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July 20, 2015

Grilled Steaks with Ginger Hoisin Sauce

Welcome to this month's edition of  The Secret Recipe Club.

This month I was assigned to Jane's blog, The Heritage Cook. I was in foodie heaven looking through all of her recipes. Seriously, the list was so long and hard to narrow down! Her photos are beautiful, most of her recipes are gluten-free, and her writing style is so welcoming. The potato-loving side of me wanted to make her Fully Loaded Green Chile Potato Skins and her Creamy and Cheesy Potato Casserole. With me being a steak-loving girl, and my blog very much lacking in that area, I was also drawn to her steak recipes like her Grilled Steak Sandwiches with Portobello Mushrooms. It's no secret I am all about the grill during summertime. But ultimately I went her Grilled Steaks with Spicy Hoisin BBQ Sauce. I am obsessed with that Asian hoisin flavor and knew it would be a winner. 

And it was! PJ loved the sauce, and he isn't a fan of soy sauce usually. I LOVED it! I'll be making it for sure for grilled chicken, pork, steak of course... pretty much everything! 
This steaknpotatoeskindagurl says this one's a keeper.

*Note: Hoisin sauce can be found in most Asian aisles in the grocery store.

Grilled Steaks with Ginger Hoisin Sauce
adapted from The Heritage Cook

  • 2 Ribeye steaks
  • Olive oil, salt, and pepper for seasoning the steaks
  • 1 yellow onion, thinly sliced
  • 2 tablespoons butter for sauteing the onion
For the Ginger Hoisin Sauce:
  • 1/4 cup canola oil
  • 5 shallots, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger root, finely grated
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 bunch cilantro, minced
  • 1/3 cup hoisin sauce
  • 4 tablespoons soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons honey
  • 3 tablespoons butter
Allow steaks to set at room temperature for 15 minutes. Rub the steaks with olive oil and sprinkle with salt and pepper. 

Saute sliced onion with 2 tablespoons butter in a skillet until caramelized. 

Place steaks on a hot grill. Cook steaks for 5-6 minutes per side for medium. Brush with the Ginger Hoisin Sauce during the last few minutes of grilling, reserving additional sauce for dipping. Remove from the grill and let rest on a cutting board for at least 5 minutes. Serve steaks with the caramelized onions and Ginger Hoisin Sauce for dipping.

Next time I'm definitely making that Asian Slaw too!

Check out my past Secret Recipe Club posts.


Linking up here.

Peace, and bacon grease!

June 15, 2015

Garlic Lemon Dill Salmon

It's time for another month of  The Secret Recipe Club.

This month I was assigned to Heather's blog, It's Yummy to My Tummy. I was so tempted to make her Funnel Cakes, because it's summer and all I can think about is festivals and state fairs with funnel cakes. I also want to try her Cilantro Lime Chicken BLAT Sandwich and I plan to soon ... mmm looks like the perfect summer dinner. Also intrigued by her Strawberry Cream Cheese Sugar Cookies... loving the use of strawberry cream cheese in these!

But I've been diggin salmon lately and went the healthier route than usual lol. I love lemon and fish but add garlic and that perfect dill flavor, and I'm sold. We didn't grill ours, but instead pan-seared them. Whether you grill, pan-sear, or bake it, it's sure to please. 

Can't believe I'm saying this, but I officially like salmon. Like, love salmon. Never thought those words would come from a steak n potatoes lovin kinda gurl like me  :)

Thanks for the delicious recipe, Heather, and confirming my newfound love of salmon!

Garlic Lemon Dill Salmon
adapted from It's Yummy to My Tummy
  • four 6-8 ounce salmon fillets (with skin on)
  • juice from 1/2 of a lemon
  • 3 teaspoon fresh dill 
  • 2 teaspoon minced garlic 
  • 1 teaspoon lemon pepper seasoning
  • 4 tablespoons butter, melted
  • salt and pepper, for seasoning
  • 1 tablespoon butter
In a bowl, add melted butter, lemon juice, dill, garlic, and seasonings together. Mix well. Brush on the top of the salmon fillets. 

Preheat skillet, add 1 tablespoon butter. Place salmon fillets, skin side down, in the skillet. Do not turn the salmon fillets until they are almost done, at least 5 minutes or until they start to look more opaque. The result will be a crispy skin. That last flip of the salmon only lasts for a few seconds, as you want it on long enough just enough to give a nice sear on top.

Check out my past Secret Recipe Club posts!  

Linking up here.

Peace, and bacon grease!

May 18, 2015

Tomato Avocado and Onion Salad

Hey blog friends!

I'm back for another month of The Secret Recipe Club

This month I was assigned to Nayna's vegetarian blog, Simply.Food. She has lots of fun recipes and since I'm a meat eater, it was nice to see new-to-me recipes. What really caught my eye were her Egg Fried Rice, Oreo Cheesecake, and White Lemon Chocolate with Pistachio Nuts. Yum! Ultimately I chose a simple and delicious side perfect for any meal and that screams summer! 

We loved this salad and decided to add avocado to give it that extra creamy flavor. The lime juice and cilantro really top it off nice. I love the colors, it's perfect for summer, and I know we'll be making it all the time!! 

Thanks, Nayna. It was a blast perusing your site this month. So many great recipes to choose from, and this one sure didn't disappoint!

Tomato Avocado and Onion Salad
adapted from Simply.Food

1 ripe tomato
1/2 red onion
1 avocado, sliced
juice of 1/2 a lime

salt and pepper
cilantro, for garnish


Slice the tomato, red onion, and avocado. Season sliced tomatoes and avocado with salt and pepper. Sprinkle with lime juice. Top with cilantro. Serve immediately.

Check out my past Secret Recipe Club posts!  

Linking up here.

Peace, and bacon grease!

April 20, 2015

Chocolate Peanut Butter Crunch Bars

Time for another month of The Secret Recipe Club!

This month I was assigned to Kara's blog, Happy Go Lucky. So many yummy recipes to choose from, like her Pizza Casserole, Samoas Milkshakes, and Jalapeno Pimento Cheese Spread... can I have them all?!? At once? But man, I couldn't pass up a chance to make these.

These remind me of peanut butter crackers.... with chocolate. Mmmm. The chocolate and peanut butter really shown through, along with the crunch of the crackers. And the graham cracker concoction that goes in the middle?! I wish there was more! I think in the future I'm going to try it without the peanut butter, and maybe with some sea salt on top to give it that sweet and salty taste I always love. So many ways you could go with these! You could try with different kinds of crackers... maybe Townhouse (love!). Or use saltines and make something that kinda resembles these guys.

Basically, what I'm trying to say is, whether you're a peanut butter, chocolate, caramel, crunchy-crackery-graham crackery-lover, or all of the above, you'll enjoy these treats :)

Thanks for the great recipe, Kara! And I'll be back to make that casserole for sure.

*Note: we didn't use the whole box of Club crackers, but almost all of it.

Chocolate Peanut Butter Crunch Bars
from Happy Go Lucky
  • 1 box of Club crackers
  • 1 box of Honey Maid Graham Crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup peanut butter
Line an ungreased 9 x 13 pan with foil. Spray foil with cooking spray to prevent bars from sticking. Line the bottom of the pan with Club crackers.

Crush graham crackers using a food processor.

In a large sauce pan, melt butter. Add crushed graham crackers, brown sugar, sugar, and milk. Bring to a boil; let boil for 5 minutes, stirring occasionally. 

Pour 1/2 of the mixture over the crackers. Place another layer of crackers and spread the remaining butter mixture over the crackers. Top with a third layer of crackers.

In a small sauce pan, melt chocolate chips and peanut butter over medium-low heat. Spread evenly over the crackers.

Cover and chill for at least one hour before cutting to allow to set.

Check out my past Secret Recipe Club posts!  

Linking up here.

Peace, and bacon grease!

March 16, 2015

BLT Stacks with Buttermilk Bleu Cheese Dressing

Hey you!

Time for another month of the Secret Recipe Club!

This month I was assigned to Jenna's blog, The Painted Apron. Ooooh my goodness, she has sooooo many good, unique, creative recipes on her blog! (She's also an amazing painter...check out her gallery. I'm OBSESSED with the painting, "Hair Salon"). I found myself so torn and it was so hard to decide. The weather has been really nice around here lately... perfect grilling weather!... and so her BBQ Grilled Chicken Nachos were calling my name. Um, Cheddar & Chive Hushpuppies?!? That sounds like the best thing ever, but I was just a little timid to bust out the deep fryer. Asian Short Ribs and French Onion Stuffed Mushrooms with Gruyere & Rosemary Croutons. I'm so impressed! I want it all. 

I chose her delicious Stacked Tomato Salad because I had some bacon and beautiful lettuce to use up. And, well, BACON. PJ made a song about me (he raps!) and it was the sweetest thing ever, of course he had a line in there about loving me so much he'll put bacon in my casserole  :) That's true love right there. Anyway, I digress, I digress. 

I decided to add some sweet red onion to set these tomato stacks over the top, and for that extra pop of purple for the photos. I can't lie. The things that go into being a food blogger :) I also did a mix of sour cream and mayo to thicken up the dressing a bit. 

These are the perfect light side item, and that homemade buttermilk blue cheese dressing really sets it over the top. It looks so fancy, but is so easy. And you know I love that. Who doesn't???

BLT Stacks  with Buttermilk Bleu Cheese Dressing
adapted from The Painted Apron

*Yields: 2 BLT Stacks

  • 1/2 cup buttermilk
  • 1/2 cup bleu cheese crumbles
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • freshly cracked black pepper
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 red onion, sliced
Tomato Stack:

  • 1-2 tomatoes, sliced into 6 slices
  • 2-3 slices bacon, cooked
  • 2 lettuce leaves
  • 2-4 bleu cheese dressing (recipe above)
Season tomato slices with salt and pepper. On each lettuce leaf, stack one slice tomato, 1/2 slice bacon, one slice tomato, 1/2 slice bacon, and top with another slice of tomato (3 slices per stack). You can use a toothpick to secure stacks, if desired. Drizzle stacks with bleu cheese dressing. Top with additional bacon for garnish, if desired.

Printable Recipe

Check out my past Secret Recipe Club posts!  

Linking up here.

Peace, and bacon grease!