It’s SRC time. A time when we get to pick our recipe from our assigned blog, and have a jolly good time devouring it. Yup, that’s what happened this time around, because the family just loved this recipe. It’s coming to you courtesy of Loving Life. Secret Recipe Club is certainly one of my month’s highlights, and I perhaps spend a little too much time on each assignment. But I have worked out a system, and it’s just what I do. I start when I receive my assignment. Then I wait to open it when I have a few hours free. Then I proceed to scroll the entire blog, and save the “maybes” to pinterest. Don’t worry I have a secret board, so nobody knows when I get them. Then I let it sit a few days, to ponder my choices. I usually save between 15 and 20, so the narrowing down process has really just begun. Then one day when I am making the meal plan I see what fits. Then I make it, photograph it, eat it, and write the post. I save all the other maybe’s for a later date, and I have gone back many a time to past assignments and made some delicious rid-bits. There you have it, SRC, in a month. But I haven’t even shared the best part. That’s when I get to see who had me, and what they chose. Oh, it is all just so much fun. Thanks this month, to Kirsten, it as always was a blast!
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. brown sugar
1/8 tsp. cayenne pepper
1/8 tsp. ground ginger
1 tsp. Sesame oil
3/4 lb. chicken breast or tenders, diced in small pieces
6 green onions, finely chopped
3/4 c. chopped cashews (use a scant 3/4 c.)
1 tsp. soy sauce
6-8 butter lettuce leaves – I had to use romaine, the store was sadly out of butter lettuce.
2 carrots, peeled & Julienned
1 cucumber, Julienned
1/2 Tbsp Sesame Seeds
- Combine sauce ingredients with whisk, set aside.
- Heat oil in large skillet or wok. Add chicken and cook until browned. Add cashews and green onions, with 1 tsp. of soy sauce. Cook until chicken is completely cooked through. Add sauce. Stir to coat chicken, and cook until reduced a bit.
- Combine carrots, cucumber and sesame seeds.
- Assemble lettuce wraps, take 1 pice lettuce, top with chicken then vegetables. Either wrap up, or serve more like a boat. Either way, plan to get messy.
- Eat and enjoy!
I made this month’s recipe for The Secret Recipe Club in record time. I received my assignment : Pumpkins and Peonies and read pretty much the entire blog. The first thing I noticed was the abundance of dessert recipes. Yum. I love me my dessert. So I knew that was the direction that I was heading in, and then realized I needed to make a dessert asap for a family gathering. I hadn’t decided what to make, which is rare. So , these cookies were chosen for a few reasons, I had all the ingredients, and they looked totally amazing delicious. They were. There, I ended all that suspense I was building up for you. This recipe was huge too, so I threw a bunch in the freezer. And by threw I mean carefully wrapped them and put them in a nice lidded container and gently placed them lovingly down. So if you are sad that summer has ended get to the kitchen and make these bad boys!
2-1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temperature
1/2 c. vegetable shortening, at room temperature
1-1/2 c. sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 c. mini marshmallows
2 c. semi-sweet chocolate chips
Graham Cracker Coating:
1 c. graham cracker crumbs
1 tbsp. sugar
1 tsp. ground cinnamon
1. Place butter and shortening in mixing bowl. Beat in sugar. Beat in eggs, one at time, then vanilla. Beat in first 4 dry ingredients. Fold in marshmallows and chocolate chips.
2. Combine graham cracker coating in separate bowl Roll about a Tbsp. of dough into bowl and roll into graham cracker crumbs.
3. Line cookie sheets with parchment paper. Place cookie balls on prepared baking sheets. Bake for 10-12 minutes at 350 degrees. Let rest for 1-2 minutes before you remove to cool.
4. Eat and enjoy!
It’s time for The Secret Recipe Club. My most favourite cooking club of all. It’s also the only cooking club I belong too, but hey, it can still be my favourite, right? The basic premise is you get assigned a blog, you pick a recipe, you eat the recipe, you are happy. The Ravioli Recipe from Jenna over at The Painted Apron was the recipe we picked this month. By we, I mean I, although I did let the kids look at all the pins that I saved for later. I will certainly be back for more recipes, as this was one of my favourite blogs that I have been assigned to date. So many tasty vitals to pick from. A bit of everything, desserts, mains and appetizers , basically anything you could ever want to eat. Go, peruse, make and eat, and you will be happy you did.
- 1 large package, 16 oz. fresh Spinach and cheese ravioli
- 1 jar marinara sauce
- garlic powder
- Italian seasoning
- pepperoni slices
- freshly grated Parmesan cheese
- Boil large pot of water. Cook ravioli for 2 minutes. Drain. Combine marinara sauce with garlic powder and Italian seasonings.
- Grease a baking pan, Layer 1/2 ravioli, 1/2 sauce, 1/2 cheese, 1/2 pepperoni. Repeat layers.
- Cover with tinfoil. Bake for 30 minutes at 325 degrees. Remove tin-foil and continue to bake for additional 15 minutes.
- Eat and enjoy!
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It’s time for a special off the hook round-up of The Secret Recipe Club. This month the whole gang is getting together and we are having ourselves a tail-gate party! Same rules apply, get assigned a blog, for me The Bewitching Kitchen, and pick a recipe, make it, take pictures and of course write our review. This time of course we have the Tail-Gate Twist. I very seriously considered making “The Best Ever Chocolate Chip Cookies” because let’s be honest whenever asked to bring something, I almost always bring a treat. But I swerved. I made something almost as good as cookies, burgers! Pork Burgers in fact. Our BBQ has officially been retired, so I made these bad boys inside on my pancake griddle. The good news, we can make them year round, when snow is falling, we can still have a nice taste of summer. Eat , enjoy, you’ll be happy you did.
- 2 pounds ground pork
- 1/2 link chorizo sausage, removed from casing
- 1 tart apple, peeled and shredded
- 1 clove garlic, minced
- 1/2 inch piece ginger, grated
- 1 tsp. dried thyme
- liberal amounts of salt and pepper
- 1 cup Cheddar Cheese- shredded
- burger buns
- burger fixin’s- We used Chipotle Ranch sauce, with lettuce and tomatoes
1. Mash together pork, sausage, and apple with a fork. Add seasonings. Shape into 6 equal sized patties. Fry for about 5 minutes on each side until cooked through. The last minute add cheese to melt.
2. Serve burgers on buns with fixings.
3. Eat and enjoy!