Skip to main content

SRC Reveal: BCMom's Kitchen


It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to BCMom's Kitchen. Meet Anna who writes: "There's nothing like a home-cooked meal! In this age of fast food and busy schedules, it seems almost a thing of the past." She has worked to find recipes which are not only good, but easy and encourages her readers to get cooking!

Taking her 'easy' mantra to heart, I picked her recipe for a Cream Cheese Pesto Dip because I had blocks of cream cheese in the fridge from a cheesecake I didn't make for my husband's birthday - I made a Rhubarb Galette instead - and some leftover dandelion pesto - from a cookbook review I did of Miche Baker's Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers.

Cream cheese
Minced garlic
dandelion pesto (or whatever pesto you have on-hand)
Feta (I forgot to add this)
Diced tomatoes
Lemon Zest

Layer all ingredients. No measurements, just whatever looks good to you. I skipped the feta inadvertently and added lemon zest just before serving.

Warm in the oven for approximately 10-15 minutes at 350°. Serve with slices of bread or crackers. Delicious and easy!

Comments

  1. Hey! I was lucky enough to get your blog this month and I really enjoyed looking through your recipes! And I look forward to seeing your future posts!!

    ReplyDelete
  2. Mmm, that looks sensational!

    ReplyDelete
  3. I love dips! This looks great!

    ReplyDelete
  4. This is so simple and fun - what a great combination of flavors. It looks beautiful too - an added bonus.

    ReplyDelete
  5. This looks great - a fantastic SRC pick! That pesto in particular sounds amazing!

    ReplyDelete
  6. Yummy looking snack treat!!! Great find!

    ReplyDelete
  7. Use goat cheese instead of the cream cheese, and I'd be tempted to not share...

    ReplyDelete
  8. I love this dip! The lemon zest makes it look pretty.

    ReplyDelete
  9. sounds like such a summery dip. love it!

    ReplyDelete
  10. That sounds good. I love the combination of flavors. Great choice.

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce