Monday, February 27, 2012

Chicken and Asparagus Crepes

Chicken and Asparagus Crepes

Recipe and Photo from Paul Deen

Chicken and Asparagus Crepes

5 stars based on 8 Reviews

Servings: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy


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


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.   

Wednesday, February 1, 2012

Lemon Pound Cake Muffins

Recipe From Recipe Girl.

Lemon Pound Cake Muffins

Yield: 12 muffins
Prep Time: 20 min
Cook Time: 15 min


1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sour cream
2 cups powdered sugar
3 Tablespoons fresh lemon juice


1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).
2. In a small bowl, whisk together flour, salt and baking soda; set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.
5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).


*A mini pound cake pan (as pictured) will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.

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