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. 

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!
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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.