Spinach-Mango Salad Pizettes

Mango Spinach Salad pizzaHello all. It is time for your monthly allotment of THE SECRET RECIPE CLUB. My favorite blog of the month. First of all, when I get me assignment I like to scroll through all the recipes. Yup, I go right to the end to that very first post. This month, I quite enjoyed Feast on the Cheap, a mother daughter duo, with the added bonus that they price everything out for you. I have a system when I am picking out the recipe. First I pick all the maybes out and pin them on my uber secret board on Pinterest. Then I eliminate all the ones that are similar to anything I have made for Secret recipe club before. Try to keep it exciting , you know. So this month the chosen one was, of course, the Spinach-Mango Salad Pizettes. It was a great choice as the whole family loved it. Plus it was easy, and I got to use up some pitas that were in my freezer for, lets just say, too long, shall we. We also got to try out Fontina cheese which was new to us, and we loved it.

  • 6 whole wheat pitas
  • 1/3 lb. fontina cheese
  • 1 ripe mango
  • 3 Tbsp. fresh cilantro, I used 3 tsp.dried
  • 1 jalapeno pepper , minced
  • 1/4 cup diced red onion
  • 3 cups baby spinach
  • 1 diced tomato

1. Divide cheese evenly between pitas. Broil until cheese is melted. Divide spinach evenly between pitas.

2. Toss together remaining ingredients and top.

3. Eat and enjoy!


Provencal Tomatoes

Provencal TomatoesWay, way back. November 2011. This was my first time in the Secret Recipe Club. My lovely group that I look forward to each and every month. It has been that long that Simply Sensational Food was assigned me. This month, I am assigned to her. A lovely vegetarian blog, with lots of savouries and sweets to choose from. My family absolutely loves and devours tomatoes. So when I saw the recipe for Provencal Tomatoes, I knew my family would love it. And let’s be honest sometimes side dishes are just the hardest thing to become creative with. I know I especially can get stuck in a side dish rut. So now I have a great new recipe , quick and easy to go along with our dinners.

4 medium tomatoes
4 tablespoons breadcrumbs I used Panko
1 clove garlic finely chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of chilli flakes(optional)
1/2 teaspoon oregano
1 tsp. dried coriander chopped coriander

1. Cut tops off of tomatoes. Scoop out seeds into mixing bowl. Chop if there are any big chunks. Mix in remaining ingredients, and fill empty tomatoes.

2. Bake for 20 minutes at 350 degrees.

3. Eat and enjoy!



Secret Recipe Club

Balsamic Brown Sugar Glazed Pork

Balsamic PorkThe time has come again for The Secret Recipe Club , just in time for Easter. This month I was assigned Veronica’s Cornucopia. Otherwise known as pay dirt. I pinned not one, not two, but 29 maybes. So you could say that I had a very hard time narrowing it down. You can bet your bottom dollar that recipes from Veronica will definitely be popping up again on this little blog o’mine. Eventually after staring at my secret pin board with so many goodies, I added the ingredients for this lovely Brown Sugar & Balsamic Glazed Pork Loin. This was seriously so good. That glaze. Wold be good on chicken too. So welcome back Veronica, and here is the recipe.

  • 1 (2 pound) boneless pork tenderloin (or regular pork loin)
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, crushed
  • 1/2 cup water
  • Glaze
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce

1. Mix together sage, salt, pepper and garlic and rub all over the pork. Place in slow-cooker. Add water.

2. Cook on low 6-8 hours.

3. When you have 1 hour left on cook time make glaze. Add glaze ingredients to small saucepan. Bring to a boil and simmer until thickened. Brush with pork a few times, during the next hour. Serve remaining glaze on top of pork.

4. Eat and enjoy!


Blueberry Bread Pudding

blueberry bread puddingIs it cold where you are? We are cold. It is snowy. So when I got this month’s Secret Recipe Club assignment I knew it would be some good home cooking comfort food. This month my assignment was Teaspoon of Spice a joint effort by two dietians, Serena and Deanna, with lots of healthy goodies to eat. Of course it is so hard to choose, but the most fun part is just that. I perused the entire blog, pinned my favorites, and then eventually chose the Blueberry Bread Pudding. I have never in my life made bread pudding, but I have made baked French toast, and you know what it was pretty similar. My hubby especially liked this one, but I think we all agreed it is something I should definitely make again.

  • 3 cups low-fat milk
  • 3 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 10 slices whole grain I used 5 white bread slices, and 5 flax-seed bread slices.
  • 2 cups frozen blueberries (not thawed)

1. Grease a 13×9 dish. Pre heat oven to 350 degrees.

2. Cut bread into cubes.

3. Whisk together milk, eggs, sugar, vanilla, and cinnamon. Stir in bread and blueberries. Let soak for 15 minutes.

4. Pour into pan bake for 70 minutes.

5. Serve warm with ice cream, whipped cream, or cream.



Secret Recipe Club