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A couple weeks ago I was impressed by my mother-in-law’s cooking (as usual) and was delighted to learn that the end of our meal meant the serving of a delicious dessert. “My most favorite food on earth.”- fire-mom said. What’s that? Crepes. French Crepes with delicious and fruity filling. Her crepes were stuffed with bananas, strawberries, and a touch of chocolate-hazelnut spread. Folded and garnished with light whipped topping and a generous dusting of powdered sugar. Oh. My. Geeeezz. I only get just one? Looking at my Fireman I tapped my fork on my empty plate causing him to look up.. “Are you going to finish that?..” By the look in his eyes, he wasn’t sure if I was seriously asking- and if so, was he really supposed to (literally) fork over his half eaten dessert? I smiled and said- “..if you are, no biggie..” Relief swept his face. After hoovering my post-dinner treat like I hadn’t just eaten a 4 ounce grilled (medium rare- me and the fire-sissy heart the red meat- literally.) steak and practically my weight in asparagus (I heart the green spear.) I proceeded to make small talk.
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Me: “Have you ever heard of a savory crepe?”
Fire-mom: “No such thing!”
Me: “Yaaaa huh!” and I was going to prove it. I had seen them on various menus, and while it never struck my fancy enough to order- it seemed quite satisfactory to my belly for a weeknight meal.. and so comes the turning of my wheels in coming up with a superb recipe; hopefully impressing my fire-mom.
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This recipe- with the help of a rotisserie chicken and store bought crepes- was super quick and easy prep, even with the homemade cream sauce. The meal came together nicely with a hint of sweetness from the crepes and a kick from the Mexican inspired spice- I think I pleased and convinced her that there is such a thing as a savory crepe.
**Look for packaged crepes in the produce section of your grocery store
3 cloves garlic, minced
1 medium onion, thinly sliced
1 (8-ounce) package presliced mushrooms
1/2 cup white wine
3 cups chopped rotisserie chicken
4 green onions sliced
1 cup Roma tomato, chopped
1 (4 ounce) can diced green chiles
3/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
3 tablespoons all-purpose flour
1 (12 ounce) can fat free evaporated milk
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
Dash of nutmeg
10 store bought French crepes
1/2 cup (2 ounces) shredded part skim Mozzarella cheese
Garnish: Chopped Italian parsley or cilantro
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion, garlic, and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Add wine- cooking until wine is reduced, about 4-5 minutes. Stir in tomatoes, chicken, green onions, 1/4 teaspoon salt, chiles, and spinach. Reduced heat to LOW to keep warm while preparing the sauce.
Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt, red and black pepper, and nutmeg. Pour milk mixture over chicken mixture; stir to combine.
Preheat broiler. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned. Garnish as desired.