Recipe(tried): Turkey & Mushroom Crepes Royale, Double Lemon Muffins, Orange and Romaine Tossed Salad

Good Morning, This morning a Chimney Sweep came to my home and cleaned our chimney and did a 21 point check of the entire fireplace. I had no idea that a chimney should be cleaned and inspected every two years...then my DH read an article in the Living Today section of the newspaper and found out. We use our fireplace quite a lot when it gets cold here so it was due! By, the way he was wearing a hat just like the one Dick Van Dyke wore in Mary Poppins!!

Last night's dinner was wonderful! With the leftover tenderloin I will be making Turkey and Mushrooms Crepes Royale and serving it along a nice crisp Orange and Romaine salad with some yummy Double Lemon Muffins.

Have a great weekend!! Gina

Here are the recipes:

Turkey and Mushroom Crepes Royale

Begin this recipe by cooking the sauce first, then the filling to add to the sauce, and last, the crepes.

White Sauce:
3 tbsp flour
3 tbsp butter
1 cup milk
1/4 t. nutmeg
1/2 t. salt
1/2 t. white pepper
1/2 t. onion powder

Crepes:
4 medium eggs
2 tbsp flour
3 tbsp water
salt and pepper

Filling:
2 boneless and skinless chicken breasts or leftover turkey breast or medallions
1 cup sliced fresh mushrooms
1 onion, finely chopped
2 large garlic cloves, pressed
1 tbsp butter
1/2 cup white wine
1 t. salt
1 t. white pepper
1 t. tarragon
1 t. dried parsley
1/2 c. frozen green peas

To make the sauce, melt the butter in sauce pan, add the flour and cook over low heat for 3 minutes - do not let the flour brown. Remove from heat and slowly add milk stirring constantly with a whisk to get a smooth mixture. Return to heat and cook slowly while stirring until mixture thickens. When thickened, remove from heat, and stir in the nutmeg. Set aside.

While sauce is cooking,saute onion, mushrooms and garlic in butter til it begins to golden. Cut chicken meat into 1/2 inch cubes and add chicken. Continue to saute until chicken is cooked. Add 1/3 of the white sauce mixture, stir in well and add the wine. Season with salt, pepper, green peas and tarragon and leave to simmer over low heat while making crepes.

To make crepes: Combine eggs, flour and water. Whisk until smooth. Season with a small dash each of salt and pepper. In a 9" flat bottomed frying pan place a little butter and melt. Pour enough egg mixture to completely cover bottom of pan (about 1/5 to 1/4 of the mixture) swirl to edges and place over low heat. Cook until underside of crepe is light brown. Carefully lift crepe with a spatula out of pan onto plate. Cook all the crepes in the same way.

To complete the crepes, place a small amount of filling along each casing and roll up thecrepe around it. Place crepes onto serving dish and pour over the remaining white sauce.

Double Lemon Muffins
courtesy of Tampa Tribune

Tangy lemon syrup drizzled on top gives this muffin recipe its "lip-smacking" quality that intensifies as syrup permeates each crumb!

Syrup:
1/2 c. sugar
3/4 c. water
rind of one lemon (yellow part only)
1/4 c. lemon juice

Batter:
3 1/2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. sugar
grated rind of two lemons
1 c. milk
1/4 c. lemon juice
2 eggs, beaten
2 sticks melted butter
additional sugar for topping

For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover over med. heat for 4 minutes. Remove from heat and set aside.

For the batter: In a large bowl, combine flour, baking powder, soda, salt and sugar. Stir well. In a small bowl, combine lemon rind,, milk, lemon juice, and eggs. Stir well. Add eggs and melted butter to dry ingredients, stir quickly just to combine.
Pour the batter into 18 greased muffin tins, filling almost to the top. Sprinkle each muffin with about 1 t. sugar. Bake in a pre-heated 375-degree oven for about 20 minutes until rounded and golden. Remove from oven and place pans on wire rack. With a thin skewer, poke 4-5 holes in each muffin from top to bottom. While the muffins are still warm, spoon the lemon syrup over the muffins. Makes 18 regular size muffins.

ORANGE AND ROMAINE TOSSED SALAD

Serves 6-8 Can easily be halved
1 head romaine lettuce, rinced and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled

Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, orange sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.