The Secret Recipe Blog

Serves: 6
Ready In: 30-60 minutes

Ingredients:
2 bags (1 pound size) fresh spinach
1/8 pound butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour
1 pint heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon Tabasco sauce –(or more to taste)
1/2 teaspoon salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey jack cheese
1 can/jar artichoke hearts — coarsely diced

Directions:
Steam spinach; strain and squeeze water out. Must be very dry. Chop finely and set aside.
In heavy saucepan, melt butter. Then, add garlic and onions and saute for about 3-5 minutes.
Add flour to make a roux. Stir and cook about 1 minute.
Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.

Remove from heat and let stand 5 minutes.
Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and jack cheese.
Stir until cheese is melted. Serve immediately.
Serve with salsa, sour cream and tortilla chips or pita bread for dipping.

(27 votes, average: 3.81 out of 5)

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Serving Size: 4
Ingredients:
1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat — thawed if necessary
Salt — to taste
Chopped parsley

Cooking Directions:

Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.

Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
Garnish with parsley

(14 votes, average: 3.79 out of 5)

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Makes: 10 pancakes
Ready In: Less than 30 minutes

Ingredients:
4 cups Bisquick or Jiffy Baking Mix
3 extra large eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted vegetable shortening, room temperature
Directions:
Place the dry pancake mix into a large bowl.
Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don’t overmix).
Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
Makes about 10 pancakes 8″ in diameter.

(88 votes, average: 3.34 out of 5)

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Servings: 2

Ingredients
10 sea scallops
salt and pepper to taste
1 tbsp. Garlic, minced
2/3 cup orange juice
1/4 cup & 2 tbsp. Olive oil
1 tomato, diced
1 bunch fresh basil
1 tbsp. Lemon juice
3 zucchini, julienned
1/4 cup sun dried tomatoes

Preparation:
1. If sun dried tomatoes are moist, dry in 200 degree oven for about 15 minutes (until dry)
2. Chop sun-dried tomatoes in blener until it becomes a smooth powder, set aside.
3. Add basil, orange juice, and lemon juice to blender. Blend on moderate speed while drizzling 1/4 cup of olive oil in mixture.
4. Heat non-stick pan over medium heat, add 1 tbsp. Olive oil and garlic. Saute garlic for 15 seconds, do not burn, then add zucchini. Saute together, stirring frequently for 2 minutes until zucchini softens. Season with salt and pepper. Add tomoatoes then turn off heat.
5. Heat another non-stick pan over medium-high heat. Season scallops with salt and pepper and with sun-dried tomato powder. Add 1 tbsp. Olive oil to pan and add scallops slowly.
6. Let cook for about 3 minutes, then flip. Let cook for another 2 minutes; transfer to a paper towel.

To serve:
1. Mound zucchini in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle vinaigrette around the dish. Garnish with fresh basil sprig and a sprinkling of tomato powder.

(3 votes, average: 4.33 out of 5)

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