Zucchini Bread with Chocolate Chips & Walnuts

Nate's mom brought me a 5-6 pound 18 inches large zucchini. This zucchini was the equivalent of 12 cups of grated.... NOW WHAT?!

What I didn't do and what you should do when dealing with giant zucchini is peel the zucchini first, the skin is very tough. I just hacked away until it was pieces small enough to fit into my food processor.

 

So here is a Zucchini Bread recipe! (Here is the Morning Glory Muffin recipe). I found this on AllRecipes here Zucchini Bread. I used 3 cups instead of 2 cups of zucchini, reduced the sugar and used 1/2 brown sugar and 1/2 white sugar, also I used 1/2 apple sauce and 1/2 vegetable oil.

 Combine wet ingredients.

 Add dry ingredients.

 Add in the toppings: shredded zucchini, chocolate chips, and walnuts.

Pour into prepared pans: spray with cooking spray and sprinkle tin with flour. Tap it around to coat all the corners and sides.

The 8x8 pan took about 45 minutes.

Zucchini Bread
makes 2 8x8 pans

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

3 teaspoons vanilla extract

3 cups grated zucchini

1 cup chopped walnut
1 cup chocolate chips

Grease and flour two 8 x 8 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips, and nuts until just combined. 
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Creamy Tomato Basil Sauce

Here is a quick and easy tomato sauce from fresh tomatoes and left over cream cheese (from the Lime and Coconut Cupcake frosting!).

 Tomatoes, oregano, garlic powder, and onion powder. I also added in 1/4 cup of water

 Mash as they cook down. Then pulse in the food processor until pureed. Pour back into the pot. Add in basil.

 I added in spoon by spoon the cream cheese. I added in a little under 1/4 cup of cream cheese. But basically go until it tastes how you'd like it to.

The rest of the meal... I seasoned the chicken with garlic powder, oregano, and sauteed in olive oil for about 8-10 minutes. Pasta was whole wheat spaghetti which cooks in about 4-5 minutes.

Next time maybe add in a few red pepper flakes for a little kick. 

Tomato Basil Sauce
Makes 3 servings

8-10 Tomatoes
1 tsp each Onion powder, garlic powder, oregano
1/4 cup cream cheese
Basil

Heat pan with tomatoes and spices. As tomatoes heat through mash them down with a spoon, about 5 minutes. Puree in the food processor. Stir in cream cheese until its reaches the desired creamy taste and let simmer until rest of meal is ready to eat.

I served over pasta with a side of chicken.

Slow Cooked Thai Chicken

 Ok... not the best looking meal to photograph... but it was SO tasty!

Nate was the main chef of this meal and got everything going while I was at work the other day. He assembled all the ingredients and started the cooking process. After I was home from work and realized we didn't have any more lime (see Coconut and Lime Cupcakes) or any peanuts to garnish, he drove us to Wegman's when I realized . He also waited patiently while I debated on the cilantro (decided on omitting it since it was a little pricey).

This is slow cooked chicken with all sorts of yummy spices! I found the basic recipe here but I added more of the spices, extra coconut milk, and some chicken broth because we wanted a saucier texture. Crushed the peanuts in the food processor and mixed it in the chicken mix at the end. 

Next time? I'd add in some cilantro to see what we were missing. Also, keep the chicken into larger pieces otherwise it turns into a chili/blended together texture. But overall it was great!

Serve over rice or noodles. Happy eating!!

Slow Cooked Thai Chicken

Makes 4-6 servings

3 boneless, skinless, chicken breasts
1 cup medium or hot salsa
1/2 cup peanut butter
2 Tbs. lime juice
2 Tbs. soy sauce
1 1/2 tbs. brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger

1 cup chicken broth
1/2 cup coconut milk
Cilantro (for garnish)
Chopped peanuts
 

Place chicken in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic, and ginger. Pour mixture over chicken. This was really thick so I added in the chicken broth. Cook on low for 4-5 hours. Remove chicken from cooker and shred. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.
 

Serve over rice or noodles. Top with the cilantro.

Put the Lime in the Coco-nut...Cupcake

Put the lime in the coconut and drink it all uppp! Coconut cupcakes! I did lots of research prior to making these. Do you include lime, or not. Do you toast the coconut, or not. Do you use coconut milk, or not. Almond extract, or not. Extra large egg is how many large eggs... How much butter for the frosting?!

I took the regular cupcakes recipe from Ina Garten, the Barefoot Contessa, and looked at her cake recipe too. I looked at random recipes online and different techniques. I prefer making cupcakes so I can taste one before bringing them places. Folks would notice a slice of cake missing!

In the end, I used the basis for the cupcake recipe. I used toasted the coconut as that is supposed to enhance the coconut flavor. Reviews listed coconut milk to help with the coconut flavor. And since I was feeling creative I added some lime to half the recipe to try it out. I omitted the almond extract because I didn't have any. Some used coconut extract with the vanilla extract. Since I was halving the recipe (5 eggs originally) I used 3 large eggs.

First toast the coconut. Easy, just put your desired amount into the frying pan. I put it on medium heat and it took about 2-4 minutes. Stirring a bit. 

Next, combine sugar and room temperature butter until its creamy and combined.

 Add in eggs 1 at a time. The batter should be wet.

 

Alternate adding in the dry mixture with the wet. Fill in the cupcake tins 2/3 of the way. I had a little overflow so I made a few mini ones!

Aren't the mini ones so cute?! Keep an eye on them towards the end of the time to ensure they don't burn.

I let them cool completely before frosting them and dipping/sprinkling them into the toasted coconut.

 

I halved the recipe, but the recipe below is the full one. Half the recipe makes about 14 cupcakes.

These were not very coconut-y but they very moist and light cupcakes. Next time I would consider adding in an extra tsp or tsp and a half of coconut extract. I added about half of a lime's worth of juice to the frosting but I add as much as you want.

Other variations I'd like to try include omitting the coconut flakes in the cupcake and adding in orange or lemon extract with respective zest.


Coconut Cupcakes

Ingredients

• 3 sticks unsalted butter, at room temperature
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup coconut milk
• 7 ounces sweetened shredded coconut, toasted
• Optional: zest of 2 limes, 2 tbsp of lime juice; add in when adding in extract

For the frosting:

• 1/2 - 1 pound cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut
• Optional: 1 tbsp lime juice, zest of 1 lime; add in when adding in extract

Directions

Preheat the oven to 350 degrees F. 

In the mixer with paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until fluffy. Add the eggs 1 at a time, scraping down the bowl after the additions. Add the vanilla extracts.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the coconut with a rubber spatula.

Line a muffin tin with the paper lines. Fill the liners 2/3 way to the top with the batter. Bake 12-15 minutes for mini muffins and 23-26 for regular size. Keep an eye until the tops are starting to get brown and the toothpick comes out clean. Allow them to cool and then let the cool on a baking rack.

Frosting

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, and vanilla extract on low speed. Add the confectioners' sugar and mix until just smooth.

Frost cupcakes and top with additional coconut.

Almond Crusted Chicken

 This recipe is a keeper! Nutty, versatile and fast. 15 minutes for making breadcrumbs and bake for about 20 minutes (depending on thickness of the chicken).

I found the basis for the recipe from Cooks Illustrated, but you can't actually see the recipe unless you sign up... so I found another blogger who made their recipe :) See here. Basically I didn't follow the recipe at all, I just took the breadcrumb technique from them.

Melt some butter in a pan. I added oregano, onion powder, garlic powder, salt, and pepper at this point.

Meanwhile use the food processor (I love using this machine..) to chop the nuts. I used almonds because they were the cheapest. I wanted to use pecans or macadamia nuts... but it was about twice as expensive. FYI the 99 has macadamia crusted chicken... its amazing.

Once the butter is melted, wait a few more minutes. It should start to turn a golden brown. Once that happens change the temp to med low and add in the panko breadcrumbs and the almonds. Stir it around gathering up all the butter and spices. Stir occasionally but this step toasts the almonds.The kitchen starts to smell awesome at this point.

I want to point out that we used panko breadcrumbs. This blogger gives more information about panko. But long story short, these are Japanese breadcrumbs, flakier and bigger than regular style, and don't absorb grease as much either. This yields a crispy and crunchy crust for whatever you are cooking.

Time to get the chicken ready! I used thin sliced chicken breast because it cooks faster and I'm an inpatient chef. The recipe says to pierce the chicken a few times with a fork and salt it. I did it, I didn't notice any changes though. Does anyone else know?

Flour the chicken and shake off any excess.
Dip it in the egg mix and let the extra drip off.
Then go ahead and put it in the heavenly breadcrumbs.

I used foil in my pan for faster clean up.

Bake at 350 for about 15-25 minutes. I'd keep an eye on the chicken though, you don't want it over cooked but the cooking time really changes based on the thickness.

This also makes about 1 1/2 - 2 pounds (8 pieces of chicken).

What would I change next time? I would be more patient when browning the butter. I would try different nuts. I'd add in more oregano, closer to 2 tsp because I like oregano.

Almond Crusted Chicken
Serves approx 8

4 tbsp butter
1 tsp oregano, garlic powder, onion powder
Salt & Pepper
1 cup Panko Bread crumbs
1 cup chopped almonds
2 lbs of chicken (8 chicken breast, thin slice)
1 cup flour
2 eggs, beaten

1. Melt butter with the spices. Once melted wait another 4-5 minutes for butter to turn light brown. Add in bread crumbs and almonds.
2. Lower temp to med low. Cook, stirring occasionally for 10-15 minutes. Taste to see if you need more seasonings.
3. Put some flour in a bowl and beat 2 eggs in another bowl.
4. Coat chicken in the flour. Shake off excess. Dip it in the egg, let excess drip. Dip in bread crumbs. Press crumbs in as needed.
5. Place in casserole dish and cook at 350 for 15-20 minutes.

Enjoy!!

Shepard's Pie

N. and I made Shepard's Pie this weekend! Layers of ground turkey, creamed corn, and mashed potatoes then baked in the oven.

First, start the mashed potatoes. This will take the longest to cook. We had 1 large potato and one med size potato. 1 large one would have been enough for us. Dice potatoes to about the same size. I didn't peel them. Add them to a pot of water. Then put on the stove and bring water to a boil. Cook until potatoes are fork tender, aka when you stab with a fork it slips right off. And anyways, you are mashing them, you want them softer rather than harder.

 

Mash the potatoes with a fork or masher until there are no more lumps. As my mom says, "If you leave lumps in the mashed potatoes, everyone knows they are real potatoes." While mashing I added in some salt, butter, garlic powder, and sour cream until it was the consistency I wanted. If you don't want to use sour cream you can also use milk.

While the potatoes were cooking we diced up some onion. We heated up some oil (with a dash of garlic powder) and added the onions when the pan was hot. Then we added in the ground turkey and cooked it until there was no pink left.

Lastly, creamed corn. Open can. :)

Assemble the ingredients, meat in the dish, then creamed corn, and then put the dollop the mashed potatoes on top. Add some pats of butter to the top and cracked black pepper.

Cover with foil and put in the oven for 25 minutes. Take foil off and broil for about 5 minutes or until mashed potato topping starts to get golden.

Next time? Maybe add some tomato paste/ketchup or Worcestershire sauce to the meat while its cooking. I tried not to mess with it like I normally do with recipes.

Shepard's Pie
Makes approx 4 hearty servings

Mashed Potatoes
1 to 2 large potatoes, cut into chunks
Salt (to taste)
1/2 stick of butter (but do it tbsp by tbsp until its the flavor you want)
1/2 tsp garlic powder
1/4 cup sour cream or milk (could probably use a little more if you want softer texture)

 Place potatoes in water in a pot. Bring water to a boil. Cook until fork tender, approx 20 - 30 minutes. Drain potatoes. Add butter, garlic powder, and milk/sour cream. Mash until desired consistency, adding in additional butter or sour cream as needed.

The rest of it...
1 lb ground turkey (or beef, or chicken)
1/2 tsp garlic powder
1/4 cup onion, diced
Salt & Pepper
1 can creamed corn
Additional butter for topping casserole.

Heat oil in pan, add garlic powder, add onion. When softened add ground turkey, add salt and pepper. Cook until no pink is left.
Assemble in baking dish, meat and then corn, and then mashed potatoes. Leave pats of butter and some cracked black pepper to the top.

Cover in foil, cook 25 minutes. Cook additonal 15 minutes until everything is heated throguh (corn will bubble up the sides) and if you want a golden crunchy potato top, heat for about 5 minutes under the broiler.

Enjoy!!

Pasta Verde (plus summer squash & eggplant)

I have a bunch of veggies remaining from previous dinners so I decided I wanted to make a primavera. I searched a few recipes but they need milk or cream and I didn't have that. Then I saw Martha Stewart's Pasta Verde here. I even had all the ingredients (and a few extra)!

I prepped the eggplant. Sliced or cubed the veggies (summer squash, zucchini, onion, snap peas).

Eggplant: Slice, Salted, Sits for 30 minutes, Rinse, Squeeze liquid out

Heated the frying pan, added oil, and then some garlic powder. Added the onion. When the onion started to look translucent I added the other veggies.

Meanwhile I cooked some pasta.

When the veggies were just about tender I wilted in some spinach and added in the snap peas into the pan.

Combine ingredients for dressing

Then I added the dressing. The dressing was ok, I just don't really like Dijon mustard. I tossed the pasta in with the veggies and served.

Next time I would try using less Dijon mustard. And maybe more vinegar.

Pasta Verde
makes 4

Dressing
1 tbsp Olive Oil, 2 tbsp Dijon Mustard, 2 tbsp Cider Vinegar, Salt & Pepper

Pasta
Olive oil
1/2 tsp garlic powder
Onion, diced
Eggplant, salted/strained then sliced/cubed
Summer Squash, cubed
Zucchini, sliced
Spinach
Snap Peas

Cook pasta according to directions
Combine ingredients to make dressing
Heat olive oil and garlic powder in frying pan. Add onion. When translucent add veggies. When tender add a handful or two of spinach and snap peas.
Combine dressing, veggies, and pasta.

Enjoy!

Chicken and Snap Peas

Found this recipe in Martha Stewart's Everyday Food June 2012 edition here. Made it for dinner the other night in under 15 minutes. Great light dinner when you are in a rush!

I used thin slice chicken breast pieces which cooks very quickly. I seasoned them with salt and pepper, then cooked them in olive oil with some garlic powder. Once the chicken started to get golden I added the vinegar, sugar, and red pepper flakes.

Meanwhile, I cooked up spaghetti which is one of the faster cooking pastas.

When I added in the pasta I added the snap peas and basil. When the pasta was done I added it into the frying pan with the chicken and peas, added some olive oil and a little sprinkle of garlic powder and tossed it together.

I didn't know about the cider vinegar but this was a sweet dish with a little kick from the red pepper flakes.

Seasoned with salt and pepper

Flip!

Seasonings

Add seasonings and vinegar to pan

Add snap peas

Toss with pasta

Enjoy!

Chicken and Snap Peas
Serves 2

Olive Oil
3 pieces of think sliced chicken breast
salt & pepper
1 tsp garlic powder (some for chicken, some for coating at the end)
1/4 cup of cider vinegar
2 tsp sugar
1/4 tsp red-pepper flakes
snap peas
basil leaves

In a large skillet heat oil and some garlic powder. Season chicken with salt and pepper, cook until deep golden, about 5-7 minutes. Add vinegar, sugar, and red pepper flakes.

Cook pasta according to box directions. Add snap peas to

Add pasta back into frying pan and toss with remaining garlic powder and a drizzle of olive oil.