Monthly Archives: July 2013

Zucchini Mini Muffins

With zucchini being in abundance this summer and almost always on sale, why not pick up an extra squash the next time you are at the store and consider putting it in some bread?  Never had zucchini in bread?  You don’t know what you’re missing.  Zucchini bread was just as common in my house growing up as banana bread and it shocks be when people have never tried it before.  I once had a friend cringe at the thought of zucchini bread that you would have thought I was suggesting liver in bread.  But honestly, if you at all like banana bread, or even carrot cake, you must give zucchini bread a try.  When I had an extra zucchini in my fridge, I remembered I had this recipe for Zucchini Mini Muffins which makes for a quick bite for breakfast in the morning.

Shredded zucchini is added to a light quick bread batter accent by the flavor of allspice.  The result is fluffy bite-sized muffins which could easily be enjoyed as a quick breakfast or even as an after dinner snack.  And if you are able to eat just one, there is zero guilt involved.  Never considered zucchini bread, let alone zucchini muffins, before?  Definitely try this.  And since muffins freeze well, make a batch of these and throw them in the freezer.  Pop a few in your bag before you run out the door and microwave for a few seconds and your breakfast is ready.  Who would have thought that adding vegetable to a muffin could be so good?


The ingredients:


Preheat oven to 400°F.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, baking powder, salt and allspice in a large bowl.


Combine zucchini, oil, butter, vanilla, milk and egg in a small bowl; stir with a whisk.


Add zucchini mixture to flour mixture, stirring batter just until combined.


Divide batter evenly among 24 miniature muffin cups coated with cooking spray.


Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.



Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Garlic-Lime Grilled Corn

Have you had corn-on-the-cob yet this summer?  What is it about gripping a cob and biting down into the crunchy sweet corn while melted butter dribbles down your face, seeps through your fingers and drips down your arms that just screams summer?  Oh, it’s just so good.  I can’t have a real grill where I live so I have to settle with an indoor grill but it doesn’t matter: grilled corn is just so perfect on a warm day no matter which way it’s grilled.  This Garlic-Lime Grilled Corn is simple and tasty with only a few ingredients.

Fresh sweet corn is grilled until brown and tender before being brushed with a mixture of olive oil, butter and garlic.  A light dusting of lime zest adds yet another fresh twist to these cobs.  There are tons of ways to make your corn-on-the-cob but if you want something that isn’t too out of the ordinary and still celebrates corn’s summery sweetness, you’ll like this.  The lime doesn’t overpower the corn but enhances it.  A sprinkle of salt on top is just icing on the cob.


The ingredients:


Preheat grill to medium-high heat.  Place oil, butter, and garlic in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until butter melts; set aside.


Coat corn with cooking spray. Arrange corn on grill; grill 10 minutes or until done and lightly browned, turning occasionally.


Remove from grill; brush with butter mixture.


Sprinkle with rind and salt.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Pico de Gallo Bruschetta

July has been one hot month for us in the Northeast and now that the humidity has broken (at least temporarily), maybe I’ll actually start using my stove or oven again.  On really hot days, when you can’t get your thermostat to get any cooler than 80 degrees, sometimes you want to do as little moving around as possible.  On days like that, I have to find something light to eat and this Pico de Gallo Bruschetta seemed like a good bet.

Crusty baguette slices are toasted and lightly covered with cheese before being topped with fresh tomatoes, red onion, jalapeno, basil and lime juice.  The result is a light and summery bite that seems perfect for a warm night.  Although you have to turn the oven on briefly to toast the bread, it’ll be worth it in the end but honestly, you could just scoop this cool tomato mixture right on untoasted bread.  Do whatever you feel like, just stay cool doing it!



The ingredients:



Preheat oven to 425°F. Brush baguette slices with olive oil, and place on a baking sheet. Bake 7 minutes or until light golden brown.



Remove from oven; sprinkle evenly with cheese, and bake 1 minute or until cheese is melted.



Combine tomatoes and remaining ingredients in a bowl; spoon mixture onto bread slices.



Serve immediately.



Additions:  None

Omissions:  None


  • Basil instead of cilantro

Overall Rating:  Love It

Source: Coastal Living Magazine

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