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!
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!