Zucchini Bread

I don’t even have a garden and I have a lot of zucchini in my refrigerator.  I don’t know how it happens.  You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini.  You just have to load up.  I’m using some of that zucchini to make  zucchini bread.  This is so easy to make and you can adjust it to your family’s taste.  Enjoy and don’t be afraid to pick up some extra zucchini.  You can shred it and freeze it in 2 cup increments and make zucchini bread in the winter.

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
2 eggs
1/2 cup applesauce
1 1/8 cup sugar
1 cup raisins
1 cup chopped walnuts (optional)
1 cup grated carrots (optional)
1 cup crushed pineapple (optional)

Grease and flour a 8″ X 4″ bread pan. Preheat oven to 325 degrees.

In a bowl mix together Flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, mix together zucchini, sugar and eggs. Gradually stir in the flour mixture to the zucchini mixture. Mix well. Stir in raisins, nuts or whatever optional ingredients you are using. Pour the mixture into the bread pan.

Cook the bread for 60 to 65 minutes. The zucchini bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool for 10 minutes Loosen the bread from the pan and put on a cooling rack.

Enjoy with coffee or tea. That’s all for this week. Until next time…From our Butcher Block to your Table.

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Cloud Buns

I couldn’t wait to try this recipe.  It has been forever since I have eaten a hamburger on a bun.  I usually end up eating my Burgers with a knife and fork.  Lettuce leaves can only go so far in “holding everything together”.  The cloud buns were able to stand up to my massive Burger and that is “huge”.

Cloud Buns

3 large eggs divided ( works well if eggs are room temperature)
1/8 teaspoon cream of tartar (1/8 teaspoon of white vinegar can be substituted)
3 Tablespoons of cream cheese (1/3 cup fat-free plain yogurt can be substituted)

Preheat oven to 300 degrees. Line a pan with parchment paper. Mix egg whites and cream of tartar (or white vinegar). Beat on high until stiff peaks form. In a large bowl mix the cream cheese and egg yolks together. Gently fold the egg whites into the egg yolk mixture. When all the ingredients are mixed together divide into 6 portions. Put these on the parchment paper. Smooth these down with a spatula.

Bake in the center rack for 20 minutes. Remove from oven. Cool thoroughly for 60 minutes and enjoy.

That’s all for this week. Until next time… From our Butcher Block to your Table

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Zucchini Fritters with Marinara Sauce

Gardens are producing a surplus of zucchini right now.  I am so excited because there are so many things you can do with zucchini.  I am sharing a recipe that can double as an appetizer or be served as a main course.  I hope you enjoy this.  It’s what the Butcher is having for dinner tonight.

Zucchini Fritters

1 zucchini shredded (either with a grater or a food processor)
1/2 sweet onion grated or chopped very fine (optional)
3 eggs
1 cup of grated Parmesan cheese
1 teaspoon granulated garlic
salt and pepper to taste (you will want to exclude additional salt if you salt the zucchini before squeezing out the excess moisture)
1 to 2 teaspoons cracked fennel seeds (optional if you really want more Italian flavor)

2 to 3 Tablespoons Extra Virgin Olive Oil

Tito and Son Pasta Sauce (available at your local meat market)

Squeeze the moisture out of the zucchini. You can also salt the shredded zucchini and let it sit for 15 minutes and then squeeze the moisture out of the zucchini. Mix the eggs with the shredded zucchini. Add the onions (if using) and add the Parmesan cheese and spices. Mix together. You may want to add additional Parmesan cheese or eggs depending on the size of the zucchini. Form the Mixture into balls (about 1/4 cup each)

Place 1 1/2 Tablespoons of the Extra Virgin Olive Oil into an iron skillet. Heat over medium heat. When the oil is hot (a drop of water in the oil sizzles) place the “fritters” in the pan. flatten down the balls with a spatula and crisp on both sides. This will take approximately 6 minutes per side. Drain. Keep warm in a 250 degree preheated oven. Repeat with the next batch.

I recommend serving these delicious fritters with a side of Tito Francona and Son Pasta Sauce. That’s all for this week. Until next time…From our Butcher Block to your Table

 

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Steak Fajitas with grilled vegetables

Grilled Flank Steak Fajitas

We are in the throes of Summer and I have been taking advantage of these beautiful days to walk, play tennis and grill out.  This recipe has become a family favorite and leftovers can be used to make delicious fajitas.Grilled Flank Steak

2 Flank Steaks (available at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder(available at your local butcher shop)
3 teaspoons ground Cumin (or smoked Paprika) (available at your local meat market)
2 teaspoons granulated Garlic (available at your local butcher shop)
1 teaspoon dried Oregano (available at your local meat market)

Fajitas

1 Sweet Red Pepper, Cored and sliced
1 Green Pepper, Cored and sliced
1 Orange Pepper, Cored and sliced
1 Sweet Onion, Peeled and sliced
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili Powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoons Granulated Garlic
1 teaspoon dried Oregano
Flour Tortilla Shells

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.</

Combine Olive Oil and spices in a Ziplock bag and mix well. Add peppers and onion to the Ziplock bag and marinade overnight, turning the bag several times to coat the vegetables.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Drain the peppers and onion. Place in double wrapped foil or a grill pan and put on the grill. Cook for approximately 20 minutes. After the peppers and onion have been on the grill for 6 minutes,
remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 7 to 8 minutes. Turn the Flank steaks and cook for an additional 7 to 8 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

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