Author: kimcrossin

Maple Miso Salmon with Roasted Asparagus (Easy Sheet Pan Dinner)
April 14, 2026

Maple Miso Salmon with Roasted Asparagus (Easy Sheet Pan Dinner)

When dinner feels like one more thing on an already full day, this maple miso salmon with roasted asparagus is exactly what you need. It’s quick, low-effort, and all made on one pan—but still feels like something a little special. The salmon gets brushed with …

Healthy-ish, Mains, Spring, Summer
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by kimcrossin
Sticky Honey Soy Chicken Bowls with Chili Crisp
April 12, 2026

Sticky Honey Soy Chicken Bowls with Chili Crisp

If you’re in a season where dinner just needs to be easy but still feel really good—this is it. These sticky honey soy chicken bowls are one of those throw-it-together meals that tastes way more elevated than the effort required. The chicken bakes in a …

Healthy-ish, Mains, Spring/Summer Feature
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by kimcrossin
Coconut Red Curry Chicken Meatballs (Easy One-Pan Dinner)
April 10, 2026

Coconut Red Curry Chicken Meatballs (Easy One-Pan Dinner)

If dinner time has been feeling a little chaotic lately, because I know it has for me, this is one of those recipes you’ll come back to again and again. These coconut red curry chicken meatballs are cozy, flavorful, and come together in one pan with minimal effort (and minimal cleanup).

They have all the flavors of your favorite takeout, but made lighter and with simple, everyday ingredients. It’s the kind of meal that feels a little elevated—but is still totally doable on a busy weeknight.

💡 Why You’ll Love This Recipe

  • One pan = easy cleanup
  • Ready in about 30 minutes
  • Packed with flavor but still family-friendly
  • Great for meal prep or leftovers
  • Feels like takeout, made at home

Ingredient's You'll Need

For the Meatballs

  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 garlic clove, grated
  • Tops of 4 green onions, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Sauce

  • White parts of 4 green onions, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup chicken broth
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar (optional)
  • Squeeze of fresh lime juice

For Finishing

  • 1–2 cups snap peas
  • 2 handfuls fresh spinach

How to Make this Quick Coconut Red Curry Chicken Meatballs (Healthy-ish & Family Friendly)

  • Make the meatballs
    In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, green onion tops, salt, and pepper. Mix until just combined, then roll into small meatballs.
  • Brown the meatballs (optional)
    Heat a drizzle of oil in a large skillet over medium heat. Sear the meatballs for 2–3 minutes per side until lightly golden. (They don’t need to be fully cooked yet.)
    You can skip this step if you’re short on time.
  • Build the sauce
    In the same pan, sauté the white parts of the green onions for 1–2 minutes.
    Add the red curry paste and cook for another minute until fragrant.
  • Simmer
    Pour in the coconut milk and chicken broth, stirring to combine.
    Add the meatballs back into the pan and simmer gently for 15–18 minutes, or until cooked through.
  • Finish with vegetables
    Add the snap peas during the last 3 minutes of cooking.
    Turn off the heat and stir in the spinach until wilted.
  • Final touches
    Finish with a squeeze of lime juice and adjust salt to taste.

How to Serve these Quick Red Curry Chicken Meatballs

Serve over:

  • Jasmine rice
  • Coconut rice
  • Rice noodles

Top with:

  • Extra green onions
  • Fresh cilantro
  • Lime wedges

Tips for Success

  • Don’t overmix the meatballs—this keeps them tender
  • Browning adds flavor, but skipping it keeps things faster
  • Use full-fat coconut milk for the creamiest sauce
  • Adjust curry paste to your spice preference

Storage & Reheating

  • Store in an airtight container in the fridge for up to 4 days
  • Reheat on the stove or in the microwave until warmed through
  • Add a splash of broth or coconut milk when reheating if needed

Freezer Tips

  • Freeze cooked meatballs and sauce (without veggies) for best texture
  • Thaw overnight and reheat, then add fresh spinach and snap peas before serving

Frequently Asked Questions

Can I use ground turkey instead of chicken?
Yes! Ground turkey works just as well.

Is this recipe spicy?
It has mild heat from the curry paste, but you can adjust to taste.

Can I skip browning the meatballs?
Yes—just simmer them directly in the sauce.

What vegetables can I substitute?
Broccoli, bell peppers, or zucchini all work well here.

Coconut Red Curry Chicken Meatballs (Easy One-Pan Dinner)

These coconut red curry chicken meatballs are a quick, one-pan dinner made with ground chicken, red curry paste, and coconut milk. Ready in under 30 minutes and perfect for a cozy, family-friendly weeknight meal.
Print Recipe
Course: Dinner
Cuisine: Thai Inspired
Keyword: Chicken, Coconut, Meatballs, Red Curry
Servings: 4

Ingredients

For the Meatballs

  • 1 lb ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 garlic clove grated
  • Tops of 4 green onions thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Sauce

  • White parts of 4 green onions thinly sliced
  • 1 can 13.5 oz coconut milk
  • 1/4 cup chicken broth
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar optional
  • Squeeze of fresh lime juice

For Finishing

  • 1 –2 cups snap peas
  • 2 handfuls fresh spinach

Instructions

Make the meatballs

  • In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, green onion tops, salt, and pepper. Mix until just combined, then roll into small meatballs.
  • Brown the meatballs (optional)
  • Heat a drizzle of oil in a large skillet over medium heat. Sear the meatballs for 2–3 minutes per side until lightly golden. (They don’t need to be fully cooked yet.) You can skip this step if you’re short on time.

Build the sauce

  • In the same pan, sauté the white parts of the green onions for 1–2 minutes. Add the red curry paste and cook for another minute until fragrant.

Simmer

  • Pour in the coconut milk and chicken broth, stirring to combine. Add the meatballs back into the pan and simmer gently for 15–18 minutes, or until cooked through.

Finish with vegetables

  • Add the snap peas during the last 3 minutes of cooking. Turn off the heat and stir in the spinach until wilted.

Final touches

  • Finish with a squeeze of lime juice and adjust salt to taste.
Tried this recipe?Let us know how it was!
Mains, Spring
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by kimcrossin
Healthy Chai Carrot Cake with Date Caramel (High Protein Snack Cake)
April 8, 2026

Healthy Chai Carrot Cake with Date Caramel (High Protein Snack Cake)

Wholesome ingredients, naturally sweetened, and packed with protein. If you love a cozy carrot cake moment but want something a little more nourishing for everyday life—this is it. This chai carrot power cake is soft, warmly spiced, and naturally sweetened, with a creamy date-almond caramel …

Breakfast & Brunch, Dessert, Healthy-ish, Spring, Spring/Summer Feature
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by 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
Spring Chicken Milanese with Burrata & Roasted Vegetables
April 25, 2025

Spring Chicken Milanese with Burrata & Roasted Vegetables

Crispy pesto parmesan chicken cutlets layered with roasted spring vegetables, creamy burrata, peppery arugula, and a sweet tangy honey dijon vinaigrette. It’s bright and fresh yet crunchy and cozy. The perfect spring dinner. 

The roasted fennel and shallots get caramelized and slightly charred, the radishes mellow in the oven, and the creamy burrata melts into each bite with the warm crunchy chicken. Every bite has crunch, creaminess, acidity, and herbs. If you’re still reading this, tell me you’re not currently drooling, because I am. 

Why You'll Love this Spring Chicken Milanese

  • Crispy golden chicken cutlets
  • Tons of texture and color
  • Feels fancy but is weeknight doable
  • Great for spring entertaining
  • A perfect balance of rich + fresh

Ingredients you'll need

Honey Dijon Vinaigrette

  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon dried basil or Italian seasoning
  • Salt + pepper to taste

Chicken Milanese

  • 4 thin chicken cutlets
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • Salt + pepper
  • 2 eggs
  • 2 tablespoons pesto
  • 1/2 cup breadcrumbs
  • 1/2 cup panko
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon chopped parsley

Roasted Spring Vegetables

  • 2 medium shallots, sliced
  • 1 fennel bulb, sliced
  • 1 bunch radishes, halved
  • 1 can artichokes, drained
  • 1 container cherry tomatoes

For Serving

  • Arugula
  • Burrata
  • Extra pesto
  • Fennel fronds or parsley
  • Lemon wedges (highly recommend)

How to Make Spring Chicken Milanese

1. Make the vinaigrette

Whisk together the olive oil, dijon, apple cider vinegar, honey, dried herbs, salt, and pepper until emulsified. Set aside.

2. Roast the vegetables

Preheat the oven to 425°F.

Add the shallots, fennel, radishes, artichokes, and tomatoes to a sheet pan. Drizzle with 1–2 tablespoons of the vinaigrette and toss well.

Roast for 20–25 minutes until caramelized and softened.

3. Bread the chicken

Set up three shallow bowls:

  • Flour, garlic powder, salt, and pepper
  • Eggs whisked with pesto
  • Breadcrumbs, panko, parmesan, and parsley

Dredge each chicken cutlet in the flour, then the pesto egg mixture, then the breadcrumb mixture, pressing firmly so the coating sticks well.

If you want a more detailed step-by-step for crispy chicken cutlets, check out my full chicken cutlet recipe post here.

4. Cook the chicken

Heat a generous layer of avocado or olive oil in a skillet over medium-high heat.

Cook the chicken for 3–4 minutes per side until golden brown and cooked through.

5. Assemble

Layer arugula onto a serving platter or plates. Top with the crispy chicken cutlets and roasted vegetables.

Tear burrata over top, drizzle with more vinaigrette and pesto, then finish with fennel fronds, parsley, and a squeeze of lemon.

Tips for the Best Chicken Milanese

  • Thin cutlets are key for quick cooking and maximum crispiness.
  • Mixing pesto into the eggs adds so much flavor to the coating.
  • Roast the vegetables until deeply caramelized — that’s where the flavor happens.
  • Don’t skip the lemon at the end. It wakes everything up.

Variations

  • Swap burrata for fresh mozzarella or whipped ricotta
  • Add asparagus or snap peas
  • Use chicken thighs instead of breasts
  • Make it spicy with calabrian chili or crushed red pepper
  • Serve over warm couscous or orzo for a heartier dinner

A Few Ingredient Notes

I use my homemade crispy chicken cutlets method as the base for this recipe, and the pesto mixed into the egg wash adds so much flavor. You can absolutely use store-bought pesto if you have a favorite brand or make a batch of homemade pesto to store in your the fridge! 

Spring Chicken Milanese with Burrata & Roasted Vegetables

Crispy parmesan pesto chicken cutlets served with roasted spring vegetables, creamy burrata, arugula, and a honey dijon vinaigrette. A fresh, flavorful dinner perfect for spring.
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

Honey Dijon Vinaigrette

  • 1/4 Cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1/4 tsp Dried Basil or 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

Roasted Vegetables

  • 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 pint Cherry Tomatoes

For Serving

  • Arugula
  • Burrata
  • Extra pesto
  • Lemon wedges

Instructions

Make the Vinaigrette

  • Whisk together all vinaigrette ingredients until smooth and combined. Set aside.

Chicken Cutlets & Roasted Vegetables

  • Preheat the oven to 425°
  • Add the shallots, fennel, radishes, artichokes, and tomatoes to a sheet pan.
  • Drizzle with 1–2 tablespoons of the vinaigrette and toss to coat.
  • Roast for 20–25 minutes until caramelized and tender.

Bread the Chicken

  • In one shallow bowl, combine the flour, garlic powder, salt, and pepper.
  • In a second bowl, whisk together the eggs and pesto.
  • In a third bowl, combine the breadcrumbs, panko, parmesan, and parsley.
  • Dredge each chicken cutlet in the flour, then the egg mixture, then the breadcrumb mixture, pressing firmly to coat.

Cook the Chicken

  • Heat a generous layer of oil in a large skillet over medium-high heat.
  • Cook the chicken for 3–4 minutes per side until golden brown and cooked through.

Assemble

  • Layer arugula onto plates or a serving platter.
  • Top with the chicken and roasted vegetables.
  • Tear burrata over the top and drizzle with extra vinaigrette and pesto.
  • Finish with lemon juice before serving.

Notes

  • Thin chicken cutlets cook quickly and stay crispy.
  • The pesto mixed into the eggs adds extra flavor to the breading.
  • Burrata is best added just before serving.
  • Leftover vinaigrette is great on salads or grain bowls.
Tried this recipe?Let us know how it was!
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 …

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 day when I was day dreaming about a stuffed pepper recipe these were born. I didn’t want some boring stuffed peppers and I remember loving the combinations in this filling. I decided to use the same idea of black beans, mushrooms, cashews and red enchilada sauce along with the typical spices: cumin, smoked paprika and garlic powder. 

What you'll need

  • Poblano Peppers: These are the longer dark green peppers that are medium sized found next to all of the other peppers in the grocery store. They are not long hots which are a lighter shade of green and very long and skinny. Poblano Peppers are mild in flavor but have a little bit more heat than a green bell pepper. Feel free to substitute a different pepper if you wish!
  • Mushrooms: Add a meatiness to the filling as well as some umami flavor.
  • Onion
  • Garlic
  • Black Beans
  • Raw Cashews: The cashews can either be soaked over night or boiled to help soften them. When you blend cashew they add a creaminess without the need for cream. 
  • Red Enchilada Sauce: Store bought is perfect. 
  • Nutritional Yeast (Optional): Adds a cheesy flavor without adding cheese. 
  • Spices: Cumin, Smoked Paprika & Garlic Powder
  • Cheese (Optional): A Mexican blend of cheddar and Monterey Jack cheeses.
  • Sour Cream or Yogurt (Optional): Drizzle the peppers with a quickly made lime crema for some creaminess and tang.
  • Lime (Optional)
  • Cilantro (Optional)

Roast the Poblano Peppers

  •  Preheat oven to 400°
  • Cut the Poblano Peppers in half, drizzle with avocado or olive oil and season with salt and pepper
  • Roast in the oven for 20 minutes until just tender

Make the Filling

  • Boil the cashews: In a small pot, bring some water to a boil. Put in the cashews and gently boil for 10 min. Strain. 
  • Sauté the Onions, Mushrooms & Garlic: Heat a pan over medium heat and sauté the onions and mushrooms for 5-7 minutes stirring occasionally. Add the garlic and sauté for another minute. Turn off the heat.
  • Blend half of the mixture with half of the black beans: Add half of the black beans, half of the sauteed onions and mushrooms and the cashews to a food processor or blender. Blend until smooth. 
  • Season: Add 1/4 cup of enchilada sauce along with nutritional yeast and spices and blend again. Season to taste with salt and peppers. 
  • Combine: Add the pureed mixture to the other half of the onion and mushroom mixture and the rest of the black beans. Stir to combine. 

Stuff the Peppers & Bake

  • Stuff the poblano peppers with the filling
  • Top it with enchilada sauce: Pour the rest of the enchilada sauce over top
  • Sprinkle with Cheese (optional)
  • Bake for 15 minutes at 400°

Prepare the Garnishes

  • Lime Crema: Using sour cream or yogurt, mix 1/2 cup with the juice of 1 lime and season with salt. 
  • Cilantro: roughly chop or tear into pieces

Vegetarian Stuffed Poblano Peppers

These vegetarian stuffed poblano peppers are creamy and packed with flavor. Skip the cheese and lime cream to make it vegan friendly!
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Cashew cream, enchilada, Poblano, Stuffed Peppers
Servings: 6

Equipment

  • Casserole Dish 9 X 13
  • Food Processor Or Blender
  • Large Skillet

Ingredients

  • 3 Poblano Peppers
  • 8 oz Mushrooms chopped
  • 1 medium Onion chopped
  • 2 Garlic Cloves chopped
  • 2 Cups Black beans drained and rinsed
  • 2 Tbsp Nutritional Yeast
  • 1 1/2 tsp Cumin
  • 3/4 tsp Smoked Paprika or Paprika
  • 1/2 tsp Garlic Powder
  • Salt & Pepper to taste
  • 1 15 oz Jar Enchilada Sauce
  • 1 1/2 - 2 cups Mexican Cheese Blend

Lime Crema

  • 1 cup Greek Yogurt
  • 2 tbsp Lime Juice fresh
  • 1 tsp Lime Zest
  • 1 Garlic Clove grated
  • 1/2 tsp Cumin
  • 1/4 tsp Chili Powder
  • Salt to taste
  • 1-2 tbsp Water or oil to thin as needed

Garnishes

  • 1/4 cup Cilantro
  • 1-2 Avocados sliced

Instructions

Roast the Peppers

  • Preheat the oven to 400°
  • Cut the poblano peppers in half and remove the ribs and seeds. Place them in a baking dish and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes until just tender.

Make the Filling

  • Heat a skillet over medium to medium-low heat. Add 2 tbsp oil and sauté the onions and mushrooms for 5-7 min stirring occasionally. Add the garlic and sauté another minute or two. Reserve 1/4 cup of the mushrooms and onions and set aside.
  • In a blender, puree 1/2 of the mushroom and onion mixture with 1 cup of the black beans.
  • Returning to the skillet, add the pureed mushroom mixture, the rest of the black beans, spices and stir until combined.

Stuff the Peppers and Bake

  • Evenly spoon the filling into each poblano half. Pour over the enchilada sauce and sprinkle with cheese. Bake for about 15-20 minutes until the cheese is melted.
  • Garnish with a lime crema, cilantro and avocado.

Lime Crema

  • Combine all ingredients for the lime crema in a small bowl and whisk until cohesive.
Tried this recipe?Let us know how it was!
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
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by kimcrossin