Author: 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 …

Featured, Mains, Sandwiches & Tacos, Seafood, 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
Ultimate BBQ Chicken Salad
April 24, 2024

Ultimate BBQ Chicken Salad

Ultimate BBQ Chicken Salad

I am not a salad person unless it is loaded and in this case it is. This ultimate chicken BBQ salad has tender honey BBQ chicken bites, charred corn, avocado, caramelized onions and roasted sweet potatoes and chickpeas. Then it gets a fresh homemade green goddess dressing to go along with it. There are quite a bit of components but that’s what makes it so good. It can be meal prepped for lunch for the week, is perfect for a weekend salad by the pool or lake and makes the perfect dinner salad since it’s so hearty. 

What You'll Need

  • Lettuce – Whichever lettuce you prefer! I used a spring mix and added butter lettuce to it. If you wanted to meal prep this for the week use kale so it won’t wilt. 
  • 3 Chicken Breasts – If you don’t feel like making the chicken bites although I urge you to, you can always use rotisserie chicken or even frozen chicken tenders. 
  • Chickpeas (1 can)
  • 1 Sweet Potato (medium)
  • 1 Vidalia Onion (large)
  • 1 Ear of Corn
  • 2 Avocados
  • BBQ sauce
  • Honey
  • Flour
  • Bread Crumbs
  • BBQ seasoning
  • Green Goddess Dressing

Time Saving & Time Management Tips

  • Make the green goddess dressing and caramelized onions ahead of time. The dressing will be good in the refrigerator for up to 4 days. 
  • The sweet potatoes and chickpeas bake in the oven right along with the chicken bites which only take 20-30 min. 
  • While that is all baking in the oven char the corn and cut the avocado. 
  • Re-heat the caramelized onions in the microwave for a few seconds. 
  • Plate it like a pro with all of the delicious toppings!

Make the Dressing

In a blender combine & blend until smooth: 

  • 1/4 cup parsley, packed
  • 1/4 cup dill, packed
  • 1/4 cup chives, packed
  • 1/2 cup milk
  • 1 tbsp lemon juice
  • 1/4 cup mayo + 2 Tbsp
  • 1/4 cup sour cream + 2 Tbsp
  • 1/2 tsp onion powder
  • Salt and pepper 

Store the dressing in an airtight container and keep in the refrigerator. Always a time saver to make the dressing ahead of time. It will stay good for 3-4 days in the refrigerator. 

Make the Caramelized Onions

  • Slice the onion
  • Sauté: Heat a pan over medium heat and add 2 tbsp of butter and 2 tbsp of olive oil together. Add the onion and season with salt. Sauté for 5-7 minutes until they start to turn translucent and most of the moisture is gone. 
  • Broth + Balsamic Vinegar + Brown Sugar + Thyme : Add in 1/4 cup of beef (chicken or vegetable) broth, 1 Tbsp balsamic vinegar, 2 Tbsp brown sugar and a couple sprigs of thyme 
  • Low Simmer for 60 min : Turn the heat to low and cook for about 1 hour stirring occasionally.  Add a tbsp more broth as needed until the onions turn a deep brown color and are beautifully caramelized. 
Sliced Onions + 2 Tbsp of Butter + 2 Tbsp Oil
Sauté until translucent
Broth + Balsamic Vin + Brown Sugar + Thyme
Low & Slow Simmer for 60 min

Make the Roasted Sweet Potatoes & Chickpeas & Chicken Bites

Preheat the Oven to 425°

For the Roasted Sweet Potatoes & Chickpeas

  • Peel & Cut the Sweet Potato into 1/2 inch cubes 
  • Drain + Rinse + Dry the Chickpeas : Pour the can of chickpeas into a fine mesh sieve and rinse with water. Place them onto a dish towel or paper towel to dry off a little. 
  • Sheet Pan – Line a sheet pan with tin foil for easy clean up and combine the chickpeas & sweet potatoes
  • Oil + BBQ seasoning – Drizzle on a generous amount of olive oil and sprinkle 2 tbsp of BBQ seasoning overtop. Mix until everything is well coated. 
  • Roast – in the oven for 25-30 min 

For the Chicken Bites

  • Cut the chicken breast into 1 – 1 1/2 inch pieces
  1. Flour – toss the chicken in flour
  2. Eggs – coat in eggs
  3. Breadcrumbs + BBQ seasoning – coat in the breadcrumbs 
  4. Sheet Pan – Lay the chicken bites on a sheet pan so they aren’t touching and spray with olive or avocado oil
  5. Bake in the oven for 15 min
  6. BBQ Sauce + Honey – Mix together 1/2 cup of BBQ sauce with 1/4 cup of honey. 
  7. Add Honey BBQ sauce & Bake for another 5 min
Step 1
Step 2
Step 3
Step 4
Step 7

Char the Corn

  1. Remove the corn husks and silk strands from the corn. 
  2. Choose your method.  There are different ways to char corn.
    • Directly over an open flame on your gas stove top. Place onto of the grate of the burner over medium – medium-high heat. Continue to monitor, turning until all sides are charred. 
    • Directly on the grates of a grill. Same as above.
    • Cast Iron Pan – Heat a cast iron pan over medium-high heat. Oil the corn and cook the corn on all sides until charred. 
    • Broil – Brush with oil or butter. Turn the broiler on in your oven. Place the corn on a sheet pan and into your oven, monitor closely and turn every 2-3 minutes until all sides are charred. 
  3. Cut the kernels off the Cobb. 

Make the Ultimate BBQ Chicken Salad

  • Lettuce – plate a bed of lettuce
  • Toppings:
    • Roasted sweet potatotes and chickpeas
    • Caramelized onions
    • Honey BBQ Chicken Bites
    • Avocado 
    • Corn 
  • Green Goddess Dressing – Drizzle, toss with the dressing or keep it on the side

Ultimate BBQ Chicken Salad

This salad is anything but boring. It's filled with tender honey BBQ chicken bites, charred corn, roasted sweet potato & chickpeas, avocado & caramelized onions. Top it off with a homemade green goddess dressing and enjoy! It's perfect for a dinner salad since it's so hearty, great for a weekend by the pool or lake or even meal prepped for the week.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Course: Dinner, lunch, Salad
Cuisine: American
Keyword: Avocado, BBQ, Caramelized Onions, Charred Corn, Chicken Bites, Chickpeas, Salad, Sweet Potato
Servings: 0

Ingredients

Green Goddess Dressing

  • 1/2 cup Milk whole or 2%
  • 1 tbsp Lemon Juice
  • 1/3 cup + 2 tbsp Mayo
  • 1/3 cup + 2 tbsp Sour Cream
  • 1/4 cup parsley packed
  • 1/4 cup dill packed
  • 1/3 cup chives packed
  • 1/2 tsp onion powder
  • Salt & Pepper to taste

Caramelized Onions

  • 1 large Vidalia Onion sliced
  • 1/4 cup Beef Broth + more as needed
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Brown Sugar
  • Fresh Thyme a couple springs (optional)

Ultimate BBQ Salad

  • 3 Chicken Breasts Cut into 1 - 1 1/2 inch pieces
  • 1/4 cup Flour
  • 2 large Eggs beaten
  • 3/4 cup Breadcrumbs
  • 1/2 cup BBQ sauce
  • 1/4 cup Honey
  • 1 medium Sweet Potato peeled and cut into 1/2 inch cubes
  • 1 can Chickpeas drained, rinsed and patted dry
  • 1 ear Corn
  • 2 Avocados
  • Caramelized Onions

Instructions

Green Goddess Dressing

  • Combine all ingredients in a blender and blend until smooth

Make the Caramelized Onions

  • Heat a pan to medium heat and add 2 tbsp butter + 2 tbsp oil. Sauté the onions until translucent. Add the broth, balsamic vinegar, brown sugar and thyme. Simmer low and slow for 60 minutes until brown, gooey and caramelized.

Ultimate BBQ Chicken Salad

  • Preheat the oven to 425°
  • On a sheet pan toss the chickpeas & sweet potatoes with oil and BBQ seasoning. Roast in the preheated oven for about 30 minutes until the sweet potatoes are cooked through and browning and the chickpeas are starting to get crispy.
  • Dredge the pieces of chicken in the flour. Coat in the eggs, then in the breadcrumbs. Toss until fully coated.
  • Place the breaded chicken bites on a sheet pan so they're not touching and spray with olive or avocado oil. Bake in the preheated oven for 15 minutes.
  • Combine the BBQ sauce and honey and mix to combine. Pour the sauce over the chicken bites, toss to coat and bake for another 5 minutes or until the internal temperature reaches 165°.
  • While the chicken bites and other veggies are in the oven, char the corn. Coat the corn in oil and char in a cast iron pan over medium-high heat on all sides. It will take about 10-14 minutes. Cut the corn off the cob. See notes for other options.

Serve

  • Plate a bed of lettuce. Top with the roasted sweet potatoes and chickpeas, caramelized onions, avocado, corn, honey BBQ chicken bites and the green goddess dressing.

Notes

There are different ways to char corn. Choose your method: 
    • Directly over an open flame on your gas stove top. Place onto of the grate of the burner over medium - medium-high heat. Continue to monitor, turning until all sides are charred. 
    • Directly on the grates of a grill. Same as above.
    • Cast Iron Pan - Heat a cast iron pan over medium-high heat. Oil the corn and cook the corn on all sides until charred. 
    • Broil - Brush with oil or butter. Turn the broiler on in your oven. Place the corn on a sheet pan and into your oven, monitor closely and turn every 2-3 minutes until all sides are charred. 
Tried this recipe?Let us know how it was!
Healthy-ish, Mains, Soups & Salads, Summer
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by kimcrossin
Apricot Glazed Chicken Thighs with Fennel & Shallots (Easy One-Pan Spring Dinner)
April 6, 2024

Apricot Glazed Chicken Thighs with Fennel & Shallots (Easy One-Pan Spring Dinner)

Apricot Glazed Chicken Thighs with Fennel & Shallots (Easy One-Pan Spring Dinner) This is one of those dinners that feels a little fancy… but is secretly so easy. Crispy, golden chicken thighs roasted over a bed of sweet fennel and shallots, all coated in a …

Mains, Spring, Spring/Summer Feature
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by kimcrossin
Pasta Dough
March 20, 2024

Pasta Dough

Silky & Tender HOMEMADE PASTA ​ This homemade pasta dough is super silky and tender making it have a very light mouthfeel. It’s perfect for pappardelle, lasagna noodles, tagliatelle, fettuccine or spaghetti. It does not have a bite to it which is how I prefer …

How To
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by kimcrossin
Peanut Sauce
March 11, 2024

Peanut Sauce

Peanut Sauce

Peanut sauce is one of my favorites. It’s got a little bit of everything going on with the nutty creaminess, hints of garlic and ginger, umami from the soy sauce and a little bit sweet and spicy.  It’s great as a dip for vegetables, spring rolls or dumplings or even as a sauce over rice noodles or spaghetti squash. It comes together quickly and I usually already have everything on hand. All you need is peanut butter, soy sauce, rice vinegar, sweet thai chili sauce, garlic, ginger, sesame oil and a little sriracha if you want some more heat. The other great thing about it is that it’s really easy to gear it towards your own taste preferences. Most of the time I don’t measure and therefore make it a little differently each time, all equally delicious. 

What you'll need

  • Peanut Butter: I’d recommend creamy peanut butter. I always use peanut butter with only the ingredients peanuts & salt. 
  • Soy Sauce: I usually use less sodium soy sauce but use which ever you have or prefer. 
  • Sweet Thai Chili Sauce: I love to have this on hand in the refrigerator. It’s a little sweet and spicy. It can be found in the asian food section of your grocery store. 
  • Sesame Oil: I like to get the toasted sesame oil because it has a better overall flavor but you can definitely use regular sesame oil as well. 
  • Rice Vinegar: Gives the sauce a touch of a tang.
  • Garlic: Grate it using a microplane rasp which is the same thing you zest citrus with. It makes it not only easy but turns it almost into a paste so it really disperses throughout the sauce.
  • Ginger: Use the microplane rasp to grate the ginger as well. 

Mix it up

Peanut Sauce :  makes 1 1/2 cups

  • Combine all of the ingredients in a medium bowl and whisk together.
    • 1/2 cup Creamy Peanut Butter
    • 1/4 cup Soy Sauce
    • 1/4 cup Sweet Thai Chili Sauce
    • 2 Tbsp Toasted Sesame Oil 
    • 2 tsp Ginger, grated
    • 1 1/2 tsp Garlic, grated
    • 2 tsp Rice Vinegar
  • Add 5-6 tablespoons of room temperature water and mix thoroughly. Add a tiny bit more at a time to reach your desired consistency.

How to Use Peanut Sauce

  • Spaghetti Squash with a Pad Thai Peanut Sauce: Coming soon to the website. Roast a spaghetti squash. Meanwhile sauté up some veggies like red peppers, snap peas, onions and carrots. Then mix in the peanut sauce and toss the pulled spaghetti squash with it. 
  • Other ideas for using peanut sauce: 
    • Use as a dip for vegetables, dumplings or spring rolls
    • Toss with rice noodles and sautéed veggies for another quick dinner 

Peanut Sauce

This peanut sauce is nutty, creamy, a little sweet and spicy with a lot of umami. It is so good as a dip, to use with vegetables or as a sauce with rice noodles or spaghetti squash.
Print Recipe
Prep Time: 10 minutes
Course: Sauce
Cuisine: Indonesian
Keyword: Peanut Sauce
Servings: 0

Equipment

  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Microplane rasp

Ingredients

  • 1/2 cup Creamy Peanut Butter
  • 1/4 cup Soy Sauce or Tamari
  • 1/4 cup Sweet Thai Chili Sauce
  • 2 Tbsp Toasted Sesame Oil
  • 2 tsp Rice Vinegar
  • 1 1/2 tsp Garlic grated
  • 2 tsp Ginger grated
  • 5-6 Tbsp Water + more to reach desired consistency

Instructions

  • Combine all ingredients except water into a medium bowl and whisk together until thoroughly combined. Add 1 Tbsp of water at a time to reach desired consistency.
Tried this recipe?Let us know how it was!
Sauce
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by kimcrossin
Roasted Broccoli with Peanut Sauce
March 3, 2024

Roasted Broccoli with Peanut Sauce

Roasted Broccoli with Peanut Sauce Need a fun twist on broccoli? I got you. The broccoli gets roasted in the oven until it’s a little bit charred then topped with a delicious peanut sauce, fresh cilantro and peanuts for a nice crunch. I first saw …

Healthy-ish, Sides
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by kimcrossin
Pesto
January 18, 2024

Pesto

Pesto Pesto is a sauce that can really do it all. You can use it as is to make a quick pasta dish with in, liven up an alfredo sauce or use it on pizza. Change your mornings up and fry and egg in it. …

Sauce, Spring, Summer
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by kimcrossin
Toaster Strudels
October 25, 2023

Toaster Strudels

Homemade Strawberry Toaster Strudels

We’ve all seen the ever popular homemade pop tarts which are oh so cute and yummy. They are actually what I was trying to make when I first made these. However, with my favorite extra flaky pie dough that I use of for everything, I realized that it was not a pop tart, it was in fact a toaster strudel. And in my opinion are so much better than a pop tart. The flaky crispy but tender layers of pie crust are filled with a humble jam and topped with sweet icing. These are the best type of treat on a weekend. If you’ve been wanting to make them, please do yourself a favor and just do it. 

Start by making your pie dough

I’d recommend making the pie dough the day before to help with time management since that can take a bit of time. It tends to take a little while to prepare only due to the hands off time the pie dough has to spend resting in the refrigerator.  Sitting in the fridge between steps helps it to stay cold and allow the gluten to relax before rolling out to perform the fold. It is also is more beneficial making it the day before to allow the dough to fully rest and the gluten to relax. Win win. 

I have a whole blog post on pie dough if you would like more in depth information. In it you can find all the tips and tricks to get the flakiest pie dough!  You can find it here: Pie Dough 

Make the Toaster Strudels

  • Roll out the Dough
    • Work with one disk at a time. Leave the dough you are not working with in the refrigerator and covered to keep cold.
    • Roll each disk into a rectangle 1/4 inch thick
    • Trim the edges
    • Equally cut into 8 smaller rectangles
  • Fill 
    • Spread 1-2 tablespoons of jam onto a rectangle leaving a 1/2 inch boarder. 
  • Egg Wash
    • Whisk an egg with a tablespoon of heavy cream, half and half or milk. Brush the egg wash around the edge.
  • Top & Crimp
    • Place another rectangle of dough on top and gently press the sides down with your fingers.
    • Crimp with a fork. 
  • Re-Cut
    • Using a knife remove a small amount from each side to have a clean cut. 
  • Bake
    • Bake in a pre-heated oven at 350° for about 25 minutes or until they have started to brown. 
  • Make the Frosting
    • Whisk together powdered sugar with some milk until it reaches a spreadable consistency.
    • Add in strawberry extract along with some pink food coloring for more fun and whisk again.
  • Cool & Decorate
    • Allow the toaster strudels to cool before icing.
    • Spread the frosting over the toaster strudels and decorate with sprinkles. 

Strawberry Toaster Strudels

A homemade extra flaky pie dough helps to make these toaster strudels, however feel free to use the same recipe and substitute store bought puff pastry! These are the perfect weekend breakfast treat to win your kids over.
Print Recipe
Course: Breakfast, Dessert
Cuisine: American
Keyword: Extra Flaky Pie Dough, Jam, Pop Tart, Strawberry, Toaster Strudel
Servings: 8

Ingredients

  • 1 recipe Pie Dough for top and bottom crust or store-bought puff pastry
  • 1/2 Cup Strawberry Jam or Preserves I love using raspberry too
  • 1 Tbsp Cream Heavy Cream, Half and Half, Milk
  • 3/4 Cup Powdered Sugar
  • 1 Tbsp Milk
  • 1/2 Tsp Strawberry Emulsion or Extract
  • Pink Food Coloring a few drops

Instructions

Make the Toaster Strudels

  • Roll out each pie dough disk into a large rectangle about 1/4 inch thick. Cut into 8 smaller rectangles. Keep the dough that you are not working with in the refrigerator and covered.
  • Spoon and spread 1 - 2 tablespoons of your favorite jam leaving 1/2 inch boarder.
  • Pre-Heat the oven to 350°
  • Brush an egg wash around the edges and gently press down with your fingers. Crimp the edges with a fork. Re-cut the rectangles by cutting a small amount off each side for a clean edge. Place in the refrigerator or freezer for 20 minutes before baking.
  • Bake in the pre-heated oven for about 25 minutes until golden brown.
  • Allow the toaster strudels to cool completely before frosting and decorating.

Make the Frosting

  • Whisk the powdered sugar with the milk adding more until it forms a thick but spreadable consistency. Add the strawberry emulsion or extract and food coloring if desired and mix again.
Tried this recipe?Let us know how it was!
Breakfast & Brunch, Dessert, Spring, Summer
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by kimcrossin
SAVORY CROISSANT BREAKFAST CASSEROLE
April 23, 2021

SAVORY CROISSANT BREAKFAST CASSEROLE

CROISSANT BREAKFAST CASSEROLE  with ham, leeks and gruyere     This is THE perfect savory breakfast casserole to add to your Easter or Mother’s Day Brunch. I am telling you it will become a staple year after year. The ingredients make it a little extra …

Breakfast & Brunch
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by kimcrossin