Tuesday, September 6, 2011


My son wanted to have crepes for his birthday breakfast, so we whipped up a batch this morning! This is our go to crepe recipe. Its from the "Favorites" cookbook. So easy and delicious! I don't have a crepe pan, but I just use a small (8 inch) saute pan and it works great! We filled ours with homemade strawberry/kiwi jam and topped with powdered sugar!  We have also done it with bananas and chocolate sauce, strawberries and powdered sugar, with some fresh orange juice squeezed on top...so good!

1/2 c. cold water
1/2 c. cold milk
4 eggs
1/4 t. salt
2 t. sugar
1 c. flour
2 T. butter, melted
Put liquids, eggs, salt, and sugar into blender, blend until mixed. Add flour and melted butter and mix at top speed for one minute.  Cover and refridgerate until ready to use. Heat pan over moderate heat, for each crepe, lightly grease pan with oil or butter (Butter is Better!) Pour 1/4 c. batter into pan and swirl around to cover pan and so batter spreads evenly. Turn when lightly browned and cook on other side. Stack crepes between paper towels to keep warm. Serve with toppings of choice, roll up and enjoy!

Mini Quiche

This last weekend, I had to make brunch for around 80 women for a church gathering. I was scared to death! I had never cooked for this many people at a time before! I also was struggling with something that I could make ahead, freeze, and reheat the day of, without losing taste or quality. The solution: QUICHE! I tried out a couple different recipes until I found the one that I liked the best, and then the next problem presented itself: serving portions. I tried a couple different ways, but the final product was muffin tins! It worked wonderfully!! The fun thing about this quiche is you can change up the cheese and veggies to make it your own. Enjoy!

Mini Quiche
8 beaten eggs
3/4 c. cottage cheese
1 1/2 c. mozzarella
2 c. fresh spinach, chipped into small pieces
1 c. diced ham
1 tomato, diced
Preheat oven to 325 degrees. Mix all ingredients in a mixing bowl with a whisk. Using a 1/4 c measuring cup pour 1/4 c portions into WELL GREASED muffin tins. (I thought about using cupcake liners next time for easier clean-up...). Cook for around 35 minutes, or until center is set and top is lightly golden brown. slide a knife around edges to loosen and scoop out with a spoon! enjoy!

Thursday, September 1, 2011

Chicken, Mushroom and Roasted red pepper Orzo pasta

As I said before, we have been on an Orzo pasta kick lately. I love one pot meals and you can pretty much add any veggies you want to customize the taste. My family gobbled this down and next time I will double to recipe for leftovers!!!

2 T olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 tsp dried thyme
8 oz button mushrooms, sliced
4 boneless, skinless chicken breasts, cut into bite sized pieces
salt, pepper, and garlic salt to taste
1/2 lb of orzo, cooked per instruction
1 can chicken broth
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
1 roasted red pepper, diced (can use canned, or roast your own)
Cook the orzo in water along with the can of chicken broth, per instructions.

Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt, garlic salt, and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, roasted red pepper, parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if needed. .

Best Taco Meat Recipe - Period.

Taco Meat

Seasoning Mix:
1 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. cornstarch
1 tsp. kosher salt
1 1/2 tsp. smoked paprika
1 tsp. ground coriander
Mix the above ingredients in a bowl and set aside.

2 lbs ground beef
1 onion, diced
1 clove garlic, minced
salt and pepper to taste
garlic salt to taste
1 c beef broth
Cook ground beef in a large saute pan and cook until all the pink is gone, season with salt, pepper and garlic salt. Add the seasoning mix and beef broth and cook for about 5-7 minutes or until the mixture has thickened. Remove from heat and serve in the taco shells with desired toppings.
We like to use flour tortilla shells, cooked until some golden brown spots appear in a little vegetable oil.
Toppings could include:
chopped tomatoes
grated cheese
chopped lettuce
green onions
sour cream


Share with us all! If you have any recipes you would like me to post or try, email them to me: amber.lamb@yahoo.com . Thanks for sharing your kitchens with me! Happy cooking!

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