Keep It Fun And Healthy

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.  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. Kyle started out by putting a little butter in the skillet and let it melt before pouring in the mix. It cooks really really fast so it required constant attention. Kyle loves that I was taking his picture. hehe Perfect flip! Once they were all cooked I started stuffing them. They turned out really good for our first time. I think what I will do differently next time is to warm them in the microwave or oven to melt the cheese after they...

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. I pulsed the almonds a few times in the food processor. What would I do without this thing. 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. I chopped up the chicken breast into small bite size pieces and cook all the way through. Then I pulsed the parsley in the processor a few times. Then I added the lemon zest and lemon juice. Then add the rest of the ingredients. Toss it all together and serve. This would also do well with out the chicken as a side pasta dish. I served it with a side of Kale chips. Lemon Linguine with Toasted Almonds, Parsley and Chicken 8 oz Linguine...