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!
Cheesy Jalapeno Cornbread Muffins
Apparently Mother Nature forgot to check her calender for it’s snowing in March in the Mid-Atlantic, and that’s just not right (or normal). This is resulting in a very large number of soups in my household, and with that a lot of crusty bread for soaking up every last drop. However one can not survive on crusty bread alone, so I decide to spice things up by adjusting one of my favorite cornbread recipes. The first few times I made this by just topping the muffin dough with the pepper and cheese, but quickly realized that folding them in was the better option – even though it increases the risk of heavy muffins. In my oh-so-scientific experimentation I found that adding folding in the pepper and cheese with the last bit of flour seems to keep the muffins fluffy while still insuring a mostly even distribution of the cheese and peppers.
These muffins are the perfect addition to a nice comforting soup, allowing you to soak up all the goodness – with just the right little kick. For those looking for a real boost serrano peppers can easily be switched in, either seeded or as is. Just be warned that these muffins are rather addicting, so if you serve them to guests be prepared to share the recipe! Or risk having them call you up at dinner time asking for the recipe…
“Franks” and Beans
Welcome to a BONUS Secret Recipe Club posting! This month I’m featuring an orphan blog from Group C as part of Group D’s link-up, with my normal Group A recipe coming next week. I’m so excited to be starting another year with SRC, I have meet so many amazing bloggers and found so many incredible recipes. Which is why I jumped at the chance to adopt and orphan blog, and what led me to Mary Anne and Mariel’s Feast on the Cheap. This mother-daughter duo focuses on meals that can feed your entire family on a budget that won’t break the bank. They also have one of the more extensive recipe pages out there, focusing not only on the type of meal but also what budget category it fits in. I was immediately drawn to the picture for the $10 meals, but made sure to check all of her categories to insure I found the perfect recipe. In the end I “narrowed” it down to five recipes before finally deciding that the Franks and Beans were too good to pass up – after a slight twist. I’ve never been a fan of cold beans while Joe is not a fan of raw red onions, so I decided to serve this salad hot.
This dish was perfection! Per the original suggestion I served with some leafy greens, massaged kale in this case, and added some fresh sourdough bread to round things out. Originally this dish had corn in it, but from the grocery store to my house the corn went MIA so I added a bit more sweet potato which worked very well – tho I do want to try this dish again with the corn. I’m also hoping to make her s’more brownies because they sound beyond insanely good.
Black Bean and Mushroom Casserole
Time for September’s edition of the Secret Recipe Club! This month I was assigned Mellissa’s awesome A Fit and Spicy Life blog, which was total perfection. We are BIG fans of spice over here, and always trying to be good decisions when it comes to what we eat. I found so many delicious recipes on her blog, including an incredible sounding summer chili, a very cheerful salad, and a new way to make a veggie friendly pasta sauce. In the end I sent all my choices over to my better half who selected Mellissa’s twist on a Mexican Casserole. I’ve done a few Mexican Lasagna/Casserole dishes but never one that included mushrooms so I was all on board for this dish! I had tons of fresh peppers in my garden so I decided to toss a few of them in as well.
Make sure to check out all of Mellissa’s delicious recipes, including her version of this simple dish. It came together to quickly, and can easily be adapted by switching up the salsa or beans used in the dish. I’m also sending this to /52weeksofcooking for their pepper entry, for while peppers aren’t front and center in this dish they certainly added a strong pop!
Time for Part 1 of my August Secret Recipe Club entry! This month I was assigned my Group A blog and was also able to pick up an orphan blog from Group D. First up: Cookin’ Mimi, a blog that has essentially been around since Micha was 4 years old and her first recipe published. Needless to say her blog is stuffed full of delicious recipes. I was able to narrow down to five recipes, some sweet and some savory, before finally narrowing it down to a final two recipes. In the end, I had to go with her Mexican Rice as this is something I’m frequently making ala a box. I was intrigued by the idea of making my own and the fact that it’s super easy makes it even better. I did make some changes in order to add an extra kick to the dish, for those seeking a milder (and probably more traditional version) make to sure to head over to Cookin’ Mimi!
I served mine topped with some shredded cheese, and with some enchiladas verde but have a feeling this rice would also go great inside of burritos. I’m totally going to give her Irish Tea cake a try in the near future – gotta love a dessert where are all the ingredients are ones I always have on hand.
Make sure to check out the rest of Group A’s entries – including my second one!