A Few New Favorites!!!

Yes oh Yes!!!  Despite the heat, our zucchini is STILL producing!  Crazy right?!?!  Although I've gotten used to having my "daily dose" of zucchini, we are well over-due for something new!  A friend of mine had mentioned that she used hers to make chocolate cake with.  I thought it sounded a little odd at first, but this versatile squash has yet to let me down so I "googled" and found the recipe with the most consistent reviews and highest ratings.  I settled on one (it was rated 5 of 5 stars, with over 1000 positive reviews!) and since I had all the ingredients on hand, I whipped it up this afternoon.  The kids have all given it two HUGE thumbs up, and honestly I've caught all of them sneaking pieces thoughout the day!  (if they only knew they were eating veggies too! Ha!) 

So here you have it, one of my newest favorite recipes...

Chocolate Zucchini Cake

Ingredients:

1/2 cup butter, softened

1/2 cup vegetable oil

1 & 3/4 cup sugar

2 eggs

1/2 cup "sour milk" - add 2 tsp. lemon juice to 1/2 cup milk and let sit for 10 minutes (can substitute plain or vanilla yogurt, sour cream, or buttermilk)

1 tsp. vanilla

2 cups flour

1 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. salt

4 tablespoons unsweetened cocoa powder

2 & 1/2 cups shredded zucchini (you're going to need at least 2 "regular" size or 1 medium-large, also don't drain the zucchini - this helps the cake stay moist)

1/4 cup chocolate chips

Directions:

Preheat oven to 325.

Grease & flour a 13 x 9 inch pan.

Cream together butter, oil, and sugar. 

Add eggs one at a time, stirring inbetween.

Add sour milk & vanilla.  Blend well.

In a seperate bowl sift flour, soda, cinnamon, cloves, salt, & cocoa. 

Add flour mixture to butter mixture.  Stir in zucchini. 

Spread batter into prepared pan.

Sprinkle chocolate chips on top.

Bake for 45 minutes.

**Can be stored in a freezer for up to 6 months!

My own personal review of this YUM!  However, the next time I might try it without the cloves.  I saw that one review used nutmeg instead.  Hmmm, I'll think on that one.  Either way, it's moist like a brownie and you get about 1/3 serving of vegetables with every piece!  Cool huh!?!  Bet your veggies never tasted this good!  LOL!

I thought I'd share some other new favorites that I've come up with this summer.  With grilled chicken and these next two recipes, this is my "go to" meal when I want something on the lighter side or dinner super fast!  It's the best of both worlds and a regular on the "meal rotation" in our house.

Garlic Butter Rice Pilaf

I've never been a huge fan of things that come out of a box.  But you can definitely jazz this dish up with adding 2 simple ingredients, butter & fresh garlic!!!

This "recipe" is fairly simple.  In your pan melt 1 tablespoon butter and add 1 large chopped clove of garlic.  Heat through (about 2 minutes), then add the water, seasoning packet, etc. and follow the box directions!  Amazing the difference adding a little something extra gives this dish!  It's my kids' favorite rice, and they appropriately call it "yummy rice". LOL!

Another one of my favorite quick sides --- Garlic Snow Peas!!!!  (I guess it's pretty obvious I kinda like garlic!  LOL!)  Hey, I like to carry a "theme" though throughout dinner!  I imagine someone on a cooking show would say something like, "it's all about layering and building complex flavors"  Whatever... I like to maximize my grocery purchases! LOL! 

Garlic Snow Peas

You gotta love a recipe that uses the microwave, is only a handful of ingredients, AND can be ready under 5 minutes.

Microwave the snow peas according to package directions (4-5 minutes).

In a skillet over medium-high heat toast about 1/4 cup nuts of your choice (I prefer sliced almonds or pecans) for about 2-3 minutes.  Add 1 tablespoon olive oil and 1 large clove of chopped garlic.  Toss and heat through - about more 2 minutes.  By this time your peas should be nuked.  Cut a small hole in the corner, drain off any water, and then add the peas to the skillet.  Salt & pepper (I prefer kosher salt).  Toss to combine and coat, and enjoy!  My kids love "popping" the peas out of the shells. 

Hope you enjoy these new favorites!  I know we do!  I'm looking forward to adding more favorites to our collection soon... as a matter of fact, I was busy looking for new recipes this afternoon!

And speaking of recipes.... here's what we're having this week!  Whoo Hoo, I'm makin' it happen - yes, it's Meal Plan Monday on Monday!!!!  LOL!

MONDAY:  Grilled Chicken, Garlic Butter Rice Pilaf, Garlic Snow Peas & Chocolate Zucchini Cake

TUESDAY:  Make-Your-Own Pizza Night, Garden Salad, Fresh Fruit, Chocolate Chip Cookies

WEDNESDAY: Chicken Enchiladas (one of the new recipes I found today!) & Spanish Rice   

THURSDAY: probably eating out or leftovers... it's "Meet the Teacher" night.   

FRIDAY: Something grilled... I know, pretty specific right! LOL!  Jarred is on vacation this Thursday & Friday so I'm sure he'll be firin' up the pit plenty!

Have a BLESSED week friends!