Each day I go out to my garden and pick 3-5 zucchini that are perfect for zucchini bread. I've shredded some already and started stocking my freezer for the winter months so we can have zucchini bread all year, but I also make sure I use some fresh in my baking and cooking. I am always looking for new recipes to try and I found this zucchini bread recipe in an old Southern Living cookbook. It turned out really good, especially with some mini chocolate chips added!
Zucchini-Honey Bread From Southern Living
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 T ground cinnamon
1 cup chopped pecans
2 cups shredded zucchini
2 eggs, slightly beaten
1 1/2 cups sugar
3/4 cup honey
1 cup vegetable oil
2 tsp vanilla extract
Combine first 5 ingredients; stir in pecans. Combine zucchini and remaining ingredients in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 9x5 loaf pans. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool on wire rack.
Thursday, August 6, 2009
Wednesday, August 5, 2009
Salmon with Yogurt Dill Sauce
I had seen this recipe in my Midwest Living magazine a few weeks ago and was just waiting until I had some ripe cherry tomatoes. Today was the day!! I think I had a few more than the 15 the recipe calls for so I just threw them all in. The fresh dill from my front flower beds was great too! By the way, dill will grow just about anywhere. I had 1 plant last year in a pot on my front deck and this year, I have about 10 volunteer dill plants EVERYWHERE! They are in my garden, my front flower bed, back one behind the propane tank...everywhere. I will have to make a ton of pickles this year I guess. If anyone needs some dill-stop on by!
Salmon with Yogurt Dill Sauce From Midwest Living Magazine
1 1/4 cup plain yogurt
3 lb salmon fillet, with skin, bones removed
20 kalamata olives
15 cherry tomatoes
1 1/2 tsp dried oregano
6 cloves fresh garlic, minced
2 T chopped dill
Preheat oven to 375. Line a strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.
Cover a baking pan with aluminum foil. Place salmon onto pan. Set aside.
In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of yogurt and transfer to small bowl. Mix in a tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.
Stir remaining dill with yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.
Salmon with Yogurt Dill Sauce From Midwest Living Magazine
1 1/4 cup plain yogurt
3 lb salmon fillet, with skin, bones removed
20 kalamata olives
15 cherry tomatoes
1 1/2 tsp dried oregano
6 cloves fresh garlic, minced
2 T chopped dill
Preheat oven to 375. Line a strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.
Cover a baking pan with aluminum foil. Place salmon onto pan. Set aside.
In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of yogurt and transfer to small bowl. Mix in a tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.
Stir remaining dill with yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.
Tuesday, August 4, 2009
Zucchini Pizza Casserole
My zucchini plants are really starting to produce finally. I think they were all dead by this time last year, but I'm glad we're finally able to enjoy that delicious summer squash! I found this recipe on the Taste of Home website and it was really good. Ryan said he never would have guessed that the "crust" is actually zucchini!
Zucchini Pizza Casserole
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
Zucchini Pizza Casserole
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
Monday, August 3, 2009
Yip Yap Banana Snaps (Dog Treats)
I love to cook and bake and since we don't have any kids yet, of course I sometimes spoil my dogs with fresh homemade treats. This recipe comes from a co-worker who spoils her dog even more than mine and makes dog treats for all the dogs she knows every Christmas, even the ones at the animal shelter. She submitted this recipe for our Cooking for a Cure cookbook, a cookbook a friend and I put together for a breast cancer fundraiser. Make your best friend happy and try this recipe-they'll love it! :)
Yip Yap Banana Snaps (Dog Treats)
1 1/2 c. flour
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 cup canola oil
2 to 3 large ripe bananas, mashed
1/2 cup honey
1 large egg
1 3/4 cup quick rolled oats
Preheat oven to 400 degrees. Stir together the flour, baking soda, and cinnamon in a large bowl. Stir in the oil, bananas, honey and egg until smooth. Fold in the oats. Drop the dough by the rounded teaspoonful, 1 1/2 inches apart, on 2 ungreased cookie sheets. Bake 12-15 minutes, or until light golden. Cool to room temperature before serving. Store in an airtight container for up to 1 week or wrap well and freeze for up to 2 months (thaw before serving).
Yip Yap Banana Snaps (Dog Treats)
1 1/2 c. flour
1/2 tsp baking soda
3/4 tsp ground cinnamon
3/4 cup canola oil
2 to 3 large ripe bananas, mashed
1/2 cup honey
1 large egg
1 3/4 cup quick rolled oats
Preheat oven to 400 degrees. Stir together the flour, baking soda, and cinnamon in a large bowl. Stir in the oil, bananas, honey and egg until smooth. Fold in the oats. Drop the dough by the rounded teaspoonful, 1 1/2 inches apart, on 2 ungreased cookie sheets. Bake 12-15 minutes, or until light golden. Cool to room temperature before serving. Store in an airtight container for up to 1 week or wrap well and freeze for up to 2 months (thaw before serving).
Sunday, August 2, 2009
Jalapeno Popper Mac 'n' Cheese
There is a good-sized garden where I work and they always sell excess produce that they don't use in the kitchen. I doubt they use any of the jalapenos in the food for the nursing home residents though, so maybe they just sell all the peppers to the staff that they produce :) Anyway, they had some jalapeno peppers available a couple of weeks ago (my plants are just starting to produce this last week) so I picked up about 3 dozen for $2. Not bad. I happened to find this recipe in my latest Rachael Ray magazine and thought it sounded delish. It was!
Jalapeno Popper Mac 'n' Cheese From Everyday with Rachael Ray
salt and pepper
1 lb hollow, ridged corkscrew pasta, such as cavatappi (I used elbow macaroni)
extra virgin olive oil (EVOO)
3 jalapeno chiles, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced (I didn't have these and used an extra jalapeno)
2 cloves of garlic, chopped
1 1/2 cups whole milk (I substituted skim)
8 ounces cream cheese
2 T dried minced onion
2 cups shredded monterey jack or cheddar cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat a drizzle of EVOO over medium heat. Add the peppers and garlic and cook until tender, about 5 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the cheese; season with salt and pepper.
Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Jalapeno Popper Mac 'n' Cheese From Everyday with Rachael Ray
salt and pepper
1 lb hollow, ridged corkscrew pasta, such as cavatappi (I used elbow macaroni)
extra virgin olive oil (EVOO)
3 jalapeno chiles, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced (I didn't have these and used an extra jalapeno)
2 cloves of garlic, chopped
1 1/2 cups whole milk (I substituted skim)
8 ounces cream cheese
2 T dried minced onion
2 cups shredded monterey jack or cheddar cheese
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat a drizzle of EVOO over medium heat. Add the peppers and garlic and cook until tender, about 5 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the cheese; season with salt and pepper.
Transfer the pasta to a baking dish and broil until browned, about 3 minutes.
Saturday, August 1, 2009
Taco Seasoning
I've been using this recipe for taco seasoning for a while now. I didn't have any of the little packets, but wanted to make tacos one night. I found this recipe on allrecipes.com or a site like that and it is tasty. I don't think I'll ever buy the packets again!
Taco Seasoning
1 T chili powder
2 tsp onion powder
1 tsp each: cumin, garlic powder, paprika, oregano and sugar
1/2 tsp salt
Add each to your cooked ground meat. Mix well and add about 1/2 cup of water. Simmer for a few minutes and enjoy!
Taco Seasoning
1 T chili powder
2 tsp onion powder
1 tsp each: cumin, garlic powder, paprika, oregano and sugar
1/2 tsp salt
Add each to your cooked ground meat. Mix well and add about 1/2 cup of water. Simmer for a few minutes and enjoy!
Kate's Blue-Ribbon Coffee Cake
This coffee cake was delicious! I love baking recipes that use sour cream in them. If you've never tried it you should. The cake turns out so moist and tasty. This recipe was fabulous and easy to put together. It looks so fancy too, baked in a bundt pan.
Kate's Blue-Ribbon Coffee Cake From Midwest Living Magazine
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 eggs, lightly beaten
1 cup sugar
1/2 cup butter, softened
1 tsp vanilla
1 8-oz carton sour cream
1 cup coarsely chopped walnuts
2/3 cup packed brown sugar
1/2 cup sugar
2 tsp ground cinnamon
2 tsp vanilla
Spray 10" bundt pan with nonstick cooking spray or grease and flour pan; set pan aside. In medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, stir together eggs, 1 cup sugar, butter and 1 tsp vanilla. Add flour mixture to egg mixture; stir until just moistened. Add sour cream and stir vigorously until batter is smooth.
For streusel: In a small bowl, stir together walnuts, brown sugar, 1/2 cup granulated sugar, cinnamon and 2 tsp vanilla.
Spoon 1/3 of batter into bottom of prepared pan; spread evenly. Sprinkle with 1/3 of the streusel. Repeat layers with remaining batter and streusel.
Bake in a 325 degree oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. To remove cake from pan, cover with an inverted serving plate and turn cake over onto the plate. Serve warm.
Kate's Blue-Ribbon Coffee Cake From Midwest Living Magazine
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 eggs, lightly beaten
1 cup sugar
1/2 cup butter, softened
1 tsp vanilla
1 8-oz carton sour cream
1 cup coarsely chopped walnuts
2/3 cup packed brown sugar
1/2 cup sugar
2 tsp ground cinnamon
2 tsp vanilla
Spray 10" bundt pan with nonstick cooking spray or grease and flour pan; set pan aside. In medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, stir together eggs, 1 cup sugar, butter and 1 tsp vanilla. Add flour mixture to egg mixture; stir until just moistened. Add sour cream and stir vigorously until batter is smooth.
For streusel: In a small bowl, stir together walnuts, brown sugar, 1/2 cup granulated sugar, cinnamon and 2 tsp vanilla.
Spoon 1/3 of batter into bottom of prepared pan; spread evenly. Sprinkle with 1/3 of the streusel. Repeat layers with remaining batter and streusel.
Bake in a 325 degree oven for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. To remove cake from pan, cover with an inverted serving plate and turn cake over onto the plate. Serve warm.
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