Author: kimcrossin

Candied Bacon
November 11, 2024

Candied Bacon

Candied Bacon This may be a bold statement but in my honest opinion candied bacon is one of the best appetizers you can throw down at any party. Bacon is always a crowd pleaser but when you caramelize it in brown sugar and maple syrup …

Appetizer, Breakfast & Brunch, Christmas, Featured
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by kimcrossin
Blackened Salmon Bowls
November 11, 2024

Blackened Salmon Bowls

Blackened Salmon Bowls This bowl is nourishing and absolutely delicious. The salmon get’s blackened in a sweet and spicy mix and cooks to perfection in the air fryer. It sits on top of some grains and gets a fresh, crunchy side of red cabbage and …

Featured, Healthy-ish, Mains, Seafood, Spring, Spring/Summer Feature, Summer
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by kimcrossin
Butternut Squash & Spinach Pin Wheel Lasagna
November 11, 2024

Butternut Squash & Spinach Pin Wheel Lasagna

Butternut Squash & Spinach Pinwheel Lasagna

These Butternut Squash and Spinach Lasagna Roll-Ups are heavenly and one of my favorite things I have ever made. The pinwheels are packed with veggies and autumn flavors, and smothered with a dreamy cheese sauce. These are decadent and cozy. Perfect for Sunday dinner or even to serve on a holiday.

You could make everything from scratch and I have included the steps to do so. However, if you want to make these pinwheels without all of the fuss of making pasta and a butternut squash puree I have options to cut the prep time down!

If you do want to make your own pasta, the fillings and sauce homemade, I recommend breaking the steps up a little bit and making the pasta the night before as well as one or both fillings. The next day all you have to do is roll out the pasta, layer your fillings roll up and cut. 

Silky Homemade Pasta

To Make the Fillings & Sauce - You'll Need

Mornay Sauce: A mornay sauce is similar to a béchamel except it has cheese in it. This version includes shallots and garlic adding extra flavor. 

  • Butter
  • Shallot: 1 large shallot, chopped. 
  • Garlic: 3 cloves of garlic, chopped
  • Flour: 1/4 cup of AP flour to make a roux to thicken the sauce.
  • Milk: Whole milk is recommended to make it thick and creamy.
  • Nutmeg: Because cream sauces need nutmeg.
  • Parmigiano Reggiano: Parmesan works here too.

Spinach & Cheese Filling

  • Spinach: 11 oz of fresh spinach or 7 oz  frozen spinach. You will need about a cup of spinach when squeezed of excess water. 
  • Mozzarella Cheese: I always recommend buying the block and grating it yourself because it melts better compared to the pre grated kind. 
  • Ricotta Cheese: Whole or Part Skim works.
  • Parmigiano Reggiano Cheese: We use it in the spinach and cheese mixture and mornay sauce. Parmesan works here too. 
  • Nutmeg: It adds that little back note that is just so good and comforting. Fresh grated is best but dried is fine.

Butternut Squash Filling: 

  • Butternut Squash Puree: Peel, cube and roast the squash until fork tender. Then puree in a food processor or blender.
  • Mornay Sauce: We are going to use some of the creamy sauce that we made to mix into the butternut squash.

Make the Mornay Sauce

Sweat the Shallots & Garlic
Add the Flour
Gradually Whisk in the Milk
Grate in some Nutmeg
Turn off the Heat & Add the Cheese
Strain through a Sieve
  • Sweat the Shallots & Garlic: In a medium pot over medium heat, melt the butter and sweat the shallots for about 5 min. Add the garlic for 1 more minute. 
  • Warm the milk until it is steaming. You can either do this in the microwave in intervals, stirring between or in a pot on low heat. 
  • Flour: Sprinkle the flour over the butter and shallots and stir together. Cook for a few minutes. 
  • Milk & Nutmeg: Gradually add the milk a little at a time while continuing to whisk. Bring to a simmer over medium-low – medium heat and cook until it thickens. Add about 1/4 tsp of nutmeg as it is simmering.
  • Cheese:  Turn off the heat and stir in 1 cup of the cheese. As the sauce cools it will thicken a little bit more. 

Make the Butternut Squash Filling

Roast cubed butternut squash drizzled with olive oil and seasoned. 400° for 25-30 min.
Puree the Roasted Butternut Squash
Combine 1c Cheese Sauce + 1c Pureed Squash
Whisk to Combine
  • Roast the Butternut Squash. Peel, remove seeds and cube the butternut squash. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven for about 25-30 minutes.
  • Puree: Blend the roasted squash in a food processor or blender until smooth. 
  • Combine 1 cup of the Mornay and 1 cup of the butternut squash puree. Whisk to combine. 

Make the Spinach and Cheese Mixture

  • Blanch the spinach. In a pot of boiling water submerge the spinach for 1-2 minutes until it wilts and turns bright great. 
  • Ice Bath: Immediately put the blanched spinach into an ice bath to stop the cooking.
  • Squeeze: Using a clean kitchen towel (that does not shed) squeeze as much of the excess liquid from the spinach.
  • Blend: In a food processor combine the spinach, mozzarella, ricotta, parmigiano reggiano and nutmeg. Blend until smooth.

If you want to make homemade pasta and are looking for a recipe click the link above!

Assemble the Lasagna Roll Ups

  • Preheat the oven to 400°
  • Cook dried lasagna noodles: Boil the dried fresh lasagna noodles for 2 minutes. Remove using soft grip tongs to prevent them from ripping and lay them out flat. If using store bought, follow the directions on the box to cook to al dente.
    • If using fresh soft pasta sheets there is no need to boil first. They will absorb liquid from the sauce. 
  • Layer:
    • Spread one of the prepared fillings over a cooked lasagna noodle. 
    • Layer another cooked sheet of pasta on top.
    • Spread the other prepared filling over top.
  • Roll & Cut: Starting at a short end, roll it up into a log. Cut into 3-4 even pieces. 
  • Baking Dish: Arrange the spirals in a baking sheet cut side up. 
  • Cheese Sauce: Pour the cheese sauce evenly over the pin wheels. 
  • Bake: Bake in the preheated oven for 18-20 minutes. Optional to sprinkle more mozzarella and parmesean cheese on top halfway through baking.

Short Cuts

By using store bought, already prepared ingredients, we can turn this into an easy weeknight meal. The store-bought items you can substitute are: 

  • Lasagna Noodles: Save time making and rolling out pasta sheets and by store bought. Cook them as directed by the manufacturer until al dente.
    • If using fresh soft pasta sheets there is no need to boil first. They will absorb liquid from the sauce. 
      • NOTES: You may only be able to cut them in 2 pieces once rolled into a log. I’m not sure the total amount you’ll need. Once I try that route I’ll update this section. 
  • Frozen Spinach: Save time blanching the spinach and buy frozen. You will have to unthaw it and still squeeze out all of the excess liquid. You’ll want about 1 cup of spinach once wrung out.
  • Frozen Butternut Squash Puree: Save time prepping the butternut squash and roasting it and buy it completely done for you. Just unthaw and use 1 cup of the puree for the butternut squash filling. 
  • Alfredo Sauce: Save time making the cheese sauce and buy a pre-made bottle to use instead!

Butternut Squash & Spinach Lasagna Pin-Wheels

These lasagna pin-wheels are filled with not one but two delicious fillings. A butternut squash and spinach and cheese filling get wrapped up with the silkiest pasta sheets & smothered in a creamy cheesy sauce. Talk about heaven in a bite.
Print Recipe
Prep Time: 20 minutes
Cook Time: 55 minutes
Pasta: Mixing & Rolling out: 15 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Butternut Squash, Cheese Sauce, Lasagna, Lasagna Pin Wheels, Lasagna Roll Ups, Mornay Sauce, Spinach
Servings: 4

Equipment

  • 1 Pasta Maker Counter Top or Attachment with Stand Mixer
  • 1 Food Processor Blender
  • 1 Medium Pot
  • 1 Sieve
  • 2 Medium Bowls
  • 1 Whisk
  • 1 Liquid Measuring Cup
  • 1 Kitchen Scale for measuring out flour & eggs to make pasta

Ingredients

FILLINGS & SAUCE

  • 1 cup Frozen Spinach unthawed and squeezed of excess liquid (about 7 oz frozen spinach)
  • 3/4 Cup Ricotta
  • 3/4 Cup Mozzarella grated
  • 1/3 Cup Parmigiano Reggiano grated
  • 1/8-1/4 tsp Nutmeg
  • Salt & Pepper
  • 1 Cup Butternut Squash Puree
  • 1 Large Shallot chopped
  • 3 Cloves Garlic chopped
  • 6 Tbsp Butter
  • 1/4 Cup AP Flour
  • 4 Cups Whole Milk warm
  • 1 Cup Parmigiano Reggiano Cheese grated
  • Lasagna Noodles 6 fresh pasta sheets, cut in half for 12 or 12-18 store bought

Instructions

MAKE THE CHEESE SAUCE

  • SWEAT THE SHALLOTS & GARLIC: In a medium pot over medium heat, melt the butter and sweat the shallots for about 5 min. Add the garlic for 1 more minute. 
  • FLOUR: Sprinkle the flour over the butter and shallots and stir together. Cook for a few minutes. 
  • MILK & NUTMEG: Gradually add the milk a little at a time while continuing to whisk. Bring to a simmer and cook until it thickens. Add about 1/4 tsp of nutmeg as it's simmering.
  • CHEESE:  Turn off the heat and stir in 1 cup of parmigiano reggiano cheese. As the sauce cools it will thicken a little bit more. 

MAKE THE BUTTERNUT SQUASH FILLING

  • In a medium bowl, whisk to combine 1 cup of the cheese sauce with 1 cup of the butternut squash puree.

MAKE THE SPINACH & CHEESE FILLING

  • SQUEEZE OUT EXCESS LIQUID: Using a clean kitchen towel (that doesn't shed) squeeze as much of the excess liquid from the thawed spinach.
  • BLEND: In a food processor combine the spinach, mozzarella, ricotta, parmigiano reggiano and nutmeg. Blend until smooth.

ASSEMBLE THE PIN WHEELS & BAKE

  • PREHEAT the Oven to 400°
  • COOK NOODLES: Boil dried lasagna noodles for 2 minutes if using fresh pasta. If using store bought follow the instructions from the manufactured for al dente.
    NO COOK OPTION: If the noodles are fresh and soft lasagna sheets, skip the step of boiling. They will absorb moisture from the sauce when cooked.
  • LAYER: Lay out a cooked lasagna noodle and spread a layer of the butternut squash filling overtop. Lay another cooked lasagna noodle overtop and then spread the spinach filling overtop that one. Starting at a short end, roll up it up and cut it into 3-4 pieces.
  • BAKE: Place in a baking dish spiral side up and pour the rest of the cheese sauce over the pin wheels. Bake in the preheated oven for 20 minutes or until bubbling and just starting to brown. (Optional) Sprinkle more mozzarella cheese and parmigiano reggiano to bake.
    NO COOK NOODLE OPTION: Cover with foil for the first 25–30 minutes of baking. This will trap the moisture and allow the noodles to cook in the sauce.
    Uncover the foil for the last 10-15 minutes to allow the top to brown and the sauce to thicken slightly.
Tried this recipe?Let us know how it was!
Fall, Fall/Winter Feature, Mains, Pasta, Vegetarian, Winter
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by kimcrossin
Creamy Browned Butter & Sage Chicken
November 11, 2024

Creamy Browned Butter & Sage Chicken

Duplicate – [#2367] Creamy Brown Butter & Sage Chicken We all know browned butter and sage are a match made in heaven which is how I started with this recipe. The chicken cutlets get dredged in flour, browned and set aside while you make a …

Fall, Fall/Winter Feature, Mains, Winter
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by kimcrossin
Turkey Roulade
November 1, 2024

Turkey Roulade

Turkey Roulade Turkey roulade is turkey breast that is butterflied and pounded thin, then some type of stuffing gets layered on top and rolled into a log. Usually it’s baked as such and then sliced. I made turkey roulade in the past and have had …

Fall, Fall/Winter Feature, Mains, Winter
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by kimcrossin
Toddler Snacks & Lunch Ideas
October 31, 2024

Toddler Snacks & Lunch Ideas

Yogurt Drinks

Yogurt drinks have become extremely popular in our house. My kids would go through entire boxes in the blink of an eye, so I decided to start making them for them instead of buying them because it’s more cost effective and you can control the ingredients. Some of the brands, which always have the desirable characters on the packaging, have so much sugar in them I didn’t feel good about giving them to my kids.  You can even buy reusable pouches that are fun for the kids, easy to clean and great for a snack on the go or lunches!

What You'll Need

INGREDIENTS

  • Yogurt: Greek or Plain
  • Fruit: Frozen or Fresh 
  • Maple Syrup
  • Vanilla Extract

INSTRUCTIONS: 

  1. Unthaw frozen fruit in the microwave if using.
  2. Blend 2 cups of fruit until smooth.
  3. Add 2 cups of yogurt, 2-3 Tbsp of maple syrup and 1 tsp of vanilla extract.  Blend again until smooth.
  4. Store in an air tight container in the fridge for up to 5 days. 

I personally love to store the yogurt drink in a mason jar because they are glass. And my kids (and I) love their reusable squeezey pouch to serve the yogurt to them which also makes them great for on the go and lunch boxes!  They are so handy and you can really put anything in them, that is a smooth puree consistency, such as homemade baby foods and applesauce. They are also really easy to clean and dishwasher safe!

Breakfast & Brunch, Healthy-ish, Kid Friendly
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by kimcrossin
Romesco Sauce
June 26, 2024

Romesco Sauce

Romesco Sauce If you have never had romesco sauce you are in for a treat.  It is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. This sauce is perfect to make during summer when red peppers …

Sauce, Summer
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by kimcrossin
Skirt Steak with Roasted Pepper & Peach Salsa
June 19, 2024

Skirt Steak with Roasted Pepper & Peach Salsa

Skirt Steak with Roasted Pepper & Peach Salsa This perfectly cooked skirt steak with a fresh roasted red pepper and peach salsa is a perfect summer dinner for a weekend or special night. I love to pair this with melting potatoes served with a romesco …

Mains, Summer
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by kimcrossin
Nantucket Lobster Rolls
June 6, 2024

Nantucket Lobster Rolls

Nantucket Lobster Rolls

Lobster Rolls have a lot of strong opinions about them but mine is that I absolutely love them. People either strictly prefer mayonnaise or butter as a sauce for the lobster.  I’ve heard others who obviously haven’t had one that knocked their socks off and weren’t fans of lobster meat in a hot dog bun. 

My husband and I order lobster rolls any chance we get and our favorite lobster roll comes from Nantucket. Our cousin grew up on the island with her sister and parents who have hosted us a few summers in a row a while back (pre- married with kids era). Kerry knows the ins and outs of the food and drink scene and is a highly trusted source. She recommended Barlett Farm’s lobster roll to us out of all the restaurants on the island who have them on their menu. It’s is to die for. The sauce is slightly creamy, lemony and herby but doesn’t take away from the succulent and sweet lobster. My mouth is watering, is yours?  

This is my version of the lobster roll from Bartlett’s Farm. The lobster gets tossed in a little bit of butter and seasoned with salt and pepper. Then we made a sauce with a little bit of mayonnaise, lemon juice, lemon zest, scallions, parsley, tarragon and chives.  The lobster then gets coated in as much of the sauce as you’d like and stuffed inside of a buttery and toasted New England style hot dog bun. 

What You'll Need

  • Lobster
  • Butter
  • Mayonaise
  • Lemon
  • Parsley
  • Tarragon
  • Scallions
  • Chives
  • Hot Dog Buns

To Make the Sauce

  • Mayonnaise, lemon juice and lemon zest: In a medium mixing bowl combine the aforementioned ingredients and whisk to thoroughly combine.
  • Herbs: Add in all of the chopped herbs and mix together. Season to taste with salt and pepper. 

Assemble the Lobster Rolls

What Type of Lobster Should I Use?

Whole Lobster: An average 1 pound lobster tail will give you about 3 1/4 ounces of meat. Ask your fish monger to steam it for you to save time!

  • Remove the lobster meat from the shell.
    • First twist off the two large legs with claws.
      • Use a meat mallet to break the claw shell. Carefully remove the claw meat. 
    • Next, twist the tail apart from the head. Save the head to make stock.
      • Wrap the tail in a kitchen towel and using your hand squeeze the rounded side to crack it from the top to about 2 rings from the bottom.
      • Carefully remove pieces of the shell from the tail. Continue using the towel to assist with grip and avoiding any sharp pieces from cutting into you.
      • Once the top of the shell is removed from the tail, gently wiggle the meat out from the bottom.
    • Use crackers and a pick to remove the meat from the knuckles. 
    • Cut the meat into bite sized pieces. 

Frozen Lobster Meat

    • Thaw it and pat it dry
      • I like to drain it through a fine mesh sieve first then  lay it out on a dish towel and pat it dry with another towel. 
  •  

Dress the Meat

Butter

  • Toss the lobster meat with melted butter. Season with a pinch of salt. 

Creamy Lemon & Herb Sauce:

  • Drizzle the sauce over the buttery lobster and gently toss to coat. 
      •  

Serve

  • Toast New England Style Hot Dog Buns
    •  Brush each side with butter and toast in a skillet or on a grill over medium- medium-high heat until golden brown. 
  • Fill the toasted buns with the lobster meat. 
  • Serve with a side of chips or french fries. 

Nantucket Lobster Rolls

These lobster rolls are a little buttery, slightly creamy, a touch lemony and have a lot of fresh herbs. These are the perfect summer lunch or dinner when you want something simple yet special.
Print Recipe
Prep Time: 20 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: Butter, Chives, Herbs, lobster, lobster roll, Mayonnaise, Newengland hot dog bun, Parlsey, Scallions, Tarragon
Servings: 4

Equipment

  • Meat Mallet
  • Seafood Cracker Set
  • Kitchen Towel
  • 2 Medium Bowls

Ingredients

  • 1 lb Lobster Meat cut into bite sized pieces
  • 4-6 Tbsp Butter
  • 1/4 Cup Mayonnaise
  • 2 Tbsp Lemon Juice freshly squeezed
  • 1 tsp Lemon zest
  • 2 Tbsp Scallions sliced, green parts only
  • 1 1/2 tsp Tarragon chopped
  • 2 tsp chives sliced
  • 1 tsp parsley chopped
  • 4 New England Style Hot Dog Buns

Instructions

  • In a medium bowl add the lobster meat and toss to coat with a couple tablespoons of butter. Season lightly with salt.
  • In another medium bowl combine the mayonnaise, lemon juice, lemon zest and herbs. Whisk to combine. Season with salt and pepper.
  • Drizzle the creamy lemon & herb sauce over the buttered lobster meat and toss to coat.
  • Toast the buns by brushing them with a little bit of butter and placing them in a skillet or on the grill over medium-medium-high heat until golden brown.
  • Fill the buns with the lobster filling and serve with chips or french fries!
Tried this recipe?Let us know how it was!
Featured, Mains, Sandwiches & Tacos, Seafood, Spring/Summer Feature, Summer
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by kimcrossin
Green Goddess Dressing
April 24, 2024

Green Goddess Dressing

Green Goddess Dressing This dressing is so good with salad or even served as a dip along side raw veggies on a crudité board. It’s perfect for spring and summer when you want to use some fresh herbs. Here we use parsley, dill and chives …

Dressing, Sauce, Spring
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by kimcrossin