Turkey Club Egg Rolls


Is anyone else getting excited for football weekends? If you’re still not there, I have got a recipe that’s sure to fire up your game day motivation! It’s Day 3 here for Game Day Recipes Week and I’m excited about this one!

I have to admit, when I go to a restaurant I am always looking for a turkey club sandwich on the menu. I know, some may consider that boring when there are so many other options on the menu. I love each component and how they come together in one sandwich, and you really can’t go wrong with a traditional club. I created this recipe because an egg roll is a great way to transform the classic turkey club into something game day ready, convenient, and a little more exciting than what I’m always looking for on a menu ;).

The ingredients are diced up miniature and stuffed into a fun egg roll, with a great dipping sauce on the side. The cheese melts in the oven, while the vegetables still have a crunch, and the bacon and turkey are smokey and salty. The mustard mayo sauce has a nice kick to it, while being cool and creamy. It is one fantastic bite of food!




Turkey Club Eggrolls

1 cup tomato, diced

½ cup kosher dill pickle, diced (I used one full pickle to get ½ cup)

1 cup shredded lettuce

5 pieces of cooked bacon, crumbled

2 cups deli turkey, diced (about 1/3lb)

4 slices cheddar cheese, diced

12 lumpia wrappers (egg roll wrappers), thawed

¼ cup mayo

¼ cup yellow mustard

2 Tbsp Dijon mustard

1 tsp siracha sauce

  1. Preheat oven to 400°.
  2. Dice up tomato, pickle, turkey, and cheese.
  3. In large bowl, mix together tomato, pickle, lettuce, bacon, turkey, and cheese.
  4. Take an egg roll wrapper and place ¼ cup of turkey mixture in the middle.
  5. Wet edges of wrapper with water and wrap tightly. Put on lightly greased cookie sheet seam side down.
  6. Repeat with next 11 wrappers.
  7. Spray cooking oil on tops of egg rolls.
  8. Cook for 10 minutes, flip, and cook for another 8-10 minutes.
  9. Mix together mayo, mustards, and siracha sauce as dipping sauce.



Green Chili Enchiladas

Angelo and I went to Denver this past spring, while our girls stayed behind at Granny and Grampy’s house (wahoo kids free weekend!). Before we went, we wanted to know what we should eat while we were there. I was surprised to find out that green chili is one of the main foods Colorado is known for. The first thing we did when we got off the plane was go straight to a restaurant famous for their own green chili recipe. It was SO delicious. It had pieces of pork, depths of dynamic flavor, beautiful green color, and it was SPICY. I don’t handle spicy food that well but this spicy was paired so perfectly with the right flavors that it worked.

Coming home, I really wanted to find a way to make green chili work for my family. My girls LOVE enchiladas and just a little spice, and so this recipe was born. I made my own version of green chili, then added sour cream and cheese and wrapped it up in tortillas covered in green enchilada sauce and more cheese. It makes me want to go back to Denver.




Green Chili Enchiladas

1 Tbsp oilenchiladas1

1 lb pork tenderloin, cut into one inch cubes

1 tsp salt

½ tsp pepper

1 tsp cumin

1 jar of salsa verde

¼ cup beef broth

1/3 cup sour cream

2 cups Monterey jack cheese, divided

12 tortillas

1 15oz can green enchilada sauce

  1. Heat oil in wide sauce pan over medium high heat.
  2. Sprinkle salt, pepper, and cumin over pork pieces.
  3. Add pork pieces and sear on all sides for about 2 minutes (pan will be crowded but that’s okay, keep stirring.)
  4. Drain excess fat.
  5. Add salsa verde and beef broth. Simmer for 20 minutes.enchiladas2
  6. Preheat oven to 375°.
  7. Add sour cream and 1/3 cup Monterey jack cheese to pan. Stir until combined.
  8. Poor a ¼ of the can of green enchilada sauce on bottom of greased 9X13 pan.
  9. Assemble enchiladas. Fill tortilla with green chili, roll tight and place seam side down in pan. Repeat with 11 more tortillas.
  10. Poor rest of green enchilada sauce over tortillas, then sprinkle rest of cheese over top.
  11. Bake covered for 30 minutes and uncovered for 10 (or until cheese is golden).


Orzo with steak and vegetables

When it comes to trying new things in the kitchen, it is so fulfilling when something works out so well that it becomes a staple in your meal planning. We have this dish at least once a month!


I love experimenting in the kitchen. With this recipe, I knew I wanted to incorporate a bunch of beautiful vegetables, but also make it hearty with lots of flavors. I just love a meal with a variety of vegetables. It is colorful and bright with so many textures. The best way to cook them is on a sheet pan with just some oil, salt, and pepper. What elevates this dish even more is the meat and pasta. The steam in your braisier (a pot that looks like a stockpot has been cut in half) does all the work of cooking the steak bites until it’s tender, and the orzo until it is al dente. Once you transfer the vegetables, feta, and almonds, it makes for a very happy bowl.


Orzo with steak and vegetables

Serves: 8

For the vegetables:

2 Tbsp oilorzo1

1 pint grape tomatoes

3 carrots, chopped

1 yellow pepper, chopped

½ red onion, chopped

1 ½ cup chopped broccoli

1 tsp salt

½ tsp pepper


For the meat and orzo:

1 Tbsp oilorzo2

1 lb beef stew meat (chuck or round roast cut into 1 inch pieces)

1 Tbsp flour

1 tsp salt

½ tsp pepper

1 cup orzo

1 ½ cups beef broth

½ cup feta cheese crumbles

½ cup slivered almonds

  1. In large bowl, combine all vegetables, 2 Tbsp oil, salt, and pepper. Transfer to sheet pan lined with foil. Bake at 400° for 20 minutes or until carrots are tender.
  2. While vegetables are cooking, place meat pieces into large zip top bag with flour, salt, and pepper. Toss to coat evenly.
  3. Heat oil in a braisier pan over medium high heat. Once hot, carefully place meat in pan. Sear each side for about a minute.
  4. Pour in orzo and beef broth. Bring to a boil then turn heat to simmer and cover. Simmer for 10-15 minutes, or until orzo is al dente.
  5. Transfer cooked vegetables to orzo and steak. Add feta and almonds. Stir well.

Homemade Lasagna

Ahhh, ooey gooey lasagna. This was a staple growing up for big family get-togethers and birthdays. My job was always to grate the cheese, so I know firsthand how cheesy this lasagna is. I think because I grated so much cheese as a kid, it is my least favorite task in the kitchen today. However, it is worth it when the end result is this beautifully layered Italian masterpiece!

This lasagna recipe is simple and satisfying. Of course it is indulgent with all the cheese, which is why a salad should go on the side to make you feel better about yourself. I love the creaminess of ricotta so I have added that into my family’s lasagna recipe. The cheddar cheese that goes on the very top adds a nice sharpness and beautiful color. Happy layering.


Homemade Lasagna

Serves: 8

12 lasagna noodles


1 lb ground beef or ground turkey

1 29oz can tomato puree

1 bay leaf

1 tsp Italian seasoning

1 tsp salt


½ tsp black pepper

1 15 oz container ricotta cheese

4 cups shredded mozzarella cheese

½ cup shredded cheddar cheese

  1. Boil noodles for 9 minutes, then drain.
  2. Set out ricotta to soften.
  3. In medium sauce pan, brown ground meat on medium heat, breaking it up with spatula.
  4. Add tomato puree, bay leaf, Italian seasoning, salt, and pepper. Stir thoroughly and turn heat down to simmer. Cover and simmer for at least 30 minutes.
  5. Preheat oven to 350°.
  6. Assemble lasagna: put small amount of sauce on bottom of 9X13 greased casserole dish. Then add 3 noodles, making sure they overlap a little. Then add ricotta, spreading into thin layer on noodles (the heat of the noodles will help it spread easily), then add some mozzarella.
  7. Layer sauce, then noodles, then ricotta, then mozzarella 3 more times.
  8. Sprinkle mozzarella cheese then cheddar cheese on top.
  9. Cover with foil.
  10. Bake for 30 minutes covered, then 30 minutes uncovered.
  11. Let sit for 10 minutes before cutting so layers stay together.


Serve with garlic bread and fresh salad.


Shrimp Boil Chowder

Tender shrimp, spicy sausage, al dente potatoshrimpboil2es, crispy corn, all in one pot. This soup tastes just like a low country boil, only better because you can use a giant piece of bread to sop up the amazing buttery broth! Any kind of soup or chili is one of my favorite things to cook and eat (that’s a given, always a given), because it’s all about building the flavors and letting the food do the work. Although there are very few ingredients, they all work together to create a smooth, creamy chowder, with depths of flavor. When first tasting it, it is buttery, but then the classic Old Bay Seafood Seasoning comes through without being overpowering, as the lemon cuts the hotness. Summer time in a bowl.




Shrimp Boil Chowder

Makes: 8 servings

2 Tbsp oil

4 Tbsp butter

½ of an onion, chopped

4 cloves garlic, minced

1/3 cup flour

6 cups chicken broth

2 cups water

1 lb cleaned shrimp

1 (12.8 oz) package Andouille sausage, cut into slices

1 Tbsp Old Bay seasoning

1 lb baby potatoes

2 cups corn, fresh or frozen

juice of ½ lemon

  1. In a bowl, combine shrimp, sausage, one tablespoon oil, and Old Bay seasoning. Mix well.
  2. In a large pot, heat 1 tablespoon over medium heat. Add shrimp and sausage and cook for 3 minutes, stirring occasionally.
  3. Remove sausage and shrimp and set aside. Add butter to pot and then oil. Once melted, add onion. Cook until onions are soft and translucent.
  4. Add garlic and cook for 30 seconds, then add flour. Cook for a minute, stirring.
  5. Whisk in chicken broth and water.
  6. Add potatoes and corn. Bring to a boil. Simmer for 12-15 minutes, or until potatoes are tender.
  7. Add shrimp and sausage back into pot and the juice of ½ a lemon. Simmer for an additional 2 minutes.

*I cook the shrimp with tails on to get as much flavor as possible (the shells of shellfish have TONS of flavor), then remove tails while soup is cooking to make it easier to eat.shrimpboil3