I have really been a in a cooking mode this last week. Thank heaven Carrie moved in. We had become fairly stagnant here when it comes to food.

* Last week I made Turkey sandwiches, complete with sprouts, swiss cheese, avocado, lingonberry jam, completed with homemade mayo.

* D got a reuben. His was done with swedish red cabbage and swiss with mustard all heated till melting...

* Last night, I wanted a quick lite dinner. pulled out a half of a full chicken breast. Sauteed it with mushrooms, hatch green chili, fresh green peas, mixed with salt and pepper to taste and finished off with a bit of sour cream. This lovely bright combination was served over extra wide noodles. Just a perfect lite dinner.

I wonder what this week will bring.

Thinking scallops/shrimp crepes.... and Green chicken enchiladas.

It was either going to be Green Chicken enchiladas or Crepes

CREPES WON!!!!

1 and 1/2 chicken breast diced (they were huge)
1 shallot diced
1 cup diced celery
1 cup sliced mushrooms
1 cup chopped broccoli florets
2 Tbls butter
Salt and Pepper to taste
1/2 c White wine(optional)
Start with butter in the skillet, add the chicken saute'. Add the shallots, celery, mushrooms, white wine, salt and pepper to taste. When the chicken is cooked all the way through add the broccoli florets. Let simmer for a few minutes. Add to the juices that are now in the pan
2 Tbls flour
whisk it in quickly as it will thicken quickly...add
1 cup heavy cream or milk
Pull it off the heat and let it sit while you make the crepes


Crepes

1 cup flour
1/2 tsp salt
3 eggs
2 c milk
2 TBLs melted butter

Whisk all together- pour about 1/4 to 1/2 c of batter into a hot lightly greased crepe pan. Cook till browned on one side.

To Serve...spoon Chicken mixture into the crepe and roll like an enchilada! Eat and enjoy

Happy Happy Happy family over here.

It was either going to be Green Chicken enchiladas or Crepes

CREPES WON!!!!

1 and 1/2 chicken breast diced (they were huge)
1 shallot diced
1 cup diced celery
1 cup sliced mushrooms
1 cup chopped broccoli florets
2 Tbls butter
Salt and Pepper to taste
1/2 c White wine(optional)
Start with butter in the skillet, add the chicken saute'. Add the shallots, celery, mushrooms, white wine, salt and pepper to taste. When the chicken is cooked all the way through add the broccoli florets. Let simmer for a few minutes. Add to the juices that are now in the pan
2 Tbls flour
whisk it in quickly as it will thicken quickly...add
1 cup heavy cream or milk
Pull it off the heat and let it sit while you make the crepes


Crepes

1 cup flour
1/2 tsp salt
3 eggs
2 c milk
2 TBLs melted butter

Whisk all together- pour about 1/4 to 1/2 c of batter into a hot lightly greased crepe pan. Cook till browned on one side.

To Serve...spoon Chicken mixture into the crepe and roll like an enchilada! Eat and enjoy

Happy Happy Happy family over here.

The rain changed our plans

for dinner last night. Carrie moved in on Sunday night and I had decided that dinner was going to be steaks on the bar-b with EVOO roasted potatoes and corn on the cob. The rain put a damper on those plans. Instead, I cut up sirloin steak into strips grilling it in the cast iron frying pan with leeks, garlic, and artichokes using EVOO and a parmesan italian seasoning.. It went wonderfully with the Loaf of Olive bread from the Mandola bakery that was dipped in an awesome basalmic dipping sauce that I had been holding onto from Volkers from Utah. I added a salad made with freshly made marinated mozzarella, tomatos, romaine topped with a fresh made caeser salad dressing!

None of us missed having the Steaks on the Bar-b.