With a Grateful Prayer and a Thankful Heart: 6/19/11 - 6/26/11

Wednesday, June 22, 2011

Crepes and Chicken with Rosemary

I usually think of dessert when using crepes but thought I would do something a little different with leftover chicken and make a savory filling. 
If you prefer extra gravy, think about doubling the ingredients for the filling. I don't think you would need to double the chicken, just the other ingredients.  
Chicken Crepes with Rosemary
adapted from allrecipes.com
For the crepes:
(I got 8 crepes from this recipe)

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the eggs, milk, water, salt and butter; add flour and stir until smooth.

Heat non-stick pan over medium high heat. (I didn't need to, but you could spray the pan for the first crepe to prevent sticking) Pour about 1/4 cup batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Filling for Crepes

2 tablespoons butter
1 tablespoon finely chopped onion
2 tablespoons flour
1/2 cup milk
1/3 cup chicken broth (I used water and a chicken bouillon cube)
2 tablespoons dry white wine
1/8 teaspoon finely chopped fresh Rosemary
1 egg yolk
1 1/2 cup diced cooked chicken
salt to taste (not needed if using the bouillon cube)
2 tablespoons milk

Preheat oven to 350 degrees F.

Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1/2 cup milk, whisking constantly until smooth. Mix in broth, wine, and Rosemary; stir over medium-low heat until thickened (about 4 minutes).

In a small bowl, gradually stir 3 tablespoons of the hot milk mixture into the egg yolk; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.

In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.

Fill each crepe with chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with the 2 tablespoons of milk, and pour over crepes.
Bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Monday, June 20, 2011

She's All Grown Up

We attended a most beautiful wedding this past Friday evening.
The daughter of our next-door neighbor.
Carly Michele turned from an adorable baby girl into a lovely woman in the blink of an eye.
The marriage ceremony was beautiful.  Personal and directed to this young couple with wise words as they begin a life long journey together.
Though we weren't as connected in Carly's life in her teenage years, she will always hold a special place in our hearts.  When she was just a little tyke, she came to our house each week on the days her mommy worked.
Photos of our girls with Carly when they were all small
And once a little one gets in your heart, they're always there.
After the ceremony we headed to a reception full of the most fabulous food, served in an elegant Ballroom with the nicest people.
This photo was taken from a neighbor's facebook page (Nancy on bottom right). Not sure what the mother-of-the-bride is doing here because we were all squishing together to fit in this photo!
 You see, almost 27 years ago, the homes on our street were completed and we all made settlement within about a two week period.  Of course, some families have moved and new families came but a large percent have been here from the beginning or at least many years.
Most of the people in the above photo are from the street or an adjacent street. The young adults were either little or not yet born when we all met.
John and I had so much fun reconnecting with everyone!
 Magnificent Rooms

Abundant desserts
(I guess I was too busy indulging because I didn't even think to get photos of the unbelievable appetizers or the fabulous entrees)
Love and best wishes to
Carly & Kevin


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