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

Monday, May 11, 2015

No-Bake Energy Bites

1510576_10153290979066663_8334729665376122679_nIt seems like forever ago, a friend, Alison, posted a recipe on Facebook for these No-Bake Energy Bites and we thought they would be a hit with Maisie.  That thought was immediately confirmed when Alison shared some of the ones she made with Maisie and she begged to make them that very night!  We have made these bites numerous times and they’re still a requested favorite.  They are simple to make and hold up well in her lunch and gym snack bags. 

10649855_10152757584426663_4551740940910109045_nThe original recipe came from Maggie’s blog, Smashed Peas & Carrots, where she states “You can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.”  We have stuck to the recipe below because it’s a winner in Maisie’s book but if you try other options, let us know what you did and how they turned out!

10995615_10153290979006663_5629799065036967770_nNo-Bake Energy Bites  (from here)

In a medium bowl, mix everything above together until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls. Store in an airtight container and keep refrigerated for up to 1 week.

Enjoy!

Sunday, May 3, 2015

Sriracha Deviled Eggs

21752_10153332458626663_4788849239166587829_nWe can hardly believe that it’s May already and Maisie’s summer break begins in just 2 weeks!!  One of our favorite appetizer items which always seems to show up at summer parties, are deviled eggs.  We have made them on a few occasions but honestly, they were never any good.  For some reason other people’s eggs always taste wonderful and ours have been just bland and nothing special.  Well all that has now changed since we found Sid’s recipe for Sriracha deviled eggs aka Tates Hell on her blog, Sid's Sea Palm Cooking.  This month for Secret Recipe Club we were assigned Sid’s blog and let me tell you, she is one lady that loves to cook and entertain.  She host’s monthly Tapas nights, cooks for her boat club and prepares numerous senior lunches, all in addition to just general cooking. 

When we first perused her blog we really were drawn to a number of her Danish dishes, including her Frikadeller with ground turkey, Kro pork with grapes and Rødgrød med Fløde.  Then there were a few recipes, also Danish, which we’ve set aside to make for the holidays when we allow some special treats into our diet.  Check out these tasty treats which we’ve tucked away, kringle weinerbrod, mazarin tarts and adorable marzipan fruits.  In the end though it was the deviled eggs which called our name and we’re delighted that they did as this recipe is kick-a$$ fabu!  We really love not only the wonderful flavor of the eggs but the nice hot spiciness too.  No more will we be limited to enjoying deviled eggs only when others chose to make and share them, now we can enjoy delicious Sriracha Deviled Eggs anytime we desire.

11196256_10153332458216663_8824872385417613065_nWe buy local free-range eggs, which are often just gathered minutes before we purchase them, aren’t the colors just gorgeous!  Unfortunately super fresh eggs aren’t good to hard boil as they’re near impossible to peel, no matter what trick or techniques you employ.  So, since we make hard boiled eggs every-single-week, we always try to have an extra dozen or two on hand as working with week-old eggs makes for wonderful and easy peeling. 

 22122_10153332458446663_2791812757254100671_nSriracha Deviled Eggs (adapted from here)

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 Sriracha, mayonnaise and Sambal Oelek.  Combine until smooth, adding more Sriracha and Sambal Oelek to taste.  Place the yolk mixture in a piping bag or ziplock bag fitted with a star or round piping tip.  Fill each egg white with the yolk mixture.  Place a dot of Sriracha on the top of each egg and dust with freshly ground pepper and salt.  Serve cold.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

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

Saturday, April 25, 2015

Coquito ~ Puerto Rican Eggnog

10676177_10153046685346663_4983111553578120045_nYet another holiday treat, finally being posted in April! 

Many years ago we attended a Christmas party where the most popular drink being poured was coquito.  The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you!   Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons.  Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together.  If you’d like to make an alcohol-free version just replace the rum with coconut water.

10917353_10153046685386663_6164941852559348960_nCoquito ~ Puerto Rican Eggnog

Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended.  Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend.  Shake bottles well before serving.  Serve the coquito cold, as small portions, dusted with some roasted cinnamon. 

Enjoy!

Monday, April 20, 2015

Carrot Cake Cheese Cake Fudge

10365720_10153046685606663_1819659123318443561_nAt one of the local farmer’s markets, there is a vendor who sells fudge, and one of the flavors she sometimes carries is Carrot Cake Cheesecake.  Well, Eammon just adored her fudge so we worked to replicate the recipe at home as a treat over the holidays.  Yes, another holiday recipe which only took us 4 months to finally post!  We dissected the farmer’s market fudge layer-by-layer and noted that the fudge was the cheesecake flavor and the bottom crust, even without any carrots, tasted like carrot cake.  So, we researched all sorts of recipes to finally come up with this one which is indistinguishable from the farmer’s market one he loved.  Though there are a few steps to the recipe, it is simple to execute and the results are worth the time.

10891830_10153046685551663_5817952932113343718_nCarrot Cake Cheese Cake Fudge

For the carrot cake base:

For the Cheesecake Fudge:

Preheat oven to 425 degrees. Line an 8x8-inch baking dish with aluminum foil and grease with butter or coconut oil.  Arrange the Ritz Crackers in a even layer on the bottom of the baking dish, breaking some to fill in all the gaps and overlapping as needed.  In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat.  Once the mixture is at a FULL boil, cook for 2 minutes.  Remove from the heat and stir in the sweetened condensed milk, cinnamon, cocoa,  nutmeg & walnuts.  Pour the mixture over the crackers and bake for 10 minutes.  Set aside to cool while making the fudge.

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk and heat until melted and smooth. Add the dry pudding mix and stir until the mix dissolves and is smooth.  Add the Marshmallow Fluff and stir until melted and smooth. Pour the melted fudge over the crust and use an offset spatula to smooth. 

Refrigerate until set.  Carefully remove the fudge from the pan and peel back the foil.  Using a sharp knife which has been heated in a bowl of hot water and then wiped dry, cut the fudge into small squares.  Clean the knife between each cut with a dish towel and reheat it as necessary.   Store the fudge at room temperature.

Enjoy!

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