Zucchini Nut Muffins

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Some recipes are good, and then there are the ones you can't stop thinking about. These Zucchini Nut Muffins definitely fall into that category.

A good friend shared this rtecipe with me, and after one bite I knew it was too good not to pass along. They're incredibly moist, wonderfully tender, and packed with just the right amount of warm flavor and crunchy nuts. 

Whether you're enjoying one with your morning coffee, packing it in a lunchbox or sneaking one as a afternoon treat, these muffins are simply irresistible. If your garden is overflowing with zucchini, this is one recipe wan to make again and again. 

I scampered down to the dock with some muffins fresh out of the oven for some young men working on putting our jet ski docks in......lets just say, they can't wait to do more work for us! Ha!  

Zucchini Nut Muffins

Yield 12 large muffins 

credit -Debbie Brown 

Topping-

1/4 cup cold butter

1/4 cup rolled oats

1/2 cup brown sugar

1/4 cup flour

1/4 tsp salt

1/2 cup finely chopped walnuts  (I use pecans)

Muffin - 

2 med zucchini- grated about 3 cups, let drain and squeeze out water as much as you can. (I let it drain over night in refrigerator)

2 large eggs

1/2 cup oil

1/1/4 cup sugar

1 tsp. vanilla

2 cup flour

1/2 tsp Kosher salt

2 tsp. cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup finely chopped walnuts (I use pecans)

In a medium bowl, combine topping ingredients, mix until crumbly and set aside

In a medium bowl, beat eggs, oil, vanilla and sugar together until light and fluffy. Add drained zucchini.

Mix the dry ingredients together in another bowl. Stir into the egg/sugar mixture but just until combined, don't overmix or muffins will be tough. Gently stir in nuts.

To prepare the muffin pan, I line with muffin paper. However you can spray ewach cup with oil, Pam or wipe with butter. Use a large ice cream scoop or a large spoon to fill each cup about 3/4 full. Top each muffin cup with about 2 tablespoons toppin and press down gently.

Bake at 375 F degrees for 15-20 minutes until inserted toothpick comes out clean.

These freeze well....

 

 

 

 

 

Stuffed Mushrooms with pine nuts and sundried tomatoes

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Stuffed mushrooms are the perfect party bite for the  250th anniversary of the USA! Warm and cheesy and so easy to make ahead of time, they’re the best appetizer ever. 

 

For the meat lovers, make Holly's Sausage stuffed mushrooms! Another quick recipe!

Stuffed mushrooms

 

1/2 cup Panko breadcrumbs 

1/2 cup parmesan cheese

1/2 cup finely chopped parsley

1/3 cup sundried tomatoes oil packed and chopped

1/4 cup toasted pine nuts

2-3 garlic cloves

1/4 tsp. salt

ground pepper

20 button mushrooms, cleaned and stemmed

olive oil

cherry tomatoes for garnish

 

Preheat oven to 400 F degrees

Line a baking with a silpat or parchment paper

 

Combine the Parmesan, breadcrumbs, parsley,sun dried tomatoes, pine nuts, garlic, salt and pepper (to taste)

 

Spoon the filling into the cavity of each mushroom and place on baking sheet.

 

Bake the mushrooms until the mushrooms are slightly browned about 16-20 minutes.

 

Garnish with tomatoes on a platter. 

 

Cheers! JJ 

 

Steak Diane

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The moment the flame leaps from the pan is when Steak Diane stops being just dinner and turns into theater. One second the skillet is quietly sizzling with butter, shallots and mushrooms; the next, a splash of cognac ignites into a dramatic burst of fire that fills the kitchen with warmth, aroma, and a bit of adrenaline! It's a dish with old school flair~rich, fast, and unapologetically indulent-and making it at home feels like bringing a bit of table side restaurant magic right to your own stove.

Buffalo Chicken wings

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The big game is almost here and my Seahawks are in!! We are so excited! I love wings and created this easy and delicious recipe for the game!

Buffalo Chicken Wings

3 lbs. chicken wings

1  T Baking powder

3/4 tsp salt

1/2 cup Franks hot sauce

4 T melted unsalted butter

1 T molasses 

Pre heat oven to 250 F degrees

Combine baking powder, salt and put into a one gallon zip lock bag. Next, throw in the wings and shake to coat thoroughly.

Arrange the wings on a baking sheet and bake in lower middle of oven for 30 minutes.

Increase the oven temperature to 425 F degrees. Move the wings  up to upper middle of oven. Bake the wings until they are crispy.

While the wings are in oven, whisk the melted butter, molasses and hot sauce together in large bowl.

When the wings are crispy, take them out and put them into  the bowl and mix to coat them thoroughly.

I serve with my Blue Cheese dip, carrots, celery and some Frito dippers.

 

 We are off Jamaica! Our annual trip to our cottage is here! This is where I unplug, reading 8 or more books, watercolor painting by the ocean, getting massages, needle pointing and just totally relaxing. And yes, I write a few blogs, so, come on back to see what I have for you. Go Seahawks!

 

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French Dip sandwiches- slow cooker

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 It's game day! And my team is in the play offs! Wee Bear and I will be watching and my slow cooker will be cooking! Easy squeazy! 

 

Whether you're planning an intimate gathering for close friends or a massive party for the big game, this recipe will have guests talking long after game day.

 

The magic of great game day food isn't just in the recipes, it's in the memories you create when friends and family gather around delicious food to cheer, laugh, and celebrate together. 

 

 

French Dip Sandwiches- slow cooker

 

2 T olive oil

2 1/2 - 3 lb. Chuck roast (I order my beef from Snake River)

Kosher salt

Pepper freshly ground

2 1 ounce packages of dry onion soup 

2 C water 

2 cans of Beef broth

 

Crusty rolls- I use Ciabatta 

Butter 

Optional - Provolone cheese

 

 Season the Chuck roast with salt and pepper while heating the olive oil in a large skillet.

 

When the oil is sizzling, brown the roast on all sides.

  

 Put the roast in the slow cooker and add the dry onion soup, the water and the broth.

 

Cook on high for 4-6 hours or on low for 8-10.

 

When the meat is tender. Take out of the cooker, and slice thin or shred on a cutting board. I use a electric knife that I have had for 40+ years to slice thin.

 

Butter the Ciabatta and broil until toasty on top. 

 

Pile the thinly sliced meat on the rolls, put a slice of provolone on top if you like. If you put the provolone on, broil quickly to melt.

 

Strain the juices of the slow cooker into small ramekins and serve! 

 

Serve with french fries, salad, chips or pickles! 

 

 

 Meet our new family member, Brody! Brody came to us at less than 5 lbs, now he is a whopping 8.2 lbs! He is a Cavapoo, a mix of a 8 lb poodle (sire) and a 12 lb Cavalier King Charles (dame). Needless to say he is our new obsession! We even shortened our annual trip to Jamaica by a week and cancelled our 4 month world cruise because of this heart melting puppy. We just can't be away from him!

 

 

 

 

Pork Milanese

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Wee bear loves this dish....and I can tell you....so do I! 

The key to making this dish is to not overcook. I do it all in the skillet-not in the oven. It takes just 2-3 minutes per side of pan frying and that's it. The outside is crispy and wonderfully crunchy...yum, yum yum! Inside is juicy and flavorful.

Chai Shortbread

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 In India, chai means tea, and it derives ffrom the Chinese word, cha'. The sweet, spiced beverage we know as "Chai" in america is a specific preparation called Masala Chai, which translates to "spiced tea".

So, while we often hear the phrase, Chai Tea, in America, it's actually a redundancy. Saying "Chai tea" is literally, "tea-tea"! The same can be said for "shortbread cookie", since shortbread are cookies.

I added a classic blend of ground spices to my Chai Shortbread: allspice, cardamom, ginger, pumpkin spice and nutmeg. I find a splash of vanilla extract rounds out the sweet and spicy flavors.

I also added a dot of white chocolate on top (entirely optional).

These cookies scream Fall and Winter! They are warmly spicy without being to assertive. If you like it milder, just reduce the quantity of spices to your personal preference. Or, you can pump it up further by adding a little ground pepper or crushed fennel seed.

 

Chai Shortbread

1 cup unsalted butter, room temperature

2 tsp vanilla extract

2/3 cup granulated sugar

2 tsp ground black tea leaves

2 tsp pumpkin pie spice

2 tsp ground ginger

1/2 tsp allspice

1/2 tsp cardamom

1/2 tsp kosher salt

2 cups all purpose flour

Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper and set aside.

Mix the butter, sugar, vanilla, tea, pumpkin spice, ginger, allspice, cardmom and salt on medium speed in a bowl with your mixer for 2 minutes.

Add in the flour with mixer on low until just combined.

Transfer dough to a lightly floured surface or between plastic wrap. Using a rolling pin, roll out to about 1/3 inch in thickness. Cut out with a 2 inch round cutter or any shape you prefer.

Place the cookies on the prepared cookie sheet and bake for 8-10 minutes until golden on edges.

Move the cookies to wire rack to cool for a few minutes.

Optional - melt some white chocolate and dot the top of each cookie.

 

Perfect with a cup of tea- Chai is ideal for digestion and relaxation because of its blend of spices...it aids gut health and reduces bloating.

You can store in a airtight container for 7 days or freeze for a month.