Summer Zucchini Bread

I have been gathering handfuls of zucchini like this every couple of days out of my garden. Isn't it fun when the work pays off?

I asked my mom for her mother's zucchini bread recipe and I really like how it turned out. Moist with a little crunch from the walnut and a hint of cinnamon.

I hope you like it and it gives you an idea for your garden veggies!

 

 

For this recipe I only needed three cups of shredded zucchini. I obviously had much more than that so I experimented a little with peeling it to see if I could freeze it or use it that way. I realized that I didn't want big "noodley"  strips of zucchini in my bread so I tossed the strips in the blender and chopped them up.

 

 For the other left over zucchini I used my cheese grater and grated it up. For my bread and cake recipe, they both call for 3 cups of grated zucchini. I have been advised to freeze an extra cup since zucchini tends to hold so much water. I filled a few court sized bags with 4 cups each of grated zucchini and threw those babies in the freezer for another day.

Next I poured my 3 cups of chopped zucchini into a mixing bowl with my other ingredients. My little guy helped stir... baking and making memories together? What's better than that!?
The zucchini is going to look green and gooey going into your pretty batter but stir it right in and it will add a great amount of moisture to keep the bread soft and tasty!

 

 

Load the loaf pans up and let them cook away for 60-70 minutes or until toothpick comes out clean. Your kitchen will smell amazing!

 



 

This bread can be eaten for breakfast or dessert. Its also wonderful to take to a sick friend or give as a gift. If you are going to freeze your extra loaf, make sure to let it cool to room temperature, and then pop in a gallon zip top bag with all the air squished out.

 



 

Recipe

Heat oven to 350 degrees

Beat 3 eggs and add 2 cups of sugar.
Mix in 1 cup of vegetable oil.
When this is combined add 1 teaspoon of each:
Baking Soda
Baking Powder
salt
vanilla
then add 3 teaspoons of cinnamon
Slowly incorporate 3 cups of flour, letting each cup combine completely before adding the next.

STIR in 3 cups grated zucchini and 1 cup chopped walnuts (optional but adds great texture)

Grease two loaf pans and bake for 1 hour or until toothpick tests done.


I hope you love this recipe!

Grilled Chicken Kabobs

 This summer we have been using our grill A LOT. I have been challenging myself to keep trying new recipes. Grilling vegetables is the best. It can add so much flavor and you can even add a little marinade over the top and to quickly take away that raw vegetable flavor that makes them sometimes hard to eat. Peppers and onions are full of vitamins and antioxidants to keep you healthy, so those with chicken breast make this meal GOOD AND GOOD FOR YOU.

 

 

 

Recipe: (serves 4 but you can always add more of everything to accommodate more guests!)

 

1 Red bell pepper

1 Green bell pepper

1 Yellow bell pepper

1 medium to large sweet onion

1 container of button mushrooms

 

4 chicken tenderloins or 3 chicken breasts

 

1 bottle Lawry's Caribbean Jerk marinade

OR garlic and herb marinade (both are delicious!)

 

Cut the chicken up into large chunks and let it marinade (you only need to use half the bottle) at least 1 hour. (no longer than 3)

Cut the veggies up into the same size chunks as the meat, and the mushrooms in half.

 

When the chicken is done marinating, take some skewers and start adding about 1/3 meat to 2/3 veggies i.e. a few peppers and a mushroom then a chicken then veggies, then a chicken and repeat once more. I like it when each skewer has 3 pieces of chicken.

 

Note: If you are using wood skewers, soak them in water for about 20-30 minutes so they don't burn on the grill. I really like the metal ones I found at Fred Myer for 3$/pack. You can throw them in the dishwasher and reuse them over and over.

 

Note: This meal and marinade is gluten free!

 

ENJOY!! 

 

Hot Fudge Sundae- A one-pot-wonder

 

Today was a lazy Sunday afternoon complete with a slow drive through the mountains to enjoy the beautiful world around us, and then a thunderstorm that hurried us back into the house and onto the couch under a cozy warm blanket. Of course we needed something sweet to accompany us :)

 

I searched through the pages of my Betty Crocker cookbook and found a chocolaty treat that I haven't made before. The winning ticket for me was, its a one pot wonder sundae. The sauce bakes with the brownie/cake and all you have to do is add some vanilla bean ice cream, or some fresh fruit.

Its warm and fudgy and guaranteed to bring someone you love in close for a snuggle and chocolate kisses *~*~*

 

 

Recipe:

 

1 cup all purpose flour

3/4 cup granulated sugar

2 tablespoons cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup chopped walnuts (optional, but they add great texture)

1 cup packed brown sugar

1/4 cup baking powder

1/4 cup cocoa powder

1 3/4 cups very warm water

 

Vanilla bean ice cream or fresh fruit if desired.

 

Heat your oven to 350 degrees

 

Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt together with a fork.

Add milk, oil, and vanilla and mix until smooth. Stir in nuts.

Spread in to an 8.5x8.5 inch (greased) pan.

 

Sprinkle brown sugar/cocoa mixture over the top of the batter.

 

THIS NEXT PART WILL SOUND WEIRD BUT IT MAKES A DELICIOUS FUDGE SAUCE.

 

Pour 1 3/4 cups warm water over the top.

 

Bake 40 minutes or until top is dry. Cool for 10 minutes.

 

Spoon the warm cake into a bowl and catch some of the delicious chocolate sauce from the bottom of the pan. Pour it over the top of vanilla ice cream or fresh fruit.

 

I hope you enjoy this warm bowl of deliciousness!

 

 

 

School District Peanut Butter squares

Today it is raining cats and dogs out, and I just got a flood warning on my phone. I can hear the thunder and see the lightening out my window. My 2 year old is asleep and so there is nothing left for me to do today but build a small tent out of blankets in out living room, and eat peanut butter squares with my son. What a rough day making memories.

 

 

Saltine Toffee bites

I have this weird thing about me where after almost every meal, I crave something sweet... it doesn't always have to be a big dessert, cookie, brownie or ice cream, sometimes just a tiny sip of coke or a bite of sweetness does the trick.

Today I wanted something salty sweet with a bit of crunch. I asked my friend Google, and look what he shared with me...

Delicious saltine toffee bites. Maybe it sounds weird to you, but I'm telling ya, one bite and you will be sold. The crunch from the cracker wrapped up in delicious caramel toffee is such a perfect combo. The best part is, it whips up in no time flat!

 

Here's how I did it.

1. Spread out 20 saltine crackers on a cookie sheet. I lined mine with foil so it made the clean up easier. Look at me go!

Pre-heat your oven at 400 degrees...

 

Next, in a small saucepan, add 1/2 cup packed brown sugar, and a 1/2 cup unsalted butter.

Bring to medium-high heat while stirring consistently.

Once the mixture comes to a boil, let it boil for an additional 3 minutes.

  

Remove from heat and spoon a bit of caramel on each cracker.

You can scoot the crackers close together and pour the caramel on all at once if you want.

When the oven is ready, pop these babies in for 5-6 minutes. They will be all bubbly on top.

After the 5-6 minutes of heating, TURN THE OVEN OFF. Pull the pan out and sprinkle chocolate chips on top, and then shut the door and let them sit in the warm oven for about 30 seconds to soften.

When they look shiny like this, they are perfect.

 Take a butter knife and spread the chocolate all out on the toffee.

Wasn't that easy?

Now let them cool for a few hours and then you can chop them up into bite size pieces.

 

 This recipe can easily be doubled and you can fit about 40 crackers on a cookie sheet.

Then you can chop them up and give them to friends and neighbors too!

(Or you can be like me and eat all of them yourself :)

 

 

Salted Caramel Corn

 If you need a quick sweet tooth fix, goody gift for a teacher, neighbor, or friend, or just a good old fashioned snack for movie night... look no further! This caramel corn whips up fast and in no time flat you will be enjoying a warm handful of salty sweet goodness.

 

 

 

 

Recipe: Salted caramel corn

Recipe source: Emmy in her Element

 

Ingredients:

14 cups prepared plain popcorn

2 cups brown sugar

1 cup (2 cubs) butter

1/2 cup karo syrup

1 teaspoon salt

1 teaspoon baking soda

 

 In a large saucepan, stir together 2 cups brown sugar, 1 cup (2 cubes of butter), 1/2 cup Karo syrup, and 1 teaspoon salt on low heat.

Once the sugar has dissolved, turn up the heat to medium high and bring the caramel to a boil.

Boil for 2 minutes and stir consistently to avoid scorching.

Remove from heat and stir in baking soda. Mix soda and caramel will begin to look foamy.

Pour caramel over prepared popcorn in a large bowl, mix  softly until popcorn in covered.

Pour caramel corn onto a baking sheet that's been lightly sprayed with cooking spray.

Serve warm or cooled to room temp. It is extra good right when it is gooey warm and

delicious!

 After the caramel corn has cooled to room temperature, store in a large zip lock bag. It will stay soft for 2 days.

 

 

 

Rosemary Compound Butter

Since it's summertime and I have some fresh herbs planted, I decided I want to be better about trying incorporate herbs to my daily recipes. Summertime also means that the grill is fired up almost every night. Sometimes its fish, sometimes chicken or steak, or even fresh veggies, and this compound butter is a wonderful addition to them all.

I am telling you, THIS RECIPE IS A GAME CHANGER. This delicious butter can be enjoyed on so many things.

Tonight I decided to test it out on some home grilled steaks... I am telling you, I am in heaven!

 

 

 Here's how I made it.

 

Recipe: Rosemary Compound Butter

You can make this mix as big or small as you want portion wise. This recipe makes about 8 perfect pats to portion 1 pat per steak. Just double the recipe for more.

 

1/2 stick room temperature butter

1/2 teaspoon fresh chopped rosemary

1/2 teaspoon grated garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper



 

 

Add all ingredients to a small bowl and mix together with a fork.

 

Spread out a sheet of saran wrap and add the mixture in a clump.

Cover the butter and twist the ends. Carefully form the butter into a log shape.

You can make this a day ahead and refrigerate, or if you need it in a hurry like I did, you can throw it in the freezer for one hour.

After it is firm, place the log on a plate and slice into thick slices.

 

 

 I waited until just before my steak was done to add the butter. Then I shut the grill lid and let that tasty goodness get all melty on top.

As the butter melts, it creates a wonderful sauce that makes the steak so moist and delicious. You don't even need steak sauce.

 

If you have a flat iron grill you can add the butter a little earlier so it melts down the sides and caramelizes to create a delicious crust on your steak.
Don't forget, you can melt this butter onto veggies, bread, fish or chicken... or even use it as a sauté butter.

Hope you enjoy!

 

Tripple Chocolate Birthday Cake (can also be made Gluten Free!)

 

I recently had a birthday... yeah, it wasn't my favorite. I am aging, slow but sure. Want to know what made me feel better about it?

My Mom made my favorite cake. Its not the typical kind of Birthday cake with tons of sugary overbearing frosting. It's a delicious dense chocolate cake, with a pudding/cream topping. Topped off of course with shavings of a chocolate Hershey bar.

One great thing about this cake, is it can be made way ahead of time so that the topping is very chilled before serving.... ummm ummm. Give it a try! It's a family favorite!

 

(Note: you can make this cake with a box cake if you want, I prefer the following recipe, as it creates a more dense and hearty cake. I think it goes better with the topping that way.

 

Recipe:
Mix two cups of sugar and two cups of white all purpose flour together in a bowl.
In a saucepan, melt a stick of butter and add 3 1/2 tablespoons cocoa powder, 1 cup water, and 1/2 cup Crisco shortening. Bring mixture to a boil and pour over flour and sugar. Mix together with a mixer.
Add 1/2 cup buttermilk, 1 teaspoon baking soda, 2 eggs, and 1 teaspoon vanilla.
(if you do not have buttermilk on hand, substitute with homemade: 1/1/2 teaspoons lemon juice and enough milk to make 1/2 cup. let it stand for a few minutes to thicken)

Pour into a greased and floured 9x13 glass pan. Bake at 375 degrees for about 30 minutes. Toothpick test to check doneness.
 

 LET CAKE COOL COMPLETELY

 

Mix one large packet of chocolate Jell-O pudding. Let this chill in the fridge until very cool.

 

For the whipped cream, you can either use a small container of cool whip topping, or you can make your own by mixing a small carton of heavy whipping cream and enough powdered sugar to lightly sweeten.

 

 After the cake has cooled fully (DONT RUSH IT!) you can spread the chilled pudding on top. Then over the top of the pudding, spread your whipped cream. Be careful not to get any chocolate pudding on your spatula or it will make your pretty white topping look messy.

Next take a Hershey's chocolate bar and a cheese grater and grate chocolate all of the top of the cream. Its a beautiful finishing touch.

GLUTEN FREE VERSION: I like to use a boxed Betty Crocker Gluten free cake. It makes for a dense cake as well. The jell-O pudding is already gluten free and the whipping cream obviously as well.

 

Store cake in the fridge and serve chilled. If you have any left over (by some miracle) you can store in the fridge until the next day.

 

I hope you love this cake as much as I do!



 



Sloppy Chops on a bed of Asparagus

Are you afraid of making pork because it can be tough and flavorless?

I think that is a common fear... here is a recipe you can't mess up. The end result with give you a tender pork chop full of flavor.

 

I was playing in my kitchen like a chopped contestant (as usual :) and I came up with this sloppy chops dish inspired by a recipe from my mother. She used to add water to a pan with seared chops and slow cook them until tender. Here is my take on the recipe.

 

Slice one medium-large onion and sauté in  a little butter with salt and pepper.

 

 Turn your stovetop to medium heat and spray a large pan with a little cooking spray.

Season your chops with salt and pepper and a dash of dried thyme powder on both sides, and add to the hot pan. Once you drop the chop DO NOT MOVE IT. The key here is to get a good crust by searing each side.

Note: I always use bone in pork chops because they have so much more flavor.

 

See that beautiful browning going on? OH YEAH

Next, take a large glass of water and add a few tablespoons of Instant Brown Gravy mix.

(I know what your thinking... add beef gravy mix to pork? Yes. It sounds crazy, but try it!)

 

Once you have browned both sides of your Pork Chops, turn the heat to low and pour the gravy mix over the top. (Its going to splash and steam a little from the hot pan but just keep pouring!)

Now add your sautéed onions on top and cover with a lid.

 Keep heat on low-med heat and let the pork chops simmer for at least 1 hour covered.

Next remove some of your juice add a little corn starch to it to make a thicker brown gravy sauce to go on top.

Now, start your asparagus. Wash them and chop the ends off. Add them to a hot pan with melted butter. Season with salt and pepper.

Once they are softened, add some grated parmesan cheese on top. Toss consistently until cheese is lightly browned. Remove from pan and plate. Add your Pork chop and gravy on top.

Doesn't it look beautiful?

 

I hope this recipe inspired you try some pork chops for your family! It's a favorite at our house!

 

Note: This recipe can easily be made Gluten Free as long as the brown gravy mix you use does not contain any gluten.