Crêpes

Crêpes are basically a paper thin, French pancake. Sounds simple enough, so why make and eat a thin french pancake when you can eat good ol flapjacks! Well, because theyre french of course! Just kidding! Two reason actually...

One; they are extremely versatile, you can choose to make they savory or sweet. My husband and I love to go to crêpe houses for brunch. We have tried all sorts of different crêpes, from classic like strawberries and Nutella (chocolate and hazelnut) to a chicken curry crêpe. It’s the perfect canvass for any topping or filling you can dream up.

Two; they are perfect for entertaining because they need to be prepared ahead of time. The batter needs to set for at least an hour to as long as overnight and in the mean time you can dice, chop, or whip your toppings all ahead of time. That way when your guests show up all you need to do is pull everything out and set up a sweet and savory crêpe topping bar. Then your guest can serve themselves and you can partake in the fun.

Crêpes

Ingredients:

½ cup water (I used filtered)

½ cup whole milk

¼ teaspoon of salt

1 cup flour

2 teaspoons sugar

1 teaspoon pure vanilla extract

4 tablespoon unsalted butter

Prepare the batter-

In a blender, whip the eggs then add the flour, salt, water, milk, and vanilla. Blend until everything is combined and smooth. Move to a covered container and refrigerate for at least one hour or up to 24 hours.

Make the crêpes –

Over medium heat melt about one tablespoon of butter in a 9 inch pan. Pour 2-3 tablespoons of batter into the pan, and quickly swirl the pan around so the batter covers the bottom. Once the crêpe starts to bully and brown, it’s time to flip it. Flipping the crêpe is the touchiest part of the whole crêpe making process. You can use a spatula or flip it in the air. The easiest technique for me was to loosen it crêpe using a rubber spatula until it easily slides around in the pan. Then sliding it back and forth, give it one big thrust and flip it in the air. Let it brown of the other side, then move to a piece of waxed paper.

Topping Ideas-

Here I spread Nutella, folded it up and then tossed fresh starwberries in sweetened condensed milk. I finished it with drizzling more sweetened condensed milk and dusting powdered sugar over the top.Yum!

Sweet-

Spread with Nutella, fold into fourths. Top with strawberries and sprinkle with powdered sugar.

Spread with Nutella sprinkle with shredded coconut, fold into fourths. Top with sliced bananas and whipped cream.

Spread with butter, fold in fourth and sprinkle with powdered sugar.

Spread with peanut butter and jelly, fold in fourths.

And the list goes on…

Savory

Swiss cheese, shredded chicken with cranberries sauce folded in fourths.

Pepper jack cheese, avocado, black beans with salsa.

Monte Cristo crêpe– Gruyère cheese covered with thin ham slices folded in fourths and drizzled with maple syrup. (I came up with that one)

Anything you would put in an omelet!

Don't worry, I'm back!

Hey everyone!

Sorry that I have posted anything for a while. There was an error that wasn't allowing me to make posts, but all seems to be running smoothly now!

In less than two weeks, I am off to France and Spain for my honeymoon! We are so excited and eager to leave.

Right now I am in the process of getting ready to post a few French and Spanish inspired recipes. In hopes of expanding my cooking knowledge and recipe box to get us prepared for what kind of delicious food to expect in Europe.

So check back soon for some good stuff.

Life is good people...

Salt Roasted Chicken

When I first saw this recipe I immediately added it to my "Must Try" cooking list. Once I tried it and tasted the results I fell in love! This recipe is by Christian Domschitz, uses a salt and egg white mixture to create a hard shell that doesn't let any delicious juice seep out. This recipe is a must keep, it is a easy low maitence recipe that will truly wow who ever you're cooking for.

Ingredients:
3-4 smashed whole garlic cloves
2-3 sprigs of fresh
2-3 sprigs of fresh thyme
1/2 fresh lemon
1 3-4lb chicken
7 cups of kosher salt
12 large egg whites

1. Start by prepping your chicken: Clean out the body cavity (make sure you get everything, neck and all!) and wash and pat the chicken dry
2. Place garlic, fresh herbs and lemon inside of chicken and then tuck the wings tips and tie back legs.
3. Mix together egg white and salt (Using your hands works the best for about 3-4 minutes)

 

4. In the bottom of a foiled lined roasting pan, create a salt bed for the chicken to rest on.




5. Pack the rest of the salt on to the chicken...



Cover that baby!



Keep on packing in on, until it resembles something of an igloo

 

Viola!

 6. Place in the oven and bake for about 70 minutes or until the internal temperature reaches 165*



7. Let rest for 10 minutes



8.Using a wooden spoon crack the baby open!!

Cracking back the salty crust was like unwrapping a present on

Christmas morning!



Here you  can see how we couldn't and picked off the drumstick, amazing!
It was packed full of flavor and so moist!




Where the chicken once rested....



The delicious final product.



The left over carcass that I saved and made into stock.



Dinner is served!

Grilled Chicken w/ Cucumber-Melon Salsa

Here in California the

weather lately has been sunny and absolutely beautiful! My husband and I have been spending a lot of time on our balcony trying to soak up every second of it while its here!

The view from our balcony.

 And what a better way to spend time with someone under the sun than with good wine a great food?!
Although with bikini season coming up I am focus on eating healthier to ensure I fit in to that itsy bitsy bikini! I mean hey, you gotta show it off it you got it and trust me with recipes you wont miss out on anything including flavor! This recipe is under 300 calories and so good to eat.


Grill chicken breast anyway you feel like and enjoy next to this light, zesty and tangy salsa. I grilled my chicken

Salad Ingredients:

1 cup of honeydew melon, ½ inch cubed

1 cup of cantaloupe, ½ inch cubed

½ cup of diced cucumber (I used English, but use whatever you have on hand)

½ cup of diced red onion

¼ cup of fresh chopped mint

1 tsp lime zest

4 tbsp of fresh lime juice

2 tbsp of olive oil

1 jalapeno pepper minced

1 tsp of honey

1. In a salad bowl whisk together, lime zest & juice, olive oil, honey, jalapeno, salt and pepper.

2. Add left over ingredients and toss. Taste and add more salt and pepper according to your taste.
3. Serve next to your grilled chicken breast and dig in.

Chocolate-Peanutbutter Banana Cake!

Yeeup, you read it right! This cake has chocolate, peanut butter and bananas all wrapped up in one. This cake was inspired by husband, who is a Reese’s peanut butter cup freak! I made this cake for his birthday and needless to say I am making this cake for him every year now. It’s a little labor intensive but completely worth it. Here's the recipe in three parts:
Chocolate Banana Cake -
2 ½ cups of sifted flour
2 tsp baking soda
½ tsp salt
1 ½ stick of softened butter (you should always use unsalted butter)
1 ¾ cups of granulated sugar
4 large eggs
2 ½ cups of mashed bananas (about 5-6 bananas)
1 tsp of vanilla extract
½ cup of mini semisweet chocolate chips

1. Preheat oven to 350*F. Butter a 9x12 pan.
2. In a small bowl, whisk together the flour, baking soda and salt.
3. In a large bowl cream the butter and sugar using an electric mixer or food processor ( I used my awesome food processor, made it super easy)
4. Add the eggs one at a time, beating well after each egg.
5. Beat in mashed bananas and vanilla.
6. Beat in the flour mixture then chocolate chips. You want it to be smooth.
7. Pour batter into the pan bake for 45-48 mins or until the center is set. Use the toothpick test. (poke a tooth pick into the center of the cake if it comes out clean its fully cooked, if it come out covered, give it more time)
8. Take cake out and let cool.
9. Once the cake is cool, trim the top of the cake to create a pretty flat surface to make stackable layers. What I do is find a book or something that is the thickness of the cake and use that to guide my blade. Cooking is all about improvising.

Peanut Butter Icing -3 oz cream cheese
3 tbsp
1/3 cup smooth peanut butter
2 ½ cups of confectioner's sugar.
1 tbsp malted milk powder (Ovaltine, by the hot cocoa mix usually)
2 tsp milk
2 thinly sliced bananas

1. Using an electric mixer or food processor on low, beat the cream cheese, butter and peanut butter until combined.
2. Add confectioner's sugar and milk powder, beat until incorporated.
3. Add milk and beat untill combined, adding more if necessary to smooth the icing.
4. Layer icing on both the top of the bottom layer of cake and the bottom of the top layer of the cake. (Did you get that? haha)
5. Place sliced bananas on the bottom cake layer, then cover with the top cake layer.

Chocolate Coating-This stuff is so good! It tastes almost exactly like a Reese’s!

¼ cup premade chocolate frosting. ( I used a dark chocolate regular frosting, not that whipped or easy spreadable kind)
¼ cup of smooth peanut butter
¼ cup of confectioner’s sugar
¼ cup malted
¼- ½ cup of milk - The milk is a little tricky to get the right consistency because it can vary of the thickness of the chocolate frosting you use. So add the milk slowly because you can always add more but you can’t take it out.

1. Using an electric mixer or food processor on low, beat the chocolate spread and peanut butter until combined.
2. Add the confectiners sugar and milk powder, combine.
3. Slowly add the milk until it reaches a silky texture.
4. Spread on the cake!

Yummy!

*Holiday Champagne Cocktail**

What girl doesn't love champagne? I like to call it big girl soda, and this is one of my personal favorites. This recipe is perfect to keep in your back pocket because I usually have most of the ingredients in my pantry. Except champagne, of course, that doesn't last long in my home. Here's what I use:

Lemon
Champagne
Orange Liquor
Cranberry Juice
White Sugar
Cinnamon
Cayenne (Optional)


What to do:

1) Mix Sugar Rim -Pour about 3-4 tbs of sugar into a cute plate (works better if the plate has a lip or edge to prevent a mess) Then I mix in a couple dashes of cinnamon ( about 1/4 tsp) I just put enough until the sugar looks a pretty color, you can control your ratio's by taste or esthetically, which ever you prefer. I loooove anything that has a spicy bite, so that when I add the cayenne pepper. Like I said I love spicy anything, but here a little goes a long way, you really do not want to use too much cayenne. (Otherwise your lips will be more on fire than your tongue) The cinnamon and cayenne pepper is what makes it taste like the holidays. Make sure all are incorporated well.


2) Rim the Glass - Cut a lemon wedge, run it along the rim of your champagne flute and then dip the rim in the sugar. Obviously, you need to rim the glass first since you cant turn it over once you have liquid in it.


3) Mix the cocktail - Put a splash of both the cranberry juice and the Orange Liquor ( I used Triple Sec because that's what I happened to have, but normally my husband and I like to use Grand Marnier ) into the glass. I use about a half shot of each, but it varies on glass sizes and personal taste. Then fill the rest up with champagne carefully to not spill on that yummy, sugary rim.

Enjoy!