Things you need (Note: have all the ingredients at room temperature):
Crepes: (makes 10)
1 cup of all-purpose flour
1/4 tsp. of salt
1 cup of milk
1/3 cup of water
3 eggs
3 Tbsp. of melted butter or margarine
Filling: (yields 3 1/2 cups)
3 chicken breasts, cooked and cubed
2 Tbsp. of butter or margarine
2 Tbsp. of minced shallots
1 minced garlic clove
4 tbsp. of all-purpose flour
12 oz. of sliced mushrooms
(about 3 1/2 cups)
1 1/2 cups of milk
1 tsp. of dried thyme leaves
salt and freshly ground
black pepper to taste
Be'chamel Sauce: (yields 1 1/2 cups)
3 Tbsp. of butter or margarine
3 Tbsp. of all-purpose flour
1 1/2 cups of milk
a pinch of paprika
a pinch of ground nutmeg
salt and white pepper to taste
What to do:
For the Crepes:
1) Combine flour and salt in a food processor and process briefly. In a
separate bowl combine milk, water, eggs, and butter and stir well with a
whisk.
2) With the motor running, slowly add the milk mixture to mixture in the
food processor. Process the batter until it's smooth. Heat a small skillet
or crepe pan coated with cooking spray over medium-high heat. Pour 1/4 cup
of batter into the skillet, and quickly tilt the pan to spread the batter
evenly.
3) Cook crepe until lightly brown (for about 45 to 60 seconds). Gently slide
the crepe to the edge of the pan and flip. Continue to cook for 15 seconds.
Repeat with remaining batter. Stack the crepes between layers of wax paper
to prevent them from sticking.
For the Filling:
1) Melt the butter in a large skillet. Add the shallots and garlic; cook
over low heat for 3 minutes. Sprinkle the shallots with flour; stir to
combine. Add the mushrooms, and saute' 3 to 4 minutes.
2) Add the chicken and thyme, and slowly add milk. Simmer the filling over
low heat until it's thickened slightly, about 15 minutes. Season with salt
and pepper to taste.
For the Sauce:
1) Melt the butter in a medium saucepan. Add flour and cook, stirring over
low heat for 3 minutes. Raise heat to medium and slowly add milk, stirring
constantly with a whisk.
2) Continue whisking until the sauce thickens, about 5 minutes. Remove from
heat and add the paprika and nutmeg. Season with salt and pepper to taste.
Use immediately.
Lastly) To serve the crepes roll the filling inside the crepes and top it
off with the Be'chamel sauce. Enjoy!
Note: Makes 4 servings
Things you need:
1 1/2 to 2 lbs. of fresh boneless turkey breast
2 tsp. of olive oil
salt and pepper to taste
Orange Cranberry Sauce
(yields 2 1/4 cups)
1/2 cup of sugar
1 1/2 Tbsp. of cornstarch
1 Tbsp. all-purpose flour
1/4 tsp. salt
1 1/4 cups of orange juice
(from Concentrate or not, it really doesn't matter)
1/2 cup of water
reserved pan drippings from the turkey
1/2 cup of fresh cranberries
1 Tbsp. butter or margarine
1 tsp of grated orange peel
1 tsp. of grated lemon peel
1) Preheat oven to 350 degrees F. Place entire turkey breast between 2
pieces of wax paper. Using a metal mallet, pound the turkey until it is 1/2
of an inch thick. Remove from the wax paper and roll up tightly, securing
the end with metal skewers.
2) Place the turkey breast seamside down in a casserole dish. Rub the
surface with olive oil and season it with salt and pepper. Cover the dish
with aluminum foil and bake it at 350 degrees F for 1 hour or until the
internal temperature is 180 F.
3) Uncover for the last 15 minutes of baking. Reserve the pan drippings for
sauce. Allow the turkey to stand for 10 minutes, then cut into 1/2-inch
slices.
4) Place sugar, cornstarch, flour and salt in a medium saucepan, and stir
well with a whisk. Combine orange juice, water, lemon juice and reserved pan
drippings in a separate bowl. Slowly add orange juice mixture to the pan,
whisking constantly to prevent lumping.
5) Add cranberries and bring to a boil over medium-high heat. Reduce the
heat to low, and simmer for 1 minute. Remove pan from heat, add butter and
zests, and stir well.
6) Serve with the warm orange cranberry sauce. Enjoy!
Note: Makes 4 servings
Things you need:
4 bone-in pork chops
1 1/2 cup of frozen pearl onions
2 small Rome apples, unpeeled
1 Tbsp of olive oil
freshly ground black pepper to taste
1 cup of fresh apple cider
1/2 tsp of salt
1/4 tsp of dried thyme
Large skillet
Core and slice each apple into 8 wedges. Sprinkle the pork chops with
pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork
to skillet, and saute in batches if necessary, until browned on both sides.
Remove the pork from the pan, and keep warm.
Add onions and apples to the pan, and saute 5 to 10 minutes or until tender
and lightly browned. Return the pork chops to the pan, and slowly add cider,
salt, and thyme. Simmer 5 minutes over medium heat or until cider is reduced
by half. You're done! Serve the pork chops with onions, apples, and sauce.
Enjoy!
Note: Makes 4 servings
Things you will need:
4 Bosc pears
1 1/2 cups of water
1 1/2 cups of apple cider
3/4 cup of sugar
1 sliced lemon
1 cinnamon stick
1 package of frozen
puff pastry dough
1 egg
2 Tbsp. of water, divided
2 Tbsp. of powdered sugar
3/4 cup of apricot preserves
1) Peel the pears and use a melon baller to remove core from the bottom.
Place water, cider, and sugar in a medium saucepan, and bring to a boil over
medium-high heat. Turn the heat down to medium-low and add lemon slices,
cinnamon stick, and pears.
2) Cover the pan and simmer for approximately 20 minutes or until the pears are tender. Remove the pears from the pan and continue to cook the poaching
liquid until it is reduced by half. Strain the syrup over the pears, and
refrigerate overnight.
3) Thaw the puff pastry according to package instructions. Preheat oven to
400 F. Unfold sheet on a lightly floured surface, and cut into four 2 x
3-inch rectangles. Combine the egg and 1 tablespoon of water and stir well
with a fork.
4) Place the puff pastry on an ungreased baking sheet and brush lightly with
egg mixture. Bake for 10 to 12 minutes until it's golden brown. Remove the
pastry from the oven and lightly sift the powdered sugar over the top of
each rectangle. Turn the oven to broil, and broil the pastry for 30 seconds
until the sugar is just melted.
5) Remove from the oven immediately. Cool the pastry and then slice it in
half horizontally to make a top and bottom section.
6) Place the preserves and 2 tablespoons of water in a small saucepan, and
heat until the preserves are melted (or if you want you can also heat for 1
minutes in a microwave). Place a pear between the top and bottom of each
puff pastry rectangle and drizzle lightly with apricot sauce. Enjoy!
Note: Makes 4 servings
Things you need:
1 cup of corn flakes,
crushed (1/2 cup crushed)
1/4 cup corn meal
1/4 cup of seasoned bread crumbs
1/4 cup of chopped scallions
1 tsp of dried parsely
1/2 tsp of paprika
1/4 tsp of salt
1/8 tsp of cayenne pepper
1 1/2 lbs. of halibut,
cut into four fillets
2 Tbsp of olive oil
2 fresh lemons
2 Tbsp melted butter or margarine
Preheat broiler, and line a baking sheet with aluminum foil coated with
nonstick cooking spray. Combine the corn flakes, corn meal, bread crumbs,
scallions, parsely, paprika, salt, and pepper in a shallow baking dish.
Brush the halibut fillets with olive oil, and drizzle with the juice of 1
lemon. Coat the fillets with corn flake mixture, and place on prepared pan.
Drizzle with melted butter.
Broil the fish for 8 to 10 minutes or until the fish flakes easily when
tested with a fork. You're done! Serve with leftover lemon slices. Enjoy!
Note: Makes 4 servings
You need:
any kind of nut
1 tablespoon of cinnamon
1 cup of sugar
one egg white
1. beat the egg white until it's completely fluid
2. add your sugar and cinnamon
3. put two cups of nuts in the mix and get them covered all over
4. put the nuts spread on a cookie sheet with raised edges for 20 min. at 350 or until coating is crispy