JUNE!! Seriously? SERIOUSLY!! Well at least there is a bright spot to the first of June.

    Secret Recipe Club Reveal

The first Monday of the Month is always the reveal day for Group A. And there are always some delicious recipes to be had. Like the ones I found on Lisa’s blog – Cook Lisa Cook. Lisa says her blog is where she shares her favorite recipes. Well, many of them just became my favorites, too. I managed to narrow my choices down to 15 which I stored on Pinterest but then narrowing it down to just a couple I could handle in a few days was harder. In the end I ended up with THREE….okay four!!

I was going to make Lisa’s Hearty Sausage Cheese Quiche but found out I didn’t have any sausage. So I switched over to the Bacon and Swiss Cheese Quiche to find I didn’t have any biscuits. SHEESH!! So..I put the two together and ended up with


      Hearty Bacon, Mushroom and Cheese Mini Quiche.
    7 slices bacon, diced
    1 cup fresh chopped mushrooms
    1/2 cup chopped green bell pepper
    10 eggs
    1/4 cup milk
    1/4 teaspoon ground black pepper
    4 ounces Cheddar cheese, shredded
    1/2 cup sliced green onions

Perheat oven to 350. Fry bacon until crisp. Remove from skillet and add in the bell pepper, mushrooms and green onions. Sautee until tender. Spray 10 regular-sized muffin cups with cooking spray. Mix the bacon and veggie mixture with the eggs and cheese and fill the muffin cups until about 3/4 full. Sprinkle with additional cheese. Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Remove from the oven and into the top center of each Quiche Cup.

For dinner this week I made her


Potato Crusted Chicken Tenders
2 boneless, skinless chicken breasts
1/2 cup instant potato flakes
1 TBS. Italian seasoning
1 TBS. garlic powder
1 tsp. salt
1/2 tsp. fresh ground pepper
Peanut oil or cooking oil of your choice

Slice the chicken breasts into strips about pointer finger wide. In a shallow bowl mix together the potato flakes, Italian seasoning, garlic powder, salt & pepper and set aside. Over a medium-high flame, heat a large heavy bottomed or cast iron skillet. When hot, add just enough oil to lightly coat the bottom of the pan. One-by-one press the chicken strips into the potato flake mixture to coat completely and then carefully add to hot pan. Do not crowd the pan. Turn the chicken when the potato flakes get golden brown and remove from pan once the chicken strips are cooked through. Add oil as needed throughout the cooking process.

I loved the texture the potato flakes gave the crust of the tenders. It was different from anyway I had ever made them. Lisa chose to use the potato flakes because Maisie, her ADORABLE daughter, has some allergy issues. So Lisa has to be very creative. Definitely a keeper.

With the tenders we had Lisa’s Bacon and Cheese Zucchini Fritters.


I have made zucchini fritters before but they have always been a little bland. Now I know what they were missing – Bacon AND Cheese!!!

      3 cups grated zucchini
      1 medium sweet onion, grated
      3 large eggs
      1 cup grated sharp cheddar cheese
      1/2 cup bacon bits
      1/2 tsp sea salt
      1 tsp. freshly ground black pepper
      peanut oil or oil of your choice

Add the grated zucchini and grated onion to a cheesecloth lined sieve and squeeze & press out as much of the water as possible. In a large bowl add the squeezed out zucchini & onion, eggs, grated cheese, bacon bits, salt & pepper. Stir to combine well.

Heat a large cast iron skillet over medium high heat and add just enough oil to coat the bottom of the pan. Using a large cookie scoop portion out the zucchini mixture into the hot pan, being careful not to over crowd the pan. Press and spread the zucchini mixture just a little. Cook until the bottom side is golden and then carefully flip to cook the other side. Once both sides are golden remove to a paper towel lined cooling rack. Serve hot. Definitely on my summer rotation when the zucchini start coming in.

If you want to join in with the Secret Recipe Club just click on the link and follow the instructions and make new friends. Easy Peasy and GREAT COOKING!!!

And visit the other members by clicking on the link below.

I found out after the fact that this post never made it up. To Lisa and the other members of SRC I sincerely apologize.