Chicken Parmesan Rollotini












We are always looking for new takes on some of our old standbys. I mean you can only eat the same spaghetti so often before it becomes the same old same old. Apart from our beloved mexican dishes, we really try not to repeat things too often, and even try to get creative with leftovers if we cook things in bulk on the weekend, which we have been doing a lot of lately. Anywho, so our most recent spin on a favorite has been Chicken Parmesan. You can see our original recipe here, but I found a recipe for little rollotinis on pinterest, which just means you get to stuff to chicken parmesan with cheese and top it with… more cheese, so it was pretty much an all around win. We did add some spinnach to the mix so it wasnt ALL cheese, but ya know, mostly! So here’s how to create this delectable dish yourself!


  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • pam
  • marinara sauce
  • salt and pepper to taste
  • 1 cup flour



Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with pam. Combine breadcrumbs and 2 tbsp grated cheese in one bowl, flour in a second and 1/4 cup egg beaters or egg whites in another. Make sure to season all three portions with salt  and pepper so that all the different parts and pieces add a bit of seasoning to the dish!



Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.


Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in the flour, then the egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with pam.


Bake 25 minutes. Remove from oven, top with sauce then cheese.


Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese, and on a bed of pasta if you choose. We used rotini noodles. Twas tasty. Definitely a great way to spruce up that traditional chicken parmesan and it really wasn’t too had to make because we did cook this from scratch on a week night, so, no excuses! You can totally to do, and it will be a big tasty success!




Spinach and Feta Stuffed Flank Steak

This was one of the first meals we made when we moved into our new house, I haven’t been saving it for a special occasion or anything, it just kind of got put to the back burner as I was blogging about other things and then I found all the pictures a few days ago and remembered I never blogged it, so here ya go! Additionally today marks 2 months since we closed on our house and we probably couldn’t love it ANY MORE! On a pretty regular basis we just look at each other and one or the other of us says “I can’t believe we live here!!!” or something along those lines. Its like that new car smell, it really never gets old! But anywho, this was our first  fancy “new house dinner” and it was another stuffed meat. I think its some weird obsession we have, since we also had a stuffed meat type dish last night too, which I will be sharing next week, but they are just so easy and its like an all in one dish and you can just serve it over rice or pasta or something and there is no need to worry with so many extra side dishes. I had pinned this recipe a while ago but never really got into trying it because we don’t eat a TON of red meat, even though this will be my second post about red meat in the past few weeks. But, I’m glad we made it because it ended up being really delicious. I think it would be even better with a more delicious cut of meat, im thinking like prime rib or something fancy (aka a Christmas treat!) This isn’t a good meal for week nights unless you roll everything up and have it prepared to just pop in the oven, but the cook time isn’t too long, and its definitely a great way to impress the dinner guests!


1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled feta
1 jar (7 ounces) roasted red peppers, drained and chopped (we roasted our own, similar to the way we roast them to make the pimento cheese)
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil



1. Heat oven to 425 degrees F.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.


3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.


5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.


6. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.


7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice, and serve.

We served ours over a bed of Garlic Butter Orzo, which was QUITE tasty! And really simple to make! So like I said, you can impress all your friends and neighbors with this fancy looking meal that really isn’t too complicated, and its pretty dang tasty.


Pan Seared Steak

Ta-da another meal that we needed a grill for, but in our grill-less life, we made it work! I think we might be getting a grill soon as a wedding gift from David’s parents! On that note, get ready for some fun grilled meals this summer as David learns to connect to his inner grill master! But, back to the point, my Dad had some extra steaks at home that needed to be eaten so he gave them to David and I last time we were there, which was awesome because we would never normally buy steak because we try to save on meats at the grocery store by buying on sale or in bulk, which never happens with a decent cut of Filet! Since we didn’t have a grill, David looked up a stoke top method that worked wonders! While I will always been a fan of something grilled over stove or oven cooked, this was pretty tasty! So much so that I scarfed up the whole thing before I realized I didn’t take a picture of the final steak (carnivore problems)!!!


  • 2 1&1/2-inch thick filet mignons at room temperature ( we had four so we doubled everything!)
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of minced garlic
  • 2 cups of red wine
  • 2 tablespoons of butter
  • Kosher salt and freshly ground pepper


  1. Preheat your oven to 375 degrees.
  2. Season both sides of the steaks with salt and pepper.
  3. Place a steel pan that is not a non-stick pan over a medium high flame.
  4. Add the oil to the pan.
  5. Once the pan is very hot, add the steaks to the pan and do not move them for 3 minutes.


  1. Flip the steaks over and continue to cook them for three minutes.
  2. Place the pan in the oven and let the steaks finish cooking for 4-6 minutes for a rare steak or 6-8 minutes for medium rare steaks.


  1. Carefully remove the pan from the oven and place over a medium flame.

We served ours with baked potatoes and salad, ya know the Stokes steakhouse special! and like I said, not to shabby for a stove/oven cooked steak! Again, sorry for the bad pics, this was a pretty involved cooking process and kinda quick so there wasn’t much time to snap the shots, I will try harder next time 🙂 Don’t hate us! 



Crockpot Pulled Pork

David and I had this a while back at a pot-luck dinner we had with a few of our friends right around the holidays, and we have been dying to get our hands on the recipe ever since. Well, we still haven’t managed to get our hands on the recipe from Brad and Audrey, so we took to the interwebs and did a little research to make sure when we finally tried our own, it would be what we were looking for. We knew theirs involved the meat cooking in some kind of marinade or vinegar sauce or something, but we decided to go for a dry rub and to let the meat cook in its own juice, and I have to say, this was a positive life choice. I definitely recommend giving this one a try, especially with memorial day and summer right around the conner, its great for days when you want a meal that tastes like you slaved away in the kitchen or over a grill ALL. DAY. but in reality you were out sipping brews by the pool while your crock pot did all the work. So, Here’s what ya need to know about making a crockpot BBQ.


  • 1 fresh pork shoulder or fresh ham
  • Liquid Smoke
  • Ground red pepper
  • Salt
  • 1 tsp. cayenne pepper
  • 1 c. vinegar




Rinse meat and pat dry. Sprinkle a teaspoon of liquid smoke on meat and rub it in.


Liberally sprinkle with red pepper.


Place meat in a dry crock pot and cook for almost 10 hours (we only cooked ours for 8…because 10 seemed too long). There will be plenty of liquid in the bottom of pot when you finish.


In a small saucepan, combine crushed cayenne pepper and vinegar. Bring to a boil.


After chopping up meat add salt and this mixture to taste.


Place it back in the crockpot until you are ready to serve it, OR if you are ready to chow down, place the bbq on a bun, or eat it plain, and enjoy that little taste of summer, with minimal effort. So delicious!








Rigatoni with Roasted Red Pepper Pesto

Remember how I told you about that pasts cook book a few weeks ago, and I made that awesome one dish wonder?! Wellllll, here is another one for you. This one is banging if you’re having those carb cravings but you don’t want something super rich and…. sauce-aaaay. The great thing about this one is that it uses the same pepper roasting technique that David uses to make his delicious pimento cheese, so we were able to knock this entire meal out (including eating) in about an hour, and thats a pretty jam up meal if you ask me!

1 box of Rigatoni
1/4 cup of part skim ricotta cheese
2 red peppers
2 tsp of salt and pepper
4 cloves of garlic, minced
1/4 cup of packed fresh parsley
3 leaves of fresh basil
1 tbsp of olive oil
1/4 cup of shredded parm. cheese


1. wash the red peppers and place them in a roasting pan in a oven and let them broil, charing on all sides. This takes about 15 minutes, make sure you’re on stand by to keep turning the pepper so they don’t get SUPER burnt. 


2. Once the peppers are roasted, place them in a sealed container to steam and cool. Once they are cool remove them from the container, peel, and remove seeds.


3. Quarter the peppers, and place them in a food processor with the remaining ingredients, and process until smooth. Then pour over top of cooked noodles and mix to coat.



4. Serve with fresh grated parmesan cheese and enjoy this speed quick light pasta dish! IMG_2879


Stuffed Pork Tenderloin

I’m quite sure it seems like David and I are incapable of eating meat without stuffing it with some other kind of deliciousness, but that isn’t true, we just… like trying new things, and this is the new “it thing” in our kitchen right now. For a while it was balsamic glazes, or random pasta dishes, or breakfast items, so now its large pieces of stuffed meat! We made this one last weekend when my aunt was here to have dinner, the same night we made these delicious twice baked potatoes… another stuffed delicacy! It turned out pretty well. The end result was a little salty for our taste. The recipe called for salt and peppering the meat but it was stuffed with artichoke hearts and sun dried tomatoes, both pretty salty foods, with the salty pork soooo… the additional seasoning was a bit much and the sun dried tomatoes we bought were in a jar in some kind of olive oil so that got all in the inside when it cooked off the tomatoes, which added to the saltiness, so just beware as you’re seasoning, and prepping!



  • 1 2lbs pork tenderloin;
  • 1 egg;
  • ½ medium onion, chopped;
  • 6 sun-dried tomatoes, chopped;
  • 2 large artichoke hearts, chopped;
  • ½ tsp fresh sage, finely chopped;
  • 1/8 tsp fresh thyme, finely chopped;
  • 1/8 tsp nutmeg;
  • 2 cloves garlic, minced;
  • Sea salt and freshly ground black pepper to taste;


  1. In a medium skillet over a medium-high heat, saute the onion, sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg and garlic in a few tablespoons of olive oil . You can also add the olive oil that the sun-dried tomatoes come in if your are using jarred sun-dried tomatoes. This oil, provided it’s only olive oil and not another vegetable seed oil, is healthy and full of delicious spices and flavor. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.


  2. Place the pork tenderloin in a 9×13 baking dish, rub some cooking fat all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise, essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.
  3. Preheat your oven to 450F.
  4. Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, the sun-dried tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue, since it cannot be cooked twice.Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Then roll the pork tenderloin and tie to close for baking


  5. Cook, uncovered, at 450 F for 15 minutes.Then, reduce the heat to 300 F and cook for another 30 minutes. Next, turn off the oven, but allow the meat to remain in it for at least 10 minutes.



Once the meat has cooled, cut into slices and serve! David did most of the cooking on this one, Were trying to get more comfortable with cooking large roasts in the oven, so that when we transition to the grill, we have some experience dealing with temperature control and cooking things all the way through, etc. This one probably cooked a lot faster than other options, because it is opened in the center so ya know, we had that going for us! But this one makes a pretty nice presentation, so all your friends will be impressed!






Portobello Parmesan

David often mentions how much he wishes I would revisit some of the recipes I make on my blog because he likes certain ones a lot (enchilladas, chicken parmesan, his shrimp and grits) But I am hesitant because I like to use our adventures in the kitchen to expand my recipe collection on my blog, so its not often that he gets to have the same meal twice. Some people might see this as a blessing, but I could see where he might just want to get back to the basics sometimes. SO, true to form, David asked if we could have the chicken parmesan, and I had to find a way to put another spin on it so I could share another recipe with you guys… and I succeeded, and he loved it, AND I think it was actually cheaper than if we had gone with the traditional chicken parm, which I think made it even tastier!



1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared “light” tomato sauce
Cooking spray



1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.

2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside,
and in a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

3) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack.


4) While mushrooms are cooking, heat your sauce and add some spices to flavor it. David and I have been adding red pepper flakes to our sauce recently and we LOVE it, it gives it a little kick, but its still delicious, and then we always add some garlic and basil if we have it!


4) Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.


5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly.


6) Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Then serve over a bed of pasta noodles of your choice we just used spaghetti! So delicious!



Pork Chops with a Blueberry Glaze

True Story: David hates berries. I dont mean like “Oh, I would prefer not to eat berries” I mean like one time I made these DELICIOUS chocolate cupcakes with macerated raspberries in the middle and a raspberry cream cheese frosting… and he DIDNT WANT THEM because they had berries in them… so then I just had like 18 cupcakes that I had to eat, which was fine because they were delicious. But yeah, he HATES berries. So this week I had plans to do dinner with my friend Jaque. We had been planning to go out, but I decided after paying my bills I need to find things around my house I could cook. SO I suggested that we cook dinner together instead of going out and spending money, which ended up working out perfectly for me because I remembered I had 2 pork chops in the freezer and I had seen a recipe online for blackberry glazed pork chops. I know what youre thinking “Wait, the title of this post says she used a blueberry glaze,” Well, please remember I am trying to save the monies, SO I had some blueberries left over from a fruit salad I had made to eat with my breakfast the week before and they needed to be used so I figured, I can just use blueberries, and it will all be the same, and I was correct and Jaque said they were so delicious. I made a few changes to the recipe, for example I cooked the pork chops stove top and not on the grill and I used blueberries instead of blackberries, and I might have added a sprinkle of sugar, because thats just what I do! So, give this one a try, I DONT think you will regret it and you can sub out the berries, I suppose, which makes it even better!


  • 4 Bone-in pork chops
  • 1 Tbsp Cinnamon
  • salt and pepper to taste
  • 12 oz fresh blueberries
  • 1/2 cup balsamic vinegar
  • 2 Tbsp of water
  • 2 tbsp sugar
  • 2 tbsp Olive Oil


1. Heat 2 tbsp (or enough to coat the bottom of the pan) over medium-high heat

2.  Season the pork chops on both sides with salt pepper and cinnamon

3. While the pan is heating up, add the balsamic vinegar, blueberries, water, and sugar and let cook down.

4. once the pan is heated up, add the pork chops and cook, browning both sides(2-3 minutes per-side) once the pork chops are seared on each side, take some of the liquid from the glaze, and brush both sides and cook a few more minutes until finished (takes about 10 -12 minutes TOTAL)


5. Once the pork chops are cooked through to your preference, plate, and drizzle the blueberry glaze on top, and the top with the blueberries from the pot!


I have to say that this was all in all a pretty easy week night meal, I think form start to finish it met the Rachael Ray 30 minute meal requirement, woot! So, if you’re in a crunch OR don’t really want to spend hours slaving over the stove after you get home from work, give this one a meal! Your tastebuds will be thanking you!



The Man Chili

I have never been a HUGE fan of chili, I only like it a few times throughout the winter. Its something that I have to have a distinct craving for. I feel like some people could eat it all the time, but Im not really one of those people. I have to say that David does a pretty jam up job of making a delicious chilly. As you know, this past weekend I danced my botty off at the convention in Charlotte, so while doing his laundry at my apartment David decided to multitask and take on dinner as well. I know what a dream, right? A man who cooks AND does his own laundry. Hes TAKEN! Sorry ladies. Ok, enough about David, lets talk about this man chili he mad. He says its adapted from his Mom’s recipe but I have a hard time believing that she loaded it with as much meat and onions and peppers as David does… so I think thats where the adaptation must come in. None the less I love it. Especially after it sits in the pot and stews ALL DAY so that it gets nice and flavorful. David says that now that hes letting me FINALLY put this recipe on line that I am giving away his one secret in life. SO, guard it safely, because little David has nothing left to hide! And trust me, this is one secret you’ll be glad he finally shared!


  • 1 Large Green  Bell Pepper
  • 1 Large Yellow Onion
  • Italian Sausage (removed from the casing and browned)
  • 1-2 lbs Ground Beef, browned (depending on how meaty you want the chili)
  • 1/2 Lb of thinly sliced steak, browned
  • 2 Medium Cans of crushed tomatoes
  • 1 large can of Kidney Beans or Black Beans
  • 22oz of  beer of your choice
  • The Add a little something extra (These are some of David’s go-to add-ins: balsmaic vinegar, whochestshire sauce, soy sauce,  small piece of chocolate, salsa, other types of vinegar, jalapenos, fresh tomatoes, etc, just something to add some extra flavor)


  • Chop and sautee all peppers and Onions
  • Then, brown/cook all meat.
  • Next add all ingredients to the crock pot, layering with peppers and onions, then meat, then the beans, tomatoes, and then add-ins. Make sure you have enough liquid to cover all the ingredients.



  • The turn crock pot on low and bring the mixture to a simmer. Once simmering allow to sit, stirring occasionally until the chili thickens. Make sure not to bring the heat up too quickly because you dont want to burn what is on the bottom of the pot. 
  • David usually lets his cook about 6-8 hours before he lets us feast! Once the chili is prepared we serve it up wit some sour cream and a little shredded cheese. So delicious!




Easy Peasy Crock Pot Pork Chops

For some reason lately I feel like I have been really pressed for time. Everytime I want to cook dinner, I feel like I am running out the door to get somewhere or just to tired to make it happen, which bums me out because I do like to cook. Its just a matter of time and effort these days. But I have decided I wont let a little time crunch bring me down, so to the crock pot it is. Which, actually benefits me in the long run because I can make enough to eat throughout the week! hollaaaaaaaaaa! So this week I made this simple pork chop recipe in the crock pot on Tuesday night and have enjoyed it for lunch and will enjoy it for dinner again this week! Nothing like killing two birds with one stone… or 4 meals with one crock pot in my case! So, give this one a try, here’s all you need!



  • 4 Pork Chops
  • 1/4 cup of Olive Oil
  • 1 cup of low sodium chicken broth
  • 2 cloves of minced garlic
  • 1Tbsp of Paprika
  • 1Tbsp of Garlic Powder
  • 1Tbsp of Poulty Seasoning
  • 1tsp of Dried Oregano
  • Salt and Pepper to Taste



Wisk all of the ingrdients togeter in a large bowl. Place the Pork Chops on the bottom of the slow cooker, and cut a few small slits in them so that the marinade can soak in. Then pour mixture over them to completely cover. Once this is done cook them on high for 4 hours OR low for 7-8 hours.


I cooked mine the full 8 hours since I was at work and I feel like they got a little over done for my liking. But it was an easy meal and all the spices made it super flavorful, so if your in a bind one week, give this one a try, its almost too easy! I mixed everything up and put it in the crockpot the morning of, right before going to work, and it only took about 10 minutes to prep. Thats my kind of meal!