Savory Crepes

Friday night my husband makes crepes. I felt I needed to make a filling that was a bit more substantial than his butter, powdered sugar, and lemon juice filling. So this is what I came up with what was in my fridge.

1/2 cup mushrooms
2 tbsp butter
1/4 tsp minced garlic
1/8- 1/4 cup spinach (I used frozen )
1 cup shredded chicken from a rotisserie chicken
2 slices of smoked provolone cheese
shredded parmesan cheese
cream to wet

Sautee the mushrooms in the butter until soft. Then add spinach and cook until thawed, or wilted (if using fresh spinach). Then add all the other ingredients. Add enough cream until there is a slight saucy consistency and just sprinkle the parmesan on top. I would say maybe 1/8 of a cup.

Sorry for the low quality picture. I took it with my iPhone. 

Wrap this up in a freshly made crepe and voila! It's fantastic. 

I think next time I will bake them in a pan smothered in homemade béchamel sauce. 

You could use any cheese you like, really. I bet swiss would be good, with some chopped or sundried tomatoes.  Artichokes and bacon would be really tasty too. It was good just like this and I had all the ingredients in my pantry and fridge. 

Chocolate Chip Cookies

I went on a 3 week sprint to find the perfect chocolate chip cookie. I tried all kinds of cookies from the internet and accumulated recipes from friends. I finally combined a bunch of them to make what I have decided is the "perfect" chocolate chip cookie.  I don't eat cookie dough, but I have it on good authority that this is exceptional good tasting dough. Here is the recipe, and here goes your figure.

1 cup white sugar
1 cup brown sugar
1 cup butter (softened)
2 large eggs
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2-3 cups chocolate chips (I prefer guittard)

Preheat oven to 375 degrees F. Cream sugar and butter together. Add eggs, vanilla and salt. In a separate bowl, mix dry ingredients together. Add dry ingredients to wet and mix until just barely combined. Add chocolate chips and mix until incorporated. Place 1 1/2 inch balls on a parchment lined baking sheet.
Bake at 375 for 7-9 minutes depending on the heat of your oven (mine is exactly 8 1/2 minutes).The trick to these cookies is to pull them out before they get browned. They will not look done, but trust me. They are!

Friday Afternoon Lunch

Friday afternoon, I had lunch with a few of my girl friends, and one in particular brought a fantastic salad. I thought I would share the recipe. 

Salad

Spinach and iceberg lettuce

Sliced mushrooms

Cottage cheese

Swiss cheese cubed into 1/4- 1/2 inch pieces
Chopped cooked bacon

Poppyseed Dressing

1/2 c onion finely chopped

2/3 cup vinegar

2 tsp salt

1 1/2 c sugar

2 tsp powdered mustard

1 c vegetable oil (I like using extra light tasting olive oil)