Barbecue cola pork recipe

Today is my first Secret Recipe Club reveal and I am super excited. I had asked April to join the club quite a while ago, and I was psyched when she wrote me back and accepted me in the club. And I was even happier when I got my first assignment.

I was assigned to Leah’s beautiful blog: So, How’s It Taste? The great thing about her blog is that with every recipe she tells us how it tastes. And she tells it like it is: if something did not turn out great Leah lets us know.

Leah is a talented baker and has many recipes for cookies, cakes, and other fun desserts on her blog, but I am not that much of a baker. I didn’t one to do her a disservice and bake an horrible cake, I decided to showcase one of her savory recipes.

There were many to choose from and I was tempted by many, but I could not resist her barbecue cola chicken. Even if it was winter and the temperature in the Midwest approaches 0F making it de facto impossible to grill outside. Even if I did not have barbecue sauce. Even if I didn’t have chicken.

So i made my own barbecue sauce, I substituted the chicken with pork and I used the oven to grill my meat. The result was outstanding! I think I might never grill again without BBQ sauce and cola.

Cola BBQ pork


Cola BBQ sauce

    • 1 cup ketchup
    • 1 tbsp mustard
    • 1/3 cup vinegar
    • 2 tbsp worchester sauce
    • 1 tsp chili paste
    • salt
    • pepper


  • 1 can cola
  • BBQ sauce
  • 2 thick slices of grilling pork meat


  1. Mix all ingredients for the bbq sauce in a pot and put on a the fire + the cola. Cook for about 1 and 1/2 hour or until thick and reduced to about 2/3.
  2. Place the meat in a ziploc bag with the cola bbq sauce and let to marinade for 6 hours (and up to 12) in the fridge.
  3. Place the meat on a rack in an oven dish. The rack helps in achieving a BBQ like effect because it keeps the meat from sitting in its own grease as it bakes.
  4. Cook in a 400F oven for 45 minutes occasionally, turning and brushing the meat with some of the reserved marinade.

Beet and carrot jam

And it is time for my second Secret recipe club posting. This time I was assigned to Easily Good Eats. I didn’t know this blog before but I love its philosophy: simple recipes with few ingredients that can be found in your pantry. A number of recipes intrigued me (and here you can see the finalists), but the recipes I keep going back to were the ones on savory jams. I was really intrigued by carrot jam and beet jam: I could imagine serving them with a good cheese board, possibly including some good, salty goat cheese. And when that thought entered my mind, there was no going back. I had to make it. And I had to serve them with something like these crackers (and the above mentioned cheese of course).

So for the jams, I pretty much only weighted out the ingredients instead of measuring them by cups and let the vegetables macerate with the sugar for a while before cooking them. Pre-maceration is something my mom does for all her jams and it cuts down cooking time quite a bit (which is great). Oh and I changed the flavoring of the carrot jam from lemon to ginger. Both jam turned out great and work well with cheese. Particularly very salty cheeses like goat cheese.

And then I tried the crackers, but I added twice the water….. not my best idea. They ended up sticking to the cookie sheet like crazy…. They tasted great, but it was really a pain to get them off the sheet. Next time I will follow the original recipe!!


  • 1/2 lb carrots cleaned and diced
  • 1/2 lb sugar
  • 1 tsp grated ginger


  1. Mix the carrots with the sugar and the ginger and let sit to macerate for a couple of hours or overnight.
  2. Cook the carrots with all the syrup in which they are macerating and a couple of spoons of water for 20 minutes or until the jam coats a spoon.
  3. Puree if you like a smoother texture.
  4. Place in a jar and serve with cheese and crackers.



  • 1/2 lb beet cleaned and diced
  • 1/4 lb sugar


  1. Mix the beet and the sugar and let it macerate for a couple of hours or overnight.
  2. Cook the beet with all their syrup for 20 minutes or until the beets are soft and the jam coats the back of a spoon.
  3. Put in a jar and serve with cheese and crackers.


And don’t miss what everyone else did!

Oatmeal Pancakes Recipe

It is Secret Recipe Club reveal again and I have been assigned to It’s Good to be the Cook. It took me a while to settle on a recipe. I had seen more than one interesting ideas. Topping the list there were the wasabi marinated salmon  and the cauliflower pizza crust, but then I saw these pancakes and I just had to try them.

First of all Beth raves about them. Then I checked the list of ingredient and it contained 3 ingredients I had to use or throw out by the end of this week: egg whites, oatmeal and cottage cheese. And last but not least I had never made pancakes before, crepes yes, but pancakes never.

So I set out and prepared them for Sunday breakfast. And they were delicious! They were not spongy at all and they were super quick to make. I used instant oats because that is what I had at hand, but I suspect they would taste better with the regular oats because then you can flavor it to taste rather than having it taste how the manufacturer decided to try it.

Oh and I also have to announce the winner of the giveaway. And the winner is …. Manda! Congrats!


  • 3 egg whites
  • 1/2 rolled oats (I used instant)
  • 1/2 cup cottage cheese (I used quark)
  • 1 tsp baking powder


  1. Blend all the ingredients.
  2. Cook the pancakes in a hot pan. I made 6 small ones.
  3. Serve with maple syrup.

Simit Recipe

 The Simits were easy to make and delicious to eat. Super crumbly and very light. Just my knd of pastry. Not sweet at all, but perfect for breakfast or a quick snack. I am trying to resist the temptation to snatch another one….


  • 3 cups flour
  • 1 egg
  • 1/2 cup yoghurt
  • 1/2 cup olive oil
  • 1/2 cup butter at room temperature
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp sugar
  • 2 tbsp vinegar
  • sesame and/or poppy seeds


  1. Mix all of the ingredients until the dough is smooth.
  2. Divide into 20 small balls. Roll out the balls into thin logs and twist them together two by two. Form in to rings and dip the rings in the poppy or sesame seeds.
  3. Bake at 400F until golden brown.

Pao de Queijo Recipe

For this month Secret Recipe Club I was assigned to Crumb the blog of Isabelle. I was thrilled when I got my assignment because in my opinion Isabelle is one of the great foodblogger out there. She always has great recipes and awesome pictures that make you want to dive right into the dish. Plus I love her writing style: she has a fun way of telling about her life and her posts just draw you in. If you are not familiar with her blog you should definitely check it out!

Anyway faced with the arduos choice of choosing a recipe among her many delicious ones, I started looking upon her index. I was reading the titles when I run into Pao de Queijo. And my heart stopped. Could it be? I had just bought tapioca flour because I wanted to make some. They had been on my mind for days, maybe weeks. It was destiny calling.

So I made Pao de Queijo. I actually ended up making two batches. Well actually three, if you count the batch that is in the freezer waiting to be baked and enjoyed with the right recipe.

When making my first batch I obviously did something wrong and the little balls turned out a little flat, but still delicious.

I believe that I made two mistakes: 1) my math was wrong an I had to little flour, 2) I took too long to add the flour to the hot liquid and the liquid was not hot enough when I added the flour so the proper reaction did not happen. So make sure to keep the doses right and to add the flour when the liquid is still very hot. Actually I would turn the fire off only after you add the flour.


  • 1 egg
  • 5 oz. tapioca flour
  • 1/8 cup olive oil
  • 1/4 cup milk
  • 1/4 cup water
  • pinch of salt
  • 2 ox. grated cheddar


  1. Bring the water, milk and oil to a boil and add to it the flour and the salt. Mix well and turn off the heat.
  2. Transfer to a mixer and let cool down a bit.
  3. Add the egg and the cheese and mix until well incorporated (it takes a while).
  4. Form into small balls and bake the ones you are going to eat soon in a 400F oven for 20 minutes or until puffed and golden brown.
  5. Freeze the remaining uncooked balls for later use. When ready to enjoy just bake them frozen in the oven about 10 minutes longer than the fresh ones.
  6. Enjoy!