Homemade Crepes with Cherry Topping Recipe

Homemade Crepes

Fast and Easy, Homemade Crepes!

These Homemade Crepes are fantastic, I’m not even going to lie. It’s a Banana infused batter with vanilla yogurt and a fresh homemade cherry topping!  You are going to love these!  There are videos and ingredients below for both the Crepe BAtter and the Cherry Topping, so get to it and happy cooking!

Homemade Crepe Ingredients:

1 1/2 cup Milk
1 cup Flour
1 Egg
1 tsp Sugar
1 tsp Vanilla
1 Banana (optional)
1/4 tsp salt
1/2 tsp melted butter per pancake

Cherry Topping Ingredients:
3 to 4 cups Fresh Pitted Cherries
1 cup Water
1 cup Sugar
1/8 tsp Chinese Five Spice Powder (or just cinnamon)
1/8 tsp Nutmeg
a pinch of Cayenne Pepper (optional, but it;s GREAT)
1 tbsp Cornstarch
1 tbsp Water

These step by step Video instructional’s are all you need to take you straight to making these wonderful Homemade Crepes.

 

3 Cheese Chili Con Queso

Chili Con Queso

Chili Con Queso is the BEST!

No matter how you slice it, Chili Con Queso is still just Chili ‘n Cheese.  I could be wrong but I think Chili’s is actually responsible for it’s fame.  Not responsible for the recipe itself, I mean, just for getting it more widely known and popular.  I would always order their Bottomless Chips and Salsa with Queso, and fill up on that before I got my Mushroom Jack Fajita’s (No longer on the menu).  Ah yeah… Those were the Days!  Anyway, I would say my recipe is very similar to theirs and really easy to put together, thanks to canned products.

Chili Con Queso

Easy Chili Con Queso

Nacho CheeseNow, if you are a regular follower of Poor Man’s Gourmet Kitchen, I know what you’re thinking;  canned products, right?  I know, I know.  I always preach about using fresh food, and I usually do, but this is just one of those things that works just the way it is because it’s just a chip dip.  But it isn’t just any Chip Dip, it’s Chili Con Queso, and that means we need to use a good Chili, and it doesn’t get much better than Hormel if you’re forced to use a can.  It’s just too damn bad I don’t get paid to plug all of these Company products I’m always raving about in my recipes.  Maybe someday…. but while we’re talking about cans, we might as well talk Nacho Cheese.  I usually buy El Mexicano Nacho Cheese Sauce, because it’s 1/3 the price of Rico’s, and, it tastes better. So it’s win win all around the board.  Cream Cheese, Nacho Cheese and Pepper Jack Cheese are the 3 Cheeses I use to make this Chili Con Queso Chip Dip.

Chili Con Queso Ingredients:

1/2 Diced Onion
1 Diced Green Chili
1 Diced Jalapeno, Yellow or Chipotle Pepper (optional, you decide)
1 chopped Garlic Clove
2 Cans of Chili no Beans (Hormel)
1 pkg Cream Cheese
1 can Nacho Cheese (El Mexicano)
1/2 tsp Cumin

Topping
1/2 cup Pepper Jack Cheese or Cheddar
1 Chopped Tomato
Freshly Chopped Cilantro

This recipe is easy.  Combine all the ingredients ,except the topping, in a pan on medium heat and simmer until everything is melted and thoroughly mixed.  Then add to a oven safe dish, top with pepper jack cheese and broil in the oven on the top rack just until the cheese has melted.  Then pull and add the freshly chopped tomato and Cilantro, and enjoy your Chili Con Queso!

Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.