Delicious ham and cheese crepes served with a fresh mixed salad
Ham and Cheese Crêpes deliver a timeless blend of savory comfort and elegant simplicity. Thin, delicate crêpes cradle slices of savory ham and melted cheese, creating a warm, satisfying bite that balances tenderness and a slight crisp at the edges. These crepes are versatile: served for a leisurely brunch with a crisp green salad, paired with Dijon mustard or a drizzle of creamy béchamel for extra richness, or enjoyed as a quick weekday meal with a side of pickles or lightly dressed arugula. Garnish options like chopped chives, a grind of black pepper, or a scattering of fresh herbs bring freshness and visual appeal. For a gourmet touch, use aged Gruyère or Comté for nuttier notes, or choose a mild Swiss or cheddar for a family-friendly version. All recipes from Kitchen Moxy can be found at www.kitchenmoxy.com
Ingredients
1 teaspoon butter
1 medium onion, thinly sliced
2 teaspoons butter, divided, or more as needed
2 tablespoons Dijon mustard
10 slices thinly sliced ham
8 ounces shredded Gruyère cheese
Process
Prepare basic crêpe recipe at least an hour before making crêpes in a non-stick skillet.
Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
Assemble crêpes one at a time, spread mustard over one half, then top with 1 slice of ham, some sautéed onion, and Gruyère cheese.
Fold the crêpe over the filling, press gently, and heat briefly just until the cheese begins to melt. Fold in half again so each finished crêpe is about one-quarter the size of the original.
These cheese-stuffed chicken rolls are a harmonious blend of tender poultry, melted cheese, and bright tomato sauce. Boneless chicken breasts are carefully pounded thin, layered with fresh spinach leaves and a flavorful cheese filling for savory depth—then rolled tightly, secured, and lightly seared to develop color. The rolls finish in a simple tomato sauce made from ripe tomatoes, garlic, olive oil, and fresh herbs, which infuses the chicken with acidity and aromatic complexity as it simmers.
The contrast between the golden exterior and the molten, gooey interior is what makes this dish especially appealing. Each slice reveals a ribbon of cheese that complements the juicy chicken, while the tomato sauce cuts through the richness, adding brightness and moisture. Texturally, the dish balances tender meat, silky cheese, and a velvety sauce, making it satisfying and approachable. Serve with any pasta or polenta.
Ingredients:
1 can of Italian plum tomatoes, drain the sauce into a cup, and chop the tomatoes
1 small can of tomato sauce
2 garlic cloves, grated or pressed
1 green bell pepper, finely chopped
1 medium onion, finely chopped
¼ teaspoon dried oregano
¼ teaspoon freshly ground pepper
4 skinless, large boneless chicken breasts
2 cups of fresh spinach leaves
1 egg, beaten
½ cup ricotta cheese
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Process
Preheat oven to 350° F.
Combine the tomato sauce and the liquid from the canned tomatoes until you have ½ cup.
In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes – stirring occasionally.
Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness (see Note)
In a small bowl, beat the egg, then blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese, and parsley.
Place fresh spinach leaves onto each flattened chicken breast. Spread 2 tablespoons of the filling over each piece, roll the chicken tightly, and secure with a toothpick or kitchen twine.
Sear each chicken breast in 1 tablespoon of olive oil over medium-high heat until browned on both sides.
Spoon half the tomato sauce into an 8-inch square baking dish. Arrange chicken rolls in the baking dish. Pour remaining sauce over chicken. Sprinkle the remaining mozzarella cheese on top. Bake for 40 minutes or until an instant-read thermometer reads 165°F.
Notes:
The culinary term “to butterfly” means splitting a food, almost—but not completely—through. It’s a technique used for everything from shrimp to turkey breast. The two halves are then opened so they resemble a butterfly. With a chicken breast, it’s more like cutting the chicken breast horizontally so it opens up like a book.
How to Butterfly a Chicken Breast:
If the chicken breast has skin attached, loosen it with your fingers and remove.
Place the chicken breast on the cutting board. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.
This was my first time attempting to make a cheese souffle, I’ve had the recipe for about 20 years and decided to check out other recipes online to compare ingredients and methods. I decided to use this one with a few ingredient additions because it was simple. I honestly didn’t think it would turn out. But I have to say, even though my 8-ounce ramekins were filled to the top with the egg mixture, they were beautifully puffed, golden, crispy crust and light as air inside. The taste was incredible and I devoured both.
Great for brunch, a light supper or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Served hot, egg soufflés can be accompanied by a fresh salad or a side of toasted bread, making them a wholesome and refined light meal option.
Ingredients
1-1/2 tablespoons of butter
1-1/2 tablespoons of all-purpose flour
½ cup milk, or cream
1 teaspoon Dijon mustard
½ cup shredded cheddar cheese, or Gruyère cheese
¼ teaspoon of cream of tarter
2 eggs, separated
Process
Preheat oven to 350°F. Spray two 8-ounce ramekins with nonstick cooking spray. Set aside.
Crack eggs and separate yolks from whites.
Beat egg yolks with a fork and set aside.
In a saucepan over medium-low heat, melt butter.
Stir in the flour until smooth; gradually add milk.
Bring to boil and cook stirring for 1-2 minutes or until thickened.
Reduce heat, stir in cheese until melted. Remove pan from heat.
Gradually add a small amount of hot cheese mixture to the beaten egg yolks, stirring constantly to prevent cooking. Then, pour the mixture back into the pan, stirring continuously until fully incorporated. Set aside to allow it to cool slightly.
In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
Fold a third of the whites into the egg yolk mixture to loosen then fold in the remaining whites, streaky whites are okay, do not overmix. Pour into prepared ramekins. Wipe rims of ramekins clean.
Bake for 25 minutes or until a toothpick inserted near the center comes out clean. *Note: do not open the oven door while cooking.
Serve immediately. They will deflate as they cool, but will still be delicious!
10 slices applewood smoked bacon (cooked crisp and chopped)
2 jalapeño peppers, seeded and minced
½ cup scallions, chopped
Process
Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a hand mixer until smooth.
Add in 1-1/2 cups of grated cheddar cheese, half of the cooked bacon, half of the minced jalapeño peppers, half the green onions and fold gently until mixed. The remainder of these ingredients will be used for the coating.
Shape the cheese mixture into a ball, using plastic wrap. Refrigerate overnight to blend flavors.
In a bowl mix the remainder of the cheddar cheese, bacon, jalapeño pepper and green onions. Refrigerate.
20 minutes before serving, unwrap cheese ball and roll into the leftover topping mixture to coat entirely.
Kitchen Moxy 