Sunday, October 4, 2015

Chocolate Rum Balls

12072831_10153706324836663_5835696767956246755_n Oh my gosh, we cannot believe that it’s October already, September seemed to pass in an instant!  Guess that getting back into the groove of school and of course coming down with the crud from all those new germs, and being sick for over half the month had something to do with it.  Here we are though, on the mend and Autumn is in the air so back on our game and hopefully back to some delicious cooking…because honestly all that was made last month were pots and pots of Cheaters Chicken Soup!  We did add some variety when we then morphed the Cheaters Chicken Soup into Jalapeno Popper Soup and Silky Gingered Zucchini Soup.  Honestly, soup and scrambled eggs were our diet for the month.  Getting us back into the swing of cooking was two part, a friend asked us to bake some special treats for a party she’s having and it’s Secret Recipe Club time!  Thankfully this month we could accomplish both tasks at the same time as our assigned blog, Danielle’s Mostly Food and Crafts had some wonderful sweet treat recipes to choose from.  Seriously, key lime pie bars, truffle fudge, zeppolle, and brownie biscotti all sounded and looked amazing but in the end we decided on Danielle’s rum balls, because honestly, who can resist a good rum ball?

We stayed pretty true to Danielle’s recipe, really only changing the sugar we rolled the balls in to finish as she used sanding sugar and we used confectioner’s.  How did they turn out?  Well just amazing, we wouldn’t change the recipe a bit!  Check out Danielle’s blog for all her wonderful recipes and crafty fun. 

12088021_10153706324866663_400710596637020174_nChocolate Rum Balls (adapted from here)

Preheat the oven to 350F. Line a 12x17-inch rimmed baking sheet with foil and grease with butter and set aside.  Place the butter & chocolate in a microwave safe bowl and heat at 50%, stopping and stirring each minute, until the butter and chocolate are melted.  Set aside.  In a large bowl, whisk together the 3 eggs then whisk in the brown sugar, vanilla, and salt. Stir in your chocolate mixture, then fold in the flour.  Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

Break up the brownie into small pieces and transfer to the bowl of an electric stand mixer fitted with the paddle attachment or the bowl of a food processor. With machine on low speed, pour in the dark rum, and mix until crumbs start to come together to form a ball.  Shape into 1-inch balls, and roll in confectioners sugar to coat. This recipe makes 4 dozen rum balls.  Refrigerate the rum balls uncovered, until cold, about 2 hours. Can be served chilled or at room temperature.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Egg-in-the-Hole 
Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals

Monday, September 28, 2015

Jalapeño Popper Soup Re-visited

10288701_10152934674221663_2328675246946910909_nWe have been sick with the crud this month so soup and scrambled eggs have made up the bulk of our diet.  We made some super-easy Cheaters Chicken Soup and then turned around, once we got a bit of our energy back, and turned some of the stock into this delicious, creamy, spicy, hearty, filling soup as it’s a great way to use up the leftover chicken.  We enjoy the soup quite hot and spicy but you can mellow it out some by either removing the seeds from the jalapenos or using less of them.  Also, we use white meat in the soup but if you have a preference for dark meat, go for it!

10696402_10152934674176663_3491961607920753812_n Jalapeño Popper Soup

  • 2 chicken breast halves, roasted, skin & bones removed, shredded
  • 1 lb bacon, cut crosswise in 1/8-in strips
  • 1 medium onion, diced
  • 4-6 whole jalapenos, stems removed, sliced in thin 1/2 rounds
  • 6 cloves garlic, minced
  • 6 cups cheaters chicken soup, or chicken stock of your choice
  • 6 oz. sharp cheddar cheese, shredded
  • 8 oz. block of cream cheese, cut in chunks
  • salt & pepper to taste

In a soup pot, slowly cook the bacon pieces until crispy.  Remove the bacon from the pot and set aside, leaving the fat behind.  To the fat add the onion and sauté until golden.  Add the jalapenos and garlic and sauté until the jalapenos and garlic are fragrant and softened.  Remove half of the onion/jalapeno mix and set aside with the reserved bacon.  Add the chicken broth to the pot and bring to a simmer.  Stir in the cheddar cheese and while stirring, allow it to melt.  Add the cream cheese and using a hand blender, blend until fully mixed and creamy.  Return the soup to a simmer and add in the shredded chicken and reserved bacon and onion/jalapenos.  Allow to simmer for a few minutes and season to taste with salt & pepper.

Enjoy!

Monday, September 21, 2015

When you’re sick it’s time for Cheaters Chicken Soup

IMG_7067Today we are re-visiting a favorite recipe of ours Cheaters Chicken Soup, as we’ve spent so much of the month sick with the crud and honestly when everyone is doing just enough to make it through the day, no one wants to cook or have heavy meals but chicken soup is love and makes everyone feel better.  We purchased roasted chickens from Whole Foods, took off some of the meat we wanted to eat and the rest, along with the bones, skin and juices from the container all went in the pot and in a short time the house smelled wonderful and we were all sipping steaming mugs of soup.  Healing stock for our sick bodies! 

Cheaters Chicken Soup

  • The carcasses, skin, leftover meat and juices from 3 roasted chickens
  • 1 large onion, roots removed but you can leave the skin on
  • 1 head of garlic, sliced in half to expose the cloves, skin left on
  • 3-4 carrots, scrubbed and skin left on
  • 3-4 bay leaves
  • 1 TBS. apple cider vinegar 
  • a few sprigs of cilantro and/or parsley
  • Salt & Pepper to taste

Place everything in a large stockpot and cover with cold water.  Cover the pot and bring to a boil.  Once it reaches a boil remove the lid and reduce heat to a simmer.  Cook for about 1 to 1.5 hours.  Add salt & pepper to taste.  Allow the soup to cool a bit so that it’s easier to handle then strain it through a colander or sieve and discard the solids.

To make the matzo balls in the picture, purchase this and follow the directions or enjoy a bowl of this soup with some delicious huge popovers, total yum!

After the soup has cooled completely I package it in freezer bags in two cup portions so that I can easily pull it for recipes or for a nice cup of tasty soup.

Enjoy!!

Sunday, September 6, 2015

Egg-in-the-Hole

11201168_10153644611041663_228969263182478133_n Have you ever had a dish which you always enjoyed growing up but over the years it was forgotten?  Well that’s the deal with this easy, past loved recipe from our Secret Recipe Club assigned blog this month. We were perusing Laura’s blog, Mother Would Know, and saw her recipe for Egg-in-the-Hole and all the delicious memories returned.  It was a done deal as to what was going to be made this month, especially as Maisie had never tried Egg-in-the-Hole and no child should be deprived of it’s deliciousness!  Like Laura, we grew up having this made with cheap white bread but Laura suggests using the best bread you can find.  In our case, because of Maisie’s gluten allergy, we went with gluten free bread which worked perfectly and was a huge hit with little Miss. M. 

11987165_10153644611146663_2479034864772133001_n Laura is an attorney that loves to cook and though she’s never worked in a restaurant and doesn’t have a certificate or degree in cooking she has the best credentials of all.  As she says, “My credentials are the meals that I make, the fun I have in the kitchen, and the fact that even people who aren’t my kids call me when they have cooking quandaries,” sounds perfect to me!  Laura’s site is filled with plenty of great recipes for the home cook or any cook so check it out.

11947455_10153644610991663_4362786329513498423_n Egg-in-the-Hole (from here)

Heat a skillet and add a generous pat of butter.  Using a juice glass or biscuit cutter, cut out a round hole in the center of the slice of bread.  Place the slice of bread and the cut-out hole side by side in the pan and allow to slightly brown.  Turn the hole as necessary until golden and remove to a plate.  Once the first side of the bread slice is slightly golden, flip it over and add your egg to the hole.  It is fine if the egg white is completely contained or spills out over onto the bread, it’s all good!  Cook the egg in the bread until the white is almost completely set and then flip it over to continue cooking to desired consistency.  Remove to plate, add salt & pepper to taste and enjoy along with the toasty cut out bread circle.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

Baked Teriyaki Chicken Wings 
Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals

Tuesday, August 25, 2015

Dry Fried Eggplant

10983123_10153291468426663_8915045288795231537_nFor people who love all sorts of food, we dine out very, very infrequently.  When we do go to a restaurant it’s generally to the local Szechuan restaurant where the food reminds us of our time in China. 
11149237_10153291468621663_2973798320400788947_nOne of our favorite dishes, which we always order, is Dry Fried Eggplant.  This is our attempt to recreate the dish and honestly we are pretty darn close.  Though this dish is almost spot on, I will say that it’s often easier to just go out and enjoy someone else’s cooking and having them do the cleaning up too! 
11156173_10153291468526663_3442077869151143462_nDry Fried Eggplant
Heat oil (deep enough to come halfway up the thickness of the eggplant fries) in a heavy bottomed cast iron pan and heat to approximately 350F.  Place a wire rack over several layers of paper towels for draining after frying.  Mix together the tapioca flour, salt, ground Szechuan peppercorns and paprika and place on a large rimmed baking sheet.  Lightly moisten the eggplant fries with water and then lightly coat the fries with the tapioca flour mixture, shaking off and discarding any excess.  Working in batches, carefully fry the eggplant, turning when necessary, until lightly golden brown and tender in the center.  Remove the fries to the prepared cooling rack.  Plate and sprinkle on the cilantro and Szechuan peppercorn flakes.
Enjoy!

Wednesday, August 12, 2015

Sweet & Sour Un-Stuffed Cabbage Soup

397537_10153291000451663_1543781597503228740_n We adore stuffed cabbage but making it can be awfully time consuming. Enter Un-Stuffed Cabbage Soup, tastes just as delicious and takes just a fraction of the work and time to make.  We make this for a quick hearty meal in the pressure cooker which cuts the time even more, but it’s just as easily made in a pot on the stovetop.
11138529_10153291000566663_1564561019890820457_nSweet & Sour Un-Stuffed Cabbage Soup 
  • olive oil
  • 1/2 lb chuck steak, 1/2-inch dice, seasoned with salt & pepper
  • 1 lg onion, diced
  • 8-10 cloves garlic, minced
  • 1/2 lb ground beef
  • 2 medjool dates, chopped
  • 1/4 cup raisins
  • juice of one lemon
  • 28 oz. can whole plum tomatoes
  • 15 oz. can diced tomatoes
  • 4 c. chicken or beef stock
  • 1 small head green cabbage, roughly chopped
(I make this in a pressure cooker but you can use a soup pot.)
Heat the olive oil and then sear the chuck steak cubes on all sides until browned. Remove the steak from the pot and set aside.  To the same pot add the onions and sauté until they begin to caramelize.  Add the garlic and ground beef and cook until the beef is browned.  Return the steak to the pot and add all the remaining ingredients.  Cook until the cabbage is tender. (I use a pressure cooker, 15 minutes at high pressure and then I let it cool to reduce the pressure instead of just releasing the valve)  Salt and pepper to to taste.  This is good the first day but gets better after it sits a day or two.
Enjoy!

Sunday, August 2, 2015

Baked Teriyaki Chicken Wings

11800481_10153560682131663_1812914463961244563_n We adore chicken wings!  Baked Buffalo Chicken Wings, Tandoori Chicken Wings, Chinese Five-Spice Wings and now, Baked Teriyaki Wings.  This month for Secret Recipe Club we were assigned Sarah’s blog, Things I Make for Dinner.  We immediately spied her recipe for Teriyaki wings and knowing that we had wings in the freezer which were purchased during a fabu sale, (wink, wink Sarah) it was a done deal!  These wings fit in perfectly with our ongoing theme this summer of foods to eat whilst relaxing on our dock sipping adult beverages.  In fact, next time we make these wings we’ll most likely also be making Sarah’s Pineapple Sangria to enjoy as well. 

We adapted Sarah’s recipe to make it Paleo & Whole30 by swapping out the soy sauce and using Coconut Aminos and in place of the honey, we used some Medjool dates.  The wings were a wonderful treat and Sarah’s recipe or ours, you won’t be disappointed.

11012988_10153560682001663_7831505963774380782_n Baked Teriyaki Chicken Wings (adapted from here)

Line a baking sheet with aluminum foil for easy cleanup and lightly grease foil with oil.  Preheat oven to 450F.  Place the vinegar, Coconut Aminos & dates in a blender and process until smooth.  Place the wings pieces in a large bowl and cover with the sauce from the blender.  Toss to coat the wings thoroughly.  Spread the wings in a single layer on foil, skin side up and bake for 20 minutes, until light golden in color.  Baste with pan juices before serving.

Enjoy!


My previous Secret Recipe Club Recipe Posts: 

Baked Jalapeno Popper Dip 
Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry


Check out the new SRC blog for more exciting recipes from past reveals

Monday, July 20, 2015

Baked Eggplant with Cumin

10532351_10153291342336663_2312058877109955655_nDelicious, spicy eggplant, ready to enjoy!  We adore eggplant and this recipe is super simple and just a bit different, one of our favorites.
10665140_10153291343001663_7051727479425919510_nSteamed eggplant dusted with spice, ready for the oven.
11159556_10153291342241663_1538632767678329009_nBaked Eggplant with Cumin
Preheat oven to 450F.  Wash and dry the eggplant.  Slit the skin in several places to prevent bursting then steam in a steamer until tender, about 35 minutes.  Allow the eggplant to cool and then cut lengthwise in quarters.  Add the oil to an oven proof baking pan and lay the eggplant slices skin side down.  Sprinkle the eggplant with the paprika, cumin, cayenne,salt, pepper and garlic.  Bake for 20-25 minutes until the eggplant is soft and slightly toasted.
Enjoy!

Monday, July 13, 2015

Doro Wat ~ Spicy Ethiopian Chicken Stew

18184_10153318473946663_359599586458061225_n We adore spicy food here in the Cook Lisa Cook house so when we spied this recipe for Doro Wat on Nom Nom Paleo’s site, we just knew it had to be made. 

20804_10153318474276663_3498061256689766102_nThe original recipe called for a tablespoon of the spice berbere but Michelle said that they used 1½ tablespoons because they’re masochists, so we figured what the heck, if they can do it, we’ll be masochists too, so we went for the larger amount.

1908179_10153318474171663_6826604838516639440_nThe berbere gave the dish a wonderful flavor and it was hot…but not spitting fire hot so it was perfect for us…well not Maisie.

10985454_10153318474351663_3419171284036343824_nThe chicken was absolutely delicious, the flavors were just amazing.  The eggs in the dish were…well…interesting but we felt they just weren’t quite needed.  Maybe if the eggs had been simmered in the sauce, I don’t know.  I know that we’ll make and enjoy this dish again but probably sans eggs. 

11193380_10153318474026663_1215055567906255250_nDoro Wat ~ Spicy Ethiopian Chicken Stew (adapted from here) 

  • 3 pounds chicken drumsticks (about 10 drumsticks), skin on or off
  • Kosher salt
  • ¼ cup ghee
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, finely minced
  • 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 TBS.)
  • 1 1/2 TBS. berbere seasoning (more or less to taste)
  • 1/4 tsp. ground cardamom 
  • 1/4 tsp. freshly ground black pepper   
  • 2 cups chicken stock  
  • 4 hard-boiled eggs, quartered into wedges
  • Juice from 1 lime (optional)

Thoroughly season the drumsticks with salt, and set aside. Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.  Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized, tender and sweet.

Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.  Add the berbere, cardamom, and black pepper. Next, pour in the chicken stock and stir to mix well. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, about 45 minutes or until the meat is tender and cooked through.

Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high.  Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.  Add lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.

Enjoy!

Sunday, July 5, 2015

Baked Jalapeno Popper Dip

11701127_10153491418891663_5005135348175332829_n Seven weeks down and five to go before it’s back to school for Miss. Maisie.  We can’t believe how quickly summer is passing and honestly none of us are looking forward to it being over and returning to the school year schedule.  One of the things that we’re really enjoying this summer is our time relaxing out on the dock, sipping our cocktails and snacking on appetizers, such an enjoyable way to spend summer evenings.  So of course when it came time to search out a recipe on our assigned Secret Recipe Club blog Colie’s Kitchen, we were on the lookout for appetizers. 
 
11262153_10153491419216663_8653814049444973426_n There were many recipes on Nicole’s blog, both appetizer and non-appetizer which caught our attention and were in the running for this month’s recipe.  I mean how delicious do Southwest BBQ chicken, Southern fried corn, Avocado mozzarella salad, or bunuelos sound?  I mean seriously, difficult choices.  But then there were two recipes which really sparked the debate on which to make and it came down to either Nicole’s cold Jalapeno popper dip or her hot Jalapeno popper dip.  I mean it’s Jalapeno popper dip two ways!  We adore, ADORE, the taste of jalapeno poppers as evidenced by two of our other favorite recipes, Jalapeno Popper Soup and our Totally Outrageous Jalapeno Popper Grilled Cheese Sandwich, yes we do love our jalapeno poppers!  In the end it was the hot dip which won the coin toss and it was made for the ladies of book club.  Now you’d think that some hot spicy dip would be too much for the ladies who read but let me tell you, they were scraping that serving dish clean, licking their lips and asking for the recipe.  Needless to say the dip was a huge hit and super simple to make and thus, has been added to the make-again-and-often recipe list. 
 
11061943_10153491418801663_4947690996192741316_n We did of course change Nicole’s recipe a bit.  Her recipe calls for a mix of cheddar and parmesan cheese and we thought that we had both in the house but when we were preparing the dish we found that we were out of cheddar and only had about a 1/3 cup of parmesan so we went with what we had and that was mozzarella.  We also added crumbled bacon and that was a very last minute decision.  Seriously, we had put the dish in the oven and two minutes in, pulled it out and added on some bacon.  Not sure what possessed us to do that, but it sure was delicious.  Check out Nicole’s recipe or use ours, either way, if you’re a jalapeno popper lover, you won’t be disappointed. 
 
 

Preheat oven to 375F.  In a bowl mix together the cream cheese, mayonnaise, mozzarella cheese and the diced up jalapenos.  Lightly grease a baking dish (I used a shallow 1.5 qt. oven safe dish) and spread the jalapeno cheese mix evenly.  Top with the shredded Parmesan cheese and bacon.  Bake for 20-30 minutes until bubbling and golden brown on top.  Serve hot with crackers or tortilla chips.

Enjoy!


My previous Secret Recipe Club Recipe Posts: 

Chipotle Stuffed Mushrooms 
Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry

Wednesday, June 24, 2015

Curried Deviled Eggs

1511703_10153463969706663_6496915431054466567_nWe’ve been on a bit of a deviled eggs kick here in the Cook Lisa Cook house as the eggs are a super simple delicious, ready to grab bite, for a meal or a snack.  They’re also a nice treat along with our Chipotle Stuffed Mushrooms to enjoy with a drink on these hot summer afternoons when we’re kicking back and relaxing on our dock doing nothing but looking out at the water and listening to nature.  We’ve continued to enjoy the Sriracha Deviled Eggs but this week decided to change things up a bit and made some awesome Curried Deviled Eggs.  Again, super simple to make and ready to eat at a moment’s notice. 

11377207_10153463969806663_307825590304444136_nCurried Deviled Eggs

In a large pot, bring water to a boil. Carefully add the eggs to the pot and bring the water back to a full boil.  Allow the eggs to boil for 30 seconds. Cover tightly and reduce heat to low so that it’s just at a simmer.  Cook for 11 minutes. Using a large slotted spoon, remove the eggs from the hot water and place in a bowl of ice water.  Allow the eggs to cool for at least 15 minutes before peeling under cool running water.

Once the eggs are peeled, slice in half and remove the yolks to a bowl and place the hollowed out whites on a platter.  Using the tines of a fork, mash the yolks.  Add in the mayonnaise, curry powder, mango chutney and pepper.  Combine until smooth and add salt to taste.  Place the yolk mixture in a piping bag or Ziploc bag fitted with a star or round piping tip.  Fill each egg white with the yolk mixture.  Dust with curry powder.  Serve cold.

Enjoy!

Monday, June 8, 2015

Thai Coffee Frappe

11141192_10153412340876663_4875616280112460535_n Every once in a while we crave a special treat and a Thai coffee is often what is desired. As it's hot outside, we decided to take it one step further and turn that coffee into a Thai Coffee Frappe.  Something a bit different and total deliciousness!!   

11391516_10153412341036663_2885813409639028822_n Thai Coffee Frappe

To the hot coffee, add the coriander, cardamom, cinnamon and vanilla.  Stir to combine and then place covered in fridge overnight (or longer) to cool and for flavors to develop.  When ready to make the frappe, add the spiced coffee, cream, condensed milk and ice to the jar of a blender.  Process until smooth.  Makes 2-3 servings.  Top with whipped cream if desired.  Serve immediately.

Enjoy!

Sunday, May 31, 2015

Chipotle Stuffed Mushrooms

11139355_10153401353941663_3511506582072926792_nSummer is here and there’s nothing better than sitting out on our dock on a warm evening, enjoying an adult beverage and a few appetizers.  Honestly we sometimes make appetizers our meal during the summer as it’s laid back, easy and seriously, who wants to spend time in the kitchen over the stove or have the oven running for hours.  Fun-finger-food followed by marshmallow kabobs (roasted marshmallows) for dessert sure sounds perfect in our minds.  Yes, just call me Mrs. Flax.

11391173_10153401353836663_6446851691983541475_nSo with summer here, our search this month for our Secret Recipe Club had us looking for appetizers.  Our blog assignment this month was Andrea’s Adventures in all Things Food.  A few of her recipes caught our attention, including her Lamb Stew 'en Papillote', also delicious looking was her Thai inspired Chicken Patties with Sweet Chili Dipping Sauce, and her Fast and Flavorful Pineapple Mango salsa, which probably will be making an appearance on our table this summer, but as I said, we really wanted an appetizer.  In the end it was her Chipotle stuffed mushrooms we chose to make and enjoy.

10685337_10153401353876663_4813070643946948916_nAndrea’s blog shows her life with her children, there are lots of home and craft ideas and books, as she really seems to love reading.  Of course there are lots of recipes too and along with those recipes she does a lot of product reviews, endorsements and giveaways.  In this recipe she used Chipotle flavored Tabasco sauce.  We didn’t have the sauce and chose not to purchase it just for this recipe, so instead we used chipotle powder to get that nice spicy, smoky kick which was a wonderful contrast to the creaminess of the cream cheese.  The other change we made to the recipe was we chose to leave out the panko, to make the recipe lower in carbs and we also left out the egg yolk because in truth, we just forgot to put it in…oops!  All-in-all, the mushrooms were wonderful and they held together well and will be made again and again as we enjoy our summer appetizer meals. 

11062904_10153401353981663_7800279047532633352_n Chipotle Stuffed Mushrooms (Adapted from here)
  • 1 TBS. olive oil 
  • 1 yellow onion, diced finely
  • 48 oz. of button mushrooms, stems removed and chopped finely 
  • 6 garlic cloves, minced
  • 16 oz. natural pork sausage
  • 3/4 tsp. Chipotle powder
  • 16 oz. cream cheese, softened  
  • 3/4 c. Parmesan cheese, shredded (NOT the powdered dry grated)
  • extra shredded Parmesan for topping
Preheat the oven to 400F degrees.
Heat 1 TBS. olive oil in a large skillet. Sauté the onion until golden, add the chopped mushroom stems and sauté until soft.  Add the garlic and cook until fragrant.  Add the sausage and cook, breaking it up until no pink remains..  Add the chipotle powder and stir to combine, cook for a bout 1 minute. Remove the pan from the heat and add the cream cheese and stir to combine.  Add the Parmesan and stir to combine.   Cool slightly.  Fill each mushroom cap with filling and top with a little more Parmesan cheese.  Place the filled mushroom caps on a baking sheet.  Bake for 30 to 35 minutes, until the mushrooms are softened and the filling has turned golden brown. 
Plate and serve immediately.
Enjoy!
My previous Secret Recipe Club Recipe Posts: 

Sriracha Deviled Eggs
Grilled Pizza Sandwich
Roasted Tomato & Red Pepper Mascarpone Soup 
Hearty Bacon, Turkey & Vegetable Frittata
Chicken Satay with Sunbutter “Peanut” Sauce
Asian Pork Chops
Mango Salsa 
Pomegranate Molasses Salad Dressing
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries
Zesty Zucchini Skillet
Garlic Seafood in Coconut Milk
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry
Check out the new SRC blog for more exciting recipes from past reveals

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