Saturday, November 23, 2013

Zucchini Bread

Zucchini bread is one of my favorite quick breads.  This is the recipe that I have been making for many years.

3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed
1 TBS vanilla
2 cups flour
1/2 tsp salt
1/4 tsp baking powder
2 tsp baking soda
1 TBS cinnamon
2 cups grated zucchini (with the skin)
1 cup chopped walnuts

Heat oven to 325 degrees.  Grease and flour two loaf pans.

Stir together, eggs, oil, sugars and vanilla.  Combine the flour, salt, baking powder and soda and cinnamon.  Gently fold in the zucchini and walnuts.

Pour into prepared pans.  Bake for one hour.  Let bread cool about 5 to 10 minutes before removing from pans.

Makes 2 loaves


California Sunrise Toast

I absolutely love fried eggs sandwiches and I love avocados.  So when I saw this sandwich it was...duh!  Now, why didn't I think of this?  So delicious.  

1 ripe avocado
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp crushed red pepper flakes
4 slices toasted whole-grain bread
4 fried eggs

Mash the avocado.  Add the lemon juice, salt and red pepper flakes.  Toast the bread, spread with the avocado mixture.  Top with a fried egg.  

Serves 4



Broccoli with Mustard Sauce

Dress up that broccoli!  This side dish is easy and so delicious.  The mustard sauce was not overpowering at all.  It was a light flavor that really gave this dish an extra special flavor.

2 lbs fresh broccoli florets, cauliflowerets or sliced carrots
1/2 cup mayonnaise
1/3 cup milk
1/4 cup grated Parmesan cheese
1/4 cup shredded Swiss cheese
2 tsp lemon juice
2 tsp prepared honey Dijon mustard
salt and pepper to taste

Place broccoli in a steamer basket; place in a large saucepan over 1 inch of water.  Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.

Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients.  Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds.  Drain broccoli.  Serve with sauce.

Serves 4

Source:  Taste of Home Magazine - October/November 2007


Breakfast Casserole

This recipe has been served many times over the years for shower brunches, Easter and Christmas breakfast at our church.  It's the perfect breakfast dish because it is very easy and is assembled the night before.

6 - 7 slices of bread, crusts removed
butter, softened
1 1/2 cups (6 oz) shredded cheddar cheese
2 cups (1 pint) half & half
1 lb. pork sausage (cubed ham or bacon is good, too!)
6 eggs, beaten
1 tsp salt

Spread butter on the bread.  Place butter-side-up in a greased 9 x 13 pan and set aside.  Cut the bread to fit your pan.  Fry pork sausage (or bacon) and drain well.  Spoon the meat over the bread.  Sprinkle cheese over the meat.  Combine eggs, half & half and salt.  Mix and pour over cheese.  Cover casserole and chill overnight.  Remove from refrigerator 15 minutes before baking. 

Bake uncovered at 350 degrees for 45 minutes.

Serves 8 - 10

** I usually only use about 3/4 lb of meat instead of 1 pound.  However,  you may adjust to whatever you prefer. 

Source:  Home Cookin' is a Family Affair, Community Church of the Nazarene Cookbook - Jayne H.


Slow-Cooker Penne with Chicken, Sun-Dried Tomatoes and Spinach

Serve this with a loaf of crusty bread and a salad and you have a delicious meal.  This was so good!   

2 1/2 cups chicken broth
8 ounces (2 1/2 cups uncooked) penne pasta
2 tsp olive oil
1 (15 ounce) jar Alfredo sauce (I used reduced fat)
1 tsp minced garlic (my addition)
1/2 cup oil-packed sun-dried tomatoes, chopped coarse
Salt and Pepper
1 pound chicken tenderloins (or boneless, skinless chicken breasts, trimmed and cut crosswise into 1/2 inch thick slices)
4 ounces (4 cups) baby spinach
1/2 lb. sliced mushrooms and/or artichokes (my addition)
1/2 cup grated Parmesan cheese

Line the slow cooker with a foil collar and spray with vegetable oil spray.  Microwave broth in a bowl until steaming, about 2 minutes.  In separate bowl, microwave penne and oil at 50 percent power, stirring occasionally until spotty brown, about 5 minutes.  Transfer the hot pasta to prepared slow cooker and immediately stir in hot broth (pasta will sizzle).  Stir in 1/2 cup Alfredo sauce, tomatoes, 1/2 teaspoon pepper and 1/4 teaspoon salt.  Season chicken with salt and pepper and nestle into pasta.  Cover and cook until pasta is tender, 2 hours on high then turn to low and cook an additional hour.  After this has cooked about 1 1/2 hours, I added a 1/2 cup of water because it seemed to be a little dry.  Also, about halfway through cooking, you may add a 1/2 lb. sliced mushrooms and or artichokes.     

Remove foil collar.  Gently stir in remaining Alfredo sauce, adjusting sauce consistency with hot water as needed.  Stir in spinach and let sit until spinach is wilted, about 5 minutes.  Season with salt and pepper to taste.  Sprinkle with Parmesan and serve.

Source:  Cook's Country


Pancetta Roasted Brussels Sprouts

Tossed with dried cranberries and topped with sauteed leeks, this veggie side is perfect for Thanksgiving dinner....or any time!  This recipes makes a lot, so you may need to cut it in half.  Instead of Brussels sprouts, this would also be delicious using two pounds of broccoli florets.

3 large leeks, white and light green parts only
1/4 cup butter
3 pkgs. (10 oz. each)  Brussels sprouts, trimmed, halved lengthwise, about 10 cups
4 oz pancetta or bacon, diced, about 1 cup
1/4 tsp. salt
1/4 tsp. pepper
2 TBS oil
1/2 cup sweetened dried cranberries

Preheat oven to 425 degrees.  Halve each leek lengthwise.  Cut one half-piece lengthwise into 1/4 inch wide strips; reserve.  Cut remaining 5 leek half-pieces crosswise into 1 inch-wide slices.

In medium nonstick skillet, melt butter over low heat; transfer to large bowl.  Stir in Brussels sprouts, pancetta, salt, pepper and leek slices until coated.  Spread vegetable mixture in a single layer in an ungreased jellyroll pan. 

Roast 20 minutes; stir.  Roast until sprouts are browned and pancetta is cooked through, about 5 minutes.  (see my note below)

Meanwhile, in same skillet, heat oil over medium heat.  Add reserved leek strips; cook, stirring occasionally, until crisp, 1-2 minutes.  Using slotted spoon, transfer to paper towels.  Toss cranberries with sprouts; transfer to bowl.  Top with frizzled leeks.

Note:  I used bacon instead of pancetta.  I prefer my bacon very crispy so I fried it on top of the stove instead of in the oven with the Brussels sprouts.  I then added it at the end with the cranberries.

Serves  8-10

Source:  Paula Deen