Author: 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 …

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 are in season. However, it is also perfect to make year round because jarred roasted red peppers are excellent. You can use it as a pasta sauce, dip or a sauce with any protein or veggie. It is fairly healthy using only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts.  

What You'll Need

  • Roasted Red Peppers
    • Make your own:
      • Char on all sides until blackened. You can do this directly over an open flame or with your boiler in the oven. Once completely charred place in a container and cover with plastic wrap. Allow to cool for 10-15 min.
      • Remove the skin, stem and seeds from the peppers and slice into strips. 
    • Buy jarred roasted red peppers from the grocery store.
      • They are usually found in the aisle near the other jarred and canned vegetables.
      • They sell them whole or sliced and you can opt for either!
  • Walnuts 
    • Toast them until just golden brown. You can do this in a saute pan over medium heat or on a sheet pan in the oven at 375° until fragrant about 5-10 minutes turning halfway through. 
  • Parmigiano Reggiano – Or parmesan cheese 
  • Garlic 
  • Sun Dried Tomatoes – adds a touch of tomato for a depth of flavor
  • Sherry Vinegar – This is necessary to waken things up. Substitute apple cider vinegar if needed. 
  • Oil – Use olive oil or avocado oil

Blend the Ingredients into a Romesco Sauce

You will need either a blender or food processor.

  • Combine all of the ingredients into the food processor or blender except the oil. Turn the food processor on or blend on a low speed. 

 

    • 1 roasted red pepper (about a 1/2 cup sliced peppers)
    • 1/2 cup walnuts
    • 1/4 cup Pecorino Romano or Parmesan cheese
    • 1 tbsp Sun Dried Tomatoes, diced
    • 1 Garlic Clove, minced 
    • 1 tsp Sherry vinegar

 

  • Remove the insert on the lid and gradually stream in about 1/4 cup of olive or avocado oil.
    • Scrape down the sides.
    • If the mixture appears thick add a tablespoon or two more of oil and blend again until smooth.

Romesco Sauce

Romesco sauce is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. It's so delicious and extremely versatile. You can toss it with pasta, use it as a dip with veggies or as a sauce with any protein. It is healthy-ish as we use only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts.  This recipe makes about 1 cup of romesco sauce.
Print Recipe
Prep Time: 15 minutes
Course: Sauce
Cuisine: Italian
Keyword: Red Pepper, Roasted Red Pepper, Romesco Sauce, Sauce
Servings: 0

Equipment

  • Food Processor or Blender

Ingredients

  • 1/2 cup Sliced Roasted Red Peppers about 1 whole roasted red pepper
  • 1/2 cup Walnuts lightly toasted
  • 1/4 cup Parmigiano Reggiano or parmesan cheese
  • 1 Tbsp Sun Dried Tomatoes chopped
  • 1 Garlic Cloved minced
  • 1 tsp Sherry Vinegar
  • 1/4 cup Olive Oil or avocado oil, + more as needed

Instructions

  • Add all of the ingredients to a blender or food processor except the olive oil. Begin to blend until the ingredients start to become cohesive. Remove the insert on the top of the lid and slowly drizzle in about 1/4 cup of olive or avocado oil. Scrape down the sides and blend again until smooth. Add more oil as needed until the consistency is thick and spreadable.
Tried this recipe?Let us know how it was!
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 …

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 to give us the beautiful green color. It’s herby and bright but also has a ranch vibe from the creaminess. 

What You'll Need

Make the Green Goddess Dressing

In a blender combine and blend 

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

How to Use the Green Goddess Dressing

  • Serve as a dip along with raw vegetables on a crudite board. I love to make a snacking board with raw veggies, pretzels, pita chips, green goddess dip and hummus. 
    • Vegetables I love to use: 
      • Carrots  
      • Colorful Mini Peppers – slice in half and remove any seeds and membrane
      • Green beans – trim the ends, blanch in boiling water for two minutes and then submerge in an ice bath. 
      • Cucumber

Green Goddess Dressing

This dressing is so good on 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 a burst of fresh herbs or have a bunch to use up. Here we use parsley, dill and chives to give us the beautiful green color. It's herby and bright but also has a ranch vibe from the creaminess. 
Print Recipe
Prep Time: 5 minutes
Course: Dressing, Sauce
Cuisine: American
Keyword: Chives, Crudite, Dill, Dip, Dressing, Herbs, Parsley, Ranch, Raw Vegetables, Salad
Servings: 0

Equipment

  • Blender

Ingredients

  • 1 tbsp Lemon Juice
  • 1/4 cup + 2 tbsp Mayo
  • 1/4 cup + 2 tbsp Sour Cream
  • 1/4 cup Parsley packed
  • 1/4 cup Dill packed
  • 1/4 cup Chives packed
  • 1/2 tsp Onion Powder
  • Salt & Pepper to taste
  • 1/3 cup Milk whole or 2%

Instructions

  • Combine all ingredients in a blender except the milk and blend until smooth.
  • Slowly drizzle in the milk while continuing to blend until it reaches your desired consistency.

Notes

Adjust the viscosity by adding more mayo & sour cream for a thicker consistency for a dip. 
Tried this recipe?Let us know how it was!
Dressing, Sauce, Spring
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by kimcrossin
Ultimate BBQ Chicken Salad
April 24, 2024

Ultimate BBQ Chicken Salad

Ultimate BBQ Chicken Salad This BBQ chicken salad is loaded with crispy honey BBQ chicken bites, roasted sweet potatoes and chickpeas, charred corn, creamy avocado and caramelized onions, all finished with a fresh homemade green goddess dressing. It’s sweet, smoky, creamy, crunchy and hearty enough …

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, fettuccine, spaghetti or ravioli. It does not have a bite to it which is how I prefer it. To achieve this we’re only going to be using “00” flour, whole eggs, egg yolks and a little bit of olive oil.

If you prefer to have more of a bite to your pasta it can be easily achieved using this recipe. All you’ll have to do is substitute some semolina flour in for the “00” flour. For every cup of flour it would be 2/3 cup “00” flour and 1/3 cup semolina. As you continue to make pasta and get the method down you can play around with how many eggs, egg yolks and the type of flour you use. 

NOTE: If you are interested in making pasta shapes and/or you have an attachment on your stand mixer this would not be the recipe for that. You will definitely want to use a recipe with more semolina flour in it so that it will hold its shape. 

What You'll Need

  • “00” Flour: This is the type of flour used to make pasta and pizza in Italy. It is very finely ground and made out of durum wheat. You may also see it called “chef’s flour”. 
  • Eggs: 2 whole eggs + 4 egg yolks
  • Olive Oil: 1 Tbsp
  • Flour: Using a kitchen scale weigh 196 g of type 00″ flour. Place it in a bowl, pie dish or on the counter and create a well in the center
  • Eggs: Crack 2 whole eggs and put 4 egg yolks into the well. 
  • Oil: Add 1 Tbsp of olive oil into the center with the eggs.
  • Whisk: Begin to whisk the eggs and oil beating them until roughly cohesive. 
  • Combine: Gradually scrape the flour into the egg while continuing to whisk to combine. Once you can no longer whisk start working the dough together with your hands. It will be sticky at first. Continue to incorporate all of the flour and remove any build up on your hands.
    • I like to wash my hands at this point to have clean hands before kneading. 
  • Knead: Sprinkle your work surface very lightly with flour place your roughly shaped dough onto the floured work surface. Lightly dust the top with flour as well. Place the ball of your hand into the center and press down and out. Fold the dough onto itself, rotate the dough a quarter turn. Again press down and out. Fold the dough onto itself and do another quarter turn. Continue to knead for about 10 minutes until the dough is nice and smooth. 
  • Rest: Wrap the pasta dough in plastic wrap and allow to sit at room temperature for at least 30 minutes or in the refrigerator overnight before rolling out. 

Roll Out the Dough

Use a countertop pasta maker or an attachment on your stand mixer if you have one. I just use a countertop pasta maker like  THIS. You can also roll it out with a rolling pin, however I have never tried that route. 

  • Divide: Cut the ball of dough in 4 quarters. Keep the rest covered if you’re not working with them. 
  • Roll Out: Take a quarter of the dough and press it down in the shape of a rectangle. Starting at setting 1, place the rectangle into the slot with the wide end facing down and roll it out. Turn the dial to the next setting 2 (then 3, 4, 5, 6, 7, 8, 9). Continue to feed the dough through until it gets thin enough to see your hand through. If you want it thicker, by all means stop at a lower setting.
    • Not all pasta makers have the same settings. Mine goes from 1-9, 9 being the thinnest. 
  • Dust: Sprinkle flour on each side of the long sheet of pasta and dust the flour to evenly distribute. 
  • Cut: Cut each long sheet in half so the sheets or strands of pasta aren’t super long.

Pasta Types

  • Lasagna Noodles: After you roll out the sheet and cut it in half you’re done! Store laying flat on the counter until ready to cook. Use as is and make my Butternut Squash and Lasagna Roll Ups!
  • Pappardelle: Make sure the pasta sheet is generously dusted in flour to prevent sticking.  Starting at a short end fold the sheet in half and then half again. Cut 1 inch strips. Lightly toss in more flour if needed and store hanging up or in nests on the counter. 
  • Fettuccine or Tagliatelle:  Different names based on region but same pasta! In Rome & Southern Italy they call it fettuccine. In Northern Italy they call it Tagliatelle.
    • Dust the pasta sheet with flour if needed. Sometimes it’s helpful to cut a small piece off of the end you’ll be feeding through the pasta maker so there is a straight edge for the machine to catch.
    • Support the sheet with an open hand underneath one side and feed it through the cutter with the other hand. Crank it through to cut it and continue to help the sheet of pasta move through easily. Toss in a little flour if needed to prevent sticking and hang to dry or store in nests on the counter.
  • Spaghetti: Repeat the above process using the appropriate sized cutter on the pasta maker.
  • Ravioli: You don’t want to roll out the pasta as thin to make ravioli you want it a little bit thicker so it doesn’t rip. Each pasta maker is different with how many gears it has so yours might be different than mine. But I would stop at 7 on mine.
    • Use a ravioli form and lay a sheet of pasta on top gentle allowing to fall into the hole. Fill the hole with filling. Place another pasta sheet on top and press down to adhere. Cut the ravioli into squares using a pastry wheel or pizza cutter.
    • If you don’t have a ravioli mold, lay out a sheet of pasta on the counter and place a small dollop of your filling about 3 inches apart.
    • Put the other sheet of pasta on top and press around the filling to adhere. Cut into squares. 

How to Make Pasta in Advance & Store

  • Pasta Dough
    •  You can make pasta dough and store it in the freezer for up to 3 months.
    • Wrap the dough ball up in plastic wrap and then store in a freezer bag in the freezer. 
    • To use, unthaw to room temperature then roll out and cut.
  •  Noodles
    • If cooking same day: You can store noodles at room temperature for a few hours before cooking. 
    • If not cooking the same day: 
      • Place the noodles in an airtight container and store in the refrigerator for 2-3 days. 
      • Place the noodles in a freezer zip lock bag and store in the freezer for up to 3 months. 

How to Cook Homemade Pasta

  • BOIL & SALT: Bring a pot of water to a boil and generously salt. You want it as salty as sea water. 
  • COOK: Put the pasta in the water and using a spoon stir it into the water to prevent noodles from clumping together. Cook for 2-4 minutes. 
  • SAUCE: If pairing the pasta with a sauce, prepare and heat the sauce on the stove in a large skillet or pot. Cut the cooking time short in the boiling water until it is just tender.  Allow it to finish cooking in the sauce. Using a slotted spook, pull the pasta up from the pot and allow most of the water to drip off, then place it directly into the sauce pan. It’s okay and even good for some of the pasta water to mix with the sauce because it will help thicken it from the starches. 

Homemade Pasta

This homemade pasta dough is super silky and tender giving it a light mouthfeel. It is perfect for pappardelle, lasagna noodles, tagliatelle, fettuccine or spaghetti.
Print Recipe
Prep Time: 40 minutes
Resting Time: 30 minutes
Course: Dinner, Main Course, Pasta
Cuisine: Italian
Keyword: Homemade Pasta, Pasta, Silky, Tender
Servings: 4

Ingredients

  • 196 g "00" Flour
  • 2 Whole Eggs
  • 4 Egg Yolks
  • 1 Tbsp Olive Oil

Instructions

MIX THE DOUGH

  • FLOUR: Weigh out the flour using a kitchen scale & place in a bowl, pie dish or directly on a work surface. Create a well in the center.
  • EGGS + OIL: Crack 2 whole eggs into the well. Divide 4 eggs, discarding the whites in a separate container (keep for breakfast) and adding the yolks to the flour. Add 1 tbsp of olive oil to the eggs.
  • WHISK: Using a large fork begin to whisk the eggs and oil until cohesive. Begin to scrape in some flour to gradually incorporate. When it becomes too thick to whisk begin to use your hands to mix it into a rough dough. It will be sticky, work all of the flour into the dough. I like to wash my hands at this point to knead with clean hands.
  • KNEAD: Sprinkle your work surface very lightly with flour. Place the rough dough ball onto the flour and lightly dust the top. Place the ball of your hand into the center and press down and out. Fold the dough onto itself, rotate the dough a quarter turn. Again press down and out. Fold the dough onto itself and do another quarter turn. Continue to knead for about 10 minutes until the dough is nice and smooth. 
  • REST: Wrap the pasta dough in plastic wrap and allow to sit at room temperature for at least 30 minutes or in the refrigerator overnight before rolling out. 

ROLL OUT THE DOUGH

  • DIVIDE: Cut the ball of dough in 4 quarters. Keep the rest covered if you're not working with them. 
  • ROLL OUT: Take a quarter of the dough and press it down in the shape of a rectangle. Starting at setting 1, place the rectangle into the slot with the wide end facing down and roll it out. Turn the dial to the next setting 2 (then 3, 4, 5, 6, 7, 8, 9). Continue to feed the dough through until it gets thin enough to see your hand through. If you want it thicker, by all means stop at a lower setting.Not all pasta makers have the same settings. Mine goes from 1-9, 9 being the thinnest. 
  • DUST: Sprinkle flour on each side of the long sheet of pasta and dust the flour to evenly cover. Allow to rest on the counter for at about 10 minutes before cutting. Flip halfway through and lightly dust the side that was against the counter again with flour.
  • CUT: Cut each long sheet in half. Stop here and use these to make lasagna noodles.

TO MAKE PAPPARDELLE

  • Make sure the pasta sheet is dusted with flour to prevent sticking. Starting at the short end fold the sheet in half, then half again. Cut into 1 inch strips. Toss in a little flour to make sure they don't stick. Hang to dry or place in nests on the counter.

TO MAKE TAGLIATELLE

  • Dust the pasta sheet with flour if needed. Sometimes it's helpful to cut a small piece off of the end you'll be feeding through the pasta maker so there is a straight edge for the machine to catch.
  • Support the sheet with an open hand underneath one side and feed it through the cutter with the other hand. Crank it through to cut it and continue to help the sheet of pasta move through easily. Toss in a little flour if needed to prevent sticking and hang to dry or store in nests on the counter.
Tried this recipe?Let us know how it was!
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 …

Sauce
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by kimcrossin