Stuffed French Toast Rolls

I saw these little things on a website called Pinterest...ever heard of it? Anyone remember life before Pinterest?

My girls devoured these...and why not - sugary sweet and easy to eat! So simple to make the possibilities are endless!!! We did cream cheese and strawberry jam. Peanut butter would be good, Nutella would be good as would your favorite jam or jelly. See - endless possibilities!


Stuffed French Toast Rolls

4 slices of bread - crusts removed
strawberry jam
softened cream cheese
1 egg
1T milk
pinch of cinnamon
1tsp sugar

Using a rolling pin flatten the bread. Spread half of a slice with cream cheese and the other half with strawberry jam. Roll up. In a bowl whisk together the egg, milk and cinnamon. Heat a skillet to medium high heat and spray with nonstick cooking spray. Dip the bread rolls in the egg mixture and place in the skillet seam side down. Cook for 30 seconds -1 minute on each side, until nice and golden brown. Sprinkle with the sugar.

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Roasted Red Pepper Pasta

Yuuuuuuummmmmm. I love pasta and I love roasted red peppers. This sauce is quick and easy and has great flavor. Plus it's a great way to sneak veggies into your kids. Marley SWEARS she doesn't like red peppers. We always make her try them if it's in a dish, she takes a bite and spits it out. She LOVED this and ate 2 servings! The red-orange color of the sauce gives it a spaghetti-o look that they will love! You could cheat and use a jar of drained roasted red peppers but it's so much cheaper to just make them yourself!

Roasted Red Pepper Pasta

4 red bell peppers
2T olive oil
1/2 medium onion - finely chopped
2 cloves garlic - minced
1/2C heavy cream
1T dried parsley
1C grated parmesan cheese
1lb pasta - you could use whatever but I would suggest something with lines or ridges to hold the sauce!

Roast the peppers (foil lined baking sheet, olive oil, salt/pepper, high temp) and place in a glass bowl and cover with plastic wrap. When the peppers have cooled, remove the skin, stems, and seeds. Chop into large pieces.

Cook the pasta according to package directions.

In a skillet heat the olive oil. Sauté the onion and garlic until golden and tender. Place in a food processor with the red peppers. Puree until smooth. Pour back into the skillet. Over medium heat slowly stir in the heavy cream. Simmer for 10 minutes and stir in the parsley and parmesan cheese. Toss with the pasta.

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Poblanos Stuffed with Cheddar and Chicken

I love poblano peppers. Love them. They aren't that expensive and have a wonderful, mild flavor. Even the girls liked these! Leftover stuffing would be great in tacos or burritos as well.


Poblanos Stuffed with Cheddar and Chicken

4 large poblano peppers
1 can crushed tomatoes
1 clove garlic - chopped
1tsp dried oregano
1tsp ground cumin
pinch of cinnamon (really, do it.)
2C cooked, shredded chicken
1/2C cooked rice
1/2C black beans
2C shredded cheddar

Preheat the oven to 425*. Line a baking sheet with foil. Coat the peppers with some olive oil and salt/pepper. Roast in the oven 15-20 minutes, turning halfway. Place the peppers in a glass bowl and cover with plastic wrap and let cool. Once they are cool enough to handle, peel the skins and make a slit from the stem to the tip to make an opening. Remove the seeds and membranes.

In a large skillet add the crushed tomatoes, garlic, oregano, cumin and cinnamon. Bring to a boil and then let simmer 10 minutes. Add the chicken, rice and black beans. Mix well. Stir in 1 cup of the cheese. Spoon the filling into the peppers. Sprinkle with the remaining cheese. Place on a baking sheet and cook in the oven until the cheese is nice and melted. Serve with salsa/sour cream and cilantro.

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Sloppy Joe Grilled Cheese

Thanks to Pinterest you can't just make a grilled cheese anymore. I think I have ten different versions of a grilled cheese pinned to try. This was attempt uno. And it was great. Sloppy Joe...slop, Sloppy Joe...You could use bread slices but I really liked the hamburger bun inverted, made for a nice thick chewy Sloppy Joe holder!


Sloppy Joe Grilled Cheese

1lb ground beef
2T chili powder
2T brown sugar
1 beef bullion cube
2T yellow mustard
1C tomato sauce
potato chips - use your favorite
2C shredded cheddar
6 hamburger buns - splurge and get the good deli style ones

Brown the ground beef. Stir in the chili powder, brown sugar, beef bullion cube, mustard and tomato sauce. Bring to a boil. Cover and simmer 15 minutes. Orrrrrr use a can of Manwhich if you like that kind of stuff :-)

Butter the inside of the hamburger buns. To assemble, layer cheese, meat, chips and more cheese. Cook in large skillet over medium high heat. Flipping (carefully and slowly, it's messy!) when the buttered side of the bun is nice and golden!

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Sloppy Joe Casserole

This was a huge hit in our house!! Super quick and easy to make, and ingredients that I always have laying around. Do you watch (you don't have to admit it) Honey Boo Boo? I had to laugh at myself when I was mixing together noodles and ketchup ala Mama June! The picture is actually from what we had for leftovers today...the girls enjoyed it just as much for lunch as they did for supper the other night!


Sloppy Joe Casserole

1lb ground beef
8oz uncooked egg noodles
2C ketchup
1/4C yellow mustard
2T brown sugar
1T chili powder
1C crushed potato chips
1C shredded cheddar

In a large skillet brown the ground beef. Meanwhile, cook the noodles according to package directions. Once the hamburger is cooked stir in the ketchup, mustard, brown sugar and chili powder. Simmer for 10 minutes. Stir the drained noodles into the hamburger mixture. Pour into a greased casserole dish. Sprinkle with crushed chips and cheese. Bake in a 350* oven until the cheese is melted and bubbly, about 10-15 minutes.

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Pretzel Chicken with Mustard Cheddar Sauce

This was awesome. So good!!! Pretty quick and easy too. The chicken was juicy and crispy and the sauce perfect on top - cheesy and just a nice little kick from the mustard. The dish goes perfect with an ice cold beer! I served it with some roasted new potatoes and asparagus tossed with olive oil, garlic and italian seasoning. Marley ate just the cheese sauce. With her finger so I guess you could call this kid friendly!


Pretzel Chicken with Mustard Cheddar Sauce

2 boneless skinless chicken breast
6oz salted pretzels
2 eggs
vegetable oil
1T butter
1T flour
1C milk
1T spicy mustard (I used a deli style horseradish mustard)
2C shredded cheddar cheese
parsley for garnish

Butterfly the chicken breast, making a total of 4 chicken pieces (or just buy thin cutlets). Pound out the chicken pieces until they are thin. Put the pretzels into a food processor and process until you have fine crumbs. Put the crumbs in a shallow dish. In another shallow dish beat the eggs. In a large skillet heat the oil. Dip the chicken in the egg, then the pretzel crumbs and repeat. Place the chicken in the hot oil and cook until chicken is cooked through - about 5 minutes on each side.
In a saucepan, melt the butter. Whisk in the flour and cook for one minute. Whisk in the milk and mustard. Cook over medium heat until thickened. Stir in the cheddar cheese. Serve the chicken with the cheese sauce on top. Sprinkle with parsley.

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Bang Bang Chicken & Mexican Sour Cream Rice

Hello poor neglected blog readers. We having been eating a lot of pb&j lately - when Daddy travels, Mommy doesn't cook!

I couldn't resist a recipe called Bang Bang Chicken. It's an awesome name. The chicken is great too - nice and crispy! And I loved the sauce!! The rice dish was AWESOME. It's nice and spicy without being super hot and it's rich and creamy. And so super easy to make!

Bang Bang Chicken
4 boneless skinless chicken breast
1C milk
3/4c flour
1/2c cornstarch
1 egg
1T hot sauce (more or less for your tastes)
1T garlic powder
1T smoked paprika
panko breadcrumbs
oil for frying

For sauce:
1/2c mayo
1/4c sweet chili sauce
1t hot sauce
2T honey

In a medium bowl mix the flour, cornstarch, garlic powder and paprika. Add the hot sauce, egg, and milk to the dry ingredients. Whisk until smooth. Add the chicken to the bowl. once coated with batter, coat in the Panko breadcrumbs. Heat the oil in a large skillet. Fry the chicken on both sides until cooked through. In a small bowl, mix together the ingredients for the sauce. Serve the sauce over the chicken.
*if your chicken is really thick, brown on both sides and place on a baking sheet in a 325* to finish cooking through.


Mexican Sour Cream Rice
1C uncooked rice
1 can chicken broth
1C sour cream
4oz can chopped green chilies
2C shredded pepper jack cheese
1 1/2c corn
2T dried cilantro

In a large sauce pan bring the rice and the chicken stock to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Preheat the oven to 350*. Mix together the rice, sour cream, green chilies, corn, 1 cup of the cheese, and the cilantro. Pour into a greased baking dish. Top with the remaining cheese. Bake uncovered, for 30 minutes or until cheese is melted and bubbly.

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