Try a New Recipe: Crepes

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Bonjour!!!
As this recipe posts, my family and I will be flying over the ocean, on our way to….
PARIS!!!
We’ll arrive today just before noon, Paris time, which means only one thing: It will be Time To Eat!!! I’m very excited. But I just want you to know, I’m not kRaZyenough to post recipes while I’m actually in France, so these next few weeks I’ve done my best to come up with some recipes for French-ish food we love.
When I return, I’ll fill you in on all our luscious culinary adventures. (and it’s possible I’ll sneak in a comment or two while I’m abroad, but don’t count on it!)
So let’s start with crepes. I am looking forward to eating some of these for sure. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them.

We serve ours with several different toppings, depending on what we’ve got: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.


Crepes
1 cup milk
6 eggs
1 stick butter, melted
1 cup flour

In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never, ever turn out quite right. Just keep after it, and they’ll start to turn out. Serve right away, or you can refrigerate or freeze them for another time.
Fire Roasted Cordon Bleu
I paced the meat department and produce department a couple of times trying to find something to inspire dinner for me. It was just one of those long days at work, it was hot out, and nothing was capturing my attention.
I called my wife and 21 y/o son, but neither of them had any suggestions either. Don’t you just hate those kind of days?
So I called the 10 y/o and without hesitation, he offered, “Salmon or cordon bleu.”
Not burgers or pizza…..he wanted salmon or cordon bleu. He’s a good kid;)
Cordon blue it is. This is a Fire Day Friday item, but you can do it just as easily in your oven. (But I do think the hint of cherry wood from the fire roasting is a nice addition.)

Fire Roasted Cordon Bleu
Source: Nibble Me This
3 ea chicken breast, boneless skinless
1 Tbsp kosher salt
1 tsp black pepper
3 slices smoked ham
3 slices Swiss cheese
1 ea egg
1 Tbsp ice water
1 cup panko bread crumbs
3 Tbsp butter
1 Tbsp butter
1 ea shallot, diced
1/4 cup white wine
1/2 cup heavy whipping cream
2 Tbsp parsley, finely chopped
Salt & pepper to taste
Place the chicken between two sheets of plastic wrap and pound to 1/2″ thickness. Season with salt and pepper. Top with smoked ham and swiss.

Roll the chicken up lengthwise and seal up as best you can, using toothpicks to secure the edges. Make an egg wash by whisking the egg and 1 Tbsp ice water. Roll the breast in the egg wash and then the panko. Place in a baking dish. Top each with 1 Tbsp of butter.

Preheat your grill or oven at 375f. For grilling, you should set up for indirect heat (fire/burners to the sides but not directly under the cooking area). Cook them for 30-35 minutes with the lid closed until the breasts hit an internal temp of 160f. Don’t worry if some of the cheese starts leaking out, it happens.

When the cordon bleu come off, let them rest in a 200f oven or warming drawer and start the sauce. Melt the butter and saute the shallot over medium high heat for 2-3 minutes. Add the wine and continue cooking until the wine is almost evaporated.
Reduce heat to medium, whisk in the cream and parsley. Cook until the volume is reduced by half. Season to taste with salt and pepper.
When ready to serve CAREFULLY REMOVE ANY TOOTHPICKS YOU USED to seal the chicken. Ladle some of the sauce onto the serving plate and top with a cordon bleu.

This was the first time I’ve done cordon bleu on the grill but it worked out very well and the family devoured it. I’ll be doing this one again, for certain!
Have a grillin’ weekend!
Raspberry Streusel Muffins: Lovin’ From The Oven
Muffins are one of the easiest breakfasts to make.  You can make them ahead and freeze them, simply make them the night before or if you have the time, make them fresh in the morning.  Their flavor doesn’t diminish with early baking.  We got some raspberries on sale a month ago and froze them.  I brought one bag out this week and made these scrumptious muffins.  The tartness of the raspberries goes well with the sweetness of the streusel.  One helpful tip: make up a bunch of streusel and store it in a glass jar in your fridge.  It lasts a long time and saves you time when you want a fun topping on a cake, pie or muffin.
 Raspberry Streusel Muffins:
Muffins:
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp lemon peel
1 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup butter
1/2 cup milk
1 1/2 cup raspberries
Topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp lemon peel
2 Tbsp melted butter
Glaze:(optional)
1/2 cup powdered sugar
1 Tbsp lemon juice
Mix all ingredients for muffins except the berries.  Fold in berries.  Fill muffin cups with batter.  Mix topping ingredients and crumble the topping over muffins.  Bake 350 degrees for 20 minutes.  Mix glaze ingredients and drizzle glaze on muffins after they have cooled 15 minutes.  Makes 1 dozen.
Come visit me at Frugal Antics of a Harried Homemaker!
Muffins That Taste Like Donuts: Lovin’ from the Oven
I hate buying donuts for many reasons. One, they are bad for us. Two, my kids are never happy with the variety I get. Three, my preschooler usually just eats the frosting and leaves the bottom for the garbage. Four, they are only cheap if they are a week old and stale. Five, they don’t stay with my kids, creating hungry, sugar-buzzed monsters an hour or less after they have eaten them. So, although once in a great while I buy or actually make homemade donuts, I usually make pseudo donuts. These muffins are a great example. I can make them with whole wheat flour. I can even cut down the sugar amount. Ssh! Just don’t tell my kids.
Muffins That Taste Like Donuts:
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1 egg
1/3 cup melted butter
1/2 cup sugar
3/4 cup milk
topping:
1/4 cup sugar
1 tsp cinnamon
1/4 cup melted butter

 

Combine the egg, 1/3 cup butter, 3/4 cup sugar and milk in a large bowl. In a smaller bowl, combine the dry ingredients and add, stirring just until moist. Scoop into greased muffin tin. Bake 350 degrees for 20 minutes. While still warm, dunk in melted butter. Dip into the sugar, until top is entirely coated
Here is pseudo donut coffee cake from my site, Frugal Antics of a Harried Homemaker.
slow-cooked tex-mex chicken & beans

This is a great recipe to try! It came from Everyday Food magazine, November 2007 issue. A slightly spicy mix of chicken and beans, served in a bowl or with tostadas, tortillas, tortilla chips, you get the picture! My friend JennyLee’s husband told her he could eat this for dinner every night. I guess it really is that delicious. Our whole family loves this too.

You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here. With two ways to cook it, what’s not to love?

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Slow-cooked tex-mex chicken & beans

serves 4 · prep time: 15 min. · total time: 2 ¼ hr.

2 cans (15 ounces each) pinto beans, drained and rinsed
1 jar (11 ounces) mild or medium salsa (1 ½ cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce (comes in a small can, usually in the Mexican aisle. I just used one chile and chopped it up small)
2 tablespoons flour
1 ½ pounds boneless, skinless chicken thighs (about 8)
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
¼ cup sour cream, for serving
¼ cup chopped fresh cilantro, for serving (optional)

  1. Preheat oven to 350°. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, flour and 2 cups water. Season chicken with salt and pepper; arrange on top of bean mixture.Scatter onion and bell pepper on top of chicken.
  1. Cover pot and bring to a simmer on top of the stove, do not stir.
  1. Transfer to oven, and cook until chicken is tender, 1 ½ to 2 hours.

Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro. (also good with tostadas or tortilla chips)

Banana Date Coffee Cake

Just in case you’re looking for a “healthy” sugar-free snack in keeping with any New Year’s resolutions…here you go!

This is a recipe I used to make all the time in college. At the time, I was doing a lot of work with Native Americans, and it seemed like most of them were diabetics. For some reason, unbeknownst to me at this present time, we had a lot of potluck-type things. The Native Americans were sooooooo excited that this recipe has no sugar (other than the minimal amount on the coconut and dates). I used to place a stack of recipe print-outs right next to the pan of coffee cake. I lost the recipe, but found a very similar one online, which I then fixed–the guy had added sugar! No!! He ruined the very essence of it!!–So, I brought it back to its former healthful, delicious, sugar free glory. Enjoy.

Banana Date Coffee Cake

  • 1/2 cup butter – softened
  • 2 medium bananas
  • 3 large eggs
  • 1 and 1/4 cups water
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 and 1/2 cups chopped dates
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For Topping:
  • 1/2 cup (heaping) chopped dates
  • 1/2 cup (heaping) flaked coconut
  • 1/2 cup (heaping) chopped walnuts

Preheat oven to 350 degrees. Prepare a 13×9 baking pan with a generous coating of cooking spray.

Cream butter and bananas in a mixing bowl. Add eggs, water and vanilla extract and mix well.

In a large bowl, sift together flour, baking powder and salt. Add to butter mixture and mix well. Add chopped dates and mix well.

Pour batter into prepared pan and smooth out evenly with the back of a spoon.

Combine all topping ingredients in a small bowl or cup and sprinkle topping evenly over batter.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Garlic Sauce Chicken ~ Dieter’s Delight

 

 

Garlic Sauce Chicken

 

OK, you have to be a garlic lover to like this one, but I promise it rocks!

 

6 skinless boneless chicken breasts
3 tablespoons rice vinegar
1 1/2 cups fat free chicken broth
1 cup whole peeled garlic
  • Preheat oven to 400 degrees.
  • Brown chicken in a nonstick skillet.
  • Remove chicken and add rice vinegar and chicken broth to pan. Cook over high heat for 2 minutes.
  • Put the garlic cloves into a 11 x 13 baking dish. Place the chicken on top and pour sauce on chicken.
  • Bake for 30 minutes.
  • Mash the garlic into the sauce and pour over chicken.
Serves 6
Calories – 171
Fat – 3 grams

 

This one is so simple and does not taste like diet food!
Guess Who’s Coming To Dinner – Joanne of Eats Well With Others

So I have to admit. I’m a little nervous. This is my first time.

Cue awkward silence.

AS A GUEST BLOGGER!

But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.

So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.

Anyway, that’s enough about me. Let’s get on to our feature presentation!

Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.

This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.

Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.

Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.

Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!

Grilled Hoisin Chicken Breasts
Serves 4

1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts

1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.

2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.

Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance

2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil

1. Preheat your oven to 400.

2. Arrange the vegetables in a 9×13 casserole dish. In a mixing bowl, stir together all of the other ingredients. Pour over the vegetables and mix until everything is coated. Cover with foil and place in the oven. Bake for 25 minutes. Remove from the oven and toss everything. Turn down the oven to 350 and cook, uncovered, for another 25 minutes. Remove from the oven, toss again, and cook for another 25 minutes or until potatoes are cooked through.
Shirred Eggs ~ Simply Delicious Sunday


SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.
Sweet and Spicy Bacon Wrapped Chicken – Monday Munchies

I found the recipe for this yummy bacon wrapped sweet and spicy chicken over at Full Bellies, Happy Kids. These make a terrific main dish, but they are also terrific for the appetizer buffet!

Here’s the recipe …

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
Salt and pepper to taste
garlic powder
Chili powder
Brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish. Bake at 400 degrees for about 30 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

The only thing I did any different from the recipe was to turn them upside down right at the end and did a quick broil to get the bacon on the bottom nice and crisp too!

These are so yummy – definitely a family favorite here!

*Recipe previously posted at Menagerie