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<title>Secret Recipe Club – Fran's Favs</title>
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<title>Gluten Free Cherry Clafoutis</title>
<link>https://www.fransfavs.com/2013/07/gluten-free-cherry-clafoutis/</link>
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<pubDate>Mon, 29 Jul 2013 04:00:28 +0000</pubDate>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Gluten Free]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=6466</guid>
<description><![CDATA[Today is the monthly Reveal Day for the Secret Recipe Club.  This month I was assigned Bean’s Without Adornment gluten free recipe blog.  I’ve been dabbling in some gluten free baking off and on so the ingredients were quite familiar to me.  In any event, gluten free cooking and baking …]]></description>
<content:encoded><![CDATA[<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/07/gluten-free-cherry-clafoutis/"><img fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-6468" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4086-575x335.jpg" width="575" height="335" srcset="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4086-575x335.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4086-575x335-300x174.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Today is the monthly Reveal Day for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. This month I was assigned Bean’s <a href="http://withoutadornment.wordpress.com"><i>Without Adornment </i></a>gluten free recipe blog. I’ve been dabbling in some gluten free baking off and on so the ingredients were quite familiar to me. In any event, gluten free cooking and baking have been in the spotlight for a while now, and most gluten free baking ingredients are readily available.</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img decoding="async" class="aligncenter" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" width="440" height="70" border="0"></a></p>
<p><span id="more-6466"></span>One of the guidelines for our recipe assignments is that we can adjust any recipe to suit our family’s needs or preferences. So, I am free to convert a gluten free recipe into a non-GF recipe and vice versa. In this case, I chose to keep it as a gluten free recipe, but I switched out the choice of fruit from pears to cherries. Cherry Clafoutis (also spelled “clafouti”) is traditional; and, since I love cherries and they’re in season, I decided to go with them rather than the pears.</p>
<p>As always, I enjoyed having a new blog through which to browse. I was really intrigued and tempted by the <a href="http://withoutadornment.wordpress.com/2010/01/28/go-ahead-honey-its-gluten-free-january-stews-from-around-the-world/">Swedish Meatball Stew</a> but decided to wait for the cooler weather before making it. So, fresh cherries in season won out; and I also got to check making clafoutis off my bucket list.</p>
<p>When I did a little bit of research on clafoutis, I found that it is traditional to make it using unpitted(!) cherries. This is supposed to give the dessert a more intense cherry flavor. I decided discretion is the better part of valor and pitted my cherries.</p>
<p>It’s so interesting to me that baked fruit desserts go by so many different names—cobbler, brown Betty, crisp, crumble, slump, grunt, buckle, pandowdy, Dutch baby, etc. I’d be hard-pressed to explain the difference between any of them, and I’m guessing that some of them are the same dessert just called by a different name. Never having made clafoutis before, I was under the vague impression that it was some kind of cobbler. It turns out that this traditional French dessert has a texture somewhere between a custard and cake. Guess who just became a member of the clafoutis fan club?</p>
<p><b>One year ago: </b><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/">Homemade Irish Cream</a></p>
<p><b>Two years ago: </b><a href="https://www.fransfavs.com/2011/07/chicken-roulades-with-chorizo-and-manchego/">Chicken Roulades with Chorizo and Manchego</a></p>
<h2><b>Gluten Free Cherry Clafoutis</b></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/07/Printer-friendly-version8.doc">Printer-friendly version</a></p>
<p><b><i>Ingredients</i></b></p>
<ul>
<li>Softened butter for greasing pan</li>
<li>2/3 cup almond flour</li>
<li>2/3 cup rice flour <i>(I used Bob’s Red Mill brown rice flour)</i></li>
<li>2/3 cup brown sugar</li>
<li>Pinch of salt</li>
<li>3 eggs, lightly beaten</li>
<li>1/2 tsp. almond extract</li>
<li>1 cup rice milk <em></em><em>(can substitute regular milk)</em></li>
<li>3 cups fresh cherries, pitted <i>(can substitute frozen cherries)</i></li>
</ul>
<p><b><i>Directions</i></b></p>
<p>Preheat oven to 350<sup>o</sup> F. Grease a 9×9 baking pan with softened butter.</p>
<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/07/gluten-free-cherry-clafoutis/"><img decoding="async" class="aligncenter size-full wp-image-6469" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4062-575x401.jpg" width="575" height="401" srcset="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4062-575x401.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4062-575x401-300x209.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Using a whisk, combine almond flour, rice flour, brown sugar and salt in a large bowl. Add eggs and almond extract and stir to combine.</p>
<p>Mix in rice milk, a little at a time. Do not overmix.</p>
<p>Fold fruit into batter; then pour into prepared pan.</p>
<p>Bake for 30-40 minutes until set.</p>
<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/07/gluten-free-cherry-clafoutis/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-6470" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4068-575x358.jpg" width="575" height="358" srcset="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4068-575x358.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4068-575x358-300x186.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Dust with confectioners’ sugar if desired. Serve warm with whipped cream or vanilla ice cream.</p>
<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/07/gluten-free-cherry-clafoutis/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-6471" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4085-575x387.jpg" width="575" height="387" srcset="https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4085-575x387.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/07/IMG_4085-575x387-300x201.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p><b><i>Fran’s Notes</i></b></p>
<p>If you don’t have a gluten sensitivity, you can easily substitute all-purpose flour for the almond and rice flours. I always have almond flour (aka almond meal) in my pantry and love the flavor and texture, so I would highly recommend that you at least keep that ingredient in the recipe.</p>
<p><b><i>Source:</i></b> A <a href="http://withoutadornment.wordpress.com/2009/11/28/gluten-free-pear-clafoutis/">recipe</a> from Bean’s <i>Without Adornment</i></p>
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<title>Vietnamese-style Spring Rolls</title>
<link>https://www.fransfavs.com/2013/04/vietnamese-style-spring-rolls/</link>
<comments>https://www.fransfavs.com/2013/04/vietnamese-style-spring-rolls/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 29 Apr 2013 16:00:50 +0000</pubDate>
<category><![CDATA[Ethnic]]></category>
<category><![CDATA[Seafood]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<category><![CDATA[Vietnamese]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=6013</guid>
<description><![CDATA[Another month has flown by which means it’s time for a Secret Recipe Club posting.  The club is a fun community of food bloggers who are assigned one another’s blogs—in secret, of course; and we select a fellow SRC member’s recipe to make and post on our own blogs.  We …]]></description>
<content:encoded><![CDATA[<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/04/vietnamese-style-spring-rolls/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-6015" alt="IMG_2967 (575x359)" src="https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2967-575x359.jpg" width="575" height="359" srcset="https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2967-575x359.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2967-575x359-300x187.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Another month has flown by which means it’s time for a <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> posting. The club is a fun community of food bloggers who are assigned one another’s blogs—in secret, of course; and we select a fellow SRC member’s recipe to make and post on our own blogs. We synchronize posting our chosen recipes on what is called “Reveal Day” when we find out who was assigned whose blogs and what they chose to make.</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" width="440" height="70" border="0"></a></p>
<p><span id="more-6013"></span>I always have great fun browsing through a site that’s new to me—especially when the blogger has been posting for several years. This month, I had the good fortune to be assigned Sally’s <a href="http://bewitchingkitchen.com/"><i>Bewitching Kitchen, </i></a>a virtual treasure trove of recipes with many of them new to me. Sally was born and raised in Sao Paulo, Brazil and, additionally, has lived for several years in California and Paris. Her eclectic recipes reflect her diverse living experiences in the most wonderful way!</p>
<p>In addition, I was fascinated to learn that Sally has a doctorate in biochemistry and works on the genetic instability and antibiotic resistance of bacteria. Among the bacteria she studies is e. coli. With her background as a researcher, I can just imagine her scientific approach to her activities in the kitchen! My husband, too, is a scientist although in a totally different field. Whenever he cooks, he says that he views our kitchen as just another laboratory.</p>
<p>I highly recommend that you read the <a href="http://bewitchingkitchen.com/science/">“Science” tab</a> on Sally’s blog. I believe most of you will find it as interesting as I did. Sally and I share the same opinion on the way the food industry treats our food supply.</p>
<p>But back to Sally’s recipes…I had the most difficult time I’ve ever had trying to narrow down just one recipe to make. She has so many Brazilian recipes I’m looking forward to making including a Brazilian take on a Portuguese classic, <a href="http://bewitchingkitchen.com/2011/01/13/a-soup-for-what-ails-you/">“canja de galinha”</a> (chicken soup), <a href="http://bewitchingkitchen.com/2009/10/24/brazilian-pao-de-queijo-love-at-first-bite/">Brazilian cheese bread,</a> <a href="http://bewitchingkitchen.com/2011/08/09/a-yummy-brazilian-cake-bolo-de-fuba/">Brazilian cornmeal cake,</a> <a href="http://bewitchingkitchen.com/2009/09/28/brazilian-black-beans/">Brazilian black beans,</a> and <a href="http://bewitchingkitchen.com/2010/07/17/brigadeiros-a-brazilian-party/">Brigadeiros</a> (a Brazilian dessert). <a href="http://bewitchingkitchen.com/2009/07/12/shrimp-moqueca/">Shrimp Moqueca</a> was also very tempting, and I hope to make it soon.</p>
<p>My head was swimming with all these enticing Brazilian recipes—but, then, I spotted a recipe which has been on my bucket list for a very long time and this month’s search was over. A few years ago, a friend introduced me to Vietnamese spring rolls and I immediately became a fan. It is impossible to overstate how light, fresh, and healthy these rolls are—not to mention how tasty! When you finish eating, both your taste buds and your digestive system say, “thanks—that was a great meal.”</p>
<p>The only reason I hadn’t made these spring rolls before was that my regular supermarkets didn’t carry the necessary rice paper rolls. I was able to finally track some down and happily made a batch of spring rolls for Roger and me. When Roger saw what I had made for our dinner, he said, “OK, I see the appetizers but where is the entrée?” I’m happy to report that he ate his two spring rolls and was quite satisfied and actually went without his regular nighttime snack. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2012/04/baked-chicken-and-spinach-flautas/">Baked Chicken and Spinach Flautas</a></p>
<p><strong>Two years ago: </strong><a href="https://www.fransfavs.com/2011/04/tiramisu/%20">Tiramisu</a></p>
<h2><b>Vietnamese-style Spring Rolls</b></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/04/Printer-friendly-version9.doc">Printer-friendly version</a></p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2961-575x403.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-6017" alt="IMG_2961 (575x403)" src="https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2961-575x403.jpg" width="575" height="403" srcset="https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2961-575x403.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/04/IMG_2961-575x403-300x210.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><b><i>Ingredients for Spring Rolls</i></b></p>
<ul>
<li>4 rice paper rounds</li>
<li>1 oz. dry bean threads or rice vermicelli</li>
<li>Cooked shrimp, cut in half lengthwise</li>
<li>Carrots, cut in long julienne strips</li>
<li>Cucumbers, cut in long matchstick pieces</li>
<li>Lettuce, cut in strips</li>
<li>Cilantro leaves</li>
</ul>
<p><b><i>Ingredients for Dipping Sauce</i></b></p>
<ul>
<li>6 tbl. soy sauce</li>
<li>2 tbl. water</li>
<li>2 tbl. rice wine vinegar</li>
<li>2 tbl. brown sugar</li>
<li>1 tsp. sesame oil</li>
<li>1 tsp. grated fresh ginger</li>
</ul>
<p><b><i>Directions</i></b></p>
<p>Cut the vegetables, cook the shrimp, and have everything ready to use on your kitchen counter. Prepare the dipping sauce by mixing well all its ingredients.</p>
<p>Cook the noodles according to the directions on the package (they vary according to type). Rinse them in cold water and set aside (you can add a tiny bit of sesame oil or olive oil to prevent them from sticking, but it’s not absolutely necessary if you rinse them well).</p>
<p>Fill a bowl large enough to hold the rice paper with very warm water. Open a damp cloth over your work surface. Soak the rice paper in the warm water until it is soft and pliable. Carefully lift it and place it over the damp cloth. Line your ingredients, starting with the cut shrimp, then the noodles, veggies, herbs. Add 1/2 tsp. of dipping sauce (or just a few sprinkles of soy sauce) to the filling, and roll the paper around them. Repeat with the remaining rice papers. To serve, cut each roll at an angle and serve with a small bowl of dipping sauce.</p>
<p><b><i>Fran’s Notes</i></b></p>
<ul>
<li> I am including Sally’s link to <a href="http://www.youtube.com/watch?v=eagMFOKtD8o">a quick tutorial</a> on how to prepare these delicious spring rolls.</li>
</ul>
<ul>
<li>As a guideline to quantities, I made my rolls with 5 shrimp halves (2 1/2 whole, cut in half), 4 long strips each of julienned carrots and cucumbers, 3 strips of lettuce, and a long stem of cilantro. The number of strips you use will depend on how large you have cut them. I cooked 1 ounce of the rice vermicelli and divided it into four equal portions. Be careful not to overstuff the rolls or you won’t be able to wrap them properly.</li>
</ul>
<ul>
<li>After tearing holes in the first two rice paper rolls, I found that it was easier to soak the papers one at a time (they soften quickly). The rice paper is easier to handle before they get too soft.</li>
</ul>
<ul>
<li>As Sally noted in her original post, while the rolls lend themselves to improvising, avoid using too many different types of veggies and stick to one type of meat. The rolls are supposed to be delicate, fresh, and light—and they really are!</li>
</ul>
<p><b><i>Source:</i></b> A <a href="http://bewitchingkitchen.com/2010/03/31/spring-rolls-on-a-spring-day/">recipe</a> from Sally of the <a href="http://bewitchingkitchen.com/">Bewitching Kitchen</a></p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" width="150" height="150" border="0"></a></p>
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<item>
<title>Lemon Chicken with Cannellini Beans and Rosemary</title>
<link>https://www.fransfavs.com/2013/03/lemon-chicken-with-cannellini-beans-and-rosemary/</link>
<comments>https://www.fransfavs.com/2013/03/lemon-chicken-with-cannellini-beans-and-rosemary/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 25 Mar 2013 16:00:57 +0000</pubDate>
<category><![CDATA[Chicken]]></category>
<category><![CDATA[Gluten Free]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=5799</guid>
<description><![CDATA[Hoo boy, where did this past month go?  It’s Secret Recipe Club time again!  The club is made up of a fun group of bloggers who once a month are secretly assigned another member’s website from which to choose a recipe to make and then share on what we call …]]></description>
<content:encoded><![CDATA[<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/03/lemon-chicken-with-cannellini-beans-and-rosemary/#more-5799"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5803" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2354-575x386.jpg" width="575" height="386" srcset="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2354-575x386.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2354-575x386-300x201.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Hoo boy, where did this past month go? It’s <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time again! The club is made up of a fun group of bloggers who once a month are secretly assigned another member’s website from which to choose a recipe to make and then share on what we call “Reveal Day” when we all find out who had whose blog.</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" width="440" height="70" border="0"></a></p>
<p><span id="more-5799"></span>This month I was assigned Karen’s <a href="lavenderandlovage.com/">Lavender and Lovage</a> blog. Karen is English and splits her time between living in North Yorkshire and southwest France. She is a published food writer and recipe developer; and, in addition, she holds regular French and seasonal cooking workshops in her “specially designed” kitchen. Wouldn’t I love to attend one of those workshops! Karen also grows most of her own vegetables and <i>all</i> of her own herbs, specializing in some old-fashioned herbs which aren’t commonly used today. I need to find out more about those!</p>
<p>As I browsed through the <a href="http://www.lavenderandlovage.com/post-index">many recipes on Karen’s Lavender and Lovage,</a> she had me at “clotted cream.” I just love that term for some strange reason! It makes me think of English tea and scones, not to mention jam and lemon curd. Much as I love scones, I decided to try something different and not at all what I was expecting to find in an English blogger’s repertoire. My sights set on Karen’s offering of <a href="http://www.lavenderandlovage.com/2013/01/52-diet-fasting-and-feasting-lemon-chicken-with-cannellini-beans-and-rosemary-recipe.html">Lemon Chicken with Cannellini Beans and Rosemary</a>. Being Italian, I adore cannellini beans in any savory dish you could make.</p>
<p>As an added incentive to making this dish, I learned that Karen made it to incorporate in her 5:2 diet of feasting and fasting. I had never heard of this diet before which was the brain child of a British physician. The premise is that you “feast” for five days of the week and “fast” for the remaining two. You don’t actually “feast” for five days but merely eat a normal diet in moderation. And you don’t really “fast” for two days—but your calorie intake <i>is</i> limited to 500 calories daily for women and 600 calories for males. The idea is that after eating substantially less for those two days your body will be quite happy with eating a very moderate diet the remaining five days with the result that you lose weight.</p>
<p>Well, I’m always up for a delicious meal that is healthy and low in calories. It turns out that this lemon chicken dish is only 275 calories. To have a meal that is quick and easy to prepare, tasty, satisfying, and that low in calories is a star in my book. Having said that, I still wish I had had a roll with my dinner to sop up the delicious juices—but, then again, I am a carb addict! I did <i>not</i> have one (excuse me while I pat myself on the back); but, had I thought about it, a cup or so of broccoli would have rounded out the meal nicely for me. In any event, I don’t think the broccoli would have turned the meal into a “feast” rather than a “fast.” If this is what fasting tastes like, sign me up!</p>
<p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2012/03/jammers/">Jammers</a></p>
<h2><b>Lemon Chicken with Cannellini Beans and Rosemary</b></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/03/Printer-friendly-version4.doc">Printer-friendly version</a></p>
<p><b><i>Ingredients</i></b></p>
<p style="text-align: center;"><a href="https://www.fransfavs.com/2013/03/lemon-chicken-with-cannellini-beans-and-rosemary/#more-5799"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5804" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2331-575x383.jpg" width="575" height="383" srcset="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2331-575x383.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2331-575x383-300x199.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<ul>
<li>Low-fat cooking spray</li>
<li>2 boneless chicken breasts (total of 3/4 to 1 lb.), cut into small pieces</li>
<li>2 cloves garlic, peeled and finely minced</li>
<li>1/2 tsp. cumin seeds</li>
<li>1 tbl. rosemary leaves, finely chopped and woody stem discarded</li>
<li>Juice and zest of 1 small lemon</li>
<li>1 15-oz. can of cannellini beans, drained and rinsed</li>
<li>1 1/2 to 2 cups cherry tomatoes, halved</li>
<li>1/4 cup vegetable stock (OK to sub chicken stock)</li>
<li>2 tbl. low-fat yogurt (I used nonfat Greek yogurt)</li>
<li>Salt and freshly ground pepper to taste</li>
</ul>
<p><b><i>Directions</i></b></p>
<p>Heat a large frying pan that has a lid, or a wok and then spray with low-fat cooking spray. Season the chicken breast pieces and then fry for 5 minutes until golden brown and almost cooked through. The chicken will finish cooking while the other ingredients are added to the pan. <i>(Alternatively, you could cook the chicken until done, remove it from the pan, and then add it back in after the other ingredients have been added and done cooking.)</i></p>
<p>Add the garlic and cumin seeds and stir around the pan until the spices smell fragrant, then add the rosemary, lemon juice and zest, beans, tomatoes, stock and seasoning and stir to combine them all.</p>
<p>Bring to a boil, then turn down the heat, cover and simmer for 5 minutes.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2337-575x398.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5805" alt="IMG_2337 (575x398)" src="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2337-575x398.jpg" width="575" height="398" srcset="https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2337-575x398.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/03/IMG_2337-575x398-300x207.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<p>Remove from the heat and allow to cool for a minute or two before adding the yogurt, stir well and serve in warmed bowls.</p>
<p>Serve with crusty bread on a non-fast or diet day. A green vegetable is a nice addition as well.</p>
<p><b><i>Fran’s Notes</i></b></p>
<p>I didn’t have any cumin seeds for fresh rosemary, so I substituted ground cumin and dried rosemary. I used 1/8 tsp. cumin and then a few sprinkles more after tasting. I crushed about 3/4 of dried rosemary before adding to the pan.</p>
<p><b><i>Source:</i></b> A ‘feast’ of a ‘fast’ <a href="http://www.lavenderandlovage.com/2013/01/52-diet-fasting-and-feasting-lemon-chicken-with-cannellini-beans-and-rosemary-recipe.html">recipe from Karen Burns of Lavender and Lovage</a></p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" width="150" height="150" border="0"></a></p>
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<title>Quinoa Cakes with Poached Eggs</title>
<link>https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/</link>
<comments>https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 28 Jan 2013 17:00:20 +0000</pubDate>
<category><![CDATA[Breakfast]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=5459</guid>
<description><![CDATA[After the December holiday break, the Secret Recipe Club is back.  This month I was assigned Jenni’s blog, The Gingered Whisk.  Jenni has been blogging for several years, and it’s always a treat to be assigned to a blog with a treasure trove of recipes! Jenni and I share a …]]></description>
<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5467" title="" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1594-575x335.jpg" width="575" height="335" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1594-575x335.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1594-575x335-300x174.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>After the December holiday break, <a href="http://secretrecipeclub.com/">the Secret Recipe Club</a> is back. This month I was assigned Jenni’s blog, <a href="http://thegingeredwhisk.blogspot.com/">The Gingered Whisk</a>. Jenni has been blogging for several years, and it’s always a treat to be assigned to a blog with a treasure trove of recipes!</p>
<p><span id="more-5459"></span>Jenni and I share a love of reading, cast iron skillets, and a good wooden spoon—and, obviously, we share a love of cooking and baking. I bookmarked quite a few of the recipes on her blog to try including <a href="http://thegingeredwhisk.blogspot.com/p/recipies.html?recipe_id=6024130">Chicken Pad Thai,</a> <a href="http://thegingeredwhisk.blogspot.com/p/recipies.html?recipe_id=6013087">Maple Pecan Thumbprints</a>, and <a href="http://thegingeredwhisk.blogspot.com/2010/01/nanaimo-bars-and-return-of-daring.html">Nanaimo Bars</a> (been on my bucket list for a while now). Then I came across another bucket list recipe—<a href="http://thegingeredwhisk.blogspot.com/2012/02/daring-cooks-make-quinoa-patties.html">Quinoa Cakes with Poached Eggs</a>. Here was the perfect opportunity to make them.</p>
<p>I know I’ve been on a quinoa roll lately—but, after all, 2013 has been designated as <a href="http://www.rlc.fao.org/en/about-fao/iyq-2012/">“The Year of Quinoa.”</a> And I just happen to love the stuff.</p>
<p>I’ve previously posted a delicious <a href="https://www.fransfavs.com/2012/11/chicken-and-sweet-potato-quinoa-stew/%20">chicken and sweet potato quinoa stew</a> and a savory <a href="https://www.fransfavs.com/2013/01/quinoa-pilaf/">quinoa pilaf</a> which makes a terrific side dish. As further proof of its versatility, I now present to you this quinoa breakfast dish which easily qualifies as bed-and-breakfast worthy.</p>
<p>Roger and I both thought these quinoa cakes with poached eggs were absolutely frantastic! The cakes are deliciously savory and a tasty complement to the eggs. In fact, methinks these cakes would make a tasty side dish to chicken or fish as well. I can picture them on a salad with some salmon and avocado and a drizzle of dressing.</p>
<p>The recipe makes six cakes. Roger had two to my one, and we were both really happy that we had three left over for another special breakfast where all we have to do is cook the eggs!</p>
<h2><strong>Quinoa Cakes with Poached Eggs</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2013/01/Printer-friendly-version.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients for Quinoa Cakes</em></strong></p>
<ul>
<li>2 cups cooked quinoa, at room temperature</li>
<li>2 large eggs, beaten</li>
<li>1/2 tsp. coarse salt</li>
<li>1/3 cup minced fresh chives (can sub green onions), plus more for garnish</li>
<li>2 large shallots, finely chopped</li>
<li>1/3 cup grated Parmesan cheese</li>
<li>3 cloves garlic, minced</li>
<li>1/2 cup bread crumbs, plus more if needed</li>
<li>Olive oil, for frying patties</li>
</ul>
<p><strong><em>Ingredients for Serving</em></strong></p>
<ul>
<li>Shaved Parmesan</li>
<li>6 poached eggs (one for each patty)</li>
<li>Salt and pepper to taste</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p>In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated.</p>
<p><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5468" title="" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1572-575x483.jpg" width="575" height="483" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1572-575x483.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1572-575x483-300x252.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Form the mixture into six evenly sized patties, about 3-4 inches in diameter.</p>
<p><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5469" title="" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1579-575x391.jpg" width="575" height="391" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1579-575x391.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1579-575x391-300x204.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching. Let cook about 4 minutes or until the first side is lightly browned.</p>
<p><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5470" title="" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1586-575x383.jpg" width="575" height="383" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1586-575x383.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1586-575x383-300x199.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more. Repeat with the remaining patties, using additional olive oil if needed. Top each patty with a bit of shaved Parmesan, a poached egg, and season with salt and pepper to taste. Serve immediately. Makes 6 patties</p>
<p><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-5471" title="" alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1601-575x385.jpg" width="575" height="385" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1601-575x385.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1601-575x385-300x200.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<figure id="attachment_5473" aria-describedby="caption-attachment-5473" style="width: 575px" class="wp-caption aligncenter"><a href="https://www.fransfavs.com/2013/01/quinoa-cakes-with-poached-eggs/"><img loading="lazy" decoding="async" class="size-full wp-image-5473 " alt="" src="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1612-575x3401.jpg" width="575" height="340" srcset="https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1612-575x3401.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2013/01/IMG_1612-575x3401-300x177.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><figcaption id="caption-attachment-5473" class="wp-caption-text">Boy, was it ever hard to stop eating long enough to take this photo!</figcaption></figure>
<p><strong><em>Source:</em></strong> A <a href="http://thegingeredwhisk.blogspot.com/2012/02/daring-cooks-make-quinoa-patties.html">recipe</a> from The Gingered Whisk</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" alt="Secret Recipe Club" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" width="150" height="150" border="0"></a><br />
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// ]]></script><span id="h190d3e59b">It is called the age of science and technology. It is because he should be contributed to additional factors that cause his addiction. You should not take this dose more than once per day. Reconstituted solution is stable for 60 days when it is kept under refrigerated condition. </span><br />
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<title>Spiced Banana Coffee Cake with Crumbs</title>
<link>https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/</link>
<comments>https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 29 Oct 2012 16:00:32 +0000</pubDate>
<category><![CDATA[Cakes]]></category>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=4731</guid>
<description><![CDATA[Yes, it’s another “reveal day” for blogger members of the Secret Recipe Club.  It’s the day we post the recipe we selected from our secret assignment, and it’s the day we find out who was assigned our own blog.  It’s also my birthday—Happy Birthday, me! A couple of years ago …]]></description>
<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4738" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0260-575x252.jpg" alt="" width="575" height="252" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0260-575x252.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0260-575x252-300x131.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Yes, it’s another “reveal day” for blogger members of the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. It’s the day we post the recipe we selected from our secret assignment, and it’s the day we find out who was assigned our own blog. It’s also my birthday—Happy Birthday, me!</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-banner-2.jpg" alt="Secret Recipe Club" width="440" height="70" border="0"></a></p>
<p><span id="more-4731"></span>A couple of years ago before I started this blog, I wanted to make some witch finger cookies for Halloween so I set off on a Google search. I found a great recipe for <a href="http://www.shockinglydelicious.com/witches-digits-disgusting-but-delicious-halloween-cookies-to-gross-out-your-guests/">a really creepy looking witch’s finger</a> complete with “bloody” fingernail on Dorothy’s Shockingly Delicious blog. I’ve made them for Halloween each year since, and they’re always a big hit. People will inevitably say, “Ooh, gross!” when they first see them—but with a big smile on their face. Last year when I made and posted <a href="https://www.fransfavs.com/2011/10/halloween-witch-finger-cookies/">the recipe on my own blog</a>, Dorothy noticed and left a comment.</p>
<p>Some months later after I had found the witch finger recipe, I joined the Secret Recipe Club and discovered that it is indeed a small world. Not only was Dorothy a fellow member, but we are in the same group (there are four large groups which post throughout the month). I felt like I had come full circle when I was, happily, given Dorothy’s blog for my assignment this month. Little did I know when I searched for the witch cookie recipe two years ago from among thousands and thousands of blogs that our paths would cross again in this fun manner.</p>
<p>Dorothy is an all-around cook and baker; but, in particular, she is a pie baker extraordinaire with 22 pie contest ribbons to her credit with 7 of them 1<sup>st</sup> place blue ribbons. Since she has been blogging for quite a while now, Dorothy has a treasure trove of recipes in her archives. I had the devil of a time singling out <em>the</em> recipe to make for my assignment. Should I make her <a href="http://www.shockinglydelicious.com/blue-ribbon-coffee-toffee-pecan-pie-from-the-pie-lady-of-malibu/">Coffee-Toffee Pecan Pie</a> (winner of three ribbons in pie contests including a 1<sup>st</sup> place blue ribbon) or perhaps the <a href="http://www.shockinglydelicious.com/spiced-pumpkin-pecan-bundt-cake-with-maple-glaze-for-bundtamonth/">Spiced Pumpkin Pecan Bundt Cake with Maple Glaze</a> or maybe the <a href="http://www.shockinglydelicious.com/lentil-tacos-with-sliced-olives/">Lentil Tacos</a>? Decisions, decisions! Hmmm… After bookmarking several recipes, I selected this banana coffee cake because of its rave reviews and because of its somewhat different crumb base <em>and</em> topping—and also because Dorothy’s description of what a ripe banana should look like made me laugh.</p>
<p>This recipe will not disappoint anyone with a sweet tooth. It is a tender moist banana cake which is baked onto a layer of shortbread crust. Then the whole thing is topped off with a streusel for the finishing touch. It is quite different from any other banana cake or bread I’ve made. When I brought some in to work, it received kudos from all my fellow foodies. So, if you’re in the market for a somewhat different take on a banana dessert, give this a try!</p>
<p>And, Dorothy, we can’t go on meeting this way. People are beginning to talk!</p>
<p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2011/10/italian-beef/">Italian Beef,</a> <a href="https://www.fransfavs.com/2011/10/cinnamon-galaxy-pumpkin-squares/">Cinnamon Galaxy Pumpkin Squares</a></p>
<h2><strong>Spiced Banana Coffee Cake with Crumbs</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/10/SRC-Spiced-Banana-Coffee-Cake-with-Crumbs-PF.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<ul>
<li>2 cups flour</li>
<li>1 1/4 cups granulated sugar</li>
<li>3/4 cup firmly packed brown sugar <em>(I used light brown)</em><em></em></li>
<li>1/2 cup (1 stick) butter, at room temperature (add 1/4 tsp. salt if using unsalted butter)</li>
<li>1 cup (1-2 small) thinly sliced very ripe bananas</li>
<li>1/3 cup sweetened shredded coconut</li>
<li>1 tsp. baking soda</li>
<li>1 tsp. cinnamon</li>
<li>1/2 tsp. nutmeg</li>
<li>1 tsp. vanilla extract</li>
<li>1/2 cup sour cream</li>
<li>1 egg</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p>Heat oven to 350<sup>o</sup> F.</p>
<p>In a large bowl, combine first four ingredients (flour through butter) and mix at low speed until crumbly.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4753" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0231-575x383.jpg" alt="" width="575" height="383" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0231-575x383.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0231-575x383-300x199.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Press 1 1/2 cups crumb mixture into an ungreased 13×9” baking dish. Measure out another 1/2 cup crumbs and set aside.</p>
<p>Combine remaining crumbs in mixing bowl with remaining ingredients.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4754" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0239-575x365.jpg" alt="" width="575" height="365" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0239-575x365.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0239-575x365-300x190.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Beat 30 to 60 seconds at medium speed until well blended (this will mash the bananas). Pour evenly over crumb crust. Sprinkle with reserved 1/2 cup crumbs.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4755" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0247-575x297.jpg" alt="" width="575" height="297" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0247-575x297.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0247-575x297-300x154.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Bake 30-35 minutes, until golden brown.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4756" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0252-575x306.jpg" alt="" width="575" height="306" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0252-575x306.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0252-575x306-300x159.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Fran’s Notes</em></strong></p>
<p>If you don’t have a sweet tooth, I would recommend sprinkling just 1/4 cup of the reserved crumbs over the top. Use the remaining 1/4 cup for something else—do not add it to the batter. I think sprinkling some chopped nuts along with the streusel would also help temper the sweetness. I think chopped nuts would make a tasty addition in any event.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/10/spiced-banana-coffee-cake-with-crumbs/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4757" src="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0266-575x351.jpg" alt="" width="575" height="351" srcset="https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0266-575x351.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/10/IMG_0266-575x351-300x183.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Source: </em></strong><a href="http://www.shockinglydelicious.com/spiced-banana-coffee-cake-with-crumbs/">A Shockingly Delicious recipe</a></p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-button.gif" alt="Secret Recipe Club" width="150" height="150" border="0"></a><br />
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<title>Peanut Butter and Mocha Checkerboards</title>
<link>https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/</link>
<comments>https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 24 Sep 2012 16:00:24 +0000</pubDate>
<category><![CDATA[Cookies]]></category>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=4475</guid>
<description><![CDATA[It’s another “Reveal Day” for the Secret Recipe Club!  Every month members of the club are assigned another member’s blog—secretly, of course, and we browse to our heart’s content until we find a recipe we want to make and post.  On Reveal Day, everyone gets to discover our fellow members’ …]]></description>
<content:encoded><![CDATA[<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4479" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9921-575x489.jpg" alt="" width="575" height="489" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9921-575x489.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9921-575x489-300x255.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>It’s another “Reveal Day” for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>! Every month members of the club are assigned another member’s blog—secretly, of course, and we browse to our heart’s content until we find a recipe we want to make and post. On Reveal Day, everyone gets to discover our fellow members’ secret assignments. It’s a lot of fun for us foodies, and we all enjoy seeing who was assigned our blogs and what they chose to make.</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" alt="Secret Recipe Club" width="440" height="70" border="0"></a></p>
<p><span id="more-4475"></span>This month I was assigned <a href="http://annejisca.wordpress.com/2011/12/14/peanut-butter-mocha-checkerboards/">Anne Jisca’s Healthy Pursuits</a>. She and her husband live in Ontario with their two young sons. I am always in awe of food blogger moms with very young children. That’s a juggling act I can’t imagine having done when my kids were little.</p>
<p>If you are into alternative grains, Anne’s site is one you’ll want to investigate. I was torn between making her <a href="http://annejisca.wordpress.com/2011/05/15/chocolate-spelt-fudge-cake/">Chocolate Spelt Fudge Cake</a> and her <a href="http://annejisca.wordpress.com/2012/04/07/quinoa-fudge-sour-cream-cake/">Quinoa Fudge Sour Cream Cake</a>, but then I spotted these peanut butter and mocha checkerboards. I am a big fan of peanut butter and chocolate and find the combination irresistible.</p>
<p>Since there are both chilling and freezing required to make these cookies, I planned accordingly. But you know what they say about the “best laid plans.” I had the dough made and divided and then suddenly discovered that my refrigerator and freezer were not working. Gah!</p>
<p>So, in between Roger and I dealing with the food about to thaw and/or spoil, I decided to forge ahead with the cookies, skipping the chilling/freezing instructions. As a result, I had to work with a really soft cookie dough. There was no impact on taste—just on appearance since I was unable to make clean cuts to make pretty checkerboards. Because it was so soft, the dough smeared when I made the knife cuts. All things considered, it worked out OK. You’ll just have to imagine cleaner, straighter lines on the checkerboards.</p>
<p>I was surprised at how strong the peanut butter flavor was considering that there are a mere two tablespoons of peanut butter in the recipe. It is a tender, buttery shortbread square and not overly sweet. Perfect with a cup of tea or glass of milk!</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4480" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9919-575x152.jpg" alt="" width="575" height="152" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9919-575x152.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9919-575x152-300x79.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong>One year ago: </strong><a href="https://www.fransfavs.com/2011/09/ssc-brownies/">SSC Brownies</a></p>
<h2><strong>Peanut Butter and Mocha Checkerboards</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/09/SRC-Peanut-Butter-and-Mocha-Checkerboards-PF.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<ul>
<li>1/2 cup unsalted butter (1 stick), softened</li>
<li>2 tbl. solid shortening</li>
<li>2 tbl. creamy peanut butter</li>
<li>2/3 cup sugar</li>
<li>1 egg</li>
<li>2 tbl. freshly brewed strong coffee, cooled</li>
<li>1 tsp. instant espresso coffee powder</li>
<li>1 tsp. vanilla</li>
<li>1/4 tsp. salt</li>
<li>2 1/2 cups flour</li>
<li>2 oz. semisweet chocolate, melted and cooled</li>
<li>1 egg white, lightly beaten</li>
<li>2 oz. semisweet chocolate, chopped</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p>In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions about 1 hour or until easy to handle.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4482" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9861-575x273.jpg" alt="" width="575" height="273" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9861-575x273.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9861-575x273-300x142.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4483" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9865-575x231.jpg" alt="" width="575" height="231" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9865-575x231.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9865-575x231-300x120.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Remove top layers of waxed paper. Brush the top of the chocolate dough with beaten egg white.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4484" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9867-575x421.jpg" alt="" width="575" height="421" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9867-575x421.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9867-575x421-300x219.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Carefully invert peanut butter dough on top of the chocolate dough.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4486" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9871-575x352.jpg" alt="" width="575" height="352" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9871-575x352.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9871-575x352-300x183.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Remove waxed paper. Trim edges to make a 4-1/2-inch square.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4485" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9886-575x256.jpg" alt="" width="575" height="256" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9886-575x256.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9886-575x256-300x133.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Wrap dough in waxed paper or plastic wrap. Cover and freeze about 1 hour or until dough is easy to handle.</p>
<p>Cut dough square into six 4-1/2×3/4-inch strips.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4487" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9891-575x446.jpg" alt="" width="575" height="446" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9891-575x446.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9891-575x446-300x232.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Working carefully, but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so that the opposite colors/flavors meet; transfer the stack to a baking sheet or tray. Repeat with the remaining strips to make three stacks total</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4488" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9893-575x279.jpg" alt="" width="575" height="279" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9893-575x279.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9893-575x279-300x145.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Cover and freeze about 30 minutes or until dough is firm enough to slice.</p>
<p>Preheat oven to 350 degrees F. Cut each stack crosswise into about 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4489" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9901-575x274.jpg" alt="" width="575" height="274" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9901-575x274.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9901-575x274-300x142.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Bake in the preheated oven for 8 to 10 minutes or until edges are firm and cookies are set.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4490" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9908-575x255.jpg" alt="" width="575" height="255" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9908-575x255.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9908-575x255-300x133.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Transfer to a wire rack; cool completely.</p>
<p>In a small saucepan heat and stir 2 ounces chopped chocolate over low heat until chocolate is melted and smooth. Place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/09/peanut-butter-and-mocha-checkerboards/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4515" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9914-575x435-575x435.jpg" alt="" width="575" height="435" srcset="https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9914-575x435-575x435.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/09/IMG_9914-575x435-575x435-300x226.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Fran’s Notes</em></strong></p>
<p>Because of the refrigerator brouhaha, I did not have the time or energy to make a chocolate design on the cookies. I’m sure the cookie would be enhanced by it—more chocolate makes everything better in my book. I’m also thinking of tweaking this recipe to make a mint and chocolate checkerboard combo for Christmas. Only 3 more months to go–time to start thinking about those Christmas cookies!</p>
<p><strong><em>Source:</em></strong> A <a href="http://annejisca.wordpress.com/2011/12/14/peanut-butter-mocha-checkerboards/">recipe from Anne Jisca’s blog</a><br />
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<item>
<title>Homemade Irish Cream</title>
<link>https://www.fransfavs.com/2012/07/homemade-irish-cream/</link>
<comments>https://www.fransfavs.com/2012/07/homemade-irish-cream/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 30 Jul 2012 16:00:43 +0000</pubDate>
<category><![CDATA[Beverages]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=4064</guid>
<description><![CDATA[Another month has rolled by which means it’s time to post for the Secret Recipe Club.  I’ve really enjoyed being part of the club because it means I get to become intimately familiar with a new blog at least once a month—not that I need an excuse! This month I …]]></description>
<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4078" title="IMG_9334 (443x575)" src="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9334-443x575.jpg" alt="" width="443" height="575" srcset="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9334-443x575.jpg 443w, https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9334-443x575-231x300.jpg 231w" sizes="(max-width: 443px) 100vw, 443px" /></a>Another month has rolled by which means it’s time to post for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. I’ve really enjoyed being part of the club because it means I get to become intimately familiar with a new blog at least once a month—not that I need an excuse!<br />
<a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" alt="Secret Recipe Club" width="440" height="70" border="0"></a></p>
<p><span id="more-4064"></span>This month I was assigned the blog, <a href="http://www.doublethesugarblog.com/2011/12/14/gift-week-homemade-irish-cream/">Double the Sugar</a>, whose name came via a Julia Child quote. When Julia was asked how to make good food in a hurry, she is said to have replied, “Double the sugar, and add bacon to everything.”</p>
<p>This blog represents the efforts of two women who live “across the pond” from each other. That “pond” would be the Atlantic Ocean. Shannon lives in Seattle, Washington, while Lucy lives in Edinburgh, Scotland. They met in Scotland while Shannon was getting her Master’s degree there. It appears that they actually met at Cadbury World where they discovered their mutual love of chocolate and food. Shannon is back in the States and Lucy remains in Scotland, but their love of food continues to be shared via their blog.</p>
<p>As I electronically “thumbed” through their recipes, I was hard pressed to decide whether to make <a href="http://www.doublethesugarblog.com/2011/12/12/millionaires-shortbread/">Millionaire’s Shortbread</a>, their <a href="http://www.doublethesugarblog.com/2010/05/30/cheesecake-week-savoury-cheesecake/">Savory Cheesecake</a>, or the <a href="http://www.doublethesugarblog.com/2011/1%200/31/thai-chicken-pizza/">Thai Chicken Pizza</a>—all very tempting. Then, I spotted their recipe for homemade Irish Cream. Bingo! My sister had sent me a similar recipe a while ago, but I hadn’t gotten around to making it. I decided I wasn’t going to miss the opportunity to make it this time around.</p>
<p>As long as you have a blender, the recipe couldn’t be easier. Even if you don’t have a blender, a big bowl, a whisk, and a strong arm will do.</p>
<p>My sister refers to this recipe as the “nectar of the Gods,” but perhaps “nectar of the leprechauns” might be more appropriate. <img src="https://s.w.org/images/core/emoji/14.0.0/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2011/07/cheesecake-elegante/">Cheesecake Elegante</a></p>
<h2>Homemade Irish Cream</h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/07/Irish-Cream-Liquor-PF.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<p><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4071" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9308-575x360.jpg" alt="" width="575" height="360" srcset="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9308-575x360.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9308-575x360-300x187.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<ul>
<li>1 cup cream</li>
<li>14 oz. sweetened condensed milk</li>
<li>1 cup Irish whiskey (I used Jameson’s; original recipe called for 1 2/3 cups)</li>
<li>1 tsp. espresso powder or instant coffee</li>
<li>2 tbl. cocoa powder (sweetened or unsweetened) or chocolate syrup</li>
<li>1 tsp. vanilla extract</li>
<li>1 tsp. almond extract</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p>Combine all ingredients in a blender and set on high speed for 30 seconds.</p>
<p><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4072" title="IMG_9312 (419x575)" src="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9312-419x575.jpg" alt="" width="419" height="575" srcset="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9312-419x575.jpg 419w, https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9312-419x575-218x300.jpg 218w" sizes="(max-width: 419px) 100vw, 419px" /></a></p>
<p><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4073" title="IMG_9315 (305x575)" src="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9315-305x575.jpg" alt="" width="305" height="575" srcset="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9315-305x575.jpg 305w, https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9315-305x575-159x300.jpg 159w" sizes="(max-width: 305px) 100vw, 305px" /></a>Bottle in a tightly sealed container and refrigerate. Will keep for up to 2 months. Shake before using.</p>
<p>I know St. Patrick’s Day is a long way off—but, as long as you have the Irish cream, you can make a batch of Irish cupcakes. Shannon and Lucy have <a href="http://www.doublethesugarblog.com/2010/03/12/st-patricks-day-cupcakes/">a recipe for them</a> on their blog and <a href="https://www.fransfavs.com/2012/03/irish-carb-bomb-cupcakes/">so do I</a>. They’re a little bit different, so you just might want to make two batches!</p>
<figure id="attachment_4074" aria-describedby="caption-attachment-4074" style="width: 433px" class="wp-caption aligncenter"><a href="https://www.fransfavs.com/2012/07/homemade-irish-cream/"><img loading="lazy" decoding="async" class="size-full wp-image-4074" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9324-433x575.jpg" alt="" width="433" height="575" srcset="https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9324-433x575.jpg 433w, https://www.fransfavs.com/wp-content/uploads/2012/07/IMG_9324-433x575-225x300.jpg 225w" sizes="(max-width: 433px) 100vw, 433px" /></a><figcaption id="caption-attachment-4074" class="wp-caption-text">Nectar of the Leprechauns</figcaption></figure>
<p><strong><em>Source: </em></strong>A recipe from <a href="http://www.doublethesugarblog.com/2011/12/14/gift-week-homemade-irish-cream/">Double the Sugar</a></p>
<p><em><strong>Fran’s Notes</strong></em></p>
<p>My sister’s recipe called for less whiskey, so I added one cup and taste tested. I thought it was plenty strong enough, but feel free to add the larger amount.</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" alt="Secret Recipe Club" width="150" height="150" border="0"></a><br />
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<title>Strawberry Shortcake Cupcakes</title>
<link>https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/</link>
<comments>https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 25 Jun 2012 16:00:06 +0000</pubDate>
<category><![CDATA[Cakes]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=3732</guid>
<description><![CDATA[Hard to believe, but it’s time for another Secret Recipe Club posting.  To qualify for participation in the Secret Recipe Club, a blogger must have been blogging for at least a year and have a minimum of 100 recipes on their blog.  Whenever I am assigned a blog from which …]]></description>
<content:encoded><![CDATA[<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3738" src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9004-575x409.jpg" alt="" width="575" height="409" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9004-575x409.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9004-575x409-300x213.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Hard to believe, but it’s time for another <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> posting. To qualify for participation in the Secret Recipe Club, a blogger must have been blogging for at least a year and have a minimum of 100 recipes on their blog. Whenever I am assigned a blog from which to pick a recipe, it’s like Christmas came early for me. One hundred plus new recipes to look at!</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" alt="Secret Recipe Club" width="440" height="70" border="0"></a></p>
<p><span id="more-3732"></span>My assignment was to choose a recipe on the <a href="http://epicbaker.com/2011/07/strawberry-shortcake-cupcakes/">Epic Baker’s site</a>. It didn’t take much browsing for me to target these amazing strawberry shortcake cupcakes. Any cupcake that has a plug of something tasty hidden in the middle of the cupcake under the frosting is A-OK in my book. This tender vanilla cupcake has a delicious mouthful of strawberry gelée under a mound of strawberry mascarpone frosting. Oh, yum!</p>
<p>We are allowed to adapt the recipes we choose to suit our tastes (or ingredients in our pantry); and, in this case, I didn’t have the self-rising flour called for in the original recipe. I happened to have a vanilla cupcake recipe that was almost identical and used all-purpose flour so I went with that. Rene, the Epic Baker, had some trouble with the frosting because she switched to one that didn’t have butter. Because of that, I decided to try the original frosting recipe which, unfortunately, despite chilling and adding more confectioners’ sugar wouldn’t cooperate and thicken enough so that I could properly pipe it.</p>
<p>In the end, with making a flour exchange and switching back to the original frosting which was softer than I would have liked but really quite delectable, it nevertheless came together quite nicely. I had a houseful of young’uns home over the weekend with a boyfriend and girlfriend thrown in for good measure, and the cupcakes disappeared in short order. I had made just half the recipe and was quite sorry I hadn’t made the full recipe!</p>
<h2><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3739" src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9008-575x468.jpg" alt="" width="575" height="468" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9008-575x468.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9008-575x468-300x244.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong></strong></h2>
<p><strong>One year ago: </strong><a href="https://www.fransfavs.com/2011/06/broiled-tilapia-parmesan/">Broiled Tilapia Parmesan</a></p>
<h2><strong>Strawberry Shortcake Cupcakes</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/06/Strawberry-Shortcake-Cupcakes-PF.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients for Cupcakes </em></strong>(makes 20 to 24)</p>
<ul>
<li>3 cups all-purpose flour</li>
<li>2 cups granulated sugar</li>
<li>1 tbl. baking powder</li>
<li>1/2 tsp. salt</li>
<li>16 tbl. unsalted butter (2 sticks), room temperature</li>
<li>1 cup sour cream</li>
<li>2 large eggs, room temperature</li>
<li>4 large egg yolks, room temperature</li>
<li>1 tbl. vanilla extract</li>
</ul>
<p><strong><em>Ingredients for Strawberry Gelée</em></strong><strong> </strong></p>
<ul>
<li>1 cup strawberry purée</li>
<li>1/4 cup sugar</li>
<li>1 tablespoon lemon juice</li>
<li>2 tablespoons cold water</li>
<li>1/2 envelope unflavored powdered gelatin</li>
<li>1/2 cup diced, fresh strawberries</li>
</ul>
<p><strong><em>Ingredients for Frosting</em></strong></p>
<ul>
<li>1/4 cup softened butter</li>
<li>1 8-ounce container mascarpone, at room temperature</li>
<li>1 8-ounce brick cream cheese, softened</li>
<li>1/2 cup fresh strawberries, puréed</li>
<li>2 tablespoons strawberry jam</li>
<li>4-5 cups powdered sugar</li>
</ul>
<p><strong><em>Directions for Cupcakes</em></strong></p>
<p>Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.</p>
<p>Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.</p>
<p>Divide batter evenly among cups of prepared tins. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before filling and frosting.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3740" src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8995-575x344.jpg" alt="" width="575" height="344" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8995-575x344.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8995-575x344-300x179.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Directions for Strawberry Gelée</em></strong></p>
<p>Heat purée and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.</p>
<p>Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.</p>
<p>Add fruit purée mixture to the bowl and stir until gelatin is completely dissolved. Stir in diced strawberries and chill until set.</p>
<p><strong><em>Directions for Mascarpone Frosting</em></strong></p>
<p>Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.</p>
<p>Add the strawberries and jam. Mix until combined.</p>
<p>Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.</p>
<p>Chill until ready to use.</p>
<p><strong><em>Assembly Directions</em></strong></p>
<p>Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.</p>
<p>Spoon about a teaspoon or so of strawberry gelée filling into each cupcake and top with the cone top.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3741" src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8999-575x356.jpg" alt="" width="575" height="356" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8999-575x356.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_8999-575x356-300x185.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.</p>
<p style="text-align: center;"><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3742" src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9012-575x406.jpg" alt="" width="575" height="406" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9012-575x406.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9012-575x406-300x211.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<figure id="attachment_3743" aria-describedby="caption-attachment-3743" style="width: 575px" class="wp-caption aligncenter"><a href="https://www.fransfavs.com/2012/06/strawberry-shortcake-cupcakes/"><img loading="lazy" decoding="async" class="size-full wp-image-3743 " src="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9016-575x404.jpg" alt="" width="575" height="404" srcset="https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9016-575x404.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/06/IMG_9016-575x404-300x210.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><figcaption id="caption-attachment-3743" class="wp-caption-text">Yum!</figcaption></figure>
<p><strong><em>Source:</em></strong> Adapted from an <a href="http://epicbaker.com/2011/07/strawberry-shortcake-cupcakes/">Epic Baker recipe</a>; cupcake from <a href="http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/">Brown Eyed Baker</a>; frosting from <a href="http://stickygooeycreamychewy.com/2010/07/02/strawberry-shortcake-cupcakes/">Sticky Gooey Creamy Chewy</a></p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" alt="Secret Recipe Club" width="150" height="150" border="0"></a><br />
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<title>Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables</title>
<link>https://www.fransfavs.com/2012/05/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables/</link>
<comments>https://www.fransfavs.com/2012/05/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 28 May 2012 16:00:01 +0000</pubDate>
<category><![CDATA[Chicken]]></category>
<category><![CDATA[Chinese]]></category>
<category><![CDATA[Gluten Free]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=3514</guid>
<description><![CDATA[Before I tell you all about this month’s Secret Recipe Club offering, I would be an ungrateful citizen if I didn’t thank all the brave men and women of our armed forces, past and present, for putting their lives on the line for this great country of ours.  As we …]]></description>
<content:encoded><![CDATA[<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/05/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables/#more-3514"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3516" src="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8542-575x357.jpg" alt="" width="575" height="357" srcset="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8542-575x357.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8542-575x357-300x186.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Before I tell you all about this month’s <a href="http://secretrecipeclub.com/%20%20">Secret Recipe Club</a> offering, I would be an ungrateful citizen if I didn’t thank all the brave men and women of our armed forces, past and present, for putting their lives on the line for this great country of ours. As we celebrate Memorial Day this year, they and their families are in my thoughts as always with the hope that they can come back and enjoy peacetime as we all do here at home.</p>
<p><span id="more-3514"></span><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="aligncenter" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/SRC-logo-440.png" alt="Secret Recipe Club" width="440" height="70" border="0"></a></p>
<p>For this month’s Secret Recipe post, I was assigned the blog, <a href="http://jeanetteshealthyliving.com/">“Jeannette’s Healthy Living.”</a> This is the second month in a row that I’ve been given a blog with a strong focus on healthy eating. (I’m not sure if there’s a message there or not!) Jeannette started her blog because she was spending a lot of time cooking for family and friends with special dietary needs, including her youngest of four sons who has food allergies. Her goal was to make food that was as delicious as it was healthy so that it would not go uneaten leaving essential nutrients on the plate. Jeannette and I share the philosophy that “you are what you eat.” Or as Hippocrates put it, <em>“Let food be your medicine and medicine be your food</em>.<em>“</em></p>
<p>As I browsed through Jeannette’s recipes, I found some categories that I had never seen before in a blog’s recipe index—e.g, “Anti-cancer,” and “Liquid/Soft Food Diet.” In addition, she has “Dairy-Free” and “Gluten-Free” categories as well as vegan offerings. I was hard pressed to choose among <a href="http://jeanetteshealthyliving.com/2011/09/spiced-vegetarian-lentil-soup-recipe-secret-recipe-club.html">Spiced Vegetarian Red Lentil Soup</a>, <a href="http://jeanetteshealthyliving.com/2010/07/simple-lentil-dal.html">Lentil Dal</a>, or the <a href="http://jeanetteshealthyliving.com/2012/04/chopped-salmon-arugula-walnut-salad-with-wasabi-vinaigrette.html">Salmon Arugula Walnut Salad with Wasabi Vinaigrette</a>.</p>
<p>Then I spotted her Cold Asian Noodles with Peanut Sauce, and that was it for me. I have a weak spot for Chinese noodle dishes, especially when there is peanut butter involved. If you took a look at the Word file I have on Chinese noodles, you’d probably laugh when you saw it is 46 pages long. Before I’m too old to cook, I hope to try each and every recipe!</p>
<p>We are assigned our blog about a month in advance and given a posting date. I was given the date right about the time we moved; and, had I not been overwhelmed with multitasking, I would have realized that the posting date was Memorial Day and picked something more in keeping with grilling or a hot weather meal. Once I realized it, I probably could have switched gears; but nothing was going to deter me from making these Asian noodles!</p>
<p>When I was a stay-at-home mom, I always poached boneless chicken breasts whenever a recipe called for cooked chicken. Once I went back to work full time, I soon realized what a timesaver a purchased rotisserie chicken is. Having said that, I did <span style="text-decoration: underline;">not</span> use a rotisserie chicken but instead poached the chicken according to the recipe. I highly recommend you do so as well because the poaching ingredients infused the chicken with a wonderful Oriental flavor. In addition, once the chicken is cooked, you reduce the chicken broth to strengthen the flavor and use some of that broth to make the peanut sauce.</p>
<p>Roger and I thoroughly enjoyed our nontraditional Memorial Day weekend meal. Before the weekend is over, I’m sure the grill will be put to use; but I’m awfully glad I had the chance to try this delicious Asian noodle dish this weekend. Otherwise, I would have added it to my file starting on page 47; and who knows when I would have gotten to it!</p>
<p>I hope the sun is shining on your Memorial Day…</p>
<p><strong>One year ago: </strong> <a href="https://www.fransfavs.com/2011/05/cole-slaw-kfc-clone/">Cole Slaw – KFC Clone</a></p>
<h2><strong>Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/05/SRC-Cold-Asian-Noodles-with-Peanut-Sauce-Chicken-Vegetables-PF1.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/05/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables/#more-3514"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3518" src="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8535-575x447.jpg" alt="" width="575" height="447" srcset="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8535-575x447.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8535-575x447-300x233.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><span style="text-decoration: underline;">Poached Chicken </span></strong></p>
<ul>
<li>1 pound boneless chicken breast or thighs <em>(I used boneless chicken breasts)</em></li>
<li>1/2 onion, peeled and chopped into large pieces</li>
<li>One 1″ piece of ginger, peeled and cut into thin slices</li>
<li>1 garlic clove, smashed</li>
<li>1 tsp. coriander seeds, optional</li>
<li>1 tsp. black peppercorn seeds</li>
<li>1 tbl. sake or rice wine <em>(I used rice wine)</em></li>
</ul>
<p><strong><span style="text-decoration: underline;">Peanut Sauce</span></strong></p>
<ul>
<li>1/4 to 1/3 cup chicken stock (from poaching the chicken)</li>
<li>1/4 cup peanut butter or other nut or seed butter</li>
<li>2 tbl. gluten-free soy sauce</li>
<li>1 tbl. sugar</li>
<li>1/2 tbl. rice vinegar</li>
<li>2 tsp. minced ginger</li>
<li>2 tsp. minced garlic</li>
</ul>
<p><strong><span style="text-decoration: underline;">Noodles </span></strong></p>
<ul>
<li>8 ounces Asian rice noodles (You can substitute spaghetti or vermicelli if you can’t find the rice noodles and if gluten is not a problem for you.)</li>
<li>2 tsp. sesame oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Egg Crepe (optional) </span></strong></p>
<ul>
<li>1 tsp. flavorless oil</li>
<li>1 egg</li>
</ul>
<p><strong><span style="text-decoration: underline;">Additional Toppings</span></strong></p>
<ul>
<li>cucumber, peeled, julienned</li>
<li>red bell pepper, julienned</li>
<li>toasted sesame seeds, for garnish</li>
<li>minced scallions, for garnish</li>
<li>hot chili bean paste, for serving, optional</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p><strong><span style="text-decoration: underline;">Poached Chicken </span></strong></p>
<p>Place chicken in a medium saucepan. Add water to immerse chicken completely. Add onion, ginger, garlic, coriander seeds, black peppercorn seeds, and rice wine to water. Bring to a boil, then reduce heat and simmer for 10 or 15 minutes or until chicken tests done. Remove the chicken and set aside.</p>
<p>Return the chicken stock to a boil. Once liquid boils, reduce heat to low and simmer uncovered for 10 minutes to 15 minutes to reduce the stock. When the flavor of the chicken stock has intensified to your liking, strain the stock and reserve.</p>
<p>Once the poached chicken is cool enough to handle, cut the chicken across the grain into strips.</p>
<p><strong><span style="text-decoration: underline;">Peanut Sauce </span></strong></p>
<p>Combine 1/4 cup chicken stock, peanut butter, soy sauce, sugar, rice vinegar, ginger, and garlic in a bowl, and whisk until smooth. It is easier to incorporate all the ingredients if you use warm broth. The peanut sauce will thicken as it sits or if it is refrigerated, so add more broth if you need to thin the sauce out.</p>
<p><strong><span style="text-decoration: underline;">Noodles </span></strong></p>
<p>Cook rice noodles according to package instructions. Do not overcook or noodles will become mushy. Rinse well with cold water and drain. Drizzle sesame oil on top and toss gently. This will help keep noodles from sticking to each other.</p>
<p><strong><span style="text-decoration: underline;">Egg Crepe </span></strong></p>
<p>Heat oil in a small omelette pan over medium heat. Beat egg gently and add to pan, swirling egg around to thinly coat bottom of pan. When bottom is set, about 1-2 minutes, flip omelette over and cook other side for another minute. Remove to a cutting board and cut into thin strips.</p>
<p><strong><em>To Serve </em></strong></p>
<p>Divide noodles among four bowls. Arrange poached chicken, red bell pepper, egg omelette and cucumber on top. Sprinkle with sesame seeds and green onions. Serve with peanut sauce and hot chili bean paste, if desired.</p>
<p style="text-align: left;"><a href="https://www.fransfavs.com/2012/05/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables/#more-3514"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3517" src="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8544-575x383.jpg" alt="" width="575" height="383" srcset="https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8544-575x383.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/05/IMG_8544-575x383-300x199.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Source: </em></strong>A <a href="http://jeanetteshealthyliving.com/2012/04/cold-asian-noodles-with-peanut-sauce-chicken-and-vegetables-recipe.html">delicious recipe</a> from Jeanette’s Healthy Living</p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" alt="Secret Recipe Club" width="150" height="150" border="0"></a><br />
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<title>Baked Chicken and Spinach Flautas</title>
<link>https://www.fransfavs.com/2012/04/baked-chicken-and-spinach-flautas/</link>
<comments>https://www.fransfavs.com/2012/04/baked-chicken-and-spinach-flautas/#comments</comments>
<dc:creator><![CDATA[fransfavscom]]></dc:creator>
<pubDate>Mon, 30 Apr 2012 16:00:32 +0000</pubDate>
<category><![CDATA[Chicken]]></category>
<category><![CDATA[Mexican]]></category>
<category><![CDATA[Secret Recipe Club]]></category>
<guid isPermaLink="false">http://www.fransfavs.com/?p=3277</guid>
<description><![CDATA[Wow—this last month has flashed by in the blink of an eye!  I could have sworn that I just posted my first recipe as a member of the Secret Recipe Club, but here it is time for the second go-round. For a little refresher, the Secret Recipe Club was formed …]]></description>
<content:encoded><![CDATA[<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8352-575x393.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3416" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8352-575x393.jpg" alt="" width="575" height="393" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8352-575x393.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8352-575x393-300x205.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Wow—this last month has flashed by in the blink of an eye! I could have sworn that I just posted my first recipe as a member of the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>, but here it is time for the second go-round.</p>
<p><span id="more-3277"></span>For a little refresher, the Secret Recipe Club was formed by an enterprising blogger named Amanda of <a href="http://amandascookin.com/">Amanda’s Cookin’</a> and has grown into a large group of bloggers who participate each month in a fun sharing of each other’s blogs. Each member is secretly assigned another member’s blog from which to choose a recipe to make and post on their own site. Then there is a coordinated “reveal” date where we all share our posts and find out who made what from whose blog.</p>
<p>I was assigned the blog named <a href="http://healthy-delicious.com/">“Healthy. Delicious.”</a> whose blogger, Lauren, started the site as a weight watcher’s blog after graduating from college. She had tried Weight Watchers and lost weight but gained it back. After trying several other diets, she figured out the best approach for her which was to limit processed foods and refined carbs and eat lots of fresh, in-season fruits and vegetables along with whole grains. Sounds like a sensible approach to me!</p>
<p>My personal approach is quite similar. I avoid refined/starch carbs and processed foods, and fresh fruit and vegetables have always been a part of my diet. Having said that, anyone who knows me knows that I do have a sweet tooth. I figure since I eat so healthily the majority of the time, I can indulge in a dessert at least once a week. I have the same philosophy with regard to an “indulgent” meal. I allow myself a diet sin here and there and stay on the straight and narrow the rest of the time.</p>
<p>I have a confession to make, though, about so-called healthy recipes. Quite often, by the time you take all the fat and calories out of a recipe, you take all the flavor out as well. I remember the first time I substituted applesauce for some of the butter in a recipe and was treated to a cake with a rubber-like texture. Ugh. On one or two occasions, I’ve looked at a lightened version of a recipe and put the butter back in when I made it! I feel if you’re going to sin, it had better be worth it!!</p>
<p>So, it was with great curiosity that I browsed through Lauren’s recipes. Almost immediately, this recipe for baked flautas with chicken and spinach caught my eye. I knew my family would enjoy the classic ingredients, but would we like the flautas baked rather than fried in the traditional manner? The answer is a resounding “yes,” we did! The baking eliminates a lot of calories, and you get a delicious flauta that is delightfully crunchy. As a bonus, each flauta has only 180 calories. This recipe is definitely a great find in my book—thanks, Lauren!</p>
<h2><strong>Baked Chicken and Spinach Flautas</strong></h2>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/SRC-Baked-Chicken-and-Spinach-Flautas-PF.doc">Printer-friendly version</a></p>
<p><strong><em>Ingredients</em></strong></p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8336-575x324.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3406" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8336-575x324.jpg" alt="" width="575" height="324" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8336-575x324.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8336-575x324-300x169.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a></p>
<ul>
<li>Approx. 4 cups of diced or shredded cooked chicken <em>(I used a rotisserie chicken)</em></li>
<li>1 tsp. paprika</li>
<li>1 tsp. kosher salt</li>
<li>1 tsp. ground cumin</li>
<li>1 tsp. chili powder</li>
<li>1/2 cup cilantro, chopped</li>
<li>1 jalapeño pepper, minced</li>
<li>3 cloves of garlic minced</li>
<li>4 cups baby spinach, chopped</li>
<li>5 burrito-size flour tortillas (9 to 10 inches)</li>
<li>6 ounces Mexican blend cheese or other melting cheese, shredded</li>
<li>2 tbl. olive oil, or cooking spray</li>
</ul>
<p><strong><em>Accompaniments</em></strong></p>
<ul>
<li>Salsa</li>
<li>Guacamole</li>
<li>Sour Cream</li>
</ul>
<p><strong><em>Directions</em></strong></p>
<p>Preheat the oven to 450*F.</p>
<p>Mix together the chicken, seasonings, and cilantro.</p>
<p>In a large skillet, heat 1/4 cup of water and add the jalapeño, garlic and baby spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Add a bit more water if necessary to keep it from becoming totally dry before the spinach wilts.</p>
<p>Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. <strong><em>(My tortillas were large—10”—so, I used approximately 2 tbl. of the mixture per half of a tortilla. I got a total of 8 flautas using the larger tortilla.) </em></strong> Repeat with the spinach and cheese. <strong><em>(I just eyeballed when I sprinkled the cheese.)</em></strong> Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8339-575x501.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3408" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8339-575x501.jpg" alt="" width="575" height="501" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8339-575x501.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8339-575x501-300x261.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Brush the flautas with olive oil or spray with cooking spray.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8343-575x249.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3409" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8343-575x249.jpg" alt="" width="575" height="249" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8343-575x249.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8343-575x249-300x129.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Bake for 10 minutes, then turn them over and bake for a few more minutes, or until crispy. <strong><em>(When I checked mine at 10 minutes, they were quite crispy already, so I didn’t bother turning them or cooking any longer.)</em></strong></p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8346-575x424.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3410" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8346-575x424.jpg" alt="" width="575" height="424" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8346-575x424.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8346-575x424-300x221.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a>Serve with accompaniments of your choice. Makes 8 to 10 flautas depending on size of tortilla you use.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8347-575x426.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3412" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8347-575x426.jpg" alt="" width="575" height="426" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8347-575x426.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8347-575x426-300x222.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Fran’s Notes</em></strong></p>
<p>Lauren wasn’t lazy like I was and she poached chicken thighs with beer and water and then shredded the chicken. It sounds like the chicken would be fabulous prepared that way. So, if you’ve got the time, take a look at <a href="http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/">her method</a> and give it a try. She also has a great tip on how to shred the chicken easily using a stand mixer.</p>
<p><a href="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8356-575x2821.jpg"><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-3413" title="" src="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8356-575x2821.jpg" alt="" width="575" height="282" srcset="https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8356-575x2821.jpg 575w, https://www.fransfavs.com/wp-content/uploads/2012/04/IMG_8356-575x2821-300x147.jpg 300w" sizes="(max-width: 575px) 100vw, 575px" /></a><strong><em>Source:</em></strong> Adaptation of a <a href="http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/">healthy-delicious.com recipe</a></p>
<p><a href="http://secretrecipeclub.com/" target="_blank"><img loading="lazy" decoding="async" class="alignnone" src="http://secretrecipeclub.com/wp-content/uploads/2011/09/srcofficialmember.gif" alt="Secret Recipe Club" width="150" height="150" border="0"></a><br />
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