Zucchini Bread

Last weekend my grandson Levi asked me to make him zucchini bread.  Remembering I have this recipe from Nebraska where Paul used to have his summer garden that was abundant in fresh zucchini.  Sometimes I couldn't keep up with the bread making because there was so much zucchini.  It froze so well so that that the whole family enjoyed it all fall.  Here is the recipe, don't forget to sift the flour.

Ingredients: 

3 cups flour, sifted  

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

3 large eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 tablespoons pure vanilla extract

2 cups grated zucchini, packed

Grease and flour 2 large 8 x 4 loaf pans or 5 mini loaf pans.  

Preheat oven to 325 degrees.

Sift flour, salt, baking powder, baking soda and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla and sugar together in a large bowl of your electric stand mixer.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Pour batter into prepared pans.

Bake for 40 - 50 minute or until tester inserted in the center comes out clean.  (The 5 mini loaves took 45 minutes).  

Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool.

                                                                                                           

Chicken Teriyaki Rice Bowl

I love Wow Bao's Chicken Teriyaki, this is better!

For the broccoli, I use Whole Food's frozen Roasted Broccoli in Extra Virgin Olive Oil and toss in about 1 cup (frozen) in when the chicken is sautéing.  Cover to make sure it cooks until tender, about 10 minutes.  

Ingredients:

1 lb. boneless, skinless, organic chicken breast tenderloins

salt and pepper

For the sauce:

1/4 cup packed light brown sugar

1/4 cup soy sauce

2 tablespoons rice or apple cider vinegar (I had apple cider vinegar on hand)

1/2 teaspoon ground ginger

2 cloves garlic, minced (optional, I left them out for my recipe)

1 tablespoon cornstarch

Additional:

Steamed white rice (I love short grain rice which is sushi rice).

Broccoli

Instructions:

Cook rice according to instructions on packaging.

Season chicken pieces with salt and pepper and place in large non-stick skillet that has been sprayed with olive oil cooking spray.

Cook until done, stirring often.  Add broccoli and cook covered until fork tender.

In a small bowl combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch.  Whisk together until there are no cornstarch lumps.  Add sauce to chicken and cook stirring constantly until it thickens into a shiny glaze.

Remove from that and serve immediately over rice in a bistro bowl.

adapted from www.crunchcreamysweet.com

Vermicelli Shrimp Salad

Once upon a time, I had a large collection of Junior League cookbooks from all over the country. This recipe came from one titled "Colorado Cache" from the Junior League of Denver.  One of my favorite recipes was Vermicelli Shrimp Salad and I served it at summer barbecue parties.  It's a refreshing change from potato salad.  

Ingredients:

1 package vermicelli (thin spaghetti)

1 small red onion, chopped (optional) 

1 medium green pepper, chopped

1 tablespoon chopped fresh parsley

1/2 teaspoon chopped chives (optional) 

1 1/2 teaspoon celery seed

1/2 teaspoon oregano

1/4 cup Italian salad dressing (I use the original Wish Bone Italian)

1 cup mayonnaise

salt and pepper to taste

1 pound medium shrimp, cooked and deveined  (can also use crabmeat)  

Instructions:

Cook vermicelli according to package directions for al dente.  Drain and blanch with cold water.

Add onion, green pepper, parsley, celery seed, chives, oregano and Italian salad dressing.  

Moisten well with the mayonnaise, adding more if necessary.  Add salt and pepper to taste.  

**adapted from Colorado Cache cookbook**

Greek Orzo Chicken Salad

I adapted two blog recipes to make this delicious Greek Orzo Chicken Salad. 

Another new summer Sunday night recipe!

Ingredients:

Meat:

2 boneless, skinless chicken breasts seasoned with salt and pepper.

Slice into 1/2 inch bite size pieces.  Sauté in 2 tablespoons olive oil until cooked through.  Set aside. (These can also be grilled whole and then cut into bite size pieces).

Dressing:

1/4 cup extra virgin olive oil, good quality

3 tablespoons good red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

salt and pepper, to taste

Salad:**

1 1/4 cups dried orzo (8 ounces)

1 1/2 cups organic English cucumber, diced

1 cup grape tomatoes, halved

1 15 oz. can chick peas (garbanzo beans), drained and rinsed

1/2 cup sliced (halved) pitted Kalamata olives

1 cup crumbled Feta cheese

Sauce chicken breasts until done, set aside.  If grilling, when done, cut into bite size pieces.  

In a jar mix together the salad dressing ingredients.  Set aside.

Cook orzo according to directions on package (I cooked for 9 minutes).

Drain and let cool, about 5 minutes.  

Add all of the salad ingredients including orzo to a large salad bowl and toss.  

Pour dressing over and toss to evenly coat.

Store in refrigerator.

To serve, garnish individual serving with additionally feta cheese and freshly ground black pepper.

**Can add 1/2 cup chopped red onion, if desired.

Adapted from www.cookingclassy.com and www.gimmesomeoven.com

Poppy Seed Chicken and Grape Pasta Salad

On a hot summer day, this was the perfect salad for dinner with homemade Poppy Seed Dressing made with Greek yogurt.  

Ingredients:

10 oz. bow tie (Farfalle) pasta (4 cups)

2 cups cooked and cooled, diced chicken breasts (I used the breasts from 1 rotisserie chicken)

2 cups seedless red grapes, halved

1 cup diced celery

3/4 cup slivered almonds

Dressing:

1/2 cup full fat plain greek yogurt (I used Fage 5%)

1/2 cup mayonnaise

3 tablespoons white wine vinegar

3 tablespoons honey

2 tablespoons granulated sugar

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt

Cook pasta to al dente in salted boiling water according to directions on package.

Drain then rinse with cold water and let drain completely.  Set aside and cool.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds, and 1/2 teaspoon salt.

Add drained pasta to a salad bowl along with chicken, grapes, celery and almonds.

Pour dressing over the top and toss to evenly coat.  

Chill at least 30 minutes (and up to 1 day) before serving.  This allows some time for the pasta to absorb the dressing and time for the flavors to meld). 

Serve chilled.

adapted from www.cookingclassy.com