crEpEs!!

Okay, this is one of our favorite breakfasts. There is SO much you can do with a crepe. Actually Cat, maybe we should have a section devoted to crepes. Anyway, they can take some time to make because you have to do them one at a stinkin' time, but they freeze BEAUTIFULLY... so make a ton and freeze some for later!

1 C flour
1 1/2 C milk
2 eggs
1 tbs cooking oil (though, I don't always use any)
1/4 tsp salt
(when I am making a crepe for a sweeter meal, I'll also add a dash of vanilla and a tablespoon or two of sugar)

Combine all ingredients in bowl until blended. Heat skillet on med. high and melt butter to coat bottom of pan when ready to pour in batter. Remove pan from heat and pour in just enough batter to coat the bottom of the pan by tilting the skillet around. Pour in enough so that there are no holes or gaps in the crepe. It should just thinly cover the pan. Return pan to heat and flip when bottom side of crepe starts to brown.

Now, what to do with your crepe?

Our favorite thing to do (it may sound weird, but we LOVE it) is to lay the crepe on our plate, put a couple of tablespoons of cottage cheese down the center of it, and roll it up like a burrito. Then pour some hot maple syrup on top and ENJOY!

My husband's family likes to put their hot crepe flat on their plate, rub MORE butter all over it, then sprinkle powder sugar all over it and roll it up and eat it.

They are also good filled with fruits and jams.

TO FREEZE:
Lay crepes flat on wax paper. You can separate each one with paper, or save on the wax and separate by servings (3-5 crepes usually). Then lay flat in freezer. Easy to reheat in a microwave whenever you crave 'em!!

new category for first half of september

now that things are starting to settle down a little, it is time for a new category. this time it is BREAKFAST/BRUNCH. this category will last for the first half of september, then it will switch again. so, get posting!

Island Rice

Absolute Deliciousness is the best way I can describe this. Being rice, it is not a grilled dish, but it goes excellent with the Jerk-chicken, or really anything, it stands on it's own as an great side dish. It is lightly sweet and perfectly limey, need I say more?

2 1/2 c water
1 c uncooked long-grain rice
1/2 c chopped dried pineapple
2 tsp butter
1/2 tsp grated lime rind
1/4 tsp salt
1/4 c chopped fresh cilantro
2 1/2 Tbsp fresh lime juice

Bring water to a boil in a med. saucepan; add rice and next 4 ingredients. cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro and juice. (yield 6 servings)

Greek Souvlaki

1 lemon juiced
1/2 c. olive oil
1/2 c. soy sauce
1/3 c red wine vinegar
1 tsp dried oregano
4 cloves of garlic, crushed
1 tsp salt
1/2 tsp dried mint
2 lbs, pork or lamb cut into 1 inch cubes
1 red bell pepper cut into 1 inch pieces
1 yellow onion, cubed

In a large plastic or glass bowl, combine first 8 ingredients. Add meat, pepper, and onion; toss to coat. Cover and refridgerate 2-3 hours.
Preheat grill
Slide pork, pepper, and onion onto skewers. Grill 10-15 minutes turning once.

Serve this with tzatziki (cucumber-yogurt dip) and pita bread, and with sliced tomatoes, it is yummy!

Jerk-Style Chicken

1 tsp grated lime rind

1/4 c. fresh lime juice

1 Tbsp. ground all spice

1 Tbsp. brown sugar

1-2 Tbsp finely chopped jalapeno pepper

2 Tbsp. olive oil

1 tsp salt

1 tsp ground black pepper

1 tsp dried thyme

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3 garlic cloves, chopped

1/2 c. chopped onion

6 skinless, boneless chicken thighs (about 1 lb)

3 skinless, boneless chicken breast halves

Cooking Spray

Combine first 12 ingredients in a blender, process until well blended. pour mixture into a large heavy-duty zip-top plastic bag, add onion and chicken. Seal bag; marinate in fridge 1-2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered 5 minutes on each side or until done. Yield: 6 servings (serving size: 2 thighs or 1 breast half).

I know there are like a million ingredients, but trust me, this is worth opening all those spice containers, and it really is a fast marinade to make and SO DELICIOUS!!!

Lemon-Bay Shrimp

Well it has been too long since I've posted anything! But grilling is right up my alley :) These are delicious and beautiful!

2 Tbsp fresh lemon juice

1 Tbsp olive oil

1/2 tsp salt

1/2 tsp crushed red pepper

1/2 tsp feshly ground black pepper

2 garlic cloves, minced

32 large shrimp, peeled and deveined (about 1 1/2 lbs)

4 large lemons, each cut into 8 wedges

32 fresh bay leaves

Cooking Spray

Prepare Grill

Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. cover and marinate in fridge 10 minutes.

Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.

Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Yield: 4 servings.

Rocket's Marinade

This is pretty salty and sounds completely crazy, but it's oh so tasty.

1/3 C. creamy peanut butter
2/3 C. soy sauce
1/2 C. oyster sauce (if you don't have this, just increase the amount of soy sauce a bit)
1/2 C. brown sugar
Juice of 1 lemon
5 minced garlic cloves

Marinate meat of choice overnight in the refrigerator.

Julia

Tequila Lime Chicken (without the tequila) Marinade

This is from the Barefoot Contessa "Family Style" cookbook, and it is SO DELICIOUS. There's supposed to be 1/2 C. tequila in it, but I don't include that and just add a little more liquid somewhere else, usually more orange juice, or some vinegar. This is heavenly, citrusy, and is so good on a kabob with peppers and onions.

1 C. lime juice (5 to 6 limes)
1/2 C. orange juice (2 oranges) add more OJ or some vinegar to make up for the absent tequila
1 T. chili powder
1 T. minced jalapeno pepper (1 pepper seeded)
1 T. minced garlic (3 cloves)
2 tsp. salt
1 tsp. ground black pepper

Combine ingredients, add chicken, and refrigerate overnight.

Julia (sorry, Julie Nye--I'm a dork and can't figure out how to log in with my own name)

Zesty Chicken Marinade

1/3 C. white vinegar
1/3 C. water
1 T. worcestershire sauce
1 T. garlic salt
1/2 tsp. lemon juice
1/2 tsp. pepper

Marinate for a few hours or overnight.

You can use this as a marinade for your chicken and cook it on the grill (SOSOSOSO YUMMY), or cook it in the oven: combine everything in a saucepan and bring it to a boil. Place chicken in a pan, brush with half the sauce and broil in the oven 8 minutes. Flip the chicken, baste with remaining sauce, and broil 8 minutes longer or until done.

Julia

bbq time

For August, the new category is grilling/barbecue. This should be a good one to finish up the summer. Then, it is on to FALL recipes (what i am actually really excited about). But for now, fire up those grills and lets get cookin'!