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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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.
Woo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush. I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sasha’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!
- 6 russet potatoes
- 3 Tbsp butter, melted
- 6 slices bacon
- 1 lb. ground beef
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. cayenne pepper
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- small can diced tomatoes, drained
- 1 cup shredded cheddar cheese
1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.
2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.
3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).
4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.
5. Eat and enjoy!
Dill 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!