Good morning, good morning. What are you up too this bright and shiny day? Me, I am here to tell you it’s Secret Recipe Club time! This month seemed to whisk right by, but that is probably because we took December off to enjoy the holidays. This month my Secret partner was A Couple in the Kitchen, a lovely blog by, you guessed it a couple that cooks together. Many, many recipes to choose from, so I decided to pick a nice dinner dish. Obviously, as you can tell from the title, I went with the Chicken, Sweet Onion, and Potato Paprika. It had the most perfect crispy skin. We made very few changes, but we did dip it in Ranch dressing, one of our most used condiments for sure, my kids just love Ranch dressing!
2 split chicken breasts, with skin and bone – I used chicken legs with back attatched
1 large sweet onion, chopped roughly – I used Red Onion
3-4 small potatoes, cut into bite-sized pieces
1/4 cup olive oil
1 1/2 tablespoons Hungarian hot paprika
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1. In large mixing bowl mix together olive oil , paprika, cinnamon and cayenne. Toss in potatoes, onions and chicken and toss until everything is nicely coated. Place in greased casserole dish, potatoes and onion mixture on bottom, chicken on the top.
2. Bake for 40 minutes at 550 degrees. My oven actually doesn’t go this high. We baked for 50 minutes at 500 degrees.
The Secret Recipe Club time has come again. When I got my blog assignment Juanita’s Cocina I gave a little happy yelp. I have visited this blog many a time already. I have pinned many a recipe. That doesn’t mean narrowing it down to one was any easier. I still wanted to make every dang recipe there was. As our Christmas tree is up and holiday music is playing, it seemed fitting to make myself something Christmassy. Although this didn’t last, I will be making another batch closer to the actual day. Reindeer Poop. So good. The kids of course had a lot of fun with this too, many a” man, this poop tastes good,” or “are you cooking poop? It sure smells tasty,” came out of their cute little mouths. Mom , got in on the action too. Potty talk , can sometimes be fun. So try this one out. A wonderful addition to the yuletide snack table.
P.S- Jen, I think your title Reindeer Poop was very creative, so we are sticking with it!
1 bag puffy Cheetos
1 cup butter
2 cups packed brown sugar
1/2 cup corn syrup
1/2 tsp. baking soda
1. Lightly spray large baking tray ( I used my turkey roaster) with cooking spray. Spread out your Cheetos.
2. In large pot melt butter with brown sugar and corn syrup. Bring to a boil over medium-heat and boil for 5 minutes. Stir often as it will burn easily. remove from heat and whisk in baking soda. Pour over Cheetos and toss to coat.
3. Bake for 1 hour at 250 degrees. Stir every 15 minutes. Remove to wax paper and cool.
October, one of our busiest months. It has been flying by, and I am here to tell you what time it is. It’s Secret Recipe Club time. I found the perfect quick and easy meal to fit our time constraints this month. I honestly rarely make omelets, and after making this I was left wondering why. My whole family loves eggs, they are quick , easy and a little more elegant than the usual scrambled or fried. This Recipe was found at my assigned blog Creative Kitchen and let me tell you I spent a lot of time reading over there. We actually have a lot in common, we both home school 3 kids, we both love Disney, and as we are thinking of taking a trip to Disney World soon I got a lot of helpful tips! We are experts at Disneyland, Disney World now that is a different story! YEs, I had a super fun time this month reading all about their homeschooling and Disney Adventures!
Now on to the recipe, the great thing is it uses ingredients that you can find in most homes, so you can go make yourself this omelet, right now!
1 Tbsp. butter
Salt and pepper to taste
1/2 cup mozzarella cheese, or less if you don’t want it quite so cheesy
1 Roma tomato, chopped
2 Tbsp. Fresh basil, chopped
1. Melt butter on high heat in small fry pan. Swirl around so it coats the entire bottom of pan. (Don’t brown).
2. Beat eggs with salt and pepper, add to pan. Turn down heat. Gently scrap sides of omelet to let uncooked portion of egg run down side.
3.Place half of the cheese, tomato, and basil on half of the eggs. Flip over second side of eggs to top the fillings. Place second half of cheese and basil on top of eggs and cover with a lid. Keep cooking until eggs are cooked through and cheese is melted. Remove to serving plate and top with remaining tomato.
One of my very favorite times to eat and cook during any given month has got to be the meal/dessert that I chose for The Secret Recipe Club. This is that recipe. This month I chose to make Peanut Butter Cup Bars from the lovely, lovely blog Mele Cotte. It was a great decision. Let me tell you these babies are rich! Just how I like my dessert. The choosing process as usual was quite a lot of fun after a couple of hours reading blog posts I had it narrowed down to about 17 possible choices. How to choose. then one day I just up and decided on the peanut butter bars, walked into the kitchen and got down to business. They were enjoyed by all. Yes I shared. I am sure I will be back to Mele Cotte to try all her other fabulous recipes, head on over and check them out!
¾ cup unsalted butter- melted
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
¾ cup bittersweet chocolate chips
1. Mix together butter, sugar, peanut butter and graham cracker crumbs. Pour into a 8 inch square baking pan that has been lined with tinfoil and buttered.
2. Melt remaining 1/4 cup butter with chocolate chips in small saucepan and spread over peanut butter mixture. Put in refrigerator for 1 hour. Slice.