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Entries in Secret Recipe Club (30)

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

Monday
Jul282014

Creamy Corn and Pepper Taquitos

Corn taquitos

 

Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen

Monday
Jun232014

Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Monday
May262014

Garlic Potatoes with Garlic Sauce

Garlic potatoes and sauce

Happy Memorial Day, and Happy Secret Recipe Club Reveal Day! This month, I was assigned to K&K Test Kitchen, a collaboration between mother and daughter team Kim and Kelsey! What a great way to stay connected with each other, especially since Kim is in VA and Kelsey is in Ottawa! I truly enjoyed reading through their blog. There were so many delicious recipes. As per usual, it was difficult to pare down my choices to just one, but in the end these potatoes won. They were perfect as a side dish for our grilled burgers. Now that summer is here and grill season is in full swing, the next time you fire up the grill and need a side dish, look no further than these potatoes! 

For the Potatoes:
Small Red Potatoes
2-3 tablespoons Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Pinch of Salt and Pepper

Cut the potatoes into quarters and toss with the oil, garlic, and spices. Spread the potatoes out in a single layer on a baking dish and roast at 375 degrees for 30-40 minutes, or until brown and crispy.

For the Sauce:
1/2 cup Sour Cream
1 1/2 tablespoon Tahini
2 Garlic Cloves, minced
1 tablespoon Olive Oil

Put all ingredients into a food processor and blend on high until mixed. Pour sauce over the top of potatoes  and serve.  

SOURCE: K&K Test Kitchen

Monday
Apr282014

Surprise Carrot Cake

Surprise Carrot Cake

Spring has sprung (finally) and with it has come another Secret Recipe Club reveal day. This month, I was assigned to Lynn’s blog, Turnips 2 Tangerines. Lynn is semi-retired from the retail/restaurant industry and is a certified Gourmet Chef and Caterer! Lynn married her junior high school sweetheart and now lives on a picturesque lake in an old home that she and her husband renovated on their own. She has quite the arsenal of recipes on her blog and I encourage you to take a look!

We hosted Easter dinner for my family this year and I needed a dessert to “wow” the crowd. For some reason, carrot cake seems like the most appropriate dessert for a spring holiday, although I’ve never made it before. I liked that this particular carrot cake recipe had something that set it apart from most. The surprise filling made it special. This cake was amazing! We all had a slice on Easter, and even after giving some to my mom and my sister-in-law to take home, I ended up with half a cake left. I ate some for breakfast and treated myself to dessert each night. I finally finished it up on Friday. It held up well in the fridge for almost a week! Thank you, Lynn, for sharing such a special dessert recipe!

For the Filling
1 (8 oz) package Cream Cheese, softened
1/4 cup Sugar
1 Egg

In a medium bowl, beat the cream cheese and sugar. Add the egg and mix well. Refrigerate the filling while making the cake batter. 

For the Cake
3 Eggs
1 3/4 cup Sugar
3 cups Shredded Carrots
1 cup Vegetable Oil
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Salt
1/2 cup Chopped Walnuts

In a mixing bowl, beat the eggs and sugar. Add the carrots and oil and beat until blended. In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the dry mixture to the carrot mixture and mix well. Stir in the walnuts. Pour half of the batter into a greased bundt pan. Spoon the cream cheese filling into the bundt pan and top with the remaining batter. Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing from the pan to cool completely. 

For the Frosting
1 (8 oz) package Cream Cheese, softened
1/4 cup Butter, softened
2 teaspoons Vanilla Extract
4 cups Powdered Sugar (I only used 2)

In a small bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar until the frosting has reached the desired consistency. Frost the cake and store it in the fridge until ready to serve.  

SOURCE: Turnips 2 Tangerines