We love this bread…it’s really divine! We could eat an entire loaf the day it’s baked. (no, it’s not because I’m pregnant! 🙂
1.5 C. all purpose flour
1 C sugar
1/2 C vegetable oil
1 C grated zuchinni
1/2 C chopped walnuts
1/2 tsp cinnamon
1/2 tsp baking soda
1/8 tsp baking powder
1/4 C sour cream
1/2 tsp vanilla
- Preheat oven to 350. Grease a 9×5 loaf pan.
- Beat together eggs, sugar, & oil. Blend in grated zuchinni, then sour cream & vanilla. Mix in the flour, baking powder, soda, & cinnnamon. Stir in walnuts. Pour into prepared pan.
- Bake for 60 minutes. (your oven may be different.)
*If baking in muffin cups, bake for 35 minutes.
Thank you Scottsdale Moms Blog for giving me a wonderful writing opportunity. It’s so great to share with other Scottsdale mommas!
Do your grocery shopping at a Scottsdale Farmer’s Market
A great family friendly and refreshing activity is shopping your local farmers market for what you would normally purchase at the grocery store. Personally, I’ve been frequenting the Old Town Scottsdale Farmers Market on Saturdays, 8:30-1pm. You’ll find quite the wonderful array of locally grown, pesticide-free, fresh, organic fruits and vegetables, grains and nuts at McClendon’s Select Farms. If you happen to miss the McClendon’s farmers market on Saturday, you can catch it on Wednesdays in the Town & Country Shopping Center 8:30-2pm. McClendon’s Select is my favorite vendor. I’ve always been satisfied with their prices and my fruits and veggies. (Check their website for closing dates since the hot summer is approaching.)
Among McClendon’s, Old Town farmers market features many vendors selling fresh flowers, eggs, jams, breads, cheese, pastries and beef. Bring your pets, kids, and husbands. Or grab a java and come by yourself for some free time! Another one of my favorites is to pick up some delicious bread for dinner that night! A great way to support your local farmer is simply by feeding yourself and your family unprocessed food.
After a fun outdoors shopping trip for your food for the week, take a few minutes to prep some veggies so they become an easy snack option. Then, try this recipe out for a happy tummy! Always remember when cooking to trust your instincts and have fun! Throw on an apron and turn up the jams! Here’s two recipes that are hits in our house:
William’s Favorite Chicken
· 4-6 boneless, skinless chicken breasts
· 2 T. flour
· Dash of salt
· Dash of pepper
· Dash of paprika
· 2 shallots, chopped
· ½ cup white wine
· 1 cup chicken broth
1. Combine flour, salt, pepper, & paprika in a small bowl.
2. Dredge each chicken breast in the flour mixture and place in a skillet to cook.
3. When all chicken is cooked, put on a plate and leave to the side.
4. Add chopped shallots to the pan and cook for 2 minutes, stirring.
5. Then add the white wine and let it cook out, 3-4 minutes.
6. Add chicken broth.
7. Season with same spices that are on chicken.
8. Serve sauce over chicken.
*For a vegetarian meal, the sauce would be divine over some steamed veggies!
A quick side dish:
1. Slice some veggies you bought at the farmers market into big chunks. (zuchinni, mushrooms, tomatoes, onions, peppers, yellow squash)
2. Heat a pan on medium over the stove.
3. Add 2 T extra virgin olive oil.
4. Place all veggies into pan.
5. Season with salt, pepper, & thyme.
6. Cook 7-10 minutes depending on how soft you like your veggies.
Leftovers: If you have any leftovers, you can make a delicious, low-fat pizza!
Pesto Sauce or Roasted Red Pepper Sauce (Trader Joe’s)
Leftover Chicken (diced)
1. Use pita bread instead of pizza crust.
2. Spread either sauce lightly on top of whole pita
3. Top with leftover cut up chicken.
4. Top with sliced mozzarella. (When mozzarella is sliced, you won’t use as much cheese as opposed to cutting from a cheese log.)
5. Top with leftover veggies.
6. Bake at 400 degrees for 10-12 minutes.
This recipe was taken from the Pioneer Woman with slight alterations. I’ve so far, made it twice. Served it twice. And twice, all have loved.
- 3 T unsalted butter, melted
- 3-4 sprigs of rosemary, chopped
- coarse salt
- 1 tube of refrigerated rolls (I’ve used TJ’s & Pillsbury Grand rolls.)
- Place rolls in a pie plate leaving 1-2 inches between them. (I can usually fit 4 rolls in one plate. If you have a cast iron skillet, use that instead.)
- Brush melted butter on top of rolls. (be generous).
- Sprinkle with rosemary.
- Another dab of butter.
- Sprinkle with salt.
- Bake according to instructions on rolls.
- Oh my, yummy goodness!
This is one of my all time favs to make when people come over for dinner. It’s simple & delicious! Makes for a good amount of leftovers too.
For a complete meal, I serve this with buttered noodles, rosemary rolls, & a salad.
- 5-ounce frozen chopped spinach, thawed
- 2 1/2 to 2 2/3 pounds ground turkey breast
- 1 medium onion, finely chopped
- 3 garlic cloves, chopped
- 1 large egg
- 1 3/4 C milk
- 3/4 C bread crumbs
- 1/2 C freshly grated Parmigiano-Reggiano cheese
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 2 T unsalted butter
- 2 T flour
- 1 C chicken broth
- One 8-ounce package shredded provolone cheese or Italian cheese blend
- 1/2 teaspoon freshly grated nutmeg (eyeball it)
- Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
- Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
- Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.