Well, it is time for another round of…drumroll …..The Secret Recipe Club. This month we are actually doing two, so stay tuned for 2 weeks from this moment, for a special tailgate round-up. This is our usual third Monday, Group C, and I was lucky to be assigned Tea and Scones, and big, big shocker, I didn’t make scones. Whoa. I know. Not only did I not choose scones I chose a soup recipe, this recipe for Chicken Corn Chowder. Wouldn’t you know it the day I planned to make it, it was plus 34 degrees. Well, that my friends is too hot for soup. Being a SRC Recipe, I made it anyways. I already bought all the ingredients, I didn’t want to rush and have to make something else. Good thing it was darn delicious. Not one complaint did I hear. No it’s too hot. No why are you making soup mom? Nope none of that, just eating. Sometimes dinnertime silence is music to a mom’s ears. This was delicious and I can’t wait to make it again….when it gets a little cooler.
2 cups chopped cooked chicken
1 tablespoon Creole Seasonings-(I used Cajun)
1 (17-ounce) can whole Kernel com, drained
6 tsp. chicken bouillon powder
1. Cook bacon until crisp, crumble and set aside. While bacon is cooking chop potato and carrot into small bite-sized pieces.
2. In bacon drippings cook onion until tender. Add flour. stir to coat. Stir in half-and-half and milk, with all the seasonings, potato, carrot, chicken, corn and bouillon.
3. Bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
4. Scoop into bowls and top with crumbled bacon.
Secret Recipe Club time has rolled in again. Next month there will be a special edition “tailgating” theme where all the different groups are going to be participating. Excited for that. It is always one of my favourite times of the month , from receiving my assignment, this month is the lovely Manu’s Menu, to making and eating the recipe, and then finally reveal day, when I get to see what was made from my blog. All fun times. This month I was lucky in my assignment. I looked at all the recipes (yes, all, that is a must for me) and pondered. Pondered in a good way. Sometimes too many good options can make it a thoughtful process. I eventually settled on Homemade Sausage Rolls, and they were absolutely wonderfully delicious! The whole family really enjoyed them. Luckily I pinned a bunch more recipes so we will be looking forward to making and eating those in the future as well. I have a feeling this Coconut Ice Cream will be a nice treat to make before summer is over. With all this hot weather we’ve been having I am surprised at myself that I actually picked something that required baking, I lucked out and got a few rainy days the week I planned this. So glad I did. We will be having this recipe again for sure!!
- 1 lb. ground beef
- 1 lb. Italian Sausage, removed from casing
- 2 eggs
- 1 large onion, peeled, and grated
- 2 cloves garlic, minced
- 1/2 tsp. mixed dried herbs- I used 1/4 tsp. each basil and oregano
- 1 Tbsp. BBQ Sauce
- 3 tsp. Worcestershire Sauce
- Salt and Pepper
- 3 sheets puff pastry, thawed
1. Use fork to mix together meat, 1 egg, onion, and seasonings, including sauces.
2. Lay out the puff pastry and cut each in half horizontally. You will now have six long strips. Divide meat mixture evenly in middle of each pastry. Roll up and gently pinch to seal. Cut each pastry into 3 equal sized pieces.
3. Line 2 cookie sheets with parchment paper. Lay sausage rolls seam side down. Beat remaining egg. Brush over sausage rolls. Score each sausage roll twice with sharp knife.
4. Bake for 10 minutes at 450 degrees. Reduce heat to 350 and bake 20 minutes.
5. Eat and enjoy!
Breakfast, Brunch, Lunch and Dinner. Waffles are a perfect meal whenever you feel like them. In fact top with some vanilla ice cream, strawberries and chocolate sauce and you can even include them in dessert. I was excited to find a recipe that included buttermilk, one of our favourite ingredients, over at The Avid Appetite when I received Rachel for my assignment for the June edition of The Secret Recipe Club. I have been reading Rachel’s blog through Secret Recipe Club for ages. I was well acquainted with her. An abundance of recipes, and posts about her family life will greet you. I loved reading about all her adventures with her little one Penelope. Made me think of when we had little ones running around. Our youngest is now ten, time really does fly. Thanks Rachel, for our lovely Saturday afternoon, where we sat around the table with family, bacon, and of course these amazing waffles!
1 C all-purpose flour
1 C whole-wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 tbsp sugar
3 eggs, beaten
1/4 cup butter, melted
2 C buttermilk
*plus cooking spray and a waffle iron.
1. Mix together first 7 ingredients.
2. Whisk together eggs and melted butter. Add to dry ingredients until just moistened. Stir in buttermilk.
3. Heat waffle iron and spray with cooking spray. Add about 1/2 cup of batter and close lid. Remove when done and repeat, until you have used up all your batter. Serve with syrup.
4. Eat and enjoy!
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.
5. Eat and enjoy!