Monthly Archives: May 2015

BBQ Chicken Wraps

Red Robin copycat recipe. Traditionally served with steak fries.

Yield: 4 wraps.


  • ½ pound boneless, skinless chicken breast
  • ½ bag shredded lettuce
  • ½ cup shredded cheddar cheese
  • 1 cup tri-color tortilla strips
  • BBQ sauce (we use Sweet Baby Ray’s)
  • ranch dressing
  • 4 spinach wraps


  1. Optional: Marinate chicken breasts in BBQ sauce for 2-3 hours prior to grilling.
  2. Grill or broil chicken breast until cooked through, basting with additional BBQ sauce while cooking.
  3. Chop chicken breast into small pieces.
  4. Microwave wraps for 20-30 seconds.
  5. Assemble wraps: Put ¼ of the chicken, lettuce, cheese, and tortilla strips on each wrap. Then top with two lines of ranch dressing and three of BBQ sauce. Roll up and serve.

(Adapted from Catz in the Kitchen.)


Zesty Penne, Sausage, and Peppers

Eric is starting to cook for us some nights and surprised us with this awesome recipe he found.

Yield: Serves 4-6.


  • 3 cups penne pasta, uncooked (⅗ of box)
  • ¾ pound spicy Italian sausage
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 1 26-ounce jar spaghetti sauce
  • 1 teaspoon fennel seeds
  • dash of red pepper (optional)
  • 4 ounces cream cheese, cubed
  • ¼ cup shredded parmesan cheese


  1. Cook pasta according to package directions.
  2. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain.
  3. Add bell peppers; cook and stir 5 minutes or until crisp-tender.
  4. Stir in sauce, fennel, and red pepper; cook 5 minutes or until heated through.
  5. Add cream cheese; cook 2 minutes or until melted, stirring frequently.
  6. Drain pasta. Add to sausage mixture; mix lightly. Top with parmesan.

(Adapted from a Kraft recipe.)

Slow Cooker Pulled Chicken

Made this for Memorial Day dinner with the grandparents and it was a hit. The original recipe called for higher quantities of spices/sugar but this is how I made it.

Yield: Serves 6-8.


  • 2½-3 pounds boneless chicken breasts
  • 1 18-ounce bottle Sweet Baby Ray BBQ sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ½ cup brown sugar
  • 4-8 bolillo rolls, hamburger buns, or other rolls


  1. Pour half the BBQ sauce in the bottom of the crock pot. Lay the chicken breasts on the sauce. Pour the remaining sauce over the chicken. Add the seasonings and brown sugar and mix/cover the chicken. Cook on low for 8 hours.
  2. Pull out the chicken and shred with forks. Reserve about a cup of the sauce/juices from the pot, and skim or strain it if needed. Stir the shredded chicken into the remaining sauce.
  3. Serve on buns with coleslaw for topping. Serve the reserved sauce on the side.

(Adapted from Flour On My Face.)

Buttermilk Banana Bread

Asher loves this “brana bread” and asks for me to make it whenever he sees a banana.

Yield: 1 large loaf or about 16 cupcake-sized muffins.


  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 4 tablespoons buttermilk
  • ½ teaspoon vanilla
  • 1¾ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup chopped nuts, such as walnuts or pecans (optional)


  1. Preheat oven to 350 degrees. Grease and flour 1 large loaf pan or whatever combination of pans you’d like (just be sure to adjust baking time).
  2. In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk, and vanilla until the batter is well mixed. Add in the flour, baking powder, salt, and baking soda. Mix until well combined. Stir in nuts if using.
  3. Pour batter into pan and bake. 60-65 minutes for 1 large loaf pan, 16-18 minutes for a cupcake pan, or until a toothpick comes out clean.

(Adapted from Mel’s Kitchen Cafe.)