Zucchini Bread

Zucchini Bread

3 eggs

2 cups sugar                                          

1 cup vegetable oil

3 cups flour

1 tsp salt

1 tsp baking soda      

1 tsp baking powder                

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp vanilla        

2 cups zucchini (shredded)   

             

Preheat oven to 350°. Grease and flour two 9x5 loaf pans.

Cream eggs, sugar & oil. Add dry ingredients and mix until smooth. Add vanilla and zucchini and mix until just blended.

Bake 55-60 minutes, until toothpick comes out clean. Cool 10 minutes on wire racks. Remove from pans, and allow to finish cooling.  Slice & enjoy!

California Beans & Rice

This is a great recipe for hot summer days when you just don't want to heat up the house with the oven, or yourself with hot food. Use more avocados or tomatoes depending on what is least expensive and in season. This could also be tossed together like a salad, or served in individual dishes of rice with the other ingredients used as toppings. I have also heard of this called "California Sushi" with the ingredients used to make meatless sushi rolls.

California Beans & Rice

2-3 cups cooked rice

2 cans black beans, rinsed

2 avocados, cubed (place in lemon water to prevent browning)

2 tomatoes, cubed

2-3 diced green onions

1 lb chicken, cubed

Sour cream

Salsa

Optional: Pita bread

Spread in layers or rings on a platter, place sour cream and salsa in middle. Serve with Pita Bread if desired. 

Grilled Avocados

I love avocados. A lot. And fresh guacamole makes a regular appearance at our house. So when I saw this recipe highlighting avocados as a dish in their own right it went directly onto my "must try" list.

Originally, I saw it grilled (as described below), mashed and mixed with 5-6 fresh basil leaves (finely chopped), the juice of 1/2 a lemon. It was served on sourdough and sprinkled with sea salt, like this:

Then, I looked up a few other ideas so that I could make this more of a meal, and I came across this Chef Secret salad from the  Tri-Valley California Wine Blog

Then I saw the idea to grill avocados and serve topped with corn salsa. I saw this several places, but I thought the instructions and pictures at Veggie Converter were particularly good. I always substitute fresh tomatoes for canned if I have them on hand, but otherwise I wouldn't change a thing! 

Now you have three different ways to enjoy avocados as more than just a garnishment. Pick some up from All Seasons today and enjoy them in a new way!

Creamy Potato Salad

My sister's mother-in-law makes the BEST potato salad. EVER. This is coming from a person who doesn't like potato salad generally, probably because most recipes have "squeaky/crunchy" things in them and I don't like squeaky crunchy things in my nice creamy foods. 

This recipe has a secret, however; the onions, are grated instead of chopped. My children and friends (who also have food texture issues) wolf this down without a complaint. I added my own touch with a taste of pickle juice for added flavor. Whip this up for a holiday BBQ next week for a full-flavored creamy potato salad.

POTATO SALAD

9 Potatoes

9 boiled eggs

onion

diced dill pickles

lots of salt & pepper

mayonnaise  ~about 1/2 - 3/4 qt with this many potatoes

2 TB dill pickle juice

Boil the "spuds" until you can put a sharp knife through them.  Drain completely. 

(I like to boil them the day before I make the salad. I also like to use white potatoes.) Grate onion into the salad. Add dill pickles, juice and lots of salt & pepper (to taste).  Add  salad dressing – about until it's quite moist.

Grilled Zucchini & Parmesan

2 medium zucchini (about 1 lb total)
1/2 cup grated parmesan cheese
1 TB olive oil
1/4 tsp salt
1/4 tsp papper
juice of 1/2 lemon

Preheat grill to medium (375 F). Wash and dry zucchini. Trim ends. Slice lengthwise, about 1/2" - 3/4" thick.
In a medium bowl, toss zucchini with olive oil, salt and pepper. Place slices directly on grill or on a vegetable grilling rack. Grill for 10-12 minutes, turning once halfway through. Zucchini will be lightly charred and cooked through, but still firm. Remove to a serving plate. Sprinkle with lemon juice and parmesan. Serve.
Serves 4.

Snappy Sun-Maid Salsa

Recently I rediscovered this recipe and happened to have all the ingredients on hand. Really, there isn't too much better than fresh salsa on a warm day.
We ate this with chips just like traditional salsa, but the recipe recommends serving it on bruschetta - grab some yummy bread from All Seasons - or I have seen several recipes featuring a similar salsa served on grilled halibut. Now that is a real summer treat (Father's day is coming soon) !

 

You can find this recipe and many others featuring dried & fresh fruit in Family Favorite Recipes.

Enjoy!

Southwestern grilled flank steak with Mexican corn salad

Father's day is coming, so in preparation I am sharing a recipe that adds a slight twist to the regular grilled meals that are traditionally served on this day.

Marinade:

1 cup yellow onion, sliced

2 TB lime juice

1/4 cup olive oil

1 TB garlic, minced

2 tsp. cumin

1 tsp. cayenne pepper

1-2 TB cilantro, chopped

Combine all ingredients. Place 2-3 pound steak in a resealable container and pour marinade over top. Marinate for at least one hour. Remove steak from marinade and grill to desired level of doneness. Slice on bias and serve with Mexican Corn Salad. Discard any leftover marinade.

Mexican Corn Salad

2 cups corn kernels (1 can 15 or 16oz can)

1/2 of red pepper, diced

1/2 yellow pepper, diced

1 tomato, diced

2 TB red onion, diced

2 TB olive oil

1 tsp. lime juice

1 TB cilantro, chopped

1/4 tsp ground cumin

1/4 tsp. salt

1/4 tsp. pepper

Mix all ingredients together and serve with Southwestern Grilled Flank Steak.