Crepe Sandwich

Susanne's Crepe Recipe
1 1/2 C. Milk
3 Eggs
1/4 C. Melted Butter
1 C. Whole Wheat or White All-Purpose Flour
Dash Salt

Mix ingredients in blender. Add the butter first then flour so the hot butter doesn't cook your egg.

I used the ingredients for a California sandwich and tweaked it a bit, but really anything that would be good in a Pita Pocket would work.

Sandwich
1 Avocado Sliced
1 Tomato, sliced thin
1 Cucumber, sliced thin
2 Tbsp. chopped Basil or Cilantro
Salt & Pepper
Alfalfa Sprouts
Pepper Jack Cheese
Deli sliced Turkey Breast

Chive Spread
1/4 C. Greek Yogurt or Mayo (or 2 Tbsp. of each)
1 Tbsp. Finely Chopped Chopped Chives (I used scallions, they're cheap)

Place the cheese and meat within reach of the stove. Pour batter on med-high skillet. According to Mike flip it when the edges are browned and start to curl.....As soon as you flip the Crepe place cheese on one half of it and layer meat on top of the cheese. When your crepe is done fold it in half so the cheese and meat are sandwiched and remove from heat.

Now smear it with chive spread. Place remaining ingredients on one half of your crepe (which is really a quarter of your crepe). Fold it in half again so it's quarter sized and eat:)

Tip-When you remove it from the stove it's good to have some parchment paper on your plate so you can fold it around your crepe. It's easier to pick up that way, otherwise I eat it with a fork.

Tip-Have strawberries and whip cream on hand for dessert crepes:)

Mustard Pesto Sandwich Spread

I was inspired by the sandwich I had at Zupa's on our girls day trip to play with Annie so last night I made a regular pesto and added Dijon mustard to it for our open faced sandwiches and it was EXCELLENT!!!!

Mustard Pesto
Olive Oil
Pine Nuts ( I used Pecans)
Basil
Dijon Mustard to taste (I want to try it with whole grain mustard)
pinch salt

I put generous portions on them........so good. I topped each sandwich with turkey, sliced tomato and grated parmesean then put them unnder the broiler till the cheese melted and goldened:)

Yummy Quinoa

Seriously, this is one of the yummiest recipes I've tried.  It tastes like delicious fresh salsa.  I served it with hot homemade braided bread, and it's a fabulous meal. I bet it's yummy cold, too, as leftovers.  Yum!

Yummy Quinoa

1 tsp olive oil

1 red onion, diced

3 cloves garlic, minced

3/4 c uncooked quinoa

1 1/2 c broth (I use chicken broth)

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper

Heat oil in saucepan. Stir in onion and garlic. Mix in quinoa and cover with broth. Add spices. Bring to a boil, reduce heat, simmer 20 mins.

1 cup frozen sweet corn

2 roma tomatoes, diced

1 T lime juice

2 cans black beans, rinsed and drained

1/2 c cliantro, chopped

Stir in corn, simmer 5 more minutes. Add rest of the ingredients. Sprinkle with feta

Fish lake menu

Monday
Dinner:
Frozen pizza?  Something easy?- What time do we get in?


Tuesday
Breakfast
Hootenannies
Sausage
Fresh Oranges
Steamed milk or hot chocolate

Lunch
BLT's w/ avocado or loaded sandwiches with everything from peppercini's to sprouts with Kneader's sauce?
chips
mini carrots

Dinner
Creamy vegetable soup in soup bowls

Treat for the evening
caramel corn drizzled with white chocolate and brown chocolate from Jamie Cooks it Up

Wednesday
Breakfast:
Crepe Bar

Lunch: Cheese Quesdillas with avacadoes and fresh salsa or nachos with cheese



Dinner:
This is the day the men are on their own. I propose the men make Paninis again (if we do quesadillas for lunch on this day and then have the men make Pakistani's (spell check suggested it) for dinner then we could do them for lunch on Thursday. I think this will give us a little variety so we are not eating sandwiches 2x in one day or Mexican food 2x in one day.)


Thursday
Breakfast
Cold cereal (Men on their own)

Lunch
Panini's

Dinner: 
Cafe Rio Salads? We could buy the rice, beans, and metal containers from Costa Vida in Provo to make it easier and then make the meat, dressing, and tortillas at the cabin. Let's buy those uncooked tortillas to make it even easier. - What time do we get back from Provo?

Friday
Breakfast
Ebelskivers

Lunch:
Leftovers.  There's bound to be leftovers

Dinner:
Noquis (John-directed)
with John's sauce  (Who's willing to get their hands dirty?)

Saturday
Breakfast: 
Cold Cereal and smoothies


Lunch: Butternut Squash Risotto and a salad? When are we leaving


Dinner:  Are we having our New's Year Eve party at Fish Lake?  Should I (Em) bring more floating lanterns?


General Food needed:
Cinnamon rolls
Kettle corn (I'll bring my popper and the supplies) yum!
Soda?

Holy Saffron Risotto with Butternut Squash

Ingredients
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Cilantro Pork Tacos

This is a recipe from (who else?) my friend, Sara.  It's a great one to have for company because it makes a lot, and with the meat in the crockpot and the dressing waiting in the fridge, you can come back from an expedition of some kind and have dinner on the table in less than 15 minutes.

Cilantro Pork Tacos
corn tortillas
Sweet Pork (recipe below)
Cilantro Slaw (recipe below)
2 lg. cans black beans, warmed (optional, but I'm just learning to like beans, and this is a great way to have them)
8 oz. cheddar or pepperjack cheese, grated (optional--I like it better without cheese, but my kids like it with the cheese)

Warm the tortillas on a large griddle.  Have each person compose their own taco from the ingredients.

Sweet Pork
4-5 lb. pork roast (I used boneless loin, because I like how lean it is, but you can use anything)
1 19-oz. can enchilada sauce (mild, medium, or green, whatever you fancy)
1 20-oz. bottle Dr. Pepper (I've tasted it with Dr. P, and it's good, but I have used a 12-oz. can of Sprite or 1 cup of orange juice, both to good effect.  You just need something with acid and sugar to tenderize the meat.)
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. garlic powder
1-1/2 cup brown sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine everything in the crockpot and cook.  I split it between two little crockpots and it's done on high in 2-3 hours or low for about 6 hours.  Remove the pork, shred it, and add it back into the sauce.

Cilantro Slaw
1 package coleslaw shreds (or shred your own head of cabbage)
1 cup mayonnaise
1 cup fresh cilantro
3 cloves fresh garlic
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 tbsp. lime juice (I used the juice of 2 limes)
1/2 tsp. cumin

Put all ingredients except the cabbage in the blender and blend until smooth.  Store in the refrigerator until just before dinnertime.  Put cabbage in a big bowl and add enough dressing to make everything moist and delicious.

Apple Nachos

I got this idea from pinterest (of course), and we made them for our family home evening treat last night.  I think it looks festive, and it would be fun for a shower or potluck.

Apple Nachos

6-7 apples (I did half granny smith, half gala)
1/3 bag caramel bits
2 tbsp. peanut butter
2 tbsp. water
1/4 cup white chocolate chips
2 tbsp. mini chocolate chips

Slice the apples crosswise.  Use small  circle cookie cutters to cut out the core portion of each slice.  Arrange slices on a platter.  Melt caramel with peanut butter and water.  Drizzle over apple slices.  Melt white chocolate chips in microwave and drizzle on top of caramel.  Sprinkle with mini chocolate chips.  Chill in fridge until everything is set up.  Delicious!