The Secret Recipe Blog

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Nothing makes you think of good home cooking like a nice serving of garlic mashed potatoes.  I made this recipe last week with a roast beef and it was a hit!  Next time I’ll be sure to double the recipe.
32 ounces red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves

1. Place a single layer of garlic cloves on a sheet of aluminum foil and wrap tightly.
2. Roast in 400 degrees F preheated oven for about 45 minutes or until soft.
3. Unwrap and let cool.
4. Peel cloves and set aside until the potatoes are ready.
5. Wash and rinse potatoes under cold water.
6. In large pot, bring red potatoes to a slow boil for about 20 minutes.
7. Remove from heat and drain in colander.
8. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
9. Keep warm until you serve.
8 servings

(33 votes, average: 3.70 out of 5)

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Everyone loves fried mozzarella or mozzarella sticks as many call them.  This recipe is both easy and inexpensive and goes great when watching the game on TV!

Ingredients:
16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 Cup Water
1 1/2 Cup Italian Bread Crumbs
1/2 teaspoon Garlic Salt
1 teaspoon Italian Seasonings
2/3 Cup Flour
1/3 Cup Corn Starch

Preparation:
Cut the mozzarella into either triangles or sticks.  Beat the eggs with water and set aside.  Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside.  Heat your vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .
Serve with marinara sauce.

(26 votes, average: 3.92 out of 5)

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Those Red Lobster commercials get me every time.  Just can’t resist those visuals of endless shrimp, crab legs and lobster tails!  Now I have said it before, that I’m not a huge seafood fan, but I do love shrimp.  Cook this recipe for someone special, fix a nice cocktail, close your eyes and imagine yourself sitting on a sunny beach.  Ahhhhh…summer will be here sooner than you think.

Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp
6 to 8 cups canola or vegetable oil (for use in the fryer)
12 large shrimp, peeled and deveined
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan’s Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs (can be found in the asian section of your local grocery store)
1/2 cup shredded coconut

On the side
Salsa

Prepare pina colada dipping sauce by combining all ingredients. Cover & chill

Heat oil to 350 degrees in a deep fryer or a large heavy skillet.
Measure 3/4 cup of flour into a medium bowl.
In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture. Let this batter stand for five minutes.
In the meantime, combine panko breadcrumbs and shredded coconut into a third bowl.
Butterfly cut each peeled shrimp before you start the battering leaving the tail intact.
Dip each shrimp once in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.  Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.  Only fry a few shrimp at a time. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce along with salsa.

(28 votes, average: 4.36 out of 5)

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