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We’re all equal opportunists here right? So why not combine the best flavors of three worlds into one beautiful taste explosion?

Quick. Easy. Flavorful.

After a very long day at work, those are the exact three things I was looking for on the dinner menu. Southwest chicken is one of my favorite go-to meals to fit that bill. I’ve been making it for years, tweaking and twerking the recipe, but I always go back to the original, because it is quick, easy and flavorful. It only has three ingredients. Yep. Three.


I grabbed some ingredients out of the fridge in preparation for the chicken and realized I had two containers of collard greens leftover from Sunday dinner. HOW THAT happened I will never know as I am a collard green eating machine! But. There they were. And I was NOT about to waste a good green. I grabbed those containers too and away we went.

I knew I did not want to add Southern collards to Southwest chicken. That contract seems a little odd even to me. However, what seemed perfectly normal was wrapping those little buggers up into an egg roll wrapper. Yeah. I know. I’m one tool shy of a shed. Somehow it works for me.


You will notice there are TWO types of egg rolls here, as I also found a small container of buttercup squash hiding in the fridge from my pie and thought, at this point…why not.

In conclusion, last night’s menu:

Southwestern Baked Chicken

Collard Green and Pulled Pork Egg Rolls with Thai Chili Sauce

Saffron Rice

…and for dessert, Buttercup Squash, Mascarpone & Apple Butter Egg Rolls drizzled with pumpkin spice syrup and toasted coconut.

Not too bad for a dinner made from leftovers y’all!

Southwestern Baked Chicken



3-4 large chicken breasts

3 slices of Pepper Jack Cheese for each breast

1/2 jar salsa

Chopped olives – optional

Yes…this is REALLY all of the ingredients!



Place chicken breasts on a foil lined baking sheet. Cover each with salsa. Top each with three slices of cheese. Bake at 375 for about 30 minutes or until cheese is browned and chicken is cooked throughout. Top with sliced olives if desired.

I have tried to dress this up, but it’s pointless. You can add mushrooms or onions, but the flavor in this is just outstanding with these three ingredients alone.

Collard Green and Pulled Pork Eggrolls with Thai Chili Dipping Sauce



1 package eggroll wrappers

2 cups cooked collard greens – chopped and rained of all juice

1 cup shredded pulled pork

1 block cream cheese

1/2 finely diced onion

salt & pepper to taste

Thai Chili Dipping Sauce

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Mix all ingredients except the chili sauce in a mixing bowl. Mix until thoroughly blended. Place one tablespoon filling into each egg roll wrapper and wrap according to package directions. Continue until you have used all filling. Brush egg rolls with melted butter or egg white wash. Bake at 425 for about 15 minutes or until golden brown. You may also fry these in hot oil until golden.

Buttercup Squash, Mascarpone & Apple Butter Egg Rolls

…drizzled with pumpkin spice syrup and toasted coconut



1 package egg roll wrappers

1 cup roasted buttercup squash

1 container Mascarpone cheese

1/4 cup apple butter

1/4 cup white sugar

1/4 cup brown sugar

1 tsp. pumpkin pie spice

Pumpkin Syrup

Toasted Coconut

Whipped Cream optional *



Blend all ingredients except the wrappers, syrup, coconut and whip cream. Fill each wrapper with 1 heaping tablespoon filling. Wrap according to package directions. Bake at 425 for about 15 minutes or until golden brown. You may also fry these until golden if you prefer. Drizzle with syrup, top with whip cream and sprinkle with toasted coconut if desired. Fair warning…these are like crack rolls y’all.

I like easy and leftover makeovers. Bon appetit y’all!