Home Jobs by MOM

Get a look into a mom's inkling into parenthood and products.

[Home Jobs by MOM @HomeJobsbyMOM]

📨 What’s New This Week: Giveaways + Must-Read Posts! - https://t.co/W8umC8mI5K

[Home Jobs by MOM @HomeJobsbyMOM]

The #Business Traveler's Tech Checklist: Everything You Actually Need to Work From Anywhere https://t.co/K2NH0eM2YT via @homejobsbymom

[Lisa at Drugstore Divas @drugstoredivas]

Today (July 8) is National Blueberry Day, a day I love because we grow blueberries in our front yard and today's a good day to pick them for blueberry jam.

Find out how we make it here: https://t.co/mLHfIpiTsw

[Dian Farmer @Dian_Farmer_]

🍰 This gluten-free cheesecake with raspberry topping is a showstopper. ➡️ https://t.co/frwBgZtRPi

[Flavorful Kitchen Adventures @ann_ann886]

Pastry Rolls with Lemon Cream Filling

Servings: 8 pastry rolls Prep: 20 minutes (plus chill) Bake: 18–22 minutes

Ingredients
Pastry
1 box (14–16 oz) frozen puff pastry, thawed in fridge (2 sheets)
1 egg + 1 tsp water (egg wash)
Powdered sugar, for dusting
Lemon cream filling
8 oz (225 g) cream cheese, room temp
1/2 cup (120 ml) heavy cream, cold
1/2 cup (100 g) granulated sugar
1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
1 tbsp finely grated lemon zest
1 tsp vanilla extract
Pinch of salt
Optional whipped topping
1/2 cup (120 ml) heavy cream
1 tbsp powdered sugar
1/2 tsp vanilla

Instructions
Make the lemon cream
In a bowl, beat cream cheese until perfectly smooth (1–2 min).
Add sugar, lemon zest, vanilla, and salt; beat until combined.
With mixer running, slowly stream in lemon juice; beat until silky and slightly thick.
In a separate chilled bowl, whip 1/2 cup heavy cream to soft‑medium peaks; fold into lemon mixture.
Cover and chill 30 minutes (firms up for piping).
Prep and bake the pastry
Heat oven to 400°F (200°C). Line 2 baking sheets with parchment.
Unfold puff pastry on a lightly floured surface. Roll each sheet to about 10×12 inches.
Cut each sheet into 4 rectangles (total 8).
Starting from a short edge, roll each rectangle into a tight log (or wrap each around a lightly greased metal cream‑horn mold if you have them). Place seam‑side down on sheets, spacing apart.
Brush lightly with egg wash.
Bake 18–22 minutes until very puffed and deep golden. Cool completely on a rack.
Fill
If you baked without molds, use a small serrated knife to hollow a tunnel through each roll from one end (or split lengthwise, leaving a hinge).
Spoon lemon cream into a piping bag with a round tip (or a zip bag with the corner snipped). Pipe generously into each pastry until filled.
Finish
Dust with powdered sugar. Pipe small swirls of lightly sweetened whipped cream on top (whip the optional topping ingredients to medium peaks). Serve chilled or at cool room temperature.
Tips
Ultra‑crisp layers: bake pastries fully golden; underbaked puff softens fast.
Make‑ahead: bake shells up to 1 day ahead; store airtight once cool. Fill within 2–3 hours of serving for best crunch.
Extra lemony: fold 2–3 tbsp lemon curd into the cream (reduce sugar slightly).
Variations: swap lemon for lime or orange; add blueberries/raspberries inside before piping.

[Suburban Simplicity @tika_simplicity]

Sugar Cookie Bars https://t.co/xq9U4xLoUc #baking

[Bunsen Burner Bakery @BnsnBrnrBakery]

I scream, you scream, we all scream for BLUEBERRY PIE ice cream! https://t.co/2H2QYy9a29

[Home Jobs by MOM @HomeJobsbyMOM]

📨 What’s New This Week: Giveaways + Must-Read Posts! - https://t.co/Gy3ZVjATWl

[Dian Farmer @Dian_Farmer_]

🍏 These apple griddle scones are buttery, flaky, and made for weekend mornings. ➡️ https://t.co/RvZVzMHp6e

[Flavorful Kitchen Adventures @ann_ann886]

Best Cheesy Stuffed Shells. Save this for dinner! 🧀🍝
Recipe: https://t.co/8mtxMrsn7D

[Suburban Simplicity @tika_simplicity]

20+ Fresh Summer Dinner Ideas https://t.co/kX9nXg7j2k #baking

[Eat.. Drink.. Wine.. @unpodiblu]

Lemon and Blueberry Trifle 🫐
#blueberrymonth #recipe https://t.co/T8JZlfJqUb

[Home Jobs by MOM @HomeJobsbyMOM]

@Anolon Double Burner Griddle with Multi-Purpose Rack #Giveaway https://t.co/fVnaEBcDe1 via @homejobsbymom

[Home Jobs by MOM @HomeJobsbyMOM]

Why Parenting Plans Fall Apart During #Divorce — And What Portland Parents Can Do About It https://t.co/sOrZThExXY via @homejobsbymom

[Flavorful Kitchen Adventures @ann_ann886]

Crispy Creamy Chicken Cordon Bleu

Ingredients
4 boneless, skinless chicken breasts
4 slices deli ham (thin but sturdy)
4 slices Swiss or Gruyère cheese
Salt and black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/3 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
1 1/2 cups panko breadcrumbs
2 tbsp grated Parmesan (optional, extra crisp)
2–3 tbsp neutral oil, plus 1 tbsp butter (for pan‑searing) or use air fryer/oven-only method
Creamy Dijon Sauce
2 tbsp butter
2 tbsp flour
1 cup milk (or 1/2 cup milk + 1/2 cup chicken broth)
1 tsp Dijon mustard (up to 2 tsp to taste)
1 tsp lemon juice
1/4 cup grated Parmesan (optional but great)
Pinch of salt, pepper, and paprika

Instructions
Prep the chicken
Butterfly each breast horizontally, keeping one long edge attached; open like a book and gently pound to an even 1/4–1/3 inch thickness between parchment.
Season both sides with salt, pepper, garlic powder, and paprika.
Fill and roll
Lay a slice of cheese then ham on each cutlet (keep fillings 1/2 inch from the edges).
Roll up tightly, tucking in sides like a burrito. Secure with 2–3 toothpicks each or kitchen twine. Chill 10 minutes to help set the shape.
Breading station
Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko + Parmesan + a pinch of salt.
Dredge each roll: flour → egg → panko, pressing crumbs to adhere. Rest 5 minutes.
Cook options
Skillet + oven (super crispy): Heat oven to 400°F/200°C. In an oven-safe skillet, warm 2–3 tbsp oil with 1 tbsp butter over medium-high. Sear rolls 1–2 minutes per side until golden. Transfer skillet to oven and bake 15–18 minutes, until internal temp reaches 165°F/74°C.
Oven only: Place on a rack over a sheet pan, mist with oil, bake 20–25 minutes at 425°F/220°C until crisp and cooked through.
Air fryer: 380°F/193°C for 14–18 minutes, turning once; lightly spray with oil.
Make the creamy Dijon sauce
In a small saucepan, melt butter over medium heat. Whisk in flour; cook 1 minute.
Slowly whisk in milk (and/or broth) until smooth. Simmer 2–3 minutes to thicken.
Off heat, whisk in Dijon, lemon juice, Parmesan, salt, pepper, and a pinch of paprika. Keep warm; thin with a splash of milk if needed.
Serve
Remove toothpicks. Slice each cordon bleu into rounds. Spoon warm creamy Dijon sauce over the top. Finish with chopped parsley.

Tips and variations
Cheese swap: provolone or mozzarella works; Gruyère gives classic nutty flavor.
Extra-crunch trick: double-dip the end seams in egg/panko to seal.
Make ahead: assemble and bread up to 1 day ahead; keep chilled. Cook just before serving.
Gluten-free: use GF flour and breadcrumbs.
Add garlic-herb butter: spread 1–2 tsp softened herb butter inside before rolling for richer flavor.

[Power of Positivity @LIVEpositivity]

The more you focus on positivity, the better your life becomes. 🌞✨

[Kylie Riordan @mindfulheal]

Love

[Swirls of Flavor @SwirlsofFlavor]

Juicy Marinated Greek Yogurt Chicken is made with simple ingredients that transform chicken breasts into tender, flavorful chicken. This easy chicken recipe is ideal for grilling, roasting, or pan-searing. https://t.co/D4Ogjsr2Gd via @SwirlsofFlavor

[Flavorful Kitchen Adventures @ann_ann886]

Avocado Ranch Chicken Burrito Wraps

Ingredients Chicken
1 lb cooked chicken, chopped or sliced (grilled, rotisserie, or sautéed)
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp kosher salt
1 tbsp olive oil (only if sautéing)
Avocado ranch sauce
2 ripe avocados
1/3 cup plain Greek yogurt or sour cream
1/4 cup mayonnaise (or more yogurt)
2 tbsp buttermilk or milk (to loosen)
1 tbsp lemon or lime juice
1 tsp dried dill
1 tsp dried parsley
1/2 tsp dried chives (or 1 tbsp fresh, minced)
1 small garlic clove, grated (or 1/4 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp kosher salt + black pepper to taste
For the wraps
4 large (10-inch) flour tortillas
1 1/2 cups shredded romaine or iceberg
1 cup diced tomatoes
1/2 cup thin-sliced red onion
1/2 cup shredded cheddar or pepper jack (optional)
1/2 cup shredded carrot (optional)
Cilantro, chopped (optional)
Lime wedges
Quick chicken (if starting from raw)
Slice 1 lb boneless skinless chicken breasts into strips. Toss with chili powder, paprika, garlic powder, cumin, and salt.
Sauté in 1 tbsp olive oil over medium-high 5–7 minutes until cooked through and lightly charred. Rest 2 minutes; chop.
Make the avocado ranch 3) In a bowl, mash avocados. Stir in yogurt, mayo, buttermilk, lemon/lime, dill, parsley, chives, garlic, onion powder, salt, and pepper. Adjust thickness with a splash more milk; taste for salt/acid.
Warm tortillas 4) Warm tortillas in a dry skillet or microwave (10–15 seconds) until pliable.
Assemble 5) Spread 2–3 tbsp avocado ranch over each tortilla. 6) Layer lettuce, chicken, tomatoes, onion, carrot, cheese, and cilantro. 7) Drizzle or dollop more avocado ranch. Squeeze a little lime.
Wrap and toast 8) Fold sides in, roll tightly from the bottom. For the restaurant look, sear the seam side in a skillet 30–60 seconds to seal and lightly char.
Serve 9) Cut in half and serve with extra avocado ranch and lime.
Make-ahead / meal prep
Sauce keeps 2 days (press plastic wrap directly on surface).
Wraps hold best 1 day; if prepping ahead, keep wet veg separate and add just before eating.
Swaps and add-ins
Protein: grilled turkey, shrimp, or crispy chickpeas.
Heat: jalapeño, hot sauce, or chipotle powder in the chicken.
Crunch: crushed tortilla chips inside right before rolling.
Low-carb: use low-carb tortillas or serve as bowls.