Crepes are really easy once you get your batter just right and get the hang of it. They are a nice twist on pancakes and can be made so many ways. This is one of my favorites.
Apricot & Bacon Crepes
1/2 c. all-purpose flour
1 Tbsp. sugar
1 Tbsp. Apricot Jelly
2 slices bacon, cooked and crumbled (can substitute turkey bacon)
3/4 c. whole milk
2 large eggs
1 12 Tbsp. melted butter
Cooking Spray
In a blender or food processor, add flour, sugar, milk, apricot jelly, eggs and melted butter. Pulse until it is smooth and very thin. Precook 2 slices of bacon and chop into tiny pieces Add to the batter and stir well.
Heat a medium skillet until hot and spray with cooking spray. Pour just enough batter (which will be very thin) into the center of the pay and swirl it around the pan until it covers the edges (about 2 heaping Tbsp. into the center). Allow to cook for a minute or two on one side and when browned, flip over. Begin rolling up the crepes using a couple of spoons or forks. Gently roll them up and place them on a plate. Continue until all batter is used. Makes about 6 crepes. Top with syrup or powdered sugar!
Enjoy!
These are wonderful as a sandwich, or you can use them as a true "Chicken Fried Steak" and pour some gravy over them.
Flattened Chicken Breasts - for Sandwiches
4 to 6 chicken breast tenders (1/2 a breast)
1 cup Panko bread crumbs
1 cup all purpose flour
1 tsp. ground pepper
1 tsp. sea salt
1 tsp. basil
1/2 can evaporated milk
Oil for frying
Lay chicken tender between two pieces of plastic wrap and pound out with a mallet or other heavy object until the chicken is flattened. Mix Panko, flour, and seasonings in a wide bowl. In a second bowl add the evaporated milk.
Dip the chicken breast into the flour mixture first, then the milk and then back again into the flour. Set aside and repeat until all chicken pieces are coated.
Bring oil up to 375 degrees and drop breaded chicken into the oil. When it browns on one side, turn to brown the second side. Drain on a paper towel.
Serve on bread or with gravy over top.
Enjoy!
Lamb is a rather expensive meat, but I really love the flavor I can get out of it. Last night I visited a local grocery store and they ha 5 packages of Lamb Shanks marked down for quick sale. I'm talking really marked down. They were marked down from $8.00 a package or so to $2.18 per package. What a deal! I bought them all!
Lamb Shanks
4 to 6 lamb shanks
4 Tbsp. Balsamic Vinegar
4 Tbsp. Soy Sauce
2 Tbsp. Worcestershire
1 Tbsp. ground pepper
1 tsp. Thyme
1/2 stick real butter
Melt butter in a deep skillet (one with a lid). Add the lamb shanks and brown quickly on each side. Add the Balsamic Vinegar, Soy Sauce and Worcestershire. Add seasonings and 2 cups of water. Cook, covered, over medium heat for approximately 1 hour, adding water as needed. Water should not cover the lamb shanks, but be enough for them to simmer.
Remove from the drippings and serve with a little bit of the drippings drizzled over top. These were so tender they fell apart!
Enjoy!
My husband's family reunion was last weekend and I wrestled with what to take to the pitch-in. I finally came up with this cake recipe. I must say it went over well, over half of it was eaten! I'm just glad there was some left to take home!
Walnut Praline Bundt Cake
1 cup chopped walnuts
1 cup softened real butter
1 8 oz pkg. brown sugar
1 16 oz pkg whipped cream cheese
4 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 8 oz container sour cream
2 tsp. hazelnut extract (or vanilla)
In a medium saucepan, mix brown sugar and butter, add in whipped cream cheese, sour cream and hazelnut extract. Beat the 4 eggs and slowly add them to the wet ingredients. In a separate bowl, combine flour, salt, baking soda, baking powder and slowly add to the wet ingredients. Mix well and pour into a Bundt pan sprayed with cooking spray. Make sure you spray it well so that it does not stick.
Bake at 325 degrees for approximately 1 hour. Check at 45 minutes to see if it is done. Turn out onto a cooling rack and cook for 30 minutes until it is just warm.
Praline Icing
1 cup brown sugar
1/2 cup real butter (1 stick)
1/4 cup evaporated milk
1 tsp. hazelnut extract
1 1/2 to 2 cups powdered sugar
Over low heat, melt butter and add brown sugar. Allow to heat until it becomes smooth and creamy (stirring continuously). Remove from heat and pour into a bowl. Add evaporated milk and hazelnut extract. Beat well and then slowly add the powdered sugar, beating until it forms a frosting-like consistency. It should be slightly thin enough to pour over the cake. Drizzle over a barely warm cake.
Enjoy!
Anna Leigh posted these Garlic Knots on Facebook and I had to share them with you, with her permission of course. We are always talking about food and sharing recipes. I have to make these soon, they looked great!
Garlic Knots
1 can of buttermilk biscuits
4 Tbsp. butter
1/2 tsp. dried parsley flakes
Parmesan cheese (the can type)
Cut each biscuit in half and roll out into 10 - 12" ropes. Twist them up to make the knots. Mix the butter, parsley flakes and parmesan in a bowl and roll the knots in the mixture. Put them on a greased baking sheet and bake for 10 minutes at 400 degrees. Pour the remaining mixture over the top while they are hot.
Yum Yum! Enjoy!
This recipe is sort of a cross between my Debi-Burger-Helper (as the grandkids call it) and my Beef and Noodles. It was fabulous!
Steak and Noodles
2 Ribeye steaks, cut into very thin slivers
1 green bell pepper, cut into thin slices
1/4 small red onion, cut into slices
10 baby carrots, cut into thin slices
2 green onions, chopped
1 can beef broth
2 Tbsp. butter
2 cups wide egg noodles
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. ground pepper
1 Tbsp. salt
Slice steaks into small, thin strips and add to skillet with melted 2 Tbsp. butter, soy sauce and Worcestershire. Saute' for about 10 minutes and then add 1 cup hot water, the bell peppers, carrots, red and green onions. Add water as needed to keep it just above the meat. Cook for approximately 1 hour so that meat is tender and veggies are done (especially the carrots). It should cook down almost to a gravy consistency. Add 1 can of beef broth and bring to a boil. Boil an additional 15 to 20 minutes, then add 2 cups wide egg noodles. Boil until noodles are tender. Allow to cook down just a little without adding more water so that it has thickened.
Enjoy!
I decided to try something new last night and it came out as the easiest and one of the best Pot Pies I have ever made! Love this one.... The crust was so flaky on top and bottom!
Easy Chicken Pot Pie
2 pkgs. refrigerated Crescent Rolls
3 chicken breasts, cut into small pieces
6 to 8 baby carrots, sliced thinly
1 stalk of celery, sliced thinly
1 cup left over Rice Pilaf (pre-cooked)
2 green onions, chopped
2 Tbsp. diced red onion
1 large potato, peeled and diced
1 can cream of chicken soup
1/8 cup evaporated milk
1 Tbsp. butter
1 quart of water
1 Tbsp. salt
1 Tbsp. ground pepper
Melted butter to brush top (2 Tbsps.)
Add 1 quart of water, chicken, potato, carrots, celery and onions to a stock pot. Boil for approximately 15 minutes or until chicken and potatoes are done, but potatoes are not mushy. Drain. Add back to the pan and combine cream of chicken, butter, evaporated milk, salt and pepper. Stir well to mix for about 5 minutes and then remove from heat.
Using a 9x9 pan, spray bottom and sides with cooking spray. Press 1 package of Crescent Rolls into the bottom, pinching the edges together. Ladle in the chicken mixture and spread out evenly. Top with the other roll of Crescent Rolls and pinch the edges together. Brush the top crust with melted butter.
Bake in a pre-heated 350 degree oven for about 18 to 20 minutes (just until top is browned).
Remove and Enjoy!
Donut holes are a snack that you just can't stop eating....these have just a kick of honey and hazelnut to make them even more addicting.
Honey Hazelnut Donut Holes
1 can Grand's Biscuits
Enough oil for frying (I use canola oil)
Drizzle:
1 tsp. hazelnut flavoring
1 1/2 cups powdered sugar (more or less)
1 tsp. honey
Cut biscuits into small pieces and drop them into hot oil (375 degrees). Turn to make sure both sides get done. Remove to paper towels to drain.
Combine the drizzle mixture and immediately drizzle over the donut holes. You want it thin, but not too thin. If it gets too thin, add a little more powdered sugar.
Your kids will love these!
Enjoy!
I am always looking for a different way to make something. These little mini croissant pizzas are easy because you just buy the packaged croissants at your grocery store or bakery and build your pizza right on them.
Mini Croissant Pizzas
6 to 8 croissants, cut in half.
2 cups mozzarella cheese
1 lb. lean ground beef or sausage
1 Tbsp. minced garlic
1 Tbsp. ground pepper
1 tsp. sea salt
2 green onions, finely diced
1 Tbsp. oregano
1 Tbsp. Basil
1 tsp. cilantro (optional)
6 to 8 Tbsp. pizza sauce
Preheat oven to 400 degrees. In a skillet, sauté ground beef or sausage (or a combination). Add minced garlic, green onions, salt, pepper, oregano, basil and cilantro. Cook until meat is done and drain well.
Cut Croissants in half and place them on a cookie sheet sprayed with cooking spray. Spread 1 Tbsp. pizza sauce on each croissant. Add a pinch of mozzarella cheese to each and then top with the meat mixture. Top with more mozzarella cheese (as much as you can get to stay on there). Bake at 400 degrees for about 15 minutes, or just until cheese melts and croissants are getting a little crusty.
Serve & Enjoy!
Chinese food is one of my favorites. Normally, I make Chicken Mei Fun Noodles, but the other night I had some left over steak and it was fabulous! Give this one a try.
Steak Mei Fun Noodles
1/4 pkg. Mei Fun Noodles
4 cups water for soaking noodles
4 baby carrots, julienne sliced (long, thin slices)
2 green onions, chopped
3 Tbsp. diced red onion
1 piece of leftover roast or steak, cut in small very thin slices
2 eggs, pre-scrambled (optional)
1 tsp. minced ginger
1 tsp. minced garlic
3 Tbsp. soy sauce
1 tsp. ground pepper
1 cup beef broth
2 Tbsp. butter
You will only need approximately 1/4 to 1/2 of the Mei Fun Noodle package. Place them in water and allow them to sit for at least 30 minutes. You want the noodles to absorb the water and be tender.
Meanwhile, thinly julienne (slice) the baby carrots, chop the green and red onion and slice the leftover steak into small, thin slices (about 1/2" x 3/4"). Place butter, carrots, onions, steak, ginger, garlic, pepper and soy sauce into a deep skillet and sauté for 6 to 8 minutes. Add beef broth. Bring to a boil. Drain the water off of the noodles and add them to the skillet. Stir to mix and continue to stir until most of the broth has condensed down into the noodles. If desire, pre-scramble 2 eggs with a little milk. Add them into the mixture and serve.
You can also add things like bamboo shoots, thinly sliced zucchini, etc. Kick it up a notch!
Enjoy!
