Walnut Roca Bars (Secret Recipe Club)

SRC is back!  We took the month of December off because of all the holiday craziness (and we certainly had enough of it!)...so here we are, the first club post of the year.  And let me tell you - this is a really good one!

My assignment this month was Lisa's blog, Cook Lisa Cook.  Lisa had some great recipes to choose from (many of which were made with help from her adorable daughter!) and it was hard narrowing it down.  I'm glad I picked these bars.  They were a huge hit with the family.

In reality, they weren't actually bars (or squares, as Lisa called them)...at least not for me.  When they first cooled, I couldn't get them off the foil.  They kept breaking into pieces.  Fortunately, 5 days later, that wasn't the case.  I guess they needed some time in the fridge before they would part from it.  So, it ended up looking like pieces you'd get when you make bark.  Totally fine by me - they still tasted delicious!

Thanks for a wonderful recipe, Lisa!


Walnut Roca Bars
from Cook Lisa Cook

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 325 degrees.  Line a 9x13 baking pan with foil.

Cream butter and sugars together in a large bowl.  Add egg and beat until smooth, then add flour and salt.  Beat for about a minute.  Spread mixture into pan.  Bake for 20-25 minutes, or until golden brown.

Remove from oven and sprinkle chips on top.  Return pan to oven and leave in for about 2-3 minutes.  Take pan out and gently spread chocolate with an offset spatula.  Sprinkle walnuts on top.

***Let cool completely and remove from pan by lifting foil.  Peel off foil and place on cutting board to cut into bars.

***see above for how I needed to remove them

Linked to: Sweets for a Saturday

Baked Ham with Mustard Orange Glaze

It's Secret Recipe Club reveal day!  This month, I was assigned a terrific blog called Edesia's Notebook.  Lesa has a wide variety of great looking recipes...there were so many to choose from!  I took a look at her recipe index when I first got my assignment, bookmarked about 5 of them, then had a pretty busy few weeks.

And then came Hurricane Sandy.

We were hit HARD here, as I'm sure most of you know.  More devastation than this area has ever seen before from a natural disaster.  There is a TON of work to be done to rebuild, many have lost their homes and possessions, and there are still an overwhelming amount of people without power, one week later.

There is only so much you can do for others during a time like this.  My husband, who is a licensed electrician, has been spending a lot of time at the homes of family and friends, hooking up their generators for maximum usage.  It's what he does well.

And me?  My contribution was what I do well...feed people.

There's something super comforting about a baked ham.  And it feeds a LOT of people.  Perfect for a time like this.

The glaze was delicious and used ingredients that I had on hand, which was great since the majority of our grocery stores have either been out of power, or low on inventory.  We enjoyed some of this ourselves, and I made a great (and easy!) meal with the bone...come back here later in the week to check it out.

I definitely recommend this for those of you who make ham for the holidays.  Thanks for a great recipe, Lesa!


Baked Ham with Mustard Orange Glaze
slighty adapted from Edesia's Notebook

1 ham, bone-in, approximately 10 pounds
1 cup orange juice
1 cup brown sugar
3/4 cup brown mustard

Remove ham from refrigerator and let stand for about 30 minutes.  Preheat oven to 325 degrees.

Score fat (don't cut into meat) in ham in a diagonal crosshatch pattern.  Place in a roasting pan, flat side down.  Bake for about 2 1/2 hours (15 minutes per pound).

While ham is baking, combine juice, sugar and mustard in a bowl and mix.  Remove ham from oven and increase oven temperature to 425 degrees.  Pour half the glaze over the ham and brush to coat.  Return ham to oven and remove every 10 minutes to baste, for a total of about 40-45 minutes.

Serves around 12.

Creamy Dark Chocolate Sorbet (Secret Recipe Club)

My assignment for this month's Secret Recipe Club was a blog called Tea and Scones, written by Margaret.  Clearly, Margaret loves sweets...most of her recipes and posts are of the dessert variety.  Delicious looking ones, too!

Although I chose not to bake, I definitely did choose something sweet.

Sorbet during National Ice Cream Month?  Pure coincidence.

But really...is there a better choice for the month of July?

I don't think so.

Simply irresistible!!  Thanks for a great recipe, Margaret :)

Creamy Dark Chocolate Sorbet
from Tea and Scones

1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped

Stir all ingredients together in a 3-4 quart heavy bottomed saucepan.  Bring to boil over medium heat, stirring frequently.  Lower temperature and boil for 5 minutes, stirring occasionally.  


Pour into a bowl and refrigerate for a few hours, until chilled.  Freeze according to ice cream maker manufacturer's instructions.  Scoop into freezer safe container and freeze for at least 2 hours before serving.  Will keep for up to 2 weeks.


Makes about 1 1/2 pints.

Quinoa Pilaf (Secret Recipe Club)

Another month has gone by - time once again for my Secret Recipe Club post!  This month's assignment was a great blog called Kitchen Trial & Error.  Kate's recipes were a lot of fun to browse, and I found myself having a hard time choosing between several.  

I came very close to baking these delicious bars but instead, opted for a healthy side dish to have with fish for dinner.  I made this very early in the month and since then, we've had quinoa three more times.  It's becoming a favorite in this house! 

This dish couldn't be any easier.  It's a great substitute for the usual rice.  Full of protein and fiber, yet nice and light - perfect for summer!

Delicious!

Check out Kate's blog for some great recipes...there are certainly plenty to choose from!

Quinoa Pilaf

slightly adapted from Kitchen Trial & Error

2 tablespoons butter

2 tablespoons onion, finely chopped 

1 cup quinoa

2 cups chicken stock

Heat stock to a boil and keep warm.  Meanwhile, heat butter in a saucepan over medium low heat.  Add onion and saute until soft, about 3-4 minutes.

Rinse and drain quinoa, then add to saucepan with onion and stir until toasted, about 3 minutes.  Stir in stock and season with salt.  Turn heat to low, cover and cook for about 17 minutes.

Fluff with a fork before serving.  Top with chopped scallions, if desired.

Toffee (Secret Recipe Club)

My secret blog assignment for this month's Secret Recipe Club was The Yummy Life, and that it definitely is!  There were a lot of great recipes to choose from on Monica's blog.  I browsed through the recipe archives on and off for about a week.  Then, right before Administrative Professionals Day, I had a great idea that made it much easier to make a decision.

Most of you know that I recently went back to work for the first time since I was pregnant - I had been out of the game for close to 4 years.  I'm working for a firm that I was with from 1997-2003.  Most people from that time are long gone, but there are some who still remain, including the administrative assistant/office manager in the branch office I work out of.  Carolyn is a great person and a terrific admin, and for those reasons I thought she deserved a nice batch of this:

Toffee is one of my favorite candies ever, but I'd never made it myself.  Now that I know how easy it is, I might be in great danger...

There are no words.

Carolyn loved it, and I definitely did, too.

Thanks for a great recipe, Monica!

Toffee
adapted from The Yummy Life

1 cup (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (2 cups)
1/3 cup finely chopped pecans and Heath toffee bits

Spread almonds on a microwave-safe plate in a single layer.  Microwave on high for 2-3 minutes, stirring after each minute.  Arrange almonds in a single layer on a foil lined baking sheet.

Combine butter, sugar, vanilla and salt in a saucepan.  Cook over medium high heat, stirring frequently until butter is melted.  Continue cooking for another 7-10 minutes, until candy turns light brown (it may start smoking slightly).  Immediately pour candy over almonds evenly.  Sprinkle chocolate chips all over the candy.  Wait one minute then spread chocolate until smooth.  Sprinkle with pecans and Heath bits.

Let cool then break into pieces.  Store in refrigerator in a tightly covered container.

Veggin' out (Secret Recipe Club)

Every month I get more and more excited about the Secret Recipe Club.  I impatiently wait for my blog assignment, then hurry over to see all the fun recipes I have to choose from.  Kinda like a foodie version of Christmas :)

Going through the recipes in my assigned blog, An Opera Singer in the Kitchen, was fun!  The majority of them in Noelle's blog are vegan, vegetarian and gluten free...so, not exactly how I cook on a regular basis.  There were a few that stood out, and I finally chose one that proved to be a winner.  

Chickpeas are a big favorite of mine, and not something I get to enjoy very often since Frank isn't a big fan of them.  So, I saved this dish for when I was home alone for dinner, then had some left over for a few lunches.  I love the fact that this is a warm salad...and a spicy one, too!  Right up my alley.  

The tahini dressing was SO good!  Of course, I had to add a little extra garlic to it (and to the salad!).  I'll definitely try it out with other dishes.  I was very happy with this salad...thanks Noelle!

Warm Sweet Potato & Chickpea Salad

slightly adapted from An Opera Singer in the Kitchen

1 large sweet potato, peeled and cubed

3 garlic cloves, minced

2 tablespoons extra virgin olive oil

1 teaspoon cayenne pepper

2 pinches sea salt

1 (15 ounce) can chickpeas, drained and rinsed

1/2 yellow onion, chopped

1/4 cup chopped fresh parsley

Tahini Goddess Dressing (see recipe below)

Preheat oven to 425 degrees.  Combine potato, garlic, cayenne, oil and salt in a bowl.  Toss until potato is evenly coated.  Roast on a baking sheet for 20-25 minutes, or until soft.  

Let cool, then put in a bowl and add chickpeas, onion and parsley.  Toss with 1/3 cup dressing.  Serve.

Serves 2.

Tahini Goddess Dressing

3 cloves garlic, chopped

1 teaspoon kosher salt

1/2 cup tahini

4 teaspoons soy sauce

2 tablespoons apple cider vinegar

2 teaspoons agave nectar

1/3 cup water

2 tablespoons chopped parsley

Place all ingredients except parsley in a food processor and blend until smooth.  Add parsley at end and mix well.

Makes 1 cup.

Finger lickin' good (Secret Recipe Club)

Another month, another exciting challenge with the Secret Recipe Club!  This was even more exciting than usual, because the blog assignment I received had endless wonderful possibilities.  Jane from The Heritage Cook has a delicious and diverse collection of recipes, which made it pretty tough to choose just one.  But, the fact that I'd just purchased a rack of baby back ribs a few days before getting my assignment made it a bit easier.

Comfort food is a must this time of year, and ribs scream just that.  I very rarely make them at home so I didn't have a go-to recipe...until now :)  SO GOOD.

My mouth was watering when they came out of the oven.  I couldn't wait to get them on the table!  Easy, comforting and delicious, and all done without a grill.  I cut the recipe back using just one rack of ribs and it worked out well.  We loved it!

If you haven't visited Jane's blog yet, do it soon...you won't regret it!

Baby Back Ribs with Tuscan Espresso BBQ Sauce
from The Heritage Cook

For the ribs:
3 racks baby back ribs
Sea salt and freshly ground black pepper

For the sauce:
1 cup honey
1/4 cup soy sauce (I used reduced sodium)
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic

Preheat oven to 325 degrees.  Cut each rack of ribs in half and season with salt and pepper.  Stack ribs on foil covered baking sheet in two piles of 3 pieces each.  Bake for about 2 1/2 hours, or until tender, rotating ribs every 30 minutes.

Remove ribs from oven and cover with foil.

To make the sauce:
Whisk the honey, soy sauce, vinegar, ketchup and espresso.  Set aside.

Place oil and garlic in a medium pot and cook for about one minute, or until garlic turns golden brown.  Lower heat, add honey mixture and stir to combine.  Simmer for about 15 minutes.

To complete the ribs:
Preheat oven to 425 degrees (or preheat a grill).  Brush sauce on both sides of ribs and arrange in single layer on foil covered baking sheets (or directly on grill).

Turn and baste ribs as they cook.  Remove after ribs are glazed and caramelized, about 15 minutes.

Global warming (Secret Recipe Club)

This month's Secret Recipe Club blog assignment was an interesting one.  From Arepas to Zwetschgen is a blog that pretty much spans the globe.  I spent a while browsing around.  So many great recipes from lots of different countries!  Check it out when you have a chance.

When I saw the recipe for Czech Beef Goulash, I was automatically inspired to bust out the recipe that I've been using for a looooong time (I was missing a few of the ingredients for the assigned recipe anyway, plus I don't have a pressure cooker).  I hadn't made it in ages - definitely not since Frank and I have been together (7 years!).  It served its purpose by filling our bellies with lots of warmth and comfort on a cool, crisp autumn day.

There's something about the way the sour cream blends in with the sauce and noodles...the whole thing comes together so nicely.  Yum.

I'm so glad I was reminded of this meal, which is very similar to the assigned recipe (see link below)...looking forward to making it again soon!

Beef Goulash
inspired by From Arepas to Zwetschgen

1 1/4 pounds beef stew meat
2 tablespoons vegetable oil
2 small yellow onions, sliced
2 cloves garlic, chopped
1 1/2 tablespoons paprika
1 cup diced tomatoes
1 tablespoon tomato paste
2 teaspoons flour
3/4 cup beef broth
1 tablespoon thyme
salt and pepper to taste
egg noodles, cooked according to package directions
sour cream for topping

Preheat oven to 325 degrees.  Heat oil in a oven safe casserole dish and add beef, cooking until brown.  Add onions and garlic, and cook until onions are transparent.  Add paprika and stir.

Add tomatoes and tomato paste.  Dissolve flour in beef broth, stir and add to pot.  Add thyme, then salt and pepper to taste.  Bring to a boil, stirring often.

Cover tightly and place in oven.  Cook for approximately 2 hours.  Serve with noodles and a dollop of sour cream.

Serves 3.

Spreading more blogging community love (Secret Recipe Club)

Since it was only 2 days ago, I'm sure you remember my yummy recipe that I posted for my first contribution to the Secret Recipe Club.  It really was a blast to participate in, and it was great seeing what everyone else chose to make.  Plus, it was a great way to get introduced to some new blogs that are terrific!

After Amanda posted the blog hop, it was determined that one blogger's recipe had been forgotten.  The person who had it suddenly backed out, leaving Connor's Cooking an orphan of the reveal  :(   So, several of us decided it would be fun to choose one of her recipes and post it today, to make up for what happened.

I had very little time to make something since I was going out to dinner with friends, so I perused the blog for quick and easy recipes.  The one that caught my eye was perfect...it could be made ahead so I could eat it for lunch today.  Plus, I had all the ingredients in the house.

This recipe is a "dip" and although I photographed it that way, I actually kept the eggs a bit chunky (my preference) and had it on wheat bread for a nice lunchtime sandwich (with sliced red onion, of course!).    It was delicious!  I could see it as being a big hit at a party, though, served as a dip with crackers and celery.  Yum.  

Deviled Dip

slightly adapted from Connor's Cooking

8 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
a few shakes of hot sauce
paprika, salt and pepper to taste

Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers and celery.

The whole enchilada (Secret Recipe Club)

I noticed several fellow food bloggers posting about The Secret Recipe Club and became curious, so I decided to look into it.  I'm so glad I did...what fun!  You get a blog assignment each month from one of the leaders of the group, and you get to pick any recipe you want from it.  Then everyone posts their recipe on the same day at the same time for the big reveal.

When I got my assignment I had to do a double take, because as it turned out, I was given the blog of the creator of the group...Amanda from Amanda's Cookin'.  I was honored, and was even more excited after seeing the wide variety of delicious recipes in her index.  Great stuff!

I actually spent a few weeks deciding what to make, believe it or not...I went back and forth between a few things (this is where Frank will come in and tell you how indecisive I always am infront of a menu).  Then, I came upon a recipe for homemade enchilada sauce, and jumped on it.  I had a craving for Mexican food and since I've never made my own before, I figured this was the perfect opportunity, and combined it with my chicken enchilada recipe.

Do yourself a favor - next time you're at the grocery store, put down the can of prepared stuff and make this.  Too easy not to.  No excuses.

By the way,  you can check out all the other SRC recipes at the bottom of this post.  And why not join in the fun yourself if you're a food blogger?  Visit the site for all of the details.

Amanda, hope you're proud of my first assignment, especially since it's coming from your blog!  Loving the SRC already...can't wait for the next round :)

Easy Chicken Enchiladas with Homemade Sauce
sauce recipe from Amanda's Cookin'

For the enchiladas:
meat from 1 rotisserie chicken
1/2 cup light sour cream
juice from 1 lime
7 large whole wheat flour tortillas
shredded cheese (this time around I used monterey jack, sharp cheddar and mozzarella)
2 scallions, chopped

Preheat oven to 350 degrees.  Combine first 3 ingredients in a bowl and mix.  Spoon a little sauce (see recipe below) on the bottom of a 9x13 pan.

Take a tortilla and place filling toward the bottom of it, then tuck the sides in and roll it up.  Place seam down in the pan.  Continue with the rest of the tortillas and filling.

Pour sauce over and around the enchiladas, then top with cheese.  Bake for about 20 minutes, or until brown and cheese has melted.  Top with chopped scallions and serve with sour cream.

For the sauce:
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced


Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.