Dessert Crepes

Here's my version of "Taste of Heaven" from La Creperie.

Crepes
1 c Flour
1 tsp White Sugar
1/4 tsp Salt
3 Eggs
2 c Milk
2 T Butter, melted

Filling

Peaches- or whatever fruit you have
Nutella
Roasted Slivered Almonds
Whipped Cream

Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe, depending on how big you want your crepes to be and how big your pan is. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Fill each crepe with Nutella and peaches. Fold the crepe in half and then in thirds. Top with whipped cream, more Nutella.. if you're feeling particularly naughty and the almonds. How much more like Heaven can you get? 

Sheryl

Chicken Filled Crepes with Bechamel Sauce

Last night Ben and I went to La Creperie downtown. It's a tiny little restaurant, if you blink you'll miss it. It was our first time going there.. and it was delicious. On the way back we stopped at the store to get some items to make some more crepes. We made them for breakfast.. although they were more like dessert and we made some for lunch. Here's our lunch recipe. It takes some prep work.. but it's so worth it!    

Crepes
1 c Flour
1 tsp White Sugar
1/4 tsp Salt
3 Eggs
2 c Milk
2 T Butter, melted

Bechamel Sauce

1 stick Butter
1/2 c Flour
1 Quart or 4 c Milk at room temperature
1/2 c Parmesan Cheese or really any cheese that you have
1 Bay Leaf
Salt and Pepper to taste

Chicken Filling
1-2 cups Chicken Breast, cooked and diced
1 c of any veggie that you might have -I had zucchini, cooked and set aside
** Please see note**

Directions
Start off by making the Bechamel sauce. In a 2 quart saucepan melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Add in Bay Leaf. Simmer until it is thick enough to coat the back of a spoon. This will take around 10 minutes. Remove from heat and stir in the cheese, and season with salt and white pepper. Set aside.

Now on to the crepes. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe, depending on how big you want your crepes to be and how big your pan is. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Place one crepe on a plate and put the chicken and vegetables on one half, then fold in half, then the half into thirds pour some bechamel sauce on top, and you're good to go. I also added some fresh diced tomatoes, lettuce and roasted slivered almonds. 


**Note: You can really fill the crepes with anything that you have on hand, and the sauce is so versatile that you can add whatever seasonings that you would want to it to fit your families taste. This is a great 'Need to use stuff in the fridge' kind of recipe. Also, don't be afraid to add fresh veggies or fruit to your crepes! 


Sheryl

Baked Garlic Fries

In the Bringhurst household we have garlic in every meal...almost. Ben loves garlic, so these little fries excited us. However, I would not say they are so garlic-y that your kids wouldn't like them. When I made it I downsized the recipe to one potato, two people can only eat so many fries. I like recipes that are easily adjustable anyway.

Ingredients:
- 3 cloves minced garlic
- 2 tbsp. oil (I used vegetable)
- 3 large baking potatoes
- 1/2 tsp. salt
- 1 tbsp. finely chopped fresh parsley (I didn't feel like buying a whole bunch of parsley for this one recipe, so I skipped it and it was fine, just not as pretty I would imagine)

Directions:
1. Preheat your oven to 450.

2. Heat the garlic and oil in a small sauce pan over medium heat till garlic is cooked. Strain garlic from oil with a mesh strainer (I didn't have one and improvised instead). Set garlic and oil aside.

3. Peel and cut the potatoes into 1/4 inch sticks (I didn't actually peel mine in an attempt to keep some of the potatoes best vitamins, but the skins burnt and were crunchy even though the rest of the fry was fine. I recommend peeling.)

4. In a large bowl toss oil, potatoes, and salt. Spread on greased baking sheet and bake until golden brown and crispy, about 35 minutes.

5. Remove potatoes and toss with parsley, reserved garlic chunks, and additional salt if you want it.

Serve and enjoy!

Posted by: Rachel

Chimichangas

Ole!  Chimichangas is a super easy recipe that I learned in college.  And, it got me a hunky man, so it must be good!  :)

1 lb ground beef (I use 93/7)
1 packet taco seasoning
1 15 oz can refried beans - I like the kind with chiles in it
about 1/3 of a refried bean can of water
vegetable oil for frying
tortillas
toppings - cheese sauce, ranch, lettuce, salsa, shredded cheese, olives, tomatoes, sour cream, avocado, etc

Brown the ground beef in a large skillet.  Add in the beans and the taco seasoning and stir until beans are melted.  Add in enough water to make the mixture a little thinner, but not runny.  You still want substance to it.  Warm your tortillas until they are soft and pliable.  I heat 2-3 at a time so that 3rd one is still warm by the time I get to it.  *hint - Cold tortillas crack easily.  Put filling into the center of each tortilla and roll up burrito style.  If you need help folding your chimi click here.  Fry with the seam down in 1/2 inch of oil on medium high heat. Fry until each side is golden brown.  Drain on paper towels and serve with toppings!  Makes 6 servings.

Posted by Em

Italian Potatoes and Sausage

I made this recipe to try to copy a meal I enjoyed at an Italian restaurant in NYC.  It is very throw together and flexible in its proportions.

2 Tbs Olive Oil
6 potatoes - peeled & cubed
1 can diced tomatoes (can be plain or seasoned Italian style)
1 zucchini or squash cut into 1 in. pieces
1 red bell pepper juilienned
Italian Seasoning
5-6 Mild Italian Sausage Links
optional Chicken Breast - sliced

Heat oven to 350.  Pour oil into bottom of 9 x 12 pan to keep potatoes from sticking.  Add Potatoes and zucchini and mix together.  Evenly pour diced tomatoes over the top.  Layer red pepper on top of mixture.  Generously shake Italian seasoning over mixture. Place sausage (and chicken) on top.  If you are adding chicken, shake a little Italian seasoning onto the chicken as well.  Bake uncovered for 35-45 min until meats are cooked through.  Let rest for 5 minutes.  Slice sausage into chunks.  Stir everything together and serve.

Kerrie

Cilantro Lime Chicken

 This is a recipe I got from a Relief Society conference in Memphis.  Pretty much anything with Cilantro and Lime are a must for me!

Place 6 Chicken breasts (3-1/2 lbs., boneless and skinless) in a 9"x13" pan.  Top with 1 can Cream of Chicken and 1 can Cream of Celery soup, undiluted.  Sprinkle with 1/4 cup chopped fresh cilantro and the juice of two limes.  Cover and bake at 275 for 3-1/2 hrs.  Shred chicken and mix with sauce.  Serve with rice, black beans, a good pico de gallo or whatever you think sounds good.  Also great with a good southern corn bread.

Posted by: Cybil

Just Peachy Lemonade

I took this yummy drink to a get together the other day.. and I almost wish I hadn't. I wanted it all for myself.. is that selfish? I didn't think so.

Just Peachy Lemonade

Ingredients

2 Cups of Peach Puree or I used 2 cans of Peach Nectar
2 Cups Fresh Lemon Juice -about 12 lemons
2 Cups of Sugar, or 1 cup if using the Peach Nectar

Instructions
If using the Peach Puree, puree fresh peaches in a blender. Pour peach puree or nectar into a gallon sized pitcher, add lemon juice, and sugar. Stir until sugar is dissolved. Fill the pitcher up with cold water and ice, leaving room for fresh peach and lemon slices.. totally optional, but a simple thing that will make you look fancy. Bon Appetite! Sheryl

Scrumptious Squash

Posted by: Rachel

A rule of mine in cooking is to (as much as possible) only buy the fruits and vegetables that are in season. The unfortunate thing about this is, not all vegetables that are in season are tasty. For example, Ben does not like squash, or zucchini, both of which have been fairly cheap lately. However, I found a recipe this week that we both enjoyed! It masks the flavor and sliminess of the cooked squash. It took about 10 minutes to make, which is always nice too.  

Ingredients: 

- Chopped squash (As many as you'd like. The original recipe calls for three.) 

-1 garlic clove minced

-Cream cheese (original recipe calls for a whole box, I used much less than that and it was fine).

-Dried basil leaves to taste

-Salt to taste

1.Microwave the garlic and squash in a covered bowl for about 5-8 minutes, stirring occasionally. 

2.Add cream cheese, basil, and salt. Microwave till cream cheese is stirrable, about 1 min. 

Stir and serve warm. I was dubious about this recipe, but ended up loving it. Enjoy my friends! =)