Author: kimcrossin

Spring Chicken Milanese
April 25, 2025

Spring Chicken Milanese

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 …

Mains, Spring, Spring/Summer Feature
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by kimcrossin
Zucchini Ribbon Salad with Prosciutto & Melon – Copy
April 18, 2025

Zucchini Ribbon Salad with Prosciutto & Melon – Copy

Zucchini Ribbon Salad with Prosciutto & Melon This is the prettiest salad I have ever made and would be perfect for hosting a ladies brunch or a girls night in. The raw zucchini is so mellow and has a nice subtle crunch to it so …

Healthy-ish, Soups & Salads, Spring/Summer Feature
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by kimcrossin
Guinness Shepherd’s Pie
March 15, 2025

Guinness Shepherd’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 top gets browned and crisp. In the recipe I make, I love to use lamb because I love the flavor of it. However, use which ever meat you would prefer! I have tried a few different recipes, combinations of those recipes and have done my research on traditional Shepherd’s Pie. Over the years I kept some things I like from one recipe, altered or added ingredients and have ultimately come up with this version. It has both red wine and Guinness to make the gravy and has the right amount of herbs along with a touch of sweetness and umami. It is the perfect hearty meal for a cold night in March. 

If you are wondering where it all came about, there is a debate on if it originated in the British Isles or Ireland, however it is a meal they both claim and love. What we do know is, the dish started out of frugality. Homemakers needed to use cheap ingredients and left overs in order to stretch their meals. Depending on the type of meat used, there is a different name for it. Shepherd’s Pie is traditionally made with lamb whereas cottage pie is made with beef.  The British used beef and it was named cottage pie because the peasants lived in cottages.  In Ireland they had to use lamb because they could not afford beef at the time under British ruling. Because shepherds tended to the sheep that’s where the name came derived. 

What You'll Need for the Filling

This may look like a long list of ingredients but I personally have many of these items already on hand in the refrigerator or pantry noted with an asterisk* which practically takes it down to a 7 item grocery list for the filling and even less (4) if you opt to use dried herbs!

  • Ground Lamb or Beef
  • Onion*
  • Carrots*
  • Celery*
  • Garlic*
  • Rosemary
  • Thyme
  • Sage
  • Oregano
  • Onion Powder*
  • Butter*
  • Flour*
  • Guinness
  • Red Wine*
  • Beef Broth*
  • Worcestershire Sauce*
  • Beef Bouillon Paste*
  • Brown Sugar*
  • Sherry Vinegar*
  • Frozen Peas

Make the Filling

  •  Brown the lamb – in a deep skillet brown the lamb over medium- medium-high heat with a little bit of olive oil coating the pan. Transfer to a dish and set aside.
  • Sauté the veggies – Add a little butter to the pan and sweat the onions, carrots and celery for about 5-7 minutes. 
  • Add the garlic and spices – Throw in the garlic, rosemary, thyme, oregano, sage and onion powder and sauté for about 1-2 minutes until fragrant.
  • Sprinkle over the flour and cook for another 1-2 minutes. 
  • Combine everything – Pour in the Guinness, wine,  and broth. Add some Worcestershire sauce and brown sugar and finally the browned lamb. Simmer until the sauce thickens. Season to taste with salt and pepper. 
  • Allow to cool to room temperature – so it’s easier to spread the potatoes on top. 

What You'll Need for the Mashed Potatoes

  • Golden Potatoes: I prefer to use golden potatoes over russet because they have a creamier texture. You can substitute russet here if that’s what you have on hand!
  • Half n Half: Best of both worlds. Half milk half cream. It has more fat and richness to it to provide the creamy consistency we want. Feel free to use whole milk if you don’t want the extra fat. 
  • Butter
  • Whipped Cream Cheese: Using store bought whipped cream cheese makes it easier to fold into the potatoes. The airiness doesn’t hurt either.
  • Cheddar Cheese: White or yellow cheddar cheese work as they are both the same. Yellow cheddar just had natural food coloring added to it. 
  • Egg Yolk: Egg yolks have a lot of fat in it and is a natural emulsifier. The fat helps create a richness and the emulsification while mixing them into the mashed potatoes leads to a smoother mashed potato. 

Make the Potatoes

  • Peel & Cut the Potatoes into 1 1/2 inch cubes. Add to a pot filled with cold water. 
  • Simmer – Bring the pot to a boil. Reduce the heat and simmer until the potatoes are fork tender. Drain and place back in the hot pot for a few minutes to remove excess moisture from the potatoes. 
  • Mash the Potatoes – Using a potato ricer, press the potatoes through into a separate bowl. If you don’t have a ricer, using an electric mixer would work fine. 
  • Add the Butter, Milk, nutmeg and cheeses – Melt the butter and warm the milk to take off the chill. Fold the butter, milk and cheese into the warm potatoes.
  • Add the Egg Yolk – Fold in the egg yolk until thoroughly combined. 

Make the Shepherd's Pie

  • Transfer the filling into a 9 x 13 inch casserole dish. 
  • Top with the Mashed Potatoes – dollop mashed potatoes over the filling and carefully spread from edge to edge.  Optional: using a fork make a design by angling it on a diagonal. Press the fork into the top of the mash potatoes and slightly drag and lift. Continue on the same angle  in one direction. Then move to the next line and repeat in the opposite direction. 
  • Bake in the oven at 425° until browned and bubbly.

Can you make it in advance?

  • The filling can be made 1-2 days in advance. Store in an airtight container in the refrigerator. 
  • Allow the filling to come to room temperature before baking or microwave for 3 minutes. Transfer for a 9 x 13 casserole dish and proceed with making the mashed potatoes, spreading on top of the filling and baking. 
  • The mashed potatoes should be made the same day for best results. 
  • I have never tried preparing the whole sheperd’s pie in advance and storing it in the refrigerator before baking. If you wish to go that route I do not have experience on the outcome, however if you wish to try it and it worked or did not work I would love to hear in the comments!

Shepherd's Pie

This shepherd's pie is made with both wine and Guinness to add a unique depth of flavor. The rich and flavorful gravy coats the lamb and veggies and is topped with creamy, cheesy mashed potatoes that get browned to perfection in the oven.
Print Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Course: Main Course
Cuisine: British, Irish
Keyword: Cottage Pie, Lamb, Shepherd's Pie, St. Patrick's Day
Servings: 6

Equipment

  • 12 Inch Cast Iron or Oven Safe Pan OR 13 x 9 casserole dish
  • Large Pot
  • Wooden Spoon
  • Spatula
  • Measuring Cups

Ingredients

Filling

  • 1.5 lbs Ground Lamb or ground beef
  • 1 large Onion chopped (about 2 cups)
  • 3 large Carrots diced (about 2 cups)
  • 2 stalks Celery diced (about a 1/2 cup)
  • 1 Tbsp Garlic chopped
  • 2 tsp Rosemary fresh, chopped OR 1 tsp dried
  • 2 tsp Thyme fresh, chopped OR 1 tsp dried
  • 1 tsp Sage fresh, chopped OR 1/2 tsp dried
  • 1 tsp Oregano fresh, chopped OR 1/2 tsp dried
  • 1 tsp Onion Powder
  • 3 tbsp Butter
  • 1/3 cup All-Purpose flour
  • 1/2 cup Guinness See notes
  • 1/2 cup Red Wine See notes
  • 2 cups Beef Broth See notes
  • 1 tbsp Brown Sugar
  • 1 tbsp Worscestershire Sauce
  • 2 tsp Beef Bouillon Paste
  • 1 tsp Sherry Vinegar
  • 1/2 cup Peas frozen
  • Salt & Pepper to taste

Mashed Potatoes

  • 2 lbs Golden Potatoes Peeled and Chopped into 1 1/2 -2 inch cubes
  • 1 Bay Leaf
  • 1/2-2/3 cup Half n Half
  • 6 tbsp Butter
  • 1 cup Sharp Cheddar Cheese
  • 1/4 cup Whipped Cream Cheese or room temperature plain cream cheese
  • 1 Egg Yolk

Instructions

Make the Filling

  • Heat a deep skillet over medium-high heat, add a drizzle of oil and brown the lamb. Once the lamb is nearly all browned move it to one side of the pan and gently tip the pan to allow the fat to accumulate on the other side. Using a spoon or baster, remove all but 1-2 tablespoons of fat.
  • Add in the onions, carrots and celery. Sauté for about 5-7 minutes until just softened and the onions begin to turn translucent. Add in the garlic, herbs and spices and cook for 1-2 more minutes.
  • Sprinkle over the flour and cook for about 2 minutes. Continuously stir while you pour in the beef broth, Guinness and red wine. Bring to a simmer. Mix in the brown sugar, worschestershire sauce and beef bouillon paste. Allow to simmer for about 30 minutes until the gravy thickens and it reduces by about half. Stir in the peas and turn off the heat.
  • Allow the filling to cool to room temperature so it's easier to spread the mashed potatoes over top.

Make the Mashed Potatoes

  • Preheat the oven to 400° and arrange a rack 6 inches from the broiler.
  • Place the peeled and cubed potatoes in a pot filled with cold water. Bring to a gentle boil and toss in the bay leaf. Cool for about 20 minutes until fork tender.
  • Drain the potatoes and then put them back in the pot over low heat. Stir for a few minutes to remove excess moisture.
  • Press the potatoes through a potato ricer into a medium sized bowl. If you don't have a ricer, use an electric mixer to mash the potatoes in the bowl with the half and half and butter. Fold in the cream cheese and cheddar cheese. Start with 1/2 cup of half n half and add more as necessary. Next, add in the egg yolk and fold to mix that through the potatoes.
  • Dollop the mashed potatoes across the top of the filling and using light hand, spread from edge to edge.
  • OPTIONAL: To make a design on top of the mashed potatoes, angle a fork on a diagonal then press down onto the mashed potatoes and slightly drag to create lines. Repeat in the same direction. Move to the next line down and perform in the opposite direction. Continue until the entire dish has the herringbone pattern.
  • Bake at 400° for 25-30 minutes until bubbling and starting to brown on the top.
  • Cool — This allows the filling to set up and thicken. If you have the time, let it cool for 20-30 minutes before serving for clean slices that aren't runny but still warm enough to enjoy. Allow at least 10-15 minutes before serving otherwise.

Notes

  • Gravy: You need 3 cups of liquid total. If you want to omit the beer and wine use 3 cups of beef broth. 
    • I have also made this with 3/4 cup of both Guinness & Red wine plus 1 1/2 cups of beef broth and it turned out excellent as well. It depends on how much you want to be able to taste the Guinness and Red Wine in the gravy. Using a 1/2 cup of each gives a subtle depth of flavor. 
Tried this recipe?Let us know how it was!
Mains, Winter
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by kimcrossin
Vegetarian Stuffed Poblano Peppers
January 8, 2025

Vegetarian Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers These stuffed poblano peppers were inspired by a recipe for vegan enchiladas in a cookbook called WELL + GOOD. I remember the first time I made them and was blown away with the flavor, texture and how filling they were. One …

Healthy-ish, Mains, Vegetarian, Winter
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by kimcrossin
Bahn Mi Tacos
January 3, 2025

Bahn Mi Tacos

Bahn Mi Tacos These Bahn Mi Tacos came about after I made a recipe, Bahn Mi Rice Bowls with Spicy Pork and Sriracha Mayo, from the cookbook Healthyish by Lindsay Maitland Hunt. In her recipe she uses ground pork and keeps it simple and still …

Featured, Mains, Sandwiches & Tacos, Spring/Summer Feature
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by kimcrossin
Savory Kimchi Soup with Ginger-Soy Pork Meatballs
December 19, 2024

Savory Kimchi Soup with Ginger-Soy Pork Meatballs

Savory Kimchi Soup with Ginger-Soy Pork Meatballs

This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. The broth is rich and slightly tangy, infused with garlic, ginger, and gochujang for depth and warmth. The meatballs, seasoned with a touch of soy, soak up the delicious broth while adding a hearty element to this Korean-inspired soup. Topped with fresh green onions and a sprinkle of sesame seeds, it’s the perfect bowl of warmth for chilly nights or when you’re craving something soul-satisfying with a hint of spice.

What You'll Need for the Soup

Kimchi – A traditional Korean side dish made from fermented cabbage. It’s tangy, spicy, and packed with probiotics.

Green Onions – Also known as scallions, these are mild-tasting onions. 

Garlic – Adds a savory flavor. 

Ginger – Zesty

Gochujang – A Korean red chili paste. It’s spicy, slightly sweet, and umami-rich.

Chicken Broth

Soy Sauce – Dark, salty and umami rich 

Shitake Mushrooms – Meaty, earthy and also brings umami qualities. 

Tofu – Neutral in flavor. I like to use firm tofu in this recipe. It’s a little softer. 

Bok Choy or Spinach – Adds a nice punch of greens and freshness. 

Sesame Oil – Nutty 

Chili Crunch – My new favorite condiment that’s spicy and umami packed. It’s made with chili flakes, garlic, and crispy bits, often infused in oil. It adds heat, a textural element, and depth to dishes.

Make the Meatballs

Ingredients: 

1 lb ground pork 

1/4 cup green onions, chopped or sliced

1 tbsp garlic, minced

1 tbsp ginger, grated 

1 tbsp soy sauce

1 egg

1/4 cup Panko 

Directions: 

Gently but thoroughly combine all ingredients. Scoop 1 tablespoon of the meatball mixture and roll into a ball. Makes about 28 meatballs. 

Make the Soup

Saute the kimchi, green onions, garlic, ginger, and gochujang.
Pour in the broth and soy sauce and bring to a simmer. Add in the meatballs and cook for about 15 minutes.
Add the mushrooms, tofu and bok choy and cook until tender. If using spinach toss in at the very end.
Mix. Tada!

Serve

Noodles – OPTIONAL, but I love to add them.

  • Boil and cook noodles separately. Add a pile to the bottom of your bowl and ladle over the soup. 

Garnishes – Top with: 

  • Sliced green onions
  • Toasted sesame oil 
  • Chili Crunch 

Kimchi Soup with Pork Meatballs

This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. It's the perfect bowl of warmth for chilly nights or when you're craving something soul-satisfying with a hint of spice and tang.
Print Recipe
Course: Dinner, lunch, Main Course
Cuisine: Asian, Korean
Keyword: Chicken Noodle Soup, Kimchi, Pork Meatballs
Servings: 4

Equipment

  • 1 Large Pot

Ingredients

Pork Meatballs

  • 1 lb Ground Pork
  • 1/4 Cup Green Onions chopped or sliced, green parts
  • 1 Tbsp Garlic minced
  • 1 Tbsp Ginger grated
  • 1 Tbsp Soy Sauce
  • 1 Egg
  • 1/4 Cup Panko

Kimchi Soup

  • 2 Tbsp Oil
  • 1 Cup Kimchi chopped
  • 1 Tbsp Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Cup Green Onions sliced, white & green parts
  • 1 Tbsp Gochujang
  • 4 Cups Chicken Broth
  • 1 Tbsp Soy Sauce

Garnishes

  • Sesame Oil preferably toasted sesame oil
  • Green Onions sliced, green parts only
  • Chili Crunch

Instructions

Make the Meatballs

  • Combine all of the ingredients for the meatballs and gently but thoroughly combine. Scoop 1 Tbsp portions and roll into meatballs.

Make the Soup

  • Heat your pot over medium - medium-low heat. Add 2 Tbsp oil and sauté the kimchi, green onions, garlic, ginger and gochujang for about 5 minutes.
  • Pour in the chicken broth and soy sauce. Bring to a simmer.
  • Add the meatballs and cook for about 15 minutes until cooked through.
  • Add the shiitake mushrooms, tofu and bok choy. Cook until tender. Add spinach at the very end if you're using that instead.
Tried this recipe?Let us know how it was!
Healthy-ish, Mains, Soups & Salads, Winter
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by kimcrossin
Pork Tenderloin with a Cherry Glaze
December 16, 2024

Pork Tenderloin with a Cherry Glaze

Looking for an elegant yet comforting dish to ring in the New Year? This roasted pork tenderloin with cherry glaze is just the answer. Juicy, tender pork is paired with a sweet-tart glaze made from cherry juice, berry jam, balsamic vinegar, a touch of brandy …

Christmas, Featured, Mains, Winter
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by kimcrossin
Croissant Quiche with Ham, Leeks & Gruyere Cheese
December 10, 2024

Croissant Quiche with Ham, Leeks & Gruyere Cheese

Croissant Quiche with Ham, Leeks & Gruyere Cheese This holiday quiche is a showstopper that brings elegance and indulgence to your brunch table. Imagine buttery, flaky croissants forming a golden crust, cradling a luxurious filling of savory ham, tender leeks, and melty Gruyère. The rich …

Breakfast & Brunch, Christmas
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by kimcrossin
Beef Wellington Bites
December 5, 2024

Beef Wellington Bites

Beef Wellington Bites

Looking for an appetizer that will truly impress your guests? These Beef Wellington bites take all the flavors of the classic dish and transform them into elegant, easy-to-serve morsels. Flaky puff pastry cradles savory prosciutto, rich mushroom duxelles, and tender reverse-seared filet, topped with a silky mustard cream sauce and fresh chives. Perfect for holiday parties, special occasions, or whenever you want to add a touch of luxury to your table!

What You'll Need

When I first made this I used crostini but decided that it was a bit too much to bite into so switched to puff pastry instead!

  • 12-14oz Filet also known as Beef Tenderloin in the grocery store – This is your premium cut of beef that gives you a tender, melt-in-your mouth texture. 
  • Prosciutto – Savory and Salty
  • Baby Bella Mushrooms – Earthy and the classic backbone of a duxelles 
  • Shallot – Mild onion flavor
  • Garlic – Savory and pungent
  • Thyme – Earthy 
  • White Wine – Adds some acidity and depth 
  • Mayo – Forms the base for the creamy sauce
  • Dried Mustard – Provides a punchy, zesty kick to the sauce. 
  • Worcestershire Sauce – Umami and beefy
  • A1 – classic with beef but also adds some tang and sweetness
  • Half and Half or Milk – Creates a velvety smooth sauce.
  • Puff Pastry – This flaky, light and airy pastry provides the perfect vehicle for the rest of the ingredients to sit atop. 

Begin the Reverse Seared Steak

What is Reverse Sear?

A reverse sear is a cooking method that involves slowly cooking meat at a low temperature first and then finishing with a high-heat sear. This technique ensures even cooking and helps maintain the filet’s tenderness and juiciness. Here’s how it works:

  1. Slow Cooking: The filet is first roasted at a low temperature (around 225°F) until it reaches just below the desired internal temperature. This slow process allows the meat to cook evenly from edge to center and reduces any shrinking of the meat during the process of cooking. 
  2. Searing: Finally, the filet is seared in a very hot pan to create a caramelized crust.
  3. Rest for 10-15 minutes to allow the juices to redistribute. 

This method prevents overcooking and delivers a tender, perfectly cooked filet with a beautifully browned exterior—ideal for these Beef Wellington bites!

  1. Preheat your oven to 225°
  2. Season the steak generously with salt and pepper and place on a wire rack on top of a sheet pan. 
  3. Put the steak in the preheated oven and cook for 45-60 minutes until the internal temperature reaches your desired doneness. Each steak will vary depending on how thick it is.
    • Medium-Rare: 120°
    • Medium: 130°
    • Medium-Well: 140°
    • Well done – 150°
  4. Heat a heavy bottomed skillet over medium-high to high heat. Once the oil is smoking begin to sear the steak. 
  5. Sear on ALL (6) sides for about 1.5-2 minutes per side. 

Be sure not to overcook your steak as it’s already near your desired doneness. At this point you want to pull your steak off at 128° for medium-rare, 138° for medium, 148° for medium-well and 158° for well done. 

Make the Mushroom Duxelles

Pulse the mushrooms, chopped shallots and garlic in a food processor.
You want it to all be a finely minced texture.
Sauté the mushrooms, shallots and garlic in 2 Tbsp of butter.
Add in the thyme and a splash of white wine and cook until the wine reduces.

Make the Puff Pastry Squares

Roll it out slightly.
Cut it into square, brush with an egg wash and poke holes in the top.

Bake in a 400° oven for about 10-12 minutes until golden and puffed up.

Make the Mustard Cream Sauce

In small bowl combine: 

1/4 cup Mayonaise 

1 1/2 tsp Dried Mustard

1/4 tsp Worchestershire Sauce

1/4 tsp A1

2-4 Tbsp Half and Half or Milk 

Assemble the Beef Wellington Bites

Puff Pastry Square

Proscuitto 

Mushroom Duxelles

Slice of the filet

Mustard Cream Sauce

Chives

Beef Wellington Bites

These Beef Wellington bites feature flaky puff pastry topped with savory prosciutto, earthy mushroom duxelles, and tender reverse-seared filet, all drizzled with a creamy mustard sauce and finished with fresh chives. Perfect for an elegant appetizer at any special occasion.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Appetizer
Cuisine: French
Keyword: Beef Wellington, Filet
Servings: 6

Equipment

  • 2 Sheet Pans
  • Wire Roasting Rack
  • Skillet
  • Food Processor
  • Chefs Knife
  • Cutting Board
  • Small Bowl
  • Measuring Spoons
  • Rolling Pin

Ingredients

  • 1 13 oz Filet aka Beef Tenderloin
  • 8 oz Baby Bella Mushrooms
  • 1 Shallot chopped
  • 1 tbsp Garlic chopped
  • 2 tsp Thyme chopped
  • splash White Wine
  • Salt & Pepper to taste
  • 1/4 cup Mayonaise
  • 1 1/2 tsp Dried Mustard
  • 1/4 tsp Worcestershire Sauce
  • 1/4 tsp A1
  • 2-4 tsp Half & Half or milk
  • 2 sheets Puff Pastry
  • 1 large Egg for egg wash

Instructions

Make the Filet

  • Pre heat the oven to 225°
  • Generously season the filet with salt and pepper and place on a wire roasting rack on top of a sheet pan.
  • Cook the steak in the oven for 45-60 minutes or until the internal temperature reaches your desired doneness (120° medium-rare, 130° for medium).
  • Heat a skillet over medium-high to high heat once hot add the oil. Sear the steak on all (6) sides for 1.5-2 minutes per side. Rest for 10-15 minutes before slicing thinly.

Make the Mushroom Duxelles

  • In a food processor, combine the mushrooms, chopped shallots and garlic. Pulse until it's all finely minced.
  • Sauté the mushroom mixture in 2 Tbsp butter for about 10 minutes. Add in the thyme and a splash of white wine and continue to cook until the wine has been reduced.

Make the Puff Pastry Squares

  • Preheat your oven to 400°
  • Roll out the puff pastry sheet slightly and cut into bite sized squares. Place on a baking sheet lined with parchment paper.
  • Whisk the egg with a little milk or water and brush on top. Poke holes in each square so they don't puff up too much.
  • Bake in the preheated oven for 10-12 minutes until golden and puffed up.

Make the Creamy Mustard Sauce

  • Combine the mayo, dried mustard, Worcestershire sauce, A1 and half and half. Mix until smooth.

Assemble the Beef Wellington Bites

  • Top a puff pastry square with a piece of prosciutto, a spoonful of the mushroom duxelles, a slice of the filet, a drizzle of the mustard sauce and some chopped chives.
Tried this recipe?Let us know how it was!
Appetizer, Christmas
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by kimcrossin
Crispy Phyllo Brie & Jam Bites
December 4, 2024

Crispy Phyllo Brie & Jam Bites

Crispy Phyllo Brie & Jam Bites The holidays are all about bringing people together over delicious food, and these crispy phyllo brie and jam bites are the perfect way to kick off any gathering. Imagine warm, melty brie wrapped in flaky, golden phyllo, paired with …

Appetizer, Christmas
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by kimcrossin