable oil into the rendered bacon fat and bring it to high heat. Gently place the halved brussel sprouts face side down (or the flat side), and season with salt & pepper. Cook them until they have browned and caramelized, and they have become slightly crispy in texture, about 10-15 minutes (if you have a big enough sauté pan to fit all of your brussel sprouts, then extend the time of cooking to 20-25 minutes; however, if you do not, then you will have to do several batches in order for all of the brussel sprouts to reach your required crispiness and doneness). After they have browned, using tongs, toss the brussel spouts to continue sautéing to cook the brussel sprouts all the way through, about 3-5 minutes (I prefer my brussel sprouts on the crisper side, but some people like to cook them longer until they are soft).

6. Assembling the Dish: Once they have all been cooked and have reached your desired doneness, remove the cooked brussel sprouts to a large mixing bowl. Drizzle the prepared maple-mustard vinaigrette over the cooked brussel sprouts, tossing to cover all of them. Add in the bacon lardons, dried cranberries and chopped candied pecans, and toss once again. Season with salt & pepper if needed. Place the glazed brussel sprouts onto a serving platter and garnish with the remaining handfuls of dried cranberries, candied pecans and the crispy shallots. Serve immediately and enjoy while they are still warm!!

Maple Roasted Pear Pizza with Pistachio Olive Oil, Caramelized Shallots, Crispy Prosciutto, + Crumbled Goat Cheese

Sweet + Salty is mah jam. I'm the weirdo that likes dipping french fries in a chocolate milkshake... adding salt to my lattes, pouring maple syrup on my bacon, and so on + so on. Last year, we went to our favorite pizza place, Hearth, and my dreams were made. Their pizza special that night was a pear pizza. What? PEAR ON A PIZZA.... that's genius! I knew then and there that I would have to recreate this masterpiece. I ending up changing most of the toppings to include my favorite ingredients, and you know what, I thought ours was even better. First, I started off by making a chunky pistachio olive oil by using a molcajete + pestle to pulverize the nuts into the oil. This serves as the base for your pizza. Next up is one of my go-to recipes as of lately... crispy prosciutto. If you don't have prosciutto on you though, you can always sub in some bacon... because... um, bacon is good on everything. It's also a personal belief that every single pizza should have caramelized onions, so I added lots of those too. Then there is the usual of fresh mozzarella and grated parmesan cheese, and for good measure, some tangy crumbled goat cheese (yum). The single most important ingredient has to be the bosc pear, which I shaved using a mandolin. Gently arrange the shaved pear on top of the pizza and brush a light coating of maple syrup over the fruit. The maple syrup not only sweetens the whole pie just a little bit, but helps the pears to beautifully caramelize in the oven. Lastly, you have to season the pizza with fresh thyme (an absolute must), crushed red pepper flake (for a slight kick), and a small sprinkle of kosher salt + fresh cracked pepper. After you have baked the pizza, all that there is left to do is to cut it into slices and devour it while it's still warm. We also loved putting some peppery baby arugula on top for garnish, but that step is completely up to you! I hope you love this ultimate autumn pizza as much as we do!! Enjoy :)

pre-baked pizza

this is what heaven looks like.

For the Pistachio Olive Oil:

1C Shelled Pistachios (can be unsalted or salted)

EVOO (enough to cover the pistachios)

For the Crispy Prosciutto:

6oz Shaved Prosciutto

4 Sprigs of Rosemary or 8 Leaves of Sage

EVOO, For Drizzling

Fresh Cracked Pepper, For Sprinkling

For the Maple Roasted Pear Pizza:

1 Batch of Homemade Extra Crispy Pizza Dough (made into two dough balls)

4 Cloves of Garlic, Minced

Prepared Pistachio Olive Oil

Caramelized Shallots

8oz Fresh Mozzarella, Shredded by Hand

Freshly Grated Parmesan

Prepared Crispy Prosciutto

1 Bosc Pear, Thinly Shaved Using a Mandolin

High Quality Maple Syrup, For Brushing

Crushed Red Pepper Flakes, To Taste

Minced Fresh Thyme, To Taste

Kosher Salt + Fresh Cracked Pepper, For Sprinkling

2oz Crumbled Goat Cheese

Fresh Baby Arugula, For Garnishing (optional)

Directions:

1. For the Extra-Crusting Pizza Dough: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, preferably 18 hours (but anywhere between 12-18 hours would work as well). Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 2 equal portions (depending on thin or thick you want your pizza dough). Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let the dough balls rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.

2. Prepping the Dough: During the last hour of the dough’s resting, preheat the oven to its hottest setting, around 500-550 degrees, and arrange a rack in the middle of the oven. Working with the dough, dust it generously with flour and place onto a floured work surface. Gently shape the dough balls into a two 10-inch disks. Press or spread the dough dish on top of a baking sheet or pizza stone. Now it’s time to add on the toppings.

3. For the Pistachio Olive Oil: In the bowl of a Molcajete, add in all of the shelled pistachios, and the pour in enough olive oil to just cover the pistachios. Using the pestle, crush the pistachios until they are rough and chunky in texture, and not smashed into a powder. Stir the crushed pistachios with the olive oil to make a cohesive mixture. Set this aside.

4. For the Crispy Prosciutto: Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Divide the prosciutto evenly between both baking sheets, making sure to lay them flat. Brush the tops of the prosciutto with some EVOO and scatter the fresh sprigs of rosemary or sage on top. Bake the prosciutto until the fat turns golden and the meat is darker in color. This will take about 15 minutes (making sure to rotate baking sheets from top to bottom halfway through the baking time). Using tongs, carefully transfer the prosciutto to paper towels to drain (it will continue tot crisp as it cools). Set them aside until you are ready to assemble the pizza.

5. Assembling the Pizza: Get your two prepped pizza dough disks on baking sheets and press two cloves of minced garlic into each dough round. Place the pizzas into the preheated oven and bake for 7-9 minutes. Remove from the oven and begin assembling the toppings. Start by spooning and spreading the pistachio olive oil, followed by scattering the caramelized shallots evenly over the pizza dough. Next add on the shredded mozzarella, freshly great Parmesan, crispy prosciutto, and shaved pears. Brush the tops of sliced pears with some maple syrup, and then sprinkle the surface of the pizza with crushed red pepper flakes, fresh thyme, kosher salt, and fresh cracked pepper. Lastly, crumble the goat cheese on top to finish off the pizza. Boost the oven up to broil and place them back into the oven for about 3-5 minutes until the cheese has melted, the pears have begun to crisp around the edges, and the crust has a toasty golden brown color (make sure to rotate the pizza pans, so they evenly cook).

6. Remove the pizza from the oven and cut into slices. Garnish the pizza with fresh baby arugula on top, if you please! Enjoy!

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!