Hey Friends! Thank you all for being here! I hope you enjoy week 6 of the pantry challenge! We have been having so much fun and absolutely love the new recipes we tried this week. What are some of your favorite go to meals when it is almost grocery shopping time?
If it's almost grocery store time, I will usually do bean quesadillas since I almost always have dried beans and tortillas, or we make a soup with whatever odds and ends are hanging around!
I love the way you do your videos. I love that you show the whole process of cooking...all of the chopping, mixing, etc. And I truly appreciate all of the tips you share as you cook too.
Hi Morgan! I have recently found your channel, so happy I did. Your voice and the way you share what you actually cook for your pantry challenges is so relaxing! I Can’t believe you paid $1.50 for Strawberries! They are $5.+ here in Austin TX, although the lettuce you paid $5, here it’s about $3.25 for double the amount. Anyway, Just wanted to say hello.🤗
I priced out the same produce at ALDI near me in NE Florida, and it would be about $27. Very similar! I love seeing the pricing of other places and going to local geocery stores when I travel too!
Hey new viewer here! I’ve been watching the pantry challenge (and am fascinated btw) and wanna ask if you ever introduce your dogs! I always see them hovering, but haven’t heard you address them…they’re so cute! 🥰 🐶 ❤ love your channel!
I have before! Thank you so much! The big yellow lab with the black and orange collar is Arrow and the young, smaller lab in the blue collar is Moose. 😊
You are so dang sweet. Thank you for another pantry challenge video. You’re making this look so easy…. But know you put in a lot of work during garden season to allow that… ❤😮☺️
Milk would be good for the marinade because dairy products are slightly acidic so it would probably help tenderize the meat a little bit. That’s why yogurt is used so often for chicken in Indian.
From my California perspective I’m wondering how much it would cost to drive to Wyoming for groceries every week. Paid $2.49 for a pound of apples two days ago but they were so big each one cost over $1.75! I passed on the romaine hearts because at $5.00 for a bag that was all “rusty” it just didn’t seem woth it. For a scrawny bunch of celery that was not good enough to eat raw but I needed it for a recipe I paid $2.99. I would have loved to pass on that. Some less than desireable pears they wanted $5.00 for 4 and I would have paid it if they looked decent. I got a great deal on red peppers at 3 for $5.00 which are yummy. Regular onions were $1.49 a pound and potatoes were worse. This was at Sprouts which is a LOT cheaper than going to Vons, Albertsons, Safeway etc. by a long shot. Eating healthy is ridiculously expensive here but we try so carefully to use whatever is on sale and looks good so we have no waste. It doesn’t make sense because so much of this food is grown locally. Water is tremendously expensive but still doesn’t this seem excessive? Maybe I am just still in post Covid price shock. I try not to shop with my husband because he gets so upset and worried about money because we have limited income as retirees. I still would rather use the money for produce than doctors! Trying to keep us healthy is challenging and we are so careful not to waste.
Wow! That is absolutely wild how different the prices can be state to state! I couldn’t agree more even I feel in shock after the grocery store at times so I really feel for you! The healthy high quality foods are so important it is worth it 😊
Morgan: love love your pantry challenge ideas. Question where did you get that nonstick pan? I see them a lot and always wondered who made them. Thanks
Your haul would cost £`18.75 which is about $23.61 in Scotland. Some of you items like strawberries are less than half what they cost here, but then others like the Romaine lettuce, tomatos and apples are more than double, however, bananas, avocados and mandarins are about the same. 😀We have really delicious strawberries and apples though, and the strawberries cost more in February than they do in June!
In Maryland - most of the produce runs about the same as you shared, but avocados are about $1 each and the 1 lb. packages of strawberries are $5 each.
The prices were fairly the same as here in WI, your strawberries were at least a dollar cheaper, but our romaine is half your price. Everything looked so good.
Everything looked delicious. I don’t have a hunter anymore, but I grew up eating (eventually preparing) game. I really enjoy your channel because your perspective is so different than most of the channels available. Simple Living Alaska also has videos featuring game and fish menus if you’re looking for a new UA-cam channel. Thanks for the work you put into this channel. Deb in Florida
Thank you so much! We have watched Simple Living Alaska and absolutely love them! We seem to live a very similar lifestyle which is always fun to see! Thank you for being here 😊
I’ve enjoyed your meals very much. I like crepes for both sweet and savory items. I hadn’t thought about them for quite some time so thanks for the reminder. In the past I’ve made a lg # of crepes and with wax paper in between the crepes, I found that they froze very well in a gallon size freezer baggie. I don’t have access to game so we’d use beef or pork in some of the meals you prepared. Thx. Susan
I'm in Wyoming too, and haven't bought strawberries since the new year, they have been so expensive. The rest was pretty similar to what your prices were. I have learned to eat fruit by the seasons so it's cheaper so we are having cara cara oranges, meyer lemons and ruby red grapefruit. I do buy frozen organic berries for my smoothies and spinach and bananas too. Your pot roast looked so good! Great video.
LEMON RICOTTA CREPES Filling: Zest one lemon , slice lemon & juice it! 1 1/4 cups Ricotta Cheese 1 Tbsp grated lemon zest 1/4 cup fresh lemon juice 2 Tbsp. sugar In a small bowl combine Ricotta Cheese, lemon juice, lemon zest, sugar; Mix well! 4 prepared crepes (heated) Spread 1/4 mixture into each crepe down center of each crepe; roll up and enclose. Serve crepes.
I'm a new subscriber & was wondering if you could put the link in for your salt & pepper shaker? I'm in Texas & find it so interesting seeing you cook wild game. Love your channel.
Main course & desert for 2 MIDGET POT ROAST Serves: 2 Prep time: Cook time: Ingredients: 2 beef shanks (about 1 1/2 pounds) 3 Tablespoons all-purpose flour, divided 1 1/2 cups cold water, divided 1/2 cup beef broth 1 Tablespoon dry onion soup mix 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1/4 teaspoon dried thyme 1 large potato, peeled and cut into eighths 2 carrots, cut into 2-inch pieces 6 boiling onions salt and pepper to taste Directions …. Sprinkle meat with 1 Tablespoon flour; place in shallow 2 qt. baking dish. Mix 1 cup water, beef broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325 degrees for 1 1/2 hours. Turn meat ; add potato, carrots and onions. Cover; return to the oven for 30 to 45 minutes or until tender. Remove meat and vegetable to keep warm. To prepare the gravy: skim off the fat from pan juices. Measure 1 cup of the juices and space in a small pan or skillet. Combine remaining flour and cold water; stir into juices. Cook and stir until thickened and bubbly; cook & stir 1 minute longer. Season with salt and pepper. Serve with meat and vegetables. Notes Baked Custard for two: 1 egg, 1 cup milk, 3 Tablespoons sugar, 3/4 teaspoon vanilla extract,1/8 teaspoon salt, 1/8 teaspoon fresh grated nutmeg. In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6 oz. custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set. Yield 2 servings
STRAWBERRY BANANA CREPES Filling: 1 package (8 oz.) Cream Cheese, softened 1 carton Frozen Whipped Topping suc as Cool Whip, thawed 1/2 cup confectioner sugar In a bowl combine Cream Cheese, Frozen Whipped Topping and confectioners sugar; Mix well! prepared crepes (7 inches) Spread 2 rounded Tablespoons down center of each crepe; roll up tightly. TOPPING: 2 cups sliced fresh Strawberries 2 medium firm Bananas, sliced 1/4 cup Sugar if you would like Combine the topping ingredients and spoon over crepes Serve crepes.
CREPES WITH CHICKEN AND MUSHROOM This not a difficult dish to make, but there are several steps and it takes time to assemble. You could buy roasted chicken and save a step or buy premade crepes and save another step. The crepes can be assembled and refrigerated for a day or two till ready to heat and serve. Serves 6 Crepes: 3 eggs 1 cup flour 3/4 cup water 3/4 cup milk 1/2 teaspoon salt 1/2 teaspoon bouquet garni or herbes de Provence 1/2 to 1 teaspoon vegetable oil #1. Combine eggs, flour, water, milk, salt and herbs in a food processor or blender. Refrigerate batter, covered for at least 1 hour or overnight. #2. When ready to cook crepes, swirl oil around crepe pan or 6 inch skillet. Heat over medium heat. When pan is hot, stir batter and spoon 2-3 Tablespoons into middle of pan. Tilt pan to spread evenly. Cook on one side till lightly browned, flip over, cook other side. Remove crepe to a plate (it first one is too oily, throw away), and continue cooking the rest, stacking them as they are finished. #3. Either use crepes immediately or cool and cover with plastic wrap until ready to assemble. FILLING: 3 sprigs parsley 1 bay leaf 1 small stalk celery with leaves 1 quart water 1/2 cup dry white wine 1 1/2 pounds boneless, skinless chicken breast 3 tablespoons olive oil 1/2 cup chopped shallots 8 ounces mushrooms, sliced 2 Tablespoons chopped fresh tarragon, or parsley Salt and Pepper #1. Tie herbs and celery together with kitchen twine and place in deep skillet along with 1 quart water and wine. Bring to a simmer. Add chicken breast, adding more water if necessary so breast are submerged. Partially cover and simmer till chicken is still slightly pink in the middle. about 8 to 10 minutes. set chicken aside to cool in the liquid. #2. Heat olive oil in skillet. Saute shallots till they start to brown. Add mushrooms and saute till also browned. Add Tarragon and cook a couple minutes more. Salt and Pepper to taste. Set aside. VELOUTE SAUCE: 4 Tablespoons butter 5 Tablespoons flour 2 1/2 cups chicken broth, warmed (canned broth is fine) 1/2 cup Half and half 1/4 teaspoon ground white pepper 1 clove garlic, peeled, crushed 1 teaspoon chopped fresh tarragon, or 1/2 teaspoon dried Salt Melt butter in saucepan over low heat. Add flour and whisk over heat till mixture is smooth, thick, and bubbling. Slowly pour warmed broth over the "roux" and whisk together. Cook over medium-high heat, whisking occasionally, till sauce is the consistency of heavy cream. Remove from heat and stir in half -and-half, white pepper, garlic, tarragon, and salt to taste. Set aside to cool. #2. When sauce is tepid, lay a piece of plastic wrap or parchment paper directly on surface to prevent skin from forming. Remove garlic when ready to assemble crepes. ASSEMBLY Salt and Pepper 1/4 cup shredded gruyere or swiss cheese #1. Preheat oven to 375 degrees. Shred cooled chicken into small pieces. Combine with cooked mushrooms and 1 cup of the veloute sauce. add salt and pepper to taste. #2. Place a light coating of sauce on the bottom of a large round baking dish. top with 2 crepes that overlap slightly in the middle. spread with a few tablespoons of chicken and mushroom filling and top with a tablespoon of sauce. At a quarter turn, add 2 more overlapping crepes and follow with filling and sauce. continue adding layers in this manner. #3. Sprinkle top with cheese and bake for 40 minutes. If top is browning to fast, cover loosely with a sheet of aluminum foil. #4. Cut into wedges and serve with any extra veloute sauce, warmed.
Basic Crepes From the Kitchen of: Lorita Sutton Ingredients: 3 Tbsp. butter 3 eggs, slightly beaten 1/2 cup milk 1/2 cup water 3/4 cup all-purpose flour 1/8 tsp. salt Butter Cottage Cheese Filling Strawberry sauce Recipe instructions: Melt butter in 8 inch crepe or skillet. Pour butter into mixing bowl, set pan aside. To mixing bowl add eggs, milk and water; beat with rotary beater. Blend in flour and salt till smooth. Refrigerate batter for 2 hours or overnight. Note: Allow 2 to 3 crepes per serving. To Freeze: Leave crepes between sheets of waxed paper. Wrap in foil. To reheat in oven: Remove wax paper, wrap in foil and heat in preheated 325 degree oven for about 15 minutes. Recipe instructions: Place buttered crepe pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe pour 3 Tbsp. or a scant 1/4 cup batter into pan/skillet, rotating pan as batter is poured. Crepes should be thin lacy pancake almost immediately. If too much batter is poured into pan, pour off excess immediately. If there are holes, add a drop or two of batter for a patch. Cook until lightly browned on bottom; turn and brown other side. It may be necessary to add more butter to grease pan before pouring in batter each crepe. Stack crepes between sheets of paper towels or waxed paper until ready to use. Spread 3 Tbsp. Cottage Cheese Filling down the center of each crepe; fold the two sides over the center. Serve with Strawberry sauce Recipe for: Cottage Cheese Filling & Strawberry sauce Cottage Cheese Filling Ingredients: 3 cups small curd cottage cheese, 3 Tbsp. sugar 1 tsp. grated lemon peel 1/2 tsp. vanilla Recipe instructions: Blend together cottage cheese, sugar, lemon peel and vanilla in blender or stick blender. Use to fill crepes makes 3 cups. Strawberry Sauce or Berry Sauce Ingredients: 1/2 cup sugar 3 cups fresh strawberries or any berries you prefer or have on hand 1/4 cup water, dash salt 1 Tbsp. corn starch, 1 tsp. butter Recipe instructions: Wash & hull strawberries; crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, salt, corn starch. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Add butter, fold in sliced berries. My Notes: I try to remember to make the crepe batter the night before unless eating a late breakfast or brunch. I usually use frozen berries and thaw them unless there is a good sale on berries
Hey Friends! Thank you all for being here! I hope you enjoy week 6 of the pantry challenge! We have been having so much fun and absolutely love the new recipes we tried this week. What are some of your favorite go to meals when it is almost grocery shopping time?
If it's almost grocery store time, I will usually do bean quesadillas since I almost always have dried beans and tortillas, or we make a soup with whatever odds and ends are hanging around!
The cilantro stems have tons of flavor. Same with parsley. Just chop them finely and use. Doubles your amount to use that you’ve paid for.
100% they are great! 😊
I love the way you do your videos. I love that you show the whole process of cooking...all of the chopping, mixing, etc. And I truly appreciate all of the tips you share as you cook too.
Thank you so much! I really appreciate it! 😊
$1.50 for strawberries is amazing. I live in Knoxville, TN and they are about $3 here.
Wow! 😊
I like your cooking and saving food without waste
Thank you!
I’m in Eastern WA. Prices would be similar here, but the oranges and strawberries would likely cost more
Super fun, thank you for sharing! 😊
Hi Morgan! I have recently found your channel, so happy I did. Your voice and the way you share what you actually cook for your pantry challenges is so relaxing! I Can’t believe you paid $1.50 for Strawberries! They are $5.+ here in Austin TX, although the lettuce you paid $5, here it’s about $3.25 for double the amount. Anyway, Just wanted to say hello.🤗
Thank you so much for being here! Holy moly I can’t believe the difference in prices! Thank you so much for sharing, it is so fun to compare 😊
I priced out the same produce at ALDI near me in NE Florida, and it would be about $27. Very similar! I love seeing the pricing of other places and going to local geocery stores when I travel too!
Super similar! Thank you so much for sharing!
Your prices are comparable to what I pay in central Arkansas. Love following your channel.
So fun, thank you for sharing and for your support 😊
Everything looks so delicious! Love The smoothie
Thank you! 😊
Hey new viewer here! I’ve been watching the pantry challenge (and am fascinated btw) and wanna ask if you ever introduce your dogs! I always see them hovering, but haven’t heard you address them…they’re so cute! 🥰 🐶 ❤ love your channel!
I have before! Thank you so much! The big yellow lab with the black and orange collar is Arrow and the young, smaller lab in the blue collar is Moose. 😊
Your prices are fairly cheap compared to where i am in Nevada
Love watching you!
Thank you so much! 😊
Again, I loved watching you cook in your kitchen.
😊 thank you
You are so dang sweet. Thank you for another pantry challenge video. You’re making this look so easy…. But know you put in a lot of work during garden season to allow that… ❤😮☺️
Thank you so much! I really appreciate it! 😊
Way To Go SAM!!! We love a Man that takes part in the cooking and idea Process~ IN LIFE!
I couldn’t agree more! 😊
Milk would be good for the marinade because dairy products are slightly acidic so it would probably help tenderize the meat a little bit. That’s why yogurt is used so often for chicken in Indian.
Yes! It worked really really well as mentioned in the video, Sam uses milk to help pull out the gamey taste on a lot of the waterfowl we cook 😊
From my California perspective I’m wondering how much it would cost to drive to Wyoming for groceries every week. Paid $2.49 for a pound of apples two days ago but they were so big each one cost over $1.75! I passed on the romaine hearts because at $5.00 for a bag that was all “rusty” it just didn’t seem woth it. For a scrawny bunch of celery that was not good enough to eat raw but I needed it for a recipe I paid $2.99. I would have loved to pass on that. Some less than desireable pears they wanted $5.00 for 4 and I would have paid it if they looked decent. I got a great deal on red peppers at 3 for $5.00 which are yummy. Regular onions were $1.49 a pound and potatoes were worse. This was at Sprouts which is a LOT cheaper than going to Vons, Albertsons, Safeway etc. by a long shot. Eating healthy is ridiculously expensive here but we try so carefully to use whatever is on sale and looks good so we have no waste. It doesn’t make sense because so much of this food is grown locally. Water is tremendously expensive but still doesn’t this seem excessive? Maybe I am just still in post Covid price shock. I try not to shop with my husband because he gets so upset and worried about money because we have limited income as retirees. I still would rather use the money for produce than doctors! Trying to keep us healthy is challenging and we are so careful not to waste.
Wow! That is absolutely wild how different the prices can be state to state! I couldn’t agree more even I feel in shock after the grocery store at times so I really feel for you! The healthy high quality foods are so important it is worth it 😊
Very nice recipe ideas thankyou
Thank you 😊
What you bought would be around $26 here in NC. Strawberries are expensive.
So fun! Thank you for sharing! 😊
💗
Growing up on the city mom didnt have game meat. However, after marrage i was introduced to deer, elk and moose. Each has their own flavor.
They do have their own flavor, I hope you enjoy the meat 😊
In Indianapolis Indiana at Krogers the groceries would be $30.87. Thanks for Sharing.
Super interesting! Thank you for sharing!
Morgan: love love your pantry challenge ideas. Question where did you get that nonstick pan? I see them a lot and always wondered who made them. Thanks
Here you go, it is the Sensarte. We have the 11 inch pan 😊 amzn.to/48g6XTD
@@TheWyomingHomestead thank you so much for sharing Morgan.
Your haul would cost £`18.75 which is about $23.61 in Scotland. Some of you items like strawberries are less than half what they cost here, but then others like the Romaine lettuce, tomatos and apples are more than double, however, bananas, avocados and mandarins are about the same. 😀We have really delicious strawberries and apples though, and the strawberries cost more in February than they do in June!
Wow! As a total price that is very similar when it is all said and done! Thank you so much for sharing! 😊
In Maryland - most of the produce runs about the same as you shared, but avocados are about $1 each and the 1 lb. packages of strawberries are $5 each.
That’s awesome, thank you for sharing! 😊
I can’t believe how much more your food prices are compared to the Uk . I thought ours were high .😮
Really? That’s wild! 😊
Cost would be about double in MA.
Crazy!
In Blanding, UT, the fruit/veggie haul would be $40 +. Things are expensive here, for sure.
Crazy! Thank you for sharing! 😊
The prices were fairly the same as here in WI, your strawberries were at least a dollar cheaper, but our romaine is half your price. Everything looked so good.
So fun! Thank you for sharing! 😊
Everything looked delicious. I don’t have a hunter anymore, but I grew up eating (eventually preparing) game. I really enjoy your channel because your perspective is so different than most of the channels available. Simple Living Alaska also has videos featuring game and fish menus if you’re looking for a new UA-cam channel. Thanks for the work you put into this channel. Deb in Florida
Thank you so much! We have watched Simple Living Alaska and absolutely love them! We seem to live a very similar lifestyle which is always fun to see! Thank you for being here 😊
I’ve enjoyed your meals very much. I like crepes for both sweet and savory items. I hadn’t thought about them for quite some time so thanks for the reminder. In the past I’ve made a lg # of crepes and with wax paper in between the crepes, I found that they froze very well in a gallon size freezer baggie. I don’t have access to game so we’d use beef or pork in some of the meals you prepared. Thx. Susan
I love that. Sam and I were chatting about how we would love to freeze these. Thank you for sharing that it can be successfully done! 😊
I'm in Wyoming too, and haven't bought strawberries since the new year, they have been so expensive. The rest was pretty similar to what your prices were. I have learned to eat fruit by the seasons so it's cheaper so we are having cara cara oranges, meyer lemons and ruby red grapefruit. I do buy frozen organic berries for my smoothies and spinach and bananas too. Your pot roast looked so good! Great video.
Thank you so much! Buying in season and local really is the best way to do it! 😊
Can you taste the spinach in the smoothies?
Not at all! 😊
Its great that you & Sam cook together ~ if im in kitchen when my husband wants to make anything, ive to vacate kitchen.
Thank you! That is too funny, we all have our ways! 😊
Your prices are definitely a little bit better than here in Maryland. I looked at my Grocery app and all of those items would’ve been close to $40.
Wow! Thank you so much for sharing! I think it is fun to see the difference throughout the country 😊
LEMON RICOTTA CREPES
Filling:
Zest one lemon , slice lemon & juice it!
1 1/4 cups Ricotta Cheese
1 Tbsp grated lemon zest
1/4 cup fresh lemon juice
2 Tbsp. sugar
In a small bowl combine Ricotta Cheese, lemon juice, lemon zest, sugar; Mix well!
4 prepared crepes (heated)
Spread 1/4 mixture into each crepe down center of each crepe; roll up and enclose.
Serve crepes.
Yummy!
I'm a new subscriber & was wondering if you could put the link in for your salt & pepper shaker? I'm in Texas & find it so interesting seeing you cook wild game. Love your channel.
Thank you so much, we really appreciate it! Here is the link to the salt and pepper shaker, amzn.to/3wjtlyi
Greetings From Tennessee Based On The Market Your Shopping At I Was Shocked Wyoming Was So Inexpensive I’d Have Paid Closer To $60
Wow! That’s crazy how different it is! 😊
Main course & desert for 2
MIDGET POT ROAST
Serves: 2 Prep time: Cook time:
Ingredients:
2 beef shanks (about 1 1/2 pounds)
3 Tablespoons all-purpose flour, divided
1 1/2 cups cold water, divided
1/2 cup beef broth
1 Tablespoon dry onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 carrots, cut into 2-inch pieces
6 boiling onions
salt and pepper to taste
Directions ….
Sprinkle meat with 1 Tablespoon flour; place in shallow 2 qt. baking dish. Mix 1 cup water, beef broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325 degrees for 1 1/2 hours.
Turn meat ; add potato, carrots and onions. Cover; return to the oven for 30 to 45 minutes or until tender.
Remove meat and vegetable to keep warm.
To prepare the gravy: skim off the fat from pan juices. Measure 1 cup of the juices and space in a small pan or skillet. Combine remaining flour and cold water; stir into juices. Cook and stir until thickened and bubbly; cook & stir 1 minute longer. Season with salt and pepper. Serve with meat and vegetables.
Notes
Baked Custard for two: 1 egg, 1 cup milk, 3 Tablespoons sugar, 3/4 teaspoon vanilla extract,1/8 teaspoon salt, 1/8 teaspoon fresh grated nutmeg. In a bowl, lightly beat the egg. Add milk, sugar, vanilla
and salt. Pour into two ungreased 6 oz. custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water.
Bake at 350 degrees for 35 minutes or until set. Yield 2 servings
Yum!
Avocados are $3 each in Delta, BC, Canada now! 😩🤮
That’s absolutely insane!
Like your salt and pepper grinder set what brand is it ❤️
Thank you! Here you go: amzn.to/4bBBQF7
I'm in Alberta Canada and did the price comparison as close as I could. It came out to $47 Canadian, about $34 US. Interesting!
That is so fun! Thank you for sharing and doing the comparison!
I just bought a punnet of strawberries in Alberta for $6.97 🤦🏻♀️and that was at Walmart!!
Oh my gosh! That is wild the price difference there!
STRAWBERRY BANANA CREPES
Filling:
1 package (8 oz.) Cream Cheese, softened
1 carton Frozen Whipped Topping suc as Cool Whip, thawed
1/2 cup confectioner sugar
In a bowl combine Cream Cheese, Frozen Whipped Topping and confectioners sugar; Mix well!
prepared crepes (7 inches)
Spread 2 rounded Tablespoons down center of each crepe; roll up tightly.
TOPPING:
2 cups sliced fresh Strawberries
2 medium firm Bananas, sliced
1/4 cup Sugar if you would like
Combine the topping ingredients and spoon over crepes
Serve crepes.
Sounds great!
CREPES WITH CHICKEN AND MUSHROOM
This not a difficult dish to make, but there are several steps and it takes time to assemble. You could buy roasted chicken and save a step or buy premade crepes and save another step. The crepes can be assembled and refrigerated for a day or two till ready to heat and serve. Serves 6
Crepes:
3 eggs
1 cup flour
3/4 cup water
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon bouquet garni or herbes de Provence
1/2 to 1 teaspoon vegetable oil
#1. Combine eggs, flour, water, milk, salt and herbs in a food processor or blender. Refrigerate batter, covered for at least 1 hour or overnight. #2. When ready to cook crepes, swirl oil around crepe pan or 6 inch skillet. Heat over medium heat. When pan is hot, stir batter and spoon 2-3 Tablespoons into middle of pan. Tilt pan to spread evenly. Cook on one side till lightly browned, flip over, cook other side. Remove crepe to a plate (it first one is too oily, throw away), and continue cooking the rest, stacking them as they are finished.
#3. Either use crepes immediately or cool and cover with plastic wrap until ready to assemble.
FILLING:
3 sprigs parsley
1 bay leaf
1 small stalk celery with leaves
1 quart water
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breast
3 tablespoons olive oil
1/2 cup chopped shallots
8 ounces mushrooms, sliced
2 Tablespoons chopped fresh tarragon, or parsley
Salt and Pepper
#1. Tie herbs and celery together with kitchen twine and place in deep skillet along with 1 quart water and wine. Bring to a simmer. Add chicken breast, adding more water if necessary so breast are submerged. Partially cover and simmer till chicken is still slightly pink in the middle. about 8 to 10 minutes. set chicken aside to cool in the liquid.
#2. Heat olive oil in skillet. Saute shallots till they start to brown. Add mushrooms and saute till also browned. Add Tarragon and cook a couple minutes more. Salt and Pepper to taste. Set aside.
VELOUTE SAUCE:
4 Tablespoons butter
5 Tablespoons flour
2 1/2 cups chicken broth, warmed (canned broth is fine)
1/2 cup Half and half
1/4 teaspoon ground white pepper
1 clove garlic, peeled, crushed
1 teaspoon chopped fresh tarragon, or 1/2 teaspoon dried
Salt
Melt butter in saucepan over low heat. Add flour and whisk over heat till mixture is smooth, thick, and bubbling. Slowly pour warmed broth over the "roux" and whisk together. Cook over medium-high heat, whisking occasionally, till sauce is the consistency of heavy cream. Remove from heat and stir in half -and-half, white pepper, garlic, tarragon, and salt to taste. Set aside to cool.
#2. When sauce is tepid, lay a piece of plastic wrap or parchment paper directly on surface to prevent skin from forming. Remove garlic when ready to assemble crepes.
ASSEMBLY
Salt and Pepper
1/4 cup shredded gruyere or swiss cheese
#1. Preheat oven to 375 degrees. Shred cooled chicken into small pieces. Combine with cooked mushrooms and 1 cup of the veloute sauce. add salt and pepper to taste.
#2. Place a light coating of sauce on the bottom of a large round baking dish. top with 2 crepes that overlap slightly in the middle. spread with a few tablespoons of chicken and mushroom filling and top with a tablespoon of sauce. At a quarter turn, add 2 more overlapping crepes and follow with filling and sauce. continue adding layers in this manner.
#3. Sprinkle top with cheese and bake for 40 minutes. If top is browning to fast, cover loosely with a sheet of aluminum foil.
#4. Cut into wedges and serve with any extra veloute sauce, warmed.
😋
Basic Crepes From the Kitchen of: Lorita Sutton
Ingredients: 3 Tbsp. butter
3 eggs, slightly beaten
1/2 cup milk
1/2 cup water
3/4 cup all-purpose flour
1/8 tsp. salt
Butter
Cottage Cheese Filling
Strawberry sauce
Recipe instructions: Melt butter in 8 inch crepe or skillet. Pour butter into mixing bowl, set pan aside. To mixing bowl add eggs, milk and water; beat with rotary beater. Blend in flour and salt till smooth. Refrigerate batter for 2 hours or overnight. Note: Allow 2 to 3 crepes per serving. To Freeze: Leave crepes between sheets of waxed paper. Wrap in foil. To reheat in oven: Remove wax paper, wrap in foil and heat in preheated 325 degree oven for about 15 minutes.
Recipe instructions: Place buttered crepe pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe pour 3 Tbsp. or a scant 1/4 cup batter into pan/skillet, rotating pan as batter is poured. Crepes should be thin lacy pancake almost immediately. If too much batter is poured into pan, pour off excess immediately. If there are holes, add a drop or two of batter for a patch. Cook until lightly browned on bottom; turn and brown other side. It may be necessary to add more butter to grease pan before pouring in batter each crepe. Stack crepes between sheets of paper towels or waxed paper until ready to use. Spread 3 Tbsp. Cottage Cheese Filling down the center of each crepe; fold the two sides over the center. Serve with Strawberry sauce
Recipe for: Cottage Cheese Filling & Strawberry sauce
Cottage Cheese Filling Ingredients: 3 cups small curd cottage cheese, 3 Tbsp. sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla
Recipe instructions: Blend together cottage cheese, sugar, lemon peel and vanilla in blender or stick blender. Use to fill crepes makes 3 cups.
Strawberry Sauce or Berry Sauce
Ingredients: 1/2 cup sugar
3 cups fresh strawberries or any berries you prefer or have on hand
1/4 cup water, dash salt
1 Tbsp. corn starch, 1 tsp. butter
Recipe instructions: Wash & hull strawberries; crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, salt, corn starch. Cook over medium heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Add butter, fold in sliced berries.
My Notes: I try to remember to make the crepe batter the night before unless eating a late breakfast or brunch.
I usually use frozen berries and thaw them unless there is a good sale on berries
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☺️ Promo-SM