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Hot Chicken Sandwich with Jalapeno Buttermilk Sauce

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Crispy, Hot Chicken Sandwich with Jalapeno Buttermilk Sauce is a spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango.

Hello….. Summer Sandwiches

My hot chicken sandwich  just got an ooey gooey upgrade. You’re  going to need to break out the stack of napkins on this baby.

It starts with a spicy buttermilk soak, gets double dredged in spicy flour and fried to golden perfection. Then drizzled in the most amazing spicy Cajun honey and topped with creamy jalapeño buttermilk, fresh mango and cilantro. Its the perfect mouthful of heaven.

I found thin sliced chicken breasts at my local grocery. If you can’t find thin sliced, just grab regular chicken breasts and slice thin at home. Lay one chicken breast flat on the cutting board, place the palm of your hand over the top and press down firmly while slicing through lengthwise with a very sharp knife.

**The key to this is to continue pressing firmly with a very flat hand.

Jalapeno Buttermilk Dressing

This creamy dressing is so easy to make with rich buttermilk, mayonnaise, sour cream, cilantro and a whole jalapeño whirled in the blender.

Save the leftover dressing in a Mason jar in the refrigerator for up to 3 days. Jalapeno Buttermilk Dressing is a great addition to your classic taco salad, just drizzle over the top for an added creamy zest. And if you love it over your taco salad, you will definitely want to try it in your burrito.

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Hot Chicken Sandwich with Jalapeno Buttermilk & Fresh Mango

Crispy, spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango
Course Main Course
Cuisine Burgers, Sandwiches, Pizza, Chicken
Keyword Hot Chicken Sandwich
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4

Ingredients

Chicken

  • 4 chicken breasts, thin sliced
  • 3/4 cup buttermilk
  • 1 tbsp Cajun seasoning such as Zatarains
  • 2 large eggs whisked
  • 3 cups flour
  • 1/3 cup Cajun seasoning such as Zatarains

Spicy Honey Drizzle

  • 3/4 cup honey warmed
  • 3 tsp Tabasco hot sauce
  • 1 tsp Cajun seasoning such as Zatarains

Jalapeno Buttermilk Dressing

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jalapeno whole with seeds
  • 1/4 cup fresh cilantro

Fresh Mango

  • 1 mango peeled, sliced
  • 1/2 lime juiced
  • 1 tsp cilantro

Other Ingredients

  • 2-4 cups vegetable oil for frying
  • 1 tbsp Cajun seasoning
  • 4 Brioche hamburger buns
  • 1 handful cilantro for garnish

Instructions

Chicken

  • Combine 3/4 cup buttermilk, 1 tbsp Cajun seasoning and 2 blended eggs in a large dish. Soak chicken breasts in mixture while you prepare Spicy Honey Drizzle and Jalapeno Buttermilk Dressing.
  • In a large Ziplock bag, combine 3 cups flour and 1/3 cup Cajun seasoning.
  • Place chicken breast, one at a time, in Ziplock bag and shake it up. Remove from Ziplock bag and place back in buttermilk mixture. Then one more time in the Ziplock bag until all chicken breasts have been double coated.
  • Heat vegetable oil in a large , wide rimmed pan, to about 350 degrees. I set my stove top to medium – medium high. You want enough oil to nearly cover the chicken. This is not deep frying, but rather pan frying.
  • Fry chicken breast, turning as each side browns, until fully cooked through. Times will vary depending on thickness of chicken breasts. Internal temp should read 165 degrees.
  • Remove chicken to wire rack and season with more Cajun seasoning right away.
  • Assemble Hot Chicken Sandwiches: Place a spoonful of Jalapeno Buttermilk Dressing on bottom bun, then fried chicken breast, then Spicy Honey Drizzle, then Jalapeno Buttermilk Dressing and finish with sliced mango, cilantro and the top bun.

Spicy Honey Drizzle

  • Combine warmed honey, Tabasco and Cajun seasoning.

Jalapeno Buttermilk Dressing

  • Place buttermilk, mayonnaise, sour cream, jalapeno and cilantro in a blender and pulse until smooth and creamy.

Sliced Mango

  • Toss sliced mango with lime juice and cilantro.

Similar Recipes:

Mexican Corn Salmon

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Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and  Cotija cheese.

Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat!

You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious without even knowing it’s there. Not a cilantro fan? Try Confetti Cilantro.

Confetti Cilantro vs. Cilantro

I recently came across Confetti Cilantro and fell in love with the delicate feathery leaves and mild flavor. If you have a family member that won’t eat cilantro, try this variety and they may just love it.

Cilantro is a member of the parsley family and is also known as coriander or Chinese parsley. I tend to use cilantro in most of my dishes and love the fresh flavor it adds. Cilantro can be used in it’s entirety, both the leaves and stems are edible. Add it to salsas, salads, stir fry or as a garnish.

Grilled salmon with fresh corn, cilantro and cotija cheese
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Mexican Corn Salmon

Grilled salmon
Course Main Course
Cuisine Mexican, Seafood
Keyword Grilled salmon, Mexican street corn
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4

Ingredients

Grilled Salmon

  • 1 lb salmon fillet skin on, bones removed
  • 1 tbsp mayonnaise
  • 1/2 tbsp Tajin Mexican Seasoning with Lime

Mexican Corn Topping

  • 1 1/2 cups corn cut off cob about 2 ears of corn
  • 1 tbsp mayonnaise
  • 1 tbsp fresh cilantro
  • 1 tbsp Tajin Mexican Seasoning with Lime
  • 1 tsp lime juice
  • 1/4 cup Cotija cheese crumbled

Instructions

Grilled Salmon

  • Prepare grill. If using a charcoal grill, place charcoals towards one side of grill and make an indirect area on opposite side.
  • Coat flesh side of salmon fillet with mayonnaise, then season with Tajin Mexican Seasoning.
  • Place salmon fillet skin side down on grill over indirect heat. Close grill cover and cook between 5-10 minutes. Salmon fillets vary in thickness and will require different cooking times. Check your salmon after a few minutes. When salmon turns just barely opaque, it is done. Remove to a serving platter and top with Mexican Corn (see below).

Mexican Corn Topping

  • Heat corn kernels over medium heat for a few minutes until just warm.
  • Combine corn with mayonnaise, cilantro, Tajin Mexican Seasoning and lime juice.
  • Place corn mixture evenly over salmon fillet and crumble Cotija cheese over the top.

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  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce

Garlic Prawns & Blistered Tomatoes

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Quick and easy Garlic Prawns & Blistered Tomatoes with Swiss chard served over creamy Parmesan polenta.

Tender garlic prawns, juicy blistered tomatoes & creamy polenta

Always keep frozen shrimp on hand

Weeknight dinner doesn’t get any easier than this. Yep, 15 minutes to restaurant inspired Garlic Prawns & Blistered Tomatoes. Argentinian Pink Shrimp are a staple in my freezer. I love how quick they thaw, which makes pulling together weeknight dinner a cinch.

This dish starts with creamy polenta (another pantry staple). Then a quick saute of garlic, shrimp, Swiss chard and beautiful blistered tomatoes. The tomatoes add the perfect burst of flavor for a savvy weeknight dinner.

Sauteed prawns, vine tomatoes, garlic and Swiss chard
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Garlic Prawns & Blistered Tomatoes

Garlic prawns with blistered tomatoes and Swiss chard over creamy polenta
Course Main Course
Cuisine Seafood
Keyword 15 minute dinners, Easy Weeknight Meal
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 bunch cherry tomatoes on the vine or a large handful cherry tomatoes
  • 2 large garlic cloves minced
  • 16 large shrimp cleaned and deveined
  • 1 bunch Swiss chard rough chopped
  • salt and pepper to taste

Creamy Polenta

  • 1 cup dried polenta
  • 1 splash cream
  • 1 tbsp butter
  • 1/4 cup Parmesan cheese grated

Instructions

  • Heat a large saute pan over high heat.
  • Add 1/2 Tbsp olive oil and place tomatoes in pan. Sear quickly on each side until blistered, but not too long that they burst open. Remove from pan.
  • Add remaining olive oil, garlic and shrimp. Toss to coat. Add Swiss chard and saute until shrimp turn opaque about 2-3 minutes and Swiss chard is just wilted. Season with salt and pepper to taste.
  • Serve over creamy polenta with blistered tomatoes.

Creamy Polenta

  • Make polenta according to box directions. Add a splash of cream, 1 Tbsp butter and 1/2 cup grated Parmesan cheese to cooked polenta before serving.

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  • A Pacific Northwest favorite, steamer clams are simple and delicious with bacon and fennel.
  • Roasted Cod with spinach and mushrooms

Roasted Broccolini Strata

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Savory Roasted Broccolini Strata with bacon, caramelized onion and white cheddar is a make ahead dish perfect for brunch.

Roasted Broccolini Strata

Savory Strata – Packed with Veggies

Roasted broccolini adds a savory nutty flavor to this make ahead strata. Combined with sharp white cheddar, sweet caramelized onions and smoky bacon for super easy one dish recipe that looks fancy on your brunch table.

The best two things about this Roasted Broccolini Strata are the custard soaked pieces of bread that add SO MUCH TEXTURE because the corners get all crunchy from the oven…..AND the fact that this is not only a one dish recipe, but also make ahead. So, the next day all you do is pop it right in the oven and just like that – No MESS No WORK just simple Deliciousness.

Savory roasted broccolini
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Roasted Broccolini Strata

Savory Roasted Broccolini Strata with bacon, caramelized onion and white cheddar is a make ahead dish perfect for brunch.
Course Breakfast
Cuisine Breakfast
Keyword Baked Egg Dish, Brunch Ideas
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6

Ingredients

Roasted Broccolini

  • 1 bunch broccolini
  • 1 tbsp olive oil
  • 1 pinch salt

Strata

  • 4 strips bacon
  • 1 sweet onion halved then sliced
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 pinch salt and pepper
  • 3-4 cups stale french bread cubed
  • 1 cup sharp white cheddar grated
  • 1 cup Monterrey jack cheese grated

Instructions

Roasted Broccolini

  • Preheat oven to 375 degrees.
  • Cut off ends of broccolini stalks, then lengthwise in half.
  • Place broccolini on sheet pan, making sure to spread out evenly. If you crowd broccolini on pan, it will steam and you want roasted.
  • Drizzle broccolini with olive oil and sprinkle with salt.
  • Roast in oven for 10 to 15 minutes or until easily pierced with fork, but still firm.
  • Remove from oven and rough chop, leaving some large pieces for that rustic look.

Strata

  • Butter a casserole dish or cast iron pan.
  • Brown the bacon strips in a large pan over medium heat. Remove bacon and rough chop.
  • Saute onion in the same pan you cooked the bacon in, over medium high heat, using the bacon fat to caramelize the onions until just tender.
  • Beat eggs and heavy cream together in a bowl. Season with a pinch of salt and pepper.
  • Combine cubed bread, onion, bacon, roasted broccolini and cheeses together. Place in prepared casserole dish or cast iron pan (I like to arrange a few broccolini pieces artistically on top).
  • Pour egg mixture over bread mixture in prepared pan.
  • Cover with foil and place in the refrigerator overnight.
  • When ready to eat, preheat oven to 350 degrees and bake covered for 30 minutes. Remove cover and bake an additional 10-15 minutes until starting to brown. NOTE: If using a cast iron pan, you may need to reduce the cooking time by 5 minutes or so.

Options:

  • Make it vegetarian – Just omit the bacon
  • Can’t find broccolini? Use broccolli instead
  • Try a variety of cheeses, like provolone

If you like this, you’ll love:

  • Roasted poblano pepper, spicy chorizo and melty jack cheese plus bread and eggs for a winning combo that’s so easy to make.
  • Golden browned red potato gratin with warm and spicy Serrano peppers
    Golden browned red potato gratin with warm and spicy Serrano peppers
  • Rich, buttery Dungeness crab and poblano peppers baked into an all butter crust

Shrimp Adobo Tacos

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Warm, earthy adobo sauce tossed with shrimp and served in a blistered corn tortilla with cilantro, onion and cotija cheese

Warm, earthy adobo sauce tossed with shrimp served in blistered corn tortilla

Amazing things can become of those bags of dried peppers. You’ve passed by them in the Mexican section at the grocery, they may have seemed intimidating with so many different kinds. They are screaming out for you to make Shrimp Adobo Tacos.

While this recipe may seem to have a laundry list of ingredients, it really comes together quickly once you have the ingredients ready. The adobo sauce is the bulk of the time in this recipe, but the depth of flavors it adds to the shrimp is TOTALLY worth it.

Make a Double Batch

To get the most ‘bang for your buck’ make a double batch and refrigerate or freeze for later use. It is a great sauce for chicken!

Make it a Meal

I like to serve Shrimp Adobo Tacos with a very simple cumin spiced pinto beans side dish. Just take a can of pinto beans, add a dish of cumin and some sauteed onions. Maybe a little salt and pepper and DONE.

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Shrimp Adobo Tacos

Argentinian Pink Shrimp coated in an adobo sauce of Mexican peppers and spices
Course Main Course
Cuisine Mexican
Keyword 20 Minute Meal, Cinco de Mayo, Spicy Shrimp
Prep Time 15 minutes
Cook Time 4 minutes
Servings 2

Ingredients

Adobo Sauce

  • 4 Ancho chilies, dried
  • 4 Guajillo chilies, dried
  • 4 New Mexico chilies, dried
  • 1 yellow onion quartered
  • 6 cloves garlic
  • 1 tbsp ginger
  • 6 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tsp Mexican oregano
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp salt
  • 1 pinch pepper
  • 4 tsp sugar

Shrimp

  • 1 tbsp lard, bacon fat or vegetable oil
  • 1/2 yellow onion halved, then sliced
  • 24 Argentinian Pink Shrimp shell removed and cleaned
  • 1 cup Adobo sauce

Other

  • 1 tbsp vegetable oil
  • 8 corn tortillas, medium to small size
  • 1/4 bunch cilantro chopped
  • 1/2 cup Cotija cheese
  • 1/4 yellow onion finely minced
  • 1 lime sliced

Instructions

Adobo Sauce

  • Heat a cast iron pan over medium, add dried chilies and toast for about 5 minutes to release flavor.
  • Add first, onion then garlic, ginger and chicken broth.
  • Add remaining ingredients ad simmer for 10 minutes.
  • Remove from heat and blend. If hot, make sure to vent blender.
  • Take 2 cups of blended adobo sauce and add to hot cast iron pan. Cook for 5 minutes
  • Remove from heat.

Shrimp

  • Heat a large pan over medium high. Add lard, bacon grease or vegetable oil. Add onion and saute for 1 minute. Add shrimp and saute for 3 minutes. Add 1 cup adobo sauce, reduce heat to low and cook 1-2 minutes until shrimp are cooked through.

Assembly

  • Dip each tortilla in remaining adobo sauce then quickly heat in a small pan in vegetable oil over medium high heat.
  • Place shrimp in adobo sauce in tortilla, top with cilantro, cotija, finely diced onion and a squeeze of lime. Serve with cumin spiced pinto beans.

Try These Similar Recipes:

  • Ahhh, the sexy Poblano Burger. The perfect addition to your Memorial Day BBQ. Inspired by flavors of the Southwest, this burger is topped in a luscious green chile queso layered with thick cut smokey bacon, fire roasted poblano peppers and pickled red onions.
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    Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime

Mango Chili – Lime Margarita

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Sweet mango, spicy serrano pepper and a twist of lime shaken with tequila makes this Mango Chili – Lime Margarita a daring twist on the classic.

Mango, spicy serrano pepper and lime shaken together with tequila

Totally Sippable

I like things a little spicy and I love margaritas. That’s why this Mango Chili-Lime Margarita is the perfect addition to my favorite Mexican dishes.

My recipe for classic margaritas most definitely is not from a mix, no sugary sweet margaritas for this girl! I like to blend fresh lime juice with agave, triple sec and tequila as my classic base. Then swirl in some mango puree and spicy minced serrano peppers.

If you can’t find mango puree, use Naked Juice’s Mighty Mango. It works in a pinch. Sometimes the Asian aisle of the grocery has mango puree OR just make your own by blending fresh mangoes and a little water for consistency in a blender.

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Mango Chili – Lime Margarita

Sweet mango, spicy serrano pepper and a twist of lime shaken with tequila makes this Mango Chili – Lime Margarita a daring twist on the classic.
Course Drinks
Cuisine Mexican
Keyword Cinco de Mayo, Tequila Drinks
Prep Time 7 minutes
Total Time 8 minutes
Servings 4

Ingredients

  • 6 oz Tequila
  • 3 oz Triple Sec
  • 1 cup fresh lime juice
  • 3/4 cup water
  • 1/2 cup mango puree
  • 1 tbsp agave
  • 1/4 tsp serrano pepper minced fine
  • 1 tbsp Tajin Mexican seasoning with lime
  • 1 lime sliced in half

Instructions

  • Combine tequila, triple sec, lime juice, water, mango puree, agave and mix well.
  • Rub lime over rim of glasses, then roll rim in Tajin Mexican seasoning.
  • Fill glasses with ice and pour mixture over ice.

Pairs Perfectly With:

  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • Cheesy inside, crunchy outside soaking up all that roasted poblano sauce
  • Creamy, cheesy Enchiladas Suiza uses a tomatillo base and is topped with thinly sliced red onion and cilantro

More About That Serrano Pepper

Serrano peppers are slightly hotter than a jalapeno pepper, but have a more complex flavor. They are smaller than a jalapeno and have less membrane, which is one of the reasons why I like them. Smaller seeds too, which means easier to prep and clean.

My friend eats one with dinner nearly every night…raw! He’s been doing that since he was young growing up in the south. Funny thing is, he is never sick. Could be something to that. What do you think?

Sweet Tea & Sage Ham

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Sweet Tea & Sage Ham accentuates the natural flavor of a spiral bone in ham, making a tender and delicious meal for your family.

Sweet & Citrusy Spiral Ham

Oh Southern sweet tea, how you look so lovely glazing my spiral ham. Really, though, just look at that beautiful golden brown coloring on this ham. The sweetness of the tea balances the saltiness of the ham and the sage?

Let me tell you about the sage. I LOVE sage. I love it for drying and smudging; I love it for cooking with; and I love it for garnishing. Sage has a strong, clean scent, but also pulls bright citrus notes as well. This is why it works in this Sweet Tea & Sage Ham. Add a few oranges and lemons to tie it all together and keep everything juicy.

All that citrus will combine with the glaze in the bottom of the baking dish and when you pull it out of the oven, you’ll want to spoon all that liquid goodness right over the top just before serving. Scroll down to see what I pair this beauty with and make it a meal PLUS dessert!

Sweet tea balances the saltiness of the ham and sage adds a nice citrus note.
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Sweet Tea & Sage Ham

Sweet Tea & Sage Ham accentuates the natural flavor of a spiral bone in ham, making a tender and delicious meal for your family.
Course Main Course
Cuisine Easter
Keyword Easter dinner, Spiral Ham
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 16

Ingredients

  • 1 9 lb spiral cut ham (pre-cooked)
  • 3 cups sweet tea
  • 1/4 cup fresh sage chopped
  • 1/4 cup honey
  • 1/4 tsp smoked paprika
  • 2-3 oranges, lemon, limes halved

Instructions

  • Preheat oven to 325 degrees.
  • Make glaze by combining sweet tea, sage, honey and smoked paprika in a small pot. Simmer over medium high heat until reduced by half and starting to thicken.
  • Place ham, cut side down, in a baking dish. Set citrus around the ham in the baking dish. Brush 1/4 of the glaze over the ham, cover with foil and place in oven.
  • Bake for 10 minutes per pound, brushing with more glaze every 30 minutes. (A 10 pound ham cooks for 1 hour and 40 minutes) Remove from oven and brush with juices from baking dish. Slice and serve.

Pairs Perfectly With:

  • Golden browned red potato gratin with warm and spicy Serrano peppers
    Golden browned red potato gratin with warm and spicy Serrano peppers
  • Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
    Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk

Spring Greens with Citrus & Lemon Pepper Ricotta

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Spring Greens with Citrus & Lemon Pepper Ricotta combines delicate greens, blood oranges, creamy ricotta rolled in lemon zest and cracked pepper and crunchy sunflower seeds.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.

Bright, fresh and full of flavor

This salad is all about TEXTURE. Creamy ricotta pairs deliciously with bright citrus and that sunflower crunch…completes the salad. I like my salads to have bite and Spring Greens with Citrus & Lemon Pepper Ricotta definitely delivers. It’s light and fresh enough to serve along side your dinner (pairs perfectly with ham or my Sweet & Spicy Citrus Salmon for Easter) but it’s also hearty enough to make it a meal along with a nice crusty baguette.

In the Spring and Summer, I like to keep ricotta on hand to add to salads, pastas and even pizza. It’s mild, creaminess work well in so many recipes whether you are trying to tame a spicy dish or just want a creamy aspect to your recipe. It’s so easy to add different herbs, peppers or honey to ricotta and transform the mild flavor into something extraordinary.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
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Spring Greens with Citrus & Lemon Pepper Ricotta

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Course Salad
Cuisine Easter, Vegetarian
Keyword Citrus Salad, Easter, entree salad
Prep Time 20 minutes
Servings 6

Ingredients

  • 1 5 oz package mixed baby greens
  • 2 blood oranges peeled and sliced
  • 1 lemon zested
  • 1 tbsp cracked black pepper
  • 12 tbsp ricotta
  • 1/4 cup sunflower seeds

Vinaigrette

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

Instructions

  • Place mixed Spring greens and blood oranges in a serving bowl.
  • Place lemon zest and cracked pepper on a plate. Roll each tbsp ricotta into a bite size ball and roll in the lemon zest / cracked pepper mixture. Place each ball on salad.
  • Sprinkle salad with sunflower seeds and drizzle with vinaigrette. You may have vinaigrette left over as you don't want to over dress your greens.

Vinaigrette

  • Combine minced shallot, Dijon mustard, apple cider vinegar and honey. Whisk in olive oil. Season with salt and pepper.

Make it Your Own:

  • Use goat cheese in place of ricotta
  • Oranges can replace blood oranges
  • Try other greens, such as spinach, mixed herbs or arugula
  • No sunflower seeds? Use soy nuts or hemp seeds

Pairs Perfectly With:

  • 5 Ingredients – Ready in 20 minutes
  • Golden browned red potato gratin with warm and spicy Serrano peppers
    Golden browned red potato gratin with warm and spicy Serrano peppers
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk

Serrano & Potato Gratin

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Serrano & Potato Gratin combines the creaminess of traditional gratin with red potatoes and an added kick of spicy serrano peppers.

Golden browned red potato gratin with warm and spicy Serrano peppers
Golden browned red potato gratin with warm and spicy Serrano peppers
Golden browned red potato gratin with warm and spicy Serrano peppers
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Serrano & Potato Gratin

Golden browned red potato gratin with warm and spicy Serrano peppers
Course Side Dish
Cuisine Mexican, Vegetarian
Keyword Easter side dish, Spicy Potato Dish
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6

Ingredients

  • 1 tbsp butter
  • 1 small yellow onion thinly sliced
  • 1 tsp olive oil
  • 4 cups red potatoes thinly sliced
  • 2 cups cheese (such as Monterrey Jack, Swiss or Gruyere)
  • 2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4-5 Serrano peppers halved, remove seeds if desired for less spicy

Instructions

  • Preheat oven to 275 degrees. Butter a medium baking dish (10" x 6") NOTE: This is a little smaller than your standard casserole dish.
  • In a small pan over medium heat, saute onion in olive oil until just softened.
  • In a large mixing bowl, combine sauteed onion, potato slices, cheese, heavy cream, salt pepper and Serrano peppers together. Pour into prepared baking dish. Cover with foil. Bake for abut 45 minutes. Remove foil and bake another 10 minutes or until potatoes are fork tender and top is browned.

Serrano peppers are just a tad bit hotter than your jalapeno pepper and in this dish, they pair perfectly with the creamy, mild flavor of traditional gratin. Control the level of heat by removing the seeds.

If you are looking for a potato gratin that stands out from the rest, Serrano & Potato Gratin is the dish for you.

Customize your Dish

  • Use a variety of potatoes, such as Yukon Gold or Russet. Just remember to make uniform slices so they cook properly.
  • Try using different types of cheese, such as Pepper Jack.
  • Do’t have Serrano peppers? Use Jalapeno peppers.

This recipe requires very little prep. Just mix the sliced potatoes, cooked onions, cheese, cream, salt, pepper and Serrano peppers in a bowl. Pour everything in a greased baking dish – I like cast iron for this dish. Bake until browned and cooked through, about an hour. THAT’S IT – so easy!

Pair This Dish With:

  • 5 Ingredients – Ready in 20 minutes
  • Simple, fresh corn and peas lightly sauteed are the perfect summer side dish
    Simple, fresh corn and peas lightly sauteed are the perfect summer side dish
  • Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime
    Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime

Sweet & Spicy Citrus Salmon

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Sweet & Spicy Citrus Salmon uses just 5 ingredients to create a delicious, showstopper centerpiece for your dinner table in 20 minutes.

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon.

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
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Sweet & Spicy Citrus Salmon

A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon.
Course Main Course
Cuisine Seafood
Keyword Easter Salmon
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 lb salmon fillet
  • 3-4 variety of citrus orange, lime, lemon
  • 1/2 cup light brown sugar
  • 1/4 cup ground mustard
  • 1/2 tsp cayenne or chipotle powder

Instructions

  • Preheat oven to 450 degrees.
  • Combine brown sugar, mustard, cayenne and the juice of 1/2 of an orange in a small bowl and brush over salmon fillet (save a little to drizzle on when it comes out of the oven)
  • Slice citrus and lay over salmon. You may have some leftover. Save these for another use.
  • Bake for 10 minutes at 450 degrees, then turn to broil for remaining 5 minutes.

Citrus is a great fruit to always have on stock. It not only lasts a long time, but you can make an ordinary pantry recipe taste fresh and full of life. From sauces, salads, glazes and even smoothies, I always keep a bowl of citrus on hand.

This recipe is a simple glaze topped with blood oranges, lemons and limes. Blood oranges are my favorite, not only for presentation, but for flavor. Look for them the next time you’re at the grocery. They have a light reddish tinge to the skin.

Just 5 Ingredients

  • 1 lb salmon fillet
  • 3-4 blood oranges, limes and lemons
  • 1/2 cup light brown sugar
  • 1/4 cup ground mustard
  • 1/2 tsp cayenne

Serving Ideas:

  • Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk