It's a kind of cloudy/gloomy day - right now it's 66 degrees F. with a high expected of 78. I have Panera Bread knit night tonight but nothing special planned for the day - yet. Planning on making stuffed pork chops (butterfly chops & put some already prepared cornbread stuffing in each. Top with a mixture of cream of mushroom soup & sour cream - bake 350 degrees F. for 1 hour.) Not sure, yet, what I'll serve with them.
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Chocolate Zucchini Cake
Cake:
2 C. sugar
1/2 C. unsalted butter, softened
1/2 C. canola oil
1 tsp. vanilla
2 large eggs, room temp.
2 1/2 C. flour
3/4 C. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 C. sour cream (if you don't have
sour cream you can use plain yogurt
or buttermilk)
2 1/2 C. grated zucchini (from 2 medium)
1 C. semi-sweet chocolate chips
Brown Butter Pistachio Frosting:
1/2 C. unsalted butter
1 (8 oz) pkg. cream cheese, room temp.
4 C. unsifted powdered sugar
1 tsp. vanilla
1/4 tsp. kosher salt
8 T. roasted, salted pistachios, finely
chopped/divided
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Preheat oven 325 degrees F.
Spray a 9 X 13" baking dish
with nonstick cooking spray.
Cake:
Using an elec. mixer, in a large
bowl beat sugar, butter, oil & vanilla
on High speed 2 minutes. Add eggs,
beat until incorporated, about 15 seconds.
In another large bowl mix flour, cocoa powder,
baking powder, baking soda & salt. Add flour
mixture to butter mixture alternately with sour
cream, beginning & ending with flour mixture
beating well on Low speed after each addition.
Stir in zucchini & cho. chips - pour into prepared
pan & smooth top with a spatula.
Bake 45-50 minutes until a toothpick inserted
into center of cake comes out clean.
Remove from oven & cool completely in pan,
about 1 hour.
Browned Butter:
In a small saucepan over medium-high heat,
melt butter. Cook, stirring occasionally, until
butter begins to brown, about 10 minutes.
Remove from heat; pour into a heatproof glass
bowl & chill 1 hour.
Frosting:
Remove solidified brown butter to a large
bowl - using elec. mixer with paddle
attachment. Beat on medium-high speed about
20 seconds until smooth. Reduce speed to Low,
gradually beat in powdered sugar, vanilla &
salt. Increase speed to High & beat until
fluffy, about 2 minutes. Stir in 5 T. pistachios.
Frost cake then sprinkle top with remaining
3 T. pistachios
Serves 12
Recipe can be doubled & baked in 2 pans,
as a cake or a batch of cupcakes
Cake is also good using vanilla buttercream
or cream cheese frosting.
(recipe: southernliving.com)
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Grilled Shrimp Skewers
1 lb. large shrimp, peeled/
deveined (tails on or off, your choice)
1/4 C. olive oil
2 T. lemon juice
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. Italian seasoning
2 tsp. minced garlic
1 T. chopped parsley
-
lemon wedges - for serving
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In a large zip-lock bag add olive
oil, lemon juice, salt/pepper, Ital.
seasoning & garlic - seal bag &
shake to combine. Add shrimp
to bag & seal - toss to coat evenly
with marinade.
Marinade at least 15 minutes or up
to 2 hours (no longer than 2 hours-
the acid in the lemon juice will start
cooking the shrimp)
Heat a grill or grill pan to medium-
high heat.
Thread shrimp onto skewers. Place
skewers on grill & cook 2-3 minutes
on each side or until shrimp are pink &
opaque.
Broiler directions:
Preheat broiler. Place skewers on a
sheet pan coated with nonstick cooking
spray. Broil 2-3 minutes per side until
shrimp are pink & opaque.
Sprinkle with parsley & serve with
lemon wedges
Serves 4
(recipe: dinneratthezoo.com)
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Crockpot Frito Pie
1 lb. ground beef
1 small onion, diced
1 red and 1 green bell pepper, seeded/diced
1 oz. chili seasoning*
3 cloves garlic, minced
4 oz. diced green chiles
1 (15 oz) can chili beans, drained
1 (15 oz) can black beans, drained/rinsed
1 (29 oz) can tomato sauce
1/2 T. cornstarch
1/2 T. sugar
2 C. Cheddar cheese, shredded/divided
1 (9.25 oz) bag corn chips
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Optional toppings;
chopped scallions (or green onions)
sour cream
salsa
hot sauce
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In medium skillet over medium-high heat,
brown gr. beef; drain - place in crockpot.
Add onion, bell peppers, chili seasoning,
garlic, green chilies, chili beans, black
beans, tomato sauce, cornstarch & sugar -
stir to combine.
Cover & cook on Low 4-6 hours
5 minutes before serving: stir in 1 C.
Cheddar cheese & top with half the bag
of corn chips - top with remaining cheese.
Cover just until cheese melts
Place remaining chips on plates & spoon
frito pie over top - add optional toppings.
Serves 6
*Chili Seasoning:
(note: this recipe makes about
1/4 C. of seasoning - recipe can
be tripled if you like)
1 1/2 T. ground cumin
1 T. cayenne pepper
1/2 T. mild red chile powder (or sweet
paprika for milder mix)
1 T. garlic powder
1/4 tsp. ground black pepper
1 tsp. salt (can omit, if desired)
1/2 tsp. dried oregano
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You can either put all ingredients in a small
bowl or a jar (for storing) OR shake until
everything is well combined. Adjust to
taste.
Store in an air-tight container in a dark/
cool place. It will stay fresh for about 1
month.
(recipe: kitchenfunwithmy3sons.com)
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Deconstructed Baked Potatoes
6 potatoes, peeled/cubed
3 strips bacon
1/4 C. unsalted butter, melted
salt & black pepper, to taste
1/2 C. cheese of your choice, shredded
dried chives, to taste (more for garnish)
sour cream, to taste (optional) for garnish
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Spray a 9 X 13" baking dish with
nonstick cooking spray.
In large pot salted boiling water, cook potatoes
until fork-tender, about 20 minutes.
Preheat oven 375 degrees F.
In a skillet over medium-high heat, cook
bacon 8-10 minutes until crisp. Drain on
paper towels - crumble. Drain potatoes &
place in prepared dish. Pour melted butter
over potatoes & season with salt/pepper.
Top with shredded cheese, bacon & chives.
Bake about 5 minutes until cheese melts.
Serve garnished with extra chives & sour
cream.
Serves 6
(recipe: commandcooking.com)
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Blueberry Lemon Fluff
1 (4 serving size) pkg. lemon
instant pudding mix
1 (20 oz) can crushed pineapple,
undrained
2 C. sour cream
3 C. mini marshmallows
1 C. shredded coconut
1 C. fresh blueberries
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In large bowl combine pudding mix,
sour cream & pineapple with juice -
mix well. Gently stir in remaining
ingredients.
Refrigerate 1 hour until ready to serve.
Serves 8
(recipe: mrfood.com)
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Have a nice day!
Hugs;
Pammie
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