I don't know how it happens but for some reason I never seem to plan for weekend meals! We also had been expecting a hurricane over the weekend...that was then downgraded to a tropical storm. So I went to the store to stock up on the stuff we don't normally have..canned soup, beans, bread, etc. So most of what I planned this week we ate over the weekend. So far we still have power...but it is only mid day on Sunday as I type this. I hope with the food we have in the house will get us through until Saturday as then we are headed on vacation to FL for the week! Hopefully we won't have any hurricanes while we are down there!
-Chicken Taco Rice Bowls
-Corn Dog Muffins, watermelon
-Marinated Pork Tenderloin Salad,pineapple
-Peach Tilapia Packets,Rice Pilaf
Then I just have random things to fill in...soup, grilled chicken, tuna sandwiches, black bean quesadilllas aka...FEND FOR YOURSELF!
Peaches are in season here so I have been picking them up weekly. I saw these and thought they sounded delicious! Of course I realized late Friday night that it required more work than I wanted to do on a saturday morning so I tweaked the recipe a bit and used my new granola recipe!
Peach Cobbler Crumble Pancakes-Piece, Love, &Cooking
as I'm typing up the original recipe I realize this is NOT how I made them...so you can do the original which is linked above or...use my buttermilk pancake recipe, top with diced peaches, sprinkle of granola, and cook just like you would any other pancake!
**I used some with peaches and also some had blueberries. I really liked the crunch and texture the granola added to the soft texture of the pancakes! They were delicious!
*Sorry no picture...I had every intention of taking one and then the cake was GONE!
This recipe I stumbled on in one of my magazines. I have since made it twice and brought it to a cook out a couple weeks ago! It is perfect for this time of year when zucchini is plentiful!
I am also fairly certain that if you don't TELL the people eating this that there is zucchini it in...they will never know!
Chocolate Zucchini Cake with Peanut Butter Frosting
2 cups shredded zucchini
1 3/4 cups sugar
3/4 cup oil
2 tsp vanilla
2 cups flour(1/2 whole wheat)
2/3 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 recipe for peanut butter frosting
Preheat oven to 325 degrees. Grease 9x13 inch pan if needed.(This is also great for cupcakes!)
In a large bowl stir together zucchini, oil, sugar, eggs, and vanilla. Add in dry ingredients and stir well to combine. Place in cake pan and cook until toothpick comes out clean about 30-35 mins.
Allow to cool and top with peanut butter frosting.
**This is a delicious and moist cake! It got rave reviews at the cook out! I do normally mix in applesauce for the oil but it didn't look right so all oil it was! The frosting isn't overly sweet and is the perfect compliment to the moist cake!
I love Nutella...and my boys call it chocolate peanut butter. I KNOW if I called it by the real name they wouldn't touch it, but then again it would mean more for me! So I went on a hunt for a sale on it and finally found one so I could try out these muffins!
Nutella Muffins-adapted from Eat At Home
2 cups flour(1/2 whole wheat was used)
1/2 tsp salt
1 tbsp baking powder
1 stick butter
3/4 cup sugar
3/4 cup milk
2 tsp vanilla
Preheat oven to 350 degrees. Prepare muffin tins with liners or lightly greased.
Stir together flour, baking powder, and salt.
Cream together butter and sugar. Mix in milk, vanilla, and eggs. Add in dry ingredients and stir well to combine.
Place about 1 tbsp of batter in the bottom of the muffin tins. Place 1 tbsp(or so) of nutella, cover with more muffin batter and spread to conceal it. Place in oven and bake for 15-20 mins or until they are done.
**These look like a simply muffin, but the ribbon...or glob of nutella really lends a lot of flavor to this muffin. The boys enjoyed them. Next time I think I will swirl the nutella in so the flavor is spread out more!
I love granola...especially homemade! I keep trying out different recipes to find the one I love and I think this is IT!!
My friend Lori posted this on facebook one day and ever since I've been dying to make it! I finally had most of the ingredients on hand(I knew I was missing a few) then I figure out I was missing a few more. Thankfully granola is one of those things you can alter and tweak to your liking and it will still taste fabulous!
Homemade Granloa-adapted from Teacher Turned Mommy
1/4 cup oil(I used coconut oil)
1/2 cup honey or maple syrup
1 tsp vanilla
2.5 cups rolled oats
1/2 cup wheat germ(I used oat bran)
1 cup coconut
1/2 cup sesame seeds(or flax seeds)
1/2 cup chopped walnuts
1/4-1/2 cup chopped almonds
Preheat oven to 300 degrees.
Mix together honey/syrup and oil(If using coconut oil I just melted it on the stove first). Stir in vanilla. Combine the rest of the ingredients and mix together in a large bowl. Pour oil mixture over the top and stir well to combine. Spread out onto cookie sheet and bake for 30-35 mins, stir every 10 mins or so to keep it from sticking and to get it all toasty.
Remove from oven. Allow to cool completely stir a bit here and there to keep it from clumping.
**This was DELICIOUS!! It wasn't overly sweet or oily, it was perfectly crisp! I can't wait to have it for breakfast! The boys loved it too...sadly I'll probably have to share with them as well. the only thing different that I will do next time is to at least double it! This won't last long! I have since made 2 batches of this!
-Peach Crumble Pancakes
-Homemade Granola(new recipe that i PROMISE to post this week)
-Homemade Play Dough(non-edible)
-the boys are asking for some muffins too...not sure what kind though
-Spicy BBQ chicken tostadas(never got to them last week)
-Black Bean Tacos
-Crispy Honey Lime Tilapia, fruit, cucumbers
-Zucchini Parmesan, garlic bread, vegetables
-Sundried totmato pesto pasta
-Pizza Monkey Bread
-Tomato and Cheddar Hand Pies
I made these quite a while ago...and completely forgot to share them! The idea intrigued me and I wanted to make sure I got the recipe up while watermelon is still in season! She also has some watermelon cupcakes on her blog too that I haven't tried yet, but I bet they would be tasty!
It has been so long since I've made them I can't remember if I altered anything so here is the original!
Watermelon Muffins-shared from From Apples 2 Zucchini
1 1/2 cups flour
2/3 cup sugar
3 tbsp oil
1 cup watermelon pulp*
1/2 cup watermelon juice
2 tsp baking powder
1 tsp baking soda
Preheat oven to 350 degrees.
Mix all ingredients together until just moistened. Divide into muffin pan and bake for 15-20 mins. They are done when a toothpick inserted in them comes out clean.
*To get watermelon pulp takes a bit of work and time. You must first cut your watermelon up and then place it on a towel. Squeeze the watermelon until all the juice is out of it, or what you can get out of it. I didn't do this very well but none the less it still made tasty muffins!
***These were incredibly moist and pink! I loved that they were pink! My watermelon was a bit chunky so next time I'll chop it up finer. I do wonder if it would have the same effect if it was just pureed...something to think about for next summer! I loved the flavor as it was unique!
It's summer time and that means fresh, local veggies are in abundance around here! I love this time of year for them, although they aren't one of K's favorites, but he has to grin and bear it! He is not allowed to voice his opinion on veggies in front of the boys and because of this A LOVES and requests broccoli which is K's least favorite...
Ok now onto the recipe! The original post did grill the veggies, I'm out of propane for the grill so I just roasted ours!
Mediterranean Orzo Salad with Roasted Vegetables-shared from For the Love of Cooking
2 cups uncooked orzo
4 cups vegetables(I used onions, peppers, zucchini, summer squash), chopped
1 pkg feta(I used crumbles and they already had seasoning on it)
handful of kalamata olives, chopped(omitted)
*I also roasted some kale
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijion mustard
1 clove garlic, finely minced
dash of dried oregano
salt and pepper to taste
Preheat oven to 400 degrees. Place veggies on cookie sheet, drizzle with olive oil and oregano. Place in oven and roast about 20-30 mins or until tender.
Mix vinaigrette ingredients together in a small bowl and set aside.
Bring a pot of water to a boil, once boiling add in orzo. Cook until tender, drain
Stir together veggies, orzo, and vinaigrette. Mix in cheese and serve.
**I really liked this! I love the different textures of the creamy cheese, soft orzo, and crunchy veggies. I served this to our friend and his son one night for dinner and he really liked it. The 3 boys could have cared less...even K liked it with all those veggies in, but I'm sure the cheese made up for it!
This is has a bit long name that I have no idea how to say...which is Okinawa Takoraisu. I like taco rice better...it's much easier to say! I thought this recipe sounded interesting so I couldn't wait to try it.
I had picked up a package of beefalo at the farmer's market...pastured raised local meat! I figured with the price of meat lately I might as well get some that is healthier for us. We couldn't really tell the difference between this and regular beef.
I apologize for the lack of recipes posting...and this one doesn't even have a picture! But it is worth it even with out the picture!
I had some leftover pumpkin from the cinnamon chip muffins I made last week so when Hallee posted this recipe I decided to make it for the week.
Pumpkin Coffee Cake-shared from Hallee the Homemaker
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp cold butter, cut up
1/2 cup rolled oats
1/2 cup chopped pecans(omitted)
1/2 cup butter, softened
1 cup sugar(used a little less do to the yogurt)
1 cup plain yogurt(I did use greek vanilla)
1/2 cup pumpkin
1 1/2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
Preheat oven to 350 degrees.
Mix together dry ingredients. Combine yogurt, pumpkin, and vanilla. In a large mixing bowl cream together butter and sugar. Alternate adding the dry ingredients and yogurt to the butter mixture, mixing completely in between ending with the dry ingredients.Spread into 9x13 inch pan that has been greased.
Mix topping together and sprinkle over the top. Bake for 30-35 mins until cooked through.
**This batter was light and fluffy! The coffee cake came out delicious and moist it had a great pumpkin flavor as well.