This is how I “egg” roll…

Super Bowl has come and gone.  As always, our friends host such a good party.  Good food, good friends and good times are always had.  My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls.  I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked!  And was pretty tasty at that!  Here’s my recipe that makes 24 egg rolls.


BBQ Chicken Egg Rolls

5 boneless, skinless chicken breast halves

BBQ rub (I use Famous Dave’s Rib and Chicken rub)

Olive oil to coat the chicken

Sweet Baby Ray’s BBQ Sauce (Original)

6 slices of bacon fried and choppedimg_6543

½ red onion diced and caramelized

2-3 green onions chopped

2-3 tablespoons cilantro loosely chopped

1 8oz. bag of Monterey Jack/Colby mix shredded cheese

1 package egg roll wrappers

Oil for frying

Preheat oven to 450 degrees.   Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides.  Place in glass baking dish and bake for 20 minutes, or until done.  When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.

Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package.  Fry in oil until golden brown.  Drain on paper towels.  Serve immediately or re-warm in oven if serving later.   Feel free to serve w/ ranch dressing or onion flavored sour cream.


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Yummy Alfredo Chicken Bake

AlfredoThis recipe, hands down, has become my daughter’s favorite to eat and to cook.  We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since.  Originally posted on, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus.   We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!

Chicken Alfredo Casserole

By Linda Larsen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6



  • 1 (16-ounce) package rigatoni pasta
  • 3 cups cooked diced chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1/2 cup milk
  • 2/3 cup grated Parmesan cheese


Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

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My New Favorite-Sliders!

My new favorite way to make burgers is in slider form.  Out of all the things I slider2can cook, I can’t grill a decent full size hamburger.  I’m paranoid about them not being fully cooked and getting e coli.  One thing I learned when I worked in the food industry is unless you ground your own beef; don’t even chance eating a medium/rare burger.  Not worth it.  On a more up-beat note – sliders are delish and very quick to make.  And I’m all about instant satisfaction – especially when I’m hungry.

Hamburger Sliders

1 – 1 ½ lbs 80-20 ground beef

2-3 tablespoons of Worchester sauce

1 tsp. onion powder

½ tsp. garlic salt (I like Lowry’s California Garlic Salt)

Hawaiian Bread dinner rolls

Topping of your choice i.e. chopped tomato, shredded lettuce, finely sliced sweet onion, sliced mini dills, etc.

Mix ground beef with Worchester sauce, onion powder and garlic salt.  Form into patties that are thin and bigger than the Hawaiian rolls (80-20 beef will shrink).  I used one of those cheap plastic patty forms and made the patty just shy (1/2”) from the edge.

Heat grill on high.  Place patties on grill to sear first side and turn heat down to medium.  Cook 2-3 minutes, flip and cook another 2-3 minutes until juices run clear.  Top with cheese of your liking to melt.

Serve with rolls and toppings.  Enjoy!

You Can Never Have Too Many Chicken Recipes…

Looking for a quick and elegant entrée to serve your guests over the holidays?  This one is a winner.  I found it on and have made it several times.  A little work is involved; however, it is worth it.  Serve along with a nice tossed salad with apples slices, spiced pecans, blue or feta cheese and raspberry vinaigrette and a side of asparagus – you can’t go wrong.  Enjoy!  Merry Christmas and Happy New year!


Cheese-Stuffed Chicken Breasts (8 Servings)

  • 4 whole boneless, skinless chicken breasts, (not chicken breast halves)
  • Crisco® Original No-Stick Cooking Spray
  • 1/4 teaspoon chopped green onion
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 4 (1 oz.) slices Swiss Cheese
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1/2 cup seasoned fine dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs, slightly beaten


  1. PLACE each whole chicken breast between two sheets of plastic wrap. Pound to 1/4-inch thickness. Freeze 15 to 20 minutes for easier handling.
  2. HEAT oven to 375ºF. Spray a 9 x 9 x 2-inch pan with no-stick cooking spray.
  3. COMBINE green onion, parsley flakes, salt, pepper and garlic powder in small bowl. Set aside.
  4. PLACE one piece of cheese in center of each chicken breast. Top with 1/4 onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour.
  5. COMBINE bread crumbs, Parmesan cheese, salt and pepper in small bowl. Dip each rolled breast in beaten egg, then in crumb mixture to coat.
  6. SPRAY each of coated breasts generously with no-stick cooking spray; arrange in prepared pan.
  7. BAKE 30 to 35 minutes, or until golden brown.

A Dish to Impress with Ease…

I love to entertain. And when I do, I try to pick out a menu that is simple but sure to please so I can take part in the “party”. This recipe was handed down to me by my mother-in-law. She happened to come across this one on an Italian Bread Crumb container. So easy and quick to make, but when you taste it, you would never know it. A restaurant-quality dish for sure.

Chicken with Wine & Mushrooms

4 boneless-skinless chicken breasts pounded to a ¼’’ thickness

1 – ½  cups Italian-flavored bread crumbs

 ¼ cup grated parmesan cheese

1 8oz. container mushrooms sliced

1 large sweet onion sliced

1 stick butter (divided)

2 tbsps. Olive oil

1 cup white wine

Preheat oven to 350-degrees. In a large sauté pan over medium-high heat, melt ½ stick of butter and 2 tbsp. of olive oil. Mix parmesan cheese and bread crumbs together. Dredge chicken in bread crumb mixture and brown on both sides. Remove chicken from pan and place in 9 X 13 glass baking dish. Add remaining butter to sauté pan and caramelize onions. Add mushrooms and cook for about 2 minutes. Deglaze pan with wine and let simmer for about 30 seconds. Remove pan from heat and pour mixture over the chicken breasts. Bake for 30 minutes or until chicken is done.