Cooking Mamas

Tried and True Family Recipes

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Scaredy Cat Mint Brownies

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Scaredy Cat Mint Brownies

These super cute brownies are the “purr-fect” treat for your Halloween/Harvest party!
Course: Dessert
Cuisine: American
Servings: 16 brownies

Ingredients

  • 1 (16 oz.) box brownie mix plus ingredients to prepare
  • 16 (small not mini) chocolate peppermint patties (such as York)
  • 32 small candy eyes
  • 32 semi-sweet chocolate chips
  • Red and white icing pens for decorating

Instructions

  • Cast of characters:
  • Preheat oven to 325 degrees. Lightly grease and line a 9x9x2-inch baking pan with parchment paper leaving a 2-inch overhang on all sides.
  • Prepare and bake brownies according to the package directions.
  • Allow brownies to cool in the pan on a wire rack for 25 minutes, then top with peppermint patties, cool for an additional 20 minutes.
  • Decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate the brownies until chocolate is set, about 5-10 minutes.
  • Using the parchment paper handles, lift the brownies from the pan to a cutting board and cut into squares.
  • Use the icing pens to draw on the mouth and teeth.

Chicken Scampi

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Chicken Scampi

Pan-seared chicken and pasta bathed in a delicious garlic butter sauce with white wine and fresh lemon, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 1/4 lbs. boneless skinless chicken breast cut into 1-inch pieces
  • 2 T. all-purpose flour
  • 2 tsp. Italian seasoning
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 8 T. butter cut into 1 T. pieces
  • 1 T. olive oil
  • 6 cloves garlic minced
  • 12 oz. thin spaghetti
  • 1 c. dry white wine chardonnay, Sauvignon Blanc, etc.
  • 1/4 tsp. red pepper flakes
  • 1 T. fresh lemon juice
  • 1/3 c. chopped parsley
  • 2/3 c. shredded Parmesan cheese for serving

Instructions

  • Bring a large pot of water to a boil.
  • In a medium bowl, combine flour, Italian seasoning, salt, and pepper. Pat dry chicken pieces with a paper towel. Add chicken to the flour mixture; toss to coat.
  • In a large skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.
  • Add chicken in a single layer and sear until browned, about 4 minutes, turn and cook through about 2-3 minutes more. Remove from heat and transfer chicken mixture to a bowl or large plate. Tent with foil to keep warm.
  • Add pasta to boiling water. Cook until pasta al dente according to package directions.
  • Meanwhile, return skillet to the stove over medium-low heat. Melt 1 tablespoon butter. Add garlic, sauté about 10-15 seconds (do not brown it). Pour wine and red pepper flakes into the butter garlic mixture, simmer until reduced by 3/4 about 5 minutes.
  • Add remaining 4 tablespoons butter to the skillet, once melted remove from the heat and stir in lemon juice.
  • Add reserved chicken, drained pasta, and parsley to the skillet, gently toss to coat in sauce.
  • Serve warm on a large platter or bowl. Garnish individual servings with Parmesan cheese.

Tacos Al Pastor

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Tacos Al Pastor

If you like authentic Mexican tacos, then you’re going to love our sweet and spicy street tacos al pastor! Marinated pork shoulder roasted on a vertical spit (skewer) served on warm corn tortillas with grilled pineapple, onions, avocado, cilantro, salsa verde, and lime.
Course: Entrée
Cuisine: Mexican
Servings: 12

Ingredients

  • 1 (5 lb.) boneless pork shoulder roast

MARINADE:

  • 3 T. achiote paste
  • 2 T. guajillo chili powder
  • 1 T. garlic powder
  • 1 T. dried oregano
  • 1 T. cumin
  • 1 T. salt
  • 1 T. black pepper
  • 3/4 c. white distilled vinegar
  • 1 c. pineapple juice
  • 1 whole pineapple skin removed & cut into 1-inch rounds
  • 12 sm. corn tortillas for serving

TOPPINGS:

  • 1 sm. white onion diced
  • 1 avocado diced or sliced
  • 1 c. fresh cilantro chopped
  • 1 c. salsa verde
  • 2 limes cut into wedges

Instructions

  • Thinly slice the pork shoulder into 1/4-inch slices and transfer to a large bowl.
  • MARINADE: In a medium bowl, whisk together achiote paste, chili powder, garlic powder, oregano, cumin, salt, black pepper, vinegar, and pineapple juice until smooth with no lumps. Pour the marinade over the pork slices making sure to coat all sides. Cover the bowl and refrigerate for at least 4 hours or preferably overnight.
  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a vertical spit in the middle; set aside.
  • Lay the pineapple on its side. Using a sharp knife, cut off the top and bottom. Stand the pineapple up, slice off the skin by running the knife from top to bottom, following the shape of the pineapple. Lay it on the side again and slice into 1-inch rounds.
  • Place 2 rounds of pineapple on the vertical spit. Remove the pork from the refrigerator and place the slices through the skewer layering one after the other until there is a 1 to 2-inch gap at the top. Push another 2 slices of pineapple over the top.
  • Bake for 1 1/2 hours, until the pork is slightly charred on the outside and deep red in color. Rest the meat for 10 minutes, then carve off thin slices of pork and pineapple.
  • To assemble the tacos: Place thinly sliced pieces of pork on warmed corn tortillas followed by a few pieces of pineapple, diced onions and avocado, a pinch cilantro, and a spoonful of salsa verde. Serve with lime wedges, Enjoy!

Thai Cucumber Salad

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Thai Cucumber Salad

Crisp cucumbers tossed with a sweet and tangy vinaigrette topped with fresh herbs and roasted peanuts!
Course: Salad
Cuisine: Thai
Servings: 4

Equipment

  • Mandoline [affiliate]
  • Pampered Chef Food Chopper [affiliate]

Ingredients

  • 1/2 c. rice vinegar
  • 2 T. granulated sugar
  • 1/2 tsp. salt
  • 1 pinch red pepper flakes optional, but recommended
  • 1 lg. English or Persian cucumber scored and thinly sliced
  • 1 tsp. salt
  • 1/4 sm. red onion thinly sliced
  • 1/4 c. cilantro or Thai basil roughly chopped
  • 1/4 c. roasted peanuts roughly chopped

Instructions

  • In a small saucepan, combine rice vinegar, sugar, 1/2 teaspoon salt and red pepper flakes over medium heat, stirring until the sugar is dissolved, about 1-2 minutes. Remove from heat and allow to cool completely.
  • Using the tines of a fork, score the cucumber lengthwise.
  • Using a mandolin, thinly slice the cucumber into 1/4-inch circles.
  • Place the cucumber slices in a strainer and toss with 1 tsp. salt. Let stand 10 minutes to allow the cucumbers to release excess water. Use a paper towel to blot the cucumber slices dry.
  • Place cucumbers and red onions in a large bowl. Pour the cooled rice vinegar mixture over the top. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  • Just before serving, transfer the salad to a serving bowl or platter. Top with cilantro and peanuts and enjoy!

Notes

Recipe can easily be doubled even tripled.

Deviled Egg Macaroni Salad

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Deviled Egg Macaroni Salad

Deviled eggs and creamy macaroni salad combine to make one perfect summer side dish!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 8 oz. elbow macaroni noodles
  • 8 lg. eggs
  • 1 c. mayonnaise divided
  • 4 tsp. yellow mustard divided
  • 4 tsp. distilled white vinegar divided
  • Kosher salt and freshly ground black pepper
  • 1/4 c. diced bread and butter pickles or 1/4 c. sweet relish
  • 1/4 c. diced celery
  • 1/4 c. diced red onion
  • 2 T. finely chopped fresh chives divided
  • 1/4 tsp. smoked paprika for sprinkling

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain and rinse under cold water, transfer to a large bowl. Cover and refrigerate until chilled, about 30 minutes.
  • Meanwhile, place eggs in large pot in a single layer, add enough cold water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Cover with a lid and turn off the heat. Let sit for 12 minutes. Drain the eggs and immediately submerge them into a bowl of ice-cold water to stop the cooking.
  • Peel the eggs and slice them in half lengthwise. Separate the yolks from the whites. Transfer the yolks to a medium bowl and mash with a fork; set aside. Chop 8 egg white halves into 1/2-inch pieces and add them to the pasta bowl. Place the remaining 8 egg white halves, cut side up on a plate.
  • To the bowl with the mashed egg yolks, add 1/3 cup mayonnaise, 2 teaspoons yellow mustard, 2 teaspoons vinegar and 1/4 teaspoon salt to the mashed egg yolks, whisk vigorously to smooth any lumps. Reserve 1/4 cup of the mixture; set aside. Transfer the rest of the mixture to a large piping bag fitted with a (1M) star tip OR a resealable plastic bag, snip the corner of the bag and pipe the mixture into the center of the egg whites on the plate. Refrigerate until ready to use.
  • To the bowl with the pasta and egg whites, fold in the pickles, celery, red onion, 1 tablespoon chives, 2/3 cup mayonnaise, 2 teaspoons yellow mustard, 2 teaspoons vinegar, reserved deviled egg mixture, 1/2 teaspoon salt and a few grinds of pepper mix until well combined.
  • Transfer salad to a serving bowl and sprinkle the top with half of the remaining chives and half of the paprika. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika. Cover the bowl and refrigerate until ready to serve.

Cajun Shrimp and Avocado Cucumber Bites

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Cajun Shrimp and Avocado Cucumber Bites

Here’s a treat for your taste buds! Spicy blackened shrimp and creamy avocado mash served on top of a cool crunchy cucumber slice. A healthy low-carb appetizer everyone is sure to love.
Course: Appetizer
Cuisine: American
Servings: 24 bites

Ingredients

  • 1 English cucumber sliced into rounds

AVOCADO MASH:

  • 1 lg. avocado mashed
  • 1 T. lime juice plus more for garnish
  • 1/4 tsp. kosher salt

CAJUN SHRIMP:

  • 1 lb. extra-large shrimp
  • 2 cloves garlic minced
  • 1 T. finely chopped cilantro plus more for garnish
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 T. extra virgin olive oil divided

Instructions

  • Slice cucumbers into rounds and set on a platter.
  • AVOCADO MASH: In a small bowl, mash the avocado with lime juice and salt until creamy. Top cucumber slices with avocado mash.
  • CAJUN SHRIMP: Pat dry shrimp with paper towels and place in a large bowl. Add garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 tablespoon olive oil. Stir to coat shrimp.
  • Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Sauté shrimp about 2-3 minutes per side or until pink and slightly blackened.
  • Place a shrimp on top of each cucumber/avocado bite. Garnish with chopped cilantro and a squeeze of lime juice.
  • If not serving right away, cover and refrigerate for up to 4 hours before serving.

White Queso Dip

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White Queso Dip

Restaurant-quality queso dip for pouring over your favorite Mexican dishes or simply dipping your tortilla chips in! It’s sooo GOOD!
Course: Appetizer
Cuisine: American, Mexican

Ingredients

  • 1 lb. chopped white American cheese from the deli
  • 1 c. half & half
  • 2 T. diced pickled jalapeños plus 2 tsp. juice
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. chili powder

Instructions

  • In a large skillet over low heat, add chopped cheese and half & half. Stir until the cheese is melted.
  • Add diced jalapenos and 2 teaspoons of the jalapeno pickling juice from the jar.
  • Stir in spices until well combined. Serve warm.

Notes

I garnished the bowl of queso with Pico de Gallo.

Peach Salad with Grilled Chicken and Poppy Seed Dressing

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Peach Salad with Grilled Chicken and Poppy Seed Dressing

Mixed greens topped with sweet peaches, wild blackberries, fresh corn, red onions, toasted pecans, goat cheese crumbles, and homemade poppy seed dressing. It’s summer on a plate, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

CHICKEN:

  • 2 boneless skinless chicken breasts

MARINADE:

  • 6 T. extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 tsp. lemon zest from 1 lemon

POPPY SEED DRESSING:

  • 1/3 c. mayonnaise
  • 1/4 c. milk
  • 2 T. granulated sugar
  • 1 T. apple cider vinegar
  • 1 T. poppy seeds

SALAD:

  • 1 (10 oz.) cont. baby spring mixed greens
  • 3 peaches or nectarines sliced
  • 1 c. fresh picked blackberries
  • 2 ears fresh corn husked, kernels cut from cob
  • 1/2 sm. red onion thinly sliced
  • 1/2 c. chopped pecans toasted
  • 1 (4 oz.) cont. goat cheese crumbles

Instructions

  • CHICKEN: Place chicken in a 1-gallon zipper bag, using a mallet pound the chicken to an even 1/2-inch thickness.
  • MARINADE: In a separate 1-gallon zipper bag, combine all marinade ingredients. Add the chicken breasts to the bag, seal the bag and massage the marinade into the meat until evenly coated. Place the bag in a bowl and refrigerate for at least 4 hours or overnight.
  • Preheat an outdoor grill to 425 degrees. Brush the grates with olive oil.
  • Place the chicken on the grill. Grill until cooked through, rotating once halfway through cooking, about 3-4 minutes per side. (Chicken is done when an instant thermometer inserted into the center of the chicken reads 160-165 degrees.) Transfer to a cutting board and let the chicken rest 10-15 minutes before slicing into strips or dicing into cubes.
  • POPPY SEED DRESSING: In a small bowl, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds; refrigerate until ready to use.
  • SALAD: In a large bowl, gently toss together mixed greens, peaches, blackberries, corn, onion, pecans, and grilled chicken. Transfer salad to a serving bowl or platter. Drizzle with poppy seed dressing and sprinkle with goat cheese crumbles. Serve immediately after adding dressing. Enjoy!

Bacon and Corn Griddle Cakes

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Bacon and Corn Griddle Cakes

Sweet and savory pancakes loaded with smokey bacon, sweet corn, onion, and Monterey Jack cheese, dripping with warm maple syrup!
Course: Breakfast
Cuisine: American
Servings: 8 griddle cakes

Ingredients

  • 8 slices thick cut smoked bacon cut into ½-inch pieces
  • 1/3 c. chopped sweet yellow onion
  • 1 c. all-purpose flour
  • 2 T. chopped fresh chives
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2/3 c. milk
  • 1 lg. egg
  • 1 T. vegetable oil
  • 1 c. frozen corn kernels
  • 1/2 c. shredded Monterey Jack cheese
  • Maple syrup for serving

Instructions

  • In a medium skillet, cook bacon pieces until they begin to brown. Add the onions and continue to cook until the bacon is crisp, and the onions are soft. Scoop out 2 tablespoons of the bacon mixture and set aside for garnishing the griddle cakes when serving.
  • While the bacon is cooking, in a large bowl, whisk together flour chives, baking powder salt and cayenne pepper; set aside.
  • Make a “well” in the center of the flour mixture. Add milk, egg, and oil, stir until just moistened. Stir in the bacon mixture, corn, and cheese until just combined. (The batter will be thick if you’d like it slightly thinner add a little more milk.)
  • Heat and grease a griddle or large skillet over medium heat. Pour a heaping 1/4-cup of the batter onto the griddle and cook until golden brown about 3-4 minutes per side. Repeat with remaining batter.
  • Serve a stack of griddle cakes topped with the reserved bacon and onion and warm maple syrup.

Chicken Marinara Cauliflower Rice Bowls

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Chicken Marinara Cauliflower Rice Bowls

Healthy eating doesn’t have to be boring! Riced cauliflower topped with tender chicken breast, mixed veggies, zesty marinara sauce, and parmesan cheese, Enjoy!
Course: Entrée
Cuisine: American
Servings: 2

Ingredients

  • 1 (12 oz. pkg.) frozen riced cauliflower
  • 1-2 T. olive oil
  • 1 red bell pepper seeded and thinly sliced
  • 1/2 sm. yellow onion thinly sliced
  • 1 c. broccoli florets
  • 1 chicken breast cooked and diced
  • 1 big handful baby spinach chopped kale or arugula
  • 1/2 – 3/4 c. marinara sauce I use Raos, it’s so good!
  • 1/4 c. shredded parmesan cheese for sprinkling

Instructions

  • Prep all veggies and chicken before you begin.
  • Cook cauliflower rice in the microwave according to package instruction; set aside.
  • Heat olive oil in a large skillet over medium-high heat. Sauté peppers, onion, and broccoli for 2-3 minutes until tender crisp.
  • Add cooked chicken and fresh spinach stirring to warm the chicken through and spinach begins to wilt.
  • Add cauliflower rice and marinara; stir to combine.
  • Spoon into serving bowls and top with shredded parmesan cheese.

Zucchini Bars

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Zucchini Bars

The moist amazing spice cake with cream cheese frosting you’ll ever serve!
Course: Dessert
Cuisine: American
Servings: 20 Bars

Ingredients

BARS:

  • 2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 3/4 c. light brown sugar
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. vanilla extract
  • 2 lg. eggs lightly beaten
  • 1/2 c. applesauce
  • 1/2 c. vegetable oil
  • 2 c. grated zucchini

CREAM CHEESE FROSTING:

  • 4 oz. cream cheese softened
  • ½ c. butter softened
  • 2 c. confectioners’ sugar
  • 1/2 tsp. heavy cream

Instructions

  • Preheat oven to 350 degrees. Grease a 10×15-inch jelly roll pan; set aside.
  • BARS: In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Make a “well” in the center of the flour mixture. Pour in vanilla, lightly beaten eggs, applesauce, vegetable oil and zucchini. Using a wooden spoon, stir until combined.
  • Pour batter into the prepared pan spreading evenly. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pan on a wire rack.
  • CREAM CHEESE FROSTING: In a large bowl, using an electric hand mixer, beat cream cheese and butter until creamy and smooth. Add confectioners’ sugar and cream, beat until combined. When cake is completely cooled, cut into 20 bars and frost with cream cheese frosting.
  • Best served chilled. Refrigerate leftovers if you have any!

Melinda’s Lemon Chicken

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Melinda’s Lemon Chicken

Lemon chicken anyone? This recipe doesn’t disappoint!!
Course: Entrée
Cuisine: American
Servings: 4
Author: Chef Mo – Melinda Marvick

Ingredients

  • 4 boneless skinless chicken breasts
  • 3 T. butter
  • 2/3 c. all-purpose flour (I use whole wheat)
  • 2 tsp. paprika
  • 1 tsp. salt
  • 3/4 c. chicken stock or broth
  • 1/4 c. thinly sliced green onion plus additional for garnish
  • Lemon zest from 2 lemons reserve some for garnish
  • 6 T. fresh squeezed lemon juice about 2 lemons
  • 2 T. brown sugar

Instructions

  • Melt butter in a large skillet over medium high heat.
  • In a large Ziplock bag, combine the flour, paprika and salt.
  • Brush each chicken breast, on both sides, with some of the lemon juice.
  • Place chicken breasts, one at a time, into the Ziplock bag, and shake to coat; then place the chicken into the skillet. Brown the chicken well on both sides.
  • After browning is completed, add the chicken stock, green onion, lemon zest, remaining lemon juice and brown sugar to the pan.
  • Cover the pan and reduce heat to low and continue to cook for 40-45 minutes (If large breasts, you may need to cook them longer.) The internal cooking temperature should be 165 degrees.
  • Garnish with green onion and lemon zest.

Maple Whiskey Glazed Baby Back Ribs

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Maple Whiskey Glazed Baby Back Ribs

These baby back ribs have amazing flavor and are my son’s absolute favorite! Start them off in the oven, steaming them until they are almost falling off the bone. Add the glaze, and by the time they’re done, you’ll find it was worth the wait!
Course: Entrée
Cuisine: American
Servings: 2
Author: Chef Mo – Melinda Marvick

Ingredients

RIBS:

  • 1 rack baby back ribs cut in half
  • 2 tsp. dried thyme
  • Kosher salt and fresh ground pepper to taste
  • 2 c. chicken stock

GLAZE:

  • 1/2 c. maple syrup
  • 1/4 c. Canadian whiskey
  • 1/4 c. orange juice
  • 1 T. Dijon mustard
  • 2 T. red wine vinegar
  • 2 T. soy sauce
  • 2 T. freshly grated ginger

Instructions

  • Preheat oven to 325 degrees.
  • RIBS: Season both sides of the ribs with the thyme, salt, and pepper. Place the ribs, rack side down, in a 10×15-inch baking dish. Pour chicken stock into the bottom of the dish. Tightly wrap the dish with foil and bake for 90 minutes.
  • GLAZE: Meanwhile, in a small bowl or glass measuring cup, whisk together glaze ingredients; set aside.
  • Remove the ribs from the oven and increase the oven temperature to 375 degrees. Uncover the ribs and pour the glaze over the ribs. Continue baking for 30 minutes, basting every 8-10 minutes.
  • Serve with garlic mashed potatoes or mashed sweet potatoes. Enjoy!
  • This recipe is easily doubled or multiplied for a crowd!

Pina Colada Zucchini Bread

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Pina Colada Zucchini Bread

Inspired by my favorite cocktail this tropical quick bread is loaded with zucchini, sweet pineapple, toasted coconut, and pecans, Enjoy!
Course: Bread
Cuisine: American
Servings: 2 loaves

Ingredients

BREAD:

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c. granulated sugar
  • 1/2 c. unsalted butter melted
  • 2/3 c. cream of coconut not coconut cream (Coco Lopez)
  • 1 tsp. coconut extract
  • 1/2 tsp. rum extract
  • 3 lg. eggs
  • 1 c. shredded zucchini packed
  • 1 (20 oz.) can crushed pineapple with juice
  • 1/2 c. toasted sweetened coconut (see notes)
  • 1/4 to 1/2 c. chopped pecans or walnuts

TOPPING:

  • 1 c. confectioners’ sugar
  • 2-3 T. pineapple juice or milk
  • 1/2 c. toasted sweetened coconut (see notes)

Instructions

  • Preheat oven to 350 degrees. Grease two 9×5 or 10×5-inch loaf pans with non-stick cooking spray and line the bottoms with parchment paper; set aside
  • BREAD: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; set aside.
  • In a large bowl, using an electric hand mixer, beat sugar, melted butter and cream of coconut together. Add extracts and eggs one at a time, beating after each addition until just blended.
  • Add dry ingredients to wet ingredients, beat until just blended. Do not over-mix.
  • Fold in zucchini, pineapple with juice, 1/2 cup toasted coconut, and pecans. Divide batter evenly among prepared pans.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5-10 minutes before removing from pans to a wire rack to cool completely. Yields 2 loaves
  • TOPPING: In a small bowl, stir together confectioners’ sugar and pineapple juice or milk until smooth. Spread over cooled loaves. Top with remaining 1/2 cup toasted coconut.

Notes

TOASTED COCONUT: In a non-stick dry skillet over medium heat, toast 1 cup sweetened coconut by stirring back and forth with a rubber spatula or wooden spoon until it starts to turn golden brown. Immediately remove to a plate to cool. This happens very quickly, so keep an eye on it, you don’t want to walk away!

Roasted Zucchini Tacos

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Roasted Zucchini Tacos

Warm flour tortillas filled with spicy roasted zucchini, corn, and black beans topped with cotija cheese, cilantro, and a squeeze of lime.
Course: Entrée
Cuisine: Mexican
Servings: 12 Tacos

Ingredients

  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 3-4 med. zucchini diced
  • 2 ears corn on the cob
  • 2 T. extra virgin olive oil
  • Kosher salt and black pepper to taste
  • 1/2 (15 oz.) can black beans rinsed and drained
  • 12 6-inch flour tortillas
  • 1 lime cut into 8 wedges
  • 2 T. chopped cilantro
  • 4 oz. cotija cheese crumbled

Instructions

  • Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper; set aside.
  • In a small bowl or ramekin, stir together chili powder, garlic powder, and cayenne pepper; set aside.
  • Dice zucchini into 1/2-inch pieces and cut corn from the cob. Place in a medium bowl and toss with olive oil. Sprinkle with seasonings and toss again.
  • Spread the veggies evenly onto the prepared baking sheet and season with salt and black pepper. Roast in the oven for 20-25 minutes until zucchini starts to brown.
  • Meanwhile, warm the beans in a saucepan. Warm the tortillas (see below). Cut the lime into wedges. Chop the cilantro and crumble the cheese.
  • To Assemble – Top warm tortillas with roasted zucchini and corn, black beans, a squeeze of lime, cotija cheese, and cilantro.

Notes

HOW TO HEAT FLOUR TORTILLAS:
Skillet – Heat tortillas in a dry skillet over medium-high heat until warm and begin to char about 30 seconds on each side. Transfer to a plate, loosely cover with foil to keep warm. (This is my favorite way to heat them!)
Microwave – Place a damp paper towel between 5-6 tortillas and heat in the microwave for 15-20 seconds. (This is the fastest way to heat a bunch of tortillas.)
Oven – Wrap a stack of 5-6 tortillas in aluminum foil and warm them in a 350-degree oven for 10-15 minutes or so. (This way takes longer but is a great way to heat a lot of tortillas for a crowd.)

Bacon Cheddar Chive Zucchini Bread

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Bacon Cheddar Chive Zucchini Bread

A delicious savory quick bread loaded with zucchini, bacon, cheddar cheese, and chives! Tender on the inside, crispy on the outside, it's soooo GOOD!!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 pinch salt optional
  • 1 tsp. freshly cracked black pepper
  • 2 lg. eggs
  • 1 T. granulated sugar
  • 1/2 c. vegetable oil
  • 1/3 c. buttermilk
  • 1 c. shredded zucchini
  • 1 c. crumbled crisp cooked bacon
  • 1 c. shredded cheddar cheese
  • 1 T. dried chives

Instructions

  • Preheat oven to 350 degrees. Spray a 9×5-inch bread pan with non-stick spray and line the bottom with parchment paper; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and black pepper; set aside.
  • In a large bowl, using a hand mixer beat eggs, sugar, and oil until combined. Add half of the flour mixture, beat until just combined. Add buttermilk, beat until just combined and finally add remaining flour, beat until just combined.
  • Using a wooden spoon, stir in zucchini, bacon, cheddar cheese, and chives.
  • Pour the batter into the prepared bread pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Note: You may need to loosely cover the bread with foil about halfway through baking if the bread gets too dark on top.
  • Cool bread in the pan for 5 minutes then remove to a cooling rack to cool completely.

Thai Peanut Zoodles

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Thai Peanut Zoodles

“Zoodles” zucchini noodles and fresh colorful veggies tossed in a delicious spicy Thai peanut sauce! Enjoy warm or cold!
Course: Entrée
Cuisine: Thai

Ingredients

PEANUT SAUCE:

  • 1/3 c. peanut butter
  • 1 T. low-sodium soy sauce
  • 1 T. rice vinegar
  • 1 T. maple syrup
  • 1 tsp. Sriracha sauce
  • 1 tsp. freshly grated ginger
  • 1 lg. clove garlic pressed
  • Water as needed

ZOODLES & VEGGIES:

  • 2 T. avocado oil
  • 2 green onions thinly sliced, green & white parts separated
  • 1 c. shredded carrot
  • 1/2 lg. red bell pepper thinly sliced
  • 1/4 lg. head purple cabbage thinly sliced
  • 4 c. spiralized zucchini (zoodles)

GARNISHES:

  • Green onions
  • Crushed peanuts
  • Cilantro
  • Limes wedges

Instructions

  • PEANUT SAUCE: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, Sriracha sauce, ginger, and garlic until well combined. Slowly whisk in water a tablespoon at a time until you reach desired consistency; set aside.
  • Prep all veggies before you begin to cook.
  • ZOODLES & VEGGIES: Heat oil in a large skillet over medium-high heat. Add green onion (white part only) carrot, red bell pepper, and purple cabbage. Using tongs, sauté for 1-2 minutes, just until tender-crisp. Add zoodles, sauté 1-2 minutes more until they are warmed through and begin to soften. Do not overcook! Remove the skillet from the heat, and gently fold in peanut sauce.
  • Serve warm or cold in bowls garnished with green onions (green part only), crushed peanuts, cilantro, and lime wedges.

Zucchini Week 2021!

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Please join me for my 10th annual “Zucchini Week” on Facebook & Instagram! I’ll be sharing Sweet and Savory, Tried and True Recipes for this massive fruit! If you’re like me, you have an abundance of summer squash and you’re looking for creative ways to prepare it!