Creative cooking blog that shows how to prepare food for family and friends. ecipes and ideas that inspire you to enjoy cooking.

CW2C Crêpes

posted by Kim & Carlinne

A visit to Le Petit Triangle Cafe inspired us to make crêpes in our own kitchen. Neither of us had much experience making or even eating crêpes prior to our visit to Le Petit Triangle Cafe. We absolutely loved the crêpes and knew we would have to give them a try ourselves. The simple, savory taste and lightness of the crêpe intrigued us as we imagined all the different ways we could use them. A crêpe is a very thin pancake that is filled with a variety of fillings and then rolled or folded. A crêpe can be served anytime of the day. From sweet to savory, crêpes can be served as breakfast, lunch, snack or dinner.

We sautéed a beautiful bunch of Swiss chard in a big glug of olive oil. Don't forget to season your greens with a big pinch of kosher salt.

For a change of pace we decided to slice the garlic and roast it until golden and crunchy. Be careful; garlic can go from golden to burnt in no time!

As a second filling, we heated canned black beans in olive oil and seasoned them with Trader Joe's Everyday Seasoning and smoked paprika

In a blender, combine 1cup flour, 1 tablespoon sugar, 1/4 teaspoon salt, 1 1/2 cup  milk, 4 eggs, and 3 tablespoons unsalted butter. Puree until mixture is smooth (about 30 seconds). Let batter sit at least 15 minutes at room temperature. Heat a 12 inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover the bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Carefully add your filings and fold to create the perfect CW2C Crêpe.

Crêpes are really very simple and delicious. Pick your favorite ingredients for the filling, your favorite person, your favorite bottle of French wine, and pretend you are in a little cafe in Paris. One of our favorite French wines is from Joseph Drouhin , a smooth Bourgogne Chardonnay that we conveniently found at Heinen's. Do you have a favorite wine you would like to share with us? We would love to hear from you. Cheers!

Easter Tradition: Slovenian Style

posted by Kim

During this week of Holy Week many things take place in preparation for Easter. How do you make your Holy Week meaningful? Some of you may offer up your works and sufferings for someone in need, attend an extra mass this week or take part in stations of the cross. Whatever you do to make this week meaningful, make it a tradition.   

This week was an extremely full week for me and I worried I would not find time to continue making some of my favorite Easter recipes. This is a tradition that I have enjoyed every year for as long as I can remember. I grew up making many Slovenian recipes especially around the holidays. I can remember going over to my aunts house on Holy Saturday and having a full day of baking. Now the baking is done the week before Easter with my sister Kristen and the kids. Above is one of my favorite Slovenian recipes. Krofee is a Slovenian donut. There is a little preperation in making these donuts so make sure you set aside a full morning or afternoon to get the job done. There are a few other Slovenian recipes that I will also enjoy this Easter that I will share with you soon along with the Krofee recipe. Although my family enjoys Krofee every year at Easter they can be the perfect donut for anytime of the year. 

Cook with 2 Chicks wishes you and your family a wonderful Easter! Enjoy your family and the traditions you will make. 

Around Town: Le Petit Triangle Cafe

posted by Kim & Carlinne

Tis the occasion for us to share with you our next Around Town. Although we never need a specific occasion to enjoy good food and eachothers company we can always count on each others birthdays to celebrate! Le Petit Triangle Cafe was the perfect birthday lunch. We had both been wanting to dine at this quaint french cafe for sometime. Our visit exceeded our expectations and was just the most wonderful afternoon. We were both very pleased with the menu, the atmosphere, the food, the wine and of course the company!  

One of the menu selections that caught our eye was the crepes. Neither of us being very familiar with crepes, we thought this would be the perfect place to experience one. A crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin.  Crepes are filled with a variety of fillings. The most popular being sweet or savory.  Today we enjoyed a savory crepe filled with a tangy french roquefort and sautéed mushrooms. It simply melted in our mouth with each bite. Along with a wide variety of crepes, Le Petit Triangle Cafe has many other menu selections to choose from that will be sure to please you. Whatever your occasion may be, make Le Petit Triangle Cafe a place to enjoy fine food, fine wine and fine company!  

Bon Appétit

Steak to Perfection!

posted by Kim

For those of you who appreciate a superb steak, this is a recipe you must try. Thanks to Curtis Stone and his wonderfully written cookbook the recipe is right at your fingertips. The gorgonzola butter and roasted tomato vinaigrette takes this simple steak to the next level. Both can be made ahead of time and once your steak is grilled to perfection spoon the butter and vinaigrette on top, serve and savor!


If you are as pleased as I am with this recipe you will love many of the other recipes found in this beautiful cookbook, Whats For Dinner?  This cookbook is definitely one of my go to cookbooks, make it one of yours!                                                                                                                                                                                        

Do you have a favorite cookbook?

We would love to hear yours. Both Carlinne and I enjoy reading and discovering new cookbooks!

Zucchini Onion Quiche

posted by Kim

Looking for a meatless meal to share with your family during Lent? This quiche goes back many decades in my family. My grandma, aunts, and mom have all made this dish many times while I was growing up. It's a meal that can be prepared earlier in the day, then baked before you are ready to eat dinner. It also serves as the perfect lunch the next day, served at room temperature or warmed up. 
Zucchini Onion Quiche is very simple to make. Start by sautéing 3 zucchinis, diced, and 2 small sweet onions, diced, in a big swirl of olive oil for about 5 minutes over medium heat. Stir often. Turn off heat and allow to cool. While the sautéed mixture cools, whisk 6 large eggs, 1 cup bisquick, 1/4 cup parmesan cheese, 1 cup of shredded cheddar cheese, 1/4 cup of olive oil, 1 teaspoon  of kosher salt, and a few grinds of black pepper

Mix all ingredients together and pour into a greased 9 inch pie plate. Bake at 350 degrees for 30 minutes and serve. 

From my family to yours. Enjoy!

Friday Cocktail: Rouge Manhattan

posted by Kim & Carlinne

Are you happy that it's Friday? We sure are, especially since we have a new cocktail to share with you.

Place several raspberries in a small glass. Pour Rouge Vermouth over top and let the berries soak for a bit. Transfer a couple of soaked berries per cocktail to a martini or rocks glass. Pour chilled vodka into glass, count to 3 and that's about the right amount. Garnish with a twist of orange. Cheers!

Happy Valentines Day!

Spice Up Your Kitchen Again

posted by Kim

Anything Spice Rub:  minced onion, minced garlic, yellow mustard seeds, kosher salt, lemon pepper, hungarian paprika, and sugar,

yellow mustard seed 

We have shared with you a few ways you can cook with our CW2C's taco seasoning. Now we have developed CW2C Anything Spice Rub. As the name suggests, you can use it on anything. Fish, chicken pork, or beef. Heck you can even try it on veggies! Below we show tilapia, prepared with Anything Spice Rub, and topped with a fresh squeeze of lemon.

This rub gives anything you coat it with an interesting, kid-friendly flavor and texture. We made a batch for Carlinne's neighbor and it was a big hit.

Kale Bruschetta

posted by Kim

Looking for an easy after school snack? Kale Bruschetta fills the need (and hungry stomachs)! Besides tasting delicious, the topping can be made earlier in the day. Toasting the baguette is all that's left to do when the kids get home from school. Most of the time when I make bruschetta I use chopped cilantro. This time I decided to chop kale in place of the cilantro. Matthew is the only food daredevil in the house that enjoys kale so I knew he would love this version of bruschetta. As for the others? They didn't even realize I had swapped ingredient, they loved this version so much they even came back for seconds.

Massage cleaned kale with a drizzle of olive oil and a pinch of kosher salt. While this marinates mince your other ingredients for the bruschetta. My sister Kathy will love this concept as she is the "mincer" of the family. If you do not have the time or patience to mince, chopping will work as well. Mince 1 vine ripe seeded tomato, 1 clove of garlic and 5 basil leavesMix together in a small bowl and add a small handful of kale that is now minced, a swirl of olive oil, a glug of balsamic vinegar, and season with kosher salt. Toast the baguette, that has been lightly olive oiled, in a 350 degree oven for 5 minutes. Remove, top with the marinated mixture, sprinkle with BelGioioso Four Cheese Blend. Have bruschetta topping available in your refrigerator for that quick after school snack or the perfect appetizer with a glass of wine to end a long day. Either way you will be pleased.

What's for Dinner? One-Pot Mediterranean Chicken

posted by Kim

Most of us love a one-pot-meal every now and then. Sometimes? It's a necessity! It's never been something that I love; often taking on one flavor and texture which isn't very appealing. I have come to find out, after experimenting with a few one-pot dishes recently, this is not always true, especially for the one I am sharing today. It is a great meal to throw together quickly when you have limited time and has several layers of flavor. From the savory moist chicken to the sweet cherry tomatoes and the slight bitterness of the olives to the crisp tanginess of the lemon juice, all of the flavors of Mediterranean Chicken complement each other beautifully.

Toss all the ingredients into a large dutch oven. Start by placing your pieces of chicken on the bottom. I used a combination of  2 bone in breast meat, 4 drumsticks, and 3 large boneless breasts, for those of us that do not like to eating off the bone and acting like a caveman. Place on top of your chicken, 1 lemon sliced in half, 1 jar of strained kalamata olives, 1 small jar of strained green olives, 1 heavy handful of cherry tomatoes, 2 large sweet onions cut into quarters, 6 cloves of smashed garlic, 4 Turkish bay leaves  and a couple big swirls of olive oil. Seasoned with kosher salt and ground black pepper.  I wanted this dish to be full of herbal flavor also, so I combined, 2 teaspoons of french thyme, 1 teaspoon of rosemary, 1 teaspoon of tarragon, 2 teaspoons of herbs de provence and 1 heavy handful of fresh chopped parsley. Mix together and sprinkle over the pot of ingredients. Add a few more swirls of olive oil and 4 ladles of chicken stock. Roast for 60 minutes at 400 degrees checking occasionally to see if more liquid is needed to the bottom of the pan.
Serve on top of your favorite pasta or rice, or for a carb-free option, sautéed spinach works great and looks beautiful as you can see below. Add a squeeze of lemon on top and enjoy!