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Rustic Roasted Red Pepper Coulis

By 3 Comments

This vibrant Red Pepper Coulis sauce is remarkably easy to make and is an excellent partner for seafood, steak, chicken or even eggs. Using Pernod liqueur elevates this sauce to restaurant quality.

Red pepper coulis with seared scallops.

What Is A Coulis Sauce?

A coulis is simply a thick purée of cooked fruit or seasoned cooked vegetables. Coulis can be used as a savory sauce, a sauce for dessert recipes or an ingredient in soup. And roasted red bell peppers are a perfect choice to make a vibrant flavorful savory coulis.

What You Can Expect From This Recipe

In this post you’ll learn how to roast, blend, and prepare a vibrant, versatile coulis better than any recipe online. Why better? This red pepper coulis recipe is a recipe from Culinary School. And one of the first sauces (and there were many) that we learned to make, a lead-up to the onslaught of the classic 5 Mother Sauces and their variants.

  • Roasted Red Pepper Coulis is snappy easy little sauce, the first time we made it we served it swirled on a plate with seared scallops. They make a great flavor partnership, I’ve served it that way since.
  • Thinking outside the box, Red Pepper Coulis can go with about anything, and a vegetable coulis is especially fun drizzled over poached eggs served with rustic toast. And this roasted pepper sauce can be served as a sauce for roasted pork loin.
  • It’s stunning in color, exquisite in flavor, and so simple to make …and once you serve it, your family will think you just graduated from Culinary School.

Why Homemade Beats Store Bought?

You can possibly find jarred roasted red pepper coulis in a specialty market, but you just won’t experience the flavor depth of making it homemade. And why not, this is an easy sauce to make. With homemade, you can control the ingredients, no excess salt and no preservatives.

Ingredients You’ll Need

Ingredients to make red pepper coulis sauce.
  • Roasted Red Bell Pepper. Either roast your own red bell peppers, or easier yet, purchase them from the olive bar at your super market.
  • Shallots: A flavor mix between garlic and sweet onion, if you’ve never used them, you’re in for a treat.
  • Pernod: Pernod is an important ingredient to the overall flavor of red pepper coulis. Pernod is an anise flavored liqueur from France. It has a strong black licorice flavor with fennel, coriander and mint. There really isn’t a good substitute, so please take the time to purchase a bottle.
  • Smoked Paprika: My favorite paprika to use in savory dishes. Rich in color and smoky in flavor, it’s a kitchen VIP.

Ingredient Substitutions

  • Broth: Substitute vegetable broth for the chicken broth.
  • Paprika: You can substitute plain sweet paprika for the smoked paprika, but be warned, you’ll be losing an important piece of the flavor by doing so.

How To Make Red Pepper Coulis … Its Easy

Roasting and Peeling Peppers

Pro Tip: I used a pound of roasted red peppers from the olive bar at my supermarket. For maximum flavor, roast your own red bell peppers. To make things easy, I use a 16-ounce jar of roasted red bell peppers, drained. I truly feel the flavor is not compromised. If you want to roast your own red bell peppers, do so on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about ten minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.

I prefer the open flame method as it’s easier to control even blistering on the peppers. Use tongs to move them around for even cooking. This will take about 10 – 15 minutes per pepper.

Frying diced shallots in large fry pan.
Frying roasted red bell peppers in a fry pan to make red pepper coulis.
  1. Step 1: In a large fry pan, melt the butter over medium high heat. Once the bubbles start to subside, add the diced shallots. Cook for about 3 to 5 minutes, stirring often, until tender.
  2. Step 2: Cut the roasted red bell peppers into strips and add to the cooked shallots. Stir and cook until heated through. About two minutes.
Adding chicken broth to roasted red bell peppers to make coulis.
Reduced red bell pepper sauce to make coulis.
  1. Step 3: Add salt, pepper and chicken broth.
  2. Step 4: Simmer for 10 to 15 minutes, or until the broth has reduced by half. This will intensify the flavor and thicken the sauce.
How to make red pepper coulis in a food processor.
  1. Step 5: Transfer mixture to a food process and pulse until desired texture is achieved. I like a more rustic or coarse sauce, so I pulse, instead of pureeing, until the pepper sauce is just blended.
Red pepper coulis in a serving bowl.
  1. Step 6 : Immediately stir in the remaining 1 tablespoon butter and the Pernod. Transfer to a serving bowl and serve with seared scallops or pork roast.

You’ve got a vibrant red sauce that has a perfect balance combining sweet pepper, plus fat, plus acid, plus seasoning. All the components of a great sauce.

Adjusting Texture and Taste

  • Simmer longer for a thicker sauce, or thin with more chicken stock or even a drizzle of cream.
  • Use a mesh strainer colander to create a smoother sauce. Just set the colander over a large bowl and use the back of a wooden spoon to push the sauce through.

Storing and Freezing

  • How Long Will Red Pepper Coulis Last? Store in the refrigerator in an air tight container for up to three days.
  • Freeze: This sauce will freeze very well. Just place it in a freezer safe zip-lock style bag. Squeeze the air out, and lay it flat in the freezer to maximize freezer space.

Creative Used for Red Pepper Coulis

  • Serve with seared scallops as shown in this photo.
  • Drizzle a tablespoon or so over rustic toast topped with a poached egg. I love it drizzled over scrambled eggs.
  • Use as a topping for individual servings of sliced pork roast.
  • Red pepper coulis is a great partner for thin sliced grilled or roasted chicken.
  • Try some with baked or grilled seafood.
  • Stir some into a neutral savory soup, like this Chicken Pasta Butternut Squash Soup.
  • And don’t forget about a pan seared steak. Perfect.
  • We’ve even spooned some over Baked Potatoes. The fluffy white flesh of a baked potato is a great partner for this vivid red sauce.

Variations and Flavor Twists

  • Spicy: Spice things up by adding a pinch or two of New Mexico Red Chile Powder.
  • Italian: A tip from the Italians, add some cream to the sauce for a creamy version.
  • Romesco Style: Blend in some toasted chopped almonds.

Tips For Success

  • Don’t under roast the fresh red bell peppers. The skin won’t remove easily and the flavor will be a bit bitter.
  • Simmer long enough: If you don’t simmer the sauce long enough, it will be watery.
  • Butter: Don’t skip using butter. It’s the fat that make the sauce smooth and irresistible.

Questions You Might Have

What Does Red Pepper Coulis Taste Like?

Roasting red bell peppers intensifies their already sweet and earthy flavor. Shallots add a delicate sweet onion flavor. The Pernod brings a subtle licorice layer of flavor. And the smoked paprika not only adds to the vibrant color but infuses a smoky aroma and flavor.

What Can Be Used Instead Of A Food Processor?

Use a blender or an immersion blender.

Can I Make Coulis In Advance Freeze In Portions?

This is a great meal prep idea. Yes. Place the cooked sauce in small freezer safe containers and use as needed. Just thaw in the refrigerator and gently reheat.

Is It Safe To Use Jarred Peppers Instead Of Fresh Roasting?

It is, but you’ll be happier with the end flavor result if purchasing them from an olive bar or fresh roasting your own peppers.

Presentation Tip:

Place a spoonful of sauce on the plate. Use the back of the spoon and press into the middle of the sauce. Drag the back of the spoon in a curve shape to make the pattern in the photo.

Recipe for Red Pepper Coulis

Red pepper coulis swirled on a plate and served with seared scallops.

I hope you give this easy Red Pepper Coulis recipe a try. It’s an impressive little sauce that will make an ordinary meal turn into a special event.

More Homemade Sauce Recipes To Elevate Meal Plans

And don’t miss the most popular sauce recipe on my site for Saffron Cream Sauce. Easy and luxurious, it’s a special sauce and easy to make.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roasted red bell pepper coulis served with seared scallops.
Print Recipe
5 from 1 vote

Roasted Red Pepper Coulis

This vibrant Red Pepper Coulis sauce is remarkably easy to make and an excellent partner for seafood, steak, chicken or even eggs. An easy go-to sauce to elevate your next meal.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: French
Diet: Gluten Free
Servings: 2 cups
Calories: 165kcal
Author: Lea Ann Brown

Equipment

  • Food Processor or Blender

Ingredients

  • 3 shallots Peeled and diced. About 3 Tablespoons.
  • 2 Tablespoons Butter divided
  • 2 – 3 Roasted Red Bell Pepper cut into strips. Or 1 16-ounce jar roasted red bell peppers, drained.
  • 1 ½ Cups Chicken Broth
  • 1 Tablespoon Smoked paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Freshly ground black pepper
  • 1 Tablespoon Pernod

Instructions

  • Heat a medium skillet over medium high heat. Add 1 tablespoon of the butter and melt. Once the butter melts and bubbles begin to subside, add the chopped shallots. Sautee until tender. About 3 – 5 minutes, stirring often.
  • Add the strips of roasted red bell pepper and stir well. Cook for about 1 minute.
  • Add stock and simmer 10 – 15 minutes, until the liquid has reduced by half. This will thicken and intensify the flavor of the sauce.
  • Puree the pepper/broth mixture in a blender or food processor. You can puree it to a smooth sauce or simply use the pulse feature for a thick rustic sauce.
  • Immediately and while the sauce is still hot, add the remaining tablespoon butter and the Pernod.
  • Use as a sauce for seared scallops or even roasted pork roast.

Notes

This Coulis freezes beautifully. Just place in an airtight container and store in freezer for up to 3 months. Thaw overnight in refrigerator.
Use a 16 ounce jar of roasted red bell peppers, drained. Or about 4 roasted bell peppers from the olive bar.If you want to roast your own red bell peppers, do so either on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about 10 minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.
Presentation Tip: Place a spoonful of sauce on the plate. Use the back of the spoon and press into the middle of the sauce. Drag the spoon in a curve shape to make the design in the photo.
Scallops: Scallops are easy to sear. Just add butter to a heavy fry pan over medium high heat. Once butter melts and bubbles start to subside, add the scallops so the flat side is cooking. Once the scallops are seared and browned, about 3 minutes. Turn and let them sear on opposite side. The sides of the scallops will still look somewhat opaque. Don’t overcook, they’ll become tough and chewy.

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 2599mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2561IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg

Roasted Red Pepper Coulis … It’s What’s For Scallops

Skillet Fried Country Potatoes and Ham

By 10 Comments

This is a recipe for old-fashioned skillet Fried Ham and Potatoes. Easy 20 minute cook time, fried potatoes and ham are a great way to start the day. Country Potatoes are crispy on the outside, and tender creamy inside. Don’t forget scrambled eggs to complete this hearty breakfast.

Home fried potatoes with ham and green onions.

Potatoes, we love em all, whether they’re my recipe for Cast Iron Skillet Potatoes, , Chimichurri Smashed Potaotes or fancy Potatoes Dauphinoise, they always seem to be the star of the meal. One of our favorite potato dishes is this recipe for Instant Pot Scalloped Potatoes. Any potato dish is always in style sitting next to our favorite T-bone steak recipe.

Growing up on a farm, I know my fried fried potatoes as they made a very regular appearance on our table.

Sliced fried potatoes to be exact …fried crisp in an ample amount of Crisco to be even more descriptive. And they were hardly ever served for breakfast, but as a side dish for dinner.

Cubed potatoes fried rather than sliced potatoes makes for a quicker cook time. And using butter to fry them, delivers even a more creamy potato.

Deliciously crisp on the outside, tender in the middle — every bite of these Country Potatoes is a swoon-worthy experience.

Add some cubed ham and you’ve got a country style meal that will transport you to Grandma’s farm house kitchen.

Country Potatoes are so easy to make, let’s take a look.

Ingredients To Make Fried Potatoes And Ham (Country Potatoes)

Ingredients to make country potatoes with ham.
  • Ham Steak: Important: Make sure you purchase a ham steak that is fully cooked. If the ham steak is labeled “smoked” it is cooked. If the ham steak is uncooked, you’ll need to fry the steak separately before adding to the potatoes.
  • Yukon Gold Potatoes: Yukon Gold potatoes are a great choice for frying Country Potatoes. They’re a medium starch potato, compared to a Russet potato, which means they’ll hold up better while frying. Save those Russet potatoes for baking.
  • Sweet Onion
  • Green Onion
  • Butter
  • Kosher Salt and Freshly Ground Black Pepper

Ingredient Substitutions:

  • Butter: If you’re opposed to using butter, substitute Canola or vegetable oil. Olive oil is not a good choice, as the smoking level (heat index) is not as high as vegetable or canola oil. The potatoes simply won’t crisp and brown as quickly, which will compromise the texture.
  • Onion: I prefer sweet onions for almost everything I cook. You can also use yellow or white onions here.
  • Ham: If you’re looking for a vegetarian breakfast, simply omit the ham. Or switch the ham out with cubed smoked chicken deli meat. Simply ask the deli attendant not to slice the chicken so you can cut and cube it at home.

Step by Step Instructions … It’s Easy.

How to cube potatoes to make country potatoes.
How to fry potatoes to make country potatoes.
  1. Step 1: Peel and cube potatoes. Peel the potatoes and cut them into cubes. Cut the potatoes small enough that they’ll cook within a 20 minute time frame. Make them about twice the size as the cubed frozen hash brown potatoes you buy from the freezer section.
  1. Step 2: Heat the butter over medium high heat, when melted and bubbles subside add the potatoes. Spread them out to get themas close to single layer as you can. As soon as you add the potatoes, turn the heat down to medium. Don’t stir the potatoes for five minutes to allow a good sear on the first side.

Pro Tip: To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.

Country Potatoes cooking with chopped onions.
Skillet potatoes with onions and chunks of ham.

For really great fried ham and potatoes I like to add onions.

  1. Step 3: Five minutes before potatoes are done cooking, add the onions. Don’t add the onions at the beginning as they’ll burn with a 20 minute cook time.
  2. Step 4: I like to buy Kentucky Legend ham steak to make country potatoes. This is a ham steak that is fully cooked. If you purchase a brand such as Cooks, this steak is not cooked. You’ll need a quick pan sear before adding the pieces to the potatoes. While the potatoes are cooking, slice the ham into short fat strips. Somewhat of an abbreviated batonnet cut. Add the ham to the potatoes and onions and cook for about 5 minutes, stirring often to warm the ham. Sprinkle on sliced green onions and serve.

Pro-Tip: When dicing the potatoes, place the already cubed pieces in water. This will prevent the potato from turning that odd pink color. Potatoes turn color due to a chemical reaction where enzymes are exposed to air. Pat the potatoes dry with a paper towel before cooking.

Questions You Might Have

What Potato Is Best For Pan Frying Country Potatoes?

Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. Save those high starch russet potatoes for mashed potatoes.

Whats The Best Pan To Fry Potatoes?

Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.

Can This Be Made Ahead?

To save time, chop and par-boil the potatoes the night before for about 5 minutes. You want them to be just undercooked. If you cook them too long, they’ll fall apart when you start to fry them. Pat them dry with a paper towel and store them in the refrigerator in a covered container. The potatoes will cook much quicker. Reduce the fry time to about 8 minutes.

Can I Make Country Potatoes with Left Over Holiday Ham?

Great question. And yes. Fried potatoes and ham are a perfect way to use that left over holiday ham. No need to make any adjustments to the recipe, just cube the ham and proceed with the recipe.

Ham and Potatoes Variations

  • Looking for an O’Brien feel? Add ½ cup chopped green pepper at the same time you add the onions.
  • Looking for cheesy country potatoes? Once the potatoes and ham are cooked, sprinkle on ½ cup of grated cheese of your choice. Cover with a lid for a couple of minutes to let the cheese melt. Cheddar, Monterey Jack, Pepper Jack or Muenster are all good melting cheeses.
  • How about borrowing a idea from Waffle House. Drizzle with some country style gravy and serve.
  • Looking for more smoky flavor, sprinkle on a pinch of smoked paprika before serving.

Recipe for Skillet Country Potatoes and Ham

Country Fried Potatoes with Ham and a fried egg

I hope you give this recipe a try, it’s a great way to start the day and a very tasty one at that. Country Potatoes and Ham are a great partner for a fried egg and a tall glass of orange juice.

Simply said, Country Potatoes should be your next breakfast potatoes side dish.

And grab that cast iron skillet for my fried potato recipe for Savory Oven Roasted Potatoes. With Worcestershire sauce, you’re gonna love this oven fried potato recipe.

During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. They add a splash of color to your Summer entrees.

Looking for more breakfast recipes? Don’t miss my breakfast category. You’ll find lots of eye opening recipes including the most popular on my site for Ham Hash with mustard cream sauce and Chicken Chile Hash.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fried ham and potaotes (country potatoes) on a white platter.
Print Recipe
5 from 4 votes

Skillet Fried Ham and Potatoes (Country Potatoes)

Old-fashioned Country Potatoes with Ham. Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons unsalted butter
  • 1 ½ pounds potatoes peeled and ½-inch diced
  • 1 ½ cups sweet onion chopped, about 1 medium onion
  • 1 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons minced green onion white and green parts, for garnish – optional. About 3 green onions.
  • ½ pound smoked ham slices cut in short strips

Instructions

  • Heat a 10 – 12 inch fry pan over medium high beat. Add butter and melt the butter.
  • when the bubbles from the melting butter subside, turn the heat to medium. Add the potatoes, salt, and pepper. Don't stir the potatoes for 5 minutes to allow for a sear and turn golden on the first side. 
  • Continue to cook the potatoes for 15 minutes, turning and stirring with a flat spatula every 5 minutes. Add the onions and cook for 5 minutes.
  • Add the ham steak batons and cook for 2 – 3 minutes or until ham is heated through.
  • Turn off the heat and sprinkle on the green onions. Serve immediately with a fried egg for a beautiful breakfast.

Notes

  • Potato Tip: Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. Save those high starch russet potatoes for mashed potatoes.
  • Skillet Tip: Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.

Nutrition

Calories: 383kcal | Carbohydrates: 26g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1860mg | Potassium: 936mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 22.9mg | Calcium: 71mg | Iron: 6.2mg

Fried Potatoes with Ham (Country Potatoes) … It’s Whats for Breakfast

Winter Fresh Citrus Salad

By 19 Comments

A sweet and tangy dressing brings out the best in this citrus salad recipe. Fresh, healthy and colorful, fruit and greens come together for a cheerful side dish. This citrus salad with grapefruit, kiwi and orange is a great way to take advantage of winter produce for a perfect Winter salad side dish.

Citrus Salad with Grapefruit Oranges and Kiwi.

There’s nothing better than a fresh salad piled high with fresh vegetables and tomatoes. But when Winter sets in and there’s no fresh tomatoes to be found, this Citrus Salad will cheer you up.

Colorful with pink grapefruit, navel orange and green kiwi, this is a perfect salad to overcome the notion that salads have to be all green.

Not only does it look beautiful on the plate, It’s easy to make and you just feel good about eating it and serving it to your family. 

It’s simply a great way to incorporate Winter citrus fruit into your meal plans. And especially if you’re looking for a salad with grapefruit.

Everyone I’ve ever served this to loves this gorgeous refreshing salad.

Let’s take a look at this Citrus Salad recipe.

Ingredients You’ll Need

Ingredients to make citrus salad and citrus salad dressing.
  • Mixed Greens. Grab a clam shell of your favorite mixed green lettuce mix. Peppery arugula would also be a good choice here.
  • 1 Orange
  • 1 Grapefruit
  • 2 Kiwi

For the Citrus Salad Dressing

The dressing is a cousin to this homemade Catalina Dressing Recipe. A lighter version and a perfect compliment for the fruit and the peppery greens. It’s easy to make, with just a few ingredients and a few whisks to blend.

The end result is a perfect combination of sweet and tangy.

  • Olive Oil
  • Cider Vinegar
  • Honey
  • Catsup
  • Dijon Mustard

Ingredient Substitutions

  • Orange: A blood orange would work well here and add a depth of color. Satsumas, mandarins and tangelos are other good choices. I’ve also made this recipe using some pineapple chunks.
  • Honey: Agave syrup is a good substitute for honey.

Step by Step Instructions

How to peel an orange and get the white pith off.
  • Step 1: Prepare the fruit. Peel the kiwi and cut into wedges. Remove the peel and white pith from the orange and the grapefruit and slice. Here’s how:
  • With a sharp knife, slice the two ends off of the fruit.
  • Turn the fruit onto one of the ends, and angle the knife so that you can slice the first piece of rind from the orange.
  • Move the knife downwards and along the curve of the fruit.
  • Don’t be shy with this, you want to make sure you’re cutting off that white pith.
  • Continue slicing the skin from the orange until you have a completely naked piece of fruit.
  • At this point, you can either slice the fruit or cut it into wedges.
Citrus salad dressing recipe.
  • Step 2: Make The Citrus Salad Dressing. Simply combine the dressing ingredients and using a whisk, blend well.
  • Step 3: To build the salad, place a handful of greens in a white bowl. Top with the slices of orange, grapefruit and kiwi wedges. Drizzle with the dressing and serve. A sprinkle of fresh mint leaves is always welcome.

FAQ’s

Can This Salad Be Made Ahead?

This Winter salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

Is This Citrus Salad Gluten Free?

Yes, this salad and the citrus salad dressing is naturally gluten free.

Tips For Success

  • Make sure you remove all of the white pith from the fruit. To showcase the fruit in all its glory and flavor, make sure to remove even the smallest pieces of white pith. It carries a rough texture and bitter flavor.
  • Depending on how ripe the grapefruit is, it may fall apart in chunks when you try and slice it. That’s ok. A ripe sweet flavor is welcome over a too-tart fruit.

What To Serve With Citrus Salad

This fresh vibrant salad is a great match for the bright colors of a salmon dinner like this Maple Mustard Glazed Salmon or even a pasta dish. Try it with Fettuccine mio Amore.

The vibrant combination of greens, grapefruit, and oranges in this salad creates a beautiful color and textures.The crispness of the greens, the citrusy zing of grapefruit, and the sweet juiciness of oranges come together to deliver a refreshing and wholesome experience.

This salad offers a powerhouse of vitamins, antioxidants, and fiber, making it a nourishing choice for those seeking a healthy and satisfying side dish. If you’re looking for more ultra-nutritious salads, don’t miss this one for Baby Kale Salad with apples.

More Salad Recipes With Fruit

And if you’re salad fans like us, don’t miss my salad category. You’ll find lots of recipes including the most popular on my site for Homemade Blue Cheese Dressing.

And my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Citrus Salad with Grapefruit Oranges and Kiwi.
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5 from 1 vote

Winter Citrus Salad

Combing greens and Winter citrus fruit, this makes a great side dish.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 2 Kiwi fruit peeled and quartered
  • 1 orange peeled and sliced in rounds
  • ½ grapefruit peeled and sliced in rounds
  • 2-3 Cups mixed greens
  • Dressing for Citrus Salad:
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon ketchup
  • 1 Tablespoon honey
  • 1 Tablespoon cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon Dijon mustard

Instructions

  • For the dressing, mix all ingredients in a jar and shake until well blended. Drizzle over mixed baby greens topped with fruit.
  • Peel and remove pith from the grapefruit and the orange. Peel the kiwi fruit and cut into wedges.
  • Place a handful of greens in 4 salad bowls. Top with several pieces of fruit and drizzle with the dressing.

Notes

Pineapple is also great on this salad.
This citrus salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 289mg | Fiber: 3g | Sugar: 14g | Vitamin A: 713IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg

Winter Citrus Salad…It’s What’s for a Side Dish.

This recipe for the salad and citrus salad dressing was first published May of 2012 and republished November 2022 with new photos and step by step instructions.

Creamy Southwestern Chicken Soup

By 6 Comments

Southwestern Chicken Soup becomes a creamy treat using a can of cream of chicken soup. This ground chicken soup includes Hatch chile peppers and Muenster cheese. This is an easy and hearty soup that your family will love.

Cream of chicken soup with ground chicken and vegetables.

Soup is the “right” thing to eat this time of year and as I write this, I’m reviewing how our lives have been over taken by brothy, creamy, hearty creations.

This week started with Crockpot Beef Stew With Mushrooms, perfect for a Sunday dinner. And one snowy night prepared our favorite Beef Chili.

And we ended the week perfectly with this recipe for easy Southwestern Chicken Soup.

Table of contents

What’s so Special About this Soup?

This is an exceptional Southwestern chicken soup recipe and a great soup using ground chicken. It’s not only easy, but wonderful in flavor.

If you’re soup people like us, I’d recommend this one.

As with most soups, once the chopping and dicing is done, the stovetop easily finishes the meal with ease.

This ground chicken soup is everything you’d expect with a cream of chicken soup but with the addition of bell pepper, tomato, and chile peppers.

And if you’ve never cooked with Muenster cheese you’re in for a real treat. Muenster cheese is inexpensive and a hero in the melting department. It adds an extra punch of creamy to this soup.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make southwestern chicken soup.
  • 1 pound ground chicken
  • 1 medium onion
  • 1 orange bell pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon New Mexico chile powder
  • 4 ounces Hatch chile peppers, roasted peeled and chopped
  • Frozen corn
  • 1 can diced tomatoes, fire roasted diced tomatoes work well here.
  • 1 can Cream of Chicken Soup
  • Milk, full fat.
  • Muenster Cheese

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Ingredients Substitutions

  • Bell Pepper: I like orange bell pepper because of the color. Red or yellow bell peppers would work well here. You can use a green bell pepper, but the flavor will be stronger rather than sweeter.
  • Garlic Powder: Substitute 2 cloves fresh garlic either pressed through a garlic press or fine diced.
  • Chile Powder: If you don’t have a variety of New Mexico chile powder, use Ancho chile powder.
  • Corn: You can substitute canned corn or fresh corn cut from the cob.
  • Tomatoes: Substitute 2 medium fresh tomatoes, chopped and juice included.
  • Milk: If you don’t want to use milk, substitute chicken broth.
  • Cheese: Monterey Jack or Pepper Jack cheese would work well here. Queso Asadero, found in the Mexican dairy section of your grocery store is a good melting Mexican cheese.

Step by Step Instructions, It’s Easy

Cooking ground chicken for southwestern chicken soup.
Adding vegetables to ground chicken soup.
  • Step 1: Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
  • Step 2: Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
Adding cream of chicken soup to make ground chicken soup.
  • Step 3: Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.

Serve this ground chicken soup immediately and sprinkle with chopped cilantro.

FAQ’s

How Do I Grind My Own Chicken?

It’s easy if you own a food processor. Just cut a combination of chicken breast and chicken thighs into large chunks and put it in your food processor. Secure the lid and then pulse to grind. You’ll save a bit of money that way. Remember that every convenience that your local butcher provides adds a few dollars and cents to the price per pound.

Can I Freeze This Soup?

I’m not a fan of freezing dairy based soups. The dairy can tend to separate and can compromise the texture of the soup when trying to reheat.

Can This Soup Be Made Ahead?

Absolutely. As with any soup, the flavor seems to enhance the next day. Make this ground chicken soup ahead and reheat stove top on low heat until nice and steamy.

How To Serve This Southwestern Chicken Soup

  • Cilantro: This soup truly benefits from a sprinkle of chopped cilantro.
  • Tortilla Chips: My favorite way to eat this soup is to crumble a few tortilla chips on top. Adds just the right amount of crunch.
  • A dollop of sour cream, and a shake or two of your favorite hot sauce would work well here.

Tip For Success

  • Don’t use a low fat milk product. Low fat milk tends to separate during the cooking process. A milk high in fat will hold up to heat better.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Southwestern Cream of Chicken Soup. Easy and flavorful with some Mexican flavors.
Southwest Ground Chicken Soup

More Southwest Soup Recipes

If you love this creamy Southwest Chicken Soup, you’ll most certainly want to take a look at these recipes.

And if you’re looking for more soup recipes, don’t miss my soup category. You’ll find lots of ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cream of chicken soup with ground chicken and vegetables.
Print Recipe
5 from 2 votes

Southwestern Chicken Soup with Ground Chicken

Hearty Southwestern Chicken Soup. Ground Chicken Breast, Hatch Chile and Muenster Cheese come together for this hearty crowd pleasing soup. Easy for your weeknight meal planning.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican, Southwestern
Servings: 4
Calories: 501kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon olive oil or canola oil
  • 1 pound ground chicken
  • 1 medium onion chopped, about 1 cup
  • 1 orange bell pepper chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon New Mexico Chile Powder or ancho
  • 4 ounce chile peppers Roasted, peeled and chopped. Or Jalapeno chile roasted and chopped (or 1- 4 ounce can chiles)
  • 1 cup frozen corn
  • 14 ½ ounce diced tomatoes canned, undrained
  • 10 ¾ ounce condensed cream of chicken soup
  • 2 cups Full fat milk
  • 2 tablespoons chopped cilantro
  • 1 cup muenster cheese shredded

Instructions

  • Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
  • Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
  • Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.
  • Serve immediately and sprinkle with chopped cilantro.

Notes

Tip For Success:
  • Don’t use a low fat milk product. Low fat milk tends to separate during the cooking process. A milk high in fat will hold up to heat better.
Make Ahead: As with any soup, the flavor seems to enhance the next day. Make this ground chicken soup ahead and reheat stove top on low heat until nice and steamy.

Nutrition

Calories: 501kcal | Carbohydrates: 32g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 1110mg | Potassium: 1256mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1704IU | Vitamin C: 55mg | Calcium: 398mg | Iron: 3mg

Southwestern Chicken Soup with Ground Chicken … It’s what’s for Dinner.

Quick Easy Jalapeno Artichoke Dip

By 6 Comments

This Jalapeno Artichoke Dip comes together so easily you’ll be dipping that cracker before you know it. Our favorite cheese dip takes a trip South of the Border by adding jalapeno peppers for a feisty version of a classic.

Jalapeno artichoke dip with crackers.

One of the best things about this party dip is that its super easy.

No baking. And no fussing with a food processor to chop the ingredients.

All you need is a bowl, a knife, a few simple ingredients and about 15 minutes of your time.

With a base of cream cheese, mayo is added to make things even creamier. Rough chopped artichokes for a chunky texture and diced jalapeno peppers bring excitement to the party. What’s not to love?

Add lots of dried spices for easy seasoning. Easy to make and an easy clean up job.

A perfect and popular appetizer for any type of gathering, let’s take a look at how easy this is to throw together.

Table of contents

Ingredients You’ll Need

Ingredients to make jalapeno artichoke dip.
  • Cream Cheese, softened.
  • Canned Artichoke Hearts. Avoid marinated artichoke hearts.
  • Parmesan Cheese
  • Jalapeno Peppers
  • Paprika
  • Mayonnaise
  • Dried Onion Flakes
  • Garlic Powder: Granulated garlic works great here.

Ingredient Substitutions

  • Mayonnaise: Substitute Sour Cream for the mayo.
  • Chile Peppers: Sub one Poblano pepper for the jalapeno peppers.
  • Onion: Substitute 2 tablespoons grated onion for the dried onion flakes.
  • Garlic Powder: Use 1 – 2 large cloves of garlic pressed through a garlic press.
  • Cheese: Substitute shredded Monterey Jack Cheese or Pepper Jack.

Step by Step Instructions … It’s Easy

How to make jalapeno artichoke dip.
Blending jalapeno artichoke dip.

Tip: Allow one hour for cream cheese to come to room temperature to become soft enough to blend together with ingredients.

  • Step 1: Drain the artichoke hearts and rough chop them. Dice the jalapeno peppers and add all ingredients to a large bowl.
  • Step 2: Using a large sturdy fork, stir until well blended.

What To Serve With Artichoke Dip

This dip is almost like a “spread”, so serve things that are sturdy. Even if you’re providing a spreader knife.

  • Pretzels
  • Sturdy crackers, like Triscuits, Wheat Thins and Water Crackers.
  • Vegetables such as carrot sticks, wide sliced cucumbers and slices of bell peppers work well here.
  • Sturdy Pita Chips are a great idea for this dip.
  • Sliced and toasted Baguette works well here.
  • I’ve served this spread on mini bagels and it was a delicious combo.
  • Avoid: Tortilla chips or thin soft crackers. Even with a spreader, they simply will break.

FAQ’s

Can This Dip Be Made Ahead?

Yes, and it’s actually better if you do. Make it a day or two ahead of time and store in the refrigerator covered. Making Jalapeno Artichoke Dip ahead will allow the flavors to blend and marry.

Can I Make This In A Food Processor?

This is a chunky style dip. If you want to make it smooth and creamy, place all ingredients in a food processor and give it a few whirls.

Is This Jalapeno Dip Spicy?

Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.

How to devein a jalapeno pepper and remove seeds.

Tip: Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice.

Recipe for Jalapeno Artichoke Dip

I hope you give this Jalapeno Artichoke Dip Recipe a try. It truly is an easy quick dip for any type of gathering. Or even to keep in the fridge for a family snack. And most certainly keep this recipe in your back pocket for Super Bowl.

Jalapeno artichoke dip served with Pretzels.

And if you’re looking for even more appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of fun recipes, including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

Jalapeno artichoke dip with crackers.
Print Recipe
5 from 2 votes

Jalapeno Artichoke Dip

This is an artichoke dip recipe that takes a trip South of the Border by adding Jalapenos and cream cheese. A fiesty version of one of our favorite appetizer recipes.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 12
Calories: 125kcal
Author: Lea Ann Brown

Ingredients

  • 14 ½ ounces artichoke hearts Canned, drained and rough chopped
  • 3 medium jalapeño peppers seeded, membranes removed and fine diced
  • ½ teaspoon garlic powder or granulated garlic
  • 1 tablespoon dried onion flakes
  • ½ cup parmesan cheese grated
  • 8 ounce cream cheese softened to room temperature
  • ¼ cup mayonnaise
  • 1 teaspoon paprika
  • ½ teaspoon Kosher salt

Instructions

  • Allow one hour for the cream cheese to soften at room temperature.
  • Place chopped artichoke hearts, jalapeños, garlic powder, onion flakes and parmesan cheese in a large bowl. Mix well. Add salt and pepper to taste.
  • Serve immediately or for best flavor refrigerate overnight to allow flavors to marry. Bring to room temperature before serving. Serve with crackers, pretzels or vegetables.

Notes

Control the spice level of this dip: Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.
Tips For Success: 
  • Allow one hour for cream cheese to come to room temperature and become soft enough to blend together with ingredients.
  • Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice

Nutrition

Calories: 125kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 379mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.1mg

Jalapeno Artichoke Dip … It’s what’s for an Appetizer.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This Artichoke Jalapeno dip recipe was first published in January of 2017 and republished October 2022 with better instructions and step by step photos.