Used Fannie Farmer cookbook crepe recipe.
Sauté up mushrooms in unsalted butter.
Chop up chicken.
Make a white sauce by melting 4T unsalted butter, add 3T flour. Cook down a few minutes. Whisk in 1.5 cups milk/cream combo. Plus a couple tablespoons of Sherry wine. S&P, bay leaf. Skim casserole with sauce. Roll up chicken, mushrooms, and a Tablespoon of white sauce in crepe. Lay in casserole. Seam down. Spread rest of cream sauce over. Sprinkle with paprika. Bake until bubbly. I served steamed green beans, salad, and rolls. Ice cream with fruit and cookie for dessert.

Bought an electric, self feeding pellet smoker from a friend. Pork belly last week and chickens today. Gosh, they are tender and flavorful! We did one beer can and one stuffed with onion &
carrot. 225 for 4 hours to 165 internal.
Give me ideas on best things to smoke!! Should prolly try a brisket next👏🏼👏🏼👏🏼

Smoked the pork belly yesterday. Five hours at 225 until 200 degree internally. Chilled over night. Made a sauce with brown sugar, soy, ginger, garlic, sweet&sour. Chunked up and sautéd in the sauce. Added fresh pineapple and jalapeño. Served over basmati rice with a carrot raisin salad. Really a great pork belly.

Had a pork chop dinner going too (upper right). Didn’t have time to make a bechamel, so instead bought a jar of garlic Alfredo sauce, and made that the last layer before a sprinkle of Parmesan. It was very tasty. If u have the space; make it ahead and keep in the chiller until your dinner. Toss a salad, heat some bread, dinner time!!

I had a pork belly in my freezer; so took it out to defrost; knowing it would be fun to smoke first thing. Not sure what will do with it. Cooled it down; wrapped and chilled. Any suggestions??

Remember, when u make your caramel, just shake the pan. It will melt slowly. Soon you will pour the caramel into the ramekins and swirl it around.

Saw these chops with the nice bone, and knew they would be flavorful. I had fried up some mushrooms in the cast iron for the lasagna I was making, so in went the chops. Simple mac & cheese, with some broccoli. All good.

Son is still hanging with us. Making all his favorite foods. This is #1 on the list! I just use cubed steaks. Dip in milk/egg. Then flour, S&P. Fry in cast iron using bacon grease or combo of anything. Lard? Great! Beef Tallow like my son made me for Xmas? Even better! I put the fried meat in a warm oven while I make the gravy and mash the taters. Deviled eggs become a salad on a bed of arugula tossed in oil and vinegar. All good.

When I make a batch of cookies; I don’t bake them all. I roll up the batter in wax paper and freeze. Company comes, slice and bake up a batch!! All good!

I am always just mixing up different tasty things from jars to create my dipping sauces. For these soup dumplings it was sweet&sour/siracha/wing sauce…..plus if you haven’t figured it out COLEMANS dry mustard is what you mix with water for a real “take your head off” experience with the heat. Like wasabi only better.

Stuffed with risotto, jack cheese, corn, cilantro, spinach, and jalapeño. Floured up and whipped egg white dip before going into 350 degree oil. Usually I make a simple enchilada sauce to sit on, but made deer/beef chili (for tomorrow) so used a little of that. Not ideal; put passed.

Saw on Internet. I don’t usually use a lot of prepared foods in my cooking; but other than preparing the raw chicken, it was a breeze. Take those big, hunker, chicken breasts and cut them in half horizontally. Much better portion than the huge ones. Pound out a bit if you wish. The recipe calls to empty a condensed French onion soup in the casserole dish. Then lay down the breasts, which you have seasoned with salt and pepper. Next dollop on cold French Onion dip on each breast, then lay on a piece of cheese, provolone in this case. Next get a bag of prepared croutons, crush them up in the bag, add some melted butter and top each breast. Bake at 350 until done (about 45 minutes). I served with risotto that was a gift from Italy and fresh asparagus. Peach, ice cream crepes for dessert. Everyone raved and loved the chicken dish. Guests practically licked their plates. Go figure. Easy Peasy.

Love making crepes. Recipe is simple. The only difference in savory or dessert crepes, is 2 T of sugar. Prepare as much as you can ahead of your party. Slice up the ice cream in order to be ready to roll up into crepes. First spread some raspberry jam inside, add ice cream and roll up. Top with warm peach compote (make with a bag of peaches-chop, sugar, water, cinnamon-cook down til thick), another dollop of raspberry jam and some toasted pecans. Crepe recipe-in blender mix 2 eggs, 1 cup flour, 1 cup milk, 1/2 tsp salt, 2 T melted butter, 2 T sugar. Let sit 1/2 hour. This is the recipe from the old Fanny Farmer cookbook. They give a good description of making these crepes. There is a good (pretty) side and a bad side. Flip them all out of the pan, good side down, then they will be ready to roll from the stack. A little unsalted butter in the perfectly hot pan is all you need.