Baked Zucchini

22 03 2011

I have always loved deep fried zucchini.  I love to order it at restaurants or get it at the fair. Dipped in Ranch or mustard it is amazing.  I have never made it at home mainly because I know it is not the best thing in the world for you being that it is deep fried.  When I stumbled upon this recipe that baked the zucchini instead of deep frying I was in heaven. It isn’t quite the same as the deep fried version but it is still amazing and is a great option for cooking zucchini.

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Baked Zucchini

~ 1-2 large zucchini, cut into circles

~ 2 eggs

~ 2 Tbsp. milk

~ 1 cup Italian-style bread crumbs or croutons blended up finely in a blender

~ 1/2 cup Parmesan cheese

~ salt and pepper to taste

~ cooking spray

1. Preheat oven to 425o F. Line a baking sheet with foil and spray evenly with cooking spray.

2. Combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet.

3. Bake at 425o F for 10-12 minutes or until golden brown. For an added crisp, turn on the oven to broil and cook for about 30-45 seconds longer, be careful not to burn. Remove from the oven and serve hot with ranch dressing or marinara.

Click Below to Print Recipe

Baked Zucchini

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Snickerdoodle Muffins

21 03 2011

So I know it has been awhile since I last posted. Things have been a bit crazy around here and I have not done a ton of cooking.  I have had family in town and we headed down to Phoenix to catch a spring training game as well as some warmer weather.

But I am back home now and excited to try out a few new recipes.  This morning I decided I would make a batch of Snickerdoodle Muffins.  I love snickerdoodle cookies so having that same taste for breakfast was right up my alley. I am not sure if these fit under the breakfast category but they were amazing as a breakfast treat.

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Snickerdoodle Muffins

~ 1 cup butter, softened

~ 1 cup sugar

~ 2 eggs

~ 2 tsp. Vanilla

~ 1/2 cup sour cream

~ 1/4 cup milk

~ 2 1/4 cups flour

~ 3/4 tsp. baking powder

~ 3/4 tsp. baking soda

~ 3/4 tsp. cream of tartar

~ 1/2 tsp. salt

1. Preheat oven to 350o F. Prepare 2 muffin tins with liners.  (These muffins are to light a fluffy to use cooking spray instead of muffin liners.)

2. In a bowl add butter, sugar, eggs, and vanilla and mix with a hand mixer.  Then mix in the sour cream and milk.

3. Add the dry ingredients and stir to combine until you have a smooth batter.

4. In a small bowl, combine the sugar and cinnamon for the topping.

5. Use a large cookie scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

6. Bake the muffins at 350o F for about 15-18 minutes or until a toothpick is inserted and comes out clean.

Click Below to Print Recipe

Snickerdoodle Muffins





Lemon Ricotta Pound Cake with Berries

14 03 2011

After getting a basket of strawberries and 2 containers of blueberries I was looking for something to make with them. I found this Lemon Ricotta Pound Cake which sounded amazing and reminded me a lot like strawberry shortcake but with a little more flair.  It was simple to make and reminded me of summer.  A great way to celebrate the warmer weather.

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Lemon Ricotta Pound Cake with Berries

~ 1 1/2 cups flour

~ 2 1/1 tsp. baking powder

~ 1 tsp. salt

~ 3/4 cup unsalted butter at room temperature

~ 1 1/2 cups ricotta cheese

~ 1 1/2 cups granulated sugar

~ 3 large eggs

~ 1 tsp. vanilla extract

~ 2 lemons zested

~ mixed berries, fresh or frozen

~ whipped cream

1. Preheat oven to 350o F. Grease a loaf pan with butter or non stick spray. In medium bowl combine the flour, baking powder, and salt. Whisk to combine

2. Using either an electric mixer or hand mixer, cream together the butter, ricotta cheese, and sugar until light and fluffy. About 3 minutes. Add eggs one at a time. Add the vanilla and lemon zest and mix until combined.

3. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared loaf pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

4. Meanwhile, place the mixed berries in a small bowl with 1 Tbsp. sugar. Stir well and set aside until serving time.

5. To serve, slice the pound cake and serve with a spoonful of mixed berries. Top with whipped cream, if desired.

Click Below to Print Recipe

Lemon Ricotta Pound Cake with Berries





Cauliflower with White Sauce

13 03 2011

Growing up I remember eating lots of Cauliflower with white sauce. It was my favorite side dish and was what I told everyone was my favorite food.  It is a very easy dish to make that doesn’t take much time.  Since we got a green cauliflower or broccoflower in our basket this last Saturday I knew what we would make with it.

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Cauliflower with White Sauce

~ 1 head of cauliflower

~ 2 Tbsp. butter

~ 2 Tbsp. flour

~ 1 cup milk

~ salt and pepper to taste

1. Remove the outer leaves from the cauliflower and then cut the stalk from the head.  Once the stalk is removed cut the florets from the core. If the florets are larger than you would like cut them down in size.

2. Place florets in a pot of water and cover with water. Bring to a boil and boil until florets are tender about 10 minutes.

3. In a small sauce pan melt butter on med to med high heat. Once butter is melted add flour and stir until creamy.  Then add the milk, salt, and pepper.  Keep stirring until sauce thickens, about 5 to 10 minutes.

4. Drain cauliflower florets and top with white sauce.

Click Below to Print Recipe

Cauliflower with White Sauce





What was in those baskets this week?

12 03 2011

This was a great week for the Kingman Bountiful Baskets.  We had an amazing group of volunteers that did a fantastic job.  Things went smooth and everyone seemed excited for their produce.  A great big thank you to all the volunteers Bountiful Baskets wouldn’t work with out your help.

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A great basket this week.  We got 1 cantaloupe, 1 basket of strawberries, 2 baskets of blueberries, 1 bunch of broccoli, 4 apples, 6 tomatoes, 1 green cauliflower, 4 bananas, a bag of green beans, and 2 papayas.  I can’t wait to get cooking with my basket.

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I have never had a papaya before so I will do some research and post some ideas for them later.  I am planning on making my Oven Roasted Green Beans with Garlic.  I loved the BBQ Chicken Salad so much that I will be making that again with my lettuce and tomatoes.  If I can keep my kids from eating my strawberries and blueberries I am planning on making a Ricotta Lemon Pound cake and putting the berries on top of it for a nice dessert. For the broccoli you could make broccoli casserole which was really good, oven roasted broccoli, or broccoli and tortellini salad.  Keep checking back for ideas and recipes.

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In case you were wondering about the granola, it is amazing.  I love eating it as a snack and it is one of my favorite extras from Bountiful Baskets.  Great job Kingman, see you in two weeks!





Peanut Butter Snickers Cookies

10 03 2011

One of the food blogs that I recently stumbled upon and now follow is Two Peas and their Pod. I have tried several of their recipes and have loved them all.  A couple of days ago she posted a recipe for Peanut Butter Snickers Cookies and I knew I would be making them soon.  I love peanut butter cookies and am always a fan of the Snickers bar.  A match made in heaven if you ask me and the recipe didn’t disappoint.

Cut Up Snickers

Start off by cutting up the Snickers bar.  I used 2 large bars to get the 1 1/2 cups chopped Snickers that I needed.

All Mixed Up

With a hand mixer beat the butter and peanut butter together.  Then add the sugars and beat until smooth.  Next add the egg and beat until incorporated. Add the milk and vanilla extract and beat again.  Add the flour, baking soda, baking powder, and salt to the mixture and mix until well incorporated.  Finally add the chocolate chips and the chopped up Snickers bar and mix.

Ready to Bake

Drop rounded tablespoons onto a greased cookie sheet or a cookie sheet covered with either parchment paper or a silicone baking mat.  Flatten each cookie with either the palm of your hand or the bottom of a glass.  Bake at 350o F for 10-15 minutes or until the cookies are slightly brown on the edges.

Warm out of the oven

Cool the cookies on the baking sheets for about 5 minutes then place on a cooling rake to finish cooling.  The cookies come of the cookie sheet easier if they have had enough time to cool.

Finished Cookies

Once cookies are cooled enjoy. Or if your like me I ate several before they even cooled off.  Warm cookies are the best!  I hope you enjoy.

 

Peanut Butter Snickers Cookies

~ 1 1/4 cups all-purpose flour

~ 3/4 tsp. baking soda

~ 1/2 tsp. baking powder

~ 1/4 tsp. salt

~ 1/2 cup unsalted butter, softened

~ 1 cup creamy peanut butter

~ 3/4 cup granulated sugar

~ 1/2 cup firmly packed light brown sugar

~ 1 egg

~ 1 Tbsp. milk

~ 1 tsp. vanilla extract

~ 1 1/2 cups chopped Snickers candy bar

~ 3/4 cup semi-sweet chocolate chips

 

1. Preheat oven to 350o F. Either line two baking sheets with parchment paper or silicone baking mats or grease two cookie sheets.

2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In another bowl beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

4. Add the flour mixture and mix until flour disappears. Stir in the chopped Snickers and chocolate chips.

5. Drop by rounded Tbsp. onto the prepared baking sheets. Gently flatten each cookie ball with the palm of your hand or bottom of a glass. Bake for 10-11 minutes or until cookies are slightly brown on the edges.

6. Cool the cookies on the baking sheets for about 5 minutes, then remove to a rack to cool completely.

Makes about 3 dozen cookies.

Click Below to Print Recipe

Peanut Butter Snickers Cookies





Italian Mini Meat Loaves

9 03 2011

This is a great meat loaf recipe that is a go to in our house.  I have adapted it from Rachael Ray’s 30 minute meals.  Always a fan favorite in my house and it is something that my daughter asks for quite often.  It cooks fast since you make individual loaves and is full of flavor.  Not to mention it pulls together quickly.  I hope you enjoy.


 

Italian Mini Meat Loaves

~ 1 1/3 pounds ground beef

~ 1 large egg, beaten

~ 2/3 cup Italian bread crumbs or Panko

~ 1/4 cup grated Parmigiano

~ 1 small yellow onion, finely chopped

~ 4 cloves garlic, chopped

~ 3 Tbsp. tomato paste

~ salt & pepper

~ extra-virgin olive oil

 

Preheat oven to 425o F.

Place meat in a bowl. Add egg, bread crumbs, Parmigiano, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.

Click Below to Print Recipe

Italian Mini Meat Loaves








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