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Spice Rubbed Salmon with Arugula and Beet Salad

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Smoked paprika and cumin spice rubbed grilled salmon with spicy arugula and earthy spiraled beets in a honey shallot vinaigrette.

This earthy Spiced Rubbed Grilled Salmon with Arugula and Beet Salad comes together in less than 30 minutes for an easy weeknight dinner. A blend of smoked paprika, warm cumin, honey, garlic and a pinch of cayenne gets rubbed over a beautiful salmon fillet before grilling. While it’s doing it’s thing on the grill, toss together a very simple beet and arugula salad with feta and hazelnuts. It’s a simple dinner that is restaurant quality.

The recipe calls for spiraled beets..but don’t panic if you don’t have a spiralizer (I don’t either) Most grocery stores sell spiraled beets that are pre-packaged for convenience. And, if you are new to eating beets, this is a great way to try them. Beets have a very earthy taste and with my honey shallot vinaigrette, they taste amazing over this grilled salmon.

Serving Ideas:

  • I like to serve this dish with ancient grains, such as farro, which has a nutty taste that goes perfectly with this earthy dish.
  • After grilling the salmon, try flaking it and adding to the beet and arugula as a salad that works as a meal.

Similar Recipe:

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Spiced Salmon with Arugula and Beet Salad

Grilled salmon with a warm and sweet spiced rub garnished with a simple arugula and beets salad
Course Main Course
Cuisine Seafood
Keyword Easy Weeknight Dinner, Healthy Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 fillet salmon
  • 3 tbsp butter softened
  • 1 tsp garlic minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1 tbsp brown sugar
  • 1/4 tsp salt

Arugula & Beet Salad

  • 4 cups arugula
  • 2 cups spiraled beets
  • 1 tbsp feta cheese crumbled
  • 1 tbsp hazelnuts chopped

Dressing

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp honey
  • salt and pepper to taste

Instructions

  • Get your grill fired up.
  • Combine softened butter, minced garlic, smoked paprika, cumin, brown sugar and salt and rub over salmon fillet.
  • Place salmon skin side down on grill and cook until just opaque. You will know it is done when you press against the flesh and it just starts to flake.
  • While your salmon is grilling, prepare Arugula & Beet Salad. Serve over salmon.

Arugula & Beet Salad

  • Toss together arugula, spiraled beets, crumbled feta and chopped hazelnuts. Drizzle over 1-2 tbsp dressing.

Dressing

  • Combine all ingredients and mix well.

Frijoles Charros

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Creamy, comforting Frijoles Charros with chorizo and bacon, topped with crispy tortilla strips and crumbled cotija cheese.

Charro Frijoles 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.
Creamy pinto beans cooked with bacon and chorizo, topped with cripsy tortilla strips and cotija cheese

You know the bean dip that you get at the local Mexican restaurant? Well, if you are anything like my family you devour it within minutes..and ask for more! These Frijoles Charros a.k.a. cowboy beans are reminiscent of those beans only made into a flavorful, filling soup. Perfect for these cold winter nights. 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 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.
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Frijoles Charros

Creamy, pinto beans slow cooked with chorizo and bacon topped with crunchy tortilla strips and cotija cheese.
Course Appetizer, Soup
Cuisine Mexican
Keyword Appetizers, Bean Dip, Game Day Food, Pinto Beans
Servings 6

Ingredients

  • 8 oz. bacon cut into lardons
  • 8 oz. chorizo ground
  • 2 cups yellow onion diced
  • 1 cup celery ribs and leaves, diced
  • 1 cup carrot diced
  • 1 tsp. garlic minced
  • 8 cups or 4 – 16 oz. cans pinto beans
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. chili powder
  • ½ serrano pepper minced
  • 2 cups chicken broth
  • Garnish:
  • Cotija cheese
  • Cilantro
  • Tortilla chips

Instructions

  • Heat a large cast iron or heavy bottomed pot over medium heat.
  • Brown bacon and chorizo, stirring continuously about 10 minutes.
  • Add onion, celery, carrot and garlic. Cook for 2-3 minutes.
  • Add beans, cumin, oregano, chili powder and serrano pepper.
  • Add broth and simmer over medium low heat for 45 minutes.
  • If desired, using an immersion blender, blend ¼ to ½ of the soup. This will give a nice texture to the soup, but is not necessary.
  • Garnish with cotija cheese, cilantro and tortilla chips.

Multi-Use Recipe

  • Frijoles Charros doubles as a dip! Perfect for #cincodemayo or #gameday or any other gathering of friends. This is perfectly dippable! Set it out aside your favorite guacamole and pico de gallo for a Mexican themed spread.
  • Make it extra cheesy! Top with shredded Monterrey Jack cheese and let it get all melty. Maybe add a few diced green chilies to the top.

Port Wine Braised Beef

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Tender Port Wine Braised Beef with pearl onions and carrots turns budget friendly chuck roast into a luxurious meal served over mashed potatoes.

Turning an inexpensive beef chuck roast into a luxurious dinner is just a few pantry items away. I always have a bottle of port wine on hand.  It doesn’t have to be expensive.  I buy the low cost kind from the local grocery store. Port wine can really take your sauces and braises up a notch or two.

I also always have Clamato juice on hand because I’m a lover of Bloody Mary’s and red beer. And that’s why Clamato juice is the “secret ingredient” in this Port Wine Braised Beef.  If you don’t have any on hand, just use either tomato juice or a little pureed tomato.  I feel like the tomato adds depth and balances the flavors.

Serve over mashed potatoes and let the juices swirl around…it’s so good!  Other serving options could be creamy polenta or buttered egg noodles. Sometimes I even add whole or halved mushrooms.  They act like a sponge and soak up all the yummy flavors. It’s up to you – Make it your own.

Beef Braised in Port Wine
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Port Wine Braised Beef

Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
Course Main Course
Cuisine Beef
Keyword Beef Chuck, Beef Stew, Cooking with Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings 4

Ingredients

  • 3 lb beef chuck roast cut into 4 inch long pieces
  • 1 tbsp flour
  • 1/4 tsp salt
  • 1 tbsp bacon fat or use vegetable oil
  • 3 carrots cut in half
  • 10 pearl onions peeled
  • 2 stalks celery cut in half
  • 1 tbsp fresh garlic minced
  • 3 cups ruby port wine
  • 1 pinch dried thyme
  • 2 bay leaves
  • 1 cup Clamato juice
  • 2 cups beef broth

Instructions

  • Season beef that has been cut in large pieces with salt and dust with flour.
  • Heat bacon fat or vegetable oil in a large pot over medium high heat.
  • Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
  • Add carrots, celery, pearl onions and garlic to the pot and stir.
  • Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
  • Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
  • Serve in a bowl with mashed potatoes.

Related Recipes

The Best Cinnamon Rolls

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Buttery, flaky, over-sized cinnamon rolls oozing with plenty of brown sugar, cinnamon and raisins, topped with plenty of cream cheese frosting.

These ooey gooey cinnamon rolls have been making a regular appearance on my kitchen table..in fact, my 17 year old son made a special request that I make them every week. YES! They are THAT GOOD!

Think You Can’t Bake?

You can SO do this! I’ve always been a great cook, but a horrible baker. And if I can do this – I know that you can. PLUS I made it super easy and bought cream cheese frosting in the tub, so all you have to do is mix up the dough, let it rise, smear some cinnamon sugar on, roll ’em up and bake them.

Make Ahead and Refrigerate

What I love to do is make these the night before, store in the refrigerator and bake in the morning. It’s so easy! Just pop the pan of rolls in the fridge overnight, bring them out in the morning, let them come to room temperature for 15 minutes, then bake in a pre-heated 350 degree oven for 30 minutes. Follow with frosting and that’s it!

Storage (if there are any leftover)

Wrap the leftovers up on a plate covered in saran wrap for up to 5 days. Pop in the microwave for a few seconds to warm and they are magically ooey gooey once again. Serve with a warm cup of coffee or cocoa.

Tillamook butter makes these cinnamon rolls extra delicious
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The Best Cinnamon Rolls

Buttery, flaky over-sized cinnamon rolls with plenty of cinnamon, brown sugar and raisins topped with cream cheese frosting
Course Breakfast
Cuisine Breakfast
Keyword Cinnabon Rolls, Cinnamon Rolls, Make Ahead Breakfast
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 1 pkg quick rise yeast
  • 1 cup whole milk warmed
  • 1 tbsp granulated sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 6 tbsp salted butter softened
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 cups flour

Filling

  • 4 tbsp salted butter melted
  • 1 1/4 cup light brown sugar
  • 3 tbsp cinnamon
  • 1 cup raisins

Cream Cheese Frosting

  • 2 tubs cream cheese frosting such as Betty Crocker room temperature

Instructions

  • Combine package of yeast, warm milk and 1 tbsp sugar in mixing bowl and let sit until fully bloomed (puffy), about 5 minutes.
  • Add remaining sugar, eggs, butter, vanilla, cinnamon and salt and mix to combine.
  • Stir in flour, one cup at a time, until fully combined.
  • Remove to a lightly floured surface and knead for about 3 minutes, then form into a ball.
  • Place in a buttered bowl and cover with a damp towel. Set aside in a warm place and let rise for an hour until doubled in size.
  • Roll out dough and form a rectangle shape, approximately 11' x 18'
  • Prepare filling and follow filling instructions.
  • Starting at the longest size, furthest away from you, roll dough towards you. Make sure you keep the roll tight and even. Roll all the way until you reach the end closest to you.
  • Using a piece of string or a metal kitchen scraper, cut roll into 8 even sections. Should be about 2.25 inches for each section.
  • Place rolls in a rectangle baking dish (it's o.k. if they do not touch)
  • Place a damp towel over the top and let rise another 30 minutes.
  • Bake in a pre-heated oven at 350 degrees for 30 minutes.
  • I like to use 1 tub cream cheese frosting when the rolls first come out of the oven, then the second tub when they have cooled.

Filling

  • Brush melted butter evenly over rolled out dough
  • Combine light brown sugar and cinnamon in a small bowl. Sprinkle evenly over rolled out dough, then top with raisins.

Check Out My Other Recipes:

Farm Style Clam Chowder

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

With all the makings of a rustic chowder right at our fingertips, the Pacific Northwest delivers all the ingredients for this Farm Style Clam Chowder. This cream based chowder has a splash of sherry and fresh tarragon for a flavorful twist on the classic. The addition of creamy red and yellow baby potatoes cut in slices add to the rustic farm style. Topped with crumbled smokey bacon and freshly steamed manila clams, this bowl delivers the full flavor of the pacific northwest.

All About Tarragon

Tarragon is widely used in French cooking, but did you know it’s native to most of the Northern Hemisphere? It’s mild anise flavor pairs perfectly with creamy seafood dishes like this Farm Style Clam Chowder.

Historically, tarragon has been used for medicinal properties like easing tooth and gum pain, but this herb has many more benefits such as:

  • Antioxidant: Neutralize those free radicals with tarragon oil
  • Digestive Aid: Improve digestion, upset stomach or irritable bowel
  • Sedative: Relieves anxiety / stress and helps with a good nights sleep
  • Fights Bacteria: Keeps your body healthy and free from bacteria
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Farm Style Clam Chowder

Rustic Farm Style Clam Chowder with tarragon and bacon
Course Main Course, Soup
Cuisine PNW, Seafood
Keyword Cream Based Clam Chowder, Farm to Table, Manila Clams, PNW Clam Chowder, Steamer Clams
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 4 strips thick cut smokey bacon
  • 2 cloves garlic minced (about 1 tbsp)
  • 1 Walla Walla sweet onion 3/4 diced 1/4 halved then sliced
  • 4 sticks celery chopped
  • 10 baby potatoes (mix of red and yellow medium size) halved then sliced
  • 4 6.5 oz cans chopped clams reserve clam juice
  • 1 8 oz bottle clam juice
  • 1/4 cup cooking sherry or white wine
  • 4 cups water
  • 1 tsp chicken bouillon (better than bouillon brand)
  • 1/2 tsp fresh tarragon minced
  • 1/2 tsp salt
  • 1 pinch pepper
  • 1/4 cup heavy cream

Roux

  • 1/2 cup flour
  • 1/2 cup butter

Steamer Clams

  • 1 lb fresh manila "steamer" clams cleaned
  • 1 tbsp bacon grease or olive oil
  • 1 large clove garlic minced
  • 1 large shallot sliced
  • 1/4 cup chicken broth
  • 1/4 cup cooking sherry or white wine
  • 1/2 tsp fresh tarragon minced

Instructions

  • Cook bacon strips in your soup pot over medium high heat until browned and fat is rendered. Remove bacon and set aside, leaving fat in soup pot.
  • Saute garlic, onion and celery in bacon fat until softened.
  • Add cooking sherry or white wine and stir, scraping up any browned bits from bottom of pot.
  • Add potatoes, reserved clam juice, bottle of clam juice , water, chicken bouillon, 1/4 tsp tarragon, salt and pepper. Bring to a simmer over medium-high heat.
  • Make roux: In a small sauce pan, melt butter over medium heat, stir in flour and cook for 2-3 minutes, stirring continuously.
  • Slowly add roux to pot of chowder, stirring to combine.
  • Add heavy cream and remaining tarragon. Simmer until thickened.
  • Serve with freshly steamed clams and crumbled bacon.

Steamer Clams

  • Heat a medium pot over high heat. Wait until it is very hot, then add bacon grease or olive oil, garlic, shallot and clams all at once. Add sherry or white wine and chicken broth. Add tarragon. Cover and reduce heat to medium low while the clams steam open. When they have all opened, remove clams and divide among chowder bowls.

Related Recipes

  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • A Pacific Northwest favorite, steamer clams are simple and delicious with bacon and fennel.
  • Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

Pan Seared Cod in Tomatillo Broth

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Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes.

Easy Weeknight Pan Seared Cod in Tomatillo Broth

Starting the new year by packing BIG flavor into easy weeknight meals. Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it!

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed peas. The quick zuchinni radish relish is tossed in lime juice for a little bite of freshness.

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Pan Seared Cod in Tomatillo Broth

Pan seared cod is lightly dusted in cornmeal and served in a roasted tomatillo broth with black eyed peas and lime zested zucchini and radish.
Course Main Course
Cuisine Fusion, Mexican, Seafood
Keyword 30 Minute Dinner, Pan Seared Cod, Weeknight Meal
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4

Ingredients

Pan Seared Cod

  • 1 lb cod fillet cut in 4 pieces
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 tbsp garlic powder
  • 1-2 tbsp vegetable oil
  • 1 lime for serving

Tomatillo Broth

  • 5 tomatillos husks removed
  • 1/2 – 1 serrano pepper
  • 1/2 yellow onion
  • 1 tsp lard, bacon fat or vegetable oil
  • 1 tsp fresh garlic minced
  • 2 cups chicken broth
  • 1 tsp sugar 1
  • 1 tbsp heavy cream

Zucchini & Radish

  • 1 small zucchini diced
  • 5 radish diced
  • 1 tbsp fresh cilantro
  • 1 lime juiced
  • 1 tsp vegetable oil
  • salt and pepper to taste

Black Eyed Peas

  • 1 15 oz can of black eyed peas drained
  • 2 slices bacon
  • 1/2 cup yellow onion diced
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instructions

Zucchini & Radish

  • Combine zucchini, radish, lime juices, salt, pepper and vegetable oil in a bowl and set aside.

Tomatillo Broth

  • Place tomatillo, serrano pepper and onion n a sheet pan and broil until charred.
  • Remove from baking sheet to blender and blend until smooth.
  • Heat lard, bacon grease or vegetable in a small saute pan over medium high heat. Add garlic for 30 seconds, being careful not to burn. Add blended tomatillo mixture, chicken broth, sugar and heavy cream. Reduce to low and simmer until ready to serve.
  • Black Eyed Peas
  • Cook bacon in a small saute pan until fat is rendered. Remove bacon.
  • Add onion and saute until softened.
  • Add black eyed peas, broth and salt and pepper to taste. Return bacon to pan.
  • Reduce heat to low until ready to serve.

Pan Seared Cod

  • Combine cornmeal, flour and garlic powder in a large dish.
  • Press each side of cod fillet in cornmeal mixture.
  • Heat a couple tablespoons of vegetable oil in a cast iron skillet or medium saute pan over medium high heat.
  • Cook each side of cod fillet for about 2 minutes or until just firm to the touch and opaque. It will just start to flake when pressing finger into cod.
  • Remove and season with salt and pepper.
    Plate: Ladle of tomatillo broth, spoonful of black eyed peas, place seared cod on top of black eyed peas, garnish with zucchini and radish. Serve with lime.

Similar Recipes:

  • Lightly coated snapper in a spicy tomato broth
  • Buttery cod in a light broth with spinach and mushrooms

Black Eyed Pea Soup

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Traditional Black Eyed Pea Soup is a New Year’s Day favorite combining hearty black eyed peas, collard greens and smokey bacon.

Our New Year’s Day tradition continues for over 20 years now with Black Eyed Peas Soup. Smokey bacon, creamy black eyed peas and ribbons of collard greens are sure to bring you a prosperous New Year! Legend says black eyed peas represent coins, collard greens are dollar bills and bacon, well, you’ve heard of the saying “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.

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Black Eyed Pea Soup

Hearty black eyed peas and smokey bacon create a filling soup for the winter months.
Course Soup
Cuisine Soups, Stews, Chowders, Southern
Keyword Lucky Food, New Years Traditions, winter soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • 4 slices good smokey bacon cut in lardons
  • 1 cup yellow sweet onion diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 1 clove garlic minced
  • 1 splash white wine
  • 4 15 oz cans black eyed peas drained
  • 6 cups good chicken broth
  • 1 Pinch parsley and thyme
  • 2 bay leaves
  • 2 cups collard greens chiffonade
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Parmesan for garnish

Instructions

  • Cook bacon lardons in a large medium high heat until fat is rendered and bacon is browned.
  • Add onion, carrot, celery and garlic. Saute over medium heat for 3-4 minutes until softened.
  • Splash about 1/4 cup white wine in the pot and cook until absorbed.
  • Add black eyed peas, chicken broth, herbs, collard greens, salt and pepper.
  • Reduce heat to medium low and simmer for 45 minutes.
  • Add heavy cream.
  • Serve with Parmesan and garlic bread.

Notes

For creamier soup, remove about half of the soup and blend.  return to pot, then add cream.

Chocolate Espresso Dipped Hazelnut Lace Cookies

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Old fashioned lace cookies get stepped up Seattle style and dipped in dark chocolate espresso with hazelnut crumb.

Walks to the local bakery with my grandmother were one of my favorite adventures, possibly because it lead to a cookie of my choice! Peering through the glass display case, I would always pick the old fashioned lace cookies. Sometimes they were plain, and sometimes dipped in chocolate. I loved how the edges were slightly crisp from the caramelized sugar.

My version of the classic old fashioned lace cookie gets a Pacific NW twist by getting dipped in dark chocolate espresso and Oregon hazelnuts PLUS there’s hazelnuts in the oatmeal lace for added crunch . Seattle is famous for espresso and ever since I found these Nestle chocolate chips with espresso I’ve been finding all sorts of uses for them. The dark chocolate espresso gives a rich, almost sinful bite to the cookie and the hazelnuts add a bit of nutty crunch. Some may say they go perfectly with a glass of red wine (insert wink emoji).

Virtual Cookie Party

Want more cookies? @cosetteskitchen and fellow cookie lovers are sharing our favorite cookie recipes. Head over to Instagram: search #virtualcookieparty2019

Or scroll to the end of this post and get the links to all the cookies.

Tips for Making These Cookies:

  • Measure exactly 1 Tbsp. of dough when placing on baking sheet.
  • These cookies more then double in size when fully baked.
  • Use parchment paper (they stick to foil).
  • Keep a close eye on when baking – They are quick!
  • Completely cool before dipping in chocolate and hazelnuts.
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Chocolate Espresso Dipped Hazelnut Lace Cookies

Delicate old fashioned oatmeal and hazelnut lace cookies dipped in a dark chocolate espresso and finished with chopped hazelnuts.
Course Dessert
Cuisine Dessert
Keyword Chocolate Dipped Cookies, Christmas Cookies, Cookie Swap, Lace Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24

Ingredients

Lace Cookies

  • 2 cups quick cooking oats
  • 1/2 cup hazelnuts chopped
  • 2 cups light brown sugar
  • 3 tbsp flour
  • 2 sticks butter (1 cup) melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Espresso

  • 4 1/2 oz espresso chocolate chips (half a 9 oz bag Nestle Espresso Morsels)

Hazelnuts

  • 1/2 cup hazelnuts chopped

Instructions

  • Lace Cookies
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  • Combine oats, hazelnuts, flour, light brown sugar, melted butter, egg, vanilla and salt in a large bowl.
  • Place 1 tbsp cookie dough on parchment lined baking sheet. Give cookies extra space, as they more than double in size. I placed 4 on each baking sheet. (If you place too close together, they will spread out and all melt together)
  • Bake at 375 degrees for 7-10 minutes. Make sure to check frequently. You want the sugars to create a nice golden, caramelized edge that will be firm enough to remove from baking sheet, but not crisp.
  • When cool, dip first in melted chocolate espresso, then in hazelnuts. Place on parchment paper to set.

Chocolate Espresso

  • Place espresso chocolate chips in a microwave safe bowl. Microwave in increments of 50 seconds, stirring between each session until completely melted. (About 2 minutes)

Hazelnuts

  • Place chopped hazelnuts in a small bowl.

Related Recipes:

  • Sugary rum soaked mini yellow cakes

Citrus Chipotle Ham

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Citrus Chipotle Ham combines bright flavors of grapefruit and orange together with warm smokey chipotle for extra flavorful bite.

Throw out that little spice packet and jazz up your holiday ham with the flavors of citrus and spice. Bright tones of orange and grapefruit blend perfectly with smokey chipotle and give this ham the beautiful color everyone hopes for.

This Citrus Chipotle Ham will be the center of attention at your holiday table with the caramelized edges and tender juicy inside. Serve with Classic Potato Gratin which compliments this bold flavored ham with it’s tender creaminess. Complete the meal with Northern Winter Salad featuring shaved brussel spouts, hazelnuts, cranberries and Beecher’s Flagship cheese. That’s all you need, I mean, except dessert, of course!

Pairs Perfectly With:

Tender, creamy Classic Potato Gratin can be tailored to your taste by adding fresh herbs.
Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher’s Flagship cheese tossed together with pear, Brussels spouts and kale.
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Citrus Chipotle Ham

A little sweet, a little spicy for the perfect combination 
Course Main Course
Cuisine Pork
Keyword Easter dinner, ham
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12

Ingredients

  • 1 8-10 lb bone in spiral cut ham

Citrus Chipotle Glaze

  • 1/4 cup shallot minced
  • 1 tbsp chipotle in adobo sauce
  • 1/2 cup grapefruit juice fresh squeezed
  • 1/2 cup orange juice fresh squeezed
  • 1 tsp garlic minced
  • 1/2 tsp cumin
  • 1/2 cup brown sugar
  • 2 tbsp green onions chopped
  • 2 tbsp butter

Instructions

Ham

  • Preheat oven to 275 degrees.
  • Unwrap ham, discard glaze packet that comes with the ham, place ham in a large oven safe pan and cover with foil.
  • Bake 12 minutes per pound. (My roast was 9 lb. and I baked for 1 hour and 45 minutes) You want the internal temperature to be 140 degrees. The last 10 minutes remove foil and brush glaze over the ham and in all the nooks and crannies.  Crank the oven up to 425 degrees and bake for 10 minutes. 

Citrus Chipotle Glaze

  • In a small sauce pan over medium heat cook shallot and chipotle for about 3 minutes. Add grapefruit juice, orange juice, garlic, cumin and brown sugar.  Simmer until reduced by half, about 10-15 minutes.  Add green onions and butter until melted.  Set aside until ham is ready to glaze.

Northern Winter Salad

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Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher’s Flagship cheese tossed together with pear, brussel spouts and kale.

Let’s face it…THIS Northern Winter Salad is totally necessary right now. In between all the holiday eating, cakes and stacks of cookies, I’m in need of some greens and this salad has the perfect ratio of crunch to sweet to pungent. Shaved brussel sprouts, kale and my favorite local toppings are dressed in my go-to shallot vinaigrette it’s the perfect light meal or serve it along side of your next holiday gathering.

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Northern Winter Salad

Northern Winter Salad combines all the the Pacific NW favorites like crunchy Oregon hazelnuts, sweet Washington cranberries and Beecher's Flagship cheese tossed together with pear, Brussels spouts and kale.
Course Main Course, Salad, Side Dish
Cuisine PNW, Vegetarian
Keyword Kale Salad, Shaved Brussel Sprout Salad, winter salad
Prep Time 15 minutes

Ingredients

  • 5 oz kale, rough chopped
  • 8 lg brussel sprouts shredded
  • 1/4 cup hazelnuts chopped
  • 1/4 cup dried cranberries or craisins
  • 1/2 pear thinly sliced
  • A few Beecher's Flagship cheese rough shaved

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp honey can sub agave or sugar
  • sat and pepper to taste

Instructions

  • Toss together all salad ingredients in a large bowl. Whisk together vinaigrette ingredients and drizzle over salad, being careful not to over dress the salad. You may have dressing left over. Toss to combine.

TIP: Double the vinaigrette recipe and save in a sealed jar in the fridge for up to a week.

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