Dill Pickle Bread

IMG_9556Dill Pickle bread you say. I know, not the usual bread side dish. But man did it ever have a lot of flavour, delicious flavour. Why did I decide to make this epic bread you ask, well it is for this month’s round of…..drum roll please….Secret Recipe Club. A fun way to discover new blogs, or find a recipe and make one from an old favourite. This month I was assigned Melissa’s Cuisine, a blog I am very familiar with as we have been in the club together for years. In fact, long ago, she has me for one of her assignments and chose to make my Cinnabon recipe. Yum, good choice! Melissa is always baking up something delectable in her kitchen, Scotcheroos, Toffee Brownie Cake, Peanut Butter Honey Fudge, just to name a few, but this Dill Pickle Bread intrigued me the most. I have never heard of anyone using the juice from dill pickles to make bread. I love dill pickles. Then I decided I needed a bread side dish one night, so I headed to the kitchen. It was moist, it was easy and it was a tangy bite of bread heaven.

  • 1 1/4 cups dill pickle juice
  • 2 tsp. yeast
  • 2 Tbsp. granulated sugar
  • 1 egg
  • 2 Tbsp. Olive Oil
  • 1 tsp. dill weed
  • 3 cups flour

1. Warm dill pickle juice. Place in bowl of stand mixer. Stir in yeast and sugar. Let it for 5 minutes so yeast can start to foam. Add remaining ingredients. Use dough hook and “knead” for 5 minutes.

2. Remove bowl from stand mixer, cover dough with clean cloth and place in a warm spot to rise for 1 hour.

3. Generously grease a loaf pan. Pour in dough. It was quite runny. Cover with same cloth, and let rise for another hour in warm spot.

4. Bake for 30 minutes at 350 degrees. Let bread cool, then slice and serve with butter.

5. Eat and enjoy!


Homemade Chicken Nuggets

IMG_9059Secret Recipe Club Time! 

A favourite time of the month for me, for my blog and eating as well. I always enjoy making my chosen food. It all feels very “Secret Santa” to me which of course reminds me of Christmas, and that my friends is always a good thing. So this month I was lucky to receive It’s Yummy to My Tummy, and these Chicken Nuggets certainly were exactly that. In fact, my son asked when we are having them again. Like the very next day. Like most parents we have all made a McDonald’s run for the of so good chicken nuggets. These are a nice healthier version, no deep-frying and we all know what is inside of these. Surprisingly, they came together quite quickly. We had some french fries, and cold salads with them for a lovely very kid friendly meal.

  • 1 lb. ground chicken
  • 1/4 cup rolled oats
  • 1/2 tsp. poultry seasoning
  • pinch of salt and pepper
  • Coating :
  • 3/4 cups bread crumbs
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper

1. Mix together first 4 ingredients.

2. In separate bowl mix together coating ingredients.

3. Gather 1 Tbsp of chicken mixture and plop into crumbs. Use 2 forks to flatten and flip so that both sides are evenly coated. Place on a greased cookie sheet and continue until all chicken and coating have been used up. Spray chicken nuggets with cooking spray (optional).

4. Bake for 20 minutes at 375 degrees, flipping once, half way through.

5. Eat and enjoy!


Pecan Pie Brownies

IMG_7517Secret Recipe Club is back. Due to some technical difficulties, it can now be found here http://secret-recipe-club.blogspot.ca/. This of course, was a big, big hassle for our fearless leader Sarah, so we are all very thankful she put in loads of hard work to keep us up and running. I love my club. It is one of the highlights of every month. Not only making and eating the recipe, which of course, is wonderful. I also love opening my e-mail to find my new assignment. This month I got a great one. Cinnamon Freud. So after eyeballing many an option I found the winner Pecan Pie Brownies. Pecan Pie, one of my favorite desserts. Brownies, one of my favorite desserts. To combine them is just genius!http://secret-recipe-club.blogspot.com

  • For the Brownies:
    1/3 cup canola oil
    4 tablespoons butter, melted
    4 tablespoons cocoa powder
    2 eggs, room temperature
    3/4 cup granulated sugar
    3/4 cup all purpose flour
    1/2 teaspoon vanilla extract
    1/2 teaspoon salt
    1/3 cup chocolate chips
  • For the Pecan Pie Topping:
    1 cup light brown sugar
    1 cup brown Karo syrup
    4 eggs, room temperature
    2 tablespoons vanilla extract
    1/2 cup butter, melted
    2 tablespoons rum
    4 cups pecan halves
    1/2 cup chocolate chips

1. Line a 13 x 9   inch baking pan with foil. Grease the foil.

2. Beat together the oil, butter, and cocoa powder. Add eggs, one at a time. Beat in sugar, flour, salt and vanilla. Stir in chocolate chips. Spread in bottom of pan. You may think it’s not enough, fear not it is! Bake for 10 minutes at 350 degrees.

3. Beat together in brown sugar and corn syrup. Beat in eggs one at a time. Add vanilla and butter. Then stir in rum, pecans and chocolate chips. Pour over partially baked brownie. Return to oven for 35 minutes. Cool for 10 minutes, then place in fridge.

4.  Remove foil and place on cutting board. Cut into squares when fully chilled.

5. Eat and enjoy!

Steak Sandwiches with Creamed Onions

Steak SandwichesThe Secret Recipe Club, comes and goes every month like clockwork. Yet, I still anxiously await that e-mail giving my new assignment. I love to spend a few hours scrolling through various recipes, reading others life stories, and sharing my time with the writer. This month I got to spend my time with Kate of Kate is Cooking. A lovely time was had. I enjoyed both her life musings and the many recipes that I could hardly wait to try. After many an hour deliberating on what the perfect pick of the month would be I settled on her Steak Sandwiches. I made just a few minor adjustments, but over all I kept it the same. It was delicious. The creamed onions were a very tasty add, and something that could go on all types of dinners. I was thinking that you could also do the same thing with mushrooms, and that would be a tasty treat as well. Thanks Kate, for all your sharing!

  • 2 steaks , cooked to your desire, and sliced
  • 1 Tbsp. Olive oil
  • 2 Cups Onions
  • 1/3 cup heavy cream
  • 1 Tbsp. Dijon Mustard
  • 2 cups Spinach – Kate used Arugula
  • 4 rolls
  • 4 Tbsp. Mayo- We added this

1. Cut onions into thin slices. Heat oil in skillet. Add onions and cook over medium heat until tender and just starting to brown. Add cream and mustard. Cook additional 5 minutes.

2. Spread each roll with 1 Tbsp. Mayo. Top with 1/2 cup spinach each. On other side of roll, divide steak evenly between rolls. Top with onion mixture.

3. Eat and enjoy!