Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.

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• 1 stick of Butter
• 5 or 6 T. Flour
• 2-3 c. Potatoes, cubed and boiled
• Peas
• 1/2 gal. Milk
• Salt & Pepper to taste

In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Savory Chicken and Spinach Crepe FIlling

I can always tell when my husband REALLY likes something that I make. He eats in about 4 bites, doesn't say a word, and there a constant "mmmmm" coming from him. This was one of those meals. 

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•  1 T. Canola Oil
• 1/2 c. Diced Sweet Onion
• 2 c. Fresh Spinach
• 1/2 c. Grated Parmesan
• 1/4 c. Mayonnaise
• 1 8 oz. pkg Cream Cheese, room temperature
• 2 c. Diced cooked Chicken
• 1/2 t. Salt
• 1/4 t. Pepper
• 1 c. Colby Jack Cheese

 Preheat oven to 350 degrees. In a medium bowl stir together cream cheese, parmesan cheese, salt and pepper, and mayo until smooth.

In a medium skillet, saute onions in oil over medium heat until onions are soft and slightly carmelized. Add garlic and cook for an additional minute.  Add spinach and saute for 2 minutes.  Add chicken and cheese-may mixture to pan and stir until combined. Removed from heat.

Add crepe filling to center of crepe and roll it up. Repeat with remaining crepes and place side by side in a greased 9 x13 baking dish.  Sprinkle colby jack cheese over the top of each crepe. Bake for 20 minutes or until cheese is melted.