Crepes

Crepes are a great very versatile dish. They are great stuffed with fruit, eggs, or meats and veggies.

What You Need

1 1/2 c flour

1 T sugar

1/2 t Baking Powder

1/2 t salt

2 c milk

2 T butter, melted

1/2 t vanilla

2 eggs

Directions

Mix flour, sugar, baking powder, and salt in a large bowl. Stir in remaining ingredients, then beat with a hand mixer till smooth. Lightly butter (or spray with non-stick cooking spray) a medium skillet and heat over medium heat until bubbly. Pour 1/4 c batter onto heated and greased skillet rotating immediate to let the batter coat the bottom of the pan. Cook until lightly browned then flip and cook other side until lightly browned. Repeat with remaining batter. Stack crepes with a layer of wax paper or seran wrap between each, and keep covered.

I had our crepes with a touch of Nutella, strawberries, bananas, and vanilla pudding. But you can stuff then with just about anything. They do taste better if they have some sort of sauce with the filling ( pudding, cheese sauce, cream, etc).

Apologies

Sorry everyone that I have not been updating this blog with new ideas. Things got a little crazy last week. Also I seem to be hitting a idea block. I am just simply running out of new ideas for dinners. Couple that with the fact that things are going to stay crazy for a while, has got me thinking of taking the blog down a slight notch.

Instead of stressing about trying to find new recipes all the time I will just post new ones when I come across one. Otherwise feel free to keep using the recipes I have posted, and as always, please feel free to share some of your favorite recipes with me as well, so that we can share in the bounty together!

Sorry

Sorry I have not been able to get meal plans and recipes out this week. We have had a lot going on in my family, and I have just not been able to get that done. Please bear with me and I will try to pick up the ball again for next week. In the mean time feel free to browse old recipes to plan out your meals. Thank you for your patience!

Ashley

Pork Chop and Potato Skillet

What You Need

6 Pork Chops

1 can Cream of Mushroom Soup

1 can Mushrooms, undrained

1/4 c water

2 T dry white wine, or apple juice

1/4 t thyme leaves

1/2 t garlic powder

1/2 t Worcestershire sauce

6 medium new potatoes (or small red potatoes) cut into fourths

1 T pimiento

1 small package frozen peas

Directions

Place pork in a large greased skillet and cook over medium high heat, turning once, till each side is golden brown. In separate bowl mix soup, mushrooms, water, wine/apple juice, thyme, garlic, and Worcestershire, then pour over pork. Cover and cook for additional 15 minutes. Add potatoes to skillet, cover and cook another 15 minutes. Stir in Pimiento and Peas, cover and cook an additional 10 minutes, stirring occasionally, until peas are tender and pork is cooked through. Serve as a one dish meal.

(It can also be prepared in the crockpot. Just omit water and add 3 T flour to soup mixture. Place potatoes in first, then cover with 1/2 soup mixture, top with pork and the remaining soup mixture. Cook on Low for 6 hours. Then remove pork, stir in pimiento and peas, and cook for additional 15 minutes. )

Grilled Garlic-Lime Fish

What You Need

Fish (whichever type you like, and enough for the family)

2-4 Limes

3-5 Garlic cloves

salt, pepper, ginger

Directions

In large bowl, or gallon zip lock, squeeze limes, mince and add garlic and spices, then add fish. Let marinate for at least 2 hours. Place marinated fish on preheated grill over medium heat. Cook fish for 10-15 minutes, flipping halfway through. Serve with rice and steamed veggies.

Ashley's Chicken and Gnocchis

Gnocchis are little potato-pasta dumplings that you can find in an air removed plastic package in the specialty Italian food section. They have a very simplistc flavor, but are very yummy and are often a great hit with the kids! This is my absolute favorite way to eat Gnocchis! Enjoy!!!

What You Need

3-4 chicken breasts

1/2 jar Alfredo Sauce

1 jar Pesto Sauce

1 jar artichoke hearts, quartered

1 can diced tomatoes (or use 3-4 fresh tomatoes, diced)

1 bag gnocchis

Directions

Slice chicken into thin, short strips. Place in frying pan with about 1 T olive oil, to keep it from sticking, and cook over medium high heat until cooked through. Then add sauces, artichokes, and tomatoes, and simmer while you cook the gnocchis. Fill a saucepan half full of water and boil. Add gnocchis to boiling water, and let cook until gnocchis float to top (about 3-5 minutes). Remove floating gnocchis and add to sauce. Serve as a one dish, or serve with garlic toast and salad. Enjoy!

Fried Chicken

What You Need

Chicken (for the original fried chicken get assorted bone in, you can also use boneless if you prefer)

1 egg

1-2 c flour

1/2 c buttermilk (you can use regular as well)

salt and pepper

(You can also use additional spices for added flavor, like cayenne pepper, thyme, garlic, marjoram, ect. You want to use a lot of salt and pepper, and a pinch of other seasoning since that will really make your chicken flavorful!)

Directions

Fill a large frying pan with oil about an inch deep. Place over medium high heat so that the oil reaches a temperature of 375 degrees. In flat bowl, or deep plate, beat the one egg. In separate flat bowl place flour, spices, and buttermilk. Using your hands incorporate the flour mixture so that it is slightly (and evenly) lumpy. Pat the chicken dry, dredge it in the egg, then coat in the flour mixture. Place the coated chicken in the hot frying pan. Cook for around 5 minutes on each side (until golden). Do not overcrowd the chicken in the pan, if necessary cook in 2 batches. The oil temperature will drop after adding the chicken, do not try to get the oil temperature back up since that will burn the chicken before it cooks through. After Chicken is done cooking place on a platter lined with paper towels to help absorb excess oil. Serve the chicken with mashed potatoes, gravy, and corn.

How To Make Fried Chicken Gravy

After Chicken is cooked drain excess oil from the frying pan, leaving the extra crispy bits of chicken, and a little excess oil. Return the pan to the stove over medium high heat. Add a few Tablespoons of flour, and a couple chicken bouillon cubes, using a fork to incorporate into a paste-y texture. Then add milk, stirring constantly, until you reach a desired consistency. Season with salt and pepper, and enjoy!