Welcome to the August BONUS installment of Secret Recipe Club!!! Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old. For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before. Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing! However, playing by the rules is good so I went with her enchilada casserole. She actually has two of them on her page so I went with a hodge-podge version of both! Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe. (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)
Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch. This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!
Austin Black Beans
Hey everyone! Only a week since my last SRC post thanks to May’s bonus week. This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with. I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant. Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make. With that, this post was supposed to be all about her Mole Ranchero. While the ingredient list is a bit daunting, the dish came together in no time at all. However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack. So…back to my very long list of recipes! I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl. I used the vegetable oil instead of lard and left out the lime juice due to my allergy. I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.
Another great recipe from Leslie! So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients. Instant dinner!!!
Another one of my awesome freezer meals – this time one that also doubles as a great way to clean out the fridge/freezer! Once we had finished prepping my list of meals, I checked what I had left and decided I could squeeze out at least one more meal. This hodge podge of ingredients was fantastic last weekend when Mother Nature decided we needed another round of cold weather, to include snow!
We topped this with cheese but chives, sour cream, guacamole or nothing would also work. As for the vegetables, whatever you have on hand will work.
Pumpkin and Black Bean Soup
Welcome to Group A’s October edition of the Secret Recipe Club!!! Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to. This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats. Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples! This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili. In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup. I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers. I wound up making one change to the recipe and totally blaming it on pregnancy brain. When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans. It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers. While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again. I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook. I’m not sure if it does anything, but it’s become a habit!
In the end, I think it worked best for my family that I only used one can. While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me. I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!
Southwestern Shepherd’s Pie
Welcome to May’s installment of the Secret Recipe Club and what I hope is the start of a lot of new blog posts. I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug. Now I’m back – with an awesome new kitchen that can’t wait to be used! Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven. The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list. My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan. It was in my second search that I saw her Southwestern Shepherd’s Pie. I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!
There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly. I served this with some avocado, a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed. Another fantastic dish thanks to the SRC!
Caribbean Beans & Rice
Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up. I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT! So when the I was Pirate Jonny’s Caribbean style hot sauce I knew I HAD to use it to make something special for my better half. This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese! Basically all the things my husband loves, minus Old Bay.
Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me. Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it. Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.
Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Don’t forget to check out the giveaway for your chance to try some of these incredible products! Also, be sure to check out all the other bloggers below!
Black Beans and Rice
I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level. However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”. This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner. The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!). I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.
Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal. We both topped ours with some “pico de guac”, recipe for which will be up later this week! Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!