Month: November 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese
November 12, 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese

Chicken Cutlets Topped with Roasted Peppers and Provolone cheese This recipe came about when my husband put me on a quest to recreate a dinner that he got at a local Italian restaurant called, Chicken Philly.  This is like Chicken Parm’s brother from another mother …

Fall, Mains, Winter
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by kimcrossin
Healthy Spaghetti Squash Alfredo with Chicken and Broccoli
November 12, 2024

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli If you’re looking for something healthy, quick, easy and very satisfying I’ve got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce. Oh also, it’s also made …

Healthy-ish, Mains
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by kimcrossin
Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto
November 12, 2024

Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

Spring Chicken Milanese

Chicken cutlets get topped with roasted spring vegetables in an apple cider vinaigrette, creamy burrata cheese and pesto. Not only is this beautiful on the eyes, but it feels fresh, light and so satisfying. Along with the vegetables, zesty vinaigrette and bright herbs, you get the salty crunch of the chicken cutlet and creaminess of the burrata cheese. I like to bake the chicken cutlets in the oven or even air fry them to keep the meal on the lighter side.

What you'll need

Main Ingredients

  • Chicken Cutlets – Thinly sliced chicken that get’s pounded to 1/4 inch thick. 
  • Pesto – Buy a jar of store bought to save time or make your own. If you need a recipe I have a great one HERE
  • Burrata Cheese – Similar to fresh mozzarella cheese except it’s filled with cream which gives it that luscious center when you break it open.
  • Vegetables – I like to use: fennel, shallots, artichokes, radishes and cherry tomatoes. Feel free to use whatever vegetables you want! 
  • Vinaigrette – Use your favorite store bought vinaigrette as a short cut or make the one given in this recipe which is super quick and yummy. I use: olive oil, apple cider vinegar, dijon mustard, honey and Italian seasoning. 

Prepare the Chicken Cutlets

  • Use store bought thinly sliced chicken breast or slice the chicken breast yourself along the horizontal center – You can buy thinly sliced chicken that is already sliced thin for you in the store or do it yourself  which is always more cost effective. 
  • Pound each piece of chicken to a 1/4 inch thickness – Lay a piece of chicken between two layers of plastic wrap. Using a meat mallet, rolling pin or heavy pan pound the chicken to a uniform thickness of about 1/4 inch.

Bread the Chicken Cutlets

  • Set up the breading station: flour, eggs and breadcrumbs.
    • Set up three shallow bowls or plates. Place the flour in one, eggs in another and breadcrumbs in the last.
    •  Season the flour. Whisk to combine. 
    • Add Pesto to the eggs. Whisk to combine.
    • Combine breadcrumbs, panko and parmesan cheese.  Whisk to combine
  • Bread the chicken:
    • Coat your chicken in flour and shake off the excess.
    • Coat it in the Eggs & Pesto again allowing the excess to drip off.
    • Coat it in the breadcrumbs pressing them into the chicken to make sure they are adhered.
  • Place the breaded chicken cutlets on a roasting rack set on top of a sheet pan. This will help keep them dry so they crisp up better. 

Roast The Vegetables & Chicken Cutlets

Slice and Chop the vegetables

  • Shallots – Cut each end off and peel off the outer skin. Slice. 
  • Fennel – Cut the top off. Cut a V to remove the core. Slice.
  • Radishes – Remove the leaves and reserve for plating. Cut each radish in half.
  • Artichokes – Buy whole or quartered artichokes. If whole, cut each artichoke in half. 
  • Cherry Tomatoes -Place them on the sheet pan whole. 

Make the Vinaigrette

  • Whisk the following ingredients in a medium sized bowl: 
    • 1/4 Cup Olive Oil
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Honey
    • 1 Tbsp Dijon Mustard
    • 1/2 tsp Italian Seasoning
  • Arrange the vegetables on a sheet pan & drizzle with a couple tablespoons of the vinaigrette. Toss.
  • Roast at 425° for about 30 minutes until they start to get caramelized and brown. 

For the Chicken 

  • Spray the Chicken Cutlets with cooking spray on both sides
  • Halfway through the vegetables roasting, place the chicken in the oven and cook for 15-18 minutes. 
    • Air Fryer Option: Spray the chicken cutlets with cooking spray on both sides. Pre-heat the air fryer at 400° for 5 minutes. Air Fry the cutlets at 400° for 8-9 minutes until the internal temperature registers 165°. Flip halfway through.

To Serve

  • Plate the chicken
  • Top with some of the radish leaves (or arugula) & the roasted vegetables
  • Drizzle with remaining vinaigrette
  • Top with burrata cheese
  • Drizzle Pesto on top
  • Garnish with fennel fronds

Can you make this ahead?

Yes, you can make and bread the chicken cutlets in advance.

  • If using the same day, Place the whole sheet pan, with the chicken on the roasting rack, in the refrigerator. No need to cover. This will help dry it out more, similar to a dry brine, to help it get crispy.
  • Freezing Option – Follow the directions for the chicken cutlets all the way up to breading them. After they are breaded, place them on a sheet pan, making sure not to touch, and flash freeze for 30 min. Wrap each breaded chicken cutlet in plastic wrap and then store in a gallon sized freezer bag for up to 3 months. Unthaw and bring to room temperature before using. 

Yes, you can roast the vegetables in advance

  • Follow the directions to roast the vegetables and store in an airtight container in the refrigerator for 3-4 days. 

Chicken Cutlets with Roasted Spring Vegetables, Burrata & Pesto

I think of this as a Spring Chicken Milanese. Top a crispy oven baked chicken cutlet with some roasted spring vegetables, burrata cheese and pesto. It's fresh, healthy and so satisfying.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dinner, lunch
Cuisine: American, Italian
Keyword: Baked Chicken Cutlets, Burrata Cheese, Chicken, Pesto, Roasted Vegetables
Servings: 0

Equipment

  • 1 Meat Mallet
  • 1 Sheet Pan
  • 1 Roasting Rack
  • 1 Cutting Board
  • 1 Whisk
  • 1 Medium Bowl
  • 3 Shallow Bowls or Plates

Ingredients

Vinaigrette

  • 1/4 Cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1/4 tsp Italian Seasoning

Spring Chicken Milanese

  • 4 Chicken Cutlets Thinly Sliced Chicken Breast
  • 1/2 Cup Flour
  • 1/2 tsp Garlic Powder
  • 2 Eggs
  • 2 Tbsp Pesto
  • 1/2 Cup Bread Crumbs
  • 1/2 Cup Panko
  • 1/2 Cup Parmesan Cheese grated
  • 1 Tbsp Parsley chopped
  • 2 Medium Shallots sliced
  • 1 Fennel Bulb sliced
  • 1 Bunch Radishes tops removed and leaves reserved, cut in half
  • 1 Can Artichokes whole or quartered
  • 1 Container Cherry Tomatoes

Instructions

Make the Vinaigrette

  • Whisk all of the ingredients for the vinaigrette together in a medium bowl.

Chicken Cutlets & Roasted Vegetables

  • Preheat the oven to 425°
  • Prepare the breading station with three shallow dishes. One with flour, garlic powder, salt and pepper. The second with eggs and two tablespoons pesto. The third with breadcrumbs, panko, parmesan cheese and parsley. Whisk or mix to combine. 
  • Dredge the chicken cutlets in flour and then the eggs allowing the excess to drip off. Last, coat in the breadcrumbs pressing them on to throughly coat. Place on a wire roasting rack on top of a sheet pan. 
  • Arrange the sliced and halved vegetables on a sheet pan and drizzle with a 1-2 tablespoons of the vinaigrette. Toss to coat.
  • Roast the vegetables in a 425° oven for about 30 minutes or until they start to caramelize and brown.
  • Halfway through the vegetables roasting, spray the chicken with cooking spray on both sides and bake in the oven for 15-18 minutes.

To Serve

  • Plate the chicken cutlet, top with some of the reserved radish leaves (or arugula) and roasted vegetables. Drizzle with some more of the vinaigrette.
  • Top with burrata cheese. Drizzle with pesto and garnish with some of the fennel fronds.
Tried this recipe?Let us know how it was!
Healthy-ish, Mains, Spring, Spring/Summer Feature
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by kimcrossin
Creamed Spinach
November 12, 2024

Creamed Spinach

Creamed Spinach This creamed spinach is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years.  Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it …

Appetizer, Christmas, Sides, Spring, Vegetarian
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by kimcrossin
Guinness Shephard’s Pie
November 12, 2024

Guinness Shephard’s Pie

Shepherd’s Pie Every year when St. Patrick’s Day comes around it’s time for me to make Shepherd’s Pie. Shepherd’s Pie is a mixture of lamb and vegetables that cook in a flavorful gravy, then it all gets topped with mashed potatoes and bakes until the …

Mains, Winter
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by kimcrossin
Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas
November 12, 2024

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

BROWN SUGAR SPICED CHICKEN THIGHS WITH MOROCCAN CARROTS & CHICKPEAS

This meal was inspired from a recipe I tried in a cookbook called good clean food by Lily Kunin. You can find her cookbook linked HERE. It’s a plant based cookbook that is categorized by recipes to help your body get energized, nourished, detoxed, restored etc. Her moroccan chickpea + carrot salad is listed underneath “sustain”, meals to help you stay fueled up. I loved it and is an amazing side or lunch in and of itself.  However, I thought it would be great paired with some sweet spiced chicken thighs. Then I wanted to level out all of the flavor with a bright acidic note of a lemony yogurt that you can scoop up with each bite. Lastly, some hot honey drizzled overtop is the chefs kiss. 

What You'll Need

  • Bone-In Skin-On Chicken Thighs – Bone-In will make it more flavorful and keep it juicier. It takes a little longer but they are done in 35 min in the oven. 
  • Carrots – I love to use rainbow carrots if your grocery store carries them. Regular carrots are perfect too.
  • Chickpeas – 1 can of chickpeas rinsed and drained.
  • Shallot – You can substitute half of a red onion.
  • Parsley – Fresh is best.
  • Pistachios -You can substitute almonds as well. 
  • Full Fat Plain Greek Yogurt – Full fat is recommended because it’s just more substantial and creamier. 
  • Lemon – You’re going to want the zest and juice. 
  • Honey – For the yogurt sauce and the hot honey.
  • Crushed Red Peppers – For the hot honey.
  • Brown Sugar – For the Chicken thigh rub.

SPICES

  • Onion Powder
  • Ginger
  • Cayenne
  • Allspice
  • Cumin
  • Cinnamon
  • Garlic Powder
  • Tumeric

Sheet Pan Dinner

  • Preheat the oven to 425° and align two racks at the 1/3rd and 2/3rds mark. 

Prepare the Carrots & Chickpeas

  • Carrots – Peel and slice the carrots 1/4 inch thick. 
  • Shallot – Slice in half length wise and then into 1/4 inch thick slices. 
  • On a sheet pan, combine the chickpeas with the sliced carrots and shallots. Generously drizzle with oil and sprinkle the spices overtop (cumin, cinnamon, garlic powder, turmeric and cayenne). Mix until everything is well coated.  

Prepare the Chicken Thighs 

  • Trim & Pat Dry – Trim the skin on the chicken thighs and pat dry with a paper towel on both sides. 
  • Oil & Rub – Drizzle with 2 Tbsp Oil and sprinkle over the brown sugar, onion powder, ginger, cayenne, allspice and salt and pepper. Rub the oil and spices all over the chicken thighs until well coated. 
  • Place the chicken thighs on a baking rack on top of a baking sheet. 

Bake

  • Transfer the baking sheets to the preheated oven – Place carrots on the bottom rack and the chicken on the top rack. 
  • Bake for 35 minutes at 425° or until the internal temperature of the chicken thighs reads 175°. 

Make the Yogurt Sauce & Hot Honey while everything Bakes

  • Lemon Yogurt Sauce
    • In a small bowl combine 1/2 cup of the yogurt with 1 tsp lemon zest, juice of half the lemon and about a tsp of honey. Mix to combine. 
  • Hot Honey
    • In a pan combine honey with some crushed red pepper flakes and set over low heat until small bubbles form. Allow to gently infuse flavor for 5 min.
    • 1/2 cup honey with 1 1/2 tsp crushed red pepper flakes for reference or however much you desire!

Serve

  • To Plate I like to do a smear or yogurt sauce on the plate then pile on some of the carrots and chickpeas, a piece of the chicken and drizzle with hot honey. Garnish with pistachios and parsley. 

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

This sheet pan dinner will get you and your taste buds dancing. It is full of fun flavors that waken you up with each bite. The chicken gets a brown sugar spice rub and the carrots and chickpeas get tossed with more warming spices. They both bake together in the oven while you prepare the accoutrements. Plate it on top of a lemony yogurt, garnish with pistachios and parsley and finally drizzle with some hot honey.
Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Dinner
Cuisine: Moroccan
Keyword: Carrots, Chicken Thighs, Chickpeas, Yogurt
Servings: 0

Equipment

  • 2 Baking Sheets
  • 1 Baking Rack for oven

Ingredients

Chicken + Carrots & Chickpeas

  • 4 Bone-in Skin On Chicken Thighs
  • 3 Tbsp Brown Sugar
  • 1 1/2 tsp Onion Powder
  • 1 tsp Ginger
  • 1/8-1/4 tsp Cayenne
  • 1/4 tsp Allspice
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 4-5 Large Carrots peeled & sliced into 1/4 inch slices
  • 1 Can Chickpeas drained and rinsed
  • 1 Large Shallot sliced into 1/4 inch slices
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Tumeric
  • dash Cayenne
  • 1/4 cup Pistachios chopped
  • 2 Tbsp Parsley

Lemon Yogurt Sauce

  • 1/2 cup Full Fat Greek Yogurt
  • 1 tsp Lemon Zest
  • Lemon Juice Juice from 1/2 of a lemon
  • 1 tsp Honey

Hot Honey

  • 1/2 cup Honey
  • 1 1/2 Tbsp Crushed Red Pepper Flakes

Instructions

Chicken + Carrots & Chickpeas

  • Preheat the oven to 425° and align two racks at the 1/3rd and 2/3rds mark. 
  • On a sheet pan, combine the chickpeas with the sliced carrots and shallots. Generously drizzle with oil and sprinkle the spices overtop (cumin, cinnamon, garlic powder, turmeric and cayenne). Mix until everything is well coated.  
  • Trim & Pat Chicken Dry - Trim the skin on the chicken thighs and pat dry with a paper towel on both sides. 
  • Oil & Rub - Drizzle with 2 Tbsp Oil and sprinkle over the brown sugar, onion powder, ginger, cayenne, allspice and salt and pepper. Rub the oil and spices all over the chicken thighs until well coated. Place the chicken thighs on a baking rack on top of a baking sheet. 
  • Transfer the baking sheets to the preheated oven - Place carrots on the bottom rack and the chicken on the top rack. 
  • Bake for 35 minutes at 425° or until the internal temperature of the chicken thighs reads 175°. 

Make the Yogurt Sauce

  • In a small bowl combine 1/2 cup of the yogurt with 1 tsp lemon zest, juice of half the lemon and about a tsp of honey. Mix to combine. 

Make the Hot Honey

  • In a pan combine the honey with the crushed red pepper flakes and set over low heat until small bubbles form. Allow to gently infuse flavor for 5 min.

Serve

  • To Plate I like to do a smear of the yogurt sauce on the plate then pile on some of the carrots and chickpeas, a piece of the chicken and drizzle with hot honey. Garnish with pistachios and parsley. 
Tried this recipe?Let us know how it was!
Healthy-ish, Mains, Spring
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by kimcrossin
Chicken Parm Meatballs
November 12, 2024

Chicken Parm Meatballs

Chicken Parm Meatballs These chicken parm meatballs are perfect for game day or just your average weeknight. Look no further if you need a fun, simple and delicious dinner or appetizer that even your very critical 3 year old will love (speaking from experience).  Ricotta …

Appetizer, Fall, Mains, Winter
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by kimcrossin
One-Pot Sausage and Peppers Orzo
November 12, 2024

One-Pot Sausage and Peppers Orzo

One Pot Sausage and Peppers Orzo This sausage and peppers has a sophisticated spin on it while keeping the comfort level high. For and easy weeknight meal it’s honestly a showstopper.  I love making it in my Staub Braiser and serving it family style.  The …

Fall, Fall/Winter Feature, Mains, Pasta, Spring/Summer Feature, Winter
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by kimcrossin
Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios
November 12, 2024

Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios

Crispy Brussel Sprouts with a Maple Vinaigrette

This roasted Brussels sprouts dish is all about vibrant flavors and textures that elevate any meal. The Brussels sprouts roast to a crispy, golden perfection, while a maple vinaigrette adds a touch of sweetness that balances the natural earthiness of the sprouts. The real magic, though, is in the toppings—crunchy pistachios bring a delightful nuttiness, and the burst of pomegranate seeds adds both a pop of color and a juicy sweetness. It’s a side that feels just right for the holiday table yet simple enough for any weeknight dinner, offering a mix of sweet, tangy, and savory in every bite.

What You'll Need

  • Brussel Sprouts: When roasted, brussel sprouts develop a caramelized exterior with a slightly nutty and earthy taste. This roasting process also mellows out their bitterness.

  • Oil: Olive oil or Avocado oil enhances the sprouts’ crispiness.

  • Maple Syrup: This brings a sweetness with a hint of warmth.
  • Apple Cider Vinegar: Apple cider vinegar cuts through the sweetness of the maple syrup, balancing the dish with a hint of acidity. 
  • Dijon Mustard: Dijon mustard is a bit sharp and spicy edge, so it brings a little a bit of heat.
  • Thyme: This adds a subtle earthiness and warmth.
  • Pomegranate Seeds: These little bursts are juicy, tart and sweet which add such a fun element to the dish. Not to mention they’re beautiful little jewels.
  • Pistachios: These add a nice crunch and butteriness to each bite.
  • Parsley: Fresh parsley brightens the dish. 

Prepare & Roast the Brussel Sprouts

Slice brussel sprouts in half.
Drizzle generously with oil & season with salt and pepper. Arrange cut side down on baking sheet.

Bake in a Preheated Oven at 425° for 25-30 minutes until Crispy

Meanwhile Make the Maple Vinaigrette

Whisk together:

1/3 cup Avocado or Olive oil

2 Tbsp Maple Syrup

1 Tbsp Apple Cider Vinegar

1 Tbsp Dijon Mustard

1/2-1  Garlic clove, grated on a rasp

1 tsp Thyme, chopped

Plate

Drizzle the crispy roasted brussel sprouts with the maple vinaigrette and garnish with chopped pistachios, pomegranate seeds and parsley!

Crispy Brussel Sprouts with a Maple Vinaigrette

These roasted Brussels sprouts are drizzled with a maple vinaigrette for a perfect blend of sweet and savory. Topped with crunchy pistachios and juicy pomegranate seeds, they’re packed with texture and flavor—a deliciously festive side dish that’s simple to make but impressive to serve.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Brussel Sprouts
Servings: 6

Equipment

  • 1 Sheet Pan

Ingredients

Crispy Brussel Sprouts

  • 1.5-2 lbs Brussel Sprouts cut in half
  • 3-4 tbsp Avocado oil or Olive oil
  • Salt & Pepper

Maple Vinaigrette

  • 1/3 cup Avocado oil or Olive oil
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Thyme chopped
  • 1/2 - 1 garlic clove grated on a rasp
  • Salt & Pepper

Garnishes

  • 1/4 cup Pistachios chopped
  • 1/4 cup Pomegrante Seeds
  • 1/4 cup Parsley chopped

Instructions

Roast the Brussel Sprouts

  • Preheat the oven to 425°
  • On a sheet pan toss the halved brussel sprouts with a generous amount of oil and season with salt and pepper and arrange cut side down. Roast in the preheated oven for 25-30 minutes until the exterior is crispy and the inside is tender.

Make the Maple Vinaigrette

  • While the brussel sprouts roast, make the vinaigrette. Whisk together the oil, maple syrup, dijon mustard, apple cider vinegar, garlic, thyme, salt and pepper until cohesive.

Plate & Serve

  • Drizzle the brussel sprouts with the maple vinaigrette and top with chopped pistachios, pomegranate seeds and fresh parsley!
Tried this recipe?Let us know how it was!
Christmas, Fall, Healthy-ish
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by kimcrossin
Pie Dough
November 11, 2024

Pie Dough

Pie Dough Ahhh pie dough. It used to be my arch nemesis but now I consistently make tender, flaky pies every single time and I am going to dive into all the details so you can be set up for success.  What is Pie Dough? …

How To
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by kimcrossin