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Mexican Salmon with Salsa Verde

By 2 Comments

Tender flaky oven roasted Mexican Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa verde. An exciting and nutritious salmon entree that’s ready in about 20 minutes = weeknight perfect.

Salmon dinners can be so easy and perfect for weeknight dinners. Take a look at this recipe for Caper Sauce for Salmon. Fresh, creamy and easy.

Cumin chile powder rubbed salmon fillet with black bean and chile rice

What You Can Expect From This Recipe

Combining two of your favorite things, salmon and salsa proved to be a a winning dinner idea.

Tender sweet oven-roasted salmon gets a kick of spice with a cumin, coriander, chile powder seasoning combo. And the tangy refreshing topping of Tomatillo Salsa makes this a delight on the palate.

A little bit spicy, a little bit tangy this Mexican style salmon with salsa will win your heart.

The end result is robust, exciting and easy salmon dinner recipe.

If you’re not familiar with tomatillo salsa, it’s simply a fresh salsa with a different flavor profile than a tomato based salsa.

Salsa verde starts with roasted tomatillos and from there you’ll find the traditional salsa ingredients like onion, jalapeno, etc. You end up with a tangy, sweet, savory salsa that’s truly exciting in flavor.It was delicious on top of this Mexican Salmon entree.

Not to mention a super healthy Mexican seafood recipe. Salmon is full of Omega 3 fatty acids and the health benefits of incorporating salmon into your diet are important. I like this article from Healthline about the Impressive Healthy Benefits of Salmon.

The pre-prep for the salmon comes together in literally just a couple of minutes. Then it’s off to the the oven for a 20 minute roast.

Let’s take a look:

Ingredients for Salmon with Salsa

Ingredients for Mexican Salmon
  • Salmon Fillets: Salmon fillets (rather than steaks) are the most commonly used cut of salmon. A fillet can be a small section of a boned side, intended to feed two people, or an entire boned side to feed more.
  • Cumin and Coriander: Seem to go hand in hand in many Mexican recipes. They compliment each other, as cumin is earthy and smoky. And coriander provides earthiness along with brightness and sweet flavors.
  • Chile Powder: Brings the heat to the overall flavor. I always have a stockpile of New Mexico chile powder. Chimayo being my preference. If you don’t have New Mexico chile powder on hand, Ancho is a good substitute. Don’t use chili (with an i) powder, as that’s a blend of many spices and is used to season chili soup. That spice blend would totally overwhelm this recipe.

How to make Salmon With Salsa – Step by Step

This recipe is so very simple to make. Once you oil and season the salmon fillet, you’re just 15 – 20 minutes away from serving.

  • Using a silicone basting brush, spread the olive oil over the flesh part of the salmon fillets.
  • Mix the spices together in a small bowl.
  • Using your hand, press (don’t rub) the spices over the top of the salmon.
  • Roast the salmon in a preheated 400 degree oven for 15 – 20 minutes or until the salmon starts to flake. Tip: Use the back of a fork to press on the salmon, if the meat spreads apart easily, it’s done.
  • Serve immediately with your favorite Mexican side dish. I like rice with black beans or Mexican Toasted Green Rice.
  • Sprinkle with Mexican Cotija Cheese for garnish.
  • A wedge of Avocado is always a good garnish for anything Mexican food.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Mexican Salmon FAQ’s

Can I Grill This Salmon?

Mexican salmon can also be grilled as opposed to oven roasted. Just coat the grates with oil and cook with the grill temperature between 350 – 400 degrees. You don’t need to turn the salmon just close the lid and let it cook, checking for flareups every once in a while. The salmon will slide off the skin and you’ve got a delightful Mexican Grilled Salmon dinner. Add a few green onions or knob onions to the grill. They’re a great side kick for grilled salmon.

Can I Make This Ahead?

Any salmon entree is best enjoyed as soon as it’s cooked. It’s somewhat finicky to re-heat without over cooking or without compromising the moist texture of salmon.

Can I Use A Tomato Based Salsa?

Absolutely yes. Use your favorite bottled salsa or homemade like this Essential Restaurant Style Salsa. Any salsa will make a tasty salmon with salsa dinner.

Variations:

For a Southwestern flavor profile, switch out the Salsa Verde with my recipe for Black Bean Corn Salsa Dip.

Storage

If you have any leftovers, place salmon is an air tight container in the refrigerator. It will keep for 2 – 3 days. Tip: Use any leftover cooked salmon on a tossed salad.

Recipe For Mexican Salmon With Salsa Verde

Salmon fillet roasted with Mexican spices and served with black beans and rice.

And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’l find lots of great recipe ideas, including the most popular on my site for Heavenly Halibut, broiled halibut fillets.

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.

Mexican salmon with salsa served with rice and beans.
Print Recipe
5 from 1 vote

Mexican Salmon with Salsa Verde

Tender flaky oven roasted Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa. An exciting and nutritious Mexican Salmon entree that's ready in about 20 minutes = weeknight perfect.
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 152kcal
Author: Lea Ann Brown

Ingredients

  • 4 Salmon Fillets rinsed, patted dry
  • 1 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon New Mexico Chile Powder or ancho chile powder
  • 1 Cup Tomatillo Salsa

Instructions

  • Preheat oven to 400 degrees
  • Place the salmon fillets, skin side down on a baking sheet that's been sprayed with PAM. Using a silicone pastry brush, brush salmon fillet flesh with olive oil.
  • In a small bowl, combine the cumin, coriander, chile powder and salt and pepper.
  • Pat (don't rub)the spice mix on top of the flesh of the salmon.
  • Bake the salmon until the flesh starts to flake. To check doneness, use the back of a fork to press on the salmon. If the salmon starts to flake its done. If you start to see albumen (the white liquid in the salmon) the salmon is cooked,
  • Divide the salmon among 4 dinner plates and top each with a spoonful of Tomatillo Salsa.

Notes

Depending on how heavy the side dishes are, this recipe will feed 8 people. Just divide each fillet into two portions.
PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 245mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Mexican Salmon …. It’s What’s For Dinner

Crock Pot Ham and Beans

By 25 Comments

Crock Pot Ham and beans can be made with a leftover ham bone or a meaty ham shank. Served with corn bread and you’ve got some good old fashioned comfort food.

And if you’re looking for a soup to cook when you don’t feel like cooking, don’t miss this 7-can Taco Soup with Ranch Dressing. Your family will love it as much as you do.

Crock pot ham and beans served with a slice of corn bread.

What You Can Expect From This Recipe

Old Fashioned Ham and bean soup, was a meal that my mom served a lot when I was growing up. It wasn’t something that just appeared after Christmas to use up that holiday ham bone. She made it often, made it year round, and used ham shank or chopped ham.

It wasn’t always accompanied with corn bread, but as with every single meal she served, you can rest assured there was bread on the table.  “Eat your bread, you have to support the Wheat Farmers,” she’d order. Which is exactly how our family made its living.

The flavor combination for this crock pot ham and beans recipe is simply outstanding and with creamy white beans, outstanding in texture.

Aside from using the modern convenience of an electric crock pot, this is a very old fashioned recipe for ham and beans.

Making Ham and Beans in the crock pot makes this a easy meal.

Let’s take a look.

Ingredients You’ll Need

As with so many soups, this ham and beans recipe starts with a classic base of mirepoix. What is mirepoix? Simple. It’s a mixture of 2 parts onion, to 1 part carrot, and 1 part celery. Then sauteed to create a flavor base.

As far as ham and beans seasoning? My recipe calls for a tablespoons of my soup seasoning mix. A combination of spices that elevates the flavor of any bean soup. If you don’t want to use my recipe, try this combination:

Crock Pot Ham and Beans Seasoning

  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Creamy great northern white beans soak up the flavor from that sweet salty ham shank. And the rest is culinary history.

ingredients to make slow cooker ham and beans

The ingredients to make ham and beans are simple and straight forward:

  • Chicken Broth: Any brand will do. The recipe calls for 6 cups and that’s why you see a 14.5 ounce can and a 32 ounce carton. Those two containers came close enough to that amount.
  • White Beans: Great Northern White beans are a good choice here. Large, plump and perfect for ham and beans.
  • Ham Shank: A nice big meaty ham shank is preferred for this recipe. I like to buy ham shanks from Whole Foods. Seasoned, uncured and excellent in flavor. The meat that comes off this ham shank is superior in quality. A reputable butcher shop is another resource for a nice meaty ham shank.
  • Soup Seasoning Mix: I keep a supply of homemade soup seasoning mix in my pantry to use all Winter long. It’s a mix of many spices and it turns any bean soup into a flavor extravaganza.
  • Mirepoix: Mirepoix is a very common vegetable mixture for many soups. If you’re in culinary school, the ratio is important. Two parts onion to one part each celery and carrots. For this recipe, I used one cup of each. Practice you knife skills and try to get even small cubes for each vegetable. Flavor and texture will be more consistent if you do.

Recipe Ingredient Swaps

  • Navy Beans: What’s the difference between Navy Beans and Great Northern White Beans? Navy beans are smaller, and have thicker skins. The flavors are similar. Substitute the smaller Navy Beans if you have them, the only difference it will make to the soup will be the size of the bean. Dried cannellini beans are also a popular choice.
  • Ham Hock: Ham hocks tend to be bonier and have less meat. That’s because they come from the “ankle” part of the leg. Ham shank on the other hand is meatier because it comes from the leg area just below the shoulder and hip. You can substitute ham hocks, they’ll bring that smoky ham flavor to the soup, but with much less meat.
  • Ham Bone: And by all means, this is a perfect recipe to use that Holiday leftover ham bone. Crock Pot ham and bean soup is the first thing I make during the holidays, once that ham as been devoured.
  • Seasonings: If you don’t have a supply of my Bean Soup Seasoning, you can season ham and beans by simply adding a couple of bay leaves and a good pinch of dried thyme.

Step by Step Instructions, It’s Easy

cooking chopped carrots, celery and onions to make slow cooker ham and beans
  1. Step 1: Rinse 1 pound dried Great Northern White Beans and sort for misfits. Cover with two inches of water and soak overnight. No need to refrigerate while soaking beans. I use my crockpot insert for this.
  2. OR For the 2-2-2 hot water soaking method, in a sauce pan on the stove, cover beans with water. Water should be 2 inches above the bean level. Bring to a rolling boil and cook them 2 minutes. Remove from heat and let the beans stand in the water 2 hours before cooking. Drain beans and proceed.
  3. Step 3: Saute the celery, onions and carrots. Add a couple of tablespoons of oil to a hot pan stovetop. Saute the vegetables until just getting tender, about 5 minutes.
Ham hock, white beans, vegetables and seasonings in crockpot to make ham and beans
  1. Step 4: Add the drained Great Northern Beans, vegetables, ham shank and seasonings to the slow cooker.
Adding chicken broth to ingredients to make crockpot ham and beans
  1. Step 5: Add the chicken broth and you’re ready to cook. Set the crock pot on low and cook for 7-ish hours. Depending on how fresh your dried beans are, the soup could be ready in 6 hours or perhaps as long as 8 hours. Also, beans that have been soaked overnight will cook faster.
  2. To Finish: To finish the soup. Once the beans are tender, remove the ham shank. When the ham shank or ham bone is cool enough to handle, using two forks, shred the meat from the bone. Add the shredded pork back into the soup.

FAQ’s And Tips

Is it necessary to soak beans before cooking?

You don’t have to soak dried beans overnight. But here’s the benefit of doing so. Soaking dried beans overnight will simply reduce the time it takes them to cook them to a tender state. Soaking beans overnight will also improve their texture.

What if I forget to soak beans overnight?

If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cooking time will only be two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.

What happens if you don’t soak beans before cooking?

I must admit, that I’ve added rinsed and sorted dried beans directly to my crockpot and cooked them on low until tender. No soaking at all. It works fine because you’re using a slow cooking method to gently bring those beans into tender goodness. A scoop of lard always adds to their silky texture.

Should I drain the dried beans soaking water?

Yes and No. There are several theories about this. The science behind draining the soaking water and adding new liquid dictates that you’re removing some of the sugar components that cause gassiness. On the other hand cooking the beans in the same water they soaked, can also create a thicker broth. For this recipe, you’re using chicken broth to cook the beans, so yes, you’ll drain the water.

Can I soak beans in chicken broth instead of water?

Yes. If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans.

How To Eat Ham and Beans with Cornbread

How to eat crockpot ham and beans with cornbread.
  • I’m of the opinion it should be a law to serve ham and beans with cornbread.
  • Place a good sized slice of cornbread in the plate with the ham and beans.
  • Use a spoon to gather a bit of the cornbread, a piece or two of ham and of course some of those soft creamy beans. The flavor combo is divine.
  • A sprinkle of raw chopped sweet onions is also a nice addition.

Recipe for Crock Pot Ham and Beans

Crockpot ham and beans served with cornbread.

And if you’ve been toying with the idea of making homemade cornbread, take a look at my recipe. It’s one of the most popular recipes on my site.

More Dried Bean Soup Recipes

And if you’re a soup fanatic like we are here on the ranch, you won’t want to miss my Soup Category. You’ll find lots of delicious soup recipes. Including the most popular on my site, Anthony Bourdain’s New Mexico Beef Chili Recipe.

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.

Crockpot ham and beans served with cornbread.
Print Recipe
5 from 1 vote

Crock Pot Ham and Beans

Ham and Beans made oh-so easy in your crock pot. Creamy Great Northern Beans, smoky salty chunks of ham, sweet and spicy corn bread and you've got a winning comfort food combination.
Prep Time15 minutes
Cook Time7 hours
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Equipment

  • Crockpot, Slow Cooker

Ingredients

  • 1 pound Great Northern White Beans sorted for misfits and rinsed. Or you can use Navy beans
  • enough water to cover beans by 2 inches
  • 1 Tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup sweet onion diced
  • 6 cups chicken broth or water
  • 1 ham shank or ham bone
  • 1 Tablespoon Soup Seasoning Mix or 2 bay leaves and 1 teaspoon dried thyme
  • corn bread for serving

Instructions

  • Rinse beans and sort for misfits.
  • Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
  • Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
  • Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
  • Let cook on low for 6 – 7 hours on low or until beans are tender.
  • Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
  • Season with salt and pepper.
  • To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.

Notes

If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cook for two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans. 
If you don’t keep a supply of Soup Seasoning Mix in your pantry, use this simple ham and beans seasoning:
  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2184IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

Slow Cooker Old Fashioned Ham and Beans …It’s what’s for Dinner.

Chipotle Spicy Sweet Potato Soup with Apples

By 31 Comments

With chipotle, apples, ginger and lime, this savory spicy Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.

Chipotle Sweet Potato Soup garnished with pepita seeds, cilantro and sour cream.

This recipe was first published in February, 2015 and updated November, 2020

About This Soup and Why It Works

When the weather turns chilly, this is one of the first soup recipes I turn to, to celebrate Fall.

The prep for this soup is easy and the reward a complex set of flavors that will wow your dinner crowd.

This spicy sweet potato soup is a one pot meal that the whole family will love. Paired with a simple green salad and some bread, it’s the perfect light dinner.

Sweet potatoes are super healthy, packed with nutrients, antioxidants and fiber. Making them a wise choice for health. Adding adobo sauce from a can of chipotle peppers, adds spicy smoky fun and excitement to the overall flavor.

The ease of this sweet potato soup recipe is just an added bonus to the flavor that comes along for the ride. Onions, celery, Granny Smith apples are just the beginning of the lineup.

In the end you have a combination of sweet, savory, spicy and creamy. Sounds perfect, doesn’t it?

Ingredients for Spicy Sweet Potato Soup

Ingredients to make spicy sweet potato soup.
  • Chicken Broth: Is the only liquid used to make this soup which makes this a non-dairy sweet potato soup.
  • Onions and Celery: Onions and celery are sauteed in oil and butter for the foundation to build flavor. Sweet onions or yellow onions are used for this soup.
  • Oil and Butter: Why use both? Butter brings that buttery flavor, while vegetable oil, with its higher heat index will keep the butter from burning, allowing you to saute the onions and celery to their desired tenderness.
  • Ginger and Garlic: Ginger has a great flavor profile to compliment sweet potato and would soup be soup without garlic?
  • Granny Smith Apples: A crisp hard apple with a sharp flavor offsets the sweetness of the sweet potato.
  • Chipotle Sauce: Using the sauce that surrounds those chipotle peppers in adobo brings a welcome just right spicy heat and smoky flavor.
  • Lime Juice: Acidic lime juice balances and brightens flavors.

Ingredient Swaps

  • Chicken Broth: Substitute Vegetable Broth to make this a vegetarian sweet potato soup.
  • Granny Smith Apples: You can substitute any crisp tart apple for the Granny Smith Apples. Pink Lady Apples, Braeburn, McIntosh, or Jonathan apples are a good choice. Avoid sweet apples like Gala, or Golden Delicious. With the sweetness from the sweet potato, a sweet apple will make the soup overly sweet.
  • Chipotle Sauce: Don’t have a can of Chipotle Peppers en Adobo? Use 1 Tablespoon of Tomato Paste and 1 teaspoon of hot smoked paprika.
  • Lime Juice: Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.
  • Sweet Potatoes: You can substitute Butternut Squash for the Sweet Potatoes. The soup won’t be quite as sweet but still incredible with flavor.
  • Sour Cream: This soup is shown garnished with sour cream. You can switch out the sour cream with non-fat Greek yogurt for a healthier option.

How To Make Spicy Sweet Potato Soup

Sauteeing onion and celery to make spicy sweet potato soup
Step 1
Adding chipotle sauce to sweet potato soup
Step 2
  • Step 1: Add butter and olive oil to a Dutch oven. When butter starts to bubble, add the celery and onion and cook until tender, about 5 – 6 minutes.
  • Step 2: Add chopped apples, garlic, and ginger. Cook until fragrant, about 2 minutes.
Adding sweet potatoes to broth to make sweet potato soup

Step 3
Using an immersion blender to puree curried butternut squash soup
Step 4
  • Step 3: Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Step 4: Using an immersion blender, puree the soup until smooth.
  • Serve and garnish with cilantro, pepita seeds and sour cream.

FAQ’s and Tips

What’s the best way to cut ginger?

I pick around the ginger bin for the smallest piece I can find because it usually goes bad in the fridge before I can use it all. Freeze it! Put it in a plastic bag and freeze it and when you need a little, just pull it out and zest it using a microplane. You don’t even need to peel it. No more wrestling with mincing that fibrous chunk of ginger.

When chopping cilantro, do you chop the stems?

You really don’t need to spend time scraping the leaves from the stalks. Just chop it together with the leaves. Unlike other leafy herbs, the stalks of cilantro are not bitter. You can use it all.

Can I substitute butternut squash soup for sweet potato?

Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding. Pro tip: Add carrot to butternut squash soup for color.

Can I use a blender if I don’t have an immersion blender?

Yes, but be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.

How do you swirl cream on top of soup?

Drizzle don’t drop. Use a squeeze bottle to drizzle cream, yogurt or sour cream over any soup. Thin yogurt or sour cream with milk. Don’t just plop a dollop in the center of the soup. A drizzle is much prettier don’t you think? To make the simple design in the photography, just take a toothpick and drag through the strip of sour cream.

Chipotle Sweet Potato Soup Recipe with Apple

Spicy Sweet Potato Soup garnished with sour cream and pepita seeds.

Just serve this with a simple tossed salad and some crusty bread. A perfect Fall meal.

I hope you give this spicy Sweet Potato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And please scroll down and leave a message about your experience with the recipe. Your feedback is valuable to me for developing future recipes. And if you have a favorite Sweet Potato Soup recipe, let me know, I'd love to give it a try.

Relates Recipes

Looking for more sweet potato soups? Don’t mis this Chicken Soup with Sweet Potatoes. It’s super easy and super delish. One your family will devour.

And if you love soup recipes as much as we do, don’t miss my Soup Category, you’ll find lots of great recipes, along with the most popular on my site for Anthony Bourdain’s New Mexico Style 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.

Spicy Sweet Potato Soup with Chipotle and Apples
Print Recipe
5 from 5 votes

Spicy Sweet Potato Soup Recipe with Apples

With chipotle, apples, ginger and lime, this savory Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Mexican, Southwestern
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 165kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon Vegetable oil
  • 1 tablespoon Butter
  • 1 ½ cups Yellow onion chopped
  • 2 ribs Celery cut crosswise into thin slices
  • 2 Granny Smith apples cores removed and cut into 1 inch dice
  • 1 large clove garlic peeled and thin sliced
  • 1 teaspoon Fresh ginger grated
  • 1 tablespoon Adobo sauce from canned chipotles with adobo or more depending on taste and heat level
  • salt and pepper to taste
  • 4 cups Chicken or vegetable broth
  • 1 cup Water
  • 1 ½ pounds Sweet potatoes peeled and cut into 1 inch dice
  • 1 tablespoon Lime juice fresh squeezed
  • 2 tablespoons Toasted Pepita Seeds
  • Cilantro leaves and Greek Yogurt or Sour Cream for garnish

Instructions

  • Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts.
  • Add the onion and celery and cook until tender and translucent, about 6 minutes.
  • Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
  • Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
  • Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper.
  • Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.

Notes

Using a blender if you don’t have an immersion blender: Be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.
Can I substitute Butternut Squash for Sweet Potato? Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding.
Culinary School tip: Add carrot to butternut squash soup for color.
Culinary School Tip: Keep fresh ginger in the freezer. When you need some, grate it with a microplane zester. No need to even peel the ginger.
Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 874mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12179IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg

Spicy Sweet Potato Soup with Apples and Chipotle …It’s what’s for Dinner.

Swiss Cheese Cauliflower Casserole with Peas and Prosciutto

By 50 Comments

This Swiss cheese cauliflower casserole brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you’ll want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and savory with prosciutto.

Creamed Swiss Cheese Cauliflower casserole side dish.

About This Recipe – Why It Works

Cauliflower is one of those vegetables that I happily eat year ’round, raw or simply roasted with some garlic and olive oil. I love its flavor in all its nutty glory.

But with its snowy clusters, it seems perfectly seasonal for a winter side dish. 

And creamy easy cheesy cauliflower in a casserole = it’s over the top.

This Swiss cheese cauliflower casserole is one that I keep in my back pocket and sneak it out for special occasion or holiday meals …and not so much for the reason that it’s difficult or time consuming, it’s just one of those side dishes that brings a velvety and rich elegance to a special meal.

Cauliflower with it’s naturally creamy properties and flavor makes a perfect partner for Swiss cheese.

Swiss cheese is a generic name for several varieties of North American cheese which resemble Emmental (or Emmentaler) which originated in the area around Emmental, Switzerland.

Our absolute favorite of this type of cheese is Jarlsberg which is a mild, semi-soft cow’s milk cheese from Norway. It tends to be sweeter and stronger than Emmentaler, it’s buttery and rich in texture with a nutty flavor. Bingo…great for cauliflower.

We buy it in a huge wedge at Costco and savor every bite, whether it be just a small slice on a cracker or on top of a sliver of ham with a dollop of Dijon. Great flavor combinations.

This recipe comes from the highly acclaimed cookbook, The New Basics, by Julee Rosso and Sheila Lukins.

Let’s take a look at this creamed cauliflower casserole:

Ingredients You’ll Need

Ingredients to make Swiss Cheese Creamed Cauliflower Casserole
  • Parsley: Purchase flat leaf Italian parsley. As I learned in Culinary School, curly leaf lettuce is mostly used for plating garnish, like you see next to that burger you ordered in a restaurant.
  • Swiss Cheese: Use a good quality Swiss cheese. One that tastes like Swiss cheese. I’ve found some of the cheaper brands don’t have much flavor. I like Jarlsberg for this recipe. It’s perfect for this baked cauliflower with cheese sauce.
  • Cauliflower: Use a nice big head of fresh cauliflower for this recipe. I’ve not used frozen cauliflower, so not sure if the texture would be compromised. We don’t want mushy cauliflower.
  • Flour: All purpose. We use the flour as a thickener for the roux.
  • Cream: Heavy Cream or Whipping Cream will work for this recipe.
  • Peas: Any brand of frozen peas will work for this recipe. They add color and a hint of sweetness.
  • Garlic: 4 cloves, minced. Practice those knife skills. Using a garlic press will bring more oil out of the garlic and will produce a stronger slightly bitter flavor.
  • Prosciutto: Prosciutto has a delicately sweet and salty flavor. It’s a lovely addition to this casserole. A perfect partner for Swiss cheese.

Ingredient Swaps

  • Prosciutto: In place of prosciutto use pancetta. Unlike prosciutto, pancetta needs to be cooked before eating. You will have to cook it longer to make sure it’s cooked through.
  • Cheese: If you’re not a Swiss cheese fan, substitute any white melting cheese. Muenster would work well here or Monterey Jack. I’d avoid a yellow cheese, simply for the presentation factor.

How To Make This Recipe

This recipe comes together as expected with a simple roux of flour, butter and cream and is made even more decadent with the Jarlsberg cheese and prosciutto. Colorful with some dots of peas will have everyone yodeling for more.

Starting this recipe stovetop and finishing in the oven, this is easily a one pot side dish using my smaller Le Creuset Dutch Oven.

Cooking prosciutto in a dutch oven
Step 1
  • Step 1: Even though Prosciutto is air dried cured ham, ready to eat, we’re still going to chop it up and get it nice and hot in our Dutch Oven. Start by adding butter to the Dutch oven that’s been heated over medium high heat. When the butter starts to bubble, add the garlic and cook until fragrant. About 1 minute. Add the prosciutto and get it nice and hot. Stirring for about 2 minutes.
adding cauliflower to prosciutto in a dutch oven to make creamed cauliflower
  • Step 2: Add cauliflower florets to the hot pan and stir well. Cook cauliflower until it just starts to lose its crispness. About 4 minutes.
Creamed cauliflower in a Le Creuset Dutch Oven.

Step 3: Stir in the flour and stir constantly for 1 minute. Add cream, peas and cayenne pepper (if using) and stir well. Remove from heat.

  • Step 4: Stir in Swiss cheese and parsley.
  • Step 5: Move Dutch oven to the oven and bake until bubbly. About 30 minutes at 350 degrees.

FAQ’s and Ingredient Swaps

Can I use frozen cauliflower for this recipe?

I never have used frozen cauliflower. If you do use it, keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Can I substitute milk or half and half for cream?

Yes, the end result will not be as thick and rich, but either milk or half and half will work fine. I’d recommend using full fat milk. A lower fat milk may separate or curdle during cooking.

Recipe For Swiss Cheese Cauliflower Casserole

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish

If you’ve been looking for a cheese cauliflower casserole with cheese sauce recipe, I hope you give this one a try, and if you do, please come back and give the recipe a star rating and scroll down and leave a message about your experience with the recipe.

And if you have a favorite creamed cauliflower recipe, let me know, I’d love to give it a try.

More Special Side Dish Recipes

And if you’re looking for more side dish recipes, don’t miss my side dish category. You’ll find lots of recipe ideas, including the most popular for Broccoli Cheese Whiz Rice Casserole.

creamed cauliflower casserole with swiss cheese served in a le creuset baking dish
Print Recipe
5 from 8 votes

Swiss Cheese Cauliflower Casserole

This creamed cauliflower casserole type recipe brings a velvety rich elegance to any meal. Whether you’re entertaining, or just looking for a side dish for a family meal, you want to take a closer look at this one. Loaded with Swiss cheese, flirty with green peas and fancy with a surprise of prosciutto
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons unsalted butter
  • 4 cloves garlic minced
  • 4 ounces prosciutto chopped
  • 1 large head cauliflower divided into florets
  • 2 Tablespoons all purpose flour
  • 1 ½ Cups heavy cream or whipping cream
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • ½ Cup Frozen peas
  • 1 ½ Cups Jarlsberg or Swiss Cheese shredded
  • ½ Cup Parsley chopped

Instructions

  • Preheat oven to 350 degrees.
  • In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
  • Add the cauliflower florets and cook just until is begins to lose its crispness, 3 – 4 minutes, stirring often.
  • Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
  • Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

Notes

You can use pancetta for this recipe. You will need to cook it longer. Prosciutto is cured and ready to eat, pancetta is raw and must be cooked.
Can I use frozen cauliflower for this recipe? Yes, but keep in mind the texture of the cauliflower may be compromised, as it’s already been blanched before freezing. Add it, still frozen, at the same time you stir in the Swiss cheese and parsley. Then bake.

Nutrition

Calories: 409kcal | Carbohydrates: 11g | Protein: 11g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 185mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1472IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 1mg

Swiss Cheese Cauliflower Casserole …It’s what’s for a Side Dish.

Instant Pot Pear Risotto with Peppered Beef

By 3 Comments

Fall flavors shine when creamy risotto is complimented by sweet and caramelized fried pears. This creamy savory treat becomes even more special when topped with thin sliced peppered beef. It’s an easy restaurant quality meal from your own kitchen…let’s take a look at this easy Instant Pot Pear Risotto Recipe.

About the Instant Pot Risotto Recipe – and Why it Works

I’ve had this recipe idea for pear risotto in the back of my mind for months. All I needed was for pear season to arrive.

Risotto is one of my very favorite rice dishes to make. So luxuriously creamy. It has a reputation of being somewhat a chore to make, but the Instant Pot changes all of that.

Making risotto in the instant pot takes all of the fussy high maintenance out of the risotto process. I just can’t tell you how easy it is to make risotto in a pressure cooker and how perfect that risotto is.

Hands off! Super creamy and super easy an instant pot risotto recipe is a dream come true.

So easy that I should be making it once a week.

And thanks to that pressure cooker risotto, you have plenty of time to fry and caramelize pears, grate some Parmesan cheese and sear a steak stovetop. End result is a beautiful steak and risotto Fall meal.

Creamy, sweet, salty and totally incredible. The pears retain a little bit of their crunch and compliment the creamy rice. Their sweetness is a wonderful partner to the salty cheese. And topped with tender steak, you’re feeling pretty fancy.

The flavors divine and the textures melt in your mouth creamy.

Let’s take a look.

Ingredients for this Recipe

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

  • Steak: Use any steak that you feel comfortable cooking stovetop. In this photo I used a tri-tip steak because that’s what I had on hand. My choice would actually be a filet mignon tenderloin.
  • White Wine and Chicken Broth: Don’t pull out your best bottle of white wine for this recipe. However, don’t use a white wine you wouldn’t drink. You’ll need ¾ cup. Chicken broth makes up the bulk of the liquid for cooking this risotto.
  • Butter and Olive Oil: The reason I like to use both is that you get the benefit of a buttery flavor, and the olive oil keeps the butter from burning easily.
  • Lemon: Adds and brightens flavors.
  • Onion: Chopped sweet or yellow onion for this recipe.
  • Pear: Use firm green pears.
  • Basil: Basil and pear are compatible flavor partners on the palate.
  • Parmesan Cheese: Adds a salty, fruity, nutty and savory flavor.
  • Cream: Buttery and rich, I love adding cream to Risotto.

How to make this Recipe

Frying chopped pears for risotto
Step 1
  • Step 1: Start by cooking the pears. Remove the stem, then slice the pear in half vertically. Remove any seeds. Peel the pears if you want, I left the skin on.
  • Rough chop the pears. Heat a saute pan over medium high heat, then add butter. When the butter is bubbly, add the pears and cook until they start to brown. Remove from heat and set aside.
frying onions in the instant pot to make risotto
Step 2
sauteeing arborio rice in the instant pot to make risotto
Step 3
Adding wine and chicken broth to arborio rice to make risotto in the instant pot
Step 4
  • Step 2: Turn the Instant Pot dial to the sautee function. Add the oil and remaining butter. When the butter is almost melted, add the onions. Saute stirring frequently until the onions are starting to turn opaque.
  • Step 3: Quickly add the arborio rice. Stir constantly to coat the rice with the oils. Cook until rice is toasted, about one minute.
  • Step 4: Add in the wine, and stir. Once the rice has absorbed the wine add the chicken broth. Stir well.

Finishing the recipe

  • Cancel the sautee function on the Instant Pot, then place the lid on and lock into place.
  • Select the high pressure setting and set the timer feature to six minutes.
  • In the meantime, lightly salt and generously pepper the steak. Lightly oil either a cast iron skillet or a French steel pan. When the pan is hot, cook the steak for about 5 – 6 minutes per side. Using an instant read thermometer, test the temperature of the steak, 120 degrees for rare, 125 – 130 degrees for medium rare. Tent and set aside.
  • When the timer beeps, release the pressure on the Instant Pot. Once the pressure is released, remove the lid. 
  • Stir in the pears, Parmesan cheese, cream, and basil. Add a little more butter if you'd like. Season modestly with salt and pepper.
  • To serve, slice the steak as thin as you can get it. Place a scoop of risotto on four plates and top with strips of the steak. Garnish with basil leaves.

FAQ’s and Tips

Can I use a rice other than Arborio Rice to make Pear Risotto?

The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.

Can I make this recipe stovetop?

Absolutely! Just follow the instructions below using a heavy pan in place of the Instant Pot. Increase the wine to 1 ½ cups You’ll need to cook the rice longer. The cook time will increase to twenty minutes. Increase the chicken broth to four cups and instead of adding the chicken broth all at once, add it a ladle at a time and stir every few minutes. Finish by stirring in the pear, parmesan and cream.

Can I use dried basil for Pear Risotto?

Fresh is best, but yes you can use dried basil. Use one teaspoon of dried basil and add it to the Instant Pot at the same time you add the chicken broth, rather than at the end of the recipe. Remember, dry herbs cook with the food, fresh herbs are tender and are added at the end of a recipe.

Can I use pre-shredded Parmesan cheese?

For optimum flavor and texture, use fresh grated Parmesan for this recipe? That’s as opposed to the shredded Parmesan that comes in a plastic container. No need to skimp on quality for this recipe.

Should I rinse the rice before adding it to the Instant Pot?

No need to rinse the rice. It will wash away some of that all important starch.

Instant Pot Pear Risotto Recipe with Peppered Beef

If you’ve been looking for savory pear recipes, this one is well worth a try.

Top a serving of Parmesan and Pear Risotto with some ultra-thin slices of tender peppered steak to bring a restaurant quality meal to your own table with hardly any fuss.

What to serve with risotto? Try serving this meal with a small drizzle of balsamic vinegar and a side dish of mixed green salad.

I hope you give this recipe a try, and if you do, please come back and give the recipe a star rating and scroll down and leave a message about your experience with this recipe.

And if you have a favorite risotto recipe, let me know, I’d love to give it a try.

And if you’re looking for more main course Beef recipes, don’t miss my Beef Category. You’ll find lots of recipe ideas, including the most popular on my site for a great lineup of Father’s Day Burgers.

Print Recipe
5 from 3 votes

Instant Pot Pear Risotto Recipe with Parmesan and Peppered Beef

Creamy delicate risotto is complimented by sweet and caramelized fried pears. This creamy savory meal becomes even more special when topped with thin sliced peppered beef.
Prep Time15 hours
Cook Time30 minutes
resting time10 minutes
Course: Main Course Beef
Cuisine: Italian
Servings: 6
Calories: 670kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon Extra virgin olive oil
  • 4 Tablespoons Butter divided
  • 2 large Green Pears firm, cores removed and rough chopped
  • Juice and zest of ½ lemon
  • 1 medium Onion sweet or yellow, chopped
  • 1 ½ cups Arborio rice or Carnaroli rice
  • ¾ cup Dry white wine
  • 3 cups Chicken stock
  • 3 Fresh Basil Leaves cut into ribbons, and more for garnish
  • ½ cup Parmesan Cheese grated or shaved
  • 2 Tablespoons Heavy or Whipping Cream
  • 1 pound Lean Beef Fillet
  • 1 Tablespoon Fresh Ground Pepper

Instructions

  • Remove the cores and seeds from the pears and rough chop. You can choose to peel or not to peel the pears. (I did not)
  • Heat two tablespoons of the butter in a non-stick fry pan. Once the butter is bubbly, add the pears. Cook until they're just starting to brown and becoming a bit tender. Remove from heat and set aside.
  • Place the chicken stock in a pyrex bowl and microwave for two minutes or until warm.
  • Turn your instant pot function to sautee. Add the olive oil and remaining butter. When the butter is bubbly, add the onions. Saute until they start to turn opaque.
  • Add rice and wine to the instant pot. Stirring constantly until the wine has evaporated.
  • Add the warm chicken broth to wine, rice and onion mixture in the Instant Pot and give it a good stir.
  • Reset the Instant Pot function to Pressure Cook and set the time to 6 minutes.
  • In the meantime, heat either a cast iron skillet or a French steel pan over medium high heat. Season steak both sides with the fresh ground pepper and salt. Cook the steak to desired temperature. 120 degrees for rare, 125 – 130 degrees for medium rare. Tent and set aside.
  • Once the Instant Pot timer indicates cook time is over, release the pressure. When pressure is gone, remove lid and stir in the grated Parmesan cheese, cream, basil and sauteed pear.
  • Stir well and season with fresh ground pepper.
  • Using the sharpest knife you own, thin slice the steak. To serve, place a scoop of risotto on a plate, top with slices of steak and garnish with basil. Curl the beef slices for presentation.

Notes

You can use dried basil in place of fresh. Use 1 teaspoon of dried basil and add it to the Instant Pot at the same time you add the chicken broth.
Use whatever steak cut you feel comfortable cooking on the stovetop. I like filet mignon for this recipe. Or you can even use a tri-tip steak. Check out this article for pan frying steak. 

Nutrition

Calories: 670kcal | Carbohydrates: 59g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 414mg | Potassium: 539mg | Fiber: 4g | Sugar: 10g | Vitamin A: 404IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 5mg

Pear Risotto with Peppered Beef … It’s Whats for Dinner