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

blackberry muffin picture2

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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Author:
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

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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Author:
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

Fried Green Tomatoes Recipe

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fried green tomato recipe

When I was growing up this was one of my brother’s favorite summer time treats. Here in Upper Michigan tomatoes ripen late into the season – so being able to use some of them early was a good thing. Fried Green Tomatoes have a special flavor all of their own; give them a try.

Fried Green Tomatoes Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 2 large green tomatoes
  • 1 egg
  • ¼ cup milk
  • ½ cup all-purpose flour
  • ¼ cup cornmeal
  • ¼ cup bread crumbs
  • 1 teaspoon coarse kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • Vegetable oil for frying
Instructions
  1. Core and slice tomatoes into ¼ to ½ inch slices. Place tomatoes slices on a platter and pat dry with paper toweling.
  2. in a medium size bowl whisk together the egg and milk.
  3. in a wide dish, like a pie dish, mix together the cornmeal, bread crumbs, salt, pepper, and cayenne pepper.
  4. Place the flour in a separate wide dish.
  5. First roll the tomato slices in the flour, and then into the egg mixture; roll them into the corn meal bread crumbs mixture to coat.
  6. Place about ¼ inch of oil in a large skillet over medium high heat and cook tomato slices until nicely browned on both sides. Do not crowd the slices – cook in batches if necessary. Place them on a plate covered with paper toweling.

adapted from allrecipes.com

Simple Strawberry Dessert Crepes Recipe

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simple strawberry dessert crepes recipe

Our local market ran fresh strawberries on sale this past week so I decided to give this Simple Strawberry Dessert Crepes Recipe a try. They are never as good as the fresh local berries, but I’m so tired of winter I thought a little bit of fresh fruit might perk me up a little bit. This is a simple and good recipe that your family is sure to enjoy. Take a little jump on spring and make yourself some of these Strawberry Dessert Crepes; they’re really good. Enjoy  

 

Simple Strawberry Dessert Crepes Recipe
 
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Author:
Recipe type: Dessert
Serves: Makes 8
Ingredients
  • Crepes
  • 3 large eggs
  • 1/ 4 cup water
  • 1 cup all-purpose flour
  • 1/ 8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter or margarine
  • Strawberry Filling
  • 1 quart fresh strawberries (cleaned hulled and sliced)
  • 2 cups whipped cream
  • 1 tablespoon granulated sugar
  • Confectioners’ sugar
Instructions
  1. To make the crepes whisk the eggs in a medium size bowl. Using an electric mixer gradually mix in the milk, 1/ 4 cup water, flour and salt. Mix until smooth. Refrigerate covered for at least 30 minutes.
  2. Place strawberries in a medium size bowl – stir in the granulated sugar and refrigerate until ready to use.
  3. To cook the crepes heat an 8 inch skillet with sloping sides over medium heat lightly brushed with butter. Pour about ⅓ cup of the batter into the skillet and rotate the pan quickly to spread the batter out. Cook until golden brown, flip; and cook until browned on the other side. Repeat the process until all the batter is used up.
  4. To assemble the crepes, fill each crepe with ½ cup strawberries, top with 3 tablespoons of whip cream, fold them over and sprinkle the Confectioners’ sugar on top. Top with more whip cream and garnish with fresh berries.

14 Amazing Pie Recipes

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For me pies kind of follow the seasons. I love the taste of the fresh berries starting in the spring with the strawberries. The rhubarb plants are usually at their peak at this time pairing real well with the strawberries. For me this is followed by, cherries, red raspberries, blue berries, and then black berries at the end of the summer. If I’m lucky I will have raspberry, blue berry, and blackberry plants producing at the same time to create a delicious triple berry pie combination.  

The fall here in upper Michigan is a beautiful time of year but I just don’t care a lot for the winter that follows (especially this one). Fresh pumpkins make delicious pies, and the apples are usually plentiful creating delicious pie combinations right up until Thanksgiving Day.

Check out the pie recipes I’ve included in this post and the next time you’re in the mood for pie, give one a try.

This is a sponsored opportunity with Foodie.com

Chicken Divan Recipe

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Chicken Divan Recipe

 

I have never prepared a recipe exactly like this one before but I think most of the chicken stir fry recipes are pretty close. The dry sherry and heavy cream really caught my attention when I looked at this Chicken Divan Recipe. I changed the ingredients a little bit so that the quantities I had on hand would get used up creating the recipe. This one will go on my favorites list; it’s absolutely delicious. I followed the recipe as written. When you reduce the sauce, take your time, and simmer until the sauce starts to thicken, and has a nice creamy texture.

The next time you’re in the mood for a stir fry, substitute this Chicken Divan Recipe; you’ll love it. Enjoy

Chicken Divan Recipe
 
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Author:
Recipe type: Main
Serves: 3
Ingredients
  • 3 boneless skinless chicken breasts
  • 1¼ cups chicken broth
  • 1 cup heavy cream
  • 1 shallot (diced)
  • 2 tablespoons vegetable oil
  • 12 ounces fresh broccoli florets (about 1 inch pieces)
  • 3 tablespoons plus 2 teaspoons flour (divided)
  • 1 tablespoon butter
  • ¼ cup Sherry
  • 1 teaspoon Worcestershire sauce
  • ¾ cup Parmesan Cheese (divided)
  • 2 teaspoons lemon juice
Instructions
  1. Dice the shallot, cut the broccoli and set aside.
  2. Chicken Divan Recipe
  3. In a large oven safe skillet using 2 teaspoons of oil cook the broccoli on medium high heat until the broccoli starts to brown. Add ¼ cup chicken broth, cover, and continue cooking until broccoli is crisp tender. Remove broccoli to a platter and set aside. Discard any liquid left in the pan.
  4. Place the 3 tablespoons of flour in a shallow dish or pie plate. Pat the chicken dry, salt and pepper the chicken, and then roll the chicken in the flour. Shake off any excess.
  5. In the same pan used to cook the broccoli, using 2 tablespoons of oil, brown the chicken on medium high heat until golden brown on both sides. Remove and set aside. Reduce the heat to medium, melt the butter in the skillet and add the shallot-cook until fragrant. Whisk in 2 teaspoons of flour. Cook for 1 minute and then add 1 cup beef broth, Sherry, heavy cream and Worcestershire sauce, stirring to free up any brown bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 20 (about 10 minutes on each side) minutes, turning once during cooking. (Internal temp should be 165F.) Remove the chicken from the skillet. Continue cooking the sauce until it starts to get thick, and creamy.
  6. Chicken Divan RecipeChicken Divan Recipe
  7. While the sauce is cooking down pre heat the broiler oven with the rack placed about 9 inches below the heat source. Slice the chicken into 1 inch pieces.
  8. Chicken Divan Recipe
  9. Remove the sauce from the heat, stir in the lemon juice, ¼ cup Parmesan cheese, and then salt and pepper to taste; then fold in the chicken and broccoli. Top with the remaining Parmesan cheese.
  10. Broil until cheese starts to brown on top.
  11. Serve hot.

Chicken Divan

Deep Fried Zucchini Sticks Recipe

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Deep Fried Zucchini Sticks Recipe

It is the end of the summer here in upper Michigan. The weather man is calling for high temperatures down into the 40’s for Thursday and Friday………….Burr. I decided to do one last recipe using summer garden vegetables, and decided on this Deep Fried Zucchini Sticks Recipe. I like serving Deep Fried Zucchini as a side dish with my fish fries during the summer; it just seems to go real well together.

I choose this recipe because some of the ingredients were a little different-like the Italian bread crumbs and the use of cream in place of milk. This is a very simple recipe that is easy to put together and tastes great. Give this Deep Fried Zucchini Sticks Recipe a try, and enjoy.

 

Ingredients

2 quarts oil for frying

4 eggs

1/4 cup heavy cream

1/2 teaspoon ground black pepper

1/4 teaspoon salt

3 zucchini, quartered

3/4 cup Italian-style dry bread crumbs

Directions

1. Heat the deep fryer or pan with oil to 350 degrees F (175 degrees C).

2. Using a mixer in a medium bowl, mix the eggs, cream, pepper and salt.

3. Slice the zucchini into pieces 2 to 3 inches long-kind of like you would cut steak fries. Dip the pieces into the egg mixture, and then coat them with the bread crumbs.

4. Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and crispy. Drain fried pieces on a paper towel and serve.

Stuffed Zucchinis Recipe

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Stuffed Zucchinis Recipe

 

At least once a year during the gardening season I like to prepare Stuffed Zucchinis.

I think I like Stuffed Zucchini more than I do stuffed green peppers. The flavor of the zucchini seems to blend in a little better. This Stuffed Zucchini Recipe is very simple to prepare, but does take a little time for browning the burger and an hour to bake. You can prepare this recipe without browning the burger, but I prefer the browning method, this way you can drain any excess fat and your only concern when baking would be for the Zucchini to reach your desired doneness.  For the cheese topping I used shredded Marble jack but I think mozzarella, fresh grated Parmesan, or a combination of the two would work very well. If you have extra Zucchini’s on hand give this recipe a try, it is well worth the time and effort. Enjoy

Ingredients

1 1/2 lbs lean ground beef

1 large onion (chopped)

4 cloves garlic (crushed and chopped)

1 large green pepper (chopped)

1 jalapeno pepper (seeded and chopped)

1 1/4 cups breadcrumbs

1 egg (beaten)

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1/4 teaspoon pepper

2 -8 ounce cans tomato sauce (divided)

2 medium tomatoes (coarsely chopped)

4 -5 medium zucchini

Directions

Preheat oven to 375F.

1. Using a large skillet brown the burger combined with the onion, green pepper, jalapeno pepper and garlic. Remove from heat and add the egg, bread crumbs, seasoning, and 1 can of the tomato sauce. Mix thoroughly then Fold in the chopped tomatoes.  Set aside and let cool while preparing the Zucchinis for stuffing.

chopped onion peppers ande garlic browning burger stuffed Zucchinis mix preparing stuffed Zucchinis

2.  Cut the zucchinis lengthwise; scoop out center part to about 1/4 inch from edges.

Stuffed raw Zucchinis Stuffed Zucchinis

3. Fill Zucchinis with meat mixture; place in two 13×9 inch baking dishes.

4.  Spoon remaining tomato sauce over each.

5. Bake uncovered at 375 degrees for 45 minutes or until the zucchini is tender.

6. Sprinkle with cheese during last few minutes or baking.

Serves 6

Basic Stuffed Cabbage Recipe

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Basic Stuffed Cabbage Recipe

For a long time I put off making stuffed cabbage because I didn’t want to deal with rolling the cabbage leaves. It seemed to me like It would be time consuming because of the time involved precooking the cabbage. I have had stuffed cabbage in restaurants on occasion and thought it was pretty good. I was in the mood for something different so I thought I would give this Basic Stuffed Cabbage Recipe a try. I was able to cut down the prep time quite a bit by using the micro wave to blanch the cabbage. (12 minutes in the micro wave seemed to work real well for a 3 pound cabbage) this is a very basic recipe and I followed the recipe as is. In the future if I prepare this recipe again I will add garlic, mushrooms, and top the cabbage rolls with shredded cheddar cheese. When preparing the cabbage leaves you have to cut the rib out, or shave it off, in order to toll the leaves with the stuffing. I tried it both ways, and for me it seemed to work better; just shaving the ribs off. If you are in the mood to try something a little different give this Basic Stuffed Cabbage Recipe a try it’s not as difficult as it looks and makes a great one dish dinner. Enjoy

cabbage stuffing stuffed cabbage

Basic Stuffed Cabbage Recipe
 
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Author:
Recipe type: Main
Serves: makes 6
Ingredients
  • 1 medium head cabbage (3 pounds)
  • ½ pound uncooked ground beef
  • ½ pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • ½ cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon dill weed
  • ⅛ teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes
  • ½ teaspoon sugar
Instructions
  1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage. (I used the microwave for this step )
  2. Cut out the thick vein from the bottom of each reserved
  3. leaf, making a V-shaped cut to enclose filling.
  4. In a small bowl combine the beef, pork, ½ cup tomato sauce, onion,
  5. rice, parsley, salt, dill and cayenne. (Using your hands for this works the best)
  6. Place about ¼ cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in
  7. sides, begin rolling from the cut end to enclose filling. Secure with tooth picks.
  8. Slice the remaining cabbage and place it in the bottom of a 13 x 9 casserole dish. Arrange the cabbage rolls on top with the seam side down.
  9. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
  10. Cover and bake at 350F for 1 hour, or until internal temperature reaches 165F.
  11. Serve Hot