.chocolate zucchini bread.

Now before you turn your nose up and close the browser, I want you to give zucchini a chance. You don't taste it and it provides not only nutrients to your bread, it makes it moist and delicious!

I've been making this recipe for years now and it's one of my favorites. I'm sure it will become one of your favorites, as well.

This recipe makes 2 loaves, or about 1 dozen large, Texas sized muffins. (Those are the kinds of muffins we made at my bakery -- we like em big!)

In a large mixing bowl, combine:


1 cup sugar
1 cup brown sugar
3 cups flour
1 Tbsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

In another bowl, mix together:
3 eggs, beaten
1 Tbsp vanilla
1 cup oil (you can substitute applesauce, if you like)
2 1/2 cups grated zucchini
1/2 bag mini chocolate chips

Dump all the wet ingredients into the dry and mix using a fork just until the dry ingredients are slightly wet. Don't overmix.

Spoon into prepared bread or muffin pans and pop in a 375* oven and bake 10 minutes. Reduce the heat to 350* and continue baking until a toothpick inserted comes out clean.

Trust me... you're going to love this bread! (you can thank me later. ;) )

Farmer's Market #2

Last Monday I posted a recipe from my first batch of Farmer's Market goods. My husband and daughter have been going every weekend and picking up secret ingredients and let me work my magic in the kitchen using the fruits and vegetables they buy.

On their 2nd trip to the market, they bought me zucchini squash, pattypan squash, neon eggplant, garlic, pears, and celery. What on earth? I had some really thick pork chops in the fridge marinating in an asian marinade so I had to think of how I could use those ingredients with those chops.

A-ha! Inspiration struck and I came up with my plan of action. I decided to make a slaw using the celery and pears, and using the squashes and eggplant to make hot and sour veggies underneath.

Pear Slaw

2 celery ribs - removed of strings and thinly sliced

1/2 lime, squeezed

2 Tbsp rice vinegar

2 tsp sugar

1 tsp gingerroot, grated

2 pears, cut into 1/4" matchsticks

2 green onion, thinly sliced on the angle

cilantro

a dash of crushed red pepper

Mix all these ingredients together in a bowl and let the flavors marry.

Grill your chops on a BBQ grill. I let my husband grill these babies up and they were absolute perfection. Remember you don't have to overcook these. Overcooked pork chops = dry dry dry.

For the hot and sour vegetables.

Peel and dice the eggplant and put in a strainer with salt. The salt will pull out the moisture in the eggplant. Leave it with the salt for 30 minutes. At that time, rinse well, and put on paper towels and wring dry.

Dice 1 zucchini

Cut up the pattypan squash into wedges

Quarter an onion and slice

mince 1 clove garlic

1 green chile, chopped (I used jalapeno)

In a bowl, mix together:

3 Tbsp soy sauce

2 Tbsp red wine vinegar

2 Tbsp sugar

2 tsp cornstarch

1 tsp chili oil (I didn't use nearly this much because I have kids)

1 tsp salt

Put 2 Tbsp oil in a stir fry pan and heat over medium high heat. Saute the garlic and onion for 30 seconds, then add the remaining ingredients. Saute until the veggies are fork tender. When they're tender, add the bowl of liquid and stir. This will start thickening quickly. Coat all the veggies well with the sauce.

To plate, put a spoonful of veggies on your plate, top with your beautifully grilled pork chop and then using a slotted spoon, put a spoon of slaw on top.

You will find the acidic, bright flavor of the slaw a wonderful companion to the pork and the sweetness and slight spiciness of the veggies underneath is just perfect.

So the next time you're at the farmer's market, think about the vegetables you might necessarily know how to use. In my case, it was the pattypans and eggplant and I was able to find the perfect dish. I hope you enjoy this recipe!

.fried zucchini w/ cucumber dip.

I used to love going to Stuart Anderson's Black Angus (AKA Cattle Company to those of you in Hawaii). They don't have any out here so I try to get there on occasion when I'm back in Seattle visiting family. On their appetizer menu they have these fried zucchini. It comes with a cucumber dip that is yummmyyyyyyy. They use this for their ranch dressing too. I love it!

Not long ago I was really craving this dish. I had been to the grocery store and picked up some zukes just so I could try out a recipe I found. Actually.... I only found the dressing recipe but I figured it wouldn't be difficult to make the coating.

I'm sure some of you have gardens and if you're growing zucchini, it's probably coming out your ears by now. This is a great way to use some of it up.


Using the small grate on your cheesebox, grate one cucumber (unpeeled).


Then grate 1/4 cup onion.


Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.


Add 1 tsp Worchestershire sauce. I know what you're thinking. W sauce in a dressing? Oh yah.. it makes it so good! It also gives this dip a distinct, rich flavor.


Add a few shakes of tabasco sauce.


Add 2/3 cup mayonnaise. I use Hellman's (Best Foods for you west coasties!).


And then add 1/3 cup sour cream.


1 1/2 tsp sugar


1 1/2 tsp white distilled vinegar.


1/2 tsp garlic powder


Add 1 tsp salt and a few twists of black pepper.

Mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.. this gives it time for all of the flavors to marry.

Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice. Nothing wrong with that, right?

In three separate bowls put some flour mixed with seasoned salt and dill weed (far right). In the next, whisk one egg (middle). In the last bowl, put some panko bread crumbs. Don't use regular bread crumbs. They aren't the same at all and you'll wind up with something that can't even be compared.

Now it's time to get our fingers all gunky. Drop some zucchini slices in the flour. Coat boat sides well.

Then drop into the egg bowl. Make sure egg gets on all sides.

Then put the zucchini in the panko. Coat well.

Repeat until all slices are breaded.

Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.

When both sides are golden brown, pull from the oil and set on paper towels to drain.

Serve hot with the cucumber dip. My husband, who isn't a big zucchi OR cucumber fan loved them. He said they were better than the restaurants. Go figure! :)

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_88dxj7mwgh

.grilled italian sausage and veggie panini.

There's nothing better than grilling during the hot months of summer. Although it's not "officially" summer, it's already hot here in Georgia. One of the benefits of living here is that we can grill pretty much year round which we love!


This sandwich takes only 30 minutes to make so if you're just back from the beach and not wanting to spend hours on a meal, this one is perfect. It's not very heavy. It's quick. And it's very delicious.


This recipe makes 4 grilled panini. Adjust for however many people you will be feeding. Enjoy!



Take one zucchini and slice lengthwise. Cut the slices in half then carefully put them on skewers. Set aside.

Cut two thick slices of red onion. Put them on a skewer too.

Cut a red bell pepper in quarters. Remove the seeds. You can put these on a skewer or just leave them free. They won't fall through the grates of the bbq grill so you do what you want, okay?

Drizzle a little olive oil on all of the veggies and rub it around.

Season with salt and pepper.











Take 1 package of sweet italian sausages and put those on the tray. We're going to grill these babies up. YUMMY!!!!
















The best bread to use for these sandwiches is ciabatta (pronounced chu-bah-duh). If you can't find ciabatta, any good, rustic bread will work. The bread will most likely not be presliced as that dries out the bread horribly. Slice the bread in half.

Drizzle a little olive oil on the insides of each of the rolls. Rub it in.
We're taking these out to the grill too!!!

Put your sausages and veggies on the grill and cook until everything is done. The sausages will be nice and plump, the red bell pepper will be nicely blackened, and the zucchini and onion will be tender.
Remove from the grill and put on a tray.

When the sausages and veggies are almost done grilling, put the ciabatta on oiled side down and grill until they start browning on the edges. You don't want them burned so make sure you don't leave them on too long.
Pull from grill and now take everything inside.

In a bowl, mix together 1/2 cup mayonnaise, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp dill weed, and 1 clove garlic. Season with salt and pepper. If you'd like, add 1 Tbsp stone ground mustard. I don't like mustard so I didn't add that to my mix.

Spread some of the herbed mayo on the top portion of the ciabatta roll.

Slice your sausages lengthwise.











Put some of the sausage slices on the bottom bun.

















Put on two slices of zucchini, 1 piece of red bell pepper and some red onion.
Top with a slice of provolone cheese.
Put the top bun on, slice in half and enjoy with a yummy pasta salad, potato salad, or chips!

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_62h44d83dq

.grilled vegetable pasta salad.

This is a wonderfully light, springy/summery type pasta salad that isn't the traditional pasta salad.

I got the recipe out of a Pampered Chef cookbook. I adjusted it a little. The original recipe calls for grilled tofu, but I omitted that and added a couple new things.


First you want to start with some Rotini pasta. Boil in salt water according to the directions on the box. When it's done, drain in a colander and rinse well with COLD water. The cold water will keep the pasta from sticking together. Allow to set and drain off the water.



Dump into a bowl.

I cut thick pieces of zucchini and yellow squash. Cut asparagus stalks in half, and cut up some bell pepper. The recipe doesn't call for red onion, but I added it anyway because I like onion.. lots!



Make sure you cut the onion thick. You can use whatever mushroom you want. These are baby portabello. Aren't they so cute??? So go ahead and skewer the veggies.




Brush lightly on both sides with olive oil. Season with salt and pepper.















Place on a hot BBQ grill and cook, turning often so as not to burn your veggies, until everything is nice and tender. Remove from the grill.

Cut your grilled veggies up into bite-sized pieces.



Add to the bowl of pasta.

Drizzle with Balsamic dressing and grate fresh parmesan cheese on top (about 1/2 cup). Season again with salt and pepper, and tarragon.


Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_47dpr4xcgm

.sausage and zucchini tortellini casserole.

When I was 19, I lived with my older sister, Ronda. This was a dish she used to make and I absolutely love it. It is pretty easy to make yet is quite a show-stopper dish that will easily impress your friends. They don't need to know how easy it is, right? It'll be our little secret.

My husband is not a very big veggie eater. I have learned to camoflauge veggies in dishes that he will eat so I know he is getting his nutrients. He actually loves the zucchini in this so if you have skeptics in your home, let them try it first before casting judgement!

Shopping List:

• Mild italian sausage
• Onion
• Zucchini
• Tortellini (fresh from the deli)(2)
• Alfredo sauce (2)
• Garlic
• Parmesan cheese
• Bacon
• Caesar croutons
• Caesar dressing
• Romaine

First, break apart the sausage into a skillet and fry. When it's halfway done, add one diced onion, 2 cloves minced garlic, and zucchini cut in half and sliced.

This is how you want to slice the zucchini!

You don't want to overcook the zucchini, because this dish will go in the oven for a little while and you don't want it to turn to mush. So cook only until the sausage is no longer pink.








This is the type of tortellini I buy. These packs hardly had any pasta in them and I am MAD! I will have to remember to pick up family sized packs next time I'm in at Costco.

Boil your tortellini in salt water as directed on the package. When it's done, drain thoroughly. Dump into a 9x13 casserole dish. Dump your sausage/zucchini/onion mix on top of the pasta and stir gently to mix.

When I'm in a hurry and don't have time to make my own alfredo sauce, I pick up the fresh stuff that is usually right next to the pasta (above). BUT, the commissary was out of it, so I substituted using this Classico Four Cheese alfredo. We'll see if it's any good. Honestly, any alfredo sauce will work well, but I like to use the expensive good stuff because it has the best flavor. That's my opinion though. You go with whatever you want!

Pour the alfredo sauce on top of the pasta and meat and zucchini. Mix up a little. Grate some fresh parmesan cheese on top.








At this stage, this dish can be covered and put in the fridge until later. Bake in a 350* oven until it's nice and bubbly. Serve with caesar salads and french bread. (See recipe below for caesar salads)















This is very easy to put together.

Chop one head of romaine.
Fry up some bacon, drain the fat and cool.
Grate some fresh parmesan cheese.
Toss in caesar croutons.
Use your favorite caesar dressing. My absolute favorite is
Great Caesar salad dressing by Johnny Foods. It's impossible to find out east but I usually pick up a bottle or two when I'm in Seattle visiting my family. I've even been known to order big bottles of the stuff online. Yes.. I love this dressing *that* much!

Mix everything together. Put some fresh ground black pepper on top, mix again and serve!