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

Paprika Chicken & Potatoes

Paprika Chicken & PotatoesGood 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.

3. Eat and Enjoy!
Secret Recipe Club