Crepes

I was watching a show on Food Network a couple days ago and one of the chefs made crepes. I've never had them before but have always wanted to try them and when I think of crepes I think of "sophisticated" cooking so I decided to try and make them myself. I got the recipe on the Food Network's website that chef Alton Brown created (there's also a video of him making it to help you).

Review: This recipe was simple to make. I did the basic recipe but there are a few variations it says you can do such as adding Vanilla extract and sugar. Next time I make it I might try putting those in. The crepes themselves are basically "up-scale," thin pancakes. Seeing how they are basically just water and flour they don't really have a great taste on their own. That's usually why people put things in them such as fruit or cream cheese, for example. Really though, you can fill or top crepes with anything you want because they can be made for any occasion: breakfast, lunch or dinner. For tonight's meal I used pie filling and filled one crepe with apples and one with strawberries. Using the pie filling did make them a touch too sweet, but they were still pretty tasty. To cut back on some sweetness you could use fresh fruit. It also took me a while to get the hang of "flipping" the crepes in the pan but once I did it was easy and a great triumph for me seeing how I've never done it. The first few crepes I attempted didn't turn out and fell apart, but after a couple tries it was as if I were a professional. The recipe says it makes 17 to 22 servings but if all of mine turned out it actually would have made around 12 crepes. The next time I make it I will probably cut the recipe amounts in half, but for the first time I recommend making it as is that way you have extra batter in case you mess up on the first few attempts like I did.

Recipe:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours but the longer you wait, the more likely it will be that the batter will get thicker.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter (about 1/4 cup) into the center of the pan and swirl to spread evenly. Cook for about 30 seconds and flip. Cook for another 10 seconds and remove to a plate. Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in a sealable plastic bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation: Add 2 1/2 tablespoons, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Again, you can fill or top the crepes with whatever you like or eat them plain. This recipe is just making the crepe itself. The rest is up to you.

Fall-off-the-bone ribs

Tonight's meal gave me an excuse to drink some beer so that right there was a plus in making it. It's also one that I made mostly because dad wouldn't like it and he had to work. It was another slow-cooker meal and another winner.

Review: While the title of it is fall-off-the-bone I do have to admit it didn't fall off as much as I thought it might. It didn't need a knife, though, I could cut it with a fork, but I think if I let it cook a little longer than it suggested it would have fallen off even easier. I also got thicker, individual pork ribs instead of the baby back rib slabs it called for so that had a little to do with it, but if you have the extra time I would recommend letting it cook for at least an hour longer than it suggests. It also calls for a can of beer or beef stock. I used the beer and got Miller Lite because that's the beer I prefer. If there's a different kind you like then use that. I used about 1 3/4 cans of beer. You could still taste the beer a bit so if you wanted to use a little less beer you could. If you really don't like beer, though, I would suggest using the beef stock. Next time I make it I'm going to try it with that. The recipe also calls for 1 quart of bbq sauce, which is about 2 1/2  - 18 oz. bottles. I also used the George Foreman grill at the beginning instead of an actual grill one, because it was cold and rainy outside and two, because the ribs only needed to be grilled for a couple minutes so I didn't think it was worth it. I also did not garnish the meat with the white sesame seeds and slice chives. It was optional anyway, but I didn't want to spend the extra money on the garnish so I just left it out. Finally, after covering the ribs in the seasoning and grilling them, I sprinkled the rest of the rub on the ribs once I put them in the CROCK-POT. I did that not only so I didn't waste any but also so I could get a touch more flavor into the meat.

Recipe:

• 1/2 cup paprika
• 3/8 cup sugar
• 1/4 cup onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 2 1/2 pounds pork baby back ribs, skinned (or however much ribs you need to serve)
• 1 can (20 ounces) beer or beef stock
• 1 quart barbecue sauce
• 1/2 cup honey
• white sesame seeds and sliced chives (optional)

Lightly oil the grill grate and preheat on HIGH. While the grill heats, combine the paprika, sugar, onion powder, salt and pepper in a large mixing bowl. Generously season the ribs with the dry rub mixture. Place the ribs on the grill and cook for about 3 minutes on each side or until the ribs have grill marks. Portion the ribs into sections of 3 to 4 bones. Place in the CROCK-POT slow cooker. Pour the beer over the ribs. Cover and cook on HIGH for 2 hours. Blend the barbecue sauce and honey and pour over the ribs. Cover and cook for an additional 1 1/2 hours. Garnish with white sesame seeds and chives, if desired. Serve with extra sauce on the side.

Again, I used individual pork ribs instead of rib racks and I would recommend cooking it for 4 1/2 to 5 hours instead of the recommended 3 1/2. Overall it was a tasty meal and one I will cook again.

Obama touts Executive Order to help veterans, service members with higher education

President Barack Obama used his weekly address to discuss the Executive Order he signed on Friday that would deter people who prey on veterans and service members who consider higher education. The order would make it easier for veterans and service members to make informed decisions about financial aid and paying for college. It also takes various steps to fight deceptive practices by some institutions.

Greasy chicken recipe

Another quick and easy recipe. I'd love to do a few more meals that are a little more "extravagant" but unfortunately my dad is a picky eater so I have to do meals that are more simple. Still, add this to the list of things that I will make again. It also was nice because it was the first meal where I already had everything instead of having to go to the grocery store so that was nice. The original recipe can be found here.

Review: When I read reviews for this recipe a lot of people talked about how it was pretty salty, or they could feel their arteries clogging, or even how it was really greasy, but actually it was none of the above  in my opinion. Sure it had a semi-salty taste because it does use soy sauce but it wasn't that bad. Part of it might have been because I used lite soy sauce though. I also used lemon juice instead of actual lemons. Some of the reviewers also mentioned how they added honey to help mute the salty tasty, and while I did not add honey this time, next time I make it I might. Mostly because I think the honey will provide additional flavor. To me, it tasted like a mild teriyaki chicken.

Recipe:

• 6 chicken thighs (or however many will satisfy however many people you are serving)
• 1/4 cup soy sauce
• 2 lemons
• 2 tablespoons butter
• 5 cloves garlic, peeled and chopped
• salt and ground black pepper to taste

In a shallow dish, soak the chicken thighs (or whatever chicken piece you want to use to be honest) in soy sauce. Squeeze juice from the lemons into the dish and let stand for at least 10 minutes. While the chicken is marinating, melt the butter in a large skillet. Add the garlic and fry until tender. Add the chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes. Serve over white rice with pan drippings.

When it appeared the chicken was almost done I poured the rest of the soy sauce mixture into the skillet but you don't have to. I also did not put the pan drippings on the plate I just served the chicken. That could be another reason why it was not extremely greasy or salty. You also don't have to use rice, obviously, but because of the chicken's flavor it almost gives it a chinese feel. In fact, if you were to do a side of broccoli instead of macaroni it would basically be a "teriyaki" chicken and broccoli chinese meal.

Obama calls on Congress to keep student loan rates from increasing

If Congress does not act before July 1, student loan interest rates will double for more than 7.4 million students. That would add an average of roughly $1,000 to those students' debt. President Barack Obama used his address on Saturday to urge Congress to act to prevent the increase.

Scalloped potatoes and ham

Another night off so another night of cooking! Also it's another keeper that I would only change the recipe of slightly. Certainly a good, hearty meal for the winter but delicious anytime.

Review: This meal really was simple to fix and quite tasty. Next time I make it I will probably use a few less potatoes and just a touch more cheese but other than that it was scrumptious. It also called for grill seasoning to taste. It was not specific about what time of grill seasoning and I remembered another potato meal I made before that used rosemary and garlic, so I used those two ingredients for the seasoning. If there's another type of seasoning you want to use though, by all means, use it. The recipe also calls for ham steak cut into cubes but it's up to you if you want to get the ham that's already in cubes or buy the steak and cut it yourself. I got the steak and cut it myself but it ultimately doesn't matter.

Recipe:

• 6 large russet potatoes, sliced into 1/4-inch rounds
• 1 ham steak (about 1 1/2 pounds), cut into cubes
• 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
• 1 soup can water
• 1 cup shredded Cheddar cheese
• grill seasoning to taste

Layer the potatoes and ham in CROCK-POT slow cooker. Then combine the soup, water, cheese and seasoning in a large mixing bowl. Pour the mixture over the potatoes and ham. Cover and cook on HIGH 3 1/2 hours or until the potatoes are fork-tender. Turn the CROCK-POT to LOW and continue cooking 1 hour.

When I did it I put half the potatoes in first, then half the ham and then sprinkled some of the rosemary and garlic on it. Then I put the other half of potatoes in, the rest of the ham and then poured the soup and water over them. Finally I sprinkled the rest of the cheese on top and sprinkled more rosemary and garlic over that. When I went to stir the meal between switching it from HIGH to LOW, I sprinkled a little more cheese in as well to give it a little more than the 1 cup amount it calls for, but it could have used even more cheese in my opinion.

Old world chicken and vegetables

Tonight's meal was quite easy to make with hardly any prep. I'm glad I had another day off to make it.

Review: There really isn't anything to change about this meal other than maybe adding a few more peppers if you want, and instead of noodles you could serve it on a bed of rice or cook potatoes in the CROCK-POT with the chicken and just serve the chicken, potatoes and peppers. The recipe does call for a cut-up whole chicken, but I couldn't find that in the grocery store I went to and only found a whole chicken I'd have to cut myself so instead I bought separate packages of thighs, legs and breasts. Anyway, I would recommend just choosing one maybe two different types of chicken pieces. If I had to do it again I would pick between breasts and thighs and get them boneless. By having the legs you have to pick it up instead of just being able to eat it with a fork. I also could only find a 16 oz. bag of noodles but I thought that was a lot so I used about half the bag and then put the rest in a ziploc bag to use some other time.

Recipe:

• 1 tablespoon dried oregano
• 1 teaspoon salt, divided
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 medium green bell peppers, cut into thin strips
• 1 small yellow onion, thinly sliced
• 1 cut-up whole chicken (about 3 pounds)
• 1/3 cup ketchup
• hot cooked egg noodles

Combine the oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl and make sure you mix it well. Place the bell peppers and onion in a CROCK-POT slow cooker. Add the chicken thighs and legs and sprinkle with half of the oregano mixture (I made sure to turn the chicken so the oregano mixture got on all sides of it). Add the chicken breasts and sprinkle with the remaining oregano mixture, again making sure to turn the chicken so you get all sides of it covered (if you decide to use one type of chicken just sprinkle all the oregano mixture over it at that time). Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

With about 15 minutes left, start your noodles. This also would be the time you should stir in the ketchup and the remaining 1/2 teaspoon salt onto your chicken (I didn't measure the ketchup but instead squirted it on the chicken to have a light covering, stirred it, squirted another layer of ketchup and then stirred it again). Once the noodles are finished, it's time to serve the chicken and vegetables over them.

Obama again calls on Congress to pass the 'Buffett Rule'

The Senate is expected to vote on the "Buffett Rule" on Monday, which would ask those making more than $1 million a year to pay at least the same tax rate as middle class families. President Barack Obama once again used his weekly address to urge Congress to pass the rule not only as a means of fairness but also as a way to help reduce the deficit and be able to use the savings to invest in other things such as education, infrastructure and clean energy.

#AskRomney

Mitt Romney, a Republican candidate for president of the United States and former governor of Massachusetts, is going to be doing an interview with Diane Sawyer on Monday. On Twitter the Democrats launched a hashtag called #AskRomney to put forward questions he should be asked. Below are a few things I think should be asked:

• how/where should women get preventive care if they don't have health insurance and you defund planned parenthood.

• why do you think gays and lesbians are not entitled to the same rights as you and your wife by opposing gay marriage

• if tax breaks for the rich help the economy, why isn't the economy better and the pay equality gap so high after TEN YEARS of tax breaks?

• if increasing domestic oil production is the key to lowering gas prices then why are gas prices still so high even though domestic oil production is at its highest levels in decades if not history.

• what would you propose we do with all the illegal immigrants who are already in this country, some of whom are kids attending our schools and hoping to be successful members of our society or even join the military?

• if you do not support having foreign countries' militaries stay on our soil for years or decades, why is it OK for our military to stay in Afghanistan indefinitely like you have proposed?

• if you are no longer for an individual mandate being done on a federal level why were you for it just a few years ago? 

• what qualifies you to make better health/life decisions of a woman than the woman herself especially when it comes to whether or not she can have an abortion or use contraceptives?

• do you oil and gas companies should continue to have taxpayers subsidize them when they are making record profits in the multi-billion dollar range?

I could go on, but I think he'd get my drift. Most of these could be applied to Republicans in general but seeing how the focus is on Romney, I hope Sawyer asks him at least one of these questions.

Grilled steak with garlic butter

Tonight's dinner was thought of on a whim. It didn't take too long to make -- maybe about 10 minutes to prep and 30 minutes to cook all the components -- and is one that is a perfect spring- or summer-type meal. The original recipe can be found here but I'll post it below as well, as usual.

Review: As I said above, the grilled steak with garlic butter was a quick meal to make and one I will definitely fix again. I followed the recipe without any variations and I recommend not changing it. The sides I decided on my own and because I couldn't choose between corn on the cob and green beans I just made both. I got fresh green beans and cooked them in a skillet in butter, minced garlic and a touch of soy sauce. The corn on the cob was fabulous and while most times I put butter on my corn, this did not need any. I soaked the corn cobs in water for about 20 minutes with the husks on and then peeled most of the corn husk off leaving just a thin layer. I then brushed olive oil on the corn kernels and sprinkled basil on it before sticking it on the grill. The water helps keep the corn moist and the olive oil and basil added a little more flavor to it. The baked potato and roll were just additional sides. As for the steak, the recipe is below.

Recipe:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks (I used ribeye steaks and didn't worry about the pounds)
• salt and pepper to taste

Preheat the grill for high heat. In a small saucepan, melt the butter over medium-low heat and add the garlic powder and minced garlic. Stir a couple times while the butter melts and then set aside. Sprinkle both sides of each steak with salt and pepper. Grill the steaks 4 to 5 minutes per side, or to desired doneness. When finished, brush or spoon the steaks liberally with the garlic butter mixture and allow to rest for a couple minutes before serving.

That's it! The steaks were good right off the grill or you can do whatever side you want. I don't normally eat steak but the ribeye was flavorful on its own, juicy when I finished grilling it and the garlic mixture added a nice bit of extra flavor that would make me eat this meal almost every day.

Obama wishes Americans a happy Easter, Passover

President Barack Obama used his weekly address on Saturday to wish the American people a happy Easter and Passover this weekend. He said whether someone believes in Jesus Christ or not, the essence behind the holidays was something everyone could get behind and something that could bind Americans together.

Grilled shrimp scampi with pasta

I haven't cooked in a while because of my work schedule so having the day off was nice. Tonight's meal was quick and easy to make and one I will definitely fix again probably in the not-so-distant future. The original recipe can be found at allrecipes.com here.

Review: I followed the recipe pretty much as it was. There really isn't anything that needs to be changed about it. If you wanted you could melt some butter and add it into the marinade but without it, it makes the meal that much lighter and healthier. I also decided to make pasta with it but next time I might try it with rice. For the pasta I cooked the spaghetti according to the directions on the box, adding some salt in the water as it boiled for flavor. Then once it was cooked and I drained the water, all I added to it was butter so it wouldn't stick and poured what would probably be about 1 tsp. of olive oil on it as well. Depending on how many people you are serving the meal to, you might want to add more shrimp. You could eat the shrimp on its own though and not add pasta or rice. I cooked the shrimp on the grill as the recipe calls for you but you could cook them in a skillet. If you do that you could add the butter in at that time if you choose, but again, you don't have to. Overall it took about 30-45 minutes to cook but that time came from 30 minutes of letting the shrimp marinate in the refrigerator and waiting on the pasta and the garlic bread I made with it to cook (the garlic bread was just buttered bread and garlic powder cooked in the oven). If you were just fixing the shrimp it would take about 35 minutes or so with 30 minutes being the marinate and five minutes of cooking.

Recipe: 

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• ground black pepper to taste
• crushed red pepper to taste (optional)
• 1 1/2 pounds medium shrimp, peeled and deveined

In a medium to large bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with crushed red pepper, if desired. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes. Preheat the grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

I actually did not use skewers and just threw the shrimp on the grill. You'll want to be careful though if you are using medium-sized shrimp because they are barely large enough to fit on the grill without falling through (at least they were on our grill). If you use jumbo-sized shrimp, though, you should be OK. Also, I suggest you use raw shrimp and if you buy them frozen make sure you thaw them before use. Raw shrimp will allow for the marinade to soak in a little better than if you use pre-cooked shrimp. If you use raw shrimp you also won't really have to worry about over-cooking it like you might if you used pre-cooked shrimp. Other than that enjoy!