I fell in love with this combination of strawberries, fresh whipped cream, and honey on top of crepes when I first had them at LGO. Since then, I crave them every once in awhile (which really means almost every time I walk past strawberries in the produce aisle of the grocery store), so I modified my own crepe recipe and braved the idea of making crepes without a real crepe griddle. I am still coveting one of those by the way…someday, maybe I’ll break down and get one, but for now when the cravings set in… I just get out my handy dandy small skillet and a slab of butter or cooking spray and it works almost just as good. It doesn’t alter the taste in my opinion. Keep in mind, the first crepe is usually thick and somewhat rubbery, but once the pan seems to settle in and the heat is just right… the crepes turn out perfect. So, try this recipe on for size… well, hopefully not too much size… I don’t want anyone gaining a pound or two over this… but it’s definitely worth trying out for your next brunch…you won’t be sorry!

What you will Need:
3 eggs
1 1/2 – 2 c. milk (I usually use 1 %)
1 1/2 c. sifted all-purpose, unbleached flour
1 Tbsp. Sugar
2 Tbsp. Powdered sugar
1 tsp. Vanilla extract
Honey

For toppings:
1 package of strawberries
1 tsp. sugar

1 pint of heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla extract

Directions:
Beat eggs until light and fluffy. Add 1/2 of the measurement of milk to the eggs and beat slightly until just blended. Sift the flour into the milk and egg mixture, then add in the salt and sugar. Mix until just blended. Add the remaining measurement of milk and 1 tsp. vanilla and mix until a light runny batter forms. The batter should be very thin and runny, but thicker than water. If it is too thick, just add more milk (only about a Tbsp. at a time).

Remove the stems from the strawberries and cut in quarters or chunks. Place in a bowl and sprinkle 1 tsp. of sugar over top. Stir around until all the strawberries are coated with the sugar. Cover the bowl of strawberries with plastic wrap and refrigerate until crepes are done so as to create a nice sugary syrup.

Place a small, preferably metal, small mixing bowl in the freezer in order to get cold for whipping the whip cream later (this is a FANTASTIC trick I learned from my mother… but I’m sure a lot of people already knew this one).

Heat a small skillet or non-stick skillet over medium-low heat on the stove top (I usually keep my burner set around 4). Grease the pan using a light non-stick cooking spray or a small slice of butter… less than 1/2 Tbsp., you do not need a lot of grease, otherwise the batter won’t spread out thin enough if the pan is over greased.

Once the skillet is heated and greased, take a 1/4 c. measuring cup and scoop out some crepe batter. Pour a thin layer of the batter until it just covers the bottom of the pan. Wait 30 seconds to one minute, just until the batter settles and flip to the other side and cook for another 30 seconds just until the batter becomes firm… it should have somewhat of a rubbery, flexible texture. Place cooked crepe on a plate. Repeat the process until all the batter is gone and you have a plate full of stacked crepes.

To make the whipping cream, remove the metal mixing bowl from the freezer. Pour the entire pint of heavy whipping cream into the bowl. Add the 1/4 c. of powdered sugar, and 1 tsp. vanilla and beat on high speed with a hand held mixer until very stiff and fluffy… i start on a medium speed until the liquid starts to thicken slightly… otherwise it splashes EVERYWHERE! I even sometimes drape a light kitchen towel over the handheld mixer and the bowl while I whip the death out of the cream.. this helps keep down the splatter. Side note: if you are feeling particularly frustrated or upset this is definitely the recipe to make today… this is a great way to add in some THERAPY… just whip that cream with a mad face until you’ve whipped that cream into shape… and suddenly once you see what has transpired… I don’t see how anyone could stay mad… it is too delicious!

To serve: roll up two crepes by folding each end over top of each other like a log, and place seam side down on a plate. Top with a heaping spoonful of those syrupy strawberries, a dallop of whip cream, and then drizzle honey all over the top of the crepes. Enjoy!!

Microwave eggs are the easiest thing since cereal and toast. Yes, I did just say the word “microwave” eggs. This may be a little frightening to imagine for some, but for those of you who are curious, you may just find yourself enjoying one of the most easy and deliciously fluffy 2 minute personal size omelet/egg casseroles you’ve ever had. If you are looking for a healthy or creative quick breakfast than your everyday toast or cereal this is perfect! And it only takes about 5 minutes from start to finish! I’ve never actually seen a recipe for one of these in a cookbook or on a cooking show, my mother used to make these as quick after school snacks or for breakfast when we were kids. I loved them then, and I am so glad I remembered them so I can love them now!

Ingredients:
1-2 eggs (may use 2 egg whites per egg for an egg white only microwave egg)
salt and pepper
1/4 c. cheese (Colby jack, cheddar, mozzarella, American, etc.)
2 mushrooms, sliced
Serrano pepper, sliced (about 5-8 slices)

The wonderful thing about microwave eggs is there is an unlimited amount of ways to be creative with the ingredients. I tend to use whatever I have in the fridge that seems to pair well together, usually a cheese, vegetable, and meat. All these ingredients of course are optional. Some of my favorite combinations include: sausage/cheese/jalapeno, bacon/cheese, zuchini/mushroom/onion/cheese, Ham/cheese/vegetable. For today, I decided on a cheese, mushroom, and Serrano microwave egg.

Step 1: Heat a small drizzle of olive oil in a small skillet over medium heat.

Step 2: Slice 2-3 small mushrooms.

Step 3: Saute mushrooms for about 2 minutes in the skillet just until tender with a teeny pinch of sea salt and black pepper to season.

Step 4: Crack an egg or two into a microwave safe bowl (if using egg whites only, separate egg whites and yolks then add egg whites to a microwave safe bowl; about 2 egg whites per 1 egg).

Step 5: Lightly, whip the egg with a whisk or fork.

Step 6: Remove mushrooms from the skillet. Cut a Serrano pepper into thin slices (you will probably need about 5 -8 slices of Serrano pepper). Add the mushrooms and Serrano slices to the egg.

Step 7: Grate 1/4 c. of cheese (I used colby jack for this recipe). Sprinkle cheese over top of vegetables in the egg. Pop the bowl into the microwave and cook on HIGH for 1 minute and 30 seconds, or until the egg mixture in the center is not runny.

Waala! You now have a beautifully fluffy and cheesy personal microwave egg. Top it off with some fresh salsa and dig in! You will be so glad you did! Enjoy!

Ingredients:

1 1/2 lbs. of stew meat OR 1 Roast of choice cut into cubes and fat trimmed
1 1/2 c. water
2 beef bullion cubes (I used the Herb Ox brand because it’s gluten free… you can substitute 1 can of low-sodium beef broth if you like also)
1/2 packet of Beefy onion dip mix
1/2 c. Red wine (I used Big House Red)
pinch of sea salt
pinch of black pepper
2 cloves garlic, crushed
1 tsp. rosemary
1 tsp. thyme
1 bay leaf
1 small onion, quartered
2 potatoes, cut into chunks
4-5 carrots, cut into chunks
4 celery stalks, chopped
frozen petite peas (optional)

Place stew meat in crock pot. Heat 1 1/2 c. of water in the microwave on high for about 2-3 minutes until it is nice and hot to the touch in a glass measuring cup. Add the 2 bullion cubes to the hot water and let them dissolve. Once bullion cubes are dissolved, add 1/2 c. of red wine and beefy onion soup mix and whisk until contents are well blended with the beef broth. Pour liquid over the stew meat inside the crock pot. Season with salt, pepper, thyme, rosemary, garlic, bay leaf, and onion. Cover crock pot with the lid and cook on LOW for about 3 hours.

After 3 hours of cooking time add in the potatoes, carrots, celery, and peas. Cook for another 4 hours on Low or until vegetables are all softened. Remove Meat and vegetables from the crock pot with a slotted spoon and set aside in a large bowl, leaving the liquid behind in the crock pot. Mix a little water with 1 Tbsp. of cornstarch, then whisk into the crock pot liquid broth. Stir until it becomes slightly thickened (for thicker broth continue to add more cornstarch and water mixture until the broth reaches your desired consistency). Return vegetables and meat to the crock pot. Serve in bowls and with a nice slice of crusty bread.

Glancing through my grocery store fliers for good bargains the other week I came across a great deal on crab legs at a local grocery store near me. Immediately my mouth began to water and for the first time I decided to take on the challenge of cooking some crab legs for dinner. I always thought it must be complicated and it was always usually too expensive to think of feeding crab legs to my family for dinner, but this seemed like the perfect opportunity.

I decided to make up some yummy but simple sides to go along with the crab legs as well… and I was particularly in a “buttery” sort of mood that evening so I chose to do some roasted garlic and chilli pepper broccoli as well as some tarragon red potatoes as our sides. This was all a spur of the moment, make it up as you go along kind of meal… and it ended up turning out pretty darn delicious! Try it if you dare!

A few tips to remember about cooking with crab legs that I got from a handy little website called www.helpwithcooking.com are:
*The best way to buy crab legs is frozen or pre-cooked, then frozen crab legs as this will give the most fresh flavor. Buying thawed out crab legs tend to cause them to lose their flavor and freshness.
*Thawed out crab legs can maintain freshness for about two days in the refrigerator, but it is recommended they be cooked the same day they are thawed.
*To defrost crab legs place them on a rack in a watertight container in the fridge for 8 hours to allow the ice to melt and drain while they are defrosting.

Now on to the recipe…

You will need:
crab leg clusters (1-2 clusters per person, or however many you desire)
clarified butter (recipe below)

Step 1: Rinse off the frozen crab leg clusters and set aside.

Step 2: Fill a large pot about half way or a little less than halfway with water. Salt the water. Then bring the pot of salted water to a rolling boil ( I didn’t have a steamer, so i used the good old big pot of boiling water with a colander and a lid on top method. It worked beautifully ).

Step 3: Place the crab clusters into a metal colander and place the colander into the boiling water with the handles resting on the lip of the pot.

Step 4: Place a lid over the top of the colander to allow the crab legs to steam. Steam crab legs for about 5 – 7 minutes or until heated through and you start to smell their sweet aroma… its so divine!

Step 5: Remove the crab legs from the steamer and serve immediately (its a good idea to start your sides ahead of time so they are almost finished when you start steaming the crab legs, as they only take a few minutes). The meat from the fresh crab legs is so sweet and succulent… it is a very satisfying experience! Don’t forget to place a small dish of clarified butter at each place setting to dip the crab meat in! Enjoy!

Clarified Butter

Place 2 sticks of unsalted butter into a small sauce pan. Melt over low heat, watching carefully so as not to burn it. Remove butter from the heat once the milk solids have sunk to the bottom of the pan. Strain butter through a cheese cloth into a clear storage container ( i usually use an old recycled glass jar). Discard the solids left behind. You can store the clarified butter in the fridge and use for any recipe that calls for regular butter or use it in such instances as the crab legs as a dipping sauce to enhance flavors of a dish.

Broiled Chili Pepper Broccoli

1-2 heads of broccoli, cut into big chunks
olive oil for drizzling
2 Tbsp. butter (optional)
1 Tbsp. chili pepper flakes
2 large garlic cloves, minced
sea salt and black pepper to taste

On a large baking tray, spread out the chopped broccoli pieces and drizzle with olive oil. Toss the broccoli pieces in olive oil until well coated. Cut up chunks of 2 Tbsp. of butter and place randomly throughout the spread out broccoli pieces. Sprinkle with minced garlic, chili flakes, salt, and pepper. Broil in the oven for about 10 minutes or until tops of broccoli begin to brown and crisp, but not too much. I recommend tossing the broccoli pieces every few minutes to evenly brown them.

Taragon and Buttered Red Potatoes

4 medium sized Red potatoes
3 Tbsp. butter
2 tsp. dried tarragon
sea salt and black pepper to taste

In a medium sized pot place the 4 red potatoes. Fill pot with water until just covering the tops of the potatoes. Bring the pot of potatoes to a boil and boil until potatoes are tender when pierced with a fork. Drain the water from teh pot and let the potatoes cool for a few minutes. Peel the skins from the potatoes and chop into large bit size chunks. Place in a serving bowl and top with 2 Tbsp of butter, tarragon, salt, and black pepper until well coated over the potatoes and the butter is melted. Serve warm.

As promised, here is a photo of the crock pot Chicken Cacciatore recipe I posted last week for those of you who are curious as to what it is supposed to look like. After posting the recipe, which I’ve made several times, I got so hungry for it, I made it for dinner that week. It was still just as delicious as every time I make it.

Crock Pot Chicken Cacciatore

Eggplant Parmesan was something I never appreciated as a kid, but now it is a dish of my mother’s that I savor. Well, maybe the more appropriate term is more like devour… but this dish is delicious just the same! It is a great alternative to chicken Parmesan (which is made the exact same way, but with a pounded chicken breast instead of a slice of eggplant). This is also a great vegetarian dish and the breading can also be substituted for gluten free ingredients, which I will show you in the recipe below. Hope you enjoy this yummy dish, and try not to eat the whole pan!

Step 1: Prep 2 eggplants by peeling the purple skin off and then slicing it down into about 1/2 inch thick slices.

Step 2: Arrange the sliced eggplant into a shallow dish stacking the slices on top of each other if necessary. You may need to use two dishes to fit all the slices from both eggplants (I used two pie plates).

Step 3: Pour milk over the eggplant slices enough to just about cover them. Let the eggplant soak in the milk for 1-3 hours (the longer the better). This will help mellow some of the bitterness.

Step 4: Once the eggplant is done soaking, fill one bowl with some all-purpose flour (or Gluten free all-purpose flour), another bowl with about 4 whipped eggs, and a third bowl with Italian seasoned breadcrumbs (or crushed corn flakes for a gluten free version. Line the three bowls up in this order: Flour, eggs, and breadcrumbs. Then spread some tomato sauce into the bottom of two baking pans like you see in the picture… just enough to coat the bottom of it to keep the eggplant from sticking. Once you have your bowls lined up use a fork to stab a slice of eggplant and dip first in the flour and coat all sides of the eggplant slice, then dip into the eggs, then dip into the breadcrumbs and set on a plate. Repeat the process until all the eggplant slices are coated.

Step 5: Heat a large skillet over meadium heat with a fairly generous amount of canola or olive oil coating the bottom of the skillet. Place 4-5 slices of eggplant in the pan and brown both sides (about 1 minutes or so per side).

Step 6: Remove browned eggplant slices and place onto several sheets of paper towel to soak up some of the oil. Pat some of the excess oil from the top and let them cool off. Repeat the frying and paper towel process until all the slices are done.

Step 7: Place the sliced eggplant in the baking pans with the sauce from earlier. Layer them on top of each other as shown in the photo (should make about 2 layers per pan).

Step 8: Pour the remaining sauce over the top of the eggplant slices and then cover each pan with foil. Bake for 30 minutes at 350 degrees F.

Step 9: Meanwhile, grate some provolone cheese (probably about 1/2 lb.). Set the cheese aside in a bowl or on a plate and try not to eat it all.

Step 10: The last 5 minutes of baking, sprinkle on the provolone, and be generous… this is the best part! Make it ooey and gooey…then pop the pans back in the oven for the last 5 minutes of baking time and don’t take it out until all that cheese is melted all over!

Voila! You now have an amazingly delicious dinner to serve up to your family, for company, or to even eat all by yourself. Yes, once you taste this you will realize why its possible to think of high jacking the eggplant and running into a corner somewhere and eating it all by yourself! It pairs nice with just a simple salad. Enjoy!

Various red and white wines

I do not claim to know much about wines by any means, in fact I don’t even drink wine for social occasions, except at communion. One thing I do know and appreciate about wines though, is that they can deepen or freshen certain tastes in food. There are times when a good meal calls for some wine to be added and times when it doesn’t, but the enhancement of flavor and aroma it brings to those few special dishes can make all the difference in the world! I often like to use red wines to enhance beefy flavors like a red wine pot roast, beef and vegetable soup, sausage soup, or one of my favorite recipes, beef burgundy. As far as white wine goes, I often like to use it to freshen up flavors such as shrimp scampi dishes, light pastas, or in some rare cases add it to a red sauce to give it something extra special. Wonderful things happen… trust me! One of my favorite dishes to add white wine to is my crock pot chicken cacciatore. For a red wine I recommend the brand “Big House Red”, it has a well balanced deep flavor. For white wine I recommend a Chardonnay variety. I have little experience with a wide variety of cooking wines, but with the little experience I have had, these are the two wines I keep coming back to. Enjoy the recipes! P.S. So sorry I don’t have pictures of these two beautiful dishes, but if I make them in the future I will be sure to upload them.

Beef Burgundy
(you may need to modify amounts accordingly, this recipe is made to feed a large crowd)

4 medium onions, sliced
1.5 lbs. mushrooms, sliced
2 Tbsp. butter

Add ingredients above to a pot and saute onions and mushrooms, then remove and set aside.

2 lbs. Top Eye Round Steak, cut into bite sized strips
1 tsp. salt
1/2 tsp. marjoram
1/3 tsp. thyme
1 bunch of fresh parsley, chopped
1/8 tsp. black pepper
4-6 cloves of crushed garlic
1 c. red wine
2 beef bullion cubes
Uncle Ben’s Original recipe Wild Rice, cooked according to package directions ( 1 package serves 4 people)

Saute ingredients above in pot until browned and steak is cooked through, then set aside. Meanwhile in another small measuring cup or bowl, dissolve 2 beef bullion cubes in water. Make a rue in the pot over medium heat by adding 2 Tbsp. butter, and about 1 -3 Tbsp. of flour. Mix together until it forms a paste. Add liquid beef broth to the rouge and whisk together. Add in 1 cup of red wine and 1/2 cup of water. Cook for about 15 minutes, then add in the meat mixture and onions and mushrooms you set aside earlier to the liquid. Cook on low for about 1.5 – 2 hours. You may need to adjust the flavoring by adding a few more beef bullion cubes and some salt and pepper. Serve over wild rice.

NOTE: This dish does well prepared one day ahead of time. Just simply store in a pot with a lid or in a large container in the refrigerator over night, then reheat before serving.

Rachel’s Crock Pot Chicken Cacciatore

Ingredients:
2 -3 boneless/skinless Chicken breasts or chicken thighs/legs
1 onion, sliced
1 green pepper, sliced
1 package of mushrooms, chopped in quarters
1 Tbsp. bacon grease (optional)

For Sauce:
1 Large can of stewed or diced tomatoes
1 – 28oz. can of crushed tomatoes
2 bay leaves
1 cup of white wine
1 cup of low sodium chicken broth
1 bunch of fresh parsley, chopped
kosher salt
black pepper
1 package of thin regular or whole wheat spaghetti noodles, cooked according to package directions

Put all ingredients into the crock pot and stir around until the tomato sauce is blended in with the wine and spices. Cover crock pot with lid and cook on medium/high heat for 2-3 hours, or on low for about 4-5 hours. 30 min. before serving prepare thin spaghetti noodles according to package directions. Break up chicken pieces (if using chicken breasts) into a few sections, usually I pull apart each chicken breast into 4 pieces. Serve chicken and sauce over thin spaghetti noodles, garnish with some grated Parmesan or Romano cheese. Enjoy!

Chicken Pad Thai

I am sitting here writing this post while actually eating some of the left over Chicken Pad Thai I made last night. I have to say, it’s still good the second time around! This was my first attempt at making Chicken Pad Thai. I often order it at Thai restaurants, but I wanted to be able to replicate something just as tasty at home. Plus it was a bonus that Pad Thai noodles are made out of rice, which means it was another gluten free recipe I could add to our list. My sister and husband loved it, and so did I. I even saw everyone go for seconds, including me! This was fast and easy and required a lot of simple ingredients. I definitely recommend using the Annie Chun’s brand of Pad Thai rice noodles, but if you don’t have that brand available at your grocery store, any Pad Thai rice noodles will do just fine.

Ingredients
Olive oil
2 -3 garlic cloves, crushed
1 onion, chopped finely
2-3 small chicken breasts trimmed, and cut into tiny 1/2 inch – 1 inch cubes
2 eggs, lightly beaten
1 package of Annie Chun’s Pad Thai Rice noodles cooked according to package directions
1 cup fresh bean sprouts
1 cup of snow peas
Garnish: lime wedges, cilantro leaves, chopped green onions, and roasted peanuts

For Sauce:
2-3 Tbsp. lime juice
3 Tbps. fish sauce, plus another teaspoon if desired.
2 1/2 Tbs. sugar
1 tsp. crushed red pepper flakes
1 Tbsp. peanut butter
1 1/2 Tbsp. Rice vinegar

Measure out peanut butter first, and melt in microwave for 20 – 30 seconds until just melted. Add in all other ingredients and whisk with a wire whisk in a glass bowl or measuring cup. Set aside.

Directions for Pad Thai:
Heat a medium to large pot with water until boiling. Cook noodles according to package directions, then set the noodles aside in a colander. Heat a wok or large skillet over medium heat with 2 Tbsp. of olive oil. Add onion, chicken, and crushed garlic. Cook until chicken is no longer pink and the onions have slightly browned and softened, set aside the chicken mixture in a bowl. Add another 2 Tbsp. of olive oil to the skillet. Add the lightly beaten eggs and let it set slightly, then scramble the egg until little pieces form (you don’t want huge chunks of eggs, so you may need to break up the scramble enough so that the egg pieces are to how you like it). Reduce the heat to low, then add the sauce stirring with a whisk and add in the noodles. Coat the noodles with the sauce, then add in the chicken mixture, snow peas, and bean sprouts. Cover with a lid to slightly steam the snow peas and bean sprouts for about 3 minutes. Keep tossing the noodles so the sauce coats everything. Serve onto plates and garnish with squeezed lime wedges, cilantro, peanuts, and green onions. Enjoy!