Showing posts with label secret recipe club. Show all posts
Showing posts with label secret recipe club. Show all posts

Monday, September 17, 2012

Roasted Garlic and Red Pepper Hummus

I am a hummus lover, to say the least. I love to sample all different types of hummus, and although I have tried several varieties, roasted garlic and red pepper hummus is my favorite! Hands down! So when I was assigned Lynne's blog, 365 Days of Baking  as part of Secret Recipe Club, I started looking around and I knew what I was going to make. I found the hummus recipe, and I was done. I am sure you will love it too!

Roasted Garlic and Red Pepper Hummus

1-15 oz can of garbanzo beans, drained and rinsed
5 cloves roasted garlic
1/3 cup diced roasted red pepper
2 1/2 tablespoons olive oil
2 tablespoons tahini
juice of half a lemon
1/2 teaspoon salt
1/4 freshly ground black pepper
1/8 teaspoon cumin
1-2 tablespoons water
The first thing I did was roast the five cloves of garlic in the oven.
Roasting your garlic cloves is easy and fun to do. It also smells great!
Chop off the top of 5 cloves of garlic. Place the garlic in a
piece of aluminum foil and sprinkle the garlic with
a drizzle of olive oil. Crumble the foil around the garlic,
and bake at 400 degrees for 30-35 minutes, or until the 
garlic is soft. Let cool and use in recipe.
You can roast a pepper right on your gas stove top.
Otherwise, use a gas grill. Allow the pepper to sit on the 
grates while it is roasting. Keep an eye on the pepper
because it can catch fire. 
Turn the pepper with tongs until all of the
pepper is roasted. Pull the pepper off the flame
and place on a cutting board. 
Slice the pepper down the middle until it lays flat.
Discard the insides.
With a paring knife, scrape the majority , 
but not all of the black off of the pepper.
Place all of the ingredients in your blender or food processor.
I started with my blender, but it just wouldn't do the job,
so I transferred everything to my food processor.
Blend until well combined. You may need to add extra water.
This hummus is spectacular. My husband took it to a 
football party, and he said it was a hit. I would have
served this with pita chips, I think, but he thought they would 
like the scoops better, and I guess they did.
There wasn't one drop left.
Sounds like a winner to me!

Be sure to check out Lynne's blog, 365 Days of Baking.
It is a wonderful blog full of creative recipes!
Thanks Lynne, for making this fantastic recipe that I will
make over and over again!

Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.
Enjoy!

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made:

Monday, June 18, 2012

Scalloped Potatoes

Today is reveal day for Secret Recipe Club! This month I was assigned a wonderful, fun blog,
A Day in The Life. It is authored by Danielle, who is the mother to 2 adorable little boys, and she lives in beautiful Kentucky, which is right across the river from where I grew up, and it holds a special place in my heart. Danielle's blog has many recipes to choose from, but I chose this particular recipe because I thought it would be a wonderful addition to our Father's Day festivities. And it was! Delicious Scalloped Potatoes!



Scalloped Potatoes
1 1/2 cups Heavy Cream 
1/2 teaspoon dried Thyme
2 Garlic Cloves, minced
1/2 teaspoon ground Nutmeg
2 pounds Russet Potatoes
1/2 cup freshly grated Parmesan Cheese
1/2 cup shredded Cheddar Cheese


Preheat your oven to 375 degrees. 
         Butter or spray a casserole dish.




Peel your potatoes, and then
using a mandolin or slicer, cut your potatoes
into 1/8" slices.












In a medium saucepan, over medium low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.














Place a layer of potatoes in the bottom of your prepared casserole dish, overlapping slightly.
Season with pepper. 












Pour about 1/3 of the cream mixture over the potatoes.
Sprinkle some of the parmesan and cheddar over the potatoes.







Do this for 2 more layers.






Bake, uncovered, for 40-45 minutes.










Enjoy!








Thanks Danielle for a great recipe, that was loved by all and made a delicious
addition to our Father's Day celebration!


I made a few changes to this recipe. To see Danielle's exact recipe
go to www.danielledeskins.blogspot.com



Monday, May 21, 2012

Slow Cooked Carnitas

Today is reveal day for Secret Recipe Club. Yay! It's always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas
printable recipe
3-4 pound Pork Roast
1 tablespoon Olive Oil
1 teaspoon Cumin
1 teaspoon ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 tablespoon Brown Sugar
1/4 teaspoon Cayenne Pepper
1-15 ounce can Tomatoes
1/4 cup Orange Juice
Zest and juice of 1 Lime
2 Bay Leaves
Salt and Pepper
The recipe said to cut the roast into 4 pieces, but because
I used a bone in roast, I cut it into 2 pieces.
I heated the olive oil in a pan , and browned the pork pieces
on all sides.
I placed the pork in the slow cooker,
and added all the ingredients. The original recipe said to use 
fire roasted tomatoes. Because the hot stuff does not always go
over well in my house, I used a can of crushed tomatoes. They 
worked out great! 
Cook on low for 6-7 hours until the pork is tender,
and can be shredded with a fork.
Preheat your broiler. Line a baking sheet with foil,
and set aside.  
Shred the cooked pork, and set aside.
Remove the bay leaves from the tomato mixture.
Blend the tomato mixture with an immersion blender,
or pour it into a stand blender and blend until smooth.
Set some sauce aside to put on your carnitas in the tortilla.
Mix the rest of the sauce with the shredded pork 
and place on the baking sheet.
Broil the shredded pork, turning once, until brown and 
carmelized around the edges, about 5-7 minutes.
I sauteed up a few red and green peppers and some onions
to add to my tortilla.
Fill your tortilla with the carnitas, sauce, peppers, and
onions. Top with avocado slices and a scoop
of sour cream.
Enjoy!

Thanks so much Aly, for this delicious recipe! 
I will be back soon, as I have my eye on your 
Pork Tinga!

Check out what everyone else cooked up today:



Monday, September 26, 2011

Secret Recipe Club~Apple Cake!

This is my second post for The Secret Recipe Club! I am really enjoying the club, and I love getting to see all the different blogs and recipes out there. So much talent and creativity!!. This month I was assigned the blog called Simply.Food. It is a wonderful blog full of delightful recipes from a vegetarian kitchen. The recipe I chose is Apple Cake. I love apples in all types of recipes, and I thought it might be appropriate for the fall.
Apple Cake
(This recipe was written in grams on the web site.
I think I converted correctly)
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 cup Sugar
2 Granny Smith Apples
1 short cup of Milk( 7.337 oz)
2 tablespoons Plain Yogurt
5 1/2 ounces of Butter
2 Eggs
Place the flour, baking soda, baking powder and
cinnamon in a bowl and whisk together.
Peel your apples.
Core your apples.
Grate your apples.
In a mixing bowl add sugar, eggs,
milk, and yogurt. Mix lightly.
Stir the grates apples into the egg mixture.
Gently fold the egg and apple mix into the flour mix.
Be careful not to over mix.
Spray your pan with pan spray and cover with flour.
You can put a parchment liner in the pan if you want.
Bake at 350 degrees for 35-40 minutes.
Check with a skewer to make sure it is done.
When the cake is done, remove it from the oven
and let it cool on a rack.
When it first begins to cool, take a knife around the
edge of the pan to loosen the cake.
Let cool for 15 minutes.
Remove cake from pan.
Dust cake with powdered sugar.

Serve with ice cream or whipped cream.

Thank you to simply.food for providing this recipe.
It was delicious!

Thanks for joining me today for
Secret Recipe Club!

For information on joining the club check out
The Secret Recipe Club!
It's fun!!