Author: 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 …

Mains, Soups & Salads, Winter
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by kimcrossin
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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
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0 Comments
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 egg custard, delicately infused with Dijon mustard and a hint of nutmeg, adds a sophisticated depth of flavor. Perfect for festive mornings or a cozy winter gathering, this quiche promises to impress your guests and elevate any occasion.

What You'll Need

  • Croissants – So buttery and flaky. Perfect for a pie crust. We are going to roll the croissants out until flattened and them form them into the pie plate.
    • Buy fresh large croissants from your grocery store. You’ll need 6-7 for a 9 inch pie plate. 
  • Gruyere Cheese – Nutty and creamy. A great melting cheese. 
  • Leeks – Mild onion and garlic flavor. Only use the white and light green part.
    • Make sure you clean these well as they have sand and dirt within the leaves. Cut the dark green tops off as well as the roots. Slice down the middle length wise and run under cold water making sure to clean within each leave. 
  • Thyme – Earthy and savory, we add this herb to the sautéed leeks. 
  • Shallot – Mild and sweet onion flavor. 
  • Eggs – You’ll need 4 large eggs
  • Half and Half – Half whole milk and half heavy cream. Provides a nice silkiness to the custard creating a creamy texture. 
  • Dijon Mustard – Pungent, tangy and a bit spicy. Adds a great depth of flavor. 
  • Nutmeg – Warm, subtly sweet and slightly nutty. Enhances the richness in the egg and cream custard.
  • Ham – I use thin sliced ham off the bone from the deli but you could use whatever type you prefer or even bacon!

Prepare the Croissant Crust

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  • 1. Use a rolling pin to roll out and flatten each Croissant. 
  • 2. They should be about 1/4 inch thick. 
  •  3. Form the croissants around the pie plate. I like to rip the middle a little to help coax them around the sides. Rip off any part that is overlapping too much in one area. 
  • 4. Sprinkle lightly with gruyere cheese and put in the oven for about 5 minutes until the cheese melts to act as a glue. 
  • 5. While it’s still warm, use the bottom of a measuring cup to press the croissants into the pie dish, to further flatten and form your crust. 

Sauté the Leeks

Sauté the leeks and shallots in 2 Tbsp of butter for about 7 minutes.
Add the thyme and cook 1-2 more minutes.

Mix the Egg Custard

Whisk the corn starch into the half and half until dissolved.
Crack in the eggs.
Add the dijon mustard, nutmeg, salt and pepper.
Whisk until cohesive.

Make the Quiche

  • Preheat your oven to 350°
  • Distribute the sautéed leeks in the bottom of the pie dish
  • Pour in the egg custard. 
  • Sprinkle in the chopped ham and then the gruyere cheese overtop. 
  • Place the quiche on a sheet pan to catch any drippings.
  • Bake the Quiche for 35-45 minutes until the edges are set and the middle is just slightly jiggly. 
  • Allow to rest for 10-15 minutes before slicing into.
  • Garnish with sliced chives. 

Croissant Quiche with Ham, Leeks & Gruyere Cheese

Indulge in this holiday croissant quiche, filled with savory ham, tender leeks, and rich Gruyère cheese, all nestled in a buttery croissant crust. Perfect for festive brunches!
Print Recipe Rate Recipe
Prep Time: 30 minutes
Cook Time: 40 minutes
Course: Breakfast, brunch, lunch
Cuisine: French
Keyword: Croissant, Gruyere Cheese, Ham, Leeks, Quiche
Servings: 6

Equipment

  • 9 inch Pie Plate
  • Rolling Pin
  • Medium Saute Pan
  • Cutting Board
  • Chefs Knife
  • Measuring Cups & Spoons
  • Medium Bowl
  • Whisk

Ingredients

  • 6 Large Croissants
  • 1 Cup Half and Half room temperature
  • 1 tsp Corn Starch
  • 4 Large Eggs
  • 2 tsp Dijon Mustard
  • 1/8-1/4 tsp Nutmeg
  • 3/4 Cup Leeks sliced
  • 2 tsp Thyme chopped
  • 1 small Shallot diced
  • 1/3 Cup Thin Sliced Ham Off-The-Bone chopped

Instructions

  • Preheat the oven to 350°
  • Use a rolling pin to roll out and flatten each croissant. Form 4 of the croissants around the sides of the pie plate and lay the other two on the bottom. Press them into the pie plate.
  • Sprinkle with gruyere cheese and bake in the preheated oven for about 5 minutes until the cheese just melts.
  • While the pie plate is still warm. Use the bottom of a measuring cup to press the croissants into the pie dish further flattening and forming the crust. Set aside.
  • Heat a medium skillet over medium heat and add 2 tbsp of butter. Saute the leeks and shallots for about 5-7 minutes. Add the thyme and cook a minute longer.
  • In a medium bowl, whisk the corn starch into the room temperature half and half until it dissolves. Add in the eggs, dijon mustard, nutmeg, salt and pepper and whisk until cohesive.
  • Distribute the leeks into the bottom of the pie plate then pour in the egg custard. Sprinkle in the ham and then the gruyere cheese.
  • Place the pie plate on a sheet pan and bake in the preheated oven at 350° for 35-45 minutes until the outter edge is set and the middle is just slightly jiggly. Allow to rest for 10-15 minutes before slicing into.
  • Garnish with sliced chives and serve with a simple arugula side salad.
Tried this recipe?Let us know how it was!
Breakfast & Brunch, Christmas
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by kimcrossin
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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, …

Appetizer, Christmas
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by kimcrossin
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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
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The Ultimate Chicken Enchilada Skillet
December 3, 2024

The Ultimate Chicken Enchilada Skillet

The Ultimate Chicken Enchilada Skillet

This ultimate chicken enchilada skillet is made in one pan and has endless flavor! We sauté red onions, red bell pepper, poblano and jalapeño peppers as well as corn, pinto beans and garlic. I like to use a combination of red and green enchilada sauce throughout the recipe but if you want to just use one of the two, that is completely acceptable and will still be delicious! We layer the chicken mixture into our skillet with flour tortillas and a melty trio of Monterey Jack, Pepper jack and cheddar cheese then bake in the oven until bubbly. While the enchilada skillet is baking we are going to make a quick avocado aioli to top it off with and then garnish with some vibrant and crunchy radish as well as cilantro. You need this one on your menu!

What You'll Need

Chicken Enchilada Skillet 

  • 1/2 Red Bell Pepper, chopped
  • 1/2 Red Onion, chopped
  • 1/4 cup Sliced Canned Poblano Peppers, chopped or Green Chilies if you can’t find poblano 
  • 1/2 Jalapeño, diced
  • 1/2 cup Frozen Corn 
  • 1/2 cup Pinto Beans 
  • 3 Cups Shredded Chicken 
  • 2 cups Enchilada sauce – I like to use one cup of red and one cup of green.
  • 2 tsp Cumin
  • 1 tsp Paprika 
  • Salt and Pepper
  • 8, 8 inch Flour Tortiallas
  • 3 cups of a Mexican Cheese Blend – I use a combination of Monterey Jack, Pepper Jack and Cheddar cheeses. You can use pre-packaged as well!

Avocado Aloi

  • 1 Ripe Avocado
  • 1/4 cup of Sour Cream 
  • 1 Tbsp Garlic, minced
  • Juice of 1 Lime, about 1 Tbsp
  • 1/2 Jalapeno, diced
  • 2 Tbsp Cilantro 

Make the Chicken Enchilada Filling

Sauté the Red Onion, Red Pepper, Poblano Pepper and Jalapeño Pepper
Add the Garlic
Add the Pinto Beans & Corn
Mix in the Chicken, Enchilada Sauce, Cumin & Paprika

Assemble the Enchilada Skillet

Overlap tortillas on the bottom of the pan to cover.
Sprinkle with cheese to keep the tortilla bottom from getting soggy.
Top with 1/2 of the chicken enchilada filling.
Sprinkle with more cheese & enchilada sauce.
Do another layer of tortillas & sprinkle with cheese.
Add the rest of the chicken enchilada filling.
Pour over more enchilada sauce.
Sprinkle with cheese & bake!

Make the Avocado Aioli

1 Ripe Avocado 

1/4 Cup Sour Cream, light, regular or plain greek yogurt. 

1 Tbsp Garlic, minced

1 Lime, squeezed over top

1/2 Jalapeno, diced

2 Tbsp Cilantro

Salt & Pepper to Taste!

Blend the avocado, sour cream, garlic and lime juice until smooth.
Add in the cilantro & diced jalapeño & pulse a few times.

The Ultimate Chicken Enchilada Skillet

This chicken enchilada skillet is a one-pan meal packed with tender chicken, peppers, corn, and beans, coated in a red enchilada sauce. We layer up the enchilada skillet with the flavorful filling, flour tortillas a a melty trio of cheeses and more enchilada sauce. Top it with a homemade avocado aioli, thinly sliced radishes and fresh cilantro. Flavor packed and perfect for any night!
Print Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Dinner
Cuisine: Mexican
Keyword: enchilada, enchilada skillet, one-pan meal
Servings: 0

Equipment

  • 10 inch Oven Safe Skillet Such as a cast iron skillet

Ingredients

The Ultimate Chicken Enchilada Skillet

  • 1/2 Red Onion   chopped
  • 1/2 Red Pepper chopped
  • 1/4 Cup Canned Poblano Peppers chopped
  • 1/2 Jalapeno diced
  • 1 Tbsp Garlic minced
  • 1/2 Cup Frozen Corn
  • 1/2 Cup Pinto Beans
  • 3 Cups Cooked Shredded Chicken
  • 1 Cup Red Enchilada Sauce or Green
  • 1 tsp Paprika
  • 2 tsp Cumin
  • Salt & Pepper to taste
  • 8 Flour Tortillas 8 inch
  • 3 Cups Mexican Cheese Blend Monterey Jack, Pepper Jack, Cheddar Cheese
  • 1 Cup Green Enchilada Sauce or Red

Avocado Aioli

  • 1 Ripe Avocado
  • 1/4 Cup Sour Cream light, regular or plain greek yogurt
  • 1 Tbsp Garlic chopped
  • 1/2 Jalapeno diced
  • 2 Tbsp Cilantro

Instructions

The Ultimate Chicken Enchilada Skillet

  • Preheat your oven to 425°
  • Heat your skillet over medium heat. Add in 2 tbsp avocado or olive oil and sauté the red onion, red peppers, poblano peppers, jalapeño peppers.
  • Add the garlic, corn and pinto beans to the pan and stir to combine cook for 1-2 minutes.
  • Add in the shredded chicken, 1 cup of red enchilada sauce, cumin and paprika. Mix until well combined. Remove the filling from the skillet.
  • Overlap 3-4 tortillas on the bottom of the skillet to cover. Sprinkle lightly with cheese. Spread over 1/2 the chicken enchilada filling. Sprinkle more cheese on top and then pour over some green enchilada sauce. Repeat the layers: tortillas, cheese, chicken, enchilada sauce, cheese.
  • Bake in the preheated oven at 425° for about 25 minutes until bubbly and browned on top.

Avocado Aioli

  • While the enchilada skillet is baking, combine the avocado, lime juice, garlic and sour cream in a blender or food processor. Blend until smooth. Add the Jalapeno and cilantro and pulse a few times. Season to taste with salt and pepper.

Serve

  • Serve family style in the skillet and top with some thinly sliced radishes and cilantro. Slice pieces to serve and top with the avocado aioli and garnishes!

Notes

NEED TO DOUBLE THE RECIPE? 
If you wanted to double the recipe for larger gatherings you can use a 9x13 casserole dish. It might require a little more baking time because it will be a little thicker. To ensure proper doneness you can check by ensuring the cheese is melted and bubbly and the center is hot. 
Tried this recipe?Let us know how it was!
Fall/Winter Feature, Winter
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by kimcrossin
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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