Secret Recipe Club Reveal Day: No Bake Granola Bars #SRC

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Happy Secret Recipe Club Reveal Day!! I hope you are all doing well. This month I have been working in Danielle’s kitchen over at Mostly Food and Crafts. For my reveal I chose to make No Bake Granola Bars.

I made a rule last month that is carrying over into August! The rule is “If you DARE to turn the oven on you are in big trouble” and I mean it! It’s has been between 98-102 for days and there is no hope of anything better in sight! With that being said there is nothing going on the stove or the oven! We have been using the electric grill and the microwave. My secret recipe had to be no bake and boy did I find the perfect no bake recipe.

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I would like to say that this super easy to make recipe went well but it didn’t, not because of the recipe, but because of me. I didn’t read the recipe right, then I couldn’t find the ingredients in my pantry, then I did find them, and so on… I read sunflower seeds instead of sesame seeds so I bought sunflower seeds and by the way I bought SALTED sunflower seeds ugh!

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Thank goodness I had sesame seeds on hand. I bought cheery infused cranberries instead of regular dried cranberries. Since I initially could only find a small pack of white sesame seeds which was only 2/3 cup I decided I would add some chia seeds to make up the difference. Then I found black sesame seeds to add where the white sesame seeds were falling short. In the end I decided to add all of it! Why not? I added 1/3 cup of each. After all if I dug in the pantry for it… I am using! Yes, my pantry is a total nightmare! Until it gets cooler outside/inside I am not messing with it.

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My recipe was changed up a little for the most part. I just changed up the seeds and I remove the additional salt that the original recipe calls for since I mistakenly purchased salted sunflower seeds even though I didn’t need sunflower seeds at all. I bought them I was using them! Do you see what I mean about what a shatter brain can do to a simple recipe? *SIGH* Moving on…

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In the in the recipe turned out fantastic! As Danielle said in her original recipe this recipe can be done so many ways. So although I messed up big time I don’t regret it because it turned out to be magnificent! I mean I couldn’t have asked for better, well I guess I could have asked for carb free but I suppose that more of a dream that anything else!

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I highly recommend this recipe no matter how you make it! I don’t imagine that anyone would be disappointed I mean come on… peanut butter and honey!! I even think the next time I make them I will use peanut butter that has coconut oil in it! Delicious!!

Thank you Danielle for allowing Colie’s Kitchen to take over your kitchen this month! It was a disastrous blast and I loved every second of it!

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Ingredients:

  • 2-1/2 cups of old fashioned oats
  • 1/3 cup sesame seeds
  • 1/3 cup black sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 cup dried cherry infused cranberries
  • 2/3 cup peanut butter
  • 1/2 cup honey

Directions:

  1. Mix together the oats, cranberries, sunflower seeds, chia seeds, and black and white sesame seeds.  
  2. Next, whisk together the peanut butter, and honey.  Pour the dry ingredients into the wet ingredients and mix well.
  3. Use a spatula or your hands to do the hard work. It will be worth the muscles you have to use!
  4. Press this mixture into a jelly roll pan that is lined with parchment paper.  Cover with foil and refrigerate for 3 to 4 hours.  Cut into bars.
  5. This recipe must be kept in the refrigerator.

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Secret Recipe Club Reveal Day: Southern Style Black Eyed Peas

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It’s Secret Recipe Club Reveal day and nothing says Americana to me than a big old pot of Black-eyed Peas! What better recipe to make as a side dish for our 4th of July dinner than Vicky’s Southern Style Black Eyed Peas from www.thingsimadetoday.com.

As a Southern girl from Texas I can tell you that Black-eyed Peas are my very favorite pea so I am a little biased. I can eat them out of a can, a pot, with just my fingers or a spoon. The Black-eyed Peas flavor is earthy which immediately makes my Yankee husband cringe! His cringe only makes me laugh and eat more! I love the earthy flavor!

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Black-eyed Peas, field peas, and purple hull peas will always be special to me because they remind me of fun times spent with my Dad sitting on the porch shucking peas. Yes I said shucking lol! There is nothing wrong with shucking peas! 😉

I was very intrigued by this recipe because I have made Black-eyed Peas before with bacon and onion and I loved them but I have never made them with all of the other ingredients. I decided this would be the perfect recipe this month!

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Vicky’s Southern Style Black Eyed Peas turned out amazing! The flavor was incredible and very comforting! Sometimes you just need a good southern staple as a comfort food. Food should be about nourishing the body but something it’s just about comforting the mind and soul. It’s a must try especially for a good holiday side dish! Every day can be a holiday right?

Oh yes, and by the way, my husband asked for seconds on the Black-eyed Peas which means we have a winner in his book too! We have been married almost 9 years and I have never seen him take seconds on Black-eyed Peas! SCORE!

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It was truly a pleasure to cook in Vicky’s kitchen this month over at www.thingsimadetoday.com please check out her beautiful site for some amazing recipe and beautiful foodographs (my version of food photographs).

Ingredients: 

  • 2½ cups black eyed peas, dry
  • 3 slices thick-cut bacon, chopped
  • 1 large onion, chopped
  • 1 jalapeños, chopped (remove ribs and seeds)
  • 2 garlic cloves, minced
  • 5 cups water
  • 1-15 oz can diced tomatoes
  • ¼ cup brown sugar
  • 2 bay leaves
  • ½ teaspoon sage, chopped
  • ½ teaspoon salt

Instructions:

  1. Soak beans overnight in a large bowl with 3 inches of water. Cover with a lid or plastic wrap. When you are ready to cool your peas drain them and rinse them at least once.
  2. Slice bacon into 1/2 inch pieces then cook on a medium heat until crispy. Once the bacon is cooked add in the chopped onion, jalapenos, and garlic and cook until the onion is translucent.
  3. Add black eyed peas, water, diced tomatoes, brown sugar, bay leaves, sage, and salt. Bring pot to a boil, reduce heat and cover. Simmer for an hour to an hour and a half. If at an hour there is still a lot of liquid remaining, remove cover and continue to cook.


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Secret Recipe Club Reveal Day: Spicy Sweet Potato Wedges!!

The Process of Making Sweet Potatoes Happy!

It’s that time again!! It’s Secret Recipe Club Reveal day! I am super excited to be posting again this month. I took last month off to prepare for finals and graduation. I am so happy to be a college graduate and to be working on a new recipe instead of worry about college. *BIG SIGH*

This month I was lucky enough to take over Claire’s Kitchen over at Claire K Creations. While looking around Claire’s kitchen I found the perfect recipe to make as a quick and easy side dish for my family. It’s healthy and delicious! It’s also something I knew everyone would love! This month I made Spicy Sweet Potato Wedges! …I am in love!

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Extra Crispy and Delicious!

Sweet potatoes are a southern staple! I swear I could eat them daily and be a perfectly happy southern girl. I knew these wedges were going to be delicious and I was right! Everyone in my house gobbled them down. They went faster than I expected and certainly faster than I was hoping they would. I was HOPING for leftovers. Nope, not even one left over Spicy Sweet Potato Wedge!  The next time I make this recipe I will have to double it if I have any hope for leftovers.

Believe it or not I served them on the side of vegetable lo mein. Yes, one could say that is an odd combination but I wanted a totally meatless meal and that did the trick. Although I thought it might be an odd pairing my family was thrilled. No one is ever sad to see potato wedges no matter what you serve them with.  This really turned out to be a fun combination that everyone loved!

I did change the amount of spices in the recipe to fit our taste a little more. I did not want to make them too spicy. Other than that I followed the recipe as written.

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Baked to Perfection! Make More Than You Think You Will Need!

I would like to thank Claire at Claire K Creations for following Colie’s Kitchen to take over her kitchen this month! On a side not I would like to apologize for one issue here… I didn’t realize this was a Martha Stewart recipe until I was writing up everything. I don’t know if that’s an issue or not but I will say that if it wasn’t for Claire I would have never known the recipe existed! Thanks Claire!!

Ingredients:

  • 3 medium sweet potatoes washed and cut into wedges
  • 2 tablespoons olive oil
  • 1 tsp ground cumin
  • 1/2 tsp hot paprika
  • 1/4 tsp ground ginger
  • 1/8 tsp cayenne pepper

Directions:

  1. Pre-heat the oven to 350 degrees. 
  2. To a jelly roll pan or baking sheet add parchment paper.
  3. To a zip bag and all spices and olive oil. Place the sweet potato wedges in zip bag toss well.
  4. Add the sweet potatoes to the baking sheet insuring that they are in one single layer or they will not get crispy.
  5. Bake them for 30+ minutes turning every 10 minutes until they are crispy.


Secret Recipe Club Reveal Day: Bacon and Spinach Pasta with Parmesan

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Guess what time it is!! It’s Secret Recipe Club Reveal day! I am super excited to be posting again in my new group! I still miss group D but it’s also fun to be a newbie in group A!!

This month I was lucky enough to take over Sarah’s Kitchen over at Things I Make for Dinner. While looking around Sarah’s kitchen I found the perfect recipe to make as a quick and easy mid-week recipe. I chose Bacon and Spinach Pasta with Parmesan!

This is one of those recipes that everything it calls for (for the most part) I have in stock at all times. I knew we were going to be having Bacon Sandwiches for dinner one night so I made extra bacon up and kept the drippings in the freezer as I always do. I normally add them to a glass bowl, freeze, pop it out, and stick the drippings in a freezer bag.

I always have bacon drippings available for things like gravy and such. This was the perfect recipe for cutting a few corners during the week. I just simply added the drippings to the pot, cooked the onion, and basically added everything else, cooked, added a few more ingredients, and I was done! Wahoo!!

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Dinner was ready in under an hour including the salad I made with it. This meal probably could have been made even faster but I wasn’t moving too fast that night. I suspect I could have had it made in about 30 minutes. The funny part was I was within an inch of picking up fast food when I decided to stick to my guns and make dinner at home. I have a bad habit on wanting to bail out on cooking during the week when life gets hectic, but fast food brings nothing but added expense and added inches to the waist line …who needs that?

When was the last time dinner at home was 2000 calories? I think not…  Recipes like this one keep everything in check especially if you add a big salad to the mix which I did!

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This meal was a perfect dinner for our family. Quick, Easy and FULL of flavor! I couldn’t have been more pleased with the way it turned out. First off, look how beautiful it is! You can’t beat the colors but then add the amazing flavor and you have a winner all around. You can also adjust the heat with more or less red pepper flakes! BUT the flakes are a MUST at least a little for extra flavor! Delicious!

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I highly recommend this recipe. It gives the illusion that you worked really hard when in fact I probably spent more time on my iPad in the kitchen then actually cooking during that hour! Kids will love this recipe too!! You have to give it a try!

I would like to thank Sarah at Things I Make for Dinner for following Colie’s Kitchen to take over her kitchen this month!

Ingredients:

  • 6 slices bacon
  • 1 medium onion diced
  • 1/8-1/4 tsp red pepper flakes
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/2 pound pasta (of choice)
  • 5 oz. fresh baby spinach
  • 1/3 cup Parmesan cheese grated 

Directions:

  1. To a frying pan add diced bacon and cooked until it’s crispy. Allow the bacon to rest on paper towels once it’s cooked.
  2. Render 1 tbsp. of the bacon drippings and to the drippings add diced onion.
  3. Once the onion is tender add garlic and pepper flakes. Cook only until you can smell the garlic. Do not allow it to brown.
  4. Next add the bacon, pasta, and broth to the pan. Bring to a boil then reduce the heat so that the pot is simmering then cover the pot.
  5. Cook for up to 15 minutes.
  6. Check the pasta every 5 minutes to insure the pasta is cooking and that it doesn’t over cook.
  7. Once your pasta is al dente add half the spinach until it wilts and all of the parmesan cheese. Next add the remaining spinach and serve.


Secret Recipe Club Reveal Day: Chicken, Spinach and Mushroom Pasta

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WOW two weeks in a row of Secret Recipe Club Reveal days! Why you might ask? Well, it’s because I changed from group D to group A and last week was my reveal for group D and now this week is my reveal for group A. That’s a fast turnaround! Yep, there have been a lot of secrets going on in my kitchen the last few weeks.

This month I was lucky enough to take over Anna’s Kitchen over at bcmom’s Kitchen. While looking around Anna’s kitchen I found the perfect recipe to make as a quick and easy mid-week recipe. I chose Chicken, Spinach and Mushroom Pasta!

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I knew this would be a perfect recipe for us because all of the ingredients in the recipe I have on hand at all times. My freezer is full of chicken so on Sunday I pan fried up a few chicken breast so I would be ready to make this recipe during the week. I also made the pasta ahead too and stuck it in a zip bag. I wanted a super-fast mid-week recipe, and it was!!

Dinner was ready in under 30 minutes I couldn’t believe it. I have been trying my hand at being prepared these days thanks to an extra heavy load of classes this semester that I wasn’t prepared to handle but here I am handling it!  I don’t mind the load but I am sure going to miss the extra time I had.

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This recipe is delicious and makes a beautiful presentation. My husband said it reminded him of something you would get at an Italian restaurant. I think that was a compliment! I love this recipe too because it’s so easy to make and comes out perfect!

I did make a few changes but nothing drastic! Because I made my pasta ahead I didn’t have any starchy water left over so I added chicken broth instead. We love spinach so I tripled the amount of spinach and I used 1 pound of chicken breast instead of what was required just to add a little more bulk to the recipe.  I also added a little more parmesan cheese, but who’s going to complain about more cheese? No one in my house!!

I highly recommend this recipe. You can make something easy and delicious during the week but it looks like you slaved in the kitchen instead! Kids will love this recipe too!! You have to give it a try!

I would like to thank Anna at bcmom’s Kitchen for following Colie’s Kitchen to take over her kitchen this month!

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Ingredients:

  • 8 oz linguini , prepared
  • 1/3 cup chicken broth/stock
  • 2 tablespoons butter
  • 5 oz sliced mushrooms
  • 1 medium onion, fchopped
  • 3 cups loosely packed spinach
  • 4 cloves garlic minced
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1 pound, cooked chicken diced
  • 1/3 cup shredded Parmesan cheese
  • Salt and Pepper to taste

Directions:

  1. In large dutch over, heat butter over medium heat.
  2. Add and Cook mushrooms, onions and spinach in butter until vegetables are softened.
  3. Stir in garlic and cook until it becomes fragrant.
  4. Add the flour and stir for 1 minute.
  5. Next add the cream in and stir until the sauce thickens.
  6. Add the chicken and Parmesan cheese. Season with salt and pepper to taste. 
  7. Last add cooked pasta. 
  8. Stir to combine add additional chicken broth as needed. I found the closer I got to being done the more broth I needed to keep the sauce from being too thick. Enjoy!


Secret Recipe Club Reveal Day: Chicken & Gnocchi Soup

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It’s Finally Group D’s Secret Recipe Club Reveal Day!! Can you believe it? It seems like it’s been forever since we got our turn! The holidays seemed to put us all behind but here we are!!

This month I was lucky enough to be able to work in Sarah’s Kitchen at Fantastical Sharing. I love that I am getting to work in Sarah’s kitchen this month because not only does she have some amazing recipes but she has them so nicely organized. Let me tell you how much I appreciate that! I love a good organized kitchen!

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While perusing Sarah’s recipes I came across a recipe I knew I had to make. I had a package of gnocchi just waiting to be used. I have been wanting to do something special with it but I hadn’t found the right recipe for it until now. I chose to make Sarah’s Slow Cooker Chicken Gnocchi Soup and I am sure happy I did.

It couldn’t have been a better night to choose this recipe. It’s freezing cold and raining outside. After a long day of going in and out of the rain we were all ready for this amazing dinner.

Although the original recipe is made in the crock pot I actually made it on the stove top to save sometimes. OK let’s be real I forgot to put it in the crock pot ha! Anyway … this recipe is fantastic! It’s easy to make and delicious. What more can you ask for. It’s one of those recipes that in all honesty you can add anything to. I even had some left over baked potatoes that I added at the last minute. Delicious!

A special thank you to Sarah’s Kitchen at Fantastical Sharing for allow Colie’s Kitchen to take over her kitchen this month!

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Ingredients:

  • 2 Tbsp. unsalted butter
  • 2 cloves minced garlic
  • 1 Tbsp. flour
  • 3/4 cup whole milk
  • ¼ cup Parmesan cheese
  • Salt and pepper
  • 1-1/2 cups chicken broth
  • 3 chopped carrots
  • 1/2 small onion, diced
  • 2 cups cooked chicken, diced
  • 8 oz. potato gnocchi (I used Trader Joe’s)
  • 2 medium (prebaked) potatoes cubed
  • 1/4 Tbsp. Italian seasoning
  • 2 cup baby spinach, chopped

Directions:

  1. To a Dutch oven add butter and melt over a medium heat. Add garlic and sauté for no more than a minute as soon as it becomes fragrant add flour slowly mixing continuously with a whisk. Cook for 1 additional minute.
  2. Add milk, little by little, whisking well after each addition and allow to thicken for about 5 minutes.
  3. Add parmesan cheese and salt and pepper, to taste. Add chicken broth and mix well.
  4. Add carrots, onion, chicken, gnocchi, and Italian seasoning.
  5. Cook on LOW for 2 hours or until the carrots are tender.
  6. 15 minutes prior to serving, add spinach and precooked cubed baked potatoes.


Secret Recipe Club Reveal Day: Pina Colada Rice Porridge

 
 
 
 

It’s that time of the month again!! Secret Recipe Club reveal day and believe it or not it’s the last one for my group this year! Wow time sure has flown by. This month it’s an honor to be working in JJ’s Kitchen over at 84thand3rd.

I was super excited to finally have a chance to work in her kitchen because she has some amazing recipes and uses ingredients that I don’t normally cook with. As someone who tends to get in a rut with the recipes I cook, and the ingredients I use, I think its fun to try new and exciting recipes. “The Norm” can be so boring!
 
 

JJ has an amazing collection of recipe you have to check out! It didn’t take long for me to find the perfect recipe and completely outside of my comfort zone. I never associate breakfast and brown rice which if you think about it really doesn’t make sense because brown rice is a grain just like oats and I love brown rice and cook with it a lot. 

 
I have to admit that I waste a lot of brown rice because when I make it I make an abundance of it with the intention of using it throughout the week but that often doesn’t happen. I always buy organic brown rice so it pains me when it goes to waste because of the cost. Using it for breakfast is a fantastic was to make it go further and to use it up when needed. With that being said this month’s secret recipe is Pina Colada Rice Porridge umm…. A Pina Colada for Breakfast? YES PLEASE!

 
 
This recipe is amazing I mean seriously amazing! I love Pina Coladas to begin with and I love anything coconut and pineapple so for me this recipe was a true winner! I absolutely loved the combination, and I love that I now have a new and wonderful breakfast idea. 

I have now made this recipe a half dozen times because I have been having it for breakfast each morning. It’s super easy, delicious, and filling. I need filling while watching my food intake. This recipe certainly did the trick. It never occurred to me all the breakfast ideas that could come from brown rice in the morning!
 
For more amazing recipe visit 84thand3rd.com! Thank you JJ for allowing our kitchen to take over your kitchen this month!!
 
 
Ingredients:
  • 1/2 c cooked brown rice
  • 1/4 c water
  • 2 Tbsp. coconut milk or cream
  • 1/2 c fresh pineapple, cubed
  • Pinch sea salt

To garnish: 

  • Toasted coconut
  • Pineapple slices
  • Lime zest

Directions: 

  1. Place pre-cooked brown rice, water, coconut milk and pineapple cubes in a small saucepan. Stir to combine and bring to a simmer.
  2. Simmer on medium-low 5 to 7 minutes, stirring occasionally until well combined and heated through.
  3. Remove from heat and let sit for a minute. Stir through stevia. Garnish if you desire.

Secret Recipe Club Reveal Day: Vanilla Caramel Sauce

Happy Secret Recipe Club Reveal Day!!! I hope you all are enjoying this wonderful fall weather. It’s finally making its way down here to Texas. I am loving the temperature changes and I am really loving everything fall. I love pumpkins, cool weather, and of course Halloween.
 
I am thrilled that my Secret Recipe Club Group is the last one to go before Halloween. To honor our turn this month I wanted to make something that SHOUTED OUT FALL and I was hoping that the kitchen I would be working in this month would have the perfect fall recipe and it did!!!
 
This month we are lucky enough to work in Sarah’s kitchen over at the Curious Cuisiniere. I was so excited when I looked through Sarah’s recipes to find the perfect recipe that is everything fall. I couldn’t have been more pleased with the recipe I chose because it’s what I like to refer to as a spoon full of fall. Yes, it’s that perfect!!
 
I chose to make Sarah’s recipe for Vanilla Caramel Sauce. This recipe is wonderful! It smells so good, and taste even better. It’s one of those recipes that you make before you have guest over because it will leave your home smelling like heaven. 
 
We have used our vanilla caramel sauce on ice cream, apples and my husband even put it over his French toast. When severed with apples it’s like a burst of fall in your mouth, apple, cinnamon, vanilla, and caramel, what more can you think of that says fall flavors besides pumpkin of course!
 
I have to admit making this recipe for me took patience. Sarah cautions you that when you make this recipe you will want to take your time, use low heat, and watch your sauce like a hawk because it will burn, and you will have to start over. I decided that I was NOT going to be a victim of a caramel explosion and it wasn’t going to burn on my watch, but with that being said I was going to have to be patient and I couldn’t turn the heat up too high! Humm… yes this was a test for me because I am not a patient person!
 
While making this recipe I learned a lot of new things about myself. I learned that I have even less patience than I gave myself credit for having so I decided to pull up a chair in front of the stove and just wait there for something to happen. My kitchen was clean so I couldn’t kill time doing that. So I had to just sit there and wait…. Tick Tick …Tick…
 
 

While sitting there killing time I learned that I am not the best housekeeper because while waiting for my sugar to melt (what seemed like forever) I found a treasure trove of food under my convection oven from last night’s dinner. No I am not Alice the housekeeper! I learned that even a little progress with a pot that doesn’t boil or sugar that doesn’t melt (so to speak) is enough to give you hope that you are almost there. I realized that auto correct on my phone failed and I sent a text to a friend that turned the word recipe into testicles (no comments from the peanut gallery thank you very much LOL). I learned that the temptation to stir is almost unbearable when the recipe says Do Not Stir. And I learned that continuing to check if you’re burner is working can be fruitless when it is working but you’re patience in this area are NOT working. 


 
 
 
Don’t get me wrong this recipe doesn’t take that long as a matter of fact it comes together pretty quickly so I advise having everything setting out, and measured out ready to go because when you need to move you need to move fast. My only problem is that I am not a patient person! The recipe was not the problem I was! I can admit my weaknesses lol.
 
 
 
This recipe is fantastic. We all loved it. There wasn’t much left after I made it. By the time it was used on apples and French toast and of course ice cream we were down to a whole lot of nothing. Never fear we made it a second time!! It was much easier on me the second time because I knew what to expect and I had a dirty kitchen to clean. I also doubled the recipe so that my neighbor would stop crying over the fact that I didn’t make her any the first time.
 
 
 
This recipe was fun and delicious and of course it was truly an honor to work in Sarah’s kitchen this month! Please go check out her blog the Curious Cuisiniere! It’s fantastic and she has some wonderful recipes that are a must to try! Her Avgolemono is on my menu plan this week! Yumm-o!
 
Happy Halloween everyone!!

 
 
Ingredients:
 
  • 1 cup sugar
  • 2 Tbsp. butter, room temperature
  • ½ cup heavy cream
  • 1 tsp vanilla
  • ½ tsp fresh cinnamon
  • ¼ tsp salt

Directions: 

  1. In a large saucepan heat sugar over medium heat.
  2. When the sugar beginning to melt, stir with a heat proof spatula this will help your sugar melt down faster
  3. Once you sugar begins to melt you will want to keep a close eye on your pan and continue to stir on a constant bases. You don’t want it to burn and it will burn fast. Also be very careful because the sugar is exceedingly hot. When the sugar turns a golden honey color and has reached about 350 degrees it’s ready to remove from the stove top.
  4. You will want to immediately, stir in the butter and heavy cream. I put the butter in first then when it melted I added the heavy cream. The sugar will foam up a bit and will be a pain to stir. Keep with it because it will all come together even through it appear that it won’t. Keep on your doing a great job!!  It won’t take long before it becomes nice and smooth!
  5. Next add vanilla, cinnamon, and salt. Stir will to bring it all together. Next allow the caramel sauce to cool.
Here is a quick Video to show you what your caramel should look like when it reach’s the right color.
 
 
 
 

Secret Recipe Club: Quinoa Fruit Salad with Honey Lime Dressing

 
 
 
Happy Secret Recipe Club Reveal Day!! I hope you all are doing well. This month we are fortunate enough to be working in Lynsey Lou’s Kitchen which I find to be pretty exciting because she has a ton of great recipe to choose from! All of her recipes made finding an awesome recipe super easy! You can’t ask for more… Or could you?… One word … Quinoa!
 
I recently discovered quinoa and I love it! When I found Lynsey’s recipe for Quinoa Fruit Salad with Honey Lime Dressing … Lime being one of my favorite flavors… I knew which recipe I was choosing!! Oh yeah! This recipe didn’t disappoint! It’s delicious!!
 
 
I am trying to watch every calorie I put in my mouth these days so I cut down the quinoa a bit in the recipe but that didn’t change a thing about how great this recipe is. I love fruit and fruit is a free food for me to eat so this recipe is ideal! You also can’t beat the added protein you get by eating quinoa! I love this recipe so much! It couldn’t be any more perfect for a summer time treat!
 
Thank you so much Lynsey for allow Colie’s Kitchen to take over your kitchen this month! Our time in your kitchen was delicious!!
 
 
Ingredients:
 
  • 1/2 Cup dry quinoa
  • 1/2 Tsp lime zest
  • Juice 1 large lime
  • 3 Tbsp. honey
  • 6 ounces blueberries
  • 16 ounces sliced strawberries
  • 6 ounces raspberries
  • 6 ounces black grapes
  • Whip topping

Directions: 

  1. Make quinoa up according to package direction, set aside, and allow to cool.
  2. For the dressing combine lime zest, lime juice and honey in a medium bowl and whisk to combine then set aside.
  3. In a large bowl combine quinoa, and washed fruit and stir to combine.  Top with dressing and mix until all ingredients are well incorporated.  Top with whip topping.

Secret Recipe Club Reveal Day: Strawberry Coconut Soup

 


Happy Secret Recipe Club Reveal Day!! I love this day! This month Colie’s Kitchen had the pleasure of taking over Tara’s Kitchen at the Tara’s Multicultural Table.

Talk about decisions decisions… I debated so many of Tara’s recipes. I really I mean REALLY wanted to make her recipe for Red Roasted Carrots, it sounds amazing, but then I decided I didn’t want to heat up the house by turning on the oven. It’s almost 100 degrees outside. Needless to say the recipe has been pinned!
 
Then I debated her Roasted Vegetables with Orange Vanilla Vinaigrette, but same thing, heating up the house. Orange Vanilla Vinaigrette? Seriously WOW I can’t wait to try that recipe! Then I decided to find something cooler so I chose Vanilla Bean Moose, only to find that my heavy cream must have died months ago. Ugh! So I kept looking!

 
 
Oh My Goodness! I found the most amazing recipe EVER Strawberry Coconut Soup! This recipe is perfect for serving after a heavy meal. Have you ever been to an Asian restaurant where they serve orange slices after dinner? It’s to clean your pallet and lighten up your stomach after a heavy meal. This recipe is exactly the same way. I served it after a lasagna dinner and it hit the spot with everyone. I tripled the recipe to insure that everyone I was having over for dinner would get a nice generous helping. 
 
To decorate it up a bit I served it in goblets garnished with lime and strawberries on toothpicks with a spoon verses a straw so that everyone would eat it slower… soup!
 
I can’t tell you how many compliments I received! I did change up the recipe a bit to fit my current dietary restrictions. I am trying to lose weight so I am trying to eat as few calories as possible.
 
I hope Tara can forgive me for the changes I have made!!

 
 
Ingredients:
 
  • 8 ounces fresh/frozen strawberries hulled
  • 1 cup unsweetened coconut almond milk
  • 1 tbsp. fresh lime juice
  • 4 packets stevia

Directions: 

  1. Place all ingredients in a blender and blend until smooth then refrigerate for 30 minutes to 1 hour. 
  2. Serve about ½ cup per person served in a nice glass with a lime, coconut, strawberry garnish.

Thank you Tara for allowing Colie’s Kitchen to take over your kitchen this month! I can’t wait to try your other recipes!!

*anything with a zero is not necessarily a zero we do not have all of those numbers available to us.