Saturday, May 11, 2019

Vanilla Crepes with Strawberry Filling

I love making crepes on Sunday for breakfast or for brunch. They are actually very easy to make and so much healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too.  Fill them with whatever you like chocolate, whipped cream, cream cheese and blueberries.  Here’s my favorite….
Vanilla Crepes with Strawberry Filling

Strawberry Filling

2 lbs strawberries
1 cup sugar
1 cinnamon stick

Wash the strawberries and remove the stem. In a saucepan, put the strawberries cut into small pieces together with the sugar and the cinnamon stick. Mix with a wooden spoon and simmer over low heat about 1 hour until it thickens, stirring occasionally. 

Turn off the heat, remove the cinnamon stick and let cool completely. Put small portions of the filling on each crepe, spreading a single line on the middle across the crepe. Roll the crepe over the filling, garnish with powdered sugar and serve.

Vanilla Crepes

1/2 cup milk
1 egg yolk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 tablespoon and 2 teaspoons melted butter
Powdered sugar
Whipped cream (optional)

In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.


Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray or melt a small amount of butter. When the pan is hot, pour 1/3 cup of batter into the pan, and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.  

Cook for 45-60 seconds, or until the batter is just set and the bottom is lightly browned and then flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.
Place the crepe on a plate, fill with 2 tablespoons of strawberry filling, and fold the bottom up and over the filling, tucking in both sides as you go and roll.  You should end with the seam side down. Repeat with rest of crepes. Dust with powdered sugar and serve immediately.  Top with whipped cream if desired.

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Monday, April 29, 2019

Pan-Roasted Chicken Thighs and Rice

You know, sometimes you want to make something for dinner that doesn’t take a lot of time and fuss.  You want something that doesn’t require a lot of prep time or a lot of dishes and utensils to make it.  You know…. something you can throw in a skillet and put on top of the stove and then go turn on some music and read a few chapters in your favorite book. But not so fast there….you still want a hearty dish that is comforting and full of all the delicious flavors as if you had cooked it all day.  I got it.  This is it. Takes only a few minutes to get it started and then you can walk away and forget it.  Go get that book ready.

Pan-Roasted Chicken Thighs and Rice

6-8 boneless, skinless chicken thighs
1 cup flour for dredging
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons of butter
1 small onion, chopped
4 cloves garlic, minced
1 cup uncooked white rice
2 1/4 cup chicken stock

Pat the chicken with paper towels to remove moisture. Season both sides with salt and pepper. Add flour to a shallow dish then season liberally with seasoned salt and pepper. Dredge each chicken thigh into the seasoned flour, tapping off any excess, then place onto a plate.

Heat extra virgin olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sauté until the skin has browned on both sides…..about 2-3 minutes per side. Thighs do not need to be cooked through as they will continue cooking later.  Transfer chicken to a plate and set aside.

Add the onion and garlic and sauté until just tender. Add the chicken stock to the same skillet and heat on medium high. Stir in the uncooked rice. 

Using a wooden spoon, scrape the brown bits from the bottom of the skillet to blend in with the rice mixture. Bring mixture to a boil and then reduce heat to simmer. 

Place the chicken on top of the rice mixture, cover with lid and let cook an additional 40 to 45 minutes or until chicken is done, rice is tender and liquid is absorbed.  

Sprinkle with additional parsley and serve.

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Parmesan Crusted Chicken

Need something quick for lunch or dinner?  This chicken is so quick and easy and simply delicious!  I use chicken breasts and coat them with Parmesan cheese and panko bread crumbs and then pan fry them until they are crispy. You can use chicken breast cutlets for an even quicker recipe.  I also like to slice them up and lay them on top of my salads.  So good!

Parmesan Crusted Chicken

2-4 chicken breast or 1 pound of chicken breast cutlets
salt and pepper
sprig fresh rosemary
cup grated parmesan cheese
eggs, beaten
cup panko bread crumbs
1/4 cup olive oil
2 tablespoons butter

Set up a breading station with three bowls. One bowl will have your beaten eggs. The second will have your parmesan cheese and the third will have your panko bread crumbs.

Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. 



Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined. Melt the butter and oil in a heavy skillet and set on medium high heat while you bread the chicken.  


First dip each chicken cutlet into the parmesan cheese.  Next dip the chicken into the beaten egg and shake off any excess. Finally dip into the panko bread crumbs.


Add 2 or 3 chicken breasts or cutlets at a time to the heated skillet and cook for 4-5 minutes on each side, until golden and crispy. 

 Do not crowd  your skillet or they will not get crispy. 


Serve for lunch or dinner with a side or slice up for a salad!  Yum.

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