Braising short ribs consists of slow-cooking beef short ribs in red wine, beef stock, veggies, and herbs for 2-3 hours in a Dutch oven until very tender. The recipe and process are not dissimilar to classic bolognese, substituting red wine in place of tomatoes. Braising is a fantastic way to cook short ribs because it breaks down the meat and makes it juicy and tender.

Looking for more comfort in a bowl? Shepherd’s Pie also makes great use of mashed potatoes, and Chicken Pot Pie comes together in just one skillet.

Ingredient Notes and Substitutions

• Bone-in beef short ribs: short ribs will probably be labeled as beef chuck short ribs. Look for the meatiest ones you can find with some marbling throughout. Too much fat and you’ll be picking around it on your plate. Short ribs typically have a bone in the middle. Do not buy boneless short ribs or any alternatives.
• Red wine: use a dry red wine, nothing sweet and nothing expensive. A cheap pinot noir or cab works great. Old leftover wine that’s past its drinking prime is perfect to use.
• Low-sodium beef broth: can also use chicken broth in a pinch.
• Russet potatos: Russet potatoes are a very popular option, however you can also use Yukon gold potatoes
• 00 Flour: 00 flour is finely milled and lower in protein than all-purpose flour, meaning it develops less gluten. Less gluten prevents the gnocchi from becoming tough or chewy. All purpous flour is fine to use in a pinch and still makes good gnocchi.

See the recipe card for full information on ingredients and quantities below.

Freezing Gnocchi

Like most homemade pasta, gnocchi freezes really well. You can make the pasta a few days in advance and boil it with no other adjustments. Frozen gnocchi should not be thawed prior to cooking. To freeze gnocchi, freeze on a baking sheet until frozen through. Once it’s cold, you can transfer it to a plastic bag for longer storage. This prevents pieces from sticking together.

More Beef Recipes You’ll Love

Coffee Rubbed Steak Recipe

Porterhouse Steak Recipe

Filet Mignon with Red Wine Sauce

Red Wine-Braised Short Ribs with Mashed Potatoes

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Braised Short Ribs and Gnocchi

Slow-cooked red wine braised short ribs served with homemade potato gnocchi,

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4

Calories 773kcal

Author Shawn Williams

Ingredients

• 8 bone-in beef short ribs
• 1 medium yellow onion diced
• 2 cups red wine
• 2 cups low sodium beef broth
• 1/4 cup all-purpose flour
• 3 carrots diced
• 2 tablespoons olive oil
• 1/3 cup tomato paste
• 2 whole sprigs thyme
• 2 whole sprigs rosemary
• 3 whole garlic cloves grated
• salt and pepper to taste
• minced parsley for garnish

Gnocchi

• 2 pounds Russet potatoes
• 2 large egg yolks
• 1 1/2 cups 00 flour or all-purpose flour
• pinch salt

Panko Topping

• 1 cup panko crumbs
• 2 tbsp butter
• 1 tbsp olive oil

Instructions

Short Ribs

• Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
• Reduce heat to medium and add onions, carrots, and garlic. Cook for 2 minutes. Add tomato paste and flour, stirring to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
• Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the Dutch oven and submerge. Season all over with salt and pepper.
• Cover and place in the oven for 2 1/2 hours. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon. Shred ribs and remove bones and any chunks of fat.
• For the panko topping, heat butter and oil in a pan over medium heat. Add panko and toss until golden.
• To serve, add a splash of reserved pasta water to shortribs/sauce to thin. Stir in gnocchi and serve topped with toasted panko and parsley.

Gnocchi

• Pierce and bake potatoes at 400°F for 1 hour or until fork tender. Cut in half, let cool, and push through a potato ricer (with the skin still on). You can also manually remove the skin and crush with a fork. A potato ricer makes the process much easier.
• Add riced potatoes to a bowl and ensure the potatoes are no longer hot to the touch (should be warm to room temp). Add egg yolks and a big pinch of salt. Stir with a fork until mixed and fully incorporated.
• Add the flour on top and mix with a fork until a crumbly dough forms. Use your hands to gently bring the mixture into a smooth dough ball. Don’t overmix or over flour. Transfer to a floured surface and knead a few times until incorporated. Cover and let rest for 20 minutes.
• Cut dough into 4 equal pieces. Roll each piece into a rope that is roughly 3/4 inches thick in diameter. Cut into small peices of desired size. Work in batches and keep other pieces covered until ready to roll. Lightly dust the finished gnocchi with flour and Transfer to a floured baking sheet while you prepare the remaining.
• Bring a large pot of generously salted water to a boil. Add gnocchi and cook for 3-4 minutes or until gnocchi float to the surface. Stir if they get stuck to the bottom. Be sure to save a cup of starchy pasta water.

Notes

Short ribs will probably be labeled as beef chuck short ribs. Look for the meatiest ones you can find with some marbling throughout. Too much fat and you’ll be picking around it on your plate.

Make gnocchi ahead: You can also freeze uncooked gnocchi and cook at a later date. (flash freeze on the baking sheet and transfer to a freezer bag once frozen to avoid clumping).

A potato ricer renders the perfect texture for gnocchi. I also use it for my mashed potatoes. You don’t even have to remove the skin.

Gnocchi is typically served with ridges, which hold sauce better and adds texture. This is an additional step that you can skip to save some time.

Nutrition

Serving: 1serving | Calories: 773kcal | Carbohydrates: 109g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 603mg | Potassium: 1862mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8286IU | Vitamin C: 23mg | Calcium: 122mg | Iron: 7mg

The post Braised Short Ribs and Gnocchi appeared first on Kitchen Swagger.

I absolutely love this recipe because it’s rich, smooth, and very creamy. Unlike your typical canned alternative, it has a hearty thickness that lets you know it’s made with real ingredients.

If you’re looking for an even faster tomato basil soup, skip the extra veggies and make this recipe with canned tomatoes, butter, cream, garlic, fresh basil, and broth to thin to your desired texture. You’ll be amazed at how simple and good it really is.

Ingredient Notes and Substitutions

• Canned tomatoes: my secret ingredient is canned San Marzano tomatoes. They’re rich and flavorful and make for an easy recipe. Look for San Marzano style or certified San Marzano tomatoes. I’ve also used a jar of tomato sauce such as Rao’s. You can also use fresh Roma or plum tomatoes and roast them in the oven as well, instead of using canned tomatoes (about 4 lbs, cut in half).
• Butter and heavy cream: butter and cream make this recipe rich and delicious. You can simply omit for a more basic tomato soup or use cashew cream for a dairy-free alternative.
• Veggies and aromatics: I like to use a blend of garlic, pepper, shallot, and onion for added flavor. I recommend adding all for depth of flavor. You can pick and choose, or also add a carrot.

See the recipe card for full information on ingredients and quantities below.

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Creamy Tomato Basil Soup

This creamy tomato basil soup is made with San Marzano tomatoes, onions, shallot, pepper, fresh basil, and heavy cream.

Course Side Dish, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 6

Calories 217kcal

Author Shawn Williams

Ingredients

• 2 28 ounce cans San Marzano tomatoes (with juices)
• 1 cup chicken broth
• 2/3 cup heavy cream plus more for serving
• 1 yellow onion thinly sliced
• 1 shallot thinly sliced
• 1 bell pepper chopped
• 4 garlic cloves crushed
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil plus more for serving
• 3 fresh thyme stems removed
• Small bunch fresh basil
• Pinch of crushed red pepper flakes

Instructions

• In a large Dutch oven, heat butter and olive oil over medium heat. Add onion, shallot, bell pepper, garlic, thyme, and red pepper flakes. Season with salt and cook until very tender and lightly golden, about 10 minutes.
• In a small bowl, stir the Better Than Bouillon Roasted Chicken Base into hot water until dissolved. Add the bouillon mixture and canned tomatoes to the pot. Cover and simmer for 45 minutes.
• Stir in fresh basil and heavy cream. Use an immersion blender to blend until smooth and creamy.
• While the soup simmers, heat a large skillet over medium heat. Butter the sourdough bread and assemble with cheddar cheese. Cook until the bread is golden and crisp and the cheese has melted, about 3–4 minutes per side.
• Ladle soup into bowls and drizzle with olive oil and a splash of cream. Garnish with fresh basil. Serve with sliced grilled cheese on the side.

Notes

Be sure to tenderize the veggies for easy blending and smooth texture. An immersion blender works great; however, a standard blender can be used in batches.

You can alternatively roast your veggies (garlic, onion, shallot, pepper), quartered, in the oven for 45 minutes at 400°F with salt and olive oil, as opposed to pre-cooking them in a pan. This is a great option if roasting fresh tomatoes as well. Use the same temp and timing, and place them all on a single baking sheet.

Canned San Marzano tomatoes are rich and flavorful and make for an easy recipe. Look for San Marzano style or certified San Marzano tomatoes. I’ve also used a jar of tomato sauce such as Rao’s. You can also use fresh Roma or plum tomatoes and roast them in the oven as well, instead of using canned tomatoes (about 4 lbs, cut in half).

Nutrition

Serving: 1bowl | Calories: 217kcal | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 11mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1267IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 0.3mg

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While true carnitas are typically fried and then slow-cooked in lard, a crockpot simplifies the process and does all the heavy lifting, rendering fall-apart tender and full of savory, citrusy flavor. A quick broil at the end gives you those irresistibly crispy edges that take carnitas over the top.

If you have any leftover meat, you can make my carnitas tacos, or even tranform into pulled pork sliders or pulled pork quesadillas

Ingredient Notes and Substitutions

• Pork shoulder or pork butt: Look for a 4–5 lb boneless pork shoulder (also called a pork butt). Trim off the thick fat cap if you prefer less fat, or leave some for extra flavor.
• Coke: a splash of Coke helps tenderize the meat and adds a subtle sweetness that balances the spices. You can also use a similar cola or a mix of water and brown sugar in a pinch.
• Orange Juice: fresh orange juice gives the carnitas a bright, authentic flavor. Toss the spent orange halves right into the slow cooker for extra depth. You can also use limes! I’ve also used pineapple juice.
• Spices: a simple blend of cumin, paprika, oregano, chili powder, cinnamon, and black pepper infuses the pork with tons of savory, earthy flavor.
• Rice: I like serving these bowls over basmati rice, but jasmine or cilantro-lime rice are solid options.
• Pickled onions and jalapeños: these add acidity and crunch that brighten up the richness of the pork. They’re SO quick and easy to make while the carnitas cook and they taste phenomenal.
• Black bean and corn salsa: you don’t have to heat these if you’re fine with additional cold toppings. You can also use canned pinto beans.

See the recipe card below for full details on ingredients and quantities.

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Blackened Cod over Coconut Rice

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Slow Cooker Carnitas Taco Bowls

These crispy slow cooker carnitas bowls are served over basmati rice and loaded up with black bean and corn salsa, quick-pickled onions and jalapeños, fresh guacamole, cheese, and cilantro.

Course Dinner

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Servings 6

Calories 824kcal

Author Shawn Williams

Ingredients

• 4-5 lb pork shoulder or pork butt
• 1 white onion cubed
• 1 orange juiced
• 3/4 cup Coke
• 4 garlic cloves crushed
• 3 teaspoon salt
• 3 teaspoon cumin
• 2 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• Limes for serving
• Mexican blend cheese
• 2 cups Basmati rice Adjust for desired servings

Quick pickled onions/jalapeno

• 3/4 cup white vinegar
• 2 tsp salt
• 2 tsp sugar
• 1 red onion thin sliced
• 1 jalapeno thin sliced

Black bean/corn salsa

• 1 can black beans
• 1 can corn
• 1/2 cup cilantro chopped
• 2 tbsp olive oil

Guacamole (makes 6-8 servings)

• 4 avocados mashed
• 1/2 white onion diced
• 1-2 roma tomatos diced
• 2 limes juice squeezed
• 1/2 cup cilantro diced
• salt to taste

Instructions

• Prep the pork: Pat the pork dry and remove the fat cap (optional). You can also leave it on or remove some. Cut into 4-inch cubes. If using a bone-in cut, cut around the bone.
• Add pork to a slow cooker/crock pot. Season all over with dry spices. Top with orange juice (toss orange in), coke, onions, and garlic. Stir, cover, and cook for 4-5 hours on high heat or 7-8 hours on low heat.
• For the pickled onions: half the onion and slice into thin half rings. Bring vinegar, sugar, and salt to a simmer in a saucepan. Immediately pour over the onion and sliced jalapeno in a heat-safe mason jar. Cover and keep on the counter for 30 minutes. Once cool, transfer to the fridge.
• For the guac: mash avocados with salt and lime juice, stir in onion and cilantro. Stir in the tomatoes last.
• For the corn/beans. Rinse/drain beans and corn. Heat oil over medium heat. Add beans, corn, and cilantro. Season with salt and saute until heated through.
• Transfer pork to a baking sheet with a slotted spoon. Using your hands or two forks, pull into bite-sized chunks (it should easily fall apart). Drizzle with some extra juice from the slow cooker and broil on high for 2-3 minutes to crisp.
• Cook rice according to the instructions on the package. Serve carnitas over rice with corn/beans, cheese, guacamole, pickled onions, cilantro, and lime wedges.

Notes

Cut the pork into chunks: this helps it cook faster and more evenly. Four-inch pieces are perfect.

Broil before serving: Don’t skip this step—broiling the shredded pork makes the edges caramelized and crispy, just like traditional carnitas. You can also heat/crisp in a hot skillet.

Make ahead: carnitas keep well in the fridge for up to 4 days. Reheat under the broiler or in a hot skillet to crisp them back up.

A splash of Coke helps tenderize the meat and adds a subtle sweetness that balances the spices. You can also use a similar cola or a mix of water and brown sugar in a pinch.

Nutrition

Serving: 1bowl | Calories: 824kcal | Carbohydrates: 77g | Protein: 45g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 124mg | Sodium: 2106mg | Potassium: 1551mg | Fiber: 12g | Sugar: 10g | Vitamin A: 915IU | Vitamin C: 41mg | Calcium: 110mg | Iron: 5mg

The post Slow Cooker Carnitas Taco Bowls appeared first on Kitchen Swagger.

Octopus is really easy to cook and very mild in flavor. It essentially takes on the flavors of whatever it’s paired with and is especially good slightly charred via pan-searing or grilling. I got my octopus shipped frozen from a local company (Browne Trading Co) in Maine.

How to Cook Octopus

The key to tender octopus all comes down to prep. Octopus needs to be simmered (not boiled) in water with aromatics for 45-60 minutes to cook and help tenderize the muscle fibers. After simmering, it can be grilled or pan-seared for flavor and texture.

Octopus should be simmered until fork-tender. A 2-4 pound octopus should take around 45-60 minutes. depending on size. Larger octopuses can take up to 90 minutes to tenderize. Monitor for tenderness, as overcooking can lead to tougher octopus.

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Baja-Style Fish Tacos

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Seared Octopus with Potatoes and Herb Dressing

Pan-seared octopus served over crispy roasted baby potatoes, served topped with tangy cilantro-infused chimichurri.

Course Appetizer, Dinner

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 627kcal

Author Shawn Williams

Ingredients

• 2-4 lb Spanish octopus Cleaned, beak and eyes optionally removed
• 1 lb baby Dutch potatoes halved
• 1 lemon halved
• 1/2 yellow onion
• 4-5 sprigs thyme
• 3-4 garlic cloves
• salt
• Olive oil

Herb dressing (Mexican chimichurri)

• 1/3 cup flat leaf parsley very finely chopped
• 1/3 cup cilantro very finely chopped
• 1/2 cup olive oil
• 1/2 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• 1-2 garlic cloves grated
• pinch crushed red pepper flakes
• pinch of salt

Instructions

• Preheat the oven to 400°F.
• Bring a large pot of water to a boil. Add halved lemon, onion, thyme, garlic, and a big pinch of salt. Dip the octopus tentacles in the water a few times to curl them. Submerge, reduce heat, and simmer for 45-60 minutes or until fork tender.
• Add baby potatoes to the same pot and simmer for about 10 minutes to tenderize (you can also parboil in a separate pot if easier). Remove potatoes and add to a large bowl. Toss with a liberal amount of olive oil and season with salt.
• Place potatoes on an oiled baking sheet, cut side down. Roast for 18-20 minutes, flip, and roast for another 8-10 minutes or until nicely golden and crispy.
• Meanwhile, add herb dressing ingredients to a small bowl and mix. Set aside.
• Remove octopus and let cool slightly before cutting. Remove the mantle "head-like body" and separate the tentacles with a sharp knife.
• Heat oil over medium heat in a large pan. Sear octopus for 2-3 minutes per side or until nicely browned and starting to crisp. Serve over potatoes topped with plenty of herb dressing.

Nutrition

Serving: 1g | Calories: 627kcal | Carbohydrates: 33g | Protein: 54g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 163mg | Sodium: 795mg | Potassium: 1781mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1078IU | Vitamin C: 64mg | Calcium: 222mg | Iron: 20mg

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Ceviche is a citrusy seafood dish typically made with shrimp “cooked” in lime or lemon juice, then tossed with red onion, cilantro, and chili. It’s light, refreshing, and all about letting fresh ingredients shine—perfect as an appetizer or a summer dish with a Margarita or Paloma.

Ingredient Notes and Substitutions

• Tuna: look for fresh yellowfin or bigeye tuna. You can alternatively stick with the classic recipe and use shrimp.
• Lime juice: used to marinate the tuna. You can also use lemons.
• Fresno or jalapeño pepper: Fresno peppers are red and much hotter than your typical jalapeno. Use the seeds for extra heat or remove them for milder heat. One pepper in the entire dish wasn’t overpowering.
• Cilantro: if you don’t like cilantro, use parsley for added color or simply omit.
• Corn tortillas: for best flavor, toast your tortillas directly on a gas burner, the grill, or pan fry in a little oil to help crisp them so they aren’t brittle.
• Mayonnaise: mayo is used in the creamy soy sauce. You can also use sour cream as the base.
• Fresh ginger: use a microplane for very fine ginger. You can also use ground ginger in a pinch. You can alternatively blend with the other ginger soy sauce ingredients.

See the recipe card for full information on ingredients and quantities below.

How is Fish Cooked with Citrus?

When raw fish is soaked in citrus juice, the acid changes the structure of the proteins in the fish, similarly to heat. The flesh turns firm and opaque, giving it that ‘cooked’ texture, even though there’s no actual heat involved. It’s important to use very fresh fish since there’s no high heat to kill bacteria, just the acid.

Also, check out seared tuna with cilantro lime aioli or my sesame crusted tuna with creamy ginger sauce!

What to Look for When Buying Fresh Tuna

Both bigeye and yellowfin tuna fall under the “Ahi” tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink. Regardless, look for tuna that is vibrant in color and slightly shiny. Tuna that appears dull, matte, or browning is likely not as fresh. Color is not always going to be an indicator of freshness, but hopefully, it points you in the right direction.

Fresh tuna should smell like salty ocean air and virtually have no smell at all. Any offputting aromas are a bad sign. Always buy from trusted sources.

More Seafood Recipes

Sesame Crusted Tuna with Cilantro Lime Aioli

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Tuna Ceviche Tacos

Ceviche-style tuna taco served with toasted corn tortillas and finished with a creamy ginger soy sauce.

Course Dinner

Cuisine Mexican, Peruvian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 995kcal

Author Shawn Williams

Ingredients

• 1 pound ahi tuna cubed
• 2 limes juiced
• 1 mango chopped
• 1 avocado chopped
• 1 Fresno or jalapeno pepper diced
• 1 cup cilantro chopped
• 1/2 red onion finely diced
• salt to taste
• Corn tortillas toasted, for serving
• limes optional for serving
• cilantro for topping

Creamy ginger soy sauce

• 1/2 cup mayo
• 1/2 lemon juiced
• 1-2 tablespoons soy sauce
• 1 teaspoon fresh ginger grated

Instructions

• Combine the tuna and fresh lime in a large bowl. Season with salt and stir to mix. Optionally, let “cook” (marinate) in the citrus for about 30 minutes. Since this dish is typically made with raw shrimp, this step is not 100% mandatory with quality fresh tuna.
• Combine the ginger soy sauce ingredients in a small bowl. Mix until creamy. If you grate your ginger, it should be fine enough to mix into the sauce with minimal lumps. You can optionally blend.
• Add mango, red onion, cilantro, chile, and avocado to the tuna. Toss to mix everything together.
• Serve ceviche over toasted corn tortillas topped with extra cilantro and a drizzle of creamy ginger soy sauce.

Notes

Both bigeye and yellowfin tuna fall under the “Ahi” tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink. Regardless, look for tuna that is vibrant in color and slightly shiny. Tuna that appears dull, matte, or browning is likely not as fresh. Color is not always going to be an indicator of freshness, but hopefully, it points you in the right direction.

The creamy ginger soy sauce can be stirred together in a bowl or blended. I use a microplane for very fine ginger, making any lumps very minimal.

Nutrition

Serving: 3tacos | Calories: 995kcal | Carbohydrates: 72g | Protein: 63g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 855mg | Potassium: 1595mg | Fiber: 17g | Sugar: 19g | Vitamin A: 6821IU | Vitamin C: 86mg | Calcium: 150mg | Iron: 5mg

The post Tuna Ceviche Tacos appeared first on Kitchen Swagger.

The coconut rice in this recipe brings a rich, balanced element to the dish. The coconut flavor is subtle and understated—if you’ve never tried coconut rice before, it’s more about the creamy texture than an overpowering coconut taste

If you enjoy this recipe, also try my blackened fish tacos, coconut crusted cod, and my Baja-style fried fish tacos.

Ingredient Notes and Substitutions

• Cod: get thicker portions if possible. Buy a large filet, and portion into 6-8 ounce filets. You can also use haddock or halibut. Cooking time will vary depending on thickness.
• Coconut milk: use full fat coconut milk for the best flavor. Be sure to get coconut milk and not coconut cream.
• Blackening spices: use a blend of spices to blacken the fish. I use a really simple blend of onion, garlic, cayenne, and paprika. Other variations call for thyme and oregano as well. You can also use Old Bay seasoning or similar spice mixes.

See the recipe card for full information on ingredients and quantities below.

Watch How to Make Blackened Cod

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Blackened Cod over Coconut Rice

These blackened cod bowls are served over coconut rice and a simple mango and jalapeno salsa.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 3

Author Shawn Williams

Ingredients

• 1 1/2 pounds cod or haddock thicker portions are ideal
• 1 tablespoon butter
• 2-3 tablespoons oil high smoke for searing
• Limes for serving

Coconut rice

• 1 1/2 cups jasmine rice rinsed
• 14 ounce can coconut milk
• 1 1/4 cup water
• 1-2 teaspoon sugar
• pinch of salt
• lime zest

Blackening mix (or Old Bay)

• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt

Mango salsa

• 1 mango diced
• 1 jalapeño or habanero diced
• 1/2 red onion diced
• 1 lime juiced
• handful cilantro chopped
• Salt to taste

Creamy lime sauce

• 1/4 cup sour cream
• 1 lime juiced
• 1 teaspoon blackening mix

Instructions

• Combine the blackening mix in a small bowl. Mix and set aside. Combine creamy lime sauce ingredients in a small bowl. Add a teaspoon of blackening mix to the creamy lime sauce and stir.
• Combine mango salsa ingredients in a bowl. Mix and set aside or keep in the fridge until ready to serve. Sub habanero for a hot twist.
• Rinse rice well with cool water. Strain and add to a saucepan with water, coconut milk, salt, and sugar. Bring to a boil over medium heat, stirring occasionally as it heats to prevent burning. Do not cook on high heat. Once boiling, reduce to low, cover, and simmer for 11 minutes. Remove from the heat and let rest covered for 10 minutes.
• Cut fish into 7-8 ounce filets. Pat fish dry and season liberally with blackening seasoning all over. Add 2-3 tbsp of oil to a skillet or pan over medium-high heat. Once hot, sear fish for 3-4 minutes per side or until cooked through. Turn heat down to low and add butter. Spoon the melted drippings over the fish.
• Add rice to serving bowls and add lime zest. Top with cod and a serving a mango salsa. Finish with creamy lime sauce.

The post Blackened Cod over Coconut Rice appeared first on Kitchen Swagger.

Tahini Sauce

Outside of deep frying, the beauty in this recipe comes from the simple tahini sauce. Tahini is made from crushed sesame seeds, lending an intense sesame flavor. Paired with garlic, fresh lemon juice, salt, and cumin, it renders an intensively flavorful and garlicky sauce that pairs well with savory bacon and light and creamy feta.

Deep Frying Brussels Sprouts

Brussels sprouts can be transformed into tender, golden, and ultra-crispy bites by deep frying them whole for about 7 minutes. Use a large, heavy-bottomed pot with 2–3 inches of oil, and fry in small batches to prevent boilovers. Be cautious—Brussels sprouts tend to make the hot oil splatter aggressively when first added, so stand back and drop them in gently.

If you’d rather skip the deep frying (or just prefer roasted Brussels), follow the same preparation but roast the sprouts alongside the bacon until deeply golden and crispy. The result will be just as irresistible.

I’m no stranger to preparing killer Brussels sprouts (see my roasted bacon Brussels sprouts or my Brussels sprouts with honey and balsamic.

Ingredient Notes and Substitutions

• Tahini: tahini is a creamy paste made from ground sesame seeds, similar to a nut butter. Tahini is used to make tahini sauce in this recipe. Make sure your tahini doesn’t have additional ingredients, such as garlic, olive oil, or spices.
• Feta: feta is a great crumbly cheese, but you could also use cotija for a milder take or even blue cheese for more potent flavor.
• Bacon: get the thickest bacon cut you can find. This makes for the best meaty texture. You can also use pancetta.

See the recipe card for full information on ingredients and quantities below.

More Delicious Roasted Vegetables

Roasted Fingerling Potatoes Recipe

Smashed Potatoes Recipe

Roasted Brussels Sprouts with Bacon Recipe

Restaurant-Style Brussels Sprouts Recipe

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Fried Tahini Brussels Sprouts

These Brussels sprouts are deep-fried and tossed with feta cheese, a zesty tahini sauce, and thick-cut bacon.

Course Appetizer, Side

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 4

Calories 322kcal

Author Shawn Williams

Ingredients

• 1 pound Brussels sprouts stems removed
• 3-4 strips thick-cut bacon chopped
• 1/2 cup feta cheese
• 1/4 cup tahini sauce see below
• Canola oil for frying (48-64 ounces)
• Salt to taste

Tahini sauce:

• 1/2 cup tahini
• 1/2 cup water
• 3 garlic cloves
• 1 lemon juice squeezed
• 1/2 teaspoon salt
• pinch cumin

Instructions

• Remove stems from Brussels, cut larger Brussels in half, otherwise leave whole.
• Combine all tahini sauce ingredients in a blender. Blend or immersion blend until smooth and creamy. Set aside or keep in the fridge until ready.
• In a pan, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate.
• In a large pot, heat 2-3 inches of oil to 350°F. Add Brussels sprouts carefully in small batches. Moisture in brussels tends to make the oil erupt, so be mindful. Fry for 6-7 minutes or until golden and tender. Flip if necessary.
• Transfer Brussels to a paper-towel-lined plate to drain. Add Brussels to a large bowl with tahini sauce, feta, bacon, and a pinch of salt. Toss until coated and serve.

Notes

Remove the woody stem on the base of the Brussels by slicing it off. This portion is hard and inedible. Ensure large Brussels are cut lengthwise into two halves (from stem to top).

Use a large or high rimmed pot for frying. Brussels tend to make the hot oil erupt from the moisture in the leaves. You can alternatively roast the Brussels with the bacon until deep golden and tender and dress the same.

Nutrition

Serving: 0.25lb | Calories: 322kcal | Carbohydrates: 17g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 540mg | Potassium: 568mg | Fiber: 6g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 112mg | Calcium: 173mg | Iron: 3mg

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The key here is the homemade teriyaki sauce—forget the store-bought stuff. We’re talking soy sauce, sake, mirin sugar, and fresh ginger. It’s quick to make and far better than anything in a bottle. I like to sear the chicken thighs in a hot skillet or pan until golden, then simmer in the sauce until it thickens and coats everything in a glossy finish.

Serve it all over basmati or jasmine rice and pile on cucumbers or sautéed broccoli if you’re feeling ambitious. A sprinkle of sesame seeds and green onions on top, and you’re set. If you enjoy this recipe, also try my sweet and spicy chicken bowls or my beef bolgogi bowls for a delicious beef alternative.

Ingredient Notes and Substitutions

• Chicken thighs: I use bone-in, skin-on chicken thighs and debone them. It’s fairly easy to do and adds extra flavor. You can alternativly use boneless skinless thighs or chicken breast.
• Mirin: mirin is a sweetened cooking sake. You can substitute rice wine vinegar and some extra sugar or shaoxing wine and sugar.
• Sake: if you don’t have sake, you can use shaoxing wine or dry white wine. If you’re looking for an alcohol free option, just use water.
• Soy sauce: I reccomend regular soy sauce for a richer flavor. While you can use lower sodium sauce, it won’t have the same intensity.
• Sugar: most recipes call for table sugar but you can also use brown sugar.

See the recipe card for full information on ingredients and quantities below.

Watch How to Make Chicken Teriyaki

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Easy Chicken Teriyaki

Sweet and savory teriyaki chicken served over white rice with fresh cucumber and green onion.

Course Dinner

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Shawn Williams

Ingredients

• 4 bone-in skin-on chicken thighs can also use boneless, skinless
• 1 1/2 cups basmati rice or jasmine rice
• 1 large cucumber diagonally sliced for garnish
• 2-3 green onions diagonally sliced for garnish
• 2-3 tablespoons vegetable or peanut oil
• Sesame seeds for garnish

Teriyaki sauce (serves 4)

• 1/4 cup mirin
• 1/4 cup sake Shaoxing wine, or dry white wine
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 teaspoon freshly grated ginger

Instructions

• Slice the cucumber and green onions. Set aside.
• Prepare rice according to the instructions on the package. Mix marin, sake, soy sauce, and sugar in a small microwave-safe bowl. Microwave for 30 seconds to melt the sugar. Stir and add fresh ginger.
• Debone chicken thighs. Place thigh skin side down on a cutting board. Unroll and find the bone. Use your knife to score around the bone so it releases from the meat. Slip your knife under the bone and cut away from the chicken. Cut (skin side down) into 1.5 inch cubes. Season with salt. You can skip this and use boneless skinless thigh or chicken breast.
• Heat oil in a high-rimmed pan over medium-high heat. Once the pan is hot, sear skin side down for 6-7 minutes, undisturbed. Once the chicken is nearly white around the top edges, flip and cook for 2-3 more minutes or until fully cooked through.
• Discard excess juices, oil, and fat from the pan. Reduce heat to medium and add teriyaki sauce. Bring to a simmer and cook until thickened enough to coat the chicken, about 5 minutes. Flip chicken to coat all over.
• Serve over rice with cucumber, green onion, and sesame seeds. Fine strain and serve with leftover sauce from the pan if desired.

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This is one of those recipes you have to try to be a believer. Ive never been big on vegetable forward or meals without some sort of meat. This dish is certainly an exception. It has the texture of mac and cheese and a similar vibe.

The toasted panko topping adds a phenomenal crunch and buttery finish that sets the entire dish off. It’s so good, you just need to try it for yourself.

Ingredient Notes and Substitutions

• Panko crumbs: Japanese panko is crunchy and large in comparison to Italian breadcrumbs. I would not substitute fine breadcrumbs, but crushed croutons could do the trick.
• Broccoli florets: I’ve made this recipe with both fresh and frozen broccoli. Both options work well. Regardless, they should be blanched/boiled. If you use frozen, do not thaw; just boil from frozen.
• Greek yogurt: I used 2%, but fat-free or full-fat all work. The consistency will vary depending on which kind of yogurt you use. More fat will render a thicker sauce, but it can be thinned with pasta water.
• Pine nuts: I toast mine for more nutty aromas. You can also use walnuts. You can omit for a nut-free recipe.

See the recipe card for full information on ingredients and quantities below.

More Pasta Recipes

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Pesto Pasta Salad Recipe

Creamy Baked Gnocchi

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Creamy Broccoli Pasta

Broccoli, Greek yogurt, fresh basil, and your typical pesto ingredients blended into a silky smooth sauce and served with your favorite tubular pasta.

Course Dinner

Cuisine Italian-American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 586kcal

Author Shawn Williams

Ingredients

• 1 pound mezzi rigatoni or tubular pasta
• 1/2 cup panko crumbs
• 2-3 tablespoons olive oil
• parmesan cheese for topping

Creamy broccoli sauce

• 3 rounded cups broccoli florets 11/2 inch stems included
• 1 cup fresh basil
• 1/2 lemon juice squeezed
• 1/2 cup Greek yogurt I used 2%
• 1/2 cup olive oil
• 1/3 cup parmesan cheese fresh grated
• 2-3 garlic cloves
• 3 tbsp pine nuts lightly toasted
• pinch crushed red pepper flakes
• pinch salt

Instructions

• Bring a large pot of salted water to a boil. Add broccoli and garlic and cook for 5-6 minutes. Remove with a spider strainer and let excess water drip back into the pot. Transfer broccoli and whole garlic to a blender. Keep water boiling and add rigatoni. Cook al dente and reserve 1 cup of pasta water for later.
• Meanwhile, heat pine nuts in a pan over medium heat. Keep the pan moving to prevent burning. Pine nuts should be slightly golden in color. About 4-5 minutes.
• Heat olive oil and add panko crumbs in the same skillet. Toss to evenly coat the panko. Toast until golden brown, about 4 minutes. Set aside.
• Add toasted pine nuts to the blender along with basil, lemon, greek yogurt, olive oil, parmesan, red pepper flakes, and a big pinch of salt. Blend until smooth and very creamy.
• Return strained pasta to the pot and mix with creamy broccoli sauce. Add a small splash of pasta water and mix until creamy. If it is too thick, add additional pasta water as needed.
• Plate topped with crispy breadcrumbs and freshly grated parmesan cheese.

Notes

Japanese panko is crunchy and large in comparison to Italian breadcrumbs. I would not substitute fine breadcrumbs, but crushed croutons could do the trick.

I’ve made this recipe with both fresh and frozen broccoli. Both options work well. Regardless, they should be blanched/boiled. If you use frozen, do not thaw; just boil from frozen.

I used 2% Greek Yogurt but fat-free or full-fat all work. The consistency will vary depending on which kind of yogurt you use. More fat will render a thicker sauce, but it can be thinned with pasta water.

Nutrition

Serving: 1g | Calories: 586kcal | Carbohydrates: 66g | Protein: 16g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 45mg | Calcium: 142mg | Iron: 2mg

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We make this recipe once a week! It’s evolved over the years but has been a staple for a long time. It’s a great balance of flavors, and it’s loaded with healthy fats, grains, and carbs. If we’re pressed for time or feeling lazy, I will substitute a rotissuere chicken for a quick protein source.

If you enjoyed this recipe, also try my honey garlic chicken thighs or my cilantro lime chicken thighs!

Ingredient Notes and Substitutions

• Chicken thighs: I use bone-in, skin-on chicken thighs for a little extra flavor. You can also use boneless skinless thighs or chicken breast. Bone-in thighs can be a little tricky to slice, but it’s possible to get all of the meat with a little patience. You can also debone before cooking.
• Farro: I love farro, thanks to its protein content. You can also use quinoa or brown rice.
• Parmesan cheese: always opt for freshly grated. It’s fresher and doesn’t contain preservatives in pregrated cheese.
• Chicken dry rub: I use a blend of garlic powder, onion powder, paprika, and cayenne pepper. It’s also good with a simple salt and pepper rub.
• Lemon herb dressing: This sauce is a loose spin on chimichurri. It’s tangy, citrusy, and full of flavor. If you don’t have lemon, you can substitute red wine vinegar for acid.
• Red chili pepper: you can use fresno pepper, red chili flakes, or even jalapeño.

Similar Chicken Recipes

Cilantro Lime Chicken Thighs

Roasted Honey Garlic Chicken Thighs

Simple Grilled Jerk Chicken Recipe

Simple Roasted Chicken Thighs

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Roasted Chicken Farro Protein Bowls

Roasted chicken thighs, sweet potatoes, and Brussels sprouts are served over a bed of farro and topped with a simple lemon herb dressing.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 2 bowls

Calories 1663kcal

Author Shawn Williams

Ingredients

• 4 bone-in skin-on chicken thighs boneless/skinless works too
• 1 cup farro
• 1 sweet potato cut into wedges
• 3/4 pound Brussels sprouts stems removed, halved
• grated Parmesan cheese
• olive oil
• salt to taste

Chicken dry rub

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt

Lemon herb drizzle

• 1/2 cup olive oil
• 1/2 cup fresh parsley finely chopped
• 1/4 cup cilantro finely chopped
• 1/2 fresno or red chili pepper diced (or red pepper flakes)
• 1/2 lemon juice squeezed
• 1 garlic clove grated
• Pinch flakey sea salt

Instructions

• Preheat oven to 425°F. Prepare farro according to the instructions on the package. Be sure to season water with a big pinch of salt.
• Prepare the lemon herb drizzle. Add all ingredients to a small bowl and mix. Add more olive oil if too thick. Set aside.
• Arrange chicken thighs on a baking sheet. Rub olive oil on the skin. Season with dry spices and rub until evenly coated.
• Roast chicken (skin side up) for 35-40 minutes or until chicken is fully cooked through and reaches and internal temp of 165°F.
• Toss Brussels sprouts and potato wedges with a splash of olive oil. Season liberally with salt. Arrange Brussels on half of a separate baking sheet, cut side down. Add sweet potatoes to the other side (resting on their side). Roast for 30 minutes on the top rack until Brussels are tender and crispy golden. (Flip sweet potatoes halfway through.) Serve brussels topped with freshly grated Parmesan.
• Remove chicken from oven and slice into strips around the bone. Serve over farro with sweet potatoes, Brussels sprouts, and a drizzle of herb dressing.

Nutrition

Serving: 1g | Calories: 1663kcal | Carbohydrates: 123g | Protein: 66g | Fat: 104g | Saturated Fat: 21g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 931mg | Potassium: 2123mg | Fiber: 28g | Sugar: 10g | Vitamin A: 19875IU | Vitamin C: 184mg | Calcium: 199mg | Iron: 9mg

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