Sunday, May 20, 2012

Experimenting With Crepes

Kyle and I have been wanting to experiment with crepes for some time now and we finally got the chance the other night. When we were in TX we went to a little cafe that served crepes stuffed with spinach and cheese. We wanted to go with that same feel.
I was in charge of the filling so I started sautéing chicken, spinach, and mushrooms with some minced garlic. 
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Meanwhile, Kyle mixed up some crepe mix. We used a Williams Sonoma mix since we wanted to get the cooking part down first before we try making our own mix.
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Kyle started out by putting a little butter in the skillet and let it melt before pouring in the mix.
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It cooks really really fast so it required constant attention.
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Kyle loves that I was taking his picture. hehe
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Perfect flip!
Once they were all cooked I started stuffing them.
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They turned out really good for our first time.
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I think what I will do differently next time is to warm them in the microwave or oven to melt the cheese after they are stuffed. While  we were cooking each crape we would place them in the oven on a low temp. But they cooled really fast once I started stuffing them.
For dessert we filled them with peanut butter and melted chocolate!! Oh man, I'm hooked now!!
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Hope you all enjoy!

Tuesday, May 8, 2012

Lemon Linguine with Toasted Almonds, Parsley, and Chicken

It’s been some time that I’ve posted anything on here. I admit, I haven’t been cooking anything new lately. I kind of missed it so I decided to try something new. I think you’re going to love it!

It has yummy fresh bold flavors with a little crunch. It’s perfect for a nice hot day. It’s been quite hot here in Arkansas lately.

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I pulsed the almonds a few times in the food processor. What would I do without this thing.

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Then I toasted the almonds in the oven for about 8 to 10 min or until you start smelling the aroma of them being toasted.

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I chopped up the chicken breast into small bite size pieces and cook all the way through.

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Then I pulsed the parsley in the processor a few times.

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Then I added the lemon zest and lemon juice.

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Then add the rest of the ingredients.

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Toss it all together and serve.

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This would also do well with out the chicken as a side pasta dish.

I served it with a side of Kale chips.

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Lemon Linguine with Toasted Almonds, Parsley and Chicken

8 oz Linguine

2 Small chicken breasts, chopped (or 1 large breast)

1 Cup toasted Almonds

1 Cup Parsley

Zest of 1 Lemon

2 Tablespoon Olive Oil

1/4 Cup Parmesan

Cook pasta till cooked completely. Toss pasta with remaining ingredients.