Basic Crepes

I have tried several recipes for just your everyday "basic" crepe, but none works better than the one I learned from friends while I was abroad.  You can experiment with adding all sorts of things--I personally only do 'sweet' and not 'savory' crepe recipes, so I always add a dash of nutmeg and a few dashes of cinnamon!

Ingredients:
1 C all-purpose flour
1/2 C milk

2 eggs

1/2 C water
1/4tsp salt
2 TB butter, melted
Toppings (optional): Lemon & powdered sugar, jams, syrup, fruits, Nutella, chocolate sauce

In a medium bowl, mix flour and milk.  Carefully add two eggs, incorporating the first before adding the second.  Next gradually add the water.  Next add the salt and melted butter, mixing until the batter is smooth.

Pre-heat a pan over medium heat.  Once heated, pour 1/4 C batter into the pan.  Immediately tilt the pan in circular movements so the batter coats the surface evenly.

Cook crepes ~2 minutes, until the bottom is slightly browned and the edges begin to cook, then flip and cook the other side.

Serve with all sorts of delicious toppings and enjoy!

If you have kids or a real sense of adventure, I also recommend doing some fun colored crepes -- just add a few drops of food coloring and there you go!

Tuna Casserole

As a general rule, I am a fish person.  I am NOT, however, a tuna person.  So when my friend S gave me 14 cans of tuna that she didn't want, my boyfriend Z gladly accepted them and encouraged me to make a tuna casserole.  We have since made it several times, and I've even been eating it!  So if you are not exactly a tuna person, at least give it a try (or make a friend make it and try just a smidge!)

Ingredients:

1 (12 oz) package egg noodles, cooked al dente

1/4 C onion, chopped

2 C shredded cheese (I used cheddar but you can use whatever kind you like!)

1 C frozen green peas

2 (6 oz) cans of tuna, drained and flaked with a fork

1 (10.74 oz) cans of cream of mushroom soup

2 sticks celery, chopped

1 cup potato chips, crushed

Preheat the oven to 425 F.

Bring a large pot of water to a boil, then add egg noodles.  Cook pasta in boiling water for 5-7 minutes or until al dente.  Drain the noodles.

In a large bowl, mix cooked noodles, onion, 2 C cheese, peas, tuna, and mushrooms.  Once thoroughly mixed pour into a 9 x 13 baking dish.  Top the dish off with the crushed potato chips.

Bake 15-20 minutes or until the cheese begins continually bubbling and the top begins to lightly brown.  Be careful to keep an eye out on this dish -- potato chips can be slightly finicky, and no one wants burned potato chips in the oven!

Cool, serve, and ENJOY! :)


Recipe adapted from: http://allrecipes.com/recipe/best-tuna-casserole/

Oatmeal Bites

Want some amazing, healthy, on-the-go breakfast?  This will definitely be your go to recipe!  The best thing about it is that you can bake these, freeze them, and pop them in the microwave on your way out the door!

Ingredients:
2 eggs
2 C applesauce
5 C old-fashioned oats
2 1/2 C milk
1/4 C flaxseed meal (buy this bulk, much cheaper!)
1/4-1/2 C honey (more honey = more sweetness)
1 TB ground cinnamon
3 tsp baking powder
1 tsp vanilla extract

Topping ideas: frozen/fresh fruit, dark chocolate chips

Preheat the oven to 350 F.  In a medium sized bowl, mix the eggs, vanilla, applesauce and honey together. Carefully add in oats, baking powder, flax, and cinnamon.  Mix in with the wet ingredients, then pour in the milk.  Make sure the mixture is thoroughly incorporated.  This batter WILL look runny--don't be scared by this.   

Line a two 12 muffin pan trays with paper liners.  Fill liners halfway full (between 1/8 and 1/4 C per muffin liners).  If adding toppings, put them on top or mix in with the batter at this stage.

Bake 15-20 minutes or until a toothpick in the center comes out clean.  Cool and enjoy!

Recipe adapted from: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly//

Chicken & Artichoke Hearts

Here's to being adventurous!  I've never liked artichoke hearts--I suppose this comes from my pre-disposition as a child to not like things like look healthy...or are kind of squeaky in texture...  Fortunately Z has definitely broadened my horizons!  This evening I was thinking about something to make for dinner, and I took it upon myself to try to incorporate the jars of artichoke hearts that I recently picked up at the grocery store. My journey found me to this recipe which is exquisite!  Please try and enjoy.

Ingredients:
1-2 TB unsalted butter
1/3 C all-purpose flour
4 skinless, boneless chicken breasts (I cut mine into small pieces)
4 TB lemon juice
2-3 TB lime juice
2 TB Worcestershire sauce
1 1/4 C chicken broth
1/2 tsp garlic salt
1 bay leaf
1 tsp dried basil
1 (13-14 oz) can artichoke hearts, drained and chopped
1 TB cornstarch
1/4 C water

Melt the butter (start with 1 TB and increase if you need) in a medium skillet over medium heat.  While this is melting, combine flour and salt in a small bowl, and gently press the chicken pieces into the mixture to coat.  Shake off all excess flour.  Arrange the chicken in the pre-warmed skillet and cook until lightly browned on each side (~8-10 min).

Once the chicken is cooked, place the pieces into a medium pot.  Add lemon juice, lime juice, chicken broth, Worcestershire sauce, garlic powder, bay leaf, and basil.  Bring to a boil, then cover and simmer on low heat for 15 minutes.  Stir in the chopped artichoke hearts, and continue simmering for another 8-10 minutes.

Mix the cornstarch and water together in a small bowl. Carefully pour the mixture into the pot with the chicken and broth, and cook (stirring occasionally) for 5-8 minutes, or until the broth has thickened.

Serve, cool, and enjoy!

Recipe adapted from: http://allrecipes.com/recipe/lemony-chicken-with-artichoke-hearts/detail.aspx

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Bite Sized Quiche!

While I was doing my usual perusal of recipes online, I found one for crustless quiche.  While I was a bit apprehensive, both Z and I grew up with our mums making crusted ones, I finally succumbed and made some!  These would be a perfect appetizer or fun snack for a party!

Yields:
12 "muffin" quiches
+ 20 "mini muffin" quiches

Ingredients:
Olive Oil
1/2 onion
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 tsp garlic, minced or crushed
5 eggs, beaten
2 C cheddar cheese, shredded
1/4 tsp pepper

Preheat the oven to 350 F.  Lightly grease a muffin pan--since this recipe yields a higher amount of muffins, you can either use two normal 12 muffin man, or I used a 12 muffin pan and one 30 mini muffin pan.

Heat the olive oil in a medium sized skilled over medium-high heat.  Add onion, stirring occasionally, until they become soft.  Stir in the spinach and continue to cook until most of the excess moisture has evaporated.  During the last 1-2 minutes of cooking, add the garlic.  Once cooked through, remove from heat and set aside.

In a large bowl, combine eggs, cheese, and pepper.  Next add the spinach mixture and stir to blend.   At this point your mixture will be wet and glompy, but don't worry--it will turn out delicious once cooked!

Spoon mixture into muffin pan, filling about half full.  For 12 muffin pan, cook for 10-12 minutes, checking often to see where they are at.  For the mini muffin pan, cook 6-8 minutes, again checking often to see how they are cooking!

Serve with a smile.

Adapted from: http://allrecipes.com/recipe/crustless-spinach-quiche/detail.aspx

Earl Grey Muffins

I am an avid tea drinker, so it was fitting that I stumbled upon a recipe for tea-flavored muffins and I just HAD to try them!  The taste is very subtle, but very delicious---even for those non-tea drinking people!

Ingredients:
4 Earl Grey tea bags
1 C milk
2 1/2 C self-raising flour
3/4 C granulated sugar
1 TB poppy seeds
1 stick butter, melted
2 eggs
To glaze: honey/powdered sugar

Preheat your oven to 350°F.  Line a muffin tin with paper liners and set aside.

Warm the milk until it is nearly boiling in a small pan (make sure to watch it carefully-you don't want the milk to burn on the bottom of the pan!), then take off heat, add the tea bags, and let it steep.

Put flour, sugar, and poppy seeds in a large mixing bowl and stir to combine.  Add milk mixture (removing tea bags first of course!), butter, and eggs.  Mix gently either with a mixer, spoon, or whisk until smooth.  Spoon the mixture into the prepared liners and bake for 15 minutes or until the top is browned and a toothpick inserted in the muffin come out clean.

**Note: Overcooking them will dry them out!

Cool the muffins on the rack for 10 minutes.  Pour a dab of honey on the top, and brush it around covering the entire top with a knife or your (clean) fingers.  Sprinkle a pinch of powdered sugar and serve!