Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Blackberry Muffins Recipe

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blackberry muffin picture recipe

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Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Sauteed Summer Squash Recipe

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This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Fresh Chanterelle Mushrooms with Shallots Recipe

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chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
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Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious

Brown Sugar Glazed Butternut Squash Recipe

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glazed butternut squash recipe

Squash is supposed to be really good for you – and I guess it is, until you add all the good stuff to it like brown sugar and butter; but it’s so good!!
If you want a great recipe for a Thanksgiving Day side dish here it is.

Brown Sugar Glazed Butternut Squash Recipe
 
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Recipe type: Side Dish
Ingredients
  • 1 butternut squash (2 to 2½ pounds)
  • ¼ cup brown sugar (packed)
  • 3 tablespoons unsalted butter (melted)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cider vinegar (optional)
Instructions
  1. Preheat oven to 425F.
  2. Peel and remove seeds from squash and cut into 1 inch pieces.
  3. Place the squash pieces in a large bowl. Add the sugar, salt, pepper, and brown sugar. Pour in the melted butter and toss to coat.
  4. Line a rimmed baking sheet with aluminum foil, lightly spray with cooking spray, and arrange the squash pieces in a single layer on the foil.
  5. Bake for 45 minutes. Mixing the pieces about every 15 minutes until squash is glazed and tender. (While mixing them try to flip as many as you can so they brown on both sides)
  6. If using the vinegar, drizzle the vinegar over the pieces, and serve hot. Enjoy

Adapted from cookscountry.com

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Brats and Beer Recipe

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brats and beer recipe

It’s a beautiful day here in the Upper Peninsula of Michigan so I decided to fire up the grill. I have quite a few brat recipes on my blog already, but this one was a little different so I decided to give it a try. it is a little more work than just throwing the brats on the grill and cooking but it is work the extra time and work because they are tender and delicious. The flavor may very a little bit depending on the brand of beer you are using. I happened to have a locally made dark beer on hand called the Widow Maker, so I decided to use that which turned out to be a good choice.
If you looking for a good grilling recipe for the 4th of July give this one a try; it’s really good.

Brats and Beer Recipe
 
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Recipe type: Grilling
Serves: Makes 5
Ingredients
  • 2 large onions (cut into ½ inch slices)
  • 1 ½ tablespoons of vegetable oil
  • Pepper
  • 1 can beer (12 ounces)
  • ⅓ cup Dijon mustard
  • ½ teaspoon sugar
  • ½ teaspoon caraway seeds
  • 5 brats
  • 5 brat buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a disposable roaster pan (I used an 11 ¾ x 9 ¼) whisk together beer, mustard, caraway seeds and ½ teaspoon pepper.
  3. Slice onions and lightly brush them with cooking oil, and then sprinkle them with pepper; place the pan on one side of the grill. Grill onions until slightly charred on both sides and then add them to the beer mixture.
  4. grilling onions
  5. Place brats on the grill and brown on both sides. Arrange the brats in the onion mixture. Close grill and cook brats until done, and onions are tender.
  6. precooking brats
  7. pregrilling brats and onions
  8. While brats are cooking place buns on grill cut side down to toast them; set aside.
  9. Remove brats from the roasting to the pan to grill grates, and grill them until slightly charred on both sides. Continue cooking the onions in the sauce until sauce starts to thicken.
  10. Serve the brats on the buns with onions and sauce and your choice of condiments.

grilling brats

Adapted from Cooks Country

Chicken with Rice and Spring Vegetables Recipe

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chicken and rice with spring vegetables recipe

This is one of those recipes that when I looked at it I thought it would be ok. It turned out to be delicious. The chicken is moist and tender which is always a good thing, but the rice and vegetables are definitely the highlight of this dish. This recipe does take a little while to put together, but it is well worth the effort. This recipe was adapted from Cook’s Country with a few minor changes. Like with most of their recipes, they are a little extra work, but they usually turn out pretty good.
This one will go on my favorites list – give it a try it’s really good. Enjoy

Chicken with Rice and Spring Vegetables Recipe
 
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Recipe type: Main
Serves: 4
Ingredients
  • 3 – 4 boneless skinless chicken breasts (about 1 ½ pounds)
  • ½ cup orzo
  • 4 tablespoons vegetable oil (divided)
  • 1 pound asparagus (trimmed and cut into 1 inch pieces)
  • Salt and pepper
  • 1 cup long grain white rice
  • 1 medium onion (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • 2 ¼ cups chicken broth
  • ¼ cup Marsala
  • 1 cup frozen peas (thawed)
  • 2 tablespoons fresh basil (chopped)
  • ½ teaspoon lemon zest – optional (grated)
Instructions
  1. Prepare vegetables and set aside. (I found it handy to measure out all the ingredients before I started this recipe.)
  2. chicken and rice with spring vegetables prep
  3. In a Dutch oven or large kettle over medium high heat cook the orzo until deep brown. Pour in a bowl and set aside.
  4. browning orzo
  5. Add one tablespoon of oil to the same pan and cook the asparagus until starting to brown and al dente. Remove the asparagus from the pan to a dish and set aside.
  6. browning asparagus
  7. Add the remaining oil to the pan, salt and pepper the chicken and cook chicken until browned on both sides. Remove the chicken to a platter, and set aside.
  8. browning chicken
  9. Place the rice, onion, and ¾ teaspoons of salt into the same pan and cook until onion and rice start to brown. Add ¾’s of garlic and cook until fragrant. Stir in the broth, Marsala, and orzo, bring to a high simmer, and arrange chicken into broth adding any juices that were left on the platter. Cover and cook until chicken is done. (165F.)
  10. Remove chicken to a platter and quickly cover with aluminum foil to keep warm. Stir rice mixture; cover rice and continue cooking until rice is tender and liquid is absorbed. (If rice does not get done by the time the broth is evaporated, add chicken broth a little at a time, and continue cooking until rice is done.)
  11. Mix in the peas, asparagus, basil, remaining garlic, and zest. Cover and let set until vegetables are warmed through.
  12. chicken and rice mixture
  13. Served topped with the chicken breasts.