Ultimate Chocolate, Zucchini Bran Muffins

This is not an overly sweet muffin.  If  you want something really sweet you can increase the sugars.   

1 1/2 c Buttermilk

1 1/2 c wheat bran

2 Large Eggs, beaten 

1/3 c vegetable oil

4 Tbs granulated sugar

2/3 c brown sugar

2 tsp vanilla

2 c frozen zucchini with juice OR 1 c finely grated zucchini juice squeezed out and added

3/4 c cocoa powder

1 1/3 whole wheat flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

2 cups chocolate chips - semi sweet

Instructions

1. In a medium sized bowl combine the buttermilk and wheat bran. Allow bran to soften.

2.Preheat oven to 425f. Lightly spray or line with paper cups 2 muffin tins 

3. Once bran has soften stir in the beaten eggs, oil, sugars, vanilla and grated zucchini.  Stir to combine. 

4. In a larger bowl combine the cocoa, flour, baking soda and backing powder, salt, cinnamon and nutmeg. Thoroughly combine together making sure there are no lumps of caked baking soda.  Gradually pour the wet ingredients into the bowl of dry ingredients and mix until just combined,  Gradually mix in the chocolate chips saving some to sprinkle on the tops of the muffins.

5. Scoop the batter into the prepared pan. This should make 20-24 muffins.  Place in the oven and bake for 14-16 minutes or until the centers spring back when touched. Remove from the oven and allow to cool for 5 minutes until to move to cooling rack.  

Easy Sheet Pan Unstuffed Chicken Cordon Bleu - Mel's Kitchen

 

INGREDIENTS

• 2 tablespoons olive oil
• Salt and pepper
• 1 ½ to 2 pounds boneless skinless chicken breasts (4-5 breasts),cut thin OR buy chicken breasts from the store already cut thin
• 2 tablespoons Dijon mustard
• 4 to 8 slices deli ham, exact amount depends on brand/size of slices
• 1 cup (114 g) shredded Gruyere or Swiss cheese
• ¾ cup Ritz crackers (about 15), coarsely crushed

INSTRUCTIONS 

• Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 8 X10-inches) with 1 tablespoon of the oil.
• Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on prepared baking sheet close together to help the cheese stay put as they bake.
• Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
• Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren't loose.
• Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer. The exact time will depend on the thickness of the chicken. 
• Serve immediately. 

Chicken Pot Pie

Ingredients

• ⅓ cup butter

• ⅓ cup chopped onion

• ⅓ cup all-purpose flour

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 ¾ cups chicken broth

• ⅔ cup milk

• 2 cups chopped cooked chicken

• 1 (14.5 ounce) can peas and carrots

• ½ (15 ounce) can whole new potatoes, drained

• 1 (14.1 ounce) package double-crust pie pastry, thawed

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• Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.

3. Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
   

4. Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.

5. Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

 

"Damn Delicious" Roasted Vegetables

 

INGREDIENTS

• 2 cup broccoli florets
• 2 cups cremini mushrooms
• 2 cups chopped butternut squash
• 1 zucchini, sliced and quartered
• 1 yellow squash, sliced and quartered
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 4 tablespoons balsamic vinegar, or more, to taste
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet.  Mix together  olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 12-15 minutes, or until tender.*
• Serve immediately.
• *Baking time may need to be adjusted depending on the thickness of the vegetables.
• If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:
• Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
• Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices
• Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli). Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.  
• Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus). 
• Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips. 
• Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges. 
• Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.

Christmas Candy Cane Cookies

 Yield 20 cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
pinch of salt
2 1/4 cups all purpose flour
1/4 cup cream cheese, softened
3/4 cup candy canes - crush fine
Optional -Red and green sugar sprinkles

Directions 

1. Crush enough candy canes to make 3/4 cups course powder.  
2. Mix 1/2 cup crushed candy cane powder with cream cheese.  Once fully mixed put into a zip lock sandwich bag and push to the tip of one side.  Chill in frig until cookie mixture is prepared. 
3. Preheat oven to 375 degrees
4. Mix together softened butter, vanilla until creamy. Add powdered sugar to the butter mixture.  Once incorporated add salt and flour.  Mix.  
5. Add small amounts of water, tablespoon at a time, until the dough sticks together but is not sticky.
6. Prepare cookie sheets with nonstick spray or silicone mat. 
7. Scoop dough into a small cookie scooper.
8. Place your thumb in the middle of the dough, still in the scooper, to make a well for the cream cheese mixture.
9. Take cream cheese bag out of the frig an cut the tip of the bag 1/4 inch back. Squeeze a small amount of the mixture in the well. Just a small amount like the size of a pea or edamema.
10. Pinch the cookie dough tightly around the candy can mixture to seal it inside. Release from scoop and roll ball in your hands to make a round ball.  Place on cookie sheet and bake for 10-15 minutes. 
11. Mix remaining powdered sugar and crushed peppermint candies in a small bowl.  You can add red and green sugar to the mixture if desired.
12. As soon as the cookies are finished cooking, take out of oven and carefully cover with the powdered sugar.  
13. Cool on cooling rack, not a a solid surface.

Cranberry-Jalapeño Salsa

 Ingredients

Ingredient Checklist

• 1 (12-oz.) package fresh cranberries
• ⅓ to 1/2 cup sugar
• 2 to 3 chopped green onions
• 1 seeded and chopped jalapeño pepper
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ¼ cup chopped fresh cilantro
• Tortilla chips
• Garnish: lime wedges

Directions

Instructions Checklist

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  Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Recipe from Healing Food- UCSD shared by Val Willardson

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The Perfect Lemon Bar ( a bit more healthy)

 

Ingredients:

1/2 cup softened butter

1/2 cup white sugar

2 cups all-purpose flour

lemon zest

4 eggs beaten

1 1/2 cups white sugar

1/4 cups all-purpose flour

2 lemons, juiced

lemon zest

Original recipe calls for 1 cup butter and not to grease pan.  Do one or the other.

Preheat over to 350 degrees.  Grease a 9" x 13" pan and set aside. 

In a medium bowl, blend together butter, sugar and 2 c flour and zest from 1 lemon.  Press into the bottom of pan, not a hard press.  Bake for 15 to 20 minutes or until golden and firm.

Remove from over and set aside.

In another bowl whisk together the 1 1/2c sugar, 1/4 cup flour. pour into that bowl the lemon juice and beaten eggs and lemon zest.  Mix well.  Pour over baked crust while crust is still hot.

Bake for 20 - 25 minutes.  The bars will firm up as they cool.   After bars are cooled you can sprinkle with powder sugar.

Refrigerate left overs with a good covering to keep any moisture out - up to 5 days.

Thai Chicken Curry with Pineapple

 

This chicken curry is made with coconut milk and sweetened with pineapple.

Modified recipe from an All Recipe- entry 10/22 so

Ingredients 

2 teaspoons curry powder 

2 teaspoons curry paste 

1(13.5 ounce) can coconut milk 

4 Tablespoon packed brown sugar 

1 cup chicken stock 

4 chicken thighs OR 2 chicken breasts cut into bite sized pieces 

1 brown onion cut into bite sized 

½ cup chopped carrot, cut at an angle into ½ inch pieces 

½ cup frozen peas 

½ cup chopped red bell pepper cut into bite sized 

1 bunch chopped cilantro 

3 green onions chopped (garnish) 

3 Tablespoon cornstarch 

2 Tablespoons cold chicken stock 

 ¾ chopped fresh pineapple, canned if needed 

Salt and pepper to taste

Directions

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the brown sugar, and 1 cup chicken stock.

2. Place the chicken pieces, onions and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 10 minutes. Add the frozen peas and peppers and continue to cook until vegetables are tender.

3. Whisk together 3 Tablespoon of cornstarch with 2 Tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes. Serve over Rice and top with green onions and cilantro.

Serve Over Rice

Mexican Chopped Salad - from Jodi

 

Mexican Chopped Salad with Honey-Lime Dressing Servings: YIELD Makes 4 servings Ingredients Salad: • 2 1/2 cups chopped romaine lettuce • 1 can (15.5 oz) black beans, rinsed and well drained • 3/4 cup chopped seeded tomato • 3/4 cup chopped peeled jicama • 3/4 cup fresh corn kernels, uncooked (or frozen or canned) • 3/4 cup thinly sliced radishes • Half a ripe avocado, diced • 1 red bell pepper, chopped • 1/4 cup crumbled reduced-fat feta cheese Honey-Lime Dressing: • 1/4 cup fresh lime juice • 1/4 cup olive oil • 2 tbsp honey • 2 tbsp finely chopped fresh cilantro • 1 garlic clove, peeled and minced • 1 tsp chopped jalapeño pepper (use canned for less heat) Steps 1 Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Aunt Val's Rich Chocolate Zucchini Bread

 

Makes 1 Regular 9-b-5 inch loaf pan or 2 Medium Loaves - 4 Small Aluminum loaf for gifts.

1 cup all purpose flour 

1/2 c Dutch process cocoa or unsweetened 

1 t baking soda

1/2 t sea salt

2 large eggs at room temperature

1/4 c unsalted butter, melted and slightly cooled

1/4 c melted coconut oil 

3/4 c packet brown sugar

1 t pure vanilla extract

1 1/2 packed shredded zucchini 

3/4 cups chocolate chips, your preference the darker the better but not 100% cacao (I mix and match)

1/4 mini dark chocolate chips 

Instructions

1. Preheat your oven to 350F. Grease and set aside loaf pans

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

3. In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir with wooden spoon until smooth, so not over mix.

4. Stir the dry ingredients into the wet ingredients, again do not over mic.  Stir in the shredded zucchini until just combined.  Stir in the 3/4 cup of chocolate chips.

5. Pour batter into prepared pan(s).  Sprinkle the remaining 1/4 cups of mini chips over the top of the bread.  Bake for 50-60 minutes (for a full loaf pan) or until a toothpick inserted into the center comes out clean, you might have some melted chips on the toothpick which would be fine. You just don't want gooey batter.

6. Remove the pan from the oven and set on a wire cooling rack.  Let cool at least 15 minutes.  May be frozen :)