Sunday, August 2, 2009
So, living in Wisconsin I am smack dab in 'Mosquito Heaven' getting bit is no rare occurrence. I stumbled across this on Etsy today by flyingbirdbotancals (love the name). It is all natural and hails to stop the itch and sting.... Hallelujah! I want! What else -oh my Mom and stepfather are coming by today for a visit : ) we are ordering some bbq grub then heading to the beach. Lake Michigan is BEAUTIFUl but fear it is going to be cold... still... brrrr. My mother, hippie chic extraordinaire, is hell bent and determined to getting in the water with her little duck (me). Can't let her down but do risk certain death by freezing ;) -yes I have a flair for the dramatic.
Finally I made the most delicious dinner last night, there is no name for it that I know so I will call it Tupelo's "Peace Now" Chicken ;) It is an adaption of something my Granny made for me once. Try it you will love it, send in pics of your dish!
Tupelo's "Peace Now" Chicken
Makes 5 Crepes
What you will need:
2 big and juicy organic chicken breast
1 can of the best condensed mushroom soup you can score
1 cup of milk
2 dabs of butter ;)
1 tablespoon of clover honey (or any good honey)
couple shakes of Trader Joes 21 Season Salute (or some Italian Seasonings)
1 cup of freshly grated Mozzarella cheese
1 cup sliced mushrooms (optional)
1 big squeeze of lemon
1 package of 10 crepes
Cut up your chicken in little bite size pieces. (meanwhile) Preheat oven to 300. Saute chicken on stovetop in olive oil and seasoning until cooked through and tender. Once cooked, right before you turn off heat squeeze in lemon juice and add sliced mushrooms to chicken.
Heat mushroom soup, milk, butter and honey in pan and whisk together until warm and well incorporated. Pour half of mixture to bottom of baking dish. Set aside.
Take 2 crepes lay them on top of each other, add chicken to crepe, then wrap as you would a burrito. Repeat until all crepes are rolled. Place into baking dish. Pour remaining mushroom sauce mixture over crepes. Add the shredded mozzarella cheese to top. Bake for 8 minutes!