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Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
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Entries in Secret Recipe Club (34)

Monday
Dec152014

Wookie Cookies

Wookie cookies

Usually, the Secret Recipe Club takes a break in December for the holidays. But this year, we did a cookie swap instead! We were paired with other members from all four groups who opted in to this fun exchange. This month, I was assigned to Debbi Does Dinner Healthy, written by Debbi of course. Debbi is a group C SRC member who just as her blog title says, is determined to make healthy, low-calorie meals without compromising any taste. I chose to make these Wookie cookies, because how can you pass on a name like that?! They are like an amped up chocolate chip cookie, with two different types of chocolate, plus a dash of cinnamon to give it a whole new dimension of flavor. I loved these cookies! In fact, I only baked up a few, and the rest of the dough is in my freezer for whenever the urge strikes! While this month was all about cookies, I did take a peek around some other recipes on Debbi’s blog too. She has quite the arsenal of delicious sounding recipes, such as Summer Squash Casserole, Sweet and Spicy Chicken with Broccoli, and French Onion Risotto! We may have had to make cookies this time, but I will most definitely be back to make some of your delicious recipes, Debbi! 

2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup Butter, at room temperature
1 cup Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla Extract
1 cup Milk Chocolate Chips
1 cup Semisweet Chocolate Chips

In a large mixing bowl, combine the flour, baking soda, salt, and cinnamon; set aside. In another bowl, cream the butter, brown sugar, and sugar with a mixer until light and fluffy. Mix in the eggs and vanilla. Slowly add the flour mixture until fully incorporated. Stir in both types of chocolate chips. Drop the dough by rounded tablespoons onto a baking sheet about 1-inch apart. Bake at 350 degrees for 10 minutes. Makes 3 dozen. 

SOURCE: Debbi Does Dinner Healthy

Monday
Nov242014

Sunburst Muffins

Sunburst muffins

Every month, I participate in a fun recipe swap event called the Secret Recipe Club. Each member is secretly assigned to another member’s blog, and they have the month to peruse the recipes and decide what to make. It is one of my favorite things about blogging. Each month, as soon as I get my assignment, I go through the entire blog that I am assigned to and put recipes that sound good into a folder for a second look. This month, my assigned blog was Feed Me Seymour, written by Kim. Kim’s life seems to be surrounded around food, and I’m pretty jealous! Not only does she write an amazing blog filled with so many delicious recipes, but her mom is a pastry chef, so she grew up around sweet treats, and she works as a food editor, which sounds like a perfect job for a person who loves food! When searching through Kim’s blog this month, I set aside about 20 recipes for a second look. I mean, with recipes like Arancini DiRiso, Caramel Apple Walnut Handpies, Homemade Pumpkin Spice Marshmallows, Pickled Watermelon Rinds, Tijuana Taxi Margarita….I wanted to make them all! In the end, however, I chose these sunburst muffins, if for nothing else, their name. You see, I live in Buffalo, and if you’ve seen the news lately, you know we’ve been getting hit hard with some crazy winter weather, so a little “sunburst” is exactly what we need right now! So, while the weather outside might be frightful, these muffins were absolutely delightful! Thanks for bringing a little sunburst into my otherwise snowy life, Kim! 

1 1/2 cups Old-fashioned Oats
1 cup Flour
1/3 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
8 ounces Greek Yogurt
2 Bananas, mashed
2 Egg Whites
2 tablespoons Vegetable Oil
Zest of 1 orange

Line a muffin tin with paper liners and preheat the oven to 400 degrees. In a bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. In another bowl, combine the yogurt, banana, egg whites, oil, and half of the orange zest. Add the yogurt mixture to the oat mixture and stir until just combined. Pour the muffin mixture into the muffin tins about 3/4 of the way full. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Sprinkle the remaining orange zest on top of the muffins and serve. Makes 1 dozen muffins.

SOURCE: Feed Me Seymour

Monday
Oct272014

Lemon Sage Chicken

Lemon sage chicken

It’s my favorite time of the month…time for the Secret Recipe Club reveal day! This month, I was assigned to Tara’s Multicultural Table. Tara is a stay at home mom to her adorable son, and as the name suggests, her blog is a place where she writes about food from all over the globe. Tara was born in Japan and moved to Germany as a young child, before moving to the US. Her husband’s family is Filipino. With all of those cultures deeply rooted in both of their families, I would say that Tara is an expert at multicultural cooking! Flipping through the recipes in her blog prove that. She highlights recipes from every square inch of the world, which as you could imagine, made it very difficult to choose just one. While I had my eye on Galatke (Serbian Semolina Baklava), Colcannon, and Yachae Kalguksu (Korean Knife Noodle & Vegetable Soup), I chose this chicken dish because we still have plenty of sage left in the garden that I wanted to use up before winter comes. While I’m sure that we would have loved those other dishes, this lemon sage chicken was absolutely delicious! Joel declared it one of the best meals he has had in a long time. While chicken isn’t usually one of his favorites, and we are not usually ones for seconds, when he finished his plate, he said that he wished he had another! This chicken was incredibly flavorful, and quick cooking, which is perfect for weeknight meals. I’m so glad that I have plenty more sage in my garden. I foresee this meal gracing our table quite a bit more before the snow starts to fly. Thanks for the delicious meal, Tara! 

1 1/4 pounds Chicken Breasts, boneless and skinless
Salt and Pepper
3 tablespoons Olive Oil
1/3 cup Flour
2 Eggs
1 Lemon, juiced
4 Sage Leaves
1/2 cup Dry White Wine (such as sauvignon blanc)
3/4 cup Chicken Broth
2 tablespoons Butter
Additional Lemon Wedges, for garnish 

Slice each chicken breast in half horizontally. Place between two sheets of plastic wrap and pound out the chicken with a mallet until it is about 1/4 inch thick. Season both sides lightly with salt and pepper. In a rimmed plate, mix the flour with a pinch of salt. In another rimmed plate, whisk the egg and lemon juice. Heat the olive oil in a large skillet over medium heat. Coat each piece of chicken in flour, then dip in the egg mixture to coat the entire surface. Place the chicken in the skillet and cook until the bottom is golden brown, about 2 minutes. Flip the chicken to cook the other side and add the sage leaves. Once the chicken has cooked through, remove and set on a paper towel lined plate. Add the wine and chicken broth to the skillet and increase the heat to medium-high, stirring to scrape up the brown bits from the bottom of the pan. When the liquid is reduced by half, add the butter. and cook until sightly thickened. Serve the chicken topped with the sage leaves, sauce, and lemon wedges. 

SOURCE: Tara’s Multicultural Table

Monday
Sep222014

Applesauce Oatmeal Bars

Applesauce oatmeal bars

It’s Secret Recipe Club Reveal Day! This month, I was assigned to Christie’s blog, A Kitchen Hoor’s Adventures. Throughout the month, I’ve enjoyed looking through all 7 years of Christie’s archives! There were several recipes that I wanted to try, such as Coq au Vin, Blistered Tomato Salad with Scallops, Panna Cotta, and a slew of Macaron cookies. I will most definitely be revisiting those recipes soon, but ultimately baked oatmeal won this month. Now that fall is here, I need to switch up my cold overnight oats breakfast routine and this baked oatmeal recipe is the perfect way to do just that. Reheating a square of these bars each morning makes for a quick, easy, and filling breakfast that keeps me full until lunch. The flavors of fall are an added bonus, too. Thanks for the great recipe Christie!

3 cups Applesauce, drained
2 cups Old-Fashioned Oats
1 1/2 cups Flour
1/2 cup Whole Wheat Flour
3/4 cup Butter
1 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/4 teaspoon Ground Cloves
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Walnuts, chopped (I used pecans because that is what I had)

Line a strainer with paper towels or cheesecloth. Pour the applesauce into the strainer and drain for 20 minutes (Don’t skip this step like I almost did. It’s amazing how much liquid drains out of the applesauce). In a large bowl, combine the oats, both flours, butter, brown sugar, vanilla, cinnamon, ginger, allspice, cloves, baking soda, and salt. Using a pastry blender (or your fingers), combine until the mixture resembles coarse meal. Press 2/3 of the mixture into a 9x13 baking dish that has been coated with cooking spray. Sprinkle the nuts over the oats and spread the applesauce over the top. Top with the remaining oat mixture. Bake at 375 degrees for 30-35 minutes, or until the top is golden brown. 

SOURCE: A Kitchen Hoor’s Adventures

Monday
Aug252014

Chicken Orzo Artichoke Salad

Chicken orzo salad

Summer is just about done, which makes me sad. But today is Secret Recipe Club reveal day, and that makes me happy. This month, I was assigned to Dorothy’s blog, Shockingly Delicious. Dorothy has a great philosophy when it comes to cooking. She likes to keep her meals on the cost conscious side, which is a plus in my book too! But no matter what, it always has to be “crazy good” or “shockingly delicious”, which is how she came up with her blog name. As per usual, I had a difficult time choosing a recipe, because so many of Dorothy’s recipes look amazing! I had it pared down to a handful, and I was sure that cheesecake would be the winner, but after a week of vacation eating, I thought it would be best to put the cheesecake on the back burner and have something a little more healthy. This pasta salad was absolutely perfect! We ate it warm, but it was even better cold the next day for lunch. Dorothy, it was so nice to get to know you this month. Thanks for the great recipe!!

For the Salad
3 cups Diced Cooked Chicken
1/2 cup Orzo Pasta, cooked according to package directions
1 cup Cherry Tomatoes, halved
3 Scallions, thinly sliced
2 tablespoons Italian Parsley, chopped
1 jar (6 ounces) Marinated Artichoke Hearts, drained and chopped

For the Dressing
6 tablespoons Olive Oil
3 tablespoons White Wine Vinegar
1 1/2 teaspoons Lemon Juice
1 1/2 teaspoons Dijon Mustard
Salt and Pepper, to taste

For Serving (Optional)
Fresh Spinach (I used arugula, because that is what I had)
Kalamata Olives, halved
Grated Parmesan Cheese (I used feta)
Fresh Basil, shredded 

Whisk all ingredients in a small bowl until well combined; set aside. In a large bowl, combine the chicken, orzo, tomatoes, scallions, parsley, and artichokes. Toss with the dressing to combine. Serve salad over a bed of spinach, and add the olives, cheese, and basil to garnish, if desired.

SOURCE: Shockingly Delicious