zucchini fritters

henry liked this: http://fullmeasureofhappiness.com/2011/08/03/zucchini-fritters/

chicken pot pie crepes

WOW! These are the best ever! Found here.  Will definitely make again. Perfect lunch.

Crepes:

• 4 eggs
• 1/2 cup ricotta
• 4 tablespoons flour
• Pinch of salt
• 3 tablespoons milk

1. In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, and milk. Allow to sit for 15 minutes.
2. Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.

(These can be impossible to flip and they don’t need to be, so don’t try if you don’t want to.  I do sometimes to get the same color on each side, but they are done when it’s dry on the top.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.
Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.
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Filling:

• 3 tablespoons butter
• 1/4 cup diced onion
• 1/4 cup finely diced celery
• 1/2 cup finely diced, or shredded carrots
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon sugar
• Dash grated fresh nutmeg
• 3/4 cup chicken broth
• 3/4 cup half & half
• 1 cup frozen peas, thawed
• 2 cups diced or shredded, cooked chicken

1. Melt butter over medium-low heat. Add onion, celery, and carrots, and slowly cook until soft, about 5-7 minutes. 
2. Stir in flour and cook for one minute. 
3. Add salt, pepper, sage, thyme, sugar, and nutmeg. 
4. Whisk in chicken broth and cream. Cook until bubbly and boil for one minute, stirring constantly. 
5. Remove from heat and stir in peas and chicken. Cook for one minute to heat through. Makes twelve 1-crepe servings.

Slow cooker garlic chicken

This was fantastic! The garlic gravy was great! Served with asparagus and sweet potato bake.  This would also be good with mashed potatoes.  Found here.

Ingredients:

• 1 3-4 pound chicken, cut into 8 serving pieces
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 4 heads garlic, unpeeled, separated into cloves
• ¼ cup dry white wine
• 1 tablespoon chopped fresh thyme 

What you do:

1. Season the chicken with salt and pepper.  Heat the oil in a large skillet, over medium-high heat.  Add the chicken and cook, until well browned on all sides, about 8 to 10 minutes.  Transfer the chicken to a slow cooker.
2. Pour off all but 2 tablespoons of fat in the pan.  Add the garlic cloves and sauté them over medium high heat until lightly browned (about 2 to 3 minutes).  Pour in the wine to deglaze the pan, using a wooden spoon to stir and scrape all the brown bits from the bottom.
3. Pour the garlic mixture over the chicken and sprinkle the thyme over all.  Cover and cook until the chicken is tender—for 3 hours on the low heat setting. Transfer the chicken to a platter and cover it with aluminum foil to keep it warm.  
4. Set a fine mesh sieve over a saucepan, pour all the sauce from the cooker through, and press with the wooden spoon to push as much of the liquid and the pulp through as possible.  Then bring the mixture to a simmer on the stove and season it to taste with salt and pepper.  Serve the chicken either topped with the sauce or with the sauce on the side.

Tomato Sauce with Pumpkin

Henry liked this: http://www.thelittleteochew.com/2011/02/tomato-pasta-sauce-with-pumpkin.html

chocolate mug cake

I've tried several different mug cake recipes and this one is the winner. So moist! The other ones use cocoa powder and this one uses chocolate chips, which I think makes the difference. Found here.

Ingredients:

• 50g dark chocolate
• 3 tablespoons butter (43 g)
• 4 tablespoons plain flour
• 1/2 tsp ground cinnamon
• 3 tablespoons sugar
• 1 egg
• 3 tablespoons milk

What you do:

1. Melt the butter and chocolate in a double boiler. Set aside to cool.
2. Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well. Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate and mix again.
3. Pour the mixture into a large microwavable coffee mug. Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.
4. Allow to cool a little, give yourself a pat on the back, and indulge!

Slow Cooker Sticky Chicken Legs

Yum! So good! Definitely will make again! Served with potato skins and green beans. Recipe from here.

Ingredients

• 3/4 cup packed dark brown sugar
• 1/4 cup soy sauce
• 4 garlic cloves, miced
• 1/2 teaspoon cayenne pepper
• 12-14 chicken legs
• 1/4 cup water
• 1/4 cup tomato paste

what you do:

1. Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to a bowl (you may have to double this if it's not enough). Transfer the mixture to your slow cooker then add the legs and toss to coat them with the paste.
2. Cook on low until the chicken is tender, 3-4 hours (I did high for 1 hr and low for 2-3).  Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed.  Let the wings cool for about 20 minutes.  (At this point you can put the cooled wings in the refrigerator for up to 24 hours.) 
3. Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.  Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet.  Spray the rack well with nonstick cooking spray. 
4. In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper.  Add half of this sauce to the bowl with the wings and gently toss to coat.  Place the wings on the rack, skin side up. Broil until the wings are lightly charred, about 10-15 minutes.  Remove the pan from the oven and flip the wings over.  Brush the remaining sauce over them and return them to the oven.  Broil for another 3 minutes, or until the sauce caramelizes.

Mexican Rice

ingredients:

• 1 cup of long grain white rice
• 2 cups of low-sodium chicken broth
• 1 tablespoon of olive oil
• 1 small yellow onion, diced
• 4 cloves of garlic, finely minced
• 1/4 cup of tomato paste
• 1 teaspoon cumin
• Salt to taste

 what you do:

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer until done. 
2. While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil until translucent and starting to brown. 
3. Add the garlic to the skillet and cook for one minute, stirring constantly. 
4. Stir in the tomato paste and cumin and cook for another minute or two. 
5. Mix in hot, cooked rice until well combined. Season to taste with salt. Serve immediately.