Baking

Rich’s Banana Nut Bread


So yesterday morning I slept in to around 7; I know is that really sleeping in; Not for most but for me it’s pretty good. I came down to the oven on, a large cookbook on the counter and too many dishes in the sink?  My husband was sitting on the couch with a cup of coffee and the dog watching the news. I asked him what he was making, the last thing that came to mind was that it would be banana bread.

Not that he doesn’t bake but it’s usually cookies and usually late at night when he wants something sweet to eat. I don’t recall him ever making banana bread before. And the funny part about this is the recipe he chose to make. Mine is pretty simple and comes together quick and I will admit a lot less mess. BUT his was really good so I thought I would share his here, to be honest it’s not really his he made it from the Baking Illustrated cookbook. Though true to him; he changed it a bit. He loves brown sugar and when he bakes he replaces white sugar with brown an awful lot.

I know I usually have pictures to share with you all but as I mentioned I was still sleeping when he made this. Though I would have loved to be sitting at the island watching him. Except it might not have happened if I was sitting around watching. I have a slight problem of keeping my mouth shut if I think there is an “easier” (some might call it micro managing but whatever) way to do something. I TRY to keep my mouth shut; it’s really hard! Anyway it was really good and I am proud of him for seeing 3 over ripe bananas on the counter and making it happen.

Rich's Banana Bread

dclarkabal
Delicious way to deal with 3 over ripe banana's sitting on the counter

Ingredients
  

  • 2 cups AP-flour
  • cup walnuts chopped
  • ¾ cup sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 banana's very ripe
  • ¼ cup plain yogurt
  • 2 large eggs
  • 6 Tablespoons unsalted butter melted and cooled
  • 1 teaspoon good vanilla extract

Instructions
 

  • Adjust oven rack to the lower-middle position, and pre-heat to 350°F.
    Grease a 9x5 loaf pan, dust with flour and tap out the excess.
  • spread the walnuts onto a baking sheet and toast in the oven for 5-10 minutes. set aside to cool.
  • Whisk the dry ingredients; Flour, sugar, baking soda, salt plus the walnuts in a large bowl and set aside
  • Mash the bananas and add the yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until combined and the batter looks thick and chunky. Scrape the batter into your loaf pan.
  • Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean. About 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or room temperature. Once cooled wrap in plastic and store at room temperature for up to 3 days.

 

Biscuit bread pudding

We had a house full last weekend and what was super odd for me was I didn’t have anything planned.  I always have at the very least meals planned and always food on hand. This time around I was clueless. I have been working around 50 hours a week for over a month now and I am completely spent.

Everything came together and we had a wonderful visit but I did not like having some resemblance of a plan. I ended up making a lasagna with tomatoes and onions from my garden and I threw in a large zucchini I hadn’t done anything with yet. I made my usual strata for breakfast and I had a bag of buttermilk biscuits in the freezer and baked the whole package of 20. Needless to say I had a lot of biscuits leftover and very little strata.

I tried to think of what to do with the leftover biscuits. I ended up making a biscuit pudding and it was so good I have to share it with you. I have made banana bread pudding and even zucchini bread pudding but this was a first for me and it was a huge hit. It wasn’t too sweet thought if you wanted to you totally could make it a lot sweeter by adding toffee bits or butterscotch. I only added mini chocolate chips and would do it again.

Biscuit Bread Pudding

dclarkabal
a great way to use up day old biscuits
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 8 people

Ingredients
  

  • 6 biscuits cut into 1/2 inch pieces
  • 2 eggs lightly beaten
  • cup milk
  • ½ cup heavy cream
  • cup dark brown sugar packed
  • 1 teaspoon good vanilla extract
  • 1 teaspoon cinnamon
  • cup chocolate chips

toffee sauce

  • ½ cup dark brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon good vanilla extract

Instructions
 

pudding

  • Place biscuits in a greased 8" baking dish.
  • In a medium bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla and cinnamon. Pour this mixture over the biscuits. Sprinkle with chocolate chips and any other chips if you choose, press down the biscuits to make sure they all get into the cream mixture.
  • Bake for 45 minutes in a 350° F pre-heated oven.

toffee sauce

  • In a small sauce pan, bring butter 1/2 cup browned sugar, 1/4 cup heavy cream, and 1/2 teaspoon vanilla to a simmer. Whisk for 3 to 5 minutes, or until thickened. Let cool slightly before drizzling on bread pudding
  • serve warm with a scoop of vanilla ice cream - recommended not necessary.
    reheat leftovers.

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

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This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

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The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

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I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

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Lemon Zucchini Tea Cake

dclarkabal
a little sweet, a little tart, a little dense a lot delicious

Equipment

  • 9 inch cake pan

Ingredients
  

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag

Instructions
 

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions
 

  • preheat oven to 350'F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using
Keyword baking, zucchini, zucchini bread

 

Ham, Broccoli and the Cheesiest Quiche


Last night I was watching the last season of The Great British Baking show and the task was to make 2 different flavor profile quiche. I know this might come as a shock but I have never made quiche before; I know what is my damage. Honestly I haven’t really had any that blew my skirt up; if you get my drift. They have been just just meh so I didn’t feel compelled to even try. Then of course I have always felt that frittatas were so much easier and faster to make.

I only ended up using the shredded cheese in the bowl, the chunk ended up back in the fridge.

I love cooking and baking but I the thought of making a pie crust for breakfast just doesn’t appeal to me. However after watching last night I was determined to make a quiche this morning for breakfast. I didn’t have a frozen pie crust in the freezer so I was going to have to make my own;  if you do have one by all means use it. OR you can do as I did this morning and made what I think is the easiest crust ever and the very first one I ever made; it was such a long time ago I can’t even remember. I know I used to make it when I was a kid so this might be a great Mother’s Day breakfast for the kiddo’s to make their Mom next weekend.

I should have rolled out the dough before placing it in the pan. I did not, I pressed it into place, I also should have pressed it up higher into the sides. live and learn!

Ok so I have a dough plan and now the filling. I would call this; my first quiche; a clean out the fridge kind of quiche. I used up the last of the broccoli, ham, shredded cheese and half and half. Then I made my grocery shopping list; see how that works! It definitely had more cheese than anything else. My daughter described it as broccoli cheddar soup if it was turned into a pie. I’ll take it! My husband said it was great but was concerned how the crust would be after cooling down and being re-heated. We kind of laughed because it is still on the counter and we all keep taking another sliver from it, it will not make it to the fridge nor need to be reheated. Update we brought that last two pieces over to my In-Laws.

Ham Broccoli and the Cheesiest Quiche

dclarkabal
an easy and flavorful quiche on the table in about 45 minutes
Course Breakfast, Brunch, dinner

Equipment

  • Tart pan 9 inch

Ingredients
  

Dough

  • 1 cup all-purpose flour
  • 1/4 cup extra virgin olive oil or use canola oil
  • 1/4 cup cold water iced or from the fridge
  • 1/2 teaspoon salt

Filling

  • 3 large eggs
  • 1 small head of broccoli
  • 1 cup cubed ham
  • 1 small onion diced
  • 1 cup cheese shredded. I used extra sharp cheddar and an Italian mixture.
  • 1/2 cup half and half
  • 3/4 cup milk
  • 1/4 cup chives

Instructions
 

Pre-heat oven to 375'F

    dough

    • in small bowl add the flour, salt, oil and cold water. mix with a fork until combined. Set it aside while you prepare the filling.

    filling

    • sauté the onion in a little olive oil until soft remove, do the same with the ham and broccoli. You are not cooking them just heating them up. this isn't a necessary step but I won't put raw onions into anything I make, I only like them sautéed.
    • Lightly spray your tart pan, add the rolled out crust, pressing up the sides of the pan.
    • Sprinkle the ham, onions and broccoli all over the crust. then cover it with cheese. In a small bowl beat the eggs and add the half and half plus the milk and the chives. Pour this all over the cheese in the tart pan. Place your tart pan onto a sheet pan and into the oven for 35-40 minutes until golden brown.
    • remove sheet pan and tart from the oven, Place a coffee cup or small bowl under to remove the pan from the tart, using a spatula remove the bottom piece of the tart pan; slice and enjoy!

     

    Oatmeal white chip craisin and pistachio cookies


    There’s nothing like a Spring snow storm to cover up all the mud and brown grass. It is a good thing that daffodils and crocuses can handle the crazy weather we have here in New England.
    I does amaze me that some people forget how to drive in snow, seriously it wasn’t that long ago how quickly they forget that it’s slippery out there and you probably should drive just a bit slower. When my kids were in school I drove them to school every morning. There is a stop sign at the end of the road which ends in a curve of sorts. We would take bets on if the sign was knocked over or not pretty much every storm; it was knocked down more than it was standing.

    I have mentioned numerous times that I google my blog to find a recipe to make. I would have sworn I shared this cookie recipe but I couldn’t find it so that is why I am sharing now or again. It has been quite a while since I have made them so much so that my husband didn’t think they had pistachios in them. So I second guessed myself and split the dough to add some nuts to one and nothing in the other. I made a few of each and all three of us agreed the ones with nuts in them were better.  The saltiness of the pistachios helped with the sweetness of the cookie.

    oatmeal white chip craisin and pistachio cookies

    dclarkabal
    a sweet and salty cookie
    Course Snack

    Ingredients
      

    • 1 cup unsalted butter room temperature
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 large eggs
    • 1 teaspoon good vanilla extract
    • 1 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 cups oatmeal
    • 1 bag white chocolate chips
    • 1 10 ounce bag craisins
    • 1 cup or more pistachios

    Instructions
     

    • Cream together the butter and sugars, add the eggs and vanilla, combine the flour, powder and salt. Stir in the oatmeal, chips, craisins and pistachios
    • pre-heat oven to 350'F. either spray a sheet pan or use a silpat - drop by spoonful's onto the pan and bake for 10-12 minutes. do not over bake. let them sit on the sheet pan for a minute or two.

    homemade cinnamon rolls warm from the oven in under an hour

    Sitting here enjoying a cup of tea with the Tree lit trying to figure out what I want to share with you. Firstly have a wonderful holiday however you choose or have to celebrate it. Hopefully next year will be how you want to celebrate it!

    The timing for this post I would normally share how I make my prime rib roast for Christmas but I have shared that a few times now so I here is a link to how I do mine Christmas Garlic Herb Ribeye Roast I thought I would look through some of my older posts and share some of the rolls I have made over the years but I seem to have not posted any of them. I know I think that’s odd too. I don’t always make fresh rolls for holidays but I make them more then I buy them so I wonder why I haven’t posted about any of them. The only thing I can come up with is it would be hard to take pictures while my hands have flour water and yeast all over them. So if I make any this week I will be sure to have my daughter take the photos so I can share. 


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    In our house Christmas breakfast is just as important as Christmas dinner. It might even be more important to some of us. I always make some egg dish, usually a strata since I assemble it the night before and just throw it in the oven and it cooks while we open presents. There is always something sweet like these cinnamon rolls or monkey bread. And the last several years fresh out of the oven croissants. I totally take the easy route on those and order them from Williams Sonoma. They sit out all night thawing and rising on the counter and in the morning we pop them into the hot oven and are never disappointed. 


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    This recipe is so easy and quick; if you are a cinnamon roll lover there is no reason not to try making them. I can tell you honestly I will be making them as soon as I finish writing this blog.
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    homemade cinnamon rolls warm from the oven in under an hour

    dclarkabal
    Easy Fast Homemade cinnamon rolls
    Course Breakfast

    Ingredients
      

    • 2 3/4 cup all-purpose flour
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon yeast or 1 packet
    • 1/2 cup water
    • 1/4 cup milk
    • 2 tablespoon unsalted butter
    • 1 large egg
    • 1/2 teaspoon vanilla extract

    filing

    • 1/2 stick unsalted butter softened/room temperature
    • 2 tablespoon cinnamon
    • 1/4 cup brown sugar

    Glaze

    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 2-3 tablespoons milk

    Instructions
     

    Dough

    • Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
    • in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.

    Filling

    • Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15"x 9" rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces
    • Place them in a 9"x 9" slightly greased pan. (I place parchment in the pan so I can remove them easier) Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.

    Glaze

    • Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
    • Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved

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    recipe adapted from: the recipe critic

    Pork Chops baked beets and apples

    Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
    Lets hope the world will right it self sooner rather than later.

    The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

    The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

    Pork chops baked beets and apples

    Equipment

    • mortar and pestle or small grinder

    Ingredients
      

    Pork

    • 4 cloves garlic finely grated
    • 4 teaspoon caraway seeds
    • 2 tablespoon extra virgin olive oil
    • 4 thick bone-in pork chops
    • kosher salt

    Vegetables

    • 1 pound cooked beets peeled and quartered
    • 2 medium apples halved, cored each cut into 12 wedges
    • 2 onions halved and sliced 1/2 inch thick
    • 3 tablespoon extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 1/2 tablespoon light brown sugar
    • 1 tablespoon Hungarian sweet paprika
    • 1/4 teaspoon crushed red pepper
    • Kosher salt and black pepper

    Instructions
     

    • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
    • preheat oven to 375'F
    • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
    • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
    • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
    • serve and enjoy!
      add some sour cream with chopped dill on top if desired

     

    blueberry zucchini lemon bread

    Sitting on the porch just finished having a couple of buttermilk biscuits for breakfast with my husband and daughter. When I first came outside the sun was hitting one lonely little sunflower which I don’t usually see or maybe it’s more like notice. It is slowly following the sun around and by the afternoon will have done a 180′ turn which is pretty cool if you think about it.
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    The porch has become THE place this summer. We have been spending a lot of time out here either alone and with friends and family. I wonder when the pergola; affectionately called the Parthenon (it’s huge, white columns in all) my husband has been building all summer will take over as THE place to be once it’s done.
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    I have made this bread a couple of times and tweaked it a bit to not only have a lemon glaze on top but to add some lemon to the dough. I mean blueberry and lemon are fantastic together. I am not entirely sure what zucchini is bringing to the party except maybe some extra moisture but I am happy to have somewhere for all of our garden zucchini to go.  This year since I am working from home and can’t really share with my co-workers I have a little table I have been placing at the end of our driveway and filling it with whatever we cannot use up or give way to family and friends. I think the people who pass by are happy since the harvest is gone a short time later.
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    Blueberry Zucchini Lemon Bread

    quick and tasty bread, this make 2 large loaves or several small ones
    Course bread

    Ingredients
      

    • 3 extra large eggs large are fine
    • 1 cup vegetable oil
    • 1 tablespoon good vanilla extract
    • 21/4 cups sugar
    • 2 cups shredded zucchini squeeze excess liquid out
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 pint fresh blueberries
    • 1 small lemon zested add a little or a lot - your choice

    Lemon Glaze

    • 1 cup powdered sugar
    • 1 small lemon juiced use the lemon you zested
    • 1 tablespoon milk optional

    Instructions
     

    quick bread

    • Pre-heat oven to 350'F. lightly greased 2 large loaf pans or several mini pans. whatever you have on hand. You might want to cut parchment paper to fit your pans to lift out the bread intact. I did not and will next time. the bread is a wet dough and doesn't like to come out of the pans nicely.
    • in a large mixing bowl add the eggs, oil, vanilla and sugar. beat on low till combined. Fold in the zucchini. add the flour, salt, baking powder and soda beat till combined. gently fold in the blueberries. Pour into the prepared loaf pans.
    • Bake for 50 minutes or until a toothpick comes out clean. adjust timing for the size loaf pans you are using; smaller pans less time. Cool for 20 minutes, remove from loaf pans carefully to a wire rack to cool completely.

    Lemon Glaze

    • whisk together the lemon juice, powdered sugar if you are opting not to add milk then I would drizzle this on top of the warm bread.
    • If you decide to add milk to the glaze then I would wait for the bread to cool completely before your drizzle.
    Keyword blueberry zucchini lemon bread

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    Baked Cod and Mango Salsa

    We should eat more fish – I think this a lot but yet we really don’t eat it very often and that makes me sad.  We live in New England and although our coastline is pretty small; not that that matters; we still have one and we all love eating most kinds of fish; my daughter is the only one in the family that likes salmon weird huh! None of us actually want to go out and catch it but we all enjoy eating it. I love buying fresh fish but I am not opposed to grabbing the flash frozen variety in my local grocery store. It has never done me wrong so if you see it grab some and enjoy! 

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    If you have never had or made a mango salsa I would like you to check it out. I haven’t had a bad one yet and it goes great with fish cooked any way. I also make a little different one for the fish tacos we love (see link here) Taco Tuesday (Fish Tacos)

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    A simple salt and pepper on the fish and place it in the oven, while it is cooking I made my salsa to spoon over the top using some fresh cilantro. I also made some sweet potato wedges using some of my fresh rosemary. I really love having fresh herbs on hand, they grow quite nicely out on my back deck in my over the railing window boxes. I wish I could have them year round but that’s not happening here in New Hampshire. At least not outside!

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    baked cod and mango salsa

    a simple quick any night meal
    Course Main Course
    Servings 4 people

    Ingredients
      

    Fish

    • 1 1/2 pound cod fillet cut into 3-4 sized portions
    • Kosher salt and black pepper season both sides
    • paprika if you want to add a little more seasoning

    Mango Salsa

    • 2 ripe mango's peeled and diced
    • 1/2 red pepper diced
    • 1 fresh lime squeezed
    • 1-2 fresh scallions diced
    • 1 teaspoon cilantro fresh and chopped

    Instructions
     

    fish

    • preheat oven to 400'F bake for 20-30 minutes just until the fish is cooked through and flaky

    mango salsa

    • while the fish is in the oven, add all the ingredients into a bowl and mix to combine.

    sweet potato fries

    • peel and slice up one or two sweet potatoes into wedges or fries. Add a little olive oil, salt and pepper plus some fresh chopped rosemary. place on a baking sheet and add to the oven with the fish. takes about 20 minutes or longer if you want them a little browned.
    Keyword baked cod, mango salsa

     

    Zucchini chocolate chip muffins

    I am sitting on the porch again writing today’s blog. So far no turkey or hawk sightings but the hummingbirds are always around and always hungry. Last weeks post I mentioned there were around 6 baby turkey’s. Later that day they all showed up in my back yard and there was actually 12 of them running around. I tried to get a picture but they would not cooperate at all.
    IMG_3121Guess what my garden has been over producing? Yup you are correct here we go again with the zucchini recipes.  I haven’t made anything other then grilling them with olive oil, salt and pepper but the baking is about to begin; I shared this recipe a couple of years ago. I have been seeing a blueberry zucchini bread floating around on Facebook and I may just have to check it out or some resemblance of it. If I like it stay tuned as I am sure I will share it.
    IMG_3112I am not sure if I mentioned how much it has turned into animal kingdom around here since my dog passed away. I have since apologized to him; in my own way. He pretty much was an indoor / outdoor dog meaning he asked to go outside ALL the time and at night we would just run around and bark. We figured he was just crazy but I now believe there were actually things out there he was barking at. We have had several bears, tons of deer and this is the first year I have seen a bobcat around here. I am hoping to see a Moose before the end of the summer but it’s been awhile since we have had one of those in yard. I can only hope my brother-in-law Michael will be here for that. It’s on his bucket list to see a moose. Whenever he is here he is always on the lookout for one.  
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    Zucchini Chocolate Chip Muffins

    Zucchini Chocolate Chip Muffins

    great way to use up some of your harvest

    Ingredients
      

    • 1 1/2 cups all-purpose flour
    • 3/4 cup sugar
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 egg lightly beaten
    • 1/2 cup vegetable oil or substitute 1/2 C applesauce
    • 1/4 cup milk
    • 1 tablespoon lemon juice
    • 2 teaspoon vanilla extract
    • 1 cup zucchini shredded/drained
    • 1/2 cup mini semi-sweet chocolate chips
    • 1/2 cup walnuts chopped (optional)

    Instructions
     

    • Combine in a large bowl the flour, sugar, soda, cinnamon and salt.
    • In another bowl mix egg, oil, milk, lemon and vanilla.
    • Stir wet ingredients into the dry till combined. Fold in zucchini, chips and walnuts.  
    • Fill cups about ⅔ full
    • Bake for about 20-30 minutes or until an inserted toothpick in the center of a muffin comes out clean.

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