Skip to main content

SRC July Reveal: Itzy's Kitchen

It's time for the July Secret Recipe Club reveal...thanks to Jane for linking my post up since I'm currently off-line, celebrating my parents' 40th anniversary!
Secret Recipe Club
What's the Secret Recipe Club? It's a group started by Amanda of Amanda's Cookin' but recently handed off to April of Angel's Homestead. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure.

This month I was assigned Itzy's Kitchen, written by Erica, a wife, a mother, a cost analyst, and part-time fitness instructor.... She is one busy gal!

I decided to try my hand at two of her recipes. First up, her Honey Almond Butter Cereal Bars. I am notorious for cooking a full breakfast for my three boys - omelettes, potatoes, sliced fruit - and packing their lunches, but somehow ending up without anything in my belly. I figured that Erica's bars might be just the grab-and-go I need. I had a couple of challenges with making her recipe as is since we don't have a microwave and I don't buy boxed cereal. I adapted by using the honey at room temperature and subbed some of my homemade granola and raw rolled oats. It turned out really well.




1/2 C honey (I had some fresh honeycomb from which Riley, my 10-year-old helped me extract the honey)
1/2 C raw, unsalted almond butter
1/4  C ground flaxseed
2 1/2 C granola (click here for one of my granola recipes)
1/2 C raw rolled oats
1/2 C dried wild blueberries
1/2 C unsweetened dried coconut
1 t ground cinnamon
1/2 t ground nutmeg

Pre-heat oven to 350 degrees F. Lightly oil a 9x13" baking dish. In a large mixing bowl mix all of the ingredients together until well blended. Tamp the mixture down so that it's pressed down firmly and evenly. Bake for 20 minutes. Allow mixture to cool completely. Then cut into bars. Enjoy!

Then I made Erica's German Potato Salad. I usually make a potato salad with caramelized leeks and kale, but I loved the look of hers - with vinegar and bacon and no mayonnaise. Yum!




8 oz applewood smoked bacon
1 trimmed, sliced leek
3 sliced ribs of celery
2 T white whole wheat flour
2 T honey
freshly ground pink Himalaya salt and flower pepper
1 C water
1/2 C honey balsamic vinegar
6 boiled potatoes (Erica peeled hers, I left the skin on mine), cubed

Cook bacon till fat is rendered. Add leeks and celery in bacon drippings until tender. Blend in flour, honey, salt, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Add potatoes, tossing lightly. Heat thoroughly, about 10 minutes.

Well, I'd call both of those a wild success. Thanks, Erica, for the culinary inspiration. ~CMM


Comments

  1. Those bars look wonderful! Great pick for the SRC.

    ReplyDelete
  2. Wow! You outdid yourself- both look fantastic :) Glad you enjoyed. Hope the celebration is awesome

    ReplyDelete
  3. Yum, I LOVE german potato salad - so tangy and tasty! Just wanted to give you a heads up that I had your blog this month! :)

    ReplyDelete
  4. Great way to adapt the cereal bars, they and the potato salad both look wonderful.

    If you haven't already, I'd love for you to check out my SRC entry Double Chocolate Mousse Cake

    Lisa~~
    Cook Lisa Cook

    ReplyDelete
  5. we love cereal bars so much, but both dishes sound great!

    ReplyDelete
  6. Potato salad is always a show-stopper for me... I would often just have a full dinner with a fresh batch of it and bacon is definitely a must! lol
    First time I read of a potato salad done with a veloute-kind dressing, interesting... :-)

    ReplyDelete
  7. I like potato salad :) greetings from my kitchen!

    ReplyDelete
  8. Looks yummy. What a fun blog check out my blog if you get a min and have not already :).

    Have a great day

    http://thedailysmash101.blogspot.com

    ReplyDelete
  9. Those bars look perfect for a grab and go b'fast - which I usualy forget about. And the German potato salad - haven't made it in ages. Thanks for the reminder.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur