I LOVE this!!
It’s that time of the month again!! Time for that all important reveal of the Secret Recipe Club.
For those of you who are not yet familiar with it, The Secret Recipe Club was started just 18 months ago by Amanda at Amanda’s Cookin’, and only had 19 blogs participating. There are now over 300 and because it is so big we are now divided into 4 separate groups with each having its’ own reveal day! How awesome is that?!
The fearless leader of my group is Angela from Big Bear’s Wife. Angela was actually assigned to “stalk” my blog last month – go here to see which of my recipes she chose to make.
The idea behind the Secret Recipe Club is like Secret Santa. Each month a food blogger chooses to participate, they are assigned a blog from which they may choose any recipe to make and then blog about.
You have to keep it a secret until it is your reveal day. So, there is no telling the blogger that you’ve been assigned to that you are pleasantly stalking them.
It is SO much fun!!
- For those of you who are not yet familiar with it, The Secret Recipe Club was started just 18 months ago by Amanda at Amanda’s Cookin’, and only had 19 blogs participating. There are now over 300 and because it is so big we are now divided into 4 separate groups with each having its’ own reveal day! How awesome is that?!
- So, without further adieu…
- May I present to you…
- Inquiring Chef!!!
- Jessica is a transplanted American now living in Bangkok, Thailand with her husband.
- I’ve always been fascinated by Americans who are living in other countries and the experiences they have. To be immersed into another culture is at the same time, exhilarating and scary. I think it’s on my Bucket list, but it’s written in pencil, not pen because I’m not sure I could jump in with both feet.
- Jessica has a lot of wonderful recipes on her site, especially some of the Thai foods that I’m dying to try.
- Today’s recipe is of course, a baked one and one I was really excited to try. I am forever preparing this dish stove top, so I was very interested in both the flavors Jessica used and how it would taste baked.
- Unfortunately, my presentation is not as pretty as Jessica’s. I went to two different stores in search of 4 oz. mason jars, but was unsuccessful in my search and had to quickly return home to feed the masses.
- The recipe I chose to make was…
- Baked Blueberry Oatmeal – serves 4
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup pecans, coarsely chopped
- 1 1/2 cups blueberries (I used frozen and thawed them)
- 1 1/2 cup milk
- 1 egg
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 teaspoon salt