BOB'S DUTCH BABY

Ingredients:
2 1/2 ounces (5 tablespoons) butter
3/4 cup all-purpose flour
3 eggs
3/4 cup milk
1/2 teaspoon salt
3 cups fruit (see note above)
A little powdered sugar
Syrup (such as maple or blueberry, but any syrup will do)
Directions:
Do this first - Oven: Adjust the rack to the upper third of the oven. Turn on the oven to 450°F. Fruit: Cut the fruit (except small berries) into small pieces about 1/2 inch. Syrup: Warm the syrup over low heat or in a microwave at 50% power for 1 minute just before serving. Melt the butterPut the butter in a very large (12-inch) skillet with an ovenproof handle. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown). Make the batter While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer. Bake and servePour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate. Pile the fruit in the center and sprinkle with powdered sugar. Cut into wedges. Pass the warm syrup to pour on top. Serves 4 to 5.

CHICKEN, SWEET CORN & RED PEPPER CREPES

Eight 6-7 Inch Crepes

2 Large Eggs

1 Cup Milk

1/3 Cup Water

1 Cup All-Purpose Flour

2 TBSP Sugar

1 tsp Vanilla Extract

2 TBSP Butter, Melted plus 2 to 3 tespons for coating the pan

In a blender, blend the eggs, milk, water, flour, sugar, vanilla and butter for 5 seconds or until smooth. Stir down and repeat. Cover and refrigerate for 1 hour or up to 24 hours.

Gently Stir the batter if it has seperated. Heat a seasoned 9-10 inch nonstick crepe pan over medium-high heat until hot. Wipe the pan lightly with butter and pour about 1/4 cup of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and edges are lightly browned, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over, them cook the other side for about 15 seconds.

1/2 Onion

Salt

One 1/2-inch piece fresh ginger

3 Boneless, skinless chicken breat halves

2 ears fresh white or yellow corn (I've used frozen and it's just as good)

2 TBSP Extra Virgin Olive Oil

1/2 Cup diced Red Bell Pepper

1 Green Onion (include half the green tops) chopped

2 Garlic Cloves, Minced

1 Egg

3/4 Cup Ricotta Cheese

1/2 Cup Monterey Jack Cheese

2 tsps minced, fresh sage or 1/2 tsp dried sage

Salt and Pepper

3/4 Cup Parmesan Cheese (Use the real thing...not the green fake shake stuff)

Prepare crepes and set aside. Place 1/2 inch water in a large skillet. Add the onion, salt and ginger and bring just to a simmer over low heat. Add the chicken and poach until opaque throughout. Remove from the liquid, let cool and shred or dice. (I prefer to shred)

Cut the corn kernels from the cobs. In a large skillet over medium heat, heat 1 TBSP of the oil and saute the corn, peppers, green onion and garlic for 2-3 minutes, or until the vegetables are soft. In a medium bowl, whisk the egg and mix in the ricotta, shredded cheese, sage, salt and pepper, chicken and vegetables.

Preheat the oven to 350 degrees F. Spoon 1/2 cup of filling onto the center of each crepe and fold. Arrange the crepes in a greased 9x13 baking dish and brush them with the remaining 1 tbsp oil and sprinkle with the Parmesan cheese. Bake for 10-15 minutes.

These are soooo yummy...you can always do this in steps...the crepes can be refrigerated and the chicken filling made the next day. You can also prepare this meal and get to the point of baking but freeze it instead. They cook up just as good after being frozen. I like to make one batch for dinner and freeze the other for another day :)

MY FAVORITE CHICKEN SOUP

Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan
3/4 cup heavy cream
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.