Chocolate Rum Balls

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. 

Chocolate Rum Balls (adapted from here)

• butter for greasing pan
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 6 ounces semisweet chocolate chips
• 3 large eggs
• 1/2 cup packed light brown sugar 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon Himalayan pink salt 
• 3/4 cup all-purpose flour 
• 1/4 cup plus 2 tablespoons of dark rum
• Confectioners sugar, for rolling

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

An InLinkz Link-up

Egg-in-the-Hole

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. 

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.

Egg-in-the-Hole (from here)

• 1 egg
• 1 slice of bread, we used A-Maisie-ingly Wonderful Gluten Free Bread but use whichever bread you prefer
• butter
• salt 
• ground pepper

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

An InLinkz Link-up

Baked Teriyaki Chicken Wings

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.

Baked Teriyaki Chicken Wings (adapted from here)

• 12 whole chicken wings cut into drumettes & flats, tips discarded or saved for stock
• 3 TBS. seasoned rice wine vinegar
• 3 TBS. Coconut Aminos 
• 2 Medjool dates, pitted

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

An InLinkz Link-up

Baked Jalapeno Popper Dip

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. 

 

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. 

 

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. 

 

Baked Jalapeno Popper Dip (Adapted from here)

 

• 1 (8 ounce) package cream cheese (room temperature)

• 1/2 cup mayonnaise

• 1 cup mozzarella cheese

• 1 (4 ounce) can sliced jalapenos, diced (use diced chilies for less heat)

• 1/3 cup shredded Parmesan cheese

• 1/3 cup crumbled cooked bacon

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

Chipotle Stuffed Mushrooms

Summer 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.

So 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.

Andrea’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. 

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

An InLinkz Link-up

Sriracha Deviled Eggs

We 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.

We 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. 

 Sriracha Deviled Eggs (adapted from here)

• 18 eggs
• 3 TBS. Sriracha Sauce
• 5 TBS. mayonnaise  
• 1 tsp. Sambal Oelek, or more to taste
• fresh ground pepper
• Himalayan salt 

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

An InLinkz Link-up

Grilled Pizza Sandwich

It’s crazy that it’s already April, I swear that time is passing at breakneck speed.  Flowers in the garden are popping up and blooming, Maisie’s level 7 gymnastics season is over and as crazy as it sounds, she has only twenty days left in fifth grade and in her current school.  It feels like we just celebrated Christmas yet here we are planning for summer and some time off!!  And here it is again, Secret Recipe Club time.  This month our assignment was Nicole’s blog, Daily Dish Recipes.  We all had fun perusing Nicole’s blog and drooled over many of her recipes, including her garlic herb spiralizer fries, chicken scampi appetizer bites and her asparagus dip, but when Maisie saw Nicole’s grilled pizza sandwich she was all over it and the decision was done and made. 

The sandwich was super simple to make and as it uses everyday ingredients, we had everything in the house.  We of course adapted Nicole’s recipe to fit Maisie’s allergies and her tastes.  The wonderful thing about this sandwich is that it can be adapted any way you’d like.

The sandwich was a huge hit with Maisie, who ate the entire thing in record time, because in her words, “it’s delicious and I’m starving after practice.”

Grilled Pizza Sandwich (adapted from here)

• for each sandwich, 2 slices of A-Maisie-ingly Wonderful Gluten Free Bread or bread of your choice
• butter, softened
• Whole milk mozzarella cheese, freshly grated
• mini pepperoni slices
• garlic powder
• pizza or spaghetti sauce of your choice

Lightly butter one side of each slice of bread.  Lay one buttered side down in a cold pan and turn the pan on to medium low.  Immediately start building the sandwich with a layer of mozzarella, then add the pepperoni, a dash of garlic powder and top with the remaining slice of buttered bead, buttered side facing the ceiling.  Cover the pan and allow the sandwich to cook until the bottom is golden brown then flip the sandwich over, cover again and cook until the bottom is again golden.  Remove from pan, slice and serve with pizza sauce or spaghetti sauce.

Enjoy!

My previous Secret Recipe Club Recipe Posts: 

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

An InLinkz Link-up