Today is the first Monday in MARCH!

MARCH??

How did that happen?? Golly time flies….

Anyway….. first Monday means SECRET RECIPE CLUB!! And that means tons of great recipes to look through on a new Foodie blog and come up with something NEW to cook or bake. Wasn’t any easier this month than it was the other months, especially when there are SO MANY good recipes on

Chris and Rachel are the hosts and two or three days a week they cook/bake and post a delicious dish. Some of them are their own creations, some are modified from other sources. Where ever they come from, it was hard to choose, but…I did!!

For Breakfast:

    Bacon Egg Cheese Quiche

I have been making quiche for a while now. But I don’t do them often because they are usually way too big for just two of us and/or they use an extraordinary large amount of eggs. Finding this small recipe on this blog was a Gibb’s style head slap. Just make them SMALL!! 1/2 of the recipe was just enough to make two Texas sized muffin quiches. Perfect!!

Ingredients

    5 pieces bacon
    1/4 tomato, chopped {Nope, none in the fridge, but did have some white corn/black bean salsa – used about 1/4 cup}
    1/4 onion, chopped
    1/2 scallion, chopped
    1/2 cup frozen spinach, cooked and squeezed dry {I used fresh and chopped it!}
    3 eggs {I used 2 whole eggs}
    salt and pepper to taste
    1/8 cup fat free sour cream
    1/4 cup shredded mozzarella cheese
    1/4 cup shredded cheddar cheese


Preheat oven to 325 degrees.
Fry bacon in a skillet, plate and pat dry when finished, then chop.
Discard most all of the bacon fat from the skillet.
Add tomato, onion, scallion, spinach and bacon to the pan.
Cook on low until onion is translucent.
In a small mixing bowl, beat eggs with sour cream, salt and pepper.
In a muffin tray, sprayed with non stick cooking spray, divide the egg mixture equally into 4 of the muffin spots (about 1/4 cup of mixture).
Add the vegetable/bacon mixture and top with cheese.
Bake for 22 minutes or until cooked through.

What was somewhat different about this recipe, besides the size, was the fact that the ingredients were layered in the muffin cups rather than mixed before hand. Good idea!

These were just right for a light breakfast. Great flavor!

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For Lunch:

    Wild Rice Soup

Soup is NOT something I like in the summer. But since it is still WINTER, officially, in the Deep South soup seemed like a good idea. Soup on a cold day is very comforting. HOWEVER…..it was 78 degrees the day I made the soup. But since it was a really LIGHT soup it was perfect for a light lunch. AND it was delicious!!

Ingredients:

    1/2 cup (3 oz) wild rice
    1 onion, finely chopped
    2 celery stalks, finely chopped
    1 green pepper, finely chopped
    4 bacon slices
    4 white button mushrooms, stems removed, chopped
    4 cups (32 oz) chicken stock
    1/2 cup (4 fl oz) cream or milk
    1 tablespoon fresh parsley, finely chopped

Put wild rice in a saucepan with enough water to cover, bring to a boil and cook for 40 minutes {my rice took over an hour to cook.} until rice is tender, then drain. Or, substitute straight wild rice with a wild rice and long grain rice mix (cooking time will be about 20 minutes instead). Set aside.
In a large saucepan, cook bacon until very crisp. Remove bacon to drain on paper towels and pour out excess bacon fat but don’t scrape or clean the pan.
Return fry pan to heat and add the onion, celery, pepper, and cook until onions are translucent. Add mushrooms and cook additional 2 to 3 minutes.
Pour in the chicken stock and bring to a boil, then add the rice, chopped bacon, cream, and parsley and continue to cook until boiling.
Serve in deep bowls with bread.
I had some Asiago cheese bread and it was perfect with this soup!

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So! That leaves only SUPPER. I needed something quick. And this mac and cheese with a twist filled the bill.

What makes this quick is the use of a rotisserie chicken that is shredded and added into the macaroni. The cheese sauce is made with sharp cheddar and Monteray Jack cheese which adds a little extra kick. That AND the addition of Franks Hot Wing Sauce. {I had Louisiana Brand Hot Wing Sauce which is almost identitical to Franks.}

This was not one of our favs because we are not fans of HOT spicy foods, but as I was making it I was thinking more of THE BOY who is a big fan of Hot Wings and Hot Sauce. AND he did love it. It didn’t take him long to finish it off. Even though I made only 1/2 of a recipe it still made a large dish of pasta. The only chage I made in this recipe was to use Feta Cheese rather than Blue Cheese on top of the dish.

I have been following The Keenen Cookbook for a couple of months but this was the first time I had actually cooked from it. I am glad it was my ‘assignment’ for this months SRC.

If you like exploring new blogs maybe the SECRET RECIPE CLUB is right up your alley. A new blog to cook from each month is great fun! If you click on Mr. Linky below you can see what the other members of Group A (there are four groups all together – lots of recipes) and see what they discovered!!!



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