Saturday, July 30, 2011

Easiest, Yummiest Dinner Crepes

I love this recipe because you can make the crepe batter in the morning and let it chill in the fridge until dinner.

I buy a rotisserie chicken from Costco and take all the meat off, then I buy some provolone, tomatoes, and avocados... So yummy. We might need this tonight!
To make crepes:
2 large eggs
1 cup whole milk
6 tablespoons water
1 cup bleached all purpose flour
1/2 teaspoon table salt
3 tablespoons unsalted butter, melted, plus extra for brushing pan.

1. Mix all ingredients (except melted butter) in food processor or blender (or by hand as noted above) until smooth batter is formed, 3 t0 4 seconds. Transfer batter to covered container; refrigerate at least 2 hours or, if desired, up to 2 days.

2. Gently stir batter if ingredients have separated. You are supposed to use a skillet to make each crepe individually, but they turn out just as yum if you do it on a griddle. I use a griddle, and can do two at a time! You just have to have a 1/4 measuring cup with a flat bottom so you can smooth out the crepe. Then flip when it starts to brown.

3. Place cooked crepe on a plate and do it again, and again. Believe me you will want to make millions of them. :)

Tuesday, July 19, 2011

Easy Cream Cheese Crockpot Chicken

I love easy meals. I saw this recipe floating around Pinterest and had to give it a try. I was a little worried it'd taste too cream cheesy but it wasn't at all; it had a good flavor to it. I added a little salt to mine because I like everything with a little extra salt.

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed.
- Can of Corn, drained.
- Can of Rotel

Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, so this is usually 2 dinners & a lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

Thursday, July 14, 2011


Our friends Jacob and Rachel have this seriously good camping treat they make called woofums. They invented these special poles that you wrap a biscuit around, cook your biscuit over the fire into a little cup, and then fill with pie filling and top with whipped cream. Yum! Well sometimes I want woofums but don't have the special poles to make them, so I invented a way to get something close at home.

I wrapped biscuits over a mini muffin tin and baked them in the oven at 400 for about 10 minutes.

They came out looking like this:

Then I loaded them up with cherry pie filling, whipped cream, and voila! You could also go with apple pie filling, strawberry...the options are endless!