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Southwestern Egg Roll Dip with Wonton Chips

Have you ever had a Southwestern-style egg roll? They’re so good, and for the most part they’re not too bad for you calorie-wise. Originally we had to go to our local Chilis to enjoy them, but then we began making them at home, using tiny tortillas.

Southwestern Egg Roll Dip with Wonton Chips 2

But have you ever worked with egg roll or wonton wrappers? Once you’ve opened the package, you’ve got days at most to use the rest before they go bad. And y’all know how much food waste pains me, so as usual necessity was the mother of ingenuity. And it led to our own deconstructed version of southwestern egg rolls, this time turned into a dip. With an egg roll ‘chip’ replacing our typical flour tortilla.

it good. When we ran out of chips the sons were scarfing it down by the spoonful!

East meets (south)West in this funky Tex-Mex, inside out, version of an egg roll. Its simple, fun and a great way to use up leftovers, especially if you’re like us and you’ve got a half a can of black beans here,a quarter cup of diced peppers there, etc.

Southwestern Egg Roll Dip with Wonton Chips

Southwestern Egg Roll Dip with Wonton Chips

1 chicken breast, cooked, then either diced or shredded
3/4 – 1 cup frozen corn, thawed
1/2 can black beans, drained and rinsed
1/2 red bell pepper, finely chopped
1/2 cup shredded Mexican blend cheese
2 green onions, thinly sliced and then diced
1/2 cup fresh baby spinach, diced
1 jalapeno, seeded and diced
package of wonton wrappers
3/4 cup ranch dressing
the juice of 1 lemon or lime, your choice
pinch of cayenne
1 tsp cumin
1 tsp chili powder
1/2 avocado, mashed
salt and pepper, to taste
oil for frying


  1. In a large bowl, mix together the chicken, corn, beans, peppers, green onion, spinach, and cheese until roughly combined.
    2. In a separate bowl combine the ranch dressing, the lemon or lime juice, cumin, chili powder, cayenne, salt and pepper stirring until an evenly incorporated dressing forms.
    3. Mix the mashed avocado in with the dressing, whisking until evenly incorporated, and then pour the finished dressing over the veggie mixture.
    Heat vegetable oil in a pan over med/hi heat.
    4. Cut a stack (your desired amount) of wonton squares in half diagonally, forming triangular shaped ‘chips’. Fry the chips a few minutes on each side until golden brown.
    5. Serve the veggie/dressing mix as a dip in a bowl, with the egg roll chips on the side, or scoop out a bit of the dip onto each chip for easy grab and go bite sized snacks.

Greek Quiche

I could easily eat Greek (or Mediterranean flavored ) food all day, every day. Not even joking.

I have yet to come across another flavor pallet, that is not only bursting at the seams and win robust favors jam-packed into every single bite, but all-around pretty healthy as well.

(I’m sire they’re out there, I just haven’t fallen for em yet.)

Greek Quiche

Quiche for dinner, you say? But with all that egg-y ness how can it be? The salty feta, the tangy olives, the juicy, sun dried tomatoes, the marinated artichoke, and all the traditionally Greek seasoning palette make for a Mediterranean flavor fest in every bite.

Greek Quiche 3

The egg is just the glue that binds it all together, and it doesn’t detract or disappoint. Far from it. Somehow it manages to get even better with every bite.

Greek Quiche

Greek Quiche 2

1 pre-made Quiche/Pie Crust
1 tbsp olive oil
1 medium red onion, diced
2 cloves of garlic, minced
a heaping 1/4 cup of Sun-dried tomatoes (packed in oil), roughly chopped
1/4 cup Kalamata Olives, or regular black olives, roughly chopped
1 cup Artichokes,marinated in oil, roughly chopped
1/2 cup Feta cheese, crumbled
1 cup of milk
4 eggs
3 tbsp fresh Oregano, diced, or 3 tsp dried oregano
1/4 tsp salt
1/2 tsp pepper


1. Unroll/roll out the people made pie crust and place it evenly into a 9 ” pie pan. Use your fingers to gently crimp the edges. This step is purely meant to be aesthetically pleasing, and totally optional!
2. In a medium-large skillet, add the olive oil over and heat over medium to medium high heat. Once hot, add in the diced onions and cook until they just start to turn translucent, or about 6 minutes. Add in the minced garlic and sun-dried tomatoes and let them cook together for a few minutes longer. Remove the skillet from heat, add in the olives, artichokes stirring everything together, and let the mixture rest.
3. While the veggie mixture is cooking, in a small bowl, whisk together the eggs, milk and spices. Add the cooked veggies to the prepared quiche crust. Top with the crumbled feta cheese.
4. Gently pour the egg mixture over top of the veggies, and don’t worry if it doesn’t quite completely cover everything or if it swamps the veggies, either way it will turn out fine.
5. Bake the quiche at 350 degrees for about 40 minutes to an hour, or until the top just starts to brown. When a toothpick inserted in the center comes out clean, everything is completely cooked through.
6. Remove the cooked quiche from the oven and let rest for a minute or two before slicing and serving. Enjoy!

Do you share our love of all things Greek? Or Mediterranean flavored? Here’s a few other ideas you might like:

Greek Chicken Burger Sliders with pickled red onions and a lemonmint yogurt dressing 3

Greek Chicken Burger Sliders with Pickled Red Onions & Greek Yogurt Sauce

Greek Spinach Feta Chicken Pockets

Greek Spinach Feta Chicken Pockets 

4 Sons 'R' Us: Greek-Style Oven Fries

Greek-Style Oven Fries

Black Pepper & Parmesan Beer Bread

Do you ever see something and you immediately know you’ve just gotta have it? And I’m not talking about that bracelet you saw in the Tiffany’s catalog, or even that friggin’ genius no-leak (seriously, we’ve tried everything testing it out, for your sake of course!) sippy cup combo pack on Amazon.

I’m talking about food, or rather a picture of food. Whether it’s one you spotted in a magazine, on the Google/Pinterst, or even a mental image your formed when skimming over a new recipe. An image of something you just have to have. Stat. Something you want for breakfast, lunch, and dinner?

Nobody? Aww, come on ! Don’t be shy, you know it’s happened to you too. At least here you’re in good, non-judgey foodie company ;)

 Black Pepper Parmesan Beer Bread

That was pretty much me at my desk, ogling this bread on my computer screen. Pretty sure one of the sons had to help pick my jaw up off the floor for me. I mean, we’re no strangers to the wide world of beer bread, but this? It was evolutionary. And I could just picture the flavor  blending and melting into my mouth with each buttered bite.

Just a heads-up, this recipe yields one loaf. You may want to opt for a double batch, ya know, if you live with anyone who has even the slightest fondness for bread, and carbs. Wars were waged over this loaf. You’d have thought I’d baked a brick of gold or something.

Black Pepper Parmesan Beer Bread

Black Pepper Parmesan Beer Bread 2
3 1/4 cups all purpose flour
2 1/2 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
14 oz of your favorite beer, you can opt for a nice flavorful one or stick with something more generic like a Coors Light (there are no right or wrongs here)
1/2 cup butter, divided and melted
3/4 cup shredded parmesan cheese
1 1/2 -2 tbsp freshly cracked black pepper


1. Place flour, sugar, baking powder, and salt in a mixing bowl and use a fork to evenly stir together.
2. Create a small well in the center of the flour mixture and add in the beer (pour slowly), 1/4 cup of the melted butter, cheese, and black pepper. Stir them all until the dough just comes together. Do not over mix! (small flour pockets can be gently stirred away; one or two remaining flour pockets are okay).
3. Transfer the batter into a prepared (lightly greased) loaf pan. Pour the other quarter cup of melted butter over top the batter and bake at 375 degrees for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
4. Remove the bread from the oven and let rest for about 5 minutes. Carefully remove the loaf from the pan to a wire rack and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
5. Slice and serve as is, or with generous pats of butter (just sayin!)

recipe adapted from Spoon Fork Bacon

New to the wonderful (and easy) world of bread made with beer? Check out these other favorites:

4 Sons 'R' Us: Cheesy Bacon Jalapeno Popper Beer Bread

Cheesy Bacon Jalapeño Popper Beer Bread

4 Sons 'R' Us: Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread

{One Pot Wonder} Balsamic Chicken & Veggies

Today we’re back with another one pot wonder. A dish that from start to finish, dirties only one pot. ONE. It’s one of the seven wonders of the weeknight kitchen world.

While we’ve got a lengthy list of other one pot recipes we love, this Balsamic Chicken accompanied by some of our favorite veggies, became an overnight star. For real

I tweaked the original recipe to what we had on hand and it was delicious! I mean, REALLY delicious.

As in I think I ate 3/4th of the entire dish. As in, it was great the first time around and great as leftovers for lunch the next day. As in, I think this is one of my new favorite go-to, all-in-one meal.

As in you need to try this right now. Like TONIGHT.

One Pot Balsamic Chicken & Veggies

This meal is new, it’s fun, it’s healthy, and it’s easy. How many other nights are you able to get a home cooked, form scratch meal on the table in under 20 minutes? And the flavor? With the word balsamic in the title you know it’s got to be good, right?!

Enjoy this meal as is, or fortify it with a few simple carbs in the form of a scoop of your favorite pasta or rice on the side.

One Pot Balsamic Chicken & Veggies

1/4 cup + 2 tbsp Italian salad dressing (light versions tend to work better since they’ve a bit of a thicker consistency for coating, BUT any variety will still taste great)
3 tbsp balsamic vinegar
1 1/2 tbsp honey
1/8-1/4 tsp crushed red pepper flakes
1 1/4 lbs chicken breast tenderloins
2 tbsp olive oil
salt and pepper, to taste
1 lb fresh green beans, trimmed
1 1/2 cup carrots, julienned
1 cup grape tomatoes, halved


  1. In a small bowl, stir together the dressing, vinegar, honey and red pepper flakes until evenly combined, and set aside.
    2. In a large skillet, or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, before putting the tenderloins into the skillet. Cook the chicken about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, prepare the veggies). Add half the dressing mixture to the skillet and turn the chicken to make sure it’s evenly coated. Transfer the cooked, coated chicken to a large plate or a serving platter while leaving the sauce in the skillet. Add in the green beans and carrots, season with salt and pepper (again, to taste) and cook, stirring frequently, until still crisp, but also tender, about 4 minutes. Transfer the veggies to plate or platter with chicken.
    3. Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the cooked chicken, cooked green beans and carrots, and the tomatoes back to the pot. Toss everything to coat, and serve.

Recipe adapted from Cooking Classy

Like the sound of this recipe? Check out some our other One Pot Wonders …

4 Sons 'R' Us: {One Pot Wonder} Chicken Lo Mein

Chicken Lo Mein

4 Sons 'R' Us: {One Pot Wonder} Cheeseburger Casserole

Cheeseburger Casserole

4 Sons 'R' Us: {One Pot Wonder} Pizza Pasta

Pizza Pasta

Sweet & Spicy Honey Sriracha Salmon

There’s a bit of recipe magic going on here. The flavors of the soy sauce, the sweetness of the honey, the spice from the Sriracha, the punch of fresh ginger, and the peppering of minced garlic meld to create a perfect marinade for the salmon. The flavors meld and each bite will transport you to your favorite seat, or corner booth in our case, and your favorite fine-dining restaurant.

Sweet & Spicy Honey Sriracha Salmon

Honey Sriracha Salmon

1/4 cup reduced-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp Sriracha sauce (or more or less, to taste)
1 tbsp grated fresh ginger, or 1 scant tsp ginger powder
1 tbsp minced garlic
1 lb (skin-off) salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 tsp sesame oil
2 tbsp thinly sliced green onions, for garnish


1. In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
2. Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.
3. Place a piece of salmon onto a bed of rice and sprinkle with the green onions before serving.

‘Knock Your Socks Off’ Tailgate Burgers

Rich, Creamy Mushroom Sauce. Pepper Jack Cheese. Juicy Hamburger. Soft, Fresh Pretzel Bun.

Are you drooling yet? It’s ok, your secret’s safe with me. These burgers, with their amazing mushroom awesome-sauce deserve nothing less. It’s the highest compliment this recipe could hope to achieve. That and plates licked clean. Just one bite, and you’ll see. And trust me, these will definitely ‘knock your socks off!’

Seriously, what more could you want in a burger? This is totally indulgent and just screams ‘GAME DAY’ or ‘dude’ food. Just be careful not to indulge in them too often, or they might just ruin a burger for you if it’s served up any other way.

‘Knock Your Socks Off’ Tailgate Burgers

 Pepper Jack Pretzel Bun Burgers with Mushroom Cream Sauce

1 lb ground beef
6 full-size of 12 mini pretzel rolls
6 slices pepper jack cheese, cut in half to make 12 pieces if using slider-sized buns
mayonnaise to spread over the inside of the rolls

Mushroom sauce
8 oz thinly sliced mushrooms
3 tbsp butter
2 tbsp minced garlic or 4 garlic cloves minced
1/2 cup diced white onion
1 tbsp Worcestershire sauce
1/2 cup heavy cream, or half and half
1/2 cup beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp cornstarch + 2 tbsp cold water, mixed together

1/2 cup butter
2 tsp poppy seeds
2 tsp Worcestershire sauce


  1. Divide the ground beef into 6 patties, or 12 small patties if using rolls instead of buns. In a large skillet or dutch oven, cook the patties until browned on both sides and cooked completely through. After they’re cooked, set them aside, and discard excess grease.
    2. In the same skillet, melt 3 tablespoons of butter. Add in the mushrooms and garlic, and sauté until the mushrooms are tender. Add in the Worcestershire sauce, cream, broth, salt, and pepper. Bring the sauce to a boil, stirring constantly, and then stir in the cornstarch mixture. Once the sauce has thickened, remove it from the heat and set it aside.
    3. Slice open the pretzel buns and spread some mayo over the top and bottoms of each bun. Place the cooked patties on the bottom of bun and add the pepper jack cheese on top. Spoon a generous amount of the mushroom sauce over the top of each patty and replace the top of the bun. Put the assembled burger in a greased 9 x 13 baking dish. Melt the 1/2 cup of butter for the topping and stir in the poppy seeds and Worcestershire sauce. Spoon the melted butter over the top of the sliders. Cover the dish tightly with foil and bake at 375 degrees for about 15 minutes. Serve hot.

recipe adapted from Knock Your Socks Off Tailgate Sliders

Teenage Mutant Ninja Turtle Birthday Party

The youngest son turned 6 a few weeks ago. And gone are the days of Mommy’s-pic, cute, cuddly party themes. We’ve finally graduated into picking our own, from last year’s Minecraft Party to this year’s choice of The TMNT.

Ninja Turtle Party 8Ninja Turtle Party 10

Cowabunga Dudes (and Dude-ettes) !

Let’s take a look at our totally radical Teenage Mutant Ninja Turtles Birthday Party theme.

First, the cornerstone of any good party: The Cake.

Ninja Turtle Party

We opted for an actual turtle to grace our cake, and the sons favorite it had to be. I thought our little Mikey (Michelangelo) turned out pretty well.

Ninja Turtle Party 3

I frosted it completely with green, left it in the freezer for a couple of hours, then used a toothpick to lightly draw the outlines of the face into the frosting. I recommend starting with the nose line. If you get that right, everything else is *ahem* a piece of cake. Then we piped in frosting of various colors to fill in the lines, and used a spatula to gently smooth them out. We finished it off by piping a line of orange rosettes around the bottom edge.

Ninja Turtle Party 4

The Turtles, Mikey especially, have a thing for pizza– so naturally we had to have some at the party. We picked up a few pizzas from Little Caesar’s for ‘eats’ and had pizza, and more pizza for dessert with these cute cookies. They’re sugar cookies I frosted red. The ‘cheese’ is finely grated white chocolate, with red M & M ‘pepperonis’. SOn # 2 works at a local pizzeria and snagged me a few pizza boxes for presentation, but I’m sure most local Mom & Pop joints wouldn’t mind giving you one or two upon request.

Ninja Party 5

We had Oreo cookie ‘Sewer Lids’ to munch on too. And in a nod to our anthropomorphic friends radio-active origins, we had some Toxic ‘Ooze’ to wash it all down with.

Ninja Turtle Party 6

We tend to keep the deocrations simple, using things we already have on hand. In this case? Nunchucks on the table (another nod to our beloved Mike) and talking turtle figurines. We used plastic bowls that happened to coordinate and red solo cups for untensil holders. I did splurge on coordinating plates and napkins ( each about $1 at Walmart) and a table cloth to keep clean up easy.

Ninja Turtle Party 7

Another thing we don’t do? Goody bags. You get cake and ice cream. Copious amounts of sugar are my gift/ thank you to you. On the other hand, we all know how much I love a good diy, or any kind of imaginitive play the keeps them away from outlets and batteries. When I saw an idea to make your own wearable turtle shells? Every kid was gonna get one! And they were adorable :) I’ll have a how-to up next week so you can out fit your own Ninja Turtles in proper DIY-couture.

Ninja Turtle Party 9

And here’s my gorgeous sister so kindly modeling a shell for the birthday boy, and also using some of the photo props from a kit we found on clearance (again at Walmart) in the party planning section.

Simple. Straightforward. And the birthday boy and his friends thought it was all totally gnarly. Even the one boy who looked at my like I’d grown two heads when I asked him to eat over a plate as he was on his third bite of pizz-ookie, sprinkling my carpet with ‘cheese’.


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