For this month’s Secret Recipe Club I got fellow Nicole from i am a honey bee. Nicole lives in Boston and has a cute daughter, boston terrier, and bunny. She also likes scrapbooking when not making delicious meals.
I recently got a slow cooker and have been trying to think what to make with it. Honestly, I leave the slow-cooking to my husband since he works from home and will be the one preparing it. He took a look at Nicole’s blog and decided right away on this barbeque-style pork tenderloin.
We served this pork drizzled with the liquid remaining in the pot along with some spinach and curried quinoa. This pork was a tiny bit dry but adding sauce cured it immediately. The tenderloin pulled apart effortlessly and we quickly ate the leftovers on sandwiches later in the week.
It also held up great when packed for a bento lunch. Like I do with pasta and sometimes rice, I sprinkled a little water on the pork when re-heating so that it wouldn’t dry out. And of course I was sure to drizzle some extra ‘juice’ in when I was packing it up the night before.
Check out Nicole’s blog for other great posts, including homemade cheez-its, slow cooker roast chicken, biscoff muddy buddies, s’mores chex mix, and everything bagel pretzel bites.
This past Valentine’s Day we decided to stay in and have a decadent meal of Roasted Lamb. We wanted something easy after a more complicated meal but still wanted a treat to end the night.
This no-bake cookies and creme cheesescake really hit the spot. I originally had thought it would taste better with a cookie crust, but the graham crackers kept the cheesecake from getting too sweet.
We used the forks from our wedding and I was finally able to try my hand at a true cheesecake because my aunt gifted me a great springform pan for Christmas. I made the mistake of drizzling the chocolate topping on before popping the the cake out of the pan so it stuck a bit, but still tasted great.
Topped with chocolate covered espresso beans and served chilled, this cheesecake is light and creamy but rich enough to celebrate a special occasion.
We make pizza a lot, so I was excited when I was paired up The Spiffy Cookie for this month’s Secret Recipe Club. Erin, a constant cooker and baker has 39 pizza recipes. 39!! I thought we loved pizza, but she puts us to shame. I had trouble choosing between her recipes, especially since, like me, her favorite food group is dessert! But the pizza kept calling my name and I just had to make her Spinach Pizza Dough.
This pizza dough came together quite easily but I didn’t make it right away. Since I made it a day in advance, I put it in the fridge to proof overnight. Since we like our pizza considerably thinner than how Erin prepared hers, this dough actually makes 3 pretty large pizzas.
We topped the pizza with some of our favorite toppings: red onions, chianti salami, pesto, sambal, garlic, and some peppercorn cheese. We even used the remaining spinach top top it off. That means this pizza has an entire six ounce bag of spinach in it!
If you’re hungry for pizza now, you can check out Erin’s pizza category, including Pizza Quesadilla (which I make all the time now!), Stromboli, and Christmas Wreath Pizza Ring.
Waffles are one of my favorite things to eat. I always order them over pancakes or French Toast when I’m at breakfast or brunch. The reason is that I can’t make them at home. I don’t have a waffle iron, let alone a waffle recipe or mix.
That’s why I was excited for this month’s Secret Recipe Club pair-up with Rebekah from Making Miracles. Rebekah had not one, but two recipes for waffles! I chose to go with her “Classic Waffles” because Not only does this recipe whip up in a jiffy, but it is a tried and true “Family Favorite” from Rebekah’s family.
This recipe also gave me an excuse to use my parents’ “Circus Waffle Iron” to make some mini-waffles. Because of that, I halved the recipe and still was able to get around 12 mini waffles from it.
Check out Making Miracles for more about Rebekah’s family, food, and memories and the Secret Recipe Linkup below to so who else participated in this month’s reveal.
Spinach artichoke dip is one of the things that I sometimes indulge myself in when I eat out at restaurants. It always seemed a mystery how the dip would be perfectly gooey, cheesy, and warm. I’m not going to lie, I have rushed into a dish of dip too early a few times and burned the roof of my mouth.
So you can imagine my surprise when I found out that not only was spinach and artichoke dip easy to make, but it’s also easy to make healthier. I’m not going to say that this is healthy because it is spinach and artichoke dip. I’m also not going to say that I have devoured a big dish of only this for dinner, because that would be crazy, right?
I crafted this recipe from one that I saw on Washingtonian and have served it fresh on Super Bowl Sunday, used it as a spread on a sandwich, and re-heated it for a side for normal weekday dinners. It’s easy to customize to add more or less moisture and flavor, so mix it up to your liking! Serve with chips, crackers, or pretzels (trust me, they’re all good).