Paula Deen's Choc Chip Zucchini Bread

Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving
Directions
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Birthday BBQ

Jeremy and I both LOVE BBQ. We had a little family birthday party for Jeremy, and I thought it was the perfect time of year for a BBQ menu. I originally wanted to make a home made bbq sauce and follow Tyler Florence's recipe for BBQ pulled pork, but once the day got here, I figured I should go for easy as well as tried and true. I had no idea what his BBQ sauce would taste like, so last minute I decided to just use our favorite "Sweet Baby' Rays Original Sauce"

BBQ Pulled pork sandwiches:

7 pounds of Pork shoulder (bone out) - [fed 17 people]

Salt/pepper

1 large bottle of Sweet Baby Ray'z Original Barbecue sauce

Potato roll buns (I like these because they are soft and a little bit sweet, and they are smaller size than large hamburger buns. Perfect size for kids, and for adults too with sides of potato salad and beans).

Preheat the oven to 300 degrees F. Salt and pepper the pig on both sides. Put the pork in a roasting pan (fat side up) and roast it for about 6 - 6.5 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. (We pulled it out a couple times and tried to start pulling meat apart with 2 forks, until it actually was "pulling apart" rather easily.)

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour the sauce over. Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun. Bon appetit!

Baked Beans (a mixture of my friend Kelly McDonald and Pioneer Woman)
3 Large cans (28 oz) pork and beans (I like "Bush's" brand) and drain a little of the liquid
1 med (sweet) onion chopped
1 lb cooked bacon cut up in pieces
1/2 cup ketchup
1/2 cup BBQ sauce
1/2 - 3/4 cup brown sugar
a splash of cider vinegar
1 1/2 teaspoons dry mustard

Cook Bacon. Then stir together all ingredients, place in baking dish, cover with foil and bake for a long time maybe 1 1/2 -  2 hours on 300 degrees.

Loaded Baked Potato Salad.
I have this recipe posted here, and I doubled it for the amount of people we had over.

Baja Shrimp Tacos

I did a quick search for "shrimp taco" and the first hit I checked out was a short video of Gwyneth Paltrow making baja style shrimp tacos. She made it look pretty easy, considering you have to make beans, guacamole, pico de gallo, and still grill the shrimp. I took it just a step further, since Jeremy requested a "sauce" to go with the tacos. I pulled out my Our Best Bites cookbook and made "creamy lime-cilantro dressing", which is her knock off from Cafe Rio. The whole combination was really tastey. Jeremy smeared beans on his taco before layering everything else, and he really like it.

Baja Style Shrimp Tacos (Servings 4)
2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo (see recipe below)
guacamole (recipe below)
lime wedges for serving
Creamy lime-cilantro sauce (see recipe below)
crumbled cotija or feta cheese or monterrey jack cheese (optional)

1. Preheat your grill (or frying pan in my case) over high heat.
2. Toss the shrimp together with the olive oil, lime juice and salt.
3. Grill until cooked through, about 2 minutes a side.
4. To serve, heat the tortillas in in the leftover frying pan right before ready to serve.  (Wrap them in a tea towel to keep warm.
5. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, guacamole, some cilantro lime sauce and a little of the cheese if you’d like.

Pico de Gallo
1 pint grape tomatoes, quartered
2 tablespoons roughly chopped cilantro leaves
3 tablespoons finely chopped white onion
coarse salt
squeeze of lime
as many finely chopped serrano or red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime.

Guacamole
A lesson in simplicity—the best guacamole is a showcase for ripe avocados. A little salt, lime and cilantro go a long way. Again this serves four and is ready in 10 minutes!

2 ripe avocados
2 tablespoons minced white onion
3 tablespoons cilantro leaves, roughly chopped
1 lime
coarse salt

Cut each avocado in half. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Creamy lime-cilantro sauce (curtesy of OBB)
1 pack (1oz) Hidden Valley Ranch Dressing Mix
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa ( I used her recommended La Costena brand)

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Make it several hours ahead of time to allow it to thicken.

Black Beans

By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking. Serves 4 as a side dish and will be done in 20 minutes.

1 can of black beans

4 cilantro stems

1 garlic clove, crushed

pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal).

Be sure to simmer the beans long enough so that they’re not watery.

chicken chow mein

I got Jeremy the book "Jamie's Food Revolution" for his birthday. We both read through the whole book within a couple days of getting it, and we both wanted to make this dish first! We got some lovely baby bok choy at a local Farmer's market and we gave it a go! It is fairly simple to make and pretty quick. A couple days later I improvised the same recipe but was missing about 3-4 of the ingredients, but still tasted good. So what I learned from this, is that Jamie teaches you how to use a wok and basic components and you can start making up your own stuff with what you have in your fridge and pantry.
I highly recommend the book.

chicken chow mein (my slightly modified version):
[2 servings]

• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• a squirt of Sriracha sauce
• 1 large skinless chicken breast, thinly sliced
• sea salt and freshly ground black pepper
• 2 green onions, sliced
• a small bunch of cilantro
• 1 bok choy (he says spinach is a fine substitute if you don't have bok choy)
• a bundle of medium egg noodles
• vegetable oil (if I had peanut oil, I would have used that)
• 1 heaped teaspoon corn starch
• a small can of water chestnuts
• 2–3 tablespoons soy sauce
• 1 small lime




To prepare your stir-fry
• Boil a pot of water (for the noodles and bok choy)
• Peel and finely slice the ginger and garlic
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your green onions and finely slice
• Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks
• Halve the bok choi lengthways

To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut (or vegetable) oil and swirl it around
• Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly
• Add the ginger, garlic, chilli, cilantro stalks, and half the green onions
• Stir-fry for 30 seconds, keeping everything moving round the wok quickly
• Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer
• Meanwhile, add the corn starch, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water
• Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well
• Have a taste and season with more soy sauce if needed

To serve your stir-fry
• Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter
• Spoon any juices over the top and sprinkle with the rest of the green onions and the cilantro leaves
• Serve with lime wedges

Thai Peanut Noodles

Like I said yesterday, I love the Our Best Bites cookbook. This recipe is from their cookbook, as well. This was Jeremy's birthday dinner request. I've had it flagged ever since I bought the book. This was delicious, and I quote Jeremy "heaven in my mouth". Pretty simple and quick to make. Chicken is listed only as side note as optional. However, I think it's a must! Especially when you are feeding a hungry man. :-)

This recipe has been added to our regular dinner rotation.

Thai Peanut Noodles:

1 chicken breast, very thinly sliced
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

1. Cook noodles in salted water.
2. Stir-fry very thinly-sliced chicken in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
3. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.
4. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
5. Before eating, squeeze lime juice over noodles and stir to combine.

Cheese Steak Sandwich

I found this recipe in my Our Best Bites cookbook (which I absolutely love). Sometimes I forget that you can serve a sandwich for dinner...but since this is warm, and involves steak, I think it's totally appropriate for dinner. Both Jeremy and I loved this sandwich, we had it again the next night.

On a side note, my SIL Brittany just told me there is a Our Best Bites cookbook signing in Seattle/Bellevue next weekend! It's now on my calendar!

Cheese Steak Sandwiches:

1 lb. steak (you really can use any cut; since you’re going to slice it up and season it heavily, there’s really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
Provolone
Kosher salt and freshly-ground black pepper
Hot sauce (our favorite is Crystal)
4 Hoagie French rolls

1. Cut steak VERY thin, and set aside. (Get your husband to do it, if he's good with a knife. :-)
2. Slice bell peppers and onions. Set aside.
3. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper.
4. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through.
5. Season with hot sauce to taste. Just a little bit for me.
6. Turn broiler on high. Position sliced buns on baking sheet and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

This sandwich is JUICY GOOD!

Stuffed Spinach Shells

(I'm really embarrassed about the lame photos for this post. I'll try not to use iphone anymore!! But still wanted to post this recipe b/c it's really yummy!!!)

I've always loved food. I grew up in New Orleans, and in my opinion ate at the best restaurants in the world. Ok, I guess I can't say "world", because I'm definitely not a "world traveler"- The only place I've been out of the country is Mexico. Anyways, my heart (and taste buds) are in New Orleans. When I was in High School, I applied to a favorite local Italian restaurant, Figaro's, close to my (childhood) home on a whim, and was hired that same day. One of my favorite things there was their Stuffed Pasta Shells. And it also reminds me of my mom, too, she would always order it. So I tried to find a close enough recipe to resemble this said stuffed shell recipe. After searching around, this is what I found.

On a side note, my 14 month old LOVES LOVES LOVES this. She wanted to eat the whole pan. And she had leftovers again and again until they were all gone.

Spinach and Artichoke Stuffed Shells
(Makes 6 servings)

6 oz jumbo shell pasta (1/2 a standard box or about 20 shells)
15 oz ricotta cheese
2 cloves garlic, minced
10 oz frozen spinach, thawed and drained
1 can (or jar) artichoke hearts, drained and chopped
2 cups grated Fontina or mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 egg
salt
freshly ground black pepper
24 oz jar marinara sauce



1. Cook pasta shells according to package directions, drain well and let cool.
2. Preheat oven to 375 degrees.
3. Combine ricotta, garlic, spinach, artichokes, 1 cup Fontina, 1/4 cup Parmesan and the egg. Mix well. Season with salt and pepper (you won’t need much salt since the cheese is salty).
4. Spread a cup of marinara sauce on the bottom of a 13 x 9 baking dish.
5. Fill the cooked shells with about 2 tablespoons of the ricotta mixture. Arrange the shells in rows in the baking dish. Spoon the remaining sauce over the shells and sprinkle with the remaining Fontina and Parmesan.

6. Bake covered with foil for 35 minutes. Uncover and bake another 10 minutes until cheese is golden and bubbly. Remove from oven and let stand for 5 to 10 minutes before serving.