Potato Salad

Potato SaladIt’s time for a special edition of The Secret Recipe Club ! This round the whole club is getting together to get you ready for the summer. That is right, you will find all your picnic and BBQ needs in the recipes below. And what does every BBQ need. Well obviously dessert, that is a must for any function, but also no BBQ is complete without Potato Salad . Yes, potato salad is an absolute must. I was assigned Dancing Veggies , a lovely little blog. From the title alone, I new I would be picking a side dish, often the hardest part of a meal to plan. With plenty of recipes to choose from, German Chocolate Brownies , Green Bean Salad , possibly some Sour Red Cabbage . But I thought the basic potato salad recipe would be best, because that is something every house needs. This recipe turned out to be just perfect.  Don’t change a thing!

  • 2.5 lbs white or butter potatoes, halved
  • 4 eggs, hard-boiled
  • 1 Vidalia onion, chopped
  • 2 tbsp yellow mustard
  • 1/2 cup olive oil based mayo
  • 1 tbsp pickle juice
  • generous amounts salt and pepper
  • 1/2 tbsp paprika
  1. Boil potatoes, in a large pot of salted water. Drain, when tender, and rinse with cold water. Place in serving bowl, with peeled and chopped hard-boiled eggs, and onion.
  2. Combine mustard, mayo, S&P and pickle juice. Fold into potato mixture. Top with paprika. Refrigerate.
  3. Eat and enjoy!

Zucchini Chips

Zucchini ChipsThe Secret Recipe Club time again. The club where we all get assigned a specific blog, and make something lovely to eat. This month I was assigned Simple and Savory. I decided to make something just that, Zucchini Chips. Although there are many more delicious looking recipes, even a few sweets, this looked like exactly something my family would enjoy. Plus, side dishes can just be one of the hardest ways to be creative. Salad, baked potatoes, or peas are all to common. So this one added a fun twist to our side dishes on burger night.

  • 1 medium zucchini sliced thin using a mandolin slicer
  • parchment paper
  • 2 tablespoons olive oil
  • 1 clove garlic
  • salt (we added this)
  1. Pre heat oven to 400 degrees. Line cookie sheet with parchment paper.
  2. Combine oil and garlic, brush half on parchment paper. Lay out zucchini on parchment. No overlapping! Brush remaining oil on top of zucchini.
  3. Bake for 8 minutes on each side. (16 minutes total, flip halfway through).
  4. Sprinkle with salt before serving.
  5. Eat and enjoy!

Classic Coconut Cake

Coconut CakeThe Secret Recipe Club is here again. The fun monthly club where you get assigned a blog, and get to choose any recipe you want to make and enjoy, and then of course share with you all. This month I was assigned The Heritage Cook where Jane featured oodles and oodles of sumptuous looking recipes. There was oh so much chocolate, which I had a hugely fun time gazing at, (and wiping the drool off of my keyboard). Surprised I didn’t pick chocolate? Me too. The family has been ribbing me a bit over how much I make chocolate desserts. So I decided to look for something else, and I almost went savoury, but then I found this recipe for Classic Coconut Cake, and knew I had found my recipe. It may not have any chocolate involved but it is still cake, and I love me some cake!! This cake was light and fluffy, and oh so tasty! Thanks Jane!!

  • Cake
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • Frosting
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 2 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • About 3 cups sweetened shredded coconut
  1. Beat butter with sugar until light and fluffy. Add eggs one at a time. Beat in one cup of the flour with baking powder and salt.
  2. Measure milk into measuring cup. Add vanilla. Add half of this mixture. Add another cup of flour, then remaining milk, then last cup of flour.
  3. Pour into 3 greased 8 inch round cake pans.
  4. Bake for 25 minutes at 350 degrees. Remove from oven. Cool in pans for 10 minutes, then remove from pans and cook completly.
  5. Once cooled make frosting. Combine sugar, corn syrup, water, egg whites, salt and cream of tartar in medium-sized heat proof measuring bowl that will fit securely over pot. Fill pot about 1/4 full with water and bring to a boil. Place bowl snuggly over pot, use hand mixer to beat mixture until triple in size and light and fluffy. This will probably take 10 minutes. Remove from heat and add vanilla, beating for 1 additional minute.
  6. Place first cake layer on serving plate and top with 1/4 of the icing. Sprinkle with about 2/3 cup of coconut. Repeat layers. Use remaining frosting and coconut to ice side of cake. Slice.
  7. Eat and enjoy!

Coconut Macaroons

Coconut MacaroonsIt is time to share with you all this month’s round of The Secret Recipe Club. Always my favourite blog post of the month. A time to get assigned a blog, and chose a recipe, any recipe to make. And eat. This month I was assigned Join Us Pull Up a Chair. I found one of the best recipes. Okay, I found many , many recipes. I had quite a few on my list of maybes, everything from Brown Sugar and Apple Brie to Dark Chocolate Chia Granola. There is a bit of everything. I could have made breakfast, lunch , dinner appetizer but I went with dessert. Not to shocking, my very favourite thing to eat is dessert, so we made a batch of these lovely Coconut Macaroons for our Oscar night treat. They were a huge hit. Everyone loved them, especially our teenage son, who I have recently discovered really likes when I bake with coconut. He had 4 in one sitting, and 2 the next day, so I must say he was glad I went with this choice too. Always nice to find a recipe you know you will continue to make many times in the future.

  • 3 large egg whites
  • 1/2 cups sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 14 oz bag of sweetened coconut flakes – 400 gram bag 🙂
  • Parchment paper
  • 1/3 cup chocolate chips
1. Beat egg whites with sugar, vanilla and salt until sugar is completely dissolved and mixture is glossy. Add coconut and beat until just combined.
2. Line 2 cookie sheets with parchment paper. Roll into balls , about 2 Tbsp. big, and place on cookie sheets.
3. Bake for 20 minutes. Rotate cookie sheets after 10 minutes.
4. Melt chocolate chips. Dab macaroons with chocolate, and let chocolate set.
Eat and enjoy!