Go ahead and make fresh from scratch crepe dough OR use my cheat. What is it? How can it be? It's Egg Roll Wrappers!! What??? Yep! You can find them in any produce section of your local grocery store (refrigerated section.) This savory recipe creates that 'comfort food' vibe that is brought on by full fresh flavors of spinach, garlic, basil and Swiss cheese (I've posted the recipe for my Swiss Cheese Sauce - needed as well) This recipe makes 8 delectable "Crepes" and will leave you wanting more! They are filling to say the least but, OH so tasty! Enjoy! Diane Chicken & Spinach Swiss Crepes Ingredients: 1 (12 ounce) jar roasted red bell peppers, drained Swiss Cheese Sauce *click here for my recipe 3 cups finely chopped cooked chicken, or one pint of pressure canned chicken breast meat 1 (6 ounce package) fresh baby spinach, rough chopped 1/4 Cup fresh basil, chopped 1 cup shredded Swiss cheese 2 teaspoons minced garlic 1/3 teaspoon pepper 1 teaspoon salt 8 egg roll wrappers Directions: Preheat oven to 350ºF. Process peppers in a blender until smooth. Pour all into a lightly greased 9″x13″ baking dish. Prepare the Swiss Cheese Sauce and keep warm while preparing the rest of the crepe filling. In a large sauce pan, stir together cooked chicken, spinach, basil, garlic, salt, and pepper until spinach is wilted down, taste to adjust any seasonings, stir in 1 cup of the Swiss Cheese Sauce. Divide mixture among wrappers, spooning approx 2 heaping Tablespoons of filling down the middle of each and rolling the wrapper up around the filling (I moisten closing flap/seam with a bit of water.) Place, seam side down, atop the red pepper puree in the baking dish. Once the dish is filled with the crepes, top with remaining Swiss Cheese Sauce and Sprinkle with shredded Swiss. (I did sprinkle top of entire dish with a bit more fresh basil and spinach that was rough chopped.) Cover with foil and bake – for 30 minutes or until bubbly and thoroughly heated. I remove foil and turn broiler on for 3-4 minutes to brown up the cheese on top, at the end of cooking time. Serve hot. Makes 4-6 Servings. Recipe - Filling adapted from: Southern Living: Swiss Chicken Crepes Photos by: Diane Baker for Canning and Cooking at Home
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Chicken Alfredo {One Pot}
Ingredients: 2 tsp olive oil 4 cloves garlic - minced 2 Tbsp butter 1/4 tsp salt 1/2 tsp pepper 32 oz chicken stock 1/2 lbs pasta noodles *fettuccine, spaghetti, or thin spaghetti work best 1 cup grated Parmesan cheese 3/4 cup heavy cream 2 Tbsp chopped fresh parsley 1 Pint Pressure Canned Chicken *you can add in 2 cups cooked chicken or shrimp Directions: In a pot, add olive oil and bring to med-low heat. Add garlic and stir, cooking for 1-2 minutes. Mix in the butter until melted. Add salt, pepper and chicken stock to pot. Raise heat to High and let it come to a boil. Add pasta and cook according to package directions. Once noodles are cooked to your liking, reduce heat to medium and mix in Parmesan cheese until melted, stir in heavy cream just until warmed thru. Turn off heat add parsley. Serve *if you think your sauce is too runny but, your noodles are done: you can thicken with a little cornstarch/water slurry until your sauce firms up to your liking. **great additions: toss in your choice of veggies for fresh Summer additions...(mushrooms, spinach, kale, squash, zucchini, tomatoes all work great) Recipe & Photos by: Diane Baker for Canning and Cooking at Home I love grilled pineapple! This recipe from Jen over at Carlsbad Cravings takes it one step beyond! I remember my Mom making a similar dish for my 'Sweet 16' party which was a Hawaiian Luau theme. Everyone raved about that party, and the food and this recipe made me feel nostalgic by taking me back all those years... over 30 years?! I love the addition of a marinade that turns into a peanut sauce/dip (I think that is some of the Thai inspiration in this recipe) It all works together and makes one fantastic dinner! The best part- you can cut up all your chicken and let that marinade and have your pineapple cut and read to go - all the night before, so it will be ready to grill the next day according to your schedule. ~Enjoy! Diane and a huge thank you to Jen for such a great recipe!! Thai Pineapple Peanut Chicken Satay
Ingredients: 2 pounds chicken breast meat - cut into bite size pieces 1 fresh pineapple, cut into 1” pieces 3 tablespoons olive oil 1/3 cup coconut milk (can substitute evaporated milk with 1/4 tsp coconut extract) 1/4 teaspoon cornstarch or tapioca flour 1/3 cup peanut butter, crunchy preferred for this recipe Thai Peanut Pineapple Marinade/Sauce: 1/4 cup soy sauce 1/4 cup brown sugar, packed 1 tablespoons fish sauce 1 tablespoon lime juice 1-2 teaspoons sriracha red chili sauce 1 teaspoon dry basil 1 teaspoon ground garlic 1/2 teaspoon ground ginger 1/4 teaspoon black pepper Garnish (optional) crushed peanuts green onions toasted sesame Directions for Grilling or Broiling: The Marinade: the chicken. In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Take a 1/4 cup of this Marinade (refrigerate the rest for making the peanut sauce) plus 3 tablespoons olive oil and add with chicken to to a large Ziploc bag. Place the bag of the chicken in your refrigerator for at least 1 hour: or longer (the longer the better, can go overnight). Grill: When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers. Grill on one side for about 5 minutes or until slightly charred. Carefully flip and grill the other side until chicken is cooked through and slightly charred. Broil: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. The Sauce: Take the remaining reserved Thai Peanut Pineapple Marinade, add to a small saucepan. Whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce should be thick, but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add more sriracha, lime, or brown sugar, if needed. Use Sauce as a Dip or Brush grilled kebabs before serving. Note: if using wooden skewers - soak in water at least 30 minutes in water before grilling to prevent burning skewers. Serve this dish with cooked rice. Recipe adapted from: Jen at Carlsbad Cravings "Thai Pineapple Peanut Chicken Satay" Photos by: Diane Baker for Canning and Cooking at Home Pretzel Covered Chicken Breasts Ingredients: 1 cup light olive oil 3 cloves garlic, minced 1 1/2 teaspoons dried rosemary ground black pepper to taste 4-5 skinless, boneless chicken breasts 10+ ounces hard sourdough pretzels 3/4 cup freshly shredded Parmesan cheese 1 1/2 teaspoons dried parsley 1/2 teaspoon garlic powder Directions: In a bowl, stir together olive oil, minced garlic, rosemary, and black pepper add chicken breasts to marinade. Cover and refrigerate overnight or at least 6 hours. I use my FoodSaver quick marinating 2.5Qt bowl and it cuts down on time. Preheat oven to 350 degrees. Place pretzels and Parmesan cheese into a Cuisinart; pulse until the pretzels are finely crushed and combined with cheese. Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish/platter. Remove chicken from the marinade, and shake off excess. Discard the remaining marinade. Press chicken into pretzel mixture, coating both sides. Arrange additional pretzel mixture on top. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30-35 minutes. (An instant-read thermometer inserted into the center should read at least 170 degrees.) Recipe & Photos by: Diane Baker for Canning and Cooking at Home **serve with warmed Dijon Mustard on the side |