Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Recipe and Photo from Paul Deen

5 stars based on 8 Reviews

Servings: 4 servings

Prep Time: 10 min

Cook Time: 20 min

Difficulty: Easy

Ingredients

2 tablespoon butter 

1 can cream of mushroom soup 

1/2 small onion, chopped 

1/8 cup dry sherry 

1/4 cup shredded fontina cheese 

1 cup chopped cooked chicken 

8 asparagus spears, steamed until crisp-tender 

Savory Crepes, recipe follows 

1/2 cup shredded Swiss cheese

Savory Crepes:

3/4 cups all-purpose flour

1/2 teaspoon salt

1 1/4 cups milk

1 large eggs

1 egg yolk

1 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.

In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.

Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes:

In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.

Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.   

Taco Pasta

From Eat Cake For Dinner

Taco Pasta

1 Lb. ground turkey or beef
1 pkg. taco seasoning
1 can mild Rotel (diced tomatoes with green chiles)
3 - 4 c. water or low-sodium beef broth
1 1/2 - 2 c. small pasta
2 Tbl. butter
2-3 Tbl. flour
1 c. milk
 1 1/2 c. Cheddar cheese, grated
 salt and pepper, to taste
 chopped cilantro, for garnish, opt.
 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4. 

Bar-B-Que Spareribs

5-6 lbs. spareribs

Salt & Pepper

1 onion, sliced

1 c. packed brown sugar

2 (10.75 oz) cans tomato soup

1 (8 0z) can tomato sauce

1/4 c. vinegar

1 T. Worcestershire sauce

3/4 c. water

2 t. cinnamon

1 t. chili powder

Place meat in a 9 x 13" pan; sprinkle with salt and pepper.  Place onion slices on top and sprinkle brown sugar over the onion.  In a large saucepan, combine soup, tomato sauce, vinegar, Worcestershire sauce, water, cinnamon, and chili powder; hear just until warm.  Pour over meat and bake at 350 Degrees for

3-4 hours.

This was a pretty soupy mixture, so don't think of it as a thick gooey BBQ type of ribs.  They were still really good though.  My family all commented on how they like the hint of cinnamon.

Cream Of Mushroom Roast Beef

Cream Of Mushroom Roast Beef

1 {4 lb.} beef roast

2 (10.75 oz) cans cream of mushroom soup

1/2 can water

1 env. onion soup mix (Lipton)

Throw everything in a slow-cooker and cook on low for 8-10 hours. 

Be sure to save the soup & dripping for gravy.

Guymon's Ultra Mega Nachos

Guymon's Ultra Mega Nachos

12 inch pizza pan or similar baking sheet

1 large bag of tortilla chips

1 large can refried beans

Seasoned Taco Meat

1 small onion

1 bag of shredded cheese

1 jar jalapeno slices or finely chopped fresh jalapeno

Instructions

1. Cover the baking sheet with tortilla chips. 
2. Spoon clumps of refried beans onto the chips. 
3. Chop the onion and sprinkle the onion chunks over the chips.
4. Cover the chips with your favorite shredded cheese.
5. Add the taco meat.
6. Top it off with some jalapeno slices.
7. Preheat the oven to 350 degrees.
8. Place the sheet into the oven and bake for 20 minutes.

Serving Suggestions

Consider serving with the following toppings:

• Guacamole
• Sour Creme
• Salsa
• Tomatoes

Erika's Macaroni Bake

1 lb. dry macaroni

Cook noodles according to package directions. Drain water.


Cook ground beef and onion together until cooked thoroughly. Drain any extra grease.

1 1/2 lbs. Ground beef
2 Tbls. Dry onion

Saute garlic (to taste) in a little oil or butter

Puree 1 (28 oz) can whole tomatoes

In a large bowl add:
1 can corn (drained)
1 (10.75 oz) can tomato soup
(about 12 oz.) Cottage Cheese

Then Add:
The above ingredients
2 cups shredded cheese
Salt & Pepper to taste
Garlic Salt to taste
Sugar to taste

Add about a handful of mozzarella cheese on top.  Bake at 400 degrees for about 30-40 minutes (or until warmed and cheese is melted).

This is one of those..."Add a little of this, and a little of that" recipes.  I just kept adding ingredients until it tasted good.  So please don't follow this recipe exactly...just do what tastes good! 

Crockpot Italian Chicken

Recipe from The Girl Who Ate Everything

4 chicken breasts

1-2 packets dry Zesty Italian dressing

1 (8 oz) package cream cheese, softened

1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.

I've tried something similar to this before and loved it, but for some reason this particular batch seemed to be a little overdone (I cooked it for 4 hours on low).  Next time I think I'll add more soup and a litle milk or something.  Don't get me wrong, it's great if it's done right.

Creamy Chicken & Noodles

Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)

5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.

What a wonderful fall dish. Perfect for those crisp Autumn nights.

This seems more like a thick and creamy soup then a dish. But a yummy one at that!

Leftover Ham Casserole

Original Recipe From My Friend Angeline @ The Sweet Hearty Heart Cafe

4 Cups cooked sticky rice
3 cups cooked cubed ham
2 cans cream of mushroom soup
16 oz. sour cream
1/2 tsp. poultry seasoning
1/2 tsp. Black pepper
2 tubes Ritz crackers, crushed
1 stick margarine


Mix first 6 ingredients in a 9*13 pan. Melt margarine and add to crackers. sprinkle over top and bake for 35 minutes at 350*.

Hot ham and cheese sliders

Original Recipe From Envy My Cooking

Ingredients:
For the sandwiches:
24 slider rolls (we prefer the mini Hawaiian rolls )
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Bayou Chicken Pasta

Recipe from my friend Maaret at OK Maybe Just A Sliver

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Bayou Blast Essence
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green20onions, Parmesan and parsley and toss to blend. Serve immediately.

This has become one of my most favorite dishes. So many different flavors EXPLODE in your mouth! This is a MUST try!

Smothered Sweet Pork Burritos

2 1/2 lb pork (boneless, any cut)
salt & pepper to taste
garlic salt to taste
1 (10 oz.) pkg. flour tortillas
2 (15 oz.) can mild green enchilada sauce, dicided
1 c. brown sugar
1 (15 oz.) can black beans
1 bunch cilantro, chopped
1/3 lb. monterey jack cheese

Garnishes:
tomatoes
salsa
lettuce
sour cream
guacomole

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper & Garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in bowl. Stir in 1 cup enchilada ssauce and brown sugar. Heat oven to 350 degrees. Pour 1/2 c. enchildad sauce into pan. Place 1/3 c. meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans and some chopped cilantro on top. Roll burrito. Repeat. Pour remaining enchilada sauce over burritos and sprinkle with cheese. Cover and bake 25-30 minutes.

Sesame Chicken

Original recipe from Coleen's Recipes

2 tablespoons soy sauce
1 tablespoon cooking wine
3 drops sesame oil
1 teaspoon vegetable oil
2 tablespoons flour
2 tablespoons corn starch
2 tablespoons water
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon onion powder

Mix the above ingredients thoroughly, then add 1½ pounds of chicken breast cut into 1" cubes. Stir to coat and chill for 30 minutes before frying.
..
SAUCE

(this cooked sauce is poured over the cooked chicken)

½ cup water
1 cup chicken broth
2 tablespoons white vinegar
3/4 cup granulated sugar
¼ cup corn starch
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon red pepper flakes
1 clove garlic minced
.
Bring to a boil (it gets very thick). Keep warm on low while you fry the chicken
.
Deep fry the chicken cubes, a few at a time, until they are done and batter is golden. Keep warm in oven while you fry the rest. Just before serving, add some of the sauce to the chicken and gently stir (you might not need all of the sauce) .
.
Serve over hot rice.

This was the most amazing dish!** 5 stars from me! One of my favorite Oriental Restaurants is in North Pole, Ak called Pagoda's. Although I am thousands of miles away, this definitely satisfied my craving until I can make it back. YUM!!

Fresh Tomato Pasta Sauce

Original Recipe from my friend Maaret @ OK Just A Sliver

8 medium vine tomatoes
2 TBS extra virgin olive oil
1-2 TBS fresh minced garlic
3 TBS minced FRESH basil (or 1 TBS dried)
1 vegetable or chicken bullion cube
1 1/2 TBS sugar (or 1 tsp white stevia powder)
1 1/2 tsp salt (or more to taste)
1/2 tsp ground pepper

Boil tomatoes in salt water until the skins break and begin to peel. Remove from water and drain. Cool slightly and peel skins completely off- Be careful, they will be HOT. Discard skins. Chop tomatoes and put in a medium saucepan. They will be VERY juicy- try to keep all the juice! Add spices, bullion cube, sugar, garlic, & oil. Simmer on low heat for about 45 minutes or until it is reduced by half. *I usually get my sauce started first and put my pasta water on to boil when my sauce begins to simmer.* You can leave the sauce chunky or you can puree it. It will be very light and a bit watery. Toss with hot pasta (or whatever else you like) and enjoy immediately. Top with fresh grated Parmesan or asiago cheese.

My family loved it! We'll definitely be making it again!

Grilled Ham and Swiss Cheese Panini

Rosemary Olive Oil Bread (In the Artistan bread section of the grocery store)
Ham sliced thin
Swiss cheese
Tomatoes
Butter
Garlic Salt

Pesto Sauce Spread:
1/4 c. mayonnaise (I like the mayo made with olive oil)
1 t. pesto

Butter both sides of each slice of bread. Sprinkle desired amount of garlic salt on one side of each piece of bread. Grill in panini maker until bread slices are golden brown. Take off the grill. Spread the pesto sauce on one side of bread. Add ham and cheese. Top with other slice of bread. Add whole sandwich to grill. Grill until golden brown. Open the sandwich and add tomato slices.

We have a fabulous little restaraunt here in Sitka that serves these grilled paninis. I ALWAYS crave these....but at $12 a pop, I've learned to make them at home.
I know the directions are a little hard to understand, so if you need me to clarify them for you..just email me.

Chicken Stuffing Bake

2 boxes stove top stuffing
(premade according to box directions)
4 c. cooked, diced chicken
1/2 c. craisins

Gravy:
5 c. chicken broth
1 c. flour
4 slightly beaten eggs
1 c. milk
1 tsp. salt

Make the stuffing mix according to box directions.
Toss together stuffing, diced chicken, and craisins into a 9 x 13 inch pan.

Make the gravy by combining the broth, flour, eggs, milk and salt. (Be sure to stir often so you do’t burn the gravy).Heat on medium stirring often, until gravy is bubbly and thick. Pour over chicken and dressing mixture. Bake 25 minutes at 350 degrees.
Yum! This is a great dish if you have leftover chicken (or turkey), and stuffing.

Spaghetti A La Philly*

Original Recipe From HERE

• 3/4 lb. spaghetti, uncooked
• 1 lb. lean ground beef
• 1 jar (24 oz.) spaghetti sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 2 Tbsp. Grated Parmesan Cheese

• Cook spaghetti as directed on package.
• Meanwhile, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
• Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

I found this recipe on the box of my cream cheese so I decided to try it. It was REALLY good. Basically it was creamy spaghetti! Yum!

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Sweet & Sour Meatballs(2)*

Original recipe from HERE

Ingredients

2 pounds lean ground beef

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon ground ginger

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons granulated sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved

1/3 cup water

3 tablespoons distilled white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon seasoning salt

1 large carrot, diced

1 large green bell pepper, cut into 1/2 inch pieces

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

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Erika's Penne Pasta Casserole

This recipe is a mixture of THIS recipe and THIS recipe with my own added touch.

*1 Package of Penne Pasta, Cooked and Drained

*1 Pound Sausage, or Hamburger Browned and Drained

*1 Jar of your favorite Pasta Sauce (about 2 cups)

*Dried Basil (to taste)

*Garlic Powder (to taste)

*Grated Mozzarella Cheese

*2 Eggs

*1 small Container Cottage Cheese

*1/2 med. yellow onion

*1 tbsp e.v. olive oil

*2-3 cloves minced garlic

Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent.

Add the ground beef and/or italian sausage and brown. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil and garlic powder. You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.

When water boils, add the penne and

UNDERCOOK it. (Because it will continue to cook in the oven).

Combine Cottage Cheese, Eggs, and mozzarella

Cheese in a medium mixing bowl.

Combine spaghetti sauce mixture, cottage cheese mixture and noodles together in a 9 x 13” baking dish.

Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes.

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Stove Top Easy Turkey Bake

1 2/3 c. hot water
1 pkg. (6 oz) (Turkey) Stove Top Stuffing
4 c. chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli
florets, thawed, drained
1 can ( 10-3/4 oz.) condensed cream of chicken soup
3/4 c. milk
1 1/2 c. shredded cheddar cheese

*Heat oven to 350 degrees.
*Add hot water to stuffing mix; stir just until moistened.
*Combine turkey and broccoli in 13 x 9 inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
*Bake 30 minutes or until heated through.

I always enjoy the thoughtful meals that are shared with our family after having a baby. I enjoy being able to try new dishes, and to be able to take a break from cooking. This meal was shared by a dear sweet couple in our ward. Thank you Womack's!