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

Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Hero's Feast Hand Pies

Pie Filling

1 pound ground beef

6 slices thick cut bacon (this is just a minimum)

8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)

2 leeks, chopped (clean in salad spinner) (you can use any onions)

4 cloves garlic minced

2 teaspoons dried thyme

3 table spoons flour

2/3 cup low sodium beef broth

Salt & Pepper to taste

You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.

Instructions

Cook the ground beef in a large skillet.

Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.

Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.

Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.

Remove potatoes to the mixing bowl.

Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.

Assemble

Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section. 

Combine all of the above ingredients in the mixing bowl and add to the pie dish.

Top with the second pastry roll, cut to vent or make a lattice as you wish.

To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.

Bake

Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.

Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.

Oven pork chops

 Ingredients

4 boneless pork chops, at least 1″ thick
2 tbs brown sugar
1 tbs smoked paprika
2 tsp kosher salt
1 tsp black pepper
1 tsp ground mustard
1 tsp onion powder
1 tsp garlic powder
1.5 tbs olive oil

425 for 15-20 minutes

Greek chicken marinade

4 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon sweet paprika
1 teaspoon fresh thyme leaves
2 tablespoons finely chopped flat leaf parsley leaves and tender stems
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
Kosher salt
Black pepper
1 1/2 to 2 pounds chicken

Instructions

Make the marinade. Combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper 

For Baked Chicken: 

Preheat the oven to 400°F. 

Place the chicken in a single layer in a 9×13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.

Remove the foil and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).

For Grilled Chicken: Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.

Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)

Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.

Greek Lemon Rice

Ingredients

1 1/2 tbsp extra virgin oil (or butter)
1 garlic clove , minced
1/2 onion , finely chopped (white, brown, yellow)
1 1/2 cups long grain white rice , uncooked (Note 1)
1 1/4 cups chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 tbsp finely chopped parsley
3 tbsp finely chopped dill (or sub with parsley, oregano, basil chives, mint)
Salt and pepper

Instructions

Heat oil over medium heat in large saucepan or small pot.

Add garlic and onion. Cook for 5 minutes or until translucent and sweet.

Add rice and stir until rice turns mostly translucent.

Add broth and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Shrimp Saganaki

Ingredients

1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
Black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato
Juice of 1/2 lemon (2 T)
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese
Pitted Kalamata olives, chopped

Instructions

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives.

Serve over plain orzo or rice

Chicken gyros

Marinade Ingredients

1 cup plain Greek yogurt 
1 lemon, juiced (3 - 4 T)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pinch cayenne pepper (optional)
Kosher salt
Black pepper

Gyros
1 1/2 pounds chicken tenders
1 tablespoon extra virgin olive oil
Pita Bread
Tzatziki Sauce
1 large tomato, sliced
1 cucumber, sliced
1 green pepper, cored and sliced
1 small red onion, sliced into half moons
Pitted Kalamata olives

Instructions

Marinate the chicken:

In a large mixing bowl, mix together the marinade ingredients until well combined. Season with salt and pepper to taste. Add the chicken tenders and mix, ensuring each piece of chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or overnight.) Meanwhile, prep the gyro fixings.

Cook the chicken:

Heat extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add the chicken tenders to the pan, shaking off any excess marinade. Cook on one side undisturbed until well-browned, about 5 minutes. Using tongs, turn the chicken over and cook on the other side for another 5 minutes or until the chicken is done.

To Oven-Bake: 

Heat oven to 375°F. Shake excess marinade off the chicken tenders and arrange them on a baking sheet lined with parchment paper. Bake until done (internal temperature should register 165°F), about 20 minutes.

To Grill Outdoors: 

Grill chicken over medium heat for 5 minutes on one side, and another 3 to 5 minutes on the other until chicken is fully cooked. The internal temperature should register 165°F.

Assemble the chicken gyros. 

Warm up some pita over a medium gas burner or a hot, dry skillet. Spread the Tzatziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

To Prepare Ahead of Time: You can prepare the chicken and marinate it one day in advance. Store it in an airtight container in the fridge until ready to cook.

Grandma's French Hamburger Dressing

3  lbs ground meat - beef/pork/venison/etc - browned & drained
1 lg onion - sauted in olive oil or butter (your choice)
1 c water + 3 tablespoons melted butter
1/2 package sage and onion bread crumbs (soaked in water and melted butter)
4 potatoes, boiled and mashed (add milk and butter to mash per typical)
1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon
1 teaspoon sage
3/4 teaspoon thyme

1/2 to 1 c beef broth

Combine spices and onion with browned meat in the large frying pan with 1/2 to 1 cup of beef broth.

Simmer for 5 to 10 minutes.

Get out a very large mixing bowl and mix the meet, potatoes and stuffing well.

Bake in casserole dish 350 for 45 minutes or until warmed through (165)

Add 1.2 c to 1 c beef broth if making ahead and reheating.

 

Blackened Tuna Spice mix

1 tablespoon smoked Paprika
1 tablespoon Garlic powder
1 tablespoon Onion powder
1 tablespoon chipotle chili powder
1 teaspoon kosher salt
1/2 teaspoon Sugar
1/2 teaspoon black pepper

Store in tight lid container for up to 3 months.

Heat 2 tablespoons oil in pan over medium high heat. Coat tuna steaks each side with seasoning. When oil smokes, add tuna steaks to pan. Sear 1 minute each side. Reduce to medium heat and cover for 2 minutes.

Easy Korean Beef Bowl

4 servings Cooked rice
1 small onion chopped
3 cloves garlic chopped
2 carrots julienned
1 lb cooked ground beef

Sauce:
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce
1 tablespoon cooking Sherry
1 tablespoon Sugar
1 tablespoon toasted sesame oil
red chili flakes to taste
1/2 teaspoon Ginger

Make rice for 4 bowls

Heat 2 tablespoons oil in wok. Cook onions garlic and carrots, cook 4 - 8 minutes. Add ground beef and stir together. Add sauce. stir and cook until heated through.

Put rice in bowls add beef mixture on top and sprinkle with sesame seeds.