Crepes (optional: w/ strawberries and cream)

Ingredients (makes 10 crepes)

Crepes

• 2 large eggs
• 4 tablespoons oil, or melted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 1 1/4 cup milk
• 1 cup plain or all purpose flour 

Strawberries and Cream

• 2 cups strawberries, washed and divided
• 2 tablespoons sugar
• 1 1/2 cups heavy whipping cream
• 2 tablespoons (extra) sugar
• 1 teaspoon vanilla extract 

Instructions

Crepes

• Option 1:
• Throw all crepe ingredients into a blender and blend until batter is lump free and creamy
• Option 2: 
• Whisk eggs, oil/butter, vanilla, sugar, and milk until light in color. Add the flour and whisk again until batter is lump free
• Grease a 10 inch pan with a light coating of butter and wipe over with a paper towel. Pour 1/4 cup of batter per crepe onto the center of pain, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden. 
• Gently peel the edges away from the pan (spatula works well) and flip to cook the underside for another 20-30 seconds. When cooked through, remove onto a separate plate and repeat.

Strawberries and Cream

• When the crepes are done, combine the cream, (extra) sugar, and vanilla. Chop half of the macerated strawberries into smaller pieces and mix through the cream mix until just combined. 
• Spread the strawberries and cream mixture onto a quarter of each crepe and fold in half, then in hald again. Top with remaining macerated strawberries

Meat Loaf, Glazed & Bacon Wrapped

MEAT LOAF
2 tsp vegetable oil
1 med onion, chopped
2 med cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsp Dijon mustart
2 tsp Worcestershire saue
1/4 tsp hot saue
1/2 C plain yogurt
1 lb ground beef
1 lb ground pork
2/3 C saltine crackers, crushed (about 18), or quick oatmeal
1/3 C minced fresh parsley leaves
8-12 slices bacon, thin sliced

GLAZE
1/2 C chili sauce
4 Tbs brown sugar
4 tsp cider vinegar

For glaze? mix all ingredients in small sauce pan & bring to a simmer. Simmer 2-3 minutes or until slightly thickened & set aside.
Heat oven to 350.
Heat oil in med skillet. Add onion & garlic. Sauté until softened, about 5 min. Set aside to cool whil preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion & garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture stick, add additional milk or yogurt.)
Turn meat mixture onto work surface. with wet hands, pat mixture into approximately 9X5 loaf shape. Bursh with half the glaze, then arrange bacon slices over loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees. About 1 hour. Cool 10-15 minutes. Bursh meat loaf with more sauce if desired 

Creamed Corn, Spanish Style

2 Tbs olive oil
4 ears corn, kernels removed from cob
1/4 C chopped green onions or chives
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
2 Tbs avocado oil mayo
3/4 C crumbled cotija or feta cheese
1/2 C roughly chopped cilantro
live zest & juice

Heat olive oil in large, oven safe skillet.
Add corn, chives, chili powder, cayenne & a pinch of salt.
Cook until the corn is softened, about 5 minutes.
Remove from heat & spoon corn into serving bowl.
Add mayo, cheese, & cilantro. Mix & serve.

Avocado Dressing

1 onion
1 avocado
1-2 jalapenos
1/2 bunch cilantro
1-2 limes, juiced
1 garlic clove
1 can hatch green chilis
1/2 C water
salt to taste

add to blender and blend until smooth