Eat Your Broccoli!

Don't know what you're hungry for?  Want something easy but, still looks swanky?  How about crepes???  Sweet or savory, crepes can be your best friend.  They are easy to whip up ahead of time and fill with anything from chicken (fresh, grilled, leftover, or a rotisserie) and veggies, to nutella and strawberries, or strawberries and cream.  How's that for some Friday fun?!  The batter can be easily whisked together or thrown in a food processor, and you'll be spitting out crepes left and right.  Stack them in between wax paper and store them in a large ziploc bag and you will be ready for a quick supper or dessert any day of the week.

These tried and true chicken and broccoli crepes are treasures from The Tuttle House, a little tea room my parents owned years ago.  Crepes were a daily special and you could go the savory chicken route or finish off your meal with a couple of strawberry crepes for dessert.  Either way, you can't go wrong.  

Back in those tea room days, we actually made a crepe batter using Bisquick.  Easy peazy but, now we use a more authentic recipe.  Thinner crepe equals more traditional.  Our pastor traveled to Paris a few years ago and he came back raving about how large the crepes were.  Spread with nutella and filled with strawberries.  So large they would fold them in half and then in half again to eat them.  Doesn't that sound scrumptious???  Give it a go one day when you feel like making see through pancakes, which is what they remind me of, and you can day dream that you are in Paris!!!

WHAT YOU NEED:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

butter, for coating the the pan

WHAT TO DO:

In a food processor (or with a whisk),
combine all ingredients and pulse for 10 seconds.
Place crepe batter in the fridge for 1 hour.

This will allow the bubbles to subside so the crepes
will be less likely to tear during cooking.
The batter will keep for up to 48 hours.

Heat a small non-stick pan on medium low heat.
  Add butter (or non-stick spray) to coat.

Pour 1 ounce of batter (appx an 1/8 of a cup) into the center of the  pan
and swirl to spread evenly.
Cook for 30 seconds and flip. 

Cook for another 10 seconds and remove to a cooling rack.
Sometimes that first crepe is just not pretty,
don't feel bad - just toss it and keep on goin'!
Now, lay them flat to cool and continue until all batter is gone.
Layer them in between wax paper and store in a large ziploc bag.

Fill them with your favorite things!

WHAT YOU NEED FOR - CHICKEN CREPES
1/4 cup butter
1/4 cup flour
2 teaspoons Worchestershire
2 cups chicken broth
3 cups shredded cheddar
1 16oz container sour cream
appx. 3 cups shredded chicken
1 pkg frozen chopped broccoli, thawed
salt/pepper to taste

WHAT TO DO:
In a saucepan on medium heat,
melt the butter until it just starts to sizzle.

Whisk in the flour and cook for a minute or two.
Add in Worchestershire and chicken broth.
Stir to combine.
When mixture starts to thicken (stir often)
add in shredded cheddar and stir until melted.
Remove from heat and add sour cream.
Keep on super low heat, as you do not want to curdle the sour cream.

In the meantime, have your chicken handy and warm.
Cook the broccoli either in the microwave or on the stove top
to warm up and to remove excess water, season.

When everything is ready to go, fill and roll up each crepe

with a few spoonfuls of broccoli and chicken.

Drizzle some yummy cheesy sauce down the middle
and roll up.  To serve, spoon a little sauce on top.

 

(for a family of 5, we most certainly double the sauce recipe)

Serve with a side salad and you've just knocked one out of the park.
These are so light and yummy, it's like a french enchilada!

ENJOY!!!

Grab a Torch!

Fall is so close we can almost taste it.  We long for it around here but, it just seems to tease us over and over until Halloween or even later.  Now that we are actually in the month of October, we do like to pretend it's fall and decorate as such.  We imagine the leaves are falling off the trees due to the season, instead of stress from the heat and lack of rain. Even though it was still a whopping 85+ degrees yesterday, we made our first pot of chili but, we did crank the a/c down a bit and pretended it was cool outside.  The chili was great just the same :)

This week's Free Recipe Friday is a little something to get you going, to inspire you, to make your mouth water for those yummy fall recipes - and after all, it's glorified Creme Brulee for cryin' out loud.  I mean, come on!!!

Grab a torch and read along, you'll actually need it. 
Creme Brulee is NOT as froofy as you thought it was -
and we even brought a little redneck into it, so can you. 
You could make it tonight! :)

 

WHAT YOU NEED:

   6 - 6 oz ramekins
1 1/2 cups heavy cream
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
5 egg yolks
1/2 tsp. good quality vanilla
Pinch of salt
6 Tbs. pumpkin puree (fresh or canned)
1/3 cup granulated sugar (more for the topping)
1 Tbs. firmly packed light brown sugar

YIELD: 6 servings

WHAT TO DO:

Preheat oven to 300.  Fill a kettle with water and heat to boiling.
In the meantime, pour cream into a small saucepan and whisk in the cinnamon,
allspice, ginger and nutmeg. Set over medium-low heat and warm the mixture
until bubbles form around the edges of the pan and steam begins to rise
from the surface, about 3 minutes. Watch carefully. 
Remove from the heat and let sit to cool.

In a large bowl, whisk together the egg yolks, vanilla, salt,
pumpkin puree, and both sugars until smooth and blended.
Slowly pour in the cream mixture, stirring until blended.
Divide the mixture among the ramekins and place in a large baking pan(s). 
Add boiling water to fill the pan halfway up the sides of the ramekins.
Cover the pan loosely with aluminum foil and bake
until the custards are just set around the edges, about 30 minutes. 
Transfer the ramekins to a wire rack and let them cool to room temperature. 

Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days. 
Just before serving, remove the little jewels from the refrigerator
and discard the saran wrap.   

Set each on a sturdy, fire resistant surface and sprinkle 1-2 tbsp.

granulated sugar evenly over the surface of each custard.
Shake from side to side to spread sugar out evenly. 
Using a kitchen torch according to the manufacturer's instructions,
move the flame continuously in small circles over the surface
until the sugar melts and lightly browns evenly,
OR, place dishes on a baking sheet and place on
the closest rack to your broiler and watch carefully
until they have reached an even golden color.  Be patient. 
Just when you think nothing is happening,
the sugar will begin to melt and things start happening very fast. 
Remember, it is melted sugar - the equivalent to molten lava. 
Handle with care. The melted sugar on top will remain wet looking,
however it quickly cools and hardens ever so wonderfully. 
Serve immediately!

To see the full article click HERE
for the online issue of
The Wedded Bliss.

ENJOY!

Easy Peazy Japanezy

Are you obsessed with those little fried, origami looking, cream cheese filled, chunks of heaven called Crab Rangoon??? Three for a dollar at Panda Express.  Yes, I will take twelve please.  Of course, they are on every Chinese buffet table I've ever been to.  We've made them several times at home and let me just say, you really have to love the ones you are cooking for, because they take some time.  As fast as our family eats them, well, let's just say it's gotta be love.  

We have, thanks to the wonderful and magical Pinterest, found this week's Free Recipe Friday - Crab Rangoon DIP.  It is really a no brainer.  You take the filling of a crab rangoon, put it in a baking dish and bake.  But seriously, why oh why haven't we thought of this sooner!!!??!?  You then slice the lovely wonton/egg roll wrappers and fry them up into whatever size you like.  Voila.  It takes a bit of time to fry those things up because you really only need to fry six or eight at a time.  They are very thin but, the good news is they cook very, very quickly and it's easy peazy.  The filling gets baked and after it's removed from the oven, needs to rest for several minutes to come out of that lava hot stage.  In the mean time, fry up the wonton chips while the mixture bakes or even the day before.  My family seriously thinks these wonton chips should be sold on every chip aisle - big bags, snack size bags - you get the idea.  They are so light and crispy and the flavor is so great with all kinds of dips (even hot sauce) but, until manufacturers get on this, we will have to keep fryin' up our own!

 

WHAT YOU NEED:

8 oz pkg cream cheese, softened
1/2 cup sour cream (optional)
1 6 oz. can crab meat, drained
5 green onions, diced (optional)
1 tsp honey (optional)
1 tsp soy sauce (we used a bit more)

1 tsp worchestershire (we used a bit more)
1/2 tsp garlic powder

1/2 tsp sugar
1/2 tsp salt

1/4 tsp black pepper

You can tell by all of the 'optional' items above
this is a foolproof recipe, really.
Just keep tasting and tweaking it to your liking.

WHAT TO DO:

Preheat oven to 400.
Combine all ingredients in a medium size bowl
and mix until well blended and smooth.

Spray a 9x9 baking dish or a pie plate
with non stick spray.  Pour mixture in baking dish and bake for 15 minutes.

Remove from the oven when the edges are a bit golden
and the center is bubbly.
Cool a bit before diving in for the welfare of your mouth.

Fry up your sliced wontons in a large pot with 2-3 inches of veggie oil.
Gently drop a few wonton wrappers in and watch closely
toss and turn a bit and they will be done.

Drain on a wire rack and/or paper towels.
To serve, pour them up in a large basket and get ready for love.
If you won't eat them immediately,
let them completely cool and store in large freezer size baggies.

 

Ours got a little toastier than I would have liked,

but they tasted just fine! Mmm.

 

 This is how our family attacks this stuff.  Sooo good.

Serve it up with some homemade Chinese food
or make it just for snacking - either way
you'll have them begging for more!

Fortune cookie anyone???

ENJOY!!!!

PIZZA! PIZZA!

   Today's post is all about the greatest thing ever, pizza.  Now I know it's very easy to call in a pizza and go by and pick it up - and by all means I am NOT discouraging THAT.  We definitely treat ourselves to that quite often (we love our Pizza Boy).  However, from time to time, when we have a 'stay at home allll day' kind of day (those are the BEST) where no makeup or real clothes are required, we like to make a homemade pizza.  This pizza is Chicago style, thick crust, and once you've devoured some, will crave it from time to time.  That being said, I am opening up the archives to share this top secret recipe with you, my nearest and dearest :) but, seriously. . .this guy. . .I love cooking for him!

   Now back in the late 80's, Jeff Smith, my all time fav channel 13 cooking hero (before The Food Network even existed), revealed this amazing pizza recipe.  He even stated in his book, The Frugal Gourmet Cooks American, "Chicago has more pizza joints per capita than any other city in the world.  There are two thousand pizza parlors within the city limits of Chicago alone." So, what is the big deal about Chicago pizza???  Bear with me for a little history lesson.

    The Frug tells this story, "Following World War II, a local Chicago soldier returned to his city and to a job in a popular bar.  The owner wanted something new saying, "We have to feed these people to keep them coming in!"  The soldier, who had just returned from Italy, suggested pizza.  "It's bread with tomato on it and they give it away in Italy."  He began to experiment, and Chicago deep-dish pizzas were born.  Don't be confused by the fact that you can't buy this in Italy.  You never could.  This is a Chicago invention, and the bar where it was invented is called Pizzeria Uno."   

    Nobody in town can quite beat that basic recipe, though many other companies now are great competitors of Pizzeria Uno. Jeff Smith also says, "I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close.  I ran this recipe by Mama, a gorgeous black woman who has been cooking pizzas there for thirty years, she smiled and nodded.  I think it was a yes!"

   

     It is not layered as the pizzas purchased around here are - I'm thinking this is why we crave it.  Try out this dough when you have the time, you will love it.  The Frugal Gourmet says you should get up right now and make it!  But, if you don't have the time or are already in bed, purchase some frozen dough at the grocery store very soon or even from a pizza shop (yes, you can do that).  The point is, try layering your next homemade pizza this way - cheese on bottom instead of the top, and go for a thick crust sometime - you'll be glad you did. :)  This recipe is easy, you don't even have to really roll it out.  You just push it into place in the pan.  On a side note, Wilton cake pans are best for baking deep-dish pizza.

WHAT YOU NEED:

2 pkgs quick rise yeast
2 cups tepid water (too warm and it will kill the yeast)
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour

FILLINGS/TOPPINGS FOR 9-10 INCH PIZZA:
1/2 lb (or more) sliced or shredded Mozzarella cheese
2 cups canned tomatoes, drained and squished
(we used petite diced - you can use sliced fresh as well)
1 teaspoon basil (we sometimes omit this)
1 teaspoon oregano (we don't care for it, we don't use)

2 cloves garlic, chopped
salt/pepper to taste
1/4 cup parmesan cheese (for topping)
3 tablespoons olive oil

OTHER OPTIONAL TOPPINGS

sliced pepperoni, mushrooms, bell peppers,
onions and/or olives - oh yes, olives!
And more, so much more...

WHAT TO DO:
In the bowl of your electric mixer - KitchenAid is easiest for this -
dissolve the yeast in water.
Add the oils, cornmeal, and 3 cups of the flour.
Beat for 10 minutes in the mixer (this is why a good mixer works best).
After mixing for 10 minutes, change to a dough hook
and mix in the remaining flour.  Knead in the machine
for several more minutes.  It's a bit tricky to do this by hand,

as the dough is rich and moist.

Pour out the dough on a clean countertop and cover with
a very large bowl.  Allow to rise until it has doubled.
Punch down and allow to rise again.
The second rising is usually much quicker.
And sometimes THIS happens.

In the mean time, prepare your toppings and pans.
Oil several round cake pans.
Put a bit of dough in each and push it out to the edges,
using your fingers.  Put in enough dough so that you can
run the crust right up the side of the pan,

making it about 1/8-1/4 inch thick throughout the pan.

Once the dough is smooshed into the pans,
place the cheese in tile like layers (if sliced)
or spread evenly (if shredded) right on top of the dough.
Next, put in the squished tomatoes on the cheese evenly.
Sprinkle with salt/pepper, garlic and herbs.
If you want to use any toppings place them on now.
Pepperoni, mushrooms, olives, etc.
When you're ready to bake, sprinkle on the parmesan cheese
and drizzle with olive oil.

Bake the pizza pie in a 450 degree oven until the top is golden
and the crust is a light golden - about 30 minutes.
This may take a little longer if you have several pans
in the oven at one time.

This pizza is so fantabulous I hope you will try it soon.
This is what happens when we make it.

ENJOY!

Friday Night Munch Time

Friday night madness has begun along with Monday night football, college football, Sunday games. . .oh where does it end???  If you want to whip up one of the easiest snacks around (other than dipping carrots in ranch dip - or are we the only fam that does that?!), you'll need to jot this Free Recipe Friday down!  Three ingredients.  That's all you'll need for this yummalicious snack food with a little bit of kick but, mild enough to eat the leftovers for breakfast (or are we the only fam that does THAT?!)  The pics aren't the greatest but, please give these a try.

WHAT YOU NEED:

6 whole eggs (we use large)

1/2 - 1 cup sliced pickled jalapenos (the ones in the jar)

2 cups grated cheddar (we use sharp)

salt and pepper

WHAT TO DO:

Preheat oven to 350.

Grab a 9x9 or 8x8 baking dish, either is fine.

Spray it with non stick spray and set aside.

Dice enough pickled jalapenos to cover the bottom of your dish.

You can make that layer thicker than mine and all will be well.

Cover the peppers with your shredded cheddar.

In a small bowl, whisk together the eggs and a pinch or two of salt/pepper.

Pour over cheese and using a fork,
wiggle the eggs around making sure they get thru that layer of cheese.
This recipe is very, VERY forgiving. 
You can easily add an extra egg or two if you want to stretch it. 
Don't you just love forgiving recipes???
Now, bake for 30 minutes.  Let cool just a bit before serving

(although they are great warm or cold)
and cut into small squares.

For something so delicious, it could not be more simple.

These are super great for game time snacks, parties and get-togethers

or just late night munchies!  Quick and easy and just as good the next day.

Whether you'll be enjoying concession stand goodness

or snack time at home,

ENJOY!