The Secret Recipe Blog

Red Lobster has been allowing you to enjoy the best of the sea for almost 40 years! Why not bring some of that enjoyment home ??? This simple recipe will give you pure enjoyment no matter where you are.

2 trout fillets

Marinade
1/4 cup black olives, sliced
1/4 cup green olives, sliced
1/2 cup olive oil
1/2 cup white wine
1 tsp oregano
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup tomatoes, chopped

1 Mix marinade and let sit 5 minutes.
2 Brush the trout with butter, and sprinkle with salt and pepper and place in a baking pan.
3 Pour marinade over the fish and bake at 350F for 20 to 25 minutes.

(41 votes, average: 3.63 out of 5)

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They say, “When you’re here, you’re family”, but sometimes I feel a family meal is best spent at home. Dining out is a luxury I enjoy, but sometimes nothing beats some home cooking. Cooking as a team can be a lot of fun as well. My Grandmother used to say, “A family that cooks together, stays together.” So this week, my mom, my brother and I all took part in cooking this dish. I’ll tell you, we shared many laughs during the process and the final product was truly a reward!

1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4 ” then halve
1 cup yellow squash, slice 1/4″ then halve
3 Tbs pure olive oil

***Pasta***
6 cups fresh fettuccine; cook, drain
1 Tbs pure olive oil

***San Marco sauce***
3 Tbs pure olive oil
2 lbs chicken thigh meat (skinless/boneless, cut in 1″ cubes)
2 large yellow onions, 1/8″ dice
1 cup carrots; peel, julienne
1 Tbs garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 ounces) w/juice
1 tsp dry oregano
1 tsp dry rosemary
3/4 tsp salt
1/2 tsp black pepper
2 tsp Wondra flour

Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
Once oil becomes hot, add the chicken pieces and saute turning frequently for 5 or minutes until lightly browned on all sides.
Add the onions and carrots and saute, until the onions are translucent, about 2 minutes.
Add the garlic and saute about 30 seconds. Do not burn the garlic.
Immediately add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
Add all additional ingredients including the flour, lower the heat to a simmer and cover the pot. Simmer lightly, stirring occasionally, until the chicken meat pieces are tender, about 5 to 10 minutes.
While the sauce is finishing cooking, add 3 TBS oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just tender and crisp.
Add the vegetables to the sauce when the chicken meat is cooked, blend all together and turn off the heat.
Add salt, pepper and herb levels to taste.
Toss the cooked pasta with 1 TBS oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce completely and serve along with Parmesan cheese.

(42 votes, average: 3.33 out of 5)

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I must say, I have never had Church’s Fried Chicken… I don’t even know where there is a Church’s near me. lol Anyway, so many people e-mail me about this recipe, so I had to post it. I tried it last night and it was definitely the best fried chicken I’ve ever made at home. I served it with some homemade mashed potatoes and my Mom made her famous green bean casserole. I’d love to hear some feedback from some of you who have been to Church’s.

1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
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1 Chicken (Cut into Pieces)
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2 eggs, mix with
1/4 cup cold water
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1 cup corn oil (for frying)

Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.

Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.

Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.

Bake at 350F for about 45 to 50 minutes. Remove foil, then Bake another 5 minutes until the coating is crisp.

(205 votes, average: 3.43 out of 5)

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Lately, I’ve been all about salads!  I have always loved Hot Bacon Dressing and even though its not the healthiest dressing for your salad, it sure does taste good.

2 ounce bacon drippings
1/4 pound red onion, diced fine
2 cups water
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoon Dijon mustard
1 1/2 tablespoon cornstarch
1 tablespoon Tabasco sauce (optional)

Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken.
At the same time, in a mixing bowl place the water, honey and red wine vinegar. Using a whisk, mix the ingredients well. Add the cornstarch and whisk well.
After the onions have caramelized, add the Dijon mustard to the onions and stir together.

Add the water, vinegar, pepper, honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed.

**To reheat, use a double boiler.

The Tabasco sauce is optional and can be added at the end for a little extra kick!

(24 votes, average: 3.63 out of 5)

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