The Secret Recipe Blog

Pick up a loaf of French Bread at your local bakery, or even at Panera.  (Of course, you could bake your own as well.)

1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes.  Spoon the tomato sauce over the bread.  Top with the basil, then tomato slices, then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.

Serves 6

(2 votes, average: 4.50 out of 5)

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The Melting Pot is a great restaurant to go to with a group of friends or a special date.  The bill can get pretty steep though…  I like to create these dishes at home when I’m inviting guests over.  More money in my pocket is always a good thing!  This dip goes great with broccoli, cauliflower, carrots, celery, or zucchini.

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

(9 votes, average: 4.00 out of 5)

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2-1/2 cups water
6-8 green cardamom pods
2 whole black peppercorns
1-2 slices fresh ginger, peeled and diced
2 sticks cinnamon
1-2 cloves
2/3 cup (175 ml) milk
4 tsp honey
2-3 tsp loose black tea

Put the water in a saucepan, add the spices, and bring to a boil.   Turn down the heat and let simmer for 5 to 10 minutes. Add milk and sugar and bring to a boil.  Be careful not to burn.
Add tea, turn off the heat, and let infuse for two to three minutes. Strain into two cups and serve hot.

Serves 2

(2 votes, average: 5.00 out of 5)

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Chipotle has become one of my favorite take-out restaurants.  I love how they use fresh, organic ingredients–and the portions are HUGE!  I love the chicken and this is how you can prepare it at home…

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor.  Puree until smooth.  Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste, and grill on each side.  4 minutes per side of chicken.  This will make enough for 4 burritos or 8 tacos.

(14 votes, average: 4.07 out of 5)

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