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!

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