Zucchini Skillet

Summertime means lots of zucchini and this is a favorite recipe that the whole family can enjoy.  The flavor combinations are reminiscent of pizza! 

Ingredients

1 Tbsp oil (olive, canola, whatever you prefer)

2 medium size zucchini

1/4 C finely diced onion

2 tsp minced garlic

1 diced tomato

1/2 tsp dried oregano

1/2 C shredded mozzarella cheese

salt and pepper to taste

Heat oil in nonstick skillet over medium high heat. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust recipe as needed. Stir and cook for about 5 minutes.  Add onion, garlic and oregano (I use an Italian mix from Penzey's  spices which is delish!) and cook for a few more minutes until lightly browned.  Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.  Simmer 3-5 minutes until zucchini is crisp tender. Sprinkle top with cheese and cover with lid until cheese melts. Serve hot.

Frosted Brownies

If you are having a serious chocolate craving than look no further!  My three year old was upset that I gave away the Mother's Day cake I made and he wanted me to make him something while he took a nap.  I decided to make some brownies and frost them for him since he's my favorite 3 year old.  They didn't last long at our house. 

Frosted Brownies
1 C (2 sticks) butter
1/2 C cocoa
2 C sugar
4 eggs
1 C all-purpose flour
1 tsp salt
1 tsp vanilla
1/2 tsp almond extract (optional)

frosting:
14 Tablespoons butter (1 whole stick and 3/4 of another)
1/4 C cocoa
1/3 C heavy cream (or milk)
1 tsp vanilla
2 C powdered sugar

Preheat oven to 350 degrees.  Melt 2 sticks butter in microwave, over double boiler, or in a saucepan.  Add 1/2 C cocoa and mix well.  Set aside to cool.  In a mixing bowl beat sugar and eggs until light colored and fluffy.  Mix in flour, salt, vanilla, and almond extract if using then add the chocolate/butter mixture.  Pour into a greased jelly roll pan (13X18 sheet pan).  Bake for 20 minutes. 

While brownies are baking you can start the frosting.  Melt the butter in a saucepan and add cocoa.  Mix well and remove from heat.  Add the rest of ingredients and then spread over warm brownies.

Sammy couldn't keep his fingers out of them (notice big finger indentation on brownie!) long enough to get a good pic and these were the last two left when I got around to taking pictures. 

Our favorite chocolate chippers....so far!

I have made many different chocolate chip cookies.  This recipe is so easy and it is our favorite.  It is a pretty standard recipe but with more brown than white sugar and it also has cornstarch in it.  This website has some basic info on cornstarch and its uses. 

You could use other candy or varieties of chocolate chips (butterscotch, milk chocolate, peanut butter, etc).  Sometimes I use part whole wheat flour and part all-purpose flour and have had great results.   

**update 3/12/2013 I have since found a new favorite recipe.  The only thing is you have to refrigerate it overnight and usually when the boys want cookies, they don't want to wait.  If you want another AWESOME recipe try this New York Times chocolate chip cookie over at Brown Eyed Baker.

Chocolate Chippers
Recipe adapted from Apple A Day

1 C softened butter
3/4 C brown sugar
1/4 C sugar
1 egg
2 tsp vanilla
2 C all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 package chocolate chips

Preheat oven to 350 degrees.  Cream softened butter with sugars until fluffy (I usually let it mix for about 5 minutes....really cream them good!) then add egg and vanilla.  Add remaining ingredients and mix until incorporated.  Use a scoop and drop onto cookie sheets.  Bake for 8-10 minutes and don't over bake.  Makes about 3 dozen cookies.

Summer Mango Salsa

So it's not quite summer but we've had some great weather.  I love making salsa and I don't have a specific "recipe".  I usually throw in a little of this and a little of that.  It is really something that you can change up each time and usually have good results.  The best is when you can use your tomatoes and peppers picked from the garden or a local farmer's market.  I like to use a variety of peppers but this recipe I just used jalapenos.

Summer Mango Salsa
3 large tomatoes
1/2 red onion
1 mango
2-3 jalapeno peppers (include seeds for more heat)
juice from one lemon or lime
1 T. vinegar (I used rice wine vinegar)
1 T. oil
1 T. minced garlic
salt and pepper to taste

Dice the tomatoes, onion, and peppers and add to large bowl.  You can save your seeds from the jalapenos and add more later if needed.  Here is a good video how to cut your mango.  Add the mango to the bowl and add remaining ingredients.  Mix well and add salt and pepper. 

Here are some other add-ins that we like....
cilantro
sweet corn
black beans
peaches or pineapple instead of mango

Super Simple English Muffin Bread

This bread is some of the easiest and tastiest bread you can make.  It is especially good toasted.  I have tried a couple of recipes for English Muffin bread and this is my favorite. 

English Muffin Bread
recipe adapted from Mel's Kitchen Cafe
1 1/2 Tbsp. yeast
2 3/4 C. warm water
1 1/2 Tbsp. sugar
1 Tbsp. salt
5 3/4 C. flour (all purpose)
a couple tablespoons corn meal (optional)
butter

Add yeast, warm water, and sugar to mixing bowl and let sit until bubbly.  Add remaining ingredients and mix well.  This is not typical bread dough and will be very sticky.  Cover bowl and let rise in a warm area until doubled.  Grease two bread pans with butter and then sprinkle corn meal over the butter.  Stir down the dough and pour into the two pans.  Cover and let rise again until doubled.  Bake at 350 for about 25 minutes or until lightly browned on top.  Brush tops with butter while warm. 

Peanut Butter Dog Treats

Happy Birthday Maggie and Oliver!

The sweetie wheaties turned one on March 12th.  There is going to be a birthday bash extravaganza this evening.  Now this is not going to be your "every day dog party".  The invitation states "Formal prom attire is completely appropriate, yet not expected". 

Oliver's mother (my seester) informed me that the dogs are registered at the following stores:  "Doggies r us, grey poopon, LL bone, tommy dogfinger, woof lauren, cirillas, lane bryant for plus size pups, the electrolysis for unwanted doggy * hair, and show dogs in ft wayne. Cash works too." 

Another sister is planning on renting a limo.  This is the biggest event that the thriving metropolis, better known as Silver Lake, has ever seen!  Stay tuned for live updates from the party.  I might open a Twitter account so I can tweet about it all night. 

In honor of this special event, we made some delicious peanut butter dog biscuits that we found here.  My dogs gave them two paws up!

Peanut Butter Dog Biscuits
2 C. whole wheat flour
1 C. rolled oats
1/3 C. creamy peanut butter
1 1/4 C. hot water

1 egg and a couple tablespoons water (for egg wash...not for the dough)

Preheat oven to 350 degrees.  Mix flour and oats in a bowl then add peanut butter and hot water.  Mix well.  Roll dough out onto floured surface and lightly dust rolling pin with flour and roll the dough out to about 1/4" thickness.  Cut out desired shapes.  Place cut out shapes on a lightly greased cookie sheet.  This dough is easy to work with as long as it is floured.  Continue to roll and cut out shapes until the dough is gone.  Whisk together the egg and water and brush onto the shapes before baking.  Bake for 40 minutes.  According to the website you can store them at room temperature in an air-tight container for one week, store in refrigerator for 3 weeks, or freeze for up to 6 months. 

Oatmeal Rolls

These oatmeal rolls are delish.  They remind me of the oatmeal bread that my mom made when I was growing up.  I make these quite frequently and they are easy to make.  Last night I grilled out hamburgers and used these as buns.  They are even good toasted.

Oatmeal Rolls
2 C. water
1 C. quick-cooking oats
3 Tbsp. butter
1 (1/4 oz) pkg. active dry yeast
1/3 C. warm water
1/3 C. packed brown sugar
1 Tbsp. sugar
1 1/2 tsp. salt
1 C. whole wheat flour
3 3/4 to 4 1/4 C. all purpose flour

In a saucepan bring 2 C. water to boil.  Add oats and butter and cook while stirring for one minute.  Cool to lukewarm.  In a mixing bowl dissolve yeast in 1/3 cup warm water.  Add cooled oat mixture (don't add if hot because the yeast won't work properly), sugars, salt, whole wheat flour, and 3 cups all purpose flour.  Mix using bread dough hook and add enough flour until it forms a soft dough and sides of bowl are clean.  Continue mixing for a few minutes.  Place in a greased bowl and then turn once so the top of dough is greased.  Cover bowl with plastic that has been sprayed with non-stick spray.  Let rise in a warm place until doubled, about one hour.  Punch down dough and let rest 10 minutes.  Shape into 18 balls and place into 2 greased 9" pans.  I usually make 14 larger rolls instead of 18 but you can do whatever floats your boat.  Cover again and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 20-25 minutes.