Secret Recipe Club is The Spiffy Cookie.
I've told you about the Secret Recipe Club before.
We're a bunch of bloggers who are split into groups, we then get assigned a 'secret blog' to make and post a recipe from and then we all post them on the same day and see just which recipe from our blog that appealed to our assigned blogger. I'm in group A, which means I have to make and post a recipe on the first Monday of the month.
This month I got The Spiffy Cookie Erin seems to be not only a talented baker, cook and all around majorly accomplished person, but she's also a microbiology researcher. Wow... And did I mention she's also a proud aunt. A very busy lady.
And with all that she also has a great blog and I had so much fun looking up recipes.
Confession time here, I didn't get much beyond her appetizer section until I realized I had yet another potluck to go to and then I looked up salads. I had some chicken, grapes and apples and I found 'the recipe', but in the way of bloggers I did change it up a tad. I didn't have any yoghurt, but I did have some Litehouse Ranch Dressing and some lovely buttermilk in the fridge, so I mixed them together. Why not? And I added some Miracle Whip, cause it needed, something more. There wasn't a great deal of dressing on here, but that's a good thing for me.
Recipe: Fruity Chicken Salad Serves 8 or so
2-3 Chicken Breasts, broiled, cooled and chopped, about 4 cups worth
1/2 cup Litehouse Ranch Dressing
1/2 cup Buttermilk
1 tablespoon Miracle Whip
1 tsp. Celery Seed
1 1/2 cups Seedless grapes (I had some
1 apple, diced (I had some new crop Gala apples)
1/2 cup Golden Raisins
1 cup Pecans, chopped
1/2 cup Toasted Sunflower Seeds (can also use regular seeds)
Serve however you like to eat Chicken Salad. Erin suggests eating them wrapped in whole wheat tortilla. Although I think this would be so good in some mini croissants or maybe piled on some patty shells or ?
I was going to add some Dried Cranberries to this salad cause I thought they would add not only a nice pop of color, but a little something extra. However, the cranberries that I 'knew' I had, are hiding, somewhere in the pantry and won't come out when I go look, so I opened up a package of golden raisins and added them instead. It was a good thing.
Shepherds Pies in a Potato Skin. I'm thinking it would be a fun take along to a potluck when it gets cooler here. It's still too darn hot outside to think about keeping the oven on for any length of time.
Erin had lots more recipes that I've bookmarked, along with her site.
There was her Banana Bread Granola Bites which I actually had decided to make but then forgot to buy the Dried Bananas for it. But I will be making them, sometime.
The Bacon Fig Asiago Grilled Cheese Sandwiches sounded great as well.
I'm just so glad I got her blog, cause as soon as I can carve out some more time, I'm going to dive in, headfirst and look at the rest of her recipes. Even though I got stuck in the Appetizer section for way too long this month.
BTW... The leftover salad, and there wasn't much left, made a great breakfast. I thought it was pretty healthy, fruit, protein and nuts. And the apples stayed nice and crunchy and white.