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Chicken Cordon Bleu Pinwheels

Chicken Cordon Bleu is one of our favorite “looks and sounds fancy, but it’s really totally easy” standby recipes. A classic cordon bleu has features chicken, ham, and Swiss cheese. One night I decided to change it up by rolling everything up in a sheet of crescent roll dough. Turning it into crescent roll pinwheels? Knocked it right out of the park. These are even easier than our traditional version, and taste superb. They’re perfect party food and make a really pretty presentation. A drizzle of honey mustard gives these chicken pinwheels that perfect bit of extra mmph.

Chicken Cordon Bleu Pinwheels

 Chicken Cordon Bleu Crescent Pinwheels 2

recipe adapted from Mom On Timeout

1 can crescent rolls
6 slices Swiss cheese
6 slices deli ham
2 chicken breasts, cooked and thinly sliced
1 teaspoon Italian seasoning
2 tbsp honey, optional
2 tbsp Dijon mustard, optional

 Chicken Cordon Bleu Crescent Pinwheels

Directions

1. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together making sure they’re all ‘closed’.
2. Sprinkle the dough with the Italian seasoning.
3. First layer the cheese onto the dough, then the ham, and finally topping it with the chicken. Set the prepared dough in the refrigerator for 5 minutes to allow it to get chilled again.
4. Remove from the fridge, and pick an end to start at. Roll the dough and it’s contents up like a cinnamon roll and, using a sharp knife, cut into 8-10 rolls.
5. Place on a prepared baking sheet or in a baking dish and bake at 375 degrees for 18-20 minutes, or until golden brown.
6. If using, mix together the honey and mustard until evenly combined and serve with or drizzle over the rolls before serving.

Philly Cheesesteak Stew

Do you ever get an intense craving for a good philly cheesesteak sub? Like an, ‘I know I’m not pregnant or anything, but I have got to have one right. now’ kind of craving? (Come on, I know I can’t be the only one!) But then there’s all these impossible obstacles in the way, like not wanting to go to the sub shop, or the store, or perhaps maybe you don’t have bread in the house, or you don’t want a bunch of carbs, or you don’t want to chew a lot… guess what? I have a solution! Philly Cheesesteak Stew. I’ll admit we’ve never been to Philly…maybe someday….but we sure do like their sandwiches. And, I figured if their sandwiches were good, then a soup would be, too! Boy, was I right!!

If you like the philly cheesesteak sandwich, then you got to try this soup. All the flavors of the famous sandwich you love come together here in a thick, and hearty stew that is sure to satisfy any level of cheesesteak craving. See? We’ve got you covered.

Philly Cheesesteak Stew

 Philly Cheesesteak Stew

recipe adapted from Lady MeLady

1 1/2 lb top sirloin or ribeye, cut in thin slices
1 tsp salt
1/2 tsp black pepper
4 tbsp flour, divided
2 onions, quartered and cut into thin slices
1/2 – 1 cup sliced mushrooms
1 tsp garlic powder
1 tsp thyme
1/2 tsp black pepper
4 cups beef broth, 2 if you want a really thick stew
1-2 sweet bell pepper; thinly sliced
4 large buns; hollowed out (the recipe called for sourdough buns, I couldn’t find any so I used crusty Kaiser rolls)
12 round slices provolone cheese

Directions

1. In a large bowl, toss the steak strips with the salt and pepper. Add 2 tablespoons of flour and toss again, making sure the slices are well coated.
2. Sear the steak, in two batches, over medium-high heat, so that both sides brown, only about 1-2 minutes per side. At this stage we still want the centers pink. Once browned, set aside.
3. Next, add the onions and mushrooms to the same skillet and brown for a few minutes until the onions are translucent. Now, add the garlic powder, salt, pepper and the last 2 tablespoons of flour. Stir to ensure the onions are coated with flour.
4. Add in the beef broth, 1/2 cup at a time, stirring between each addition so that it thickens, until it’s finally fully incorporated to avoid lumps. Allow to thicken and bring to a bubble, then reduce heat to medium low and simmer for 30 minutes.
5. Add in the peppers in the last 10 minutes of simmering. Add beef after the 30 minutes and let simmer, about 5 minutes, so that it’s heated through.
6. Cut a circle in the top of each bun and remove most of the insides. Set on either a foil covered pan, a pan with a non-stick baking mat, or a pan sprayed with non-stick cooking spray. Add one slice of provolone to the inside of each bread bowl. Carefully spoon stew into each bread bowl over top of the cheese, and then top the stew in each bread bowl with two slices of provolone.
7. Place the pan under the broiler for 2-3 minutes until the cheese is bubbling and begins to turn a golden-brown.
8. Serve hot with the removed pieces for dipping.

Frozen Hot Chocolate

It’s famous, it’s infamous, it’s notorious. It has destroyed diets and led to love affairs from just a sip of it’s creamy, dreamy, icy blend of chocolatey goodness. Just one sip will make you want to blow bubbles through your straw like a child again. Never had a sip of Serendipity’s Frozen Hot Chocolate? You have got to find out what you’ve been missing!! And now, there’s no need to plan a trip all the way to NYC just for one glorious taste test. Hot Chocolate has always been a Winter weather staple for the sons, but now their minds have officially been blown.  Hot chocolate flavor served up icy cold! It’s the perfect summer pick-me-up  for a 90 degree day or any day really!

Frozen Hot Chocolate

 Frozen Hot Chocolate

1/2 cup semisweet or milk chocolate chips, or 4 oz. chocolate
2 tsp. hot cocoa mix
1 1/2 tbsp sugar
1 1/2 cups milk, divided
3 cups ice cubes
sweetened whipped cream
chocolate sprinkles, optional

Directions

1. Chop chocolate into small pieces and melt in a glass container in microwave for 10-20 second intervals until melted.
2. Add in hot cocoa mix and sugar to melted chocolate. Mix until blended.
3. Add in 1/2 C milk, stir until smooth. Allow to cool to room temperature
4. In blender, place remaining milk, cooled chocolate mixture and ice cubes
5. Blend on high speed until smooth and consistency of a frozen daiquiri
6. Pour into mugs and top with whipped cream and sprinkles.

Strawberry Bread with a Strawberry Cream Cheese Glaze

Umm banana bread what?!

Look out kids there is a new snack food on the block and its kicking that old fashioned banana bread to the curb!

Boom.

The old timer’s going down!

Seriously, this strawberry bread is beyond delicious.

We all know I’m not one to exaggerate (much) and although it may seem like I say that every new recipe I post is the newest bestest thing to hit your tastes buds this bread . . . ohmywordthisstrawberrybread!

You need it in your life!

Today!

See this spring I made my first strawberry bread and since then it’s quickly become a summer staple, which I’m sure we’ll see continue to return year after year. This time I thought I’d jazz it up a bit by adding a a little something extra. I ended up adding a sweet strawberry glaze (or if I’m being honest– icing), because go big or go home – amiright?

Fresh strawberries meet an almost cake-like bread. You could forgo the glaze and just spread each slice with butter or strawberry flavored cream cheese and it would be just as delicious!

Like I said, you need this in your life.

ASAP.

Glazed Strawberry Bread

 Glazed Strawberry Bread

recipe adapted from Cookies and Cups 

1 cup chopped strawberries
2 Tbsp flour
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
1 3/4 cups flour

Glaze

1/4 cup strawberry jam or preserves
1/4 cup (2 oz) cream cheese, room temperature
1/4 cup powdered sugar

Directions

1. Put the chopped strawberries in a small bowl. Add flour and stir/toss making sure they’re coated well. Set aside.
2. In a mixer, or by hand, cream the butter and sugar together until light and fluffy, about 1-2 minutes of vigorous mixing. Next, add the eggs and vanilla mixing until fully incorporated, scraping the sides, as necessary.
3. Add in the baking powder and salt and mix to completely combine.
4. Turn the mixer to low and slowly begin adding in the flour and milk, beginning and ending with flour, but alternating between the two.
5. Continue mixing until batter is smooth and evenly combined.
6. Using a spatula, fold in the strawberries until they’re fully incorporated, evenly, into the batter. Pour the batter into a greased 9×5 in. pan.
7. Bake at 350 degrees for 45-50 minutes, or until center is set and a toothpick or knife that’s inserted into your loaf comes out clean.
8. Allow the bread to cool in the pan for 10 minutes and then remove from the pan and allow it to finish cooling on a wire rack.

Glaze

Beat the strawberry jam/preserves, cream cheese, and powdered sugar together until smooth. Spread over the cooled bread, allowing it to drip down the sides. Wait about 10 minutes to allow the glaze to ‘set’ before slicing and serving.

{One Pot Wonder} Dirty Rice

For years, we bought the box mix and simply added ground beef to it. We were in heaven. It was divine. It tasted great and it was quick. Everything we ever needed or wanted in our dirty rice dinners. Or so I thought. Sometimes I have readers send me links to recipes they think will tickle my fancy or that they want an opinion on before venturing into uncharted territory. THAT’ is how this recipe fell into my lap, err inbox, late last year, and I can’t say thank you enough!

I wanted to share this with you all sooner. I really did. You see, I first made this late last year, and we loved it. But I don’t typically take pictures until the next time I make something. I mean, I’ve gotta make sure it’s son approve and all. So then there was the second time we made this, and all I had was a crappy picture that really didn’t do it justice, and this meal deserved better than that. So I used that as the perfect excuse to make it again. And it seemed that every time I got around to making it again, and again, we were all in so much of a hurry to dig into this dish that the only photo I could get was using the hub’s cell phone! Clearly you can see where our priorities lie. ;) So this time around, about 9 months later, give or take a month or so, I didn’t tell anyone what was for dinner and wouldn’t let anyone near the kitchen until I’d managed to get at least one decent shot with my camera. Once I snapped it, that was it, the troops were all over it. It was a lot like what I’d imagine feeding a pack of ravenous wolves might be like. [End tangent]

So. Dirty Rice. If you’re from the South, especially the deep south and any ‘bayou’ regions, you’ve probably grown up on the stuff. For those of you not from the deep south, a fun fact about ‘dirty’ rice.  The traditional Cajun dish get it’s name from the white rice it calls for that turns a ‘dirty’ color when cooked with small pieces of chicken livers. Yeah. I didn’t like liver when I was little, and it’s still a no-go now. I know, I know, your palette can change as you age, but I’m not chancing it. No liver for this Mama. I get my rice pleeeenty dirty using good ol’ ground beef. Don’t like beef? Chicken sausage or pork sausage both work great in this meal. If you’ve got one pot, and one 25-minute window of time, you’ve got this amazing dinner that will leave you with only ONE dish to clean. Priceless, right?!

Dirty Rice

Dirty Rice

recipe adapted from Southern Plate

1 tbsp olive oil
1 lb ground beef
1 stalk celery, sliced
1/2 bell pepper, diced
2 tbsp minced garlic
1 small onion, diced
4 tbsp fresh parsley, chopped, or 2 tbsp dried
1-3 tbsp creole seasoning, depending on how spicy you’d like it
5 cups cooked rice
 
Directions
 
1. In a large skillet, heat up the oil, over medium heat.
2. Add the ground beef, celery, pepper, garlic, and onion and cook, breaking up the beef while stirring, until the ground beef is cooked through and the vegetables are tender.
3. Add the parsley and creole seasoning, starting on the low end with 1 tbsp and tasting before leaving it or increasing the amount as desired, stirring to combine.
4. Then stir in the cooked rice, and saute for 5 minutes, or until heated through, over medium heat.
 
 
Like the idea of a one pot meal and a less-mess dinner? Check out these other one pot wonders:
4 Sons 'R' Us: Mexican Chicken & Rice
Mexican Chicken & Rice (Arroz con Pollo)
4 Sons 'R' Us: {One Pot Wonder} Pizza Pasta
Pizza Pasta
4 Sons 'R' Us: {One Pot Wonder} Chicken Lo Mein
Chicken Lo Mein
 

Buttery, Herbed Egg Noodles

Since before the sons can even remember they’ve been eating buttered noodles. It was one of their favorite (and most requested) lunches, especially when visiting Nanni’s house. Of course, Nanni will put more butter on your butter. Mean Mommy? Not so fast. Seriously though, buttered noodles were a life saver on more than one occasion for a last minute lunch for one very overwhelmed Mom, especially after we brought son # 4 home from the hospital and I was in the homestretch on summer vacation with two weeks left. We all totally agree, that while buttered noodles are the bees knees, add in some herbs and a dash of garlic, and they’re just plain awesome.

  4 Sons 'R' Us: Herbed Egg Noodles

They’re so simple and incredibly easy to throw together at the last minute. I mean seriously, tender noodles coated in buttery sauce? You can’t go wrong with the addition of dill and thyme. A little garlic gives them the perfect little bit of pizzazz. Besides being a great last minute lunch they also make a great side, complimenting any meaty entree you might throw their way.

Herbed Egg Noodles

Herbed Egg Noodles 2

8 ounces uncooked egg noodles
3 tbsp butter
1 tsp minced garlic
1/4 tsp salt
1/4 tsp dried dill weed
1/4 tsp dried thyme

Directions

1. Cook the egg noodles according to the package directions.
2. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme.
3. Drain the cooked noodles and add to butter mixture and toss to coat.

Sous Chef Sunday: Teddy Bear Toast

I didn’t think anything could shift son # 4’s love of eggs for breakfast. But, one morning of helping me with these and he was hooked. He’s asked for it again every morning for a week straight. I’m so glad we found a way to put a little fun back into our breakfast routine. These adorable little teddies take less than two minutes to whip up, and make a perfect healthy and FUN breakfast option for the little ones. Don’t like peanut butter, or wanting more variety. Sub nutella!

Teddy Bear Toast

Teddy Bear Toast

a few slices of your favorite sandwich bread, toasted
banana, sliced
raisins
creamy peanut butter
 
Directions
 
1. Start by toasting the piece of bread in the toaster. Then spread the creamy peanut butter, or nutella, all over it.
2. Cut up the bananas into thin slices and put two at the top corners of the toast and one in the middle.  
3. Add three raisins making the bear’s eyes and nose.
4. Isn’t it just soooo cute?! This is a great way to sneak in some healthy options (bananas and raisins) without them complaining.
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