The Secret Recipe Blog

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I must admit, I get lazy from time to time and turn to take out for my dinner solution. Last week I tried Boston Markets Cucumber Salad and it really hit the spot. A nice light salad is always welcome in my home. It doesn’t get much easier than this recipe. Try it out for yourself…its as easy as 1…2…

2 medium cucumbers w/skin; 1/2″ slices
1/4 red Spanish onion, 1/2″ dice
1 large ripe tomato, dice
8 oz Paul Newman’s olive oil and, vinegar dressing
1 tsp dry dill weed
1/2 tsp dry parsley, mince
1/4 cup olive oil

1 Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, cover tightly.
2 Allow salad to marinate for 24 hours in fridge before serving. Do not freeze.

(16 votes, average: 3.69 out of 5)

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I’ll be honest…I’m not a huge fan of seafood.  On the other hand, my brother loves it!  So I decided to make a nice fish dinner for him this past weekend while he was in town visiting.  Him and his wife loved it!  I made myself a broiled chicken breast…lol.  So here is the recipe, I’m sure you will enjoy.  It doesn’t get more simple than this one.

3 pounds fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
1 egg

Serves 4

1  Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
2  Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325F oven until all pieces have been fried.

(30 votes, average: 3.47 out of 5)

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When I was in college I used to always go to Rainforest Cafe for a good snack after class. I have no idea why, since it was always packed, but unfortunately, that location has since closed. I was so glad to find this copycat recipe, it’s so easy to prepare. I hope you enjoy!

Serves: 4
Ready In: Less than 30 minutes

Ingredients:
4 hamburger buns
4 – 6 ounce skinless chicken breast
8 slices bacon, cooked
8 slices cheese
4 teaspoons Cajun seasoning
4 tablespoons teriyaki sauce
1 cup roasted red pepper
8 whole lettuce leaves

Directions:
Toast hamburger bun.
Rub chicken with Cajun seasoning. Grill chicken breast until cooked through.
Brush with teriyaki sauce after grilling.
Assemble sandwich and serve.

This sandwich is served with Safari Sauce, so here is the recipe:

Safari Sauce
Makes about three 8-ounce jars.

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined. Spoon into three 8-ounce jars and seal with lids. Store the sauce and use it on sandwiches.

(17 votes, average: 3.94 out of 5)

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I’m back with yet another tasty quesadilla recipe.  I remember as a child going to Chi Chi’s with my family at least once a month until they closed down the location near my house.  Sadly, I have not eaten at Chi Chi’s since then, so I was so excited to find this copycat recipe for there Steak & Mushroom quesadilla.  This was last nights dinner, and it was a success around the kitchen table.  Enjoy!
Serves: 4
Ready In: Under 2 hrs

Ingredients:
4 ounces skirt steak (marinate in soy sauce, pineapple juice, garlic, salt and black pepper)
1 ounce sliced red peppers
1 ounce sliced green peppers
1 ounce sliced yellow onions
2 ounces sliced mushrooms
1 ounce garlic butter
1 (12″) Flour Tortilla
3 ounces Monterey Jack and Cheddar Cheese Blend
1 ounce Shredded Iceberg Lettuce
1 ounce Guacamole
1 ounce Sour Cream
2 ounces Chi-Chi’s Brand Chile con Queso or other dipping sauce
3 ounces Fresh Pico de Gallo ** see recipe below

***PICO DE GALLO***
1 pound Diced Roma Tomatoes
3 ounces Diced Yellow Onions
1/2 ounce Chopped Fresh Cilantro
1 tsp cumin
1 tsp garlic, chopped
Salt, pepper, granulated garlic and fresh limejuice to taste.

Directions:
Marinate the steak for at least 2 hours prior to grilling.  Grill steak to desired doneness.  Remove the steak from the grill and slice thinly.

Saute the pepers, onions and mushrooms in the garlic butter until the vegetables are semi-soft.
Lay the tortilla on a medium heat grill or large pan.
Top the tortilla with the cheese, Pico de Gallo, sauteed vegetables and the grilled steak.
Allow to heat until the cheese has melted. Once the cheese has melted, fold the tortilla in half.
Remove the tortilla from the heat and cut into four wedges.

Place the cut tortilla on a large serving plate and serve with shredded lettuce, sour cream, guacamole and Chile con Queso for dipping.

PICO DE GALLO Mix all the ingredients and chill.

(11 votes, average: 4.18 out of 5)

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