Mushroom-Spinach Tortilla Bake

I saw this awhile back in Every Day with Rachael Ray magazine. The original recipe uses chicken instead of mushrooms, but in the footnote, it offered a vegetarian option using black beans...and that gave me the idea of using mushrooms instead.

The star of this dish is the salsa verde-ricotta mixture. The creaminess of the ricotta cuts through the spiciness of the salsa verde...but there's still a nice little kick.

This is easy to put together and can be customized to personal tastes. YUM!

Printable recipe

1-1/2 cups salsa verde

3/4 cup ricotta cheese

4 large flour tortillas, cut into wedges

1 container sliced fresh mushrooms

1 bag baby spinach

2 cups shredded cheese

Whisk together the salsa verde and ricotta. In a greased 8x8 baking dish, layer one third of the salsa mixture, tortillas, mushrooms, spinach, and cheese. Repeat twice.


Bake at 450 degrees for 15 to 20 minutes, until golden-brown. Let stand for 10 minutes before serving.

Ham-and-Cheese Cornbread Sandwiches

Salty ham and gooey cheese nestled in between layers of sweet Jiffy cornbread? Bring it!

I made this the very same day I pinned it from Southern Plate. It was good...but the original recipe called for two boxes of Jiffy (one on top, one on bottom), and it was pretty dense. The ham and cheese got a little lost in the mix, so I recommend using just one box instead.

Printable recipe

1 8-ounce package Jiffy corn muffin mix 
1 egg
1/3 cup milk
6 slices American cheese
6 slices ham 
2 tablespoons spicy brown mustard

Mix Jiffy, egg, and milk until thoroughly combined. Add mustard to batter, and stir until well mixed. Spread half of batter into a greased 8x8 baking dish. Top with ham slices and then cheese slices. Top with remaining batter and gently spread to cover. Bake at 400 degrees for 25-30 minutes or until golden. 

Hot Chicken Salad Cupcakes

Stop what you're doing. Print out this recipe. Make it ASAP.

Oh. My. Goodness.

This was inspired from a pin from Paula Deen for Hot Chicken Salad. My mom had given me a container of chicken salad from Costco that she had left over from her bridge group...and I had egg roll wrappers left over from making this manicotti...so the idea was born.

I cut the wrappers into quarters to make them wonton size. I only had sour cream and onion chips in my pantry, and they added a good kick of extra flavor (plus crunch!). The wontons act like crispy crackers.

Overheard at work:
Co-worker 1: What did Jill bring in today?
Co-worker 2: Too late, man. They're all gone...I've been popping them like Tic Tacs.

There is nothing not to love about this one. Keeper!

12 wonton wrappers
Chicken salad
Shredded Cheddar cheese
Crushed potato chips

Spray a muffin tin and line with wrappers. Put a spoonful of chicken salad in each and top with cheese and chips. Bake at 350 degrees for 15 minutes or until edges of wontons are brown/crispy.

Egg Roll Manicotti

Excuse the picture. I just couldn't get a good shot. I almost didn't include this on the blog because of that fact...and then I thought, I'm not a professional and this is a dang-good recipe.

As I was preparing this, I knew Patrick would be making fun of me, because it's from Plain Chicken and he always teased me about being obsessed with her. I'm sorry...manicotti made from egg roll wrappers??? How could I pass that up?

And, I'm glad I didn't. This was crazy good, y'all. It was lighter than typical manicotti, as the egg roll wrappers are thinner/less dense than tubed pasta. Plus, it was super easy, since you don't have to cook or stuff "pasta." 

Mouthful of deliciousness! 

Printable recipe

15-ounce container ricotta
1 egg
1 cup shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
12 egg roll wrappers
1 jar spaghetti sauce

In a large bowl, combine ricotta, 1/2 cup mozzarella, parmesan, and egg. Fill each egg roll with 3-4 tablespoons of filling and roll up.

Spread some of the spaghetti sauce on the bottom of a 9x13 baking dish. Place rolled manicotti seam side down in dish. Top with remaining sauce and cheese.

 Cover and bake at 375 degrees for 25 minutes. 

Pimiento Cheese Pinwheels

Want a perfect party food that is so versatile that the possibilities are practically endless? You got it.

This is less of a recipe and more of a method. I had pinned this after seeing it in a Kraft magazine, and I remembered it last night when I was staring into my fridge and spied a half-full tub of pimiento cheese that was begging to be re-purposed.

I brought the leftovers into the office, and I just hung up the phone with a co-worker who called to say, "Oh my gosh! I could eat a million of those things!"

I think I'll try it next with chicken salad, inspired by a "pin" from Southern Living.

1 tube seamless crescent roll dough
1 8-ounce container pimiento cheese

Roll out crescent dough onto lightly floured cutting board. Spread pimiento cheese evenly across the surface. Starting with the long side, tightly roll the dough and slice into 16 pieces. Place on sprayed, foiled baking sheet. Bake at 375 degrees for 15-20 minutes or until browned.