Recipes

Spicy Chorizo Baked Fish.

I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?






Ingredients

  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing

Instructions 

  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice. 
Recipes

Creamy Sun-Dried Tomato Skillet Chicken.

This weekend I was in major need of some comfort after a long string of holiday parties and maybe a few too many glasses of champagne (shh!).  My usual go-to comfort food is a bowl of pasta, but I decided to mix it up this time and try a savory chicken dish with a creamy sun-dried tomato sauce, lots of sautéed mushrooms and shallots, and a little crispy bacon and goat cheese just to amp up the richness. Full recipe below if you’re in need of comfort food too!
Cream Sun Dried Skillet Chicken Creamy Sun Dried Skillet Chicken 1 Creamy Sun Dried Skillet Chicken 2 Creamy Sun Dried Skillet Chicken 4 Creamy Sun Dried Skillet Chicken 3

Ingredients:

  • 3-4 large chicken breasts
  • 2 large Portobello mushroom caps
  • 2 small shallots
  • 2-3 slices of thick cut bacon
  • 6 sun-dried tomatoes in oil (reserve oil)
  • 3 garlic cloves
  • 3/4 cup of light cream
  • 1 tbsp of goat cheese
  • 1/4 cup of freshly grated parmesan, plus extra for garnishing
  • 2 sprigs of fresh tarragon
  • Olive oil
  • Salt and pepper

Instructions:

  • Heat a large cast iron skillet on high and drizzle with olive oil.
  • Season chicken breasts with salt and pepper and brown in the hot pan on both sides.
  • While the chicken is browning, roughly chop mushrooms, shallots, bacon and sun-dried tomatoes; mince garlic.
  • Remove chicken from pan when cooked through,  add 1/2 tbsp of the sun-dried tomato oils  and 1 tbsp of butter to the pan, then toss mushrooms, shallots, bacon, garlic and sun-dried tomatoes and sauté mixture. (Scrape the pan to loosen any browned bits from the pan).
  • Lower heat to medium and stir in 3/4 cup of light cream, 1 tbsp of goat cheese, and 1/4 cup of freshly grated parmesan cheese; stir continously to break down the cheese and incorporate the tomatoes flavors with the cream.
  • Add the chicken back to the pan while the sauce cooks and thickens.
  • Remove from heat, garnish with fresh parmesan cheese and torn tarragon leaves.
  • Try serving over pasta or a bed of spinach.
 
 
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