Valentine’s Dinner Date Recipe: Sweet & SavoryCrepes

What says love better than crepes? I mean they come from France, which it’s capital city is Paris, the city of love. So, if you do the math then crepes are the go-to romantic food for lovers. We also chose crepes, because they are one of our favorite things to eat, you can customize them however you want, and it is also something that you probably don’t make everyday!

Ingredients to make the Crepes:

• 2 Eggs
• 2 Cups of Milk
• 1 teaspoon of vanilla extract
• 1 cup of flour ( I used Simple Truth from Kroger)
• 1 tsp Salt
• 1 tbsp Butter
• 2 tbsp Sugar ( I used Simple Truth from Kroger)

*We bought all of our ingredients for the crepes fromKroger.

Directions:

• Mix all of the ingredients into a blender and mix well.
• Pour mix into bowl and let it sit for a few minutes.
• While mix is setting, heat up a frying pan on low-medium heat.
• Spray with cooking spray or oil.
• Pour 1/2 to 3/4 of a cup of mix into the pan and swirl the pan to coat it evenly with the crepe mix.
• Let the crepe cook until the edges are golden brown.
• Using a very thin spatula get under the crepe and flip over, continue to cook for another minute.
• Remove from heat and repeat for as many crepes as you would like.

California Style Crepe:

• Turkey Deli Meat
• Bacon
• Cherry Tomatoes
• Avocado
• Spring Mix
• Monterey Jack Cheese

You just layer all the ingredients onto the bottom half of the crepe. Then fold the top half towards you and then fold one more time, till it makes a triangle.

Strawberry & NutellaCrepe:

• Kroger Chocolate Syrup
• Nutella
• Fresh Strawberries
• Whip cream ( optional)

Spread nutella on the bottom half of the crepe. Then add sliced strawberries. Fold the top half of the crepe towards you and then fold it one more time to make a triangle. Then drizzle the Kroger Chocolate syrup over the crepe and add strawberries and whip cream.

This crepe is one of my favorites, because it is so simple to make and only needs a couple ingredients!

I have to take a quick second to brag on my hubby! He surprised me and picked up these beautiful pink roses from the Kroger floral shop! He knows how much I love fresh flowerson the table at home.

Little disclaimer – crepes take team work if you have not made them before! It took both of us to flip the crepes haha! Which, honestly made it so much fun! We did have a few “flips” that did not go so well, but luckily we were in no hurry and just kept at it until we got it right. So, give yourself some time to enjoy the process and try something new together this Valentine’s Day!

Thank you so much for stopping by!

Thank you so much to Kroger for sponsoring this post. Opinions are 100% our own.

Mini Chicken and Waffles with Syrup Shots

I thought pairing these with the syrup shot glasses was a fun touch and you can find them cheap almost anywhere.

And these aren’t just for brunching,these also make for great gameday snacks on Sundays in the Fall as well. Either way, the combination of both savory and sweet is perfect anytime. Whenever you whip these up be sure to take some pics and be sureto use #omtfoodie, so we can see all of your great ideas.

Thanks for stopping by!

Mini Chicken and Waffles

2016-05-10 13:40:52

Sweet and savory meets southern comfort food with these Mini Chicken and Waffles.

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

2763 calories

153 g

809 g

155 g

180 g

19 g

915 g

1809 g

7 g

1 g

126 g

Nutrition Facts

Serving Size

915g

Amount Per Serving

Calories 2763

Calories from Fat 1374

% Daily Value *

Total Fat 155g

238%

Saturated Fat 19g

93%

Trans Fat 1g

Polyunsaturated Fat 32g

Monounsaturated Fat 94g

Cholesterol 809mg

270%

Sodium 1809mg

75%

Total Carbohydrates 153g

51%

Dietary Fiber 8g

30%

Sugars 7g

Protein 180g

Vitamin A

28%

Vitamin C

1%

Calcium

54%

Iron

81%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the Waffles

1. Eggo Mini Waffles
2. Syrup

For the Chicken

1. 1/2 cup vegetable oil
2. 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3. 1 cup Panko bread crumbs
4. 1/2 teaspoon paprika
5. 1/2 cup all-purpose flour
6. 2 large eggs, beaten
7. Salt and Pepper

For the Waffles

1. Follow the instructions on the box

For the Chicken

1. Heat vegetable oil in a large skillet over medium high heat.
2. Season chicken with salt and pepper, to taste.
3. In a large bowl, combine panko and paprika; season with salt and pepper, to taste. Set aside.
4. Working in batches, dredge chicken in flour, dip into eggs, then dredge in panko mixture, pressing to coat.
5. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel-lined plate.

Assembly

1. Take two of the waffles and sandwich a piece of chicken between them then slide a toothpick through the center to hold it together and drizzle syrup on top.

Notes

1. Serve immediately or the waffles with begin to get soggy.

By John

beta

calories

2763

fat

155g

protein

180g

carbs

153g

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Our Messy Table http://www.ourmessytable.com/

Crunchy Taco Minis

You know what is awesome and dangerous at the same time?… Bite-size ANYTHING. Because you always think you can stop at 1 or 2 and then you look down and… whoops, the whole plate is gone! Well, be warned! These crunchy taco minis are bite-sized cups of amazingness that will have you quickly adding them to your recipe rotation. They are also really simple, which is a big requirement around “Our Messy Kitchen.”

Crunchy Taco Minis Recipe

Ingredients:

• Wonton wrappers
• Ground beef
• Taco seasoning packet (pick your favorite)
• 1 can of Rotel
• Shredded cheddar cheese
• Sour Cream
• Avocado
• Refried Beans (optional)
• Cilantro (optional)
• Pam Spray

Directions:

To get started, heat your oven to 375 degrees. While that is warming up, brown the ground beef in a pan. Once browned add the taco seasoning packet and follow the instructions on the package.

Now that the meat is seasoned remove from the pan and pour into a mixing bowl. Add the can of Rotel and mix together.

Spray your muffin pan with the Pam Spray and place your wonton wrappers into the cups.

Next make your first layer by adding about a 1 tbsp of beans (optional), ground beef taco mix, and cheese to each wonton. Then push this layer down and repeat a second layer on top of it. This added layer will create an extra crunch and fullness to each bite.

By this time your oven should be heated to the 375 degrees and you can place the tacos in for 12-15 minutes depending on how crispy you like the cups to be.

Once done, remove the tacos from the oven and let cool for 2-3 minutes. Next add a little more cheese, the sour cream, avocado, and cilantro to the top and enjoy!

Hope you enjoy these crunchy taco minis! If you try this recipe, use #ourmessykitchen, we would love to follow along.

Thanks so much for stopping by!

John & Lindsey

Mom’s Green Bean Casserole

Basic Recipe:

• 8 cans of cut green beans
• 4 cans of Cream of Mushroom Soup
• 1 White Onion
• 3-5 cloves of garlic
• Velveeta Cheese – ½ a block
• Colby Jack Cheese – equal amount to velveeta Cheese
• 1 – 2 tablespoons black pepper
• 1 can of frenches fried Onions
• Dried stove top stuffing (you will want to mash these up in the bag to make them smaller)

Directions:

Preheat oven to 350 degrees

Open all of the cans of green beans and drain, then lay them out on a thick layer of paper towels on a baking sheet and then pour the green beans onto the paper towels for them to dry out. This is important because if you don’t allow them to dry then the casserole will be too soggy.

Chop your onions and garlic

(TIP: the easiest way to peel garlic is to place your cloves onto a microwave safe dish and heat for 8-9 seconds. The husks should slip right off.)

In a large skillet, sautee the chopped onion and garlic until onion is a nice golden brown color

Add all of your mushroom soup and stir frequently

While the soup is heating, chop up the veleeta and the Colby jack cheeses into smaller chunks. This will allow the cheese to melt easier.

Next slowly add in the cheese allowing it to melt in before adding more

Once melted and mixed, stir in the black pepper

Place your green beans into a casserole dish or aluminum tin.

Now pour the melted mixture over the top of the green beans. DO NOT STIR, just allow the mixture to settle into the beans.

Crush and sprinkle ½ a bag of stove top stuffing over the top of the casserole giving it an even coat.

Cover with tin foil and Bake for 45 minutes

After the 45 minutes remove from oven and remove the foil from the casserole dish.

Sprinkle top with fried onions and bake for an additional 5 minutes

I hope you enjoy the recipe and that it becomes a tradition in your home as well.And I wish you and yours a very Happy Thanksgiving.

Thanks for stopping by,

John