CIC: Apples & Chives

~ lk529 ~ 6 Comments

CIC-header

The ingredients I voted for actually won this month’s Crazy Ingredient Challenge! It did come down to a one vote swing though for the chives over graham crackers. I have to say, graham crackers and apples wouldn’t be that “crazy” so I’m glad chives took the lead.

I didn’t think this combination would be too difficult though. I ended up being surprised. I kept thinking of some sort of tart or pie type dessert, but honestly, I didn’t have the time (or energy) for that. I then decided to try making an apple jelly with chives. I found a two-ingredient jelly using just apple juice and honey and thought, “Now that I have time for!” I think I cooked the mixture too long because what I ended up with something closer to a candy. Had I realized it was candy I wouldn’t have put it in an ice cream dish to cool and instead have spread it on a baking sheet. The aforementioned ice cream dish was sacrificed to the garbage can (good thing it was a 59 cent thrift store find!). It was now back to the drawing board.

I settled on an Apple and Cheddar muffin recipe. I simply swapped cinnamon for chives. The batter really reminded me of a corn bread (although with flour instead of cornmeal) so I decided to bake these in my Mini Loaf Pan instead of a muffin tin. But then I ran into a dilemma of what to call these guys! They weren’t flakey enough to be biscuits, but lighter than a savory scone would be, and it wasn’t a muffin at this point. So… mini loaves it is!

We loved these mini loaves. They were a great accompaniment to some buttermilk brined chicken and green beans. The loaves were also begging to be dunked in a warm bowl of soup or chili or paired with eggs in the morning. I found them best eaten the same day however the do warm up nicely in the microwave.

Apple Cheddar Chive Mini Loaves

Ingredients:

  • 2 C flour
  • 1/3 C sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C shredded cheddar cheese
  • 1/3 C shredded Parmesan cheese
  • 1 tbsp chopped fresh chives
  • 1 egg
  • 1 C buttermilk
  • 1/4 C vegetable oil
  • 1 large Granny Smith apple, peeled

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a 9-well mini loaf pan or a 12-well muffin pan.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Stir in the cheese.
  3. In a small bowl whisk the egg with buttermilk and oil. Stir into the dry ingredients.
  4. Shred the apple over the bowl and fold into the batter.
  5. Pour batter into prepared pan. Bake 20 minutes, until a toothpick comes out cleanly. Allow loaves to cool in the pan 5-10 minutes before transferring to a cooling rack.

*This recipe is adapted from http://www.tasteofhome.com/recipes/apple-cheddar-muffins*

Apple Cheddar Chive Mini Loaves for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Disclaimer: This post contains affiliate links. 

#BundtBakers: Beverages

~ lk529 ~ 23 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas chose Beverages to be our inspiration in baking.

I wracked my brain for this one. I’ve already shared a mimosa bundt and one with Khalua. I wasn’t even convinced I’d fit “bake a bundt” into my busy last-month-before-baby schedule but when I spontaneously purchased Apple Cider a light bulb went off.

This pound cake tastes like Fall. My husband said it reminded him of banana bread and I found the seasonal spices to hint towards a pumpkin treat. It’s a dense cake that lends itself nicely to being thinly sliced, toasted, and topped with apple butter.

I didn’t make a glaze for my cake because I didn’t want it to be too sweet, but if you think it to be “naked” a simple confectioners sugar & milk mixture would be great – especially if you throw some cinnamon and nutmeg in with it – or confections sugar & apple cider. Maybe even some real maple syrup (especially if you toast a slice!) or caramel.

Apple Cider Pound Cake

Ingredients:

  • 3 C apple cider
  • 2 tbsp maple syrup
  • 3 sticks butter, softened
  • 2 C sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 C flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Steps:

  1. In a saucepan over medium-high heat, bring apple cider and maple syrup to a boil. Boil, stirring occasionally, 30-40 minutes, or until reduced to 1 C. Remove from heat and set aside.
  2. Preheat oven to 325 degrees F. Grease a bundt pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time and then the vanilla, mixing until combined.
  4. In a large bowl whisk together the flour, baking powder, and spices. Add half of the dry ingredients to the stand mixer and mix until incorporated. Add the apple cider and mix until combined. Add the remaining dry ingredients until incorporated.
  5. Pour batter into prepared bundt pan. Bake 1:15-1:30, or until a cake tester inserted comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.

*This recipe is adapted from Mary at http://oneperfectbite.blogspot.com/2010/10/apple-cider-quatre-quarts-cake.html*

Apple Cider Pound Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Cider Bundt Cake from That’s My Home

Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook

Apple Cider Bundt Cake from A Day in the Life on the Farm

Apple Cider Pound Cake from Sew You Think You Can Cook

Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life

Apple Spice Latte Bundt from Living the Gourmet

Black Forest Hot Chocolate Bundt from Baking in Pyjamas

Cava Bundt Cake from La mejor manera de hacer…

Chai Bundt Cake from Jane’s Adventures in Dinner

Chocolate Chai Bundt Cake from Basic n Delicious

Chocolate Expresso Bundt Cake from En la cocina de Caro

Dark ‘n Stormy Bundt Cake from Eat, Drink, and Be Mighty

Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker

Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake

Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Milo and Condensed Milk Bundt Cake from Passion Kneaded

Mojito Bundt Cake from Baking Yummies

Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake

Pacharán & Apple Bundlettes from I love Bundt Cakes

Pumpkin Coffee Bundt Cake from Los Chatos Chefs

Pumpkin Spice Latte Bundt Cake from Liv for Cake

Red Wine Chocolate Bundt Cake from Brunch with Joy

Root Beer Float Bundt from Food Lust People Love

Tiramisu Bundt Cake from Patty’s Cake

Vanilla Chai Honey Latte Bundt from Tartacadabra

White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines

White Russian Mini Bundt Cakes from Magnolia Days

Blogger CLUE: Honey Sriracha Sweet Potatoes

~ lk529 ~ 21 Comments

blogger CLUE

Today Blogger CLUE is continuing with our Fall celebrations with a wide open theme of “Autumn” for October’s reveal day.

This month I was assigned the blog Eliot’s Eats. I actually had Debra’s blog for the berries reveal day. Her blog is named after her cat (and favorite poet). I had fun searching through Debra’s blog this time with another season in mind. And I was ecstatic to find a plethora of sweet potato recipes!

When it comes to Autumn recipes the blogosphere becomes filled with pumpkin this and pumpkin that. Thanks to a pumpkin allergy (which I developed at the ripe old age of 21) Fall cooking has become quite disheartening. Luckily there’s the lovely sweet potato to make me pretend I’m in on the craze. 🙂

I made two dishes from Eliot’s Eats this month – one I made a fair number of changes to and will be sharing with you at a later date and this simple side dish. These sweet potatoes are doused in a honey sriracha sauce before being baked until tender. This sauce would be fantastic for any number of vegetables and even chicken. Actually, while I was mixing up the concoction I couldn’t get wings off the brain – probably because of the melted butter and the smell of vinegary heat. Yum!

I used half of the amount of sriracha Debra used on the off chance my little man would give them a try. (And because I’m a wimp.) I’m happy to report my 15 month old showed a little interest and worked on fork stabbing practice with these potatoes. He even licked a couple, but wouldn’t actually eat it. (…I’m trying to remain calm and patient while he goes through this stage of eating…)

Honey Sriracha Sweet Potatoes

Ingredients:

  • 2 small or 1 large sweet potatoes, peeled and cut into bite size cubes
  • 2 tbsp melted butter
  • 2 tbsp honey
  • 1-2 tbsp sriracha
  • 1 tsp olive oil

Steps:

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and lightly grease with cooking spray.
  2. Place sweet potatoes in a bowl.
  3. Whisk together butter, honey, sriracha, and olive oil. Pour over potatoes and toss to coat. Season with salt.
  4. Place potatoes on prepared baking sheet and roast for 20-30 minutes until tender, flip the potatoes halfway through the cooking process.

*This recipe is adapted from Debra at http://eliotseats.com/2015/04/12/roasted-sweet-potatoes-with-honey-and-sriracha/*

Honey Sriracha Sweet Potatoes for #BloggerCLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Apple Pie Waffles

~ lk529 ~ 2 Comments

It seems there’s been an influx of apple recipes on the blog lately. But what can I say, that happens when you go apple picking! Do you know how many apples fit in a half bushel!? (And I only kept half of them!)

On the first day of Fall my mom and I took the little man to a local orchard to do some apple picking. We picked some Fuji, Winesap, and Johnathan apples and had a great time doing so. My little guy who only likes apple in sauce form even took some bites of a freshly plucked apple. I guess it’s true what they say, “Allowing kids to be involved in the food encourages them to eat it.” (The same rang true for raspberries we picked at the end of summer.)

Two of those apples, 1 Winesap and 1 Fuji, were shredded and added to waffle batter for some Apple Pie Waffles. With my son being in an “I only eat bread” phase, waffles have become a great way to sneak in some extra nutrition. (Half of a baked sweet potato that he wouldn’t even touch was turned into sweet potato waffles.) These apple pie waffles are packed with apple and Greek yogurt for that extra bit of protein and dairy.

Apple Pie Waffles (1) for #MadewithChobani from Sew You Think You Can Cook

There’s a good chance this is my new favorite waffle recipe! It probably doesn’t hurt that I ate them with vanilla ice cream… only the two I photographed, I promise. Actually, the rest of them were enjoyed solo – no butter, no syrup needed. I tried a little bit with honey and cinnamon sugar and that was quite delightful, but not necessary. My husband still ate them with maple syrup.

Apple Pie Waffles (3) for #MadewithChobani from Sew You Think You Can Cook

Apple Pie Waffles

Ingredients:

  • 2 C flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 3/4 tsp cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 2 eggs
  • 1 1/4 C milk
  • 1/4 C vegetable oil
  • 1/2 C vanilla Greek yogurt (I used Chobani)
  • 1 C shredded peeled apple (1 large or 2 small)

Steps:

  1. In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  2. In another bowl beat eggs with milk, oil, and yogurt.
  3. Combine wet ingredients into dry ingredients. Fold in the shredded apple.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from David at http://spicedblog.com/apple-pie-waffles.html*

Apple Pie Waffles (2) for #MadewithChobani from Sew You Think You Can Cook

Disclaimer: I was reached out to by Chobani to create a post for their #MadewithChobani series. Check out Chobani’s recipe page and search the hashtag (#MadewithChobani) on social media for other great fall recipes made healthier with Greek yogurt. 

Apple Chicken Chorizo Meatloaf

~ lk529 ~ 2 Comments

Confused?

Don’t worry, we are too.

This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.

While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.

We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!

Apple Chicken Chorizo Meatloaf

Ingredients:

  • 1 lb ground chicken
  • 1 link Mexican chorizo, casing removed
  • 1 Fuji apple, shredded
  • 1/4 tsp minced garlic
  • 1/4 tsp grated fresh ginger
  • 1/2 tsp dried thyme
  • 1/2 C panko bread crumbs

Steps:

  1. Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
  2. In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
  3. Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.

Apple Chicken Chorizo Meatloaf | Sew You Think You Can Cook

#FoodieExtravaganza: Pork

~ lk529 ~ 23 Comments

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It’s the first Wednesday of the month (OCTOBER – what?!?!) and that means it’s time to celebrate some foodie fun! Specifically, National Pork Month. (Ironically, it’s also Vegetarian Awareness Month…) Thank you Lauren, host of From Gate to Plate, for hosting our piggy party today!

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.

I am sharing a recipe that actually fits two of national food month themes – pork and apples! Quite a classic combination, it only makes sense they share a month, too.

A few years ago – four maybe? – my brother gave me Tyler Florence’s Real Kitchen for my birthday. I’ve already shared his Poppy Seed Muffin recipe from this cookbook. This recipe is the very first recipe I made from Tyler’s cookbook, I actually used chicken breasts instead of pork and pumpkin pie spice instead of the mixture of cinnamon, cardamom, and clove because I didn’t have two of those ingredients at the time. According to my notes (it’s surprising I took notes years before this blog was even an inkling) I also had to roast the chicken at 400 degrees F for 30 minutes. But, today, I’m sharing the version I made more recently – with pork.

Pork Chops with Spiced Apples

Ingredients for pork chops:

  • 1 gal water
  • 1 C brown sugar
  • 1 C sea salt
  • 1 C frozen apple juice concentrate, thawed
  • 1 1/2 tsp whole peppercorns
  • 4 1″ thick, bone-in pork chops

Ingredients for Apples:

  • 1 1/2 tbsp butter
  • 2 Granny Smith apples, peeled and cut into wedges
  • 1/2 tsp dried thyme
  • 1/4 C dried cherries (or raisins, cranberries, or currants)
  • 3/4 C frozen apple juice concentrate, thawed
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch of cardamom
  • pinch of ground mustard

Steps:

  1. Combine all the ingredients for the pork chops, except the pork, in a large pot. Stir until sugar and salt is dissolved. Add the chops, cover, and refrigerate for 2 hours. Note: Do not brine longer than that.
  2. Preheat oven to 350 degrees F.
  3. Remove pork from the brine and pat dry. Season with S+P. Sear pork chops 4 minutes on each side in a large skillet over medium-high heat. (Do this in batches if needed.) Place pork in a casserole dish and roast in the oven for 30 minutes, or until an internal temperature of 145 degrees F is reached.
  4. Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme. Cook for 8 minutes. Add the dried cherries, apple juice concentrate, sugar, and spices. Season with S+P. Simmer for 10 minutes, or until the apples are soft. Stir often, scraping the bottom of the pan.
  5. Serve apples over the pork chops.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Pork Chops with Spiced Apples for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these pork recipes:

BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
Chili Verde Pork Posole by Culinary Adventures with Camilla
Freezer-friendly Spicy Pork Burrito by Brunch with Joy
Healthy Sausage and Rice by Fearlessly Creative Mammas
Italian Sausage No Crust Quiche by Cookin’ and Craftin’
Jamie Olivier’s Pork Roast with Crackling by G’Gina’s Kitchenette
Mojo Shredded Pork with Black Beans and Rice by Our Good Life
Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
Pork and Apple Pie by A Day in the Life on the Farm
Pork Meatball Mini Subs by The Freshman Cook
Pork Schnitzel by Making Miracles
Spicy Sticky Pork Ribs by Food Lust People Love
Sweet and Sour Pork by Tara’s Multicultural Table
Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline’s Cooking

Disclaimer: This post contains affiliate links. 

#handcraftededibles: Spice Blends

~ lk529 ~ 6 Comments

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we’ll be sharing recipes from libations (last week’s theme) to cookie platters. Hope you’ll follow along for inspiration.

I’m bummed I completely lost track of dates because I could’ve shared my Homemade Baileys for last week’s Libations theme. But looks like Rebekah of Making Miracles had that covered for me!

Today I am re-sharing my Homemade Taco Seasoning for the spice blends theme. I thought about my Gingerbread Spice Mix, but I saw someone else was already bringing that to the gift basket.

The following recipe makes approximately 1/2 C of seasoning.

Taco Seasoning

Ingredients:

  • 4 tbsp chili powder
  • 2 tbsp cumin
  • 4 tsp kosher salt
  • 4 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes (optional)

Steps:

  1. Combine all ingredients. Store in an air tight container. Use in your favorite recipes.

*This recipe is adapted from Bill at http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx *

Taco Seasoning

To give homemade taco seasoning as a gift, place taco seasoning in a nice canister or mason jar and include a couple recipe cards of your favorite Mexican recipes.

Here are some other sensational spice blends perfect for giving:

Next week check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

Smoked Sausage and Brussels Sprouts Soup

~ lk529 ~ 3 Comments

It’s October and that means the days are getting shorter and the temperatures are getting cooler. Menus are starting to transform from bright and light salads to warm and hearty soups.

While everyone is already amped up on pumpkin everything, it’s still fairly warm in some areas and they’re just not yet feeling the Fall love. Instead, I am starting the season off with a good transitional soup. Smokiness from the sausage and paprika flavors the broth and the Brussels sprouts add heartiness without heaviness. (Did you know Brussels sprouts are at their peak in October?)

Smoked Sausage and Brussels Sprouts Soup

Ingredients:

  • 1 tbsp olive oil
  • 8 oz smoked pork sausage, chopped
  • 1 onion, diced
  • 1 lb Brussels sprouts, quartered
  • 1 tsp minced garlic
  • 5 C chicken stock
  • 2 C diced Yukon gold potatoes
  • 1 tsp paprika

Steps:

  1. Heat oil in a Dutch oven over medium high heat. Saute sausage until caramelized on both sides. Remove with a slotted spoon and set aside.
  2. In the same Dutch oven, cook the onion until tender. Season with S+P. Add the Brussels sprouts and cook until they start to brown. Add the garlic and cook another 1 minute, stirring.
  3. Add the chicken stock and scrape the bottom of the pot. Add the potatoes, paprika, and S+P. Bring soup to a boil, reduce to a simmer, cover and cook 10 minutes, or until potatoes are tender. Return the sausage to the soup and serve.

*This recipe is modified from Ali at http://www.gimmesomeoven.com/creamy-chorizo-and-brussels-sprouts-soup-recipe/*

Smoked Sausage & Brussels Sprouts Soup | Sew You Think You Can Cook

Roasted Buttermilk Chicken

~ lk529 ~ 7 Comments

I might get in trouble for posting this recipe.

Because it’s not on the menu for tonight.

And now (assuming he reads the post) my husband is going to want it again.

I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!

When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.

The key is the multi-day brine in buttermilk. And of course the crispy skin.

Roasted Buttermilk Chicken

Ingredients:

  • 1 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 1 tbsp rosemary
  • 1 tbsp honey
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, smashed
  • 6 bone-in, skin-on chicken thighs

Steps:

  1. Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
  2. Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
  3. Preheat oven to 400 degrees F.
  4. Remove chicken from marinade, place on a wire rack while the oven preheats.
  5. Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.

*This recipe is adapted from Kathleen at http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/*

Roasted Buttermilk Chicken | Sew You Think You Can Cook

SRC: Stromboli

~ lk529 ~ 26 Comments

newsrcbanner

 It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I had the ultimate pleasure of being assigned Fantastical Sharing of Recipes. Fantastical Sharing is written by none other than the leader of the Secret Recipe Club, Sarah! Sarah is a busy mom of 3 who manage to find the time to not only keep up with her extensive blog, but to also keep all of the SRC members in line. I don’t know where she finds the time! I do know from her Instagram account that she is a list maker and planner organizer. She has inspired me to purchase washi tape and beautify my Erin Condren planner, too!

I struggled finding something to make from Sarah’s blog, not because there wasn’t anything that interested me, but because 90% of her recipes are the types of foods we eat in my house! A lot of things I already have recipes for on my blog. But when I spotted her Stromboli I knew I had to make it! My husband and I are avid Cutthroat Kitchen watchers and earlier last season there was a stromboli challenge, my husband didn’t know what stromboli was so I explained that it’s essentially a rolled pizza, and that I’d been wanting to try making one. Checking this item off my culinary bucket list is why I didn’t pick her homemade ranch dressing mix, chocolate chip cookie dough overnight oatmeal, mozzarella sticks, or even Butterbeer! (If you know me but at all you know how hard that last one was to pass up.)

The stromboli was exactly what I was imagining it’d be. I took a little help from the grocery store and used a store-bought refrigerated dough, conveniently already in the shape of a rectangle. I also swapped the ham for deli-sliced pepperoni (not the small pizza sized pepperoni). I ran out of Parmesan cheese the night before so sprinkled the top of the stromboli with kosher salt instead.

We demolished the stromboli watching Auburn football – a perfect game day meal or appetizer!

Stromboli

Ingredients:

  • 1 pizza crust (store bought or homemade)
  • 1/3 C marinara sauce (store bought or homemade), plus more for serving
  • shredded mozzarella cheese
  • hard salami
  • deli pepperoni
  • 1 egg, beaten (egg wash)
  • dried parsley

Steps:

  1. Preheat oven to 500 degrees F.
  2. Roll pizza dough into a rectangle, approximately 10×16″.
  3. Spread marinara sauce on the bottom two thirds of the dough.
  4. Top the sauce with shredded cheese, deli meats, and another layer of shredded cheese.
  5. Brush the uncovered portion of the dough with the egg wash. Fold the edges of the dough and brush with egg wash.
  6. Roll from the bottom up, like a jelly roll or roulade. Place seam-side down on a baking sheet. Brush the top with egg wash and sprinkle with kosher salt and parsley flakes.
  7. Bake 10-20 minutes, until dough is fully cooked. (The cook time will vary based on your dough recipe.) If the stromboli starts to burn, tent with aluminum foil. Allow stromboli to rest 5 minutes before slicing. Serve with additional marinara sauce if desired.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2013/08/stromboli.html*

Stromboli for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here: