Double Chocolate Zucchini Bread

Posted on August 1, 2013 by Kelley

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Even though this recipe has cocoa powder AND chocolate chips….there are still 2 whole cups of zucchini in it! So you can feel okay about eating chocolate for breakfast. 🙂

Zucchini is one of those plants that grows like a weed. We planted ours in a raised bed that is a bit overcrowded (lesson learned for next year), and it’s still producing more than enough for our little family. I’m actually trying to figure out what to do with a few more I have in the refrigerator. Zucchini muffins? Baked zucchini “chips”? I need to mix it up…getting a little sick of steaming and sauteing. What are some of your favorite ways to eat zucchini?

Double Chocolate Zucchini Bread, adapted from King Arthur Flour

Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 8 1/2″ x 4 1/2″ loaf.

doublechocolatezucchinibread

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Lobster Rolls and Vacation

Posted on July 25, 2013 by Kelley

It’s hard to believe it’s the end of July already!  We’ve had a great summer so far though, and so much more to look forward to before the end of warm weather around here.  It can be hard not to look toward fall once the days start getting shorter, but summer is still in full swing and I intend to enjoy every minute of it!

We spent last week vacationing in Michigan with my family in the Sister Lakes area.  Lake vacations are one of my favorite types of trips.  I could sit around on a pontoon boat all summer long if I had the vacation time… And Danny boy would be happy pretending to drive one all day!

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We don’t mess around when it comes to food on vacation.  Although it’s not my home kitchen and pantry, it’s not exactly “roughing it” either.  There was a full kitchen and grill to use for all our meals.  One night when a few friends came to visit, I decided it would be a good time for a little treat.  Just because we weren’t vacationing on the ocean, didn’t mean we couldn’t enjoy a little lobster!  I actually purchased some precooked, frozen lobster meat from work (come on, let’s make things easy on vacation), but you can find it at any well-stocked grocery store or online sources.  You could also purchase whole lobsters or lobster tails, cook, and use the meat for these rolls.

When you think of lobster rolls, most people picture the Maine style with lobster lightly tossed in mayo and a little chopped celery mixed in.  Since I am not a huge fan of mayo though, I went for the butter based Connecticut style roll.  They were fantastic.  Sometimes the simplest of recipes are the best tasting.  It seemed sort of odd to pile lobster on top of a regular old hot dog bun, but hey, it still tasted good.  Plus I have no idea where I would have found those split top buns they are served in on the East Coast.  Enjoy!

Buttery Lobster Rolls, makes about 4 rolls

  • 1 pound cooked lobster meat
  • 6 Tablespoons butter
  • 1 lemon
  • sea or Kosher salt
  • 4 hot dog or split top buns

Melt butter on in a saucepan over medium heat.

While butter is melting, turn grill to medium heat.  Lightly toast buns and set aside.

Once butter is melted, add lobster and toss to coat.  Squeeze lemon over lobster and sprinkle with salt to taste.

lobster roll

Posted in Main Courses, Recipes, Travel | 2 Comments

Shrimp, Honeydew and Feta Salad

Posted on July 16, 2013 by Kelley

shrimp feta honeydew salad

Whenever I make a salad for dinner my husband will say, “we’re having salad and…?” It’s sort of become a joke between us, but it’s hard for him to break that mentality that salads can only be sides or something to start a meal. I do have to add some crusty bread to round out the meal and appease my husbands request for something more substantial, but that is no problem for me. We are carb lovers around here.

It’s a hot week around the country, and this salad is the perfect solution to not turning on your oven for dinner.  Just use precooked shrimp to make it even easier!

Shrimp, Honeydew and Feta Salad, adapted from Fine Cooking

  • 1-1/2 lb. extra-jumbo (16 to 20 per lb.) shrimp, peeled (tails left on, if you like) and deveined
  • Kosher salt
  • Pinch cayenne
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. finely chopped shallots
  • 1 medium lime, finely grated to yield 1 tsp. zest, squeezed to yield 4 tsp. juice
  • Freshly ground black pepper
  • 1 head frisée, torn into bite-size pieces
  • 4 cups mixed greens
  • 1 medium (3 to 4 lb.) honeydew melon, peeled, seeded, and cut into 1/2-inch dice (about 4 cups)
  • 8 oz. feta, crumbled (about 1-1/2 cups)
  • 1/4 cup thinly sliced fresh mint

Season the shrimp lightly with salt and cayenne.

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat until shimmering hot. Add the shrimp and cook on one side until pink, about 1 minute. Flip and add the shallots, lime zest, and 1 tsp. of the lime juice. Turn the heat to medium and cook until just opaque throughout, about 1 minute more.

In a large bowl, whisk the remaining 2 Tbs. oil and 1 Tbs. lime juice. Season to taste with salt and pepper. Toss the frisée and the melon in the vinaigrette. Divide equally among 4 dinner plates, top with the shrimp, feta, and mint and serve.

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