Savory

Egg & Cheese Crescent Wraps + Happy Birthday Noah!!

April 4, 2013 By Rose 20 Comments

Egg & Cheese Crescent Wrap Recipe

I haven’t searched the world wide web to verify the originality of this recipe: Egg & Cheese Crescent Wraps.

But I can say with 100% certainty that Noah (who was 7 at the time) didn’t steal it from anybody…. he “invented” it one day when he asked if he could make lunch.

And we’ve had it several times since. Personally, I would consider this breakfast food, but Noah always requests it for lunch, and so for us, it’s become a lunch recipe!

If someone else thought of this concoction before him, then I guess great minds think alike!!

Anyway, since inventing this recipe (that’s what he says… “Mommy, can we make the recipe I invented for lunch today?”… he’s begged me to share it on my blog.

Noah Birthday Collage

Well, today is Noah’s 8th birthday and to honor him – I’m sharing his recipe! Happy Birthday Noah!! We love you bunches and bunches and bunches!!

To sum it up, first he fries some eggs. We fry ours in a skillet with butter and we leave the yellow quite runny. It won’t be super runny when you’re done, because you’re also going to bake them.

Note – Noah had help the first time he fried eggs, but has because quite the expert and doing it himself (with supervision).

Egg & Cheese Crescent Wrap

After the eggs are done, he laid them on a raw crescent roll – straight out of the can. The rolls were spread out flat in a triangle.

After laying the egg on, he took each corner of the triangle and wrapped it up around the egg. It won’t cover it all the way – and that’s okay!

Next, he shredded cheese on top. I prefer cheddar or pepper jack (that’s what he usually uses), but today we had mozzarella, so he topped them with mozzarella.

Egg & Cheese Crescent Wrap Side

After they’re all wrapped up on a cookie sheet, he baked them at 375° for 10 minutes. At that point, the rolls are done, the cheese is bubbly and the egg yolk is set, but not totally cooked… just the way we like ‘em!

Egg & Cheese Crescent Wrap Cut

Then… enjoy!!

I think this kid is a chef in the making, don’t you?

Noah would love it if he got lots of birthday messages… would you leave him a comment about his recipe or his birthday? Thanks so much!!

Here’s the printable recipe:

Egg & Cheese Crescent Wraps

Ingredients

8 eggs
4 tbsp. butter
1 can of crescent rolls
8 oz. of shredded cheese (cheddar, pepper jack, mozzarella... or whatever kind you like!)

Instructions

Fry the eggs in butter - leaving the yolks runny.

Unroll the crescent rolls onto a cookie sheet - leaving them flat.

Place one fried egg in the center of each roll. Fold up the corners of the rolls over the eggs. You don't have to cover it all the way.

Top generously with shredded cheese.

Bake at 375° for 10 minutes!!

Enjoy :)

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Filed Under: Baking, Bread, Breakfast, Family, Food for Kids, Recipes, Savory

Crunchy Broccoli Salad with Homemade Sweet & Sour Dressing

March 19, 2013 By Rose Leave a Comment

After posting the Bunny Tail Cake Balls yesterday, I thought I’d go “lighter” today and post a salad. Specifically, Crunchy Broccoli Salad with Homemade Sweet & Sour Dressing.

In about a zillion other places, this is called Oriental Broccoli Salad. But who wants to be like everybody else? Not me!! So I call it Crunchy Broccoli Salad and it is one of most favorite salads ever.

Now, since it is actually posted in about a zillion other places (as I’ve already mentioned), you may all already know about this recipe.

But if by some miracle, you haven’t had this salad before – I’d encourage you to give it a try! It’s pretty easy to put together and it’s really really good.

It has multiple flavors: the dressing has vinegar and sugar. There are pecans and Ramen noodles and butter… and broccoli and lettuce (of course).

But I must warn you – it makes a lot and for us, it’s not a good salad for leftovers . Even with my large family of 8, this makes more than we can eat in a meal.

So… what’s a girl to do who loves this salad, but hates to throw out the extra? I make it for large family get-togethers… like Easter. Or I make it for Potluck dinners at church.

And it’s always, always, always a hit!

One more thing about this salad… I had a hard time getting a picture of it that really captured how yummy it is.

I love the overall look of these pictures, but you can’t see the dressing that I drizzled over it all. It’s there, I promise – you just can’t really see it.

And I had to individually place every single pecan and ramen noodle… because they wouldn’t play nice and sit right on top to have their picture taken! Darned uncooperative foods!!

So if you make this salad, be sure to let me know what you think!

You might also like to try my Spinach, Strawberry & Artichoke Salad… spring is in the air and I can’t wait to whip out all of my favorite salad recipes!

Crunchy Broccoli Salad & Homemade Sweet & Sour Dressing

Ingredients

Salad:

1 head of Romaine lettuce or Green Leaf Lettuce
1 large bunch of broccoli (crowns only)

Crunchy Toppings

1 cup chopped pecans
1 package Ramen noodles, crumbled up into small pieces
1 stick of butter
chopped green onions (optional - I skip 'em because I don't "do" raw onion)

Sweet & Sour Dressing:

½ cup Red Wine Vinegar
1 cup sugar
1 cup oil
1 teaspoon soy sauce

Instructions

For the salad, finely tear the lettuce and chop the broccoli. Toss together, cover, and refrigerate until ready to serve.

For the crunchy toppings, start by melting the butter in a skillet. When the butter is hot (careful not to scorch it!), add the pecans and broken noodles; cook until brown and crispy. Drain on a paper towel and store in a Ziploc (with paper towel) until ready to serve.

For dressing, heat vinegar in the microwave until boiling (1-2 minutes). Add the sugar, then shake or stir vigorously until dissolved. Add soy sauce and oil and shake again. Refrigerate until ready to serve.

Immediately before serving, toss the salad and toppings together. Shake dressing until mixed well and pour over the other ingredients, lightly tossing it until it's all coated!

This salad can be prepared ahead of time and mixed up at the last minute.

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Filed Under: Recipes, Salads, Savory, Side Dishes & Vegetables, Sweet

Chicken and Black Bean Enchiladas Recipe + The Newlywed Cookbook Giveaway {Winner Announced}

March 6, 2013 By Rose 33 Comments

The winner of The Newlywed Cookbook was comment #8:

Congratulations Mrs. Barbara! Reply to the email I sent you with your mailing address and I’ll get it sent out to you asap!

When asked if I wanted to preview a copy of The Newlywed Cookbook by Robin Miller – I said, “YES” without hesitation! Mostly because I just love to try out new cookbooks, but also because the book is written for couples to cook together… and me and my sweetheart love to cook together!!

When we got married, I was already a pretty good cook! I have loved to be in the kitchen cooking and baking for as long as I can remember! After we got married, Richy and I started cooking together almost immediately and we still do!

While I do the bulk of the cooking for our family, it’s not unusual for us to cook a meal together at least once a week – and he usually prepares meals for the family solo at least once or twice a week when I’m bogged down in cake!

Sorry… I ramble. Back to the cookbook. Robin, the author of The Newlywed Cookbook, is also the host of the Food Network’s Quick Fix Meals, as well as a New York Times bestselling author.

This cookbook has over 200 recipes and after reading through many of them, I can tell you that they’re very doable and not at all intimidating - I think they’d especially great even for the beginner (newlywed) cook!

There’s also this amazing section in the book that includes tips and sample menus for special occasions including Thanksgiving, Sunday Brunch, Valentines, and for Breakfast in Bed!

Ironically, this week when I decided to try out a recipe and review the book… my hubby is out of town… so we didn’t get to cook together!

But I can honestly tell you that I had these Chicken & Black Bean Enchiladas put together and in the oven in less than 30 minutes (even with interruptions from my children!). And they were delicious!!

You can see one of my little “interruptions” here… he kept stepping between me and the plate of food and grinning and putting those little chunky dirty hands together saying “cheese”… I can’t say no to that sweet dirty face!!

Scroll to the bottom and I’ve shared my (slightly adapted) recipe … try them and let me know what you think!

~~So… would you you like to win your very own copy of The Newlywed Cookbook by Robin Miller? Just leave me a comment below answering the following question:~~

Were you a good cook when you got married (and are you better now)? If you’re not married… are you a good cook now?

Giveaway Closed!

Giveaway will close on Sunday, March 10 at 11:59pm CST! Random winner(s) will be chosen with Random.org. He/she will have 48 hours to respond or a new winner will be chosen!

Chicken and Black Bean Enchiladas Recipe + The Newlyweds Cookbook Giveaway

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

Chicken and Black Bean Enchiladas Recipe + The Newlyweds Cookbook Giveaway

These enchiladas are delicious, filling, easy to put together, and can be made with leftover chicken!

Ingredients

2 15 ounce cans of black beans, drained (I used beans I cooked myself - about 3 cups)
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon of diced jalapenos
1 pound of cooked boneless skinless chicken breast, diced
8 flour tortillas (I used the burrito size - 10")
1 cup of salsa
1 cup shredded Monterey Jack Cheese (I used Pepper Jack - it's what I had on hand!)
1/2 cup chopped green onions (I skipped this - my kids don't do raw onion)
Chopped lettuce and sour cream, optional, for topping!

Instructions

Preheat oven to 400°. Spray a shallow baking dish with non-stick spray!

Use a food processor (or I used my immersion blender) to combine the beans, chili powder, cumin, and jalapenos. Blend the mixture until it's almost smooth - but still a little chunky.

Divide the bean mixture between your tortillas and spread it down the center of each one. Top with the chicken. Roll up each tortilla and place them seam-side down in the baking dish, side by side.

Top with salsa, shredded cheese, and green onions (optional). Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.

I topped ours with extra cheese, chopped lettuce and sour cream!

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