Woo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush. I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sasha’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!
6 russet potatoes
3 Tbsp butter, melted
6 slices bacon
1 lb. ground beef
1 Tbsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. black pepper
small can diced tomatoes, drained
1 cup shredded cheddar cheese
1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.
2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.
3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).
4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.
Dill Pickle bread you say. I know, not the usual bread side dish. But man did it ever have a lot of flavour, delicious flavour. Why did I decide to make this epic bread you ask, well it is for this month’s round of…..drum roll please….Secret Recipe Club. A fun way to discover new blogs, or find a recipe and make one from an old favourite. This month I was assigned Melissa’s Cuisine, a blog I am very familiar with as we have been in the club together for years. In fact, long ago, she has me for one of her assignments and chose to make my Cinnabon recipe. Yum, good choice! Melissa is always baking up something delectable in her kitchen, Scotcheroos, Toffee Brownie Cake, Peanut Butter Honey Fudge, just to name a few, but this Dill Pickle Bread intrigued me the most. I have never heard of anyone using the juice from dill pickles to make bread. I love dill pickles. Then I decided I needed a bread side dish one night, so I headed to the kitchen. It was moist, it was easy and it was a tangy bite of bread heaven.
1 1/4 cups dill pickle juice
2 tsp. yeast
2 Tbsp. granulated sugar
2 Tbsp. Olive Oil
1 tsp. dill weed
3 cups flour
1. Warm dill pickle juice. Place in bowl of stand mixer. Stir in yeast and sugar. Let it for 5 minutes so yeast can start to foam. Add remaining ingredients. Use dough hook and “knead” for 5 minutes.
2. Remove bowl from stand mixer, cover dough with clean cloth and place in a warm spot to rise for 1 hour.
3. Generously grease a loaf pan. Pour in dough. It was quite runny. Cover with same cloth, and let rise for another hour in warm spot.
4. Bake for 30 minutes at 350 degrees. Let bread cool, then slice and serve with butter.
A favourite time of the month for me, for my blog and eating as well. I always enjoy making my chosen food. It all feels very “Secret Santa” to me which of course reminds me of Christmas, and that my friends is always a good thing. So this month I was lucky to receive It’s Yummy to My Tummy, and these Chicken Nuggets certainly were exactly that. In fact, my son asked when we are having them again. Like the very next day. Like most parents we have all made a McDonald’s run for the of so good chicken nuggets. These are a nice healthier version, no deep-frying and we all know what is inside of these. Surprisingly, they came together quite quickly. We had some french fries, and cold salads with them for a lovely very kid friendly meal.
1 lb. ground chicken
1/4 cup rolled oats
1/2 tsp. poultry seasoning
pinch of salt and pepper
3/4 cups bread crumbs
1/2 tsp. poultry seasoning
1/2 tsp. garlic powder
1/4 tsp. black pepper
1. Mix together first 4 ingredients.
2. In separate bowl mix together coating ingredients.
3. Gather 1 Tbsp of chicken mixture and plop into crumbs. Use 2 forks to flatten and flip so that both sides are evenly coated. Place on a greased cookie sheet and continue until all chicken and coating have been used up. Spray chicken nuggets with cooking spray (optional).
4. Bake for 20 minutes at 375 degrees, flipping once, half way through.
Secret Recipe Club. A favorite time of the month, comes in three very separate sections. First I receive my new assignment. This month I got Bklyn Locavore. , I read possibly every recipe on the site, pinning my favorites on a secret board as I go along. Second step, I make the “winner”, the chosen, the most desired of the recipes that I have saved. Thirdly, I get to see who had me and what they picked from my blog right here, right now on revile day. It’s fun stuff. Usually I hum, I haw, I go back and forth trying to decide what I want most. Not this month, this month I saw the recipe for Cool Yogurt Salad, and immediately added the ingredients to my grocery list and made it A.S.A.P. It is possible that I just sat in my seat at dinner, devouring yogurty goodness, it is possible a few words escaped my lips as I ate, probably something along the lines of yummy, yummy, yummy. Anyways, it’s good. Very good, serve with Naan bread, or pita chips, or just scoop into your mouth using extra-large spoon. Your choice.
1 cup coarsely chopped cucumber
2/3 cup coarsely chopped dill
1 tsp. dried mint leaves
2 tsp. garlic powder
1 1/2 cups plain yogurt
1 Tbsp. olive oil
2 Tbsp. lemon juice
1. Place chopped cucumber in bowl. Sprinkle with salt. Stir in dill, mint and garlic. Then yogurt, olive oil and lemon juice.
2. Chill for at least 1/2 hour to let flavors meld together.