It seems the last few months I've managed to find, prepare and get my posts ready ahead of time for our Group D's Secret Recipe Club Reveal Day. This has not always been so. It has also seemed that I've been able to make more than one recipe. They've been fairly simple, which obviously makes it easier to do and since my family needs to eat, it seems to work. I have just recently started working 4 days a week for about 4 hours, so we'll see how that affects my posting of more than one recipe.
If you have never heard of The Secret Recipe Club, it's a group I somehow stumbled upon last year, in which you are assigned a group (there is a group for each week of the month), then each month you are assigned a blog within that group. Your job is to visit that blog, check out their recipes, bite your nails trying to decide what to make, make and blog about that recipe (oh, and this is to be a secret). Then on reveal day, your post goes live and you find out who had your blog and reveal who you had. It is so much fun.
This month I was assigned the blog, Flying on Jess Fuel, written by the lovely Jess. She is married to a US Navy Man name Nick...Thank you Nick for serving our country, and thank you Jess for being the wife of a military man. She started her blog with the same thing in mind as I started mine..with the intention of keeping in touch with her family and friends who are scattered throughout the country. Go visit and show her some love.
When browsing her recipes I pinned 9 that I thought I might want to make onto my "secret recipe club" secret board. I'm sure there were many more, but I had to draw the line somewhere otherwise I'd never be able to decide. I chose two because I had ingredients for one but the other I really wanted to try. So what were they? Chicken & Broccoli Calzone and Quinoa Frittata. Both were really, really good! If you've never cooked with quinoa, give it a try. It's good. Takes a bit of getting used to (the texture), but I love it in soups, etc...
Let's get to the recipes shall we!
Chicken & Broccoli Calzone
1 batch Homemade pizza dough (or 2 store bought)
1 lb. boneless, skinless chicken thighs (or tenders) cooked and chopped
1 large head of broccoli, lightly steamed and roughly chopped
2 c. mozzarella cheese
2 c. cheddar cheese
1 egg beaten
BBQ sauce, marinara or ranch for serving
Preheat oven to 400 degrees. Sprinkle baking sheets or pizza stone with cornmeal to prevent sticking. Divide the pizza dough into 4 pieces.
For each calzone: stretch pizza dough out flat. Top half of each dough with 1/4 of chicken and broccoli, and 1/4-1/2 of cheeses. Stretch the other half of the dough over the fillings and pinch the edges together. Cut several slits in the top of each calzone and brush with egg.
Bake on a sturdy, non-stick baking sheet or pizza pan for 25-30 minutes or until lightly browned.
NOTE:I brushed the inside of the dough with dijon mustard to give it a little bit of tang. You can also use ham instead of chicken.
1/4 c. dry quinoa
1/2 c. water
3/4 c. diced ham
1 c. cottage cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
1 1/2 c. shredded cheddar cheese
Bring the quinoa and water to a boil in a medium pot. Cover, reduce to a simmer and cook for 10 minutes. Remove from heat, fluff with a fork.
Preheat oven to 350 degrees. Spray a 9" pie plate with cooking spray.
Beat the eggs in large bowl. Stir in remaining ingredients and pour in to pie pan.
Bake 50 minutes, or until the center is set and edges are golden brown. Let cool 10 minutes before serving.
With Joy UNquenchable,