Moxie’s blog that is! And glad I did cause there are plenty of great recipes there to try. Which is the problem. Which one(s) to make for this months Secret Receipe Club. And if you don’t know what that is you need to visit SRC and get the low down! Every month we get a SECRET blog to cook from and then we all reveal it on the same day. You get to know so many great bloggers and their recipes. Like Moxie!

Moxie lives in Boston with her pug, Ginger. She grew up in Long Island with four siblings. A nice large Italian family with lots of great recipes passed down through the family. So it is no wonder it was hard to pick. I managed to narrow it down to 20 recipes which I pinned for later. I finally narrowed THAT down to three quick ones I knew we would enjoy – often!!

    Like her….


    Green Beans with Caramelized Shallots

There is nothing better than good fresh beans with lovely onions cooked down in butter and brown sugar.

    1 lb fresh green beans, trimmed
    2 tablespoons butter
    1 tablespoon olive oil
    2 tablespoons brown sugar
    1 lb shallots, halved lengthwise and peeled
    1/2 tsp fresh thyme OR 1/4 tsp dried thyme
    2 tablespoons red wine vinegar
    Salt and freshly ground black pepper

Cook green beans in boiling salted water for 5 minutes or until semi-tender; drain. Dump green beans into ice water to stop cooking so they don’t get mushy. Drain and set aside.
In a large skillet, melt butter, olive oil and brown sugar over medium-high heat. Add shallots and sauté 5 minutes, breaking them apart with a wooden spoon. Stir frequently so the sugar does not burn. Reduce heat to medium-low, add thyme and vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
Increase heat to medium-high and add the green beans back to the pan. Add salt and freshly ground black pepper to taste. Sauté 3-5 minutes or until heated through. Serves 2 as a side dish.

The only thing I did different was to sautee the beans in a little butter and olive oil, instead of boiling them, and then add the cooked onions and cooked a little longer. So good!

One of my favorite soups is Tomato Basil so I am always looking for a good recipe. Moxie had one. And it so good. I am excited, also, because I got to use some Basil from the garden. She served hers with a grilled sandwich and that sounded like a perfect lunch.


    2 (14-ounce) cans diced tomatoes
    1/2 cup olive oil, divided
    Salt and freshly ground black pepper
    2 stalks celery, diced
    2 small carrots, diced
    1 large onion, diced
    4 cloves garlic, minced
    3 cups chicken broth
    2 bay leaves
    4 tablespoons butter (1/2 stick)
    1/4 cup chopped fresh basil leaves, plus more for garnish
    1/2 cup heavy cream, optional

Preheat oven to 450 degrees F. Drain cans of tomatoes, reserving juice for later. Pour 1/4 cup olive oil on foil-lined baking sheet along with diced tomatoes. Season with salt and pepper. Roast in the oven for 15-20 minutes, turning halfway through baking.
Meanwhile, in a large stockpot, heat remaining 1/4 cup olive oil over medium heat. Add the celery, carrots, onion and garlic, cooking until softened, about 15 minutes. Add the roasted tomatoes, reserved juices, chicken broth, bay leaves and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. Serves 4.

Instead of her basic grilled cheese, though, I made her

    Grilled Cheese with ‘Shrooms

    1 teaspoon olive oil
    4 ounces mushrooms, sliced
    Dash of thyme
    1/8 teaspoon salt
    Freshly ground black pepper, to taste
    2 ounces shredded mozzarella, divided
    2 slices of wheat bread
    Cooking spray

In a small skillet, heat olive oil on medium-high heat. Cook mushrooms until they start to turn golden brown, stirring occasionally. Season with salt and pepper. Set mushrooms aside in a bowl and wipe out your skillet with a paper towel.
Spray your skillet with cooking spray and turn back to medium-high heat. Place one slice of bread in pan and cover with one ounce mozzarella cheese, reserved mushrooms and then remaining one ounce mozzarella cheese. Top with the other slice of bread and spray more cooking spray right over the top.
Grill sandwich about 2-3 minutes per side, just until it starts to turn golden brown and the cheese melts, flipping once. Serves 1.
And I was right. It WAS the perfect lunch. So many more dishes I want to go back for, but until then, as Moxie would say:

    Tutti Mangia!