Chocolate zucchini muffins

I acquired some too large zucchini which was perfect for this recipe today. I made it pretty close to the recipe, except that I didn't have cardamom, so I added a little extra cinnamon. I skimped on the oil a bit and added a little more zucchini. Next time I might add some chocolate chips. And fill the cups more full.

Chocolate zucchini muffins

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Avocado Salsa

I made this the other night because I had some corn (fresh off the cob) and avocados that needed to be use up. I didn't add the olives because I didn't have an open can. It wasn't really spicy at all, but it was great with chips. I also served it after only 30 minutes of sitting, but it was great the next day too. I only had 2 avocados that were ripe, so I halved it. The full recipe would be great for a party.

Avocado Salsa

• 1 (16 ounce) package frozen corn kernels, thawed
• 2 (2.25 ounce) cans sliced ripe olives, drained
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 avocados - peeled, pitted and diced

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.

Mexican Chicken casserole

I found this recipe in my MIL's neighborhood cookbook. It was really easy, and delicious. I used shredded cheddar cheese, and I used close to a cup of cheese, because I thought it said 1/2 # oops! I only used 2 chicken breasts, and there was plenty of chicken. I also reduced the amount of salsa to 1 cup, and added 1/2 c of water to make up the difference.

4 chicken breast halves, cut into small pieces
1 Tbsp oil
1 small onion, chopped
1 green pepper (or 1/2 green pepper and 1/2 red bell pepper), finely chopped
1 small bag frozen corn (I used 12 oz is that small??)
2 c. mild salsa (or medium)
2 c. cooked rice
1/2 c. shredded Colby Jack cheese (or whatever you like)
1 c. chicken broth

Heat oil; add chicken, onion and pepper. Cook until chicken is done. Add corn, broth and salsa; bring to a boil, then stir in rice and cheese. That's it!

Tangy Slow Cooker Pork Roast

I made this last night with a roast just over 2 lbs. It was really good. I added some cornstarch to the juices afterward (about 3 Tbsp to 1/4 cup of juices, then whisked it into the rest of the juices) to make a gravy/sauce for the pork and the pasta I served it with. It was simple, easy and delicious. I reduced the sugar, using brown instead of white, and increased the garlic powder. I also turned the roast a few times throughout, to make sure all of was soaking in the juices. I put a link to to original recipe below.

Tangy Slow Cooker Pork Roast

• 1 large onion, sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 2 Tbsp brown sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Campbell House Scones

I made these a while back, but haven't posted the recipe. They are so good, and easy. Similar to biscuits, but so much better, and (I think) easier to make. If you don't have buttermilk, you can always sour some milk by using 1 tsp. of lemon juice and adding milk to equal one cup. Let it sit for 5 minutes.

For beautiful easy to follow pictures check out the link.
Campbell House Scones

3 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup firm butter (1 1/2 sticks), cut into small pieces

1 cup buttermilk

Preheat oven to 400 degrees. Lightly grease a baking sheet, or line baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry blender, cut the butter into the flour mixture until it resembles course cornmeal. Make a well in the center of the butter/flour mixture and add the buttermilk all at once. Stir mixture with a fork until the dough pulls away from sides of bowl. With your hands, gather the dough into a ball and turn out onto a lightly floured board. Divide dough into four parts and lightly pat each part into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet. Bake until golden, about 12 minutes. Serve warm with honey.

Makes 16 scones.

Easy Barbequed Salmon

Here's another fabulous recipe from my new favorite recipe blog. This was so easy, and delicious! I've done it baked and barbequed. I prefer the BBQ version yum! If you bake it you can put it on aluminum foil. I bought a whole salmon, and cooked half of it (cut into fillets) with this recipe for Memorial Day.

Easy Barbequed Salmon
from The Cook Next Door


3 pounds of salmon fillets
1/4 cup butter, melted
1/4 cup soy sauce
1/2 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Place salmon, skin side down on grill--or place on sheet of heavy-duty aluminum foil on grill. Mix remaining ingredients and use to baste salmon frequently. Cook until salmon changes color. Turn over and peel off skin. Baste frequently and cook until done, about 15-20 minutes.

Greek God Pasta

So I forgot to take pictures again. Oops! This was a pretty good recipe. It think it needed more cheese throughout, not just on top. I used more feta than that. I don't know how "Greek" this really is except for the feta cheese. I just used what ever pasta I had on hand - farfalle I think. I scaled the recipe back a little, because it made a lot. We had leftovers for a few days.

Greek God Pasta

• 1 (16 ounce) package whole wheat rotini pasta
• 1 (16 ounce) can peeled and diced tomatoes, drained
• 2 tablespoons chopped green bell pepper
• 1/4 cup chopped green onion
• 3 cups tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup sliced black olives
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons crumbled feta cheese

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook until al dente, about 8 minutes. Drain and pour into a deep casserole dish.
3. Stir tomatoes, green pepper, green onion, olives and tomato sauce into the pasta. Season with basil and oregano and mix until evenly blended. Sprinkle mozzarella and feta cheese over the top.
4. Bake for 30 minutes in the preheated oven, until cheese is melted and bubbly. Let stand for a few minutes before serving.