Blender crepes

INGREDIENTS

• 2 cups milk
• 4 eggs
• 3 Tablespoons butter melted
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups flour sifted

INSTRUCTIONS

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds).
• Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts as a few examples.

Honey mustard and rosemary chicken and potato wedges

INGREDIENTS

• • 4 potatoes, cut into thin wedges or sliced
• • 1-1.5 lbs of chicken breasts, cut into thick strips
• • 2 medium onions, finely diced
• • A small bunch of fresh rosemary
• • Olive oil
• • Salt & pepper
• FOR THE SAUCE
• • 2 tbsp. Dijon mustard
• • 3 tbsp. grainy mustard
• • Juice of a large lemon (or 2 small)
• • 1 tbsp. olive oil
• • 2-3 tbsp. honey
• • 2 cloves garlic, minced
• • Salt & pepper

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In an oven-safe skillet, cook the onions in a couple of tablespoons of olive oil over medium-high heat on the stove until softened and starting to brown, about 10 min.
3. Take off the heat and arrange your potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt & pepper. Cover loosely with foil and bake in the oven for 15-20 minutes, until softened.
4. Meanwhile, mix all the sauce ingredients together in a bowl. Taste and adjust according to your preference; if you like more acidity add more lemon, more sweetness add more honey etc.
5. Take the pan out of the oven and arrange your raw chicken on top of the potatoes in an even layer. Pour the prepared sauce on top, making sure everything is coated. Throw a few sprigs of rosemary around the chicken, cover again with foil and bake for 20 minutes.
6. After 20 minutes, remove the foil and turn on your oven’s top grill on high and bake for a further 15 minutes until nicely browned. Serve immediately.

Fried Chicken and Biscuit Sandwiches

Ingredients fried chicken:
- 1 c flour
- 3/4 c yellow cornmeal
- 2 tsp baking powder
- 2 tsp cayenne
- 2 tsp salt
- 2 tsp black pepper
- 2 c buttermilk
- 1 lb chicken cutlets, halved
- 7 c vegetable oil
- 1/4 c hot sauce
- 3 Tbsp honey

1. Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to a plate.
2. Set a wire rack over a baking sheet lined with paper towels. Heat 1 1/2 inches oil in a Dutch oven to 360°F. Fry chicken, in batches and turning occasionally, until golden brown, 4 to 5 minutes. Transfer to prepared rack.
3. Whisk together hot sauce and honey in a bowl. Drizzle warm chicken with hot sauce mixture. Serve immediately with biscuits (see recipe below)

Ingredients biscuits:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 7 Tbsp unsalted butter, chilled in freezer 
- 3/4 c cold buttermilk


1. Preheat oven to 425°F.  Line baking sheet with parchment paper or spray with cooking spray.
2. Whisk flour, baking powder, salt and baking powder together.
3. Grate butter using grater and cut into flour mixture until mixture resembles course crumbs.
4. Make a well in center of mixture and pour in buttermilk.  Stir just until combined.
5. Turn dough onto a floured surface and pat into a rectangle.
6. Fold rectangle into thirds.  Turn dough, gather any crumbs, and flatten back into rectangle.  Repeat twice more, folding a total of three times.
7. Roll dough to 1/2 inch thick and transfer to baking sheet.  Cut into about 10-12 biscuits.  Press an indent into the top of each biscuit with your thumb.
8. Brush top of biscuits with buttermilk, then bake for about 15 minutes.

Dijon Chicken Legs

Ingredients:
- 6-8 medium chicken drumsticks
- Salt and pepper
- 1/4 c flour
- 2 Tbsp butter
- 3/4 c chicken stock
- 1/4 c white wine
- 1/2 c heavy cream
- 1 1/2 Tbsp Dijon mustard
- 2 tsp thyme


1. Heat broiler to high.  Season drumsticks with salt and pepper and toss in flour.  Cook in a large skillet over medium heat until all sides are browned, about 6-8 minutes.
2. Whisk together chicken stock, wine, cream, mustard, 1 additional Tbsp of flour, and thyme.  Pour over chicken and scrape pan to combine with any browned bits. Cook, partially covered, until chicken is cooked through, about 10-12 more minutes.
3. Serve chicken with potatoes.

Focaccia Bread

Ingredients:
- 1 3/4 c warm water
- 1 pkg active dry yeast
- 1 Tbsp sugar
- 5 cups flour
- 1 Tbsp kosher salt
- 1 cup olive oil, divided
- Rosemary, garlic, thyme, sea salt for seasoning

1. Combine water, yeast, and sugar in small bowl, and leave for 15 minutes until yeast is bubbling.
2. In a mixer bowl with dough hook, combine flower, kosher salt, 1/2 c of olive oil, and yeast mixture on low-medium speed.  Knead for 5-6 minutes until dough becomes smooth and soft.
3. Transfer dough to floured surface and knead a few times by hand.  Coat mixing bowl with olive oil, return dough to bowl, cover with a towel and let rise at least an hour.
4. Coat a jelly roll pan with 1/2 cup of olive oil and put dough into pan.  Press dough to fit size of pan, turn dough over to coat other side with olive oil, and make finger holes all the way through dough.
5. Put dough in warm place to rise again for 1 hour.  Preheat oven to 425°F.
6. Sprinkle top of dough with sea salt, rosemary, thyme and garlic.  Bake about 25-30 minutes or utnil golden brown.

Tandoori Chicken Burgers

Ingredients:

• 1 1/2 pounds ground chicken breast
• 4 green onions
• 3 Tablespoons grated fresh ginger
• 2 Tablespoons lemon juice
• 1 Tablespoon paprika
• 2 teaspoons cumin
• 1/2 teaspoons ground cardamom
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• Naan bread
• cucumber
• cilantro
• red onion sliced thinly

Sauce Ingredients:

• 1 small container fat free plain Greek yogurt (or mayo)
• 1 Tablespoon fresh mint chopped
• 2 teaspoons cumin
• 1 Tablespoon fresh lemon juice
• salt and pepper

1. Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the sauce in a small bowl. Set aside.
3. Slice some cucumbers, red onions, and cilantro.
4. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.  Add the sauce on top.

Chicken with Garlic Gravy and Mashed Potatoes

Ingredients:
- 4 skin-on, bone-in chicken thighs
- 12-14 cloves of garlic
- 2 Tbsp flour
- 1/2 c cooking white wine
- 2/3 c chicken broth
- 1 tsp thyme
- 1-2 Tbsp butter
- Salt and pepper


1. Heat oven to 400°F.
2. In oven-safe skillet, heat oil over medium-high heat.  Dry chicken by patting with a paper towel, then sprinkle with salt and pepper.  Cook chicken until well-browned, about 8 minutes total, then remove to a plate.
3. Reduce heat and add garlic, and cook until garlic is starting to brown. 
4. Sprinkle flour over garlic and stir until combined.  Add chicken back to pot, cover, and bake for about 5 minutes or until cooked through.
5. Remove pot from oven and put on burner.  Remove chicken and add wine, broth, salt and pepper, and thyme.  Simmer until sauce thickens. 
6. Serve over mashed potatoes (see recipe below)


Mashed Potatoes:
- 4 potatoes
- 1/3 cup salted butter
- 1 cup milk or cream
- Salt and pepper
- 3 cloves of garlic

1. Peel and quarter potatoes and cook 15 minutes or until fork tender in boiling water
2. Heat milk and butter together on stovetop until butter is melted and milk is warm.
3. Add potatoes to milk and butter and begin mashing with hand masher.  Then mash more with mixer. 
4. Add salt, pepper, and garlic to taste.