Sweet and savory all at once. The beauty of crepes is in playing a dual personality. It can be anything you want it to be. I’ve used the crepes to be sweet here but you can put meat, mushrooms, vegetables, etc.
- Flour – 1 cup
- Water – 3/4 cup
- Melted Butter – 2 Tbsp
- Milk – 1/2 cup
- Eggs – 2
- Whisk all the ingredients together in a bowl.
- Take a ladle full of the mixture and evenly pour it into a pan that is on medium heat.
- Let the mixture cook, you can tell that its cooked when the mixture starts to come off the pan.
- Spread your choice of filling, in my case, I used Nutella and bananas.
- Fold the unfilled side of the crepe over and then give it another fold to make it look like a triangle.
- Serve it with some dusted confectioners sugar.
As we slipped into this self-quarantine at the beginning of March. The only meat we had at home was chicken breasts as usual. If anyone has similar ingredients at home, please give this one a try. It is so creamy and easy to prepare. I served it with bread at first but it is just as good with pasta. The recipe says it’s restaurant quality and it really is!
On a side note, I did not have parsley so I threw in some green onions on top with some cilantro. I also used beef stock instead of chicken but you can use water if you don’t have any of these. Feel free to substitute as you see fit.
- Chicken Breast (2 large), or chicken tenders – 1 1/4 lbs
- Salt or to taste – 1/2 tsp
- Black pepper or to taste – 1/4 tsp
- All-purpose flour for dredging – 1/4 cup
- Olive oil – 2 Tbsp
- Unsalted Butter – 1 Tbsp
- Brown button mushrooms halved or thickly sliced if very large – 8 oz
- Onion Powder – 1/2 tsp
- Garlic Cloves Minced – 2
- Dry Marsala Wine (not sweet) – 3/4 cup
- Chicken Stock reduced-sodium – 3/4 cup
- Heavy Whipping Cream – 1/2 cup
- Parsley Finely Chopped – 2 Tbsp
Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess), and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don’t over-cook). Set chicken aside and tent with foil to keep warm.
Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
It’s been a while since I got any kind of a break. Now with this unique situation in the world. I have been able to catch up to things that I have been meaning to do but either did not feel like doing or was too busy to do it. I’ve stocked up the house with at least a month worth of food. I finally started looking for new recipes to make something with whatever I have. I came across this one. I ended up eating it with polau that was leftover and later on cooked some pasta and threw this in to mix it up and I was so surprised with the versatility that this offers. Here is the recipe, if you have the ingredients, give this a try.
- Avocado (large, pitted) – 1
- unsalted butter (room temperature) – 1/2 stick
- 1 bunch fresh cilantro (leaves and tender stems)
- Garlic (minced) – 2 cloves
- Fresh lime juice (1-2 large limes, to taste) – 3 tablespoons
- salt (to taste)
- hot sauce (to taste)
- Olive oil – 2 tablespoons
- freshly ground black pepper (to taste)
- Shrimp (jumbo, 12-20 ct, peeled and deveined) – 1 pound
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.
Loaded cauliflower casserole
This past week was one of the most special weeks ever. I got to spend a whole week with my grandpa Maylon. I’ve made him so many different things for breakfast lunch and dinner. He enjoyed it as much as I did. This was one of the many side dishes I made.
- 1 head cauliflower, cut into pieces, about 5 cups
- Sour cream- 1 cup
- Shredded cheddar cheese, divided- 2 cups
- 3 scallions, thinly sliced, divided
- 6 slices bacon, cooked and crumbled, divided ( you can substitute it with turkey bacon)
- Salt- 1/2 tsp
- Fresh cracked pepper- 1/4 tsp
- Preheat oven to 350 degrees, spray a casserole dish with non-stick cooking spray.
- Steam cauliflower until just tender.
- Place cauliflower, sour cream, half of the bacon, half of the scallions, half of the cheese in a bowl and salt and pepper. Stir to combine. Transfer to a casserole dish, sprinkle with other half of cheese.
- Bake for 18-20 minutes or until heated through. Top with remaining cheese and scallions and serve hot.
Its been a while since I got around to uploading a recipe. Life has been so wonderfully busy. I am finally realizing the importance of a lot of things I didn’t care for before. I guess this is how it feels to be an adult. I started eating healthier and working out as well. I have been doing the paleo diet for a few months and it was getting boring to eat grilled chicken breast every day. So I wanted to come up with something different and put my cast iron skillet to good use. Here is a sort of healthy recipe for people who want to have delicious and good food.
- 3 Medium Chicken Thighs
- Bone-in Skin on 2 Chicken Wings
- Butter- 2 tbs
- Olive Oil-1 tbs
- Salt, Pepper, Paprika to Taste
- 4 Medium Russet Potatoes (Peeled and Diced into 1-Inch Cubes)
- Baby Carrots-2 Cups (Halved Longways)
- Onion-1 Medium
- Cloves Garlic-Diced 5 minced
- Soy Sauce-1/2 Cup
- Honey-1/2 Cup
- Ketchup-1/4 Cup
- Chicken Stock-1 Cup
- Heat a large cast iron skillet over medium-high, add butter and olive oil.
- Pat dry chicken with paper towel and season with salt, pepper, and paprika to taste.
- Place chicken skin side down in the hot skillet, and cook just until brown. Flip chicken and brown on the other side. Do not cook all the way through. Remove from pan and set aside.
- In the same skillet, add baby carrots and potatoes. Season with salt and pepper. Cook over high heat until they develop some color. About 8 minutes. *TIP: Only stir occasionally. This allows more color to develop. Color = FLAVOR! Once slightly golden but NOT cooked through, remove from the pan and set aside.
- In the same pan, add onion, and more olive oil if needed. Saute onion until translucent. While onion is cooking, make the sauce. Whisk to combine coconut aminos (soy sauce substitute), honey, ketchup and chicken stock in a small bowl. Set aside.
- Add garlic to onion and cook 1 minute. Add sauce and bring to a simmer to reduce slightly. About 5 minutes. Add carrots and potatoes to the skillet and toss in the sauce. Nestle in chicken pieces.
- Finish cooking in a 425°F oven for about 15-20 minutes OR until chicken reads an internal temperature of 165°F.