Breakfast upgrade with very minimal effort. I don’t mess with dough – especially first thing in the morning and a few touches made for a fun breakfast.
Mocha Cinnamon Rolls: Ingredients: 1 roll cinnamon rolls (with frosting) 1/4 cup chocolate chips 1 espresso shot (or 1-2 oz very strong instant coffee) cooled
Directions: Separate out the cinnamon rolls into a baking pan sprayed with non-stick spray. Push the chocolate chips into the cinnamon coiled parts.
Bake according to the package. While the rolls are baking, Mix the espresso into the frosting. Spread the frosting onto the baked rolls.
Enjoy!
These were fun. I mixed up a double-y strong few tablespoons of instant coffee. It worked so well. Also, next time I’d go for full frosting- instead of the glaze that comes with it. That would be even better!
These eggplant parm subs are show-stoppers. They’re better than average – not because I made my own breaded eggplant, ohh no, but because there’s so much flavor and texture here. Arugula adds the freshness and crunch this needs and fresh mozzarella gives some bite and some melty pull you will just love.
Breading eggplant is tough to get right – I find it frozen at Trader Joe’s and Aldi, sometimes it is prepped in refrigerated areas at Wegman’s, and Costco has had it, but not regularly.
Eggplant Parm Subs Ingredients: (for 2 subs) ~4-6 small slices per sub breaded eggplant 2 small sub rolls ~1/2 cup tomato sauce ~4 oz fresh mozzarella 2 cups baby arugula 2 tablespoons Italian dressing
Directions: Preheat the oven, toaster oven, or air fryer to 400-degrees. Bake/air fry the eggplant until golden brown and well crisped – about 10 minutes. Warm the sauce, slice the cheese, and toss the arugula in dressing. Slice the roll and spread some tomato sauce onto it then layer on the eggplant and fresh mozzarella. Return to the oven/toaster/air fryer to melt the cheese.
Then top with greens and enjoy!
I loved this. As takeout, it is always so soggy. The sauce, crispy eggplant and the cheese make it comforting but the fresh crunchy greens with bright dressing bring life to it! Don’t skip the fresh mozzarella – it elevates this really nicely.
Subs are great to make one or two – all in the toaster oven or air fryer! I wouldn’t make them in advance, but everything but the greens could be frozen.
Apps for dinner might be a new tradition here! I didn’t have an occasion so I just made these delicious bites for dinner with a few other snacks and it was so fun! Phyllo cups get filled with brie and whole berry cranberry sauce and just a bit of rosemary – just a little assembly required.
Cranberry not your jam – lots of alternative ideas below!
Brie & Cranberry Cups Ingredients: (app for ~6) 1 package phyllo cups (15 mini cups) 1/2 wheel of brie 1/4 cup whole berry cranberry sauce 1 sprig of rosemary 2 tablespoons butter
Directions: Preheat the oven to 350-degrees. Slice the brie into small pieces. Open and stir the cranberry sauce.
Chop the rosemary while the butter is melting then stir together. On a baking sheet, lay out the phyllo cups and fill each with 2 small pieces of brie (to mostly fill the cups but not over the top edge). Spoon a tiny dollop of cranberry on top, then spoon butter/rosemary into the cups. Bake for 5-8 minutes as the package indicates and until the brie melts. Enjoy!
I had whole berry cranberry sauce and used it for these Thanksgiving Hot Wraps so I froze the remainder and here it is! These brie cups would be great with some raspberries or blackberries, out of the oven they could get a dab of jam (don’t bake that), or some pieces of bacon or caramelized onions.
We had these little cups as well as some crackers and dip, some caesar salad, and some ranch popcorn chicken. Everyone liked something and it was a fun meal.
March is on the way out and in comes April. I’m excited for Easter and the next season and I love the daylight! I like to usher out one season for the next, but I loathe talking about the weather – moreso I guess I’m not interested in people complaining about the weather to me.
This month in a spirit of variety, I made these Thanksgiving Hot Wraps with deli turkey, stuffing, cranberries, and greens and the best part is burrito-izing it. So good – and much more appreciated outside of Thanksgiving time.
I also made Nutella Chia Pudding with Strawberries which requires the make-ahead brainspace but it is breakfast your tomorrow will thank you for. I looove the nutella flavor with the strawberries.
I gave a revamp to Gyro-Style Wraps with hummus, chicken sausage, fries, and tomatoes.
To wrap up the month I did a mine vs. theirs for Pasta with Shrimp or Chicken and Blistered Tomatoes. I did shrimp, the rest had chicken. After I made it I thought about how good it would have been with a crunchy lemony breadcrumb topping. Do it! I’m envisioning that showing up another way.
What’s next? Hmm I’m thinking about ideas for Easter brunch foods and I just did apps for dinner one night and feel like that might be a new tradition.
The Little Girl: She’s psyched that it is sandbox season again! She’s awaiting picnic time and wants to eat at a restaurant. We’ve cut her off of Oreos since it is confirmed she just eats the filling. She’s very into the thermos lunches but said to stop with the cheeese sticks – where my girl, do you expect to get some protein?
The Big Guy: He’s had fun playing with school-friends. I feel like it’s asking somebody on a date but worth it to see him connecting with others. He just started a lego extracurricular class – so legos, after school with other kids, what could be better?
Pasta is a weekly must-have at our house and most often we rotate between a few basics like tomato sauce, pesto, alfredo, meatballs and we change up noodles, tortellini, or the occasional lasagna. This was a bit different and I did a shrimp or chicken topping option (I’m the only one who likes shrimp at the moment).
The tomatoes burst and provide some sauce and the touch of cream and olive oil made it quick and light! Swap the protein for scallops or bacon or sausage or whatever you like!
Pasta with Blistered Tomatoes & Shrimp or Chicken Ingredients: (for 5-6 servings) 1 pound linguine pasta 1 pint cherry or grape tomatoes 1/2 teaspoon kosher salt 3 tablespoons heavy cream 2 tablespoons butter shrimp (pealed, deveined large shrimp) and/or roasted chicken (pealed, chopped) 1 tablespoon mixed herb seasoning (Todd’s Dirt is our fav, or Italian Seasoning, or Oregano + Garlic Powder)
Directions: Bring salted water to boil and cook the pasta. In a skillet over medium heat, cook the tomatoes in a drizzle of olive oil and salt. Give them a shake every few minutes – it will take ~5 minutes to pop and release some juice. When the pasta is mostly cooked (~2 minutes less than the package instructs), drain it reserving a little pasta water and return the pasta to the pot. Add the butter, and cream in, plus a splash of pasta water (start with a few tablespoons) and toss together, then add the tomatoes in and continue to cook over low heat. Add more pasta water if needed.
In the skillet used for the tomatoes, add another drizzle of olive oil in and bring to medium-low heat. Add the shrimp in the pan and sprinkle with herbs. Cook for just a minute or two on each side to turn pink but remain a C shape not an O shape. Remove from the heat promptly to avoid overcooking. (I did some chicken and some shrimp.) Serve the pasta with chicken or shrimp on top and one last drizzle of olive oil. Enjoy!
I always need a bit more sauce than I think so keep that pasta water or a splash of broth or more cream. The kids wouldn’t necessarily request this one, but everyone ate enough and I got to have shrimp so, win-win!