Baking has been on the back burner for me lately, so I was excited to have the time to try a new recipe today. Muffins are easier to make during a hectic day since they can all go in the oven in one batch instead of spending an afternoon taking trays of cookies in and out of the oven. I was inspired by the abundance of zucchini during the summer and always love to use ingredients that are in season. It also helped that we are hosting a play date and can try out this new recipe for snack since it is a sneaky way to get toddlers or picky eaters to eat their vegetables ;) Since I made these for toddlers I did not add walnuts or raisins, but feel free to add whatever you enjoy in yours. The result was a moist muffin with cinnamon, nutmeg and zucchini flavors perfect for the whole family to enjoy!
Source: Simply Recipes
Yields: 12-14 muffins
3 cups grated fresh zucchini
1/2 cup unsalted butter, melted
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
pinch of salt
3 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, crushed (optional)
1 cup raisins (optional)
* Grate the zucchini and then put in a strainer over a bowl to drain some of the water out so you don't have soggy muffins
1. Preheat the oven to 350F.
2. In a large bowl, combine the sugar, eggs and vanilla. Stir in the grated zucchini and then the melted butter.
3. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. If using, stir in walnuts and raisins.
4. Either coat each muffin cup with spray or muffin liners. Use a spoon or ice cream scoop to evenly distribute the dough among the cups, filling the cups up completely.
5. Bake on the middle rack about 25-30 minutes until the muffins are golden brown and the tops bounce back when you press on them. Test with a toothpick to make sure the center or the muffin is done. Set on a wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.
Wednesday, July 29, 2015
Shrimp is one of those items that we usually have on hand and is an easy go to healthy meal. This dish has a few ingredients that most people have in the house already and cooks up quickly for an easy weeknight meal that feels like you made something special. The shrimp have a bit of a kick with the crushed red pepper flakes and paprika. To mellow out the heat I served it over quick grits like they do in the south.
Sizzling Spicy Shrimp with Garlic
Adapted from: Williams-Sonoma
4 Tbs. olive oil
3 garlic cloves, finely minced
1/2 tsp. red pepper flakes
1 tsp. paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry white wine or chicken broth
salt and freshly ground black pepper, to taste
2 Tbs. chopped fresh parsley
In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.