Chocolate Chip Zucchini Snack Cake

The kids are back in school, the weather is getting slightly cooler, and there is an abundance of zucchini in the garden.  This cake is super moist...and it would be considering it has buttermilk, zucchini and applesauce in the recipe!  The cake has a bright orange and chocolate flavor, the chocolate chips are just delightful, they melt in your mouth and make the cake extra chocolatey.  My kids like this cake as an after school snack....served with baby carrots and cucumber of course... and NO, the cake doesn't taste like zucchini.

Chocolate Chip Zucchini Snack Cake

2 1/4 cups flour
1/2 cup dutch processed cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter at room temperature
2 eggs
Zest of 1 large orange
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup applesauce
2 cups grated zucchini (do NOT peel the zucchini.  Just grate it.  Get a colander and line it with paper towels, put the grated zucchini in the colander and let it drain until ready to use.)
1 1/4 cups chocolate chips (divided use)

1.  Preheat oven to 325 and lightly grease a 9x13 baking dish, and set aside.
2.  In a medium bowl, combine flour, cocoa powder, baking soda and salt, whisk gently.
3.  In the bowl of an electric mixer, combine sugar and butter until light and fluffy.  Add eggs, one at a time, scraping down the sides of the bowl as needed.  Beat in orange zest and vanilla extract.
4.  Add the flour and cocoa powder mixture and the buttermilk to the butter and sugar alternately.  Start with adding third of the flour mixture, and half the buttermilk.  Then, add another third of flour of mixture, and remaining buttermilk.  Finish up with the last third of flour mixture.   Make sure the batter is thoroughly combined after each addition.
5.  Fold in applesauce, zucchini (make sure the zucchini has been drained of all liquid) and 1 cup of chocolate chips.
6.  Pour batter into prepared baking dish, add remaining 1/4 cup of chocolate chips to top of batter and bake for about 50 minutes, or until when the cake passes the fork test.  (Stick a fork in the middle of the cake, if it comes out clean, the cake is done....hence the phrase "stick a fork in me, I'm done" 

House Caesar Salad

Caesar Salad is my favorite salad.  It's so simple. Almost too simple, like if one thing gets messed up it could ruin the whole salad.  So, each component needs to be spot on.  Let's start with the dressing.  I used a mayo based dressing because I'm afraid of raw eggs.  Bring on the anchovies though!  My favorite part of Caesar salad is the fact that it pairs really well with a crisp glass of champagne.

Caesar Salad

Dressing
1/2 cup olive oil based mayonnaise
1 2 oz. can anchovies, drained
1 Tablespoon Capers
1 clove garlic
2 Tablespoons Parmesan cheese
juice of 1/2 lemon (to taste)
black pepper (to taste)
Olive Oil (optional, used to thin out the dressing if need be)

Put all ingredients into a blender, blend until smooth.  Taste.  Adjust seasonings if needed with lemon juice, pepper and olive oil.  There should be enough salt in the dressing with the anchovies, and capers.  Set dressing in fridge until ready to use.

Salad
Romaine Lettuce, rinsed, and roughly chopped
Caesar Salad Dressing
Parmesan Cheese
Croutons (homemade is best, see note)
Chicken or Shrimp, seasoned with salt, pepper, garlic and grilled.
Black pepper to taste
OPTIONAL: garlic clove

OPTIONAL STEP: Rub a fresh garlic clove over bowl being used to serve the salad.  Add lettuce to bowl.  Top with Parmesan cheese, fresh croutons, and grilled chicken or shrimp.  Add salad dressing and gently toss salad.  Taste.  Add black pepper to salad.

To Make Croutons: Take a day old baguette and cut into cubes.  Brush olive oil on bread cubes and sprinkle with salt and pepper (if you're adventurous add some garlic powder to the croutons....I'm not a fan of garlic powder).  Bake at 400 degrees for 10 minutes.  If the croutons need more time in the oven, add another few minutes.  When they're golden brown, remove from oven and let dry out and cool on the counter.

Moscow or Irish Mule

I accidentally ordered an Irish Mule at a restaurant.  But, I'm glad I got one, it was delicious, and I would have never ordered one on purpose. LOL!  This drink is best served in a copper cup.  It's icy, crisp, a bit spicy and refreshing.

Moscow Mule

1 lime wedge
ice
2 oz. vodka
Ginger Beer
Mint Leaf

Squeeze a lime wedge into the copper cup.  FIll cup with ice.  Add two oz. vodka, top with ginger beer and mint leaf.  Stir drink with a spoon or straw.  Cheers!

Irish Mule

1 lime wedge
ice
1 oz. vodka
1 oz. Irish Whiskey
Ginger Beer
Mint Leaf

Squeeze a lime wedge into the copper cup.  FIll cup with ice.  Add vodka and whiskey, top with ginger beer and mint leaf.  Stir drink with a spoon or straw.  Cheers!

Spicy Bloody Mary

In the words of Ron Burgandy, "it stings the nostrils".  This is a SPICY Bloody Mary, and it gets you with every ingredient.  It's perfect for Sunday Morning brunch.  The trend in Bloody Mary's is heavy garnishes....The best garnish is the Spicy Bacon.  It's rare to have an extra slice of spicy bacon, but on the rare occasion it works out.

Spicy Bloody Mary

2 oz. Absolut Pepar

Mr. T's Bold and Spicy Bloody Mary Mix

A dash Tobasco Sauce

A dash Worcestershire Sauce

Ice

Garnish:

Spicy Bacon

Large Grain Salt

Pickle Spear

Jalapeno Stuffed Olives

Lime Wedge

Rub a sliced lime wedge around the rim of a pint glass.  Dip the wet rim of the glass into the large grain salt.  Fill Pint glass with ice.  Pour 2 oz. Absolut Pepar over ice, fill to rim with Bloody Mary Mix.  Add a dash of Tobasco, and a dash of Worcestershire Sauce.  Use a long spoon or a straw to stir.  Garnish with Spicy Bacon, Pickle Spear, 2 jalapeno stuffed olives on a toothpick and the lime wedge.

Cheers!!

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Hoisen Chicken Lettuce Cups

Hoisen Chicken Lettuce Cups

2 Tablespoons Vegetable Oil
1 Tablespoon chopped peeled fresh ginger
1/2 pound sliced white button mushrooms
4 boneless skinless chicken breasts (I've successfully substituted 1 1/4 pounds of ground turkey), diced into 1/2 inch cubes
8 oz. chopped water chestnuts, drained
1/2 cup hoisen sauce (available in the Asian section of the grocery store)
1 teaspoon salt
4 green onions
1 Tablespoon Worcestershire sauce
1 Tablespoon unseasoned rice vinegar
crunchy chow mein noodles
chopped fresh cilantro
Iceberg lettuce rinsed and drained.  Carefully pull apart leaves to make "cups"

1.  Heat a large wok, or heavy skillet over medium-high heat.  Add oil to pan, and when oil is hot add ginger, and mushrooms.  Saute until ginger is fragrant, and mushrooms are cooked through, and soft.
2.  Add chicken and water chestnuts mushrooms and ginger.  Add more oil if necessary.  Cook until chicken is cooked through.
3.  Add hoisen, salt, green onions, Worcestershire, and rice vinegar to pan.  Combine all ingredients, and let simmer for 5-10 minutes until chicken and sauce are hot and well combined.

To serve: Put Hoisen Chicken in one serving dish, and top with crunchy chow mein noodles and fresh cilantro.  Put the lettuce cups in another serving dish.  Scoop the hoisen chicken into the lettuce cups.  Eat with fingers.  YUM!

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Chicken and Crab Egg Rolls

Chicken and Crab Egg Rolls

1 1/2 pound chicken breasts or tenders

12-14 ounces crabmeat drained

1 1/2 cups finely shredded Napa or Chinese cabbage

1 large carrot, grated

4 green onions, sliced fine

1/4 cup chopped fresh cilantro

2 Tablespoons soy sauce

2 Tablespoons dry sherry or rice wine

4 teaspoons cornstarch

2 teaspoons sesame oil

1 teaspoons sesame seeds, toasted

Zest of 1 lime

1 package egg roll wrappers

Vegetable oil for frying

1. In a medium saucepan add water to fill about half way, and season with 1 teaspoon each of salt and sugar.  Add chicken, and poach until chicken is cooked through about 12-15 minutes.  Remove chicken, let cool slightly, and shred with a fork.
2. Combine shredded chicken, crabmeat, cabbage, carrot, green onion and cilantro in a large bowl.  In another bowl combine soy sauce, sherry, cornstarch, sesame oil, sesame seeds and lime peel.  Pour sauce over chicken mixture, and stir to combine.
3. Working with one egg roll wrapper at a time.  Take an egg roll wrapper, and lay it down in front of you so it forms a diamond shape.  Place 1/4 cup of chicken mixture in center of wrapper.  Fold the bottom point of the egg roll wrapper until it almost reaches the top point, making sure it covers the chicken mixture.  Fold each side point over the center, so the points meet in the center.  Dip your finger tips into water, dab the edges of the egg roll wrapper with your wet fingers.  Bring the top point down to seal the egg roll.  Gently seal the egg roll with wet fingers ensuring  that no filling can come out of the wrapper, and that's it's wrapped up tightly.  This step takes some practice.

Add quarter cup filling to bottom half of wanton wrapper

Fold up bottom tip over all of the filling.

Fold side points toward the center of the egg roll, seal seams with wet fingertips

4. 

   Roll egg roll up tightly, seal all seams with wet fingertips.

   

   Small white bubbles should quickly form around egg rolls.

   When egg rolls have been wrapped, place seam down onto baking sheet.  Preheat oven to 300 degrees.  And, in a heavy 3 quart saucepan pour in vegetable oil, until it's about 3 inches deep.  Heat oil over medium high heat until 350-365 degrees.  If you don't have a thermometer to check the oil temp, you can carefully dip one end of the egg roll into the hot oil.  It it starts to bubble around the egg roll, then the oil is ready.  
5. Fry the egg rolls for 2-3 minutes per side, until the wrapper gets golden brown.  Remove egg rolls from hot oil, drain and keep warm in oven.

TO MAKE AHEAD:  Fry egg rolls, and let drain.  Let cool, and then freeze.  Reheat in a 350 oven for about 20 minutes before serving.  

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Breakfast Sandwiches

If you're normal, you LOVE McDonald's breakfast sandwiches.  But, did you know that you can make your own breakfast sandwiches at home??  And, did you know that breakfast sandwiches are freezer friendly?  SO, on a busy morning you can just pop a breakfast sandwich into the microwave and POOF, you have instant breakfast.  These sandwiches are very versatile, you can add your own stuff.  Add a sliced tomato, avocado, sauteed mushrooms, peppers or zucchini.  Sometimes, I add some blanched broccoli to a scrambled egg before adding it to the sandwich.  Also, add some tapatio, or salsa too! I love these grab and go sandwiches...I think I'll go grab one right now.

Breakfast Sandwiches

For 1 to eat right now:
English Muffin
Sausage, Bacon, or Canadian Bacon cooked
Sliced Cheese (I prefer a sharp Cheddar)
Egg
OPTIONAL: any other toppings you'd like!  See above for ideas!

Set oven to warm.  Carefully separate the English muffin into two halves.  Add sliced cheese and choice of breakfast meat to the English Muffin and make a sandwich.  Wrap sandwich with foil and place into warm oven.

Cook egg to your personal preference.  Scrambled eggs work well. OR, eggs over medium or hard work well too.  I DO NOT recommend over-easy eggs.  It's too messy.  The eggs should just ooze slightly when you bite into the sandwich, not explode over your hands, face and clothes.  When the eggs are cooked to your liking, remove foil wrapped sandwich from oven.  Unwrap, separate sandwich (the cheese should be all melty, gooey) add egg, make into a sandwich and enjoy!!

For 12 to save in the freezer:
English Muffins
Sausage, Bacon, or Canadian Bacon cooked
Sliced Cheese (I prefer a sharp Cheddar)
12 Eggs

Assemble sandwiches with meat and cheese.  Cook eggs to your preference.   Scrambled eggs and eggs over hard work best for make ahead freezer friendly sandwiches.  Add one egg to each breakfast sandwich.  LET COOL!  When cool, place into freezer friendly plastic bags, and place in freezer.

When ready to eat:  Remove from freezer, place into microwave for 2 minutes.  Let cool for 1 minute, enjoy!

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House Sausage Patties

If I had a choice between sausage and bacon, I would choose sausage.  And, when I find something I like, I want to make it myself.  This recipe is based off of a Martha Stewert recipe, but I found hers to be slightly mellow and sweet in flavor, also they didn't stay into nice round patties.  I changed the seasonings, and added some breadcrumbs.  These patties are great on their own, but I like to put them on a breakfast sandwich.

House Sausage Patties

1 pound ground pork
1/2 cup breadcrumbs (panko, or homemade)
1 garlic clove, crushed
1 Tablespoon ground sage
3/4 teaspoon ground thyme
1/2 teaspoon caraway seeds
pinch of nutmeg
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 egg white
2 teaspoons vegetable oil
OPTIONAL: pinch of red pepper flakes

1.  Combine all ingredients, except for the vegetable oil, in a large bowl.  U se a fork to mix ingredients until the spices are evenly distributed.  Chill bowl for approx. 15 minutes.
2.  With clean, cold hands (rinse in cold water), shape pork mixture into patties.  Add vegetable oil into a skillet, over medium-high heat.  When hot, fry patties until cooked through.

Serve and Enjoy!

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