My 365 recipes -- weeks 27 and 28

[earlofoxford]

Chicken and Asparagus Crepes

3 T unsalted butter, plus more for the dish
2 1/2 c shredded rotisserie chicken
1 1/2 c ricotta cheese
3/4 c grated parmesan cheese, plus more for serving
1/4 c chopped fresh herbs (such as parsley, dill, chives, or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 lb asparagus, trimmed and cut into pieces
3/4 c low-sodium chicken broth
1 t finely grated lemon zest

Preheat the oven to 425. Butter a large baking dish. Combine the chicken, ricotta, 1/2 c parmesan, 3 T herbs, 3/4 t salt and 1/2 t pepper in a medium bowl. Spoon about 1/4 c filling across the lower half of each crepe; roll up to enclose the rilling. Place crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 T butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and remaining 1 T herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 c parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan. Serves 4.


Quick Buttermilk Biscuits

1 c shortening
4 c self-rising soft-wheat flour
1 3/4 c buttermilk

Preheat oven to 425. Cut shortening into flour with a pastry blender until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Pat or roll dough to 3/4-inch thickness, cut with a 1 1/2-inch round cutter, and place on 2 lightly greased baking sheets.

Bake at 425 for 12 to 14 minutes or until lightly browned. Makes 3 dozen.