Author: kimcrossin

Sheet Pan Salmon Caesar Salad with Roasted Asparagus (Miso Maple Glaze)
April 8, 2026

Sheet Pan Salmon Caesar Salad with Roasted Asparagus (Miso Maple Glaze)

A fresh, flavor-packed sheet pan dinner with crispy asparagus, creamy Caesar dressing, and caramelized miso maple salmon. This is one of those dinners that feels a little fancy—but couldn’t be easier to pull together. It’s fresh, bright, and packed with flavor from every angle: crispy …

Spring/Summer Feature, Uncategorized
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by kimcrossin
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0 Comments
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
April 18, 2025

Zucchini Ribbon Salad with Prosciutto & Melon

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 do not be afraid of the rawness here. I paired the zucchini with prosciutto and melon because we all know that is always a hit. The melon also gets peeled into long flexible ribbons. Plating the ribbons into curls make the salad so beautiful and gives it great height. To finish the salad we add in the prosciutto, sliced strawberries, mozzarella balls, basil, toasted pine nuts and fennel fronds for garnish if you have them. Some sliced fennel would also be lovely in this salad, now that I think about it, which I may edit in at some point. I made a strawberry melon champagne vinaigrette which is light, tart and slightly sweet. 

What You'll Need

Makes about 4 side salads

  • 2 Small Zucchini
  • 1/4 of a Honeydew Melon
  • 8 slices of Prosciutto 
  • 1/2 cup Mozzarella Balls
  • 1/2 cup Strawberries, sliced
  • 1 Bunch of Basil 
  • 2 Tbsp Pine Nuts, toasted
  • Fennel Fronds (optional)

Make the Strawberry Melon Champagne Vinaigrette

Vinaigrette Ingredients: 

  • 1/2 cup honeydew melon, cubed
  • 1/2 cup of strawberries, whole or cut in half
  • 1/4 cup of champagne vinegar
  • 1/4 cup of avocado oil 
  • 1/4 cup of honey
  • 1 tsp tarragon, chopped
  • Salt and Pepper to taste

Instructions

  • Blend the fruit
    • Add the honeydew melon and strawberries to a blender and blend until smooth. Strain through a fine mesh sieve (optional). 
  • Whisk remaining ingredients together 
    • In a medium bowl add the juices from the fruit, champagne vinegar, avocado oil, honey and chopped tarragon. Whisk until cohesive. Season to taste with salt and pepper. 

Peel the Zucchini & Melon into Ribbons

Tools Needed: Vegetable Peeler

To make the Zucchini Ribbons

  • Cut the bottom of the zucchini off and use the stem as a handle.
  • Hold the zucchini by the stem, and starting at the top, firmly press the peeler into the zucchini and peel down. Discard the first few strips since they will mostly be skin. Continue to peel until you reach the seeds.
    • When you get to the seeds you can decide whether or not to continue to peel and use those ribbons or not. The seeds are less appealing to the eye and the seeds may cause holes in the ribbon but are fine to use. 
  • Turn the zucchini over and peel the other side until you get to the center. 
  • Set the strips aside. 

NOTE

  •  It is best to peel the zucchini right before plating and use while fresh and crisp. Zucchini has a hight water content. As it sits the moisture is going to draw out of it and the salad will become wet and soggy. No one wants that. 
  • Do not salt your zucchini and let it sit to draw the moisture out of it. I’ve tried this. It will cause the zucchini to be limp. It’s fine to use but it is less appealing, it will lie flat on the plate and won’t have a nice subtle crunch. 

Assemble the Salad

  • Plate the zucchini and melon ribbons – Fold and Curl the ribbons  to add height and visual appeal. 
  • Prosciutto – Tear the prosciutto into smaller pieces and fold it onto itself as you place it onto the zucchini and melon.
  • Strawberries & Mozzarella – Scatter some strawberries & mozzarella evenly around the salad. 
  • Basil – Keep the smaller leaves whole and tuck them into the other ingredients. Tear larger leaves.
  • Pine Nuts – Lightly toast the pine nuts in a pan over medium low heat until they start to turn golden brown in spots. Sprinkle the pine nuts overtop. 
  • Fennel Fronds – Place the fennel fronds on top as the prettiest garnish if you have them available. Thinly sliced fennel would be a lovely addition to this salad as well which I think I will incorporate in the future. 
  • Drizzle the Dressing – Drizzle the dressing over the salad right before serving or allow guests to do it themselves. This prevents the zucchini from sitting in the dressing for too long and getting soggy and watery. 

Can You Make it In Advance?

You CAN make parts of the salad in advance including: 

  • YES: The Strawberry Melon Champagne Vinaigrette
  • YES: Melon Ribbons. You can peel the melon in advance and store them in an airtight container or even ziplock bag.
  • YES: Strawberry Slices. You can prep the strawberries by cutting off the tops and slicing them in advance. Store them in an airtight container or a ziplock bag. No more 2 days ahead of time.

I would NOT recommend making the zucchini ribbons in advance. 

  • Zucchini has a high water content as we know. It is best to peel the zucchini right before assembling the salad to prevent the zucchini from wilting and maintain the subtle crunch. 
  • Warning: The salad will become soggy as it sits. So it is best to eat freshly made. 
  • I have tried to salt the zucchini to draw out the moisture before assembling the salad however the zucchini becomes limp and looses its nice toothsome crunch. 

Zucchini Ribbon Salad with Melon & Prosciutto

This salad is perfect when hosting a ladies brunch or girls night in. We pair raw zucchini ribbon with melon and prosciutto and the salad gets finished with strawberries, mozzarella, basil, pine nuts and fennel fronds. A strawberry melon champagne vinaigrette is the perfect dressing that has the perfect balance of sweet and tangy.
Print Recipe
Prep Time: 25 minutes
Course: lunch, Salad
Cuisine: American
Keyword: Melon, Prosciutto, Salad, Zucchini, Zucchini Ribbons
Servings: 0

Equipment

  • Vegetable Peeler
  • Paring Knife
  • Whisk

Ingredients

  • 2 small Zucchini
  • 1 Honeydew Melon 1/4 of the melon is enough
  • 4 oz Prosciutto
  • 8 oz Strawberries
  • 8 oz Mozzarella Balls
  • 1/3 cup Basil leaves
  • 1/4 cup Pine Nuts

Strawberry Melon Champagne Vinaigrette

  • 1/2 cup Strawberries cut in half or quartered
  • 1/2 cup Honeydew Melon cut in 1 inch pieces
  • 1/4 cup Champagne Vinegar
  • 1/4 cup Avocado Oil or Olive Oil
  • 1 tsp Tarragon chopped

Instructions

  • Toast the Pine Nuts: Heat a small skillet over medium-low heat. No need to add oil. Toast the pine nuts moving them around the pan occasionally until they are fragrant and start to turn golden brown in spots. Set aside.
  • Prep the Melon Ribbons: Cut the Honeydew melon in half length wise. Scoop out the seeds. Cut 1 halve into 4 pieces length wise. Hold the base of the honeydew melon and using the vegetable peeler peel the flesh of the honeydew from one tip to the other tip. Discard the first piece because it won't come out pretty and continue peeling.
  • Prep the Zucchini Ribbons (see note): Cut the end off of the zucchini and leave the stem on. Using the stem as a handle hold the zucchini and press the vegetable peeler pretty firmly down and peel from top to bottom. Discard the first 1-2 pieces since they will mostly be skin. Continue peeling until you reach seeds in the middle of the zucchini. Turn the zucchini over and repeat peeling the zucchini ribbon.
  • Plate the Salad: Fold and curl the zucchini and melon ribbons onto the plate while layering for texture and height. Tear the prosciutto into smaller pieces, drape the pieces down and allow them to fold onto itself as you place them on top of the zucchini and melon ribbons. Scatter the strawberries and mozzarella balls evenly around the salad. Tuck in some small basil leaves and tear larger leaves. Sprinkle Pine nuts over top and lastly the fennel fronds if you have them.
  • Dressing: Drizzle the dressing over the salad right before serving to prevent the salad from getting soggy.

Notes

NOTES:
Zucchini Ribbons: I do not recommend prepping the zucchini ribbons in advance as they have a high water content and the longer they sit out the more moisture will seep out of them causing he zucchini to become wilted and loose it's crunch. It is best to make the zucchini ribbons right before eating. 
 
Tried this recipe?Let us know how it was!
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 …

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 so flavorful. I fell in love with the flavors and decided to make a taco out of them. I added a few more ingredients to season up the pork, decided to add crispy shallots as delicious addition and use kewpie mayo instead of regular mayonnaise which improves the taste so much. These are always a favorite and kept in the rotation especially when I decide to slow cook some pork shoulder. 

What is Bahn Mi?

Bahn mi is a Vietnamese sandwich that is traditionally made on a baguette. The crispy baguette gets filled with a smear of mayonnaise or pate, a protein (pork, chicken, Vietnamese ham, tofu), pickled vegetables and an umami packed sauce. 

What You'll Need

For the Pork

Large Skillet

Baking Sheet

  • 1.5 lbs of Pulled Pork Shoulder or Ground Pork 
  • Green Onions
  • Garlic
  • Soy Sauce
  • Fish Sauce
  • Rice Vinegar
  • White Sugar

For the Shallots

Sharp Knife + Cutting Board

Deep Skillet

  • 4-6 Shallots
  • Neutral high smoke point oil (Vegetable oil, Peanut Oil, Avocado Oil)

For the Quick Pickled Carrots & Cucumbers

Julienne Peeler or Sharpe Knife + Cutting Board

Medium Bowl 

  • 2 Large Carrots
  • 1 English Cucumber
  • Rice Vinegar
  • Fish Sauce
  • Neutral Oil (Avocado Oil or Vegetable Oil) 
  • White Sugar

For the Sriracha Mayo

Small Bowl

  • Kewpie Mayo or Regular Mayonnaise seasoned with rice vinegar
  • Sriracha 

Make the Shallots

  • Slice the Shallots – Remove the onion skin and thinly slice the shallots into rounds.
  • Cold Pan – Starting in a cold pan with the heat off, cover the shallots with oil.
  • Fry – Turn on the heat to medium-high. Start by stirring occasionally. Once you start to see some color do not turn away because they can burn quickly and become bitter! Begin to stir constantly to evenly brown. As soon as they turn golden remove with a slotted spoon onto a plate lined with a paper towel. *Avoid allowing them to brown too much or they will become bitter. 
  • Season with Salt –  Immediately season with salt while they are still hot 

Make the Quick Pickled Carrots & Cucumber

Julienne the Carrots & Cucumber

Use a julienne vegetable peeler to make your life easy! 🙂 If you are using a good old knife follow the instructions below. 

For the Carrot

  • Peel the carrot and cut off the top and bottom.
  • Cut it in half to make it more manageable. 
  • Thinly slice length wise, then thinly slice length wise again into match sticks 

For the Cucumber

  • Cut the ends off of the cucumber then cut in half to make it more management. 
  • Scoop out the seeds with a spoon.
  • Make thin slices length wise and slice again length wise if needed. 

Make the Pork

Slow Cooked Pork Shoulder

You will need 1.5 lbs of pulled pork shoulder for the recipe. I love to use a slow cooker and put it on low overnight. Make sure it is big enough to fit a bone-in pork shoulder. I usually find them sold in the store for about 7 lbs. This will provide you with about 4-6 lbs of shredded meat. Put the left overs in the freezer to use for an easy meal!

Prepare the pork in the crock pot before bed and check it in the morning! Here are some basic cooking instructions for succulent and juicy pulled pork:

  • Pat the meat dry and season all over with salt and pepper.
  • Put the pork shoulder in the crock pot.
  • Add a sliced onion and 3-4 whole/crushed garlic cloves.
  • Pour in about 2 cups of chicken broth.
  • Turn the crock pot on low for about 12 hours or until the internal temperature reaches 205° and easily falls apart with a fork.

Make the Pork for the Tacos

Heat a large skillet over medium heat.

Arrange your oven rack closest to the broiler and turn the broiler setting on. 

  • Green Onions – Sauté the green onions in some oil over medium heat for about 5 minutes until softened.
  • Garlic – Add the garlic and cook for another minute. 
  • Pork  + Seasonings – Add the pork to the pan and pour in the soy sauce, fish sauce, rice vinegar and sugar. Mix to combine and re-warm the pork if needed. 
  • Transfer to a Baking Sheet – Spread the pork onto a baking sheet in an even layer. 
  • Broil – Broil the pork for a few minutes until it starts to brown slights and char in spots. 

NOTE: 

If Using Ground Pork: 

  • Add the pork and the green onions to the pan and sauté until the pork is all browned and the onions are soft. 
  • Add the garlic and seasonings. 
  • No need to broil! 

Make the Sriracha Mayo

  • 1/4 cup-ish Kewpie Mayo
  • 2 tsp-ish Sriracha

Combine in a small bowl and stir together. 

Assemble the Tacos

Tortillas – Toast the tortillas over medium high heat until they start to bubble up and brown in some spots. Don’t toast them for too long or else they will become tough.

Layer the toppings – This is how I like to build mine:  

  • Sriracha Mayo
  • Pork 
  • Pickled Cucumbers & Carrots
  • Cilantro and/or green onions
  • Crispy Shallots

 

Bahn Mi Tacos

These tacos are made with juicy and succulent pork shoulder, and are bursting with flavors and textures.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Dinner, lunch
Cuisine: Vietnamese
Keyword: Bahn Mi, Pork, Pork Shoulder, Tacos
Servings: 4

Equipment

  • 1 Deep Skillet
  • 1 Large Skillet
  • 1 Medium Bowl
  • 1 Small Bowl

Ingredients

Crispy Shallots

  • 4-5 Large Shallots Sliced thinly into rounds
  • 2 Cups Vegetable Oil or Avocado Oil or Peanut Oil

Pickled Carrots and Cucumbers

  • 1 English Cucumber julienned
  • 2 Large Carrots julienned
  • 2 tsp Avocado Oil or Vegetable Oil
  • 2 tsp Rice Vinegar
  • 1/2 tsp Fish Sauce
  • 1 tsp White Sugar

Pork

  • 1.5 lbs Cooked and Shredded Pork Shoulder
  • 1 bunch Green Onions sliced, tops and bottoms
  • 1 Tbsp Garlic minced
  • 3 tsp Soy Sauce
  • 3 tsp Rice Vinegar
  • 1 1/2 tsp Fish Sauce
  • 1 1/2 tsp White Sugar

Sriracha Mayo

  • 1/4 cup Kewpie Mayonnaise
  • 1-2 tsp Sriracha

To Serve the Tacos

  • 12 Flour Tortillas street taco size
  • 1.5 lbs Pork
  • 3 cups Pickled Cucumber and Carrots
  • 1.5 cups Crispy Shallots
  • 1/4 cup Sriracha Mayo
  • 1/4 cup Cilantro

Instructions

Make the Crispy Shallots

  • Starting with a cold pan and the heat off, add the sliced shallots to a deep skillet and cover with a neutral high smoke point oil, vegetable oil, peanut oil or avocado oil.
  • Turn the heat on to a medium-high heat and stir occasionally. Prepare a plate lined with paper towels. Once they start to change color begin to stir constantly for even browning. As soon as they turn golden brown remove with a slotted spoon onto the plate lined with paper towels to remove excess oil. Season with salt while hot.

Make the Quick Pickled Carrots and Cucumbers

  • In a medium bowl combine the julienned carrots and cucumbers along with 2 tsp avocado oil, 2 tsp rice vinegar, 1/2 tsp fish sauce and 1 tsp white sugar. Toss to combine. Allow to marinate while preparing the rest of the meal. Return to the bowl to toss occasionally with the pickling liquid.

Make the Pork

  • Arrange an oven rack nearest to your broiler and turn the broiler on.
  • Heat a large skillet to medium and add 2 tbsp avocado oil. Sauté the green and white parts of the green onions for 5 minutes until softened. Add the garlic and cook another 1-2 minutes.
  • Add the pork into the skillet along with 1 1/2 tsp fish sauce, 3 tsp rice vinegar, 3 tsp soy sauce and 1 1/2 tsp sugar. Toss to coat and warm the pork through.
  • Transfer the pork to a baking sheet and spread out evenly. Put the pork into the oven under the broil and allow to broil for a few minutes until it begins to brown and char in a few spots.

Make the Sriracha Mayo

  • In a small bowl mix together the kewpie mayo and sriracha. Adjust spiciness to taste adding more or less mayo to sriracha.

Make the Bahn Mi Tacos

  • Toast up the tortillas in a skillet with a little oil or directly over a flame, flipping once to do both sides. To keep the tortillas warm, place them in a kitchen towel. You can go a step further and place the kitchen towel inside a preheated cast iron skillet if you have one.
  • Layer the tortillas with some sriracha mayo, the pork, quick pickled carrots and cucumbers, crispy shallots and torn cilantro.
Tried this recipe?Let us know how it was!
Featured, Mains, Sandwiches & Tacos
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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 …

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 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

1
2
3
4
5
  • 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
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
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