Emily and Luke's Cookbook

Seafood & Corn Chowder

2009-10-04T14:13:00.000-07:00

As it's starting to get cold out, I thought I'd pull out a winter time favorite. I've made this from other recipes in the past but this is my own spin. I'll make the full 8-10 servings and save the rest for later!

You'll need some fish stock or fish fumet for this, if you don't have your own you can buy some stock at the store.

Just a side note, I buy whatever fish is at the store and looks good. Clams, mussels, crab, lobster, cod, pollack...whatever you can find...it's all amazing!

Ingredients:

2 tbsp Butter (preferably unsalted as this dish is high in salt as it is)

2 Slices of bacon, chopped

1 lb white fish, or 2 dozen clams, or 3 lbs of lobsters or crab

1 Large potato pealed and cut into 3/4" pieces, I like Yukon Golds'

2 cups fresh corn kernels

2 1/2 cups seafood stock

1 tbsp flour

1 Onion - size depending on how much you like onions.

2 cloves garlic

1 Jalapeño seeded and sliced into quarters lengthwise

1 1/2 cups half-and-half

"Flavor Bag" Ingredients:

1 fresh bay leaf

9 whole peppercorns

2 stems fresh thyme

1 coffee filter

Prep:

Wrap bay leaf, peppercorns & thyme in coffee filter and tie it off with some string. It's the flavor bag.

Directions:

1. Boil any shellfish you may have, usually 13 - 15 mins depending on the fish. Clean then boil any clams you might have, usually 10 mins. Remember to throw out the ones that don't open. This is a great opportunity to make some seafood stock if you can by the way.

2. Puree 1 cup seafood stock with 1 cup corn. Melt butter in large pot over medium heat. Add chopped bacon and cook until brown. Pour off excess drippings, leaving just enough to coat the bottom of the pot. Now add Jalapeño slices, garlic and onion and cook until softened, 3 to 4 mins. Discard Jalapeño slices. Sprinkle in flour, stirring for 1 minute. Stir in puree mixture and cook until broth thickens, about 2 mins.

3. Place "flavor bag," potatoes, remaining corn, and remaining seafood stock to pot. Simmer over medium heat until potatoes are tender, about 5 to 7 mins.

4. Add fish/seafood to pot with half-and-half and heat until warm, about 1 min. Discard flavor bag and season with salt if necessary.

Russian Dressing

2009-10-04T14:09:00.000-07:00

This is a great dressing for a Reuben!

Ingredients:

1/2 cup mayo

2 tbsp ketchup

2 tbsp pickle relish

2 tbsp lemon juice

1 tsp Worcestershire sauce

1/2 tsp coarse salt

1/2 tsp ground pepper

Directions:

Combined in large bowl. Can be in fridge for a week or so.

Granola Bars

2009-09-16T11:01:00.000-07:00

Ingredients:
3 c rolled oats
1.5 c rice crisps cereal
1 c whole wheat flour
1 t baking soda
1 t vanilla
2/3 c melted butter
1/2 c honey
1/2 c peanut butter or sunbutter
1/3 c brown sugar
1 c mini chocloate chips

Directions:
Mix all ingredients and pack down into a 9x13 greased pan. Bake at 325 degrees for 20-22 mins. Pack down again and let cool in pan.

*can also add coconut or wheat germ

Peach Cobbler

2009-09-08T21:30:00.000-07:00

Ingredients:
6 fresh peaches-peeled, pitted, and sliced
1.5 t cinnamon
1 c sugar

1/2 c butter
1 c sugar
1 t vanilla
1.5 c flour
2 t baking powder
1/2 t salt

1 c boiling water
3 T butter

Directions:
Preheat oven to 350. Grease a 9 x 13 pan. Stir together peaches w/cinnomon and 1 c sugar. Set aside. In a medium bowl, cream together shortening and 1 c sugar. Mix in flour, baking powder and salt alternately w/milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches. Bake in preheated over for 50-60 mins, until golden brown.

Margarita

2009-08-15T18:34:00.000-07:00

Ingredients:

Ice cubes
8 oz tequila
8 oz freshly squeezed lime juice (about 8 limes)
4 oz simple syrup
.5-1 oz triple sec

Combine all in pitcher and enjoy!

BBQ Salad

2009-05-03T13:43:00.000-07:00

Yup, that's right! BBQ Salad! This is an amazing recipe that even makes a great main dish. Don't forget to check out our vinegarette recipe.

Ingredients:
Raspberry Vinegarette (see recipe)
French Bread
2 Tomatoes
1 Red Onion
Greens of your choice, we like the spring mix.
4 Tbsp Butter
4 tbsp olive oil
6 cloves garlic diced

Directions:

Slice bread into 1 inch slices. Slice tomatoes and red onion into 1/2 inch slices. melt butter with garlic in either microwave or on bbq cook top. Add olive oil to the butter and garlic once melted. Using a brush, brush on garlic butter to sides of bread, tomatoes and onion while BBQ on highest heat setting on your grill. The goal is to sear the outside. Once items are browned pull off grill and cut into 1 inch cubes. To serve first set bread down, then top with greens, followed by tomatoes & onion. If you would would like to add meat simply grill it to your liking and add on top. This is a great summer twist on the usual table salad.

(Makes 4 servings)

Turkey Penne w/Sun-Dried Tomatoes

2009-05-03T13:27:00.000-07:00

Ingredients:
8 oz penne pasta, cooked
1 c cubed turkey, cooked
8 oz reduced-fat cottage cheese
15.5 oz jar olive oil based marinara sauce
3 egg whites, lightly beaten
2/3 c grated Parmesan cheese
1/2 t pepper
2 T soy sauce
4 t sun-dried tomatoes, cut into thin strips
1/4 c diced mushrooms
1/8 t garlic powder
2 T Italian seasoning

Directions:
Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Combine all ingredients in a large bowl and mix well. Pour into casserole dish and bake 25-30 mins or until top is lightly browned and sauce is bubbly. (Makes 4 servings)

Savory Baked Kugel

2009-05-03T13:18:00.000-07:00

Ingredients:
8 oz egg noodles, cooked
2 10-oz packages frozen chopped spinach, defrosted & drained
2 T butter, softened
1 c chopped onion
1 egg, beaten
3 egg whites, beaten
1 c reduced-fat sour cream
1 c reduced-fat mozzarella cheese, shredded
1 c reduced-fat cheddar cheese, shredded
salt & pepper

Directions:
Preheat oven to 350 degrees. Coat a 3-4 quart casserole dish with cooking spray. Place the cooked noodles in a large bowl and add the rest of the ingredients. Toss to mix. Pour mix into prepared casserole dish, cover, and bake for 30 mins. Uncover and bake 15 more mins.

*I like to add shredded or cubed chicken or turkey.

Chicken with Mushrooms and Leeks

2009-05-02T19:10:00.000-07:00

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed of excess fat
Salt & pepper
1 t oil
1 T unsalted butter
10 oz white mushrooms, sliced
2 leeks, white and light green parts only, chopped into 1/4 inch pieces
1/3 c white wine
3/4 c chicken broth
1 1/2 T minced fresh tarragon
1 c crumbled goat cheese
4 servings of cuscus

Directions:
Preheat oven to 400 degrees. Dry chicken and season with salt and pepper. Heat oil in large skillet over high heat until shimmering. Cook chicken skin side down until skin is deep brown and crisp, 10-15 mins. Turn chicken over, reduce, heat to medium-high, and cook until second side is lightly browned, about 3 mins. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked thoroughly, 6-8 mins.

Discard fat in skillet. Melt butter in skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 mins. Add wine and cook until almost evaporated, about 1 min. Add broth and 1 T tarragon and simmer until slightly thickened, about 5 mins. Whisk in goat cheese and simmer until thickened, about 1 min. Add remaining tarragon and season with salt and pepper.

Return chicken to skillet and turn to coat with sauce. I like to serve this with cuscus.

Baked Cod w/Crunchy Lemon-Herb Topping

2009-05-02T18:58:00.001-07:00

Ingredients:
1 T unsalted butter
24 Ritz crackers, crushed into course crumbs
2 T minced fresh parsley
3 T mayo
2 minced garlic cloves
1 t grated lemon zest + 1 T juice
4 skinless cod fillets
Salt & pepper
Lemon wedges for garnish

Directions:
Preheat oven to 450 degrees. Grease baking sheet with butter, toss crackers and 1 T parsley in medium bowl. Mix remaining parsley, mayo, garlic, lemon zest and juice together in a small bowl.

Pat fish dry then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 in. apart. Brush tops and sides with mayo mixture, then press cracker crumbs into mayo mix.

Bake until crumbs are golden brown and fish is flaky, about 15 mins and serve with lemon wedges.

Turkey Burgers

2009-03-19T21:51:00.000-07:00

INGREDIENTS
1 pound ground turkey
Heaping Tbsp seasoned bread crumbs
1/4 cup finely diced onion
1/8 cup finely diced red pepper
1 clove garlic, peeled and minced
1 egg lightly beaten
1/4 cup chopped fresh parsley
5 shakes of Worcestershire
1 teaspoon salt
1/4 teaspoon ground black pepper
Sliced cheddar for top

DIRECTIONS
In a Cuisinart dice the onion, red pepper and garlic together.
In a large bowl, mix ground turkey, seasoned bread crumbs, egg, diced onion, pepper and garlic, parsley, salt, and pepper. Form into 4 large patties.
Cook the patties in a medium skillet over medium heat, turning once. Then top with cheese.

These were much better than I expected....so good.

Butternut Squash Soup

2009-03-19T21:35:00.000-07:00

INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg

DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!

**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.

Clam Sauce with Linguine

2009-01-30T09:53:00.000-08:00

Ingredients
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Sushi Rice

2009-01-10T20:21:00.000-08:00

Ingredients
2 c. Calrose rice
3 c. water
1/4 rice vinegar
1/8 c. sugar
1 tsp oil
dash of salt

Directions
Combine and cook rice and water in rice cooker. When done remove rice from cooker and place in wooden bowl. Cut rice a few times like you are flipping pancakes until rice is cooled.

While rice is cooking combine vinegar, sugar, oil, and salt in a small saucepan and heat on low until sugar has dissolved.

Once the mixture and rice are cooled, drizzle mixture over the rice and cut/fold in until the rice is completely coated. Enjoy in your sushi favorite!

Grilled Tuna Skewers

2009-01-10T18:19:00.000-08:00

Ingredients
1.5 lbs sushi grade yellowfin tuna, cut into 1.5 inch cubes
1/4 c. + 2 tbsp virgin olive oil
3 tbsp chopped fresh cilantro
3 tbsp fresh lime juice (2 limes)
Coarse salt and freshly ground pepper

Directions
Heat a grill pan over medium heat. Toss tuna with 1 tbsp oil. Thread tuna onto 4 skewers.

Combine cilantro, lime juice, and 1/4 c. oil. Season with salt and pepper. Reserve 3 tbsp.

Brush pan with remaining oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 min. per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.

Ninety Minute Cinnamon Rolls

2008-12-25T17:47:00.000-08:00

INGREDIENTS
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Double Layer Pumpkin Cheesecake

2008-12-25T17:45:00.000-08:00

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Ooey-Gooey Cinnamon Buns

2008-12-25T17:39:00.000-08:00

INGREDIENTS
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Three Cheese Garlic Scalloped Potatoes

2008-12-25T17:31:00.000-08:00

INGREDIENTS
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Rice Pudding

2008-12-25T17:26:00.000-08:00

INGREDIENTS
3/4 cup uncooked short white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve cooled with cinnamon on top.

Crab Cakes

2008-12-21T17:43:00.000-08:00

Ingredients:

7 Oz Crab (Fake or not)
1 Egg
1/2 tsp dry mustard (wasabi if you got it)
2 Tbsp Mayonnaise
2 Tbsp Flour
4 oz Crackers of your choice
1 tsp Cheyenne pepper
1/2 cup bread crumbs

mix everything except the bread crumbs in a medium mixing bowl. Form the cakes into balls then roll them in the bread crumbs. Place in medium skillet with a bit oil on Med-High heat. Squish with spatula. Flip when brown.

Chicken Rice Noodle Soup

2008-12-18T10:28:00.000-08:00

Ingrediants:

1/4 chopped onion
3 cloves garlic
Can of Chicken broth
1/2 cup water
Cilantro
salt & pepper
cheyenne pepper
Oregano
Rice Noodles
1 Chicken breast

Directions

Boil chicken.

In sauce pan heat a tbsp of oil to medium and cook the garlic and onion until browned. Then add chicken broth, water, and spices and bring to a boil. Add rice noodles and cubed chicken and cook until tender.

Special Nacho Sauce

2008-12-03T20:31:00.000-08:00

Ingredients:
1 lb ground beef

1/2 pkg of dry cheese powder from a Mac & Cheese dinner box

4 cloves garlic diced

1 small can of enchilada sauce

Oil medium pan at medium heat. Brown garlic. Add ground beef and brown. Stir in enchilada sauce. Add powder cheese at the end.

Use with your favorite typical nacho spread

Apple Stuffed Chicken Breasts

2008-12-03T20:23:00.000-08:00

INGREDIENTS

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
oregano, basil
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS
Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Italian Fajitas

2008-11-19T19:27:00.000-08:00

Ingredients:

1 diced jalapeno

4 cloves garlic

1/3 cup cilantro (split)

1/2 red pepper

1/2 green pepper

3/4 cup diced onion

3 Roma tomatoes

3/4 cup Parmesan

Rice

In frying pan heat (med.) olive oil then add jalapeno, garlic and 1/4 c. cilantro. Cook until garlic is browned. Add onions, peppers and tomatoes. Simmer for 15 min. Sir in Parmesan. Serve over rice and garnish with remaining cilantro and Parmesan.

YUMMY!!

Roasted Chicken

2008-11-01T14:08:00.000-07:00

INGREDIENTS
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
2 cloves garlic
1 tablespoon onion powder, or to taste
1/2 cup butter, divided
1 stalk celery, leaves removed
Maybe add lemon next time

DIRECTIONS
Preheat oven to 350 degrees F (190 degrees F).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with garlic and onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Perfect Pumkin Pie

2008-11-01T14:06:00.000-07:00

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Slow-Cooker Chicken Tortilla Soup

2008-11-01T13:50:00.000-07:00

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can hot enchilada sauce
1 medium red onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Shredded cheese
Sour cream
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Also top with shredded cheese and sour cream.

Crépes

2008-10-26T11:07:00.000-07:00

Ingredients
Flour - 2/3 and 1/4 Cups, target is 7/8 but this is close enough
Pinch of salt
1 1/2 cups Milk
3 Eggs
2 tbsp melted butter

Mix all ingredients in mixing bowl using a hand mixer or equivalent. I put all the dry ingredients in the bowl first and all the wet in another then slowly mixed them together.

On medium heat, in a medium sized frying pan, melt a small (about half a tbsp) amount of butter. Then place 1/4 cup of crepe batter in the center of pan. Pick the pan up right away and using a rotating hand motion spread the batter around until it fills the pan. This is a little tricky at first but you'll get it after a few tries.

Serve with butter and sugar...like me, or with the fruit topping of your choice, Emily's fav!

Enjoy---