Chocolate Zucchini Bread

 Dry ingredients

1 1/4 cups all purpose flour
1/2 cup cocoa powder I used Hershey's Special Dark
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

Wet ingredients

1 cup sugar
1 large egg plus 1 egg yolk
1/2 cup butter melted and slightly cooled
1 tsp vanilla extract
2 cups grated zucchini buy two medium
2/3 cup chocolate chips I used bittersweet

Ganache

1/2 cup heavy cream
2 cups bittersweet chocolate chips

Instructions

Set oven to 350F

Lightly spray and line a 9x5 loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked.

Whisk the dry ingredients together. I like to sift the cocoa powder to get rid of any lumps. Set aside.

Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini.

Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition, and don't over-beat!

Fold in the chocolate chips and spread the batter into the prepared pan. Bake for about 50 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it. Melted chocolate is ok!

Cool completely on a rack before frosting.

To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3-5 minutes, then stir until glossy and smooth. If you still see bits of chocolate, microwave it for 15 seconds and stir again. Then spread a thick layer over your zucchini bread. If your ganache seems too runny, let it sit or refrigerate for a bit to set it up.

Perfect Pumpkin Scones

Dry ingredients

2 cups all purpose flour
1/2 cup dark brown sugar packed
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg or mace
1/4 tsp ground clove
butter

1/2 cup salted butter, cold, diced

Wet ingredients

1/2 cup canned pumpkin (not pie filling)
1/3 cup buttermilk I recommend cultured butermilk from the dairy case. I don't recommend diy buttermilk for these scones. If you don't have buttermilk use cream.
1 large egg
1 tsp vanilla extract

Glaze

1 cup powdered sugar
2 Tbsp maple syrup
1-2 Tbsp milk
1 tsp vanilla extract

Instructions

Preheat oven to 400F. Line your baking sheet with parchment paper.

Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.

Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed, about 20-25 pulses.

Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until the dough comes together. It will look shaggy.

Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on your parchment lined baking sheet.

Cover loosely with plastic and put the baking sheet with scones into the freezer for 10 minutes.

Bake 18-20 minutes, until scones are risen and just turning golden, don't over-bake.

Let cool on a rack before glazing.

Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.

Homemade Italian Seasoning

 

Ingredients

• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon garlic powder, optional

Easy Sausage, Peppers, and Onions

    2 tablespoons extra virgin olive oil
    1 large yellow onion, sliced into 1/4-inch half-moons
    4 Italian sausage links (sweet, hot, or a couple of each)
    1 green bell pepper, sliced into 3-inch strips
    1 red bell pepper, sliced into 3-inch strips
    1 bell pepper of another color (yellow or orange or purple), sliced into 3-inch     strips
    Salt, to taste
    4 garlic cloves, sliced into slivers
    1/2 cup Marsala or red wine
    1 (15-ounce) can crushed tomatoes
    1 tablespoon dried oregano
    1/2 teaspoon red pepper flakes, optional

1. Brown the sausages:

   Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.

   If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2. Sauté the onions, peppers, and garlic:

   Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.

   Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.

3. Deglaze the pan with wine:

   Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

4. Simmer all the ingredients:

   Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.

   Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

5. Serve:

   Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge

No mayo chicken salad

Ingredients

For the Dijon Dressing
1/3 cup extra virgin olive oil
2 lemons
1 to 2 garlic cloves, minced
3 tsp Dijon mustard
1 tsp sumac
½ tsp paprika

For the Chicken Salad

3/4 lb (12 oz.) cooked chicken, shredded
1 to 2 shallots, chopped
2 celery stalks, chopped
1 (15 oz.) can marinated artichoke hearts, drained and chopped
1 to 2 ounces sundried tomatoes, chopped
Handful (about 1 cup packed) fresh Italian parsley, chopped
1/3 cup shelled walnuts, chopped
Salt
Back pepper

Instructions

Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.

Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

Dress the salad: Pour dressing over the chicken salad, toss to combine.

Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Cold Couscous Salad with Vegies

INGREDIENTS:

1 ½ cups pearl couscous 

 Salt and fresh ground black pepper 

1/4 cup extra-virgin olive oil 

1/4 cup red wine vinegar

1 teaspoon Dijon mustard 

1 clove garlic. minced

2 to 4 tablespoons lemon juice

1 medium cucumber, deseeded, diced 

1 large tomato, diced or 1 cup cherry tomatoes, halved

4 oz Feta Cheese, crumbled

1/2 cup Kalamata olives, pitted

1/2 cup coarsely chopped fresh herbs; fresh parsley, cilantro, basil, dill, or mint 

Directions 

Cook Couscous as directed on box.

While the couscous cooks, in a large bowl, whisk the oil, vinegar, mustard, garlic, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. 

Stir in the cucumber, tomato, herbs, olives and Feta. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Pickled Red Onions

 

Ingredients

• 1 large red onion, halved and thinly sliced
• 1/2 cup red wine vinegar
• 3 tablespoons sumac
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint

Instructions

• Combine the ingredients: In a medium bowl, combine the onion slices with vinegar, sumac, salt, parsley, and mint.
• Toss everything together: Use your hands to toss everything together, massaging gently.
• Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
• Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.

Notes

• Switch it up: If you don’t have a red onion on hand use a white or yellow one.
• Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing

Zesty no mayo tuna salad dressing

 

For 15 oz of tuna:

• ▢2 1/2 teaspoon good quality Dijon mustard
• ▢Zest of 1 lime
• ▢1 1/2 limes, juice of
• ▢1/3 cup extra virgin olive oil
• ▢1/2 tsp sumac
• ▢Pinch of kosher salt and black pepper
• ▢1/2 teaspoon crushed red pepper flakes, optional