National Zucchini Bread Day

So yesterday was National Zucchini Bread day and I was going to make a loaf after I dropped off Miss V at school.  Well I got a little side tracked by some wonderful moms.

When we got home yesterday afternoon, I pulled out the Food Network Magazine from May 2011 that had a Mix & Match Quick bread section.

Step One
Choose a flavor - One cup Zucchini, shredded and squeezed dry.

Step Two - Mix-ins (choose up to 1 3/4 cups but no more than 3/4 cups of nuts) I chose one cup of rolled oats and 3/4 cup toasted chopped walnuts.

Step Three - Preheat oven to 350 and lightly butter one 9x5 inch loaf pan or three 6x3 mini pans.

Step Four- Mix 1 3/4 cup flour, 3/4 cup sugar, 1 tsp baking powder and salt, 1/2 tsp baking soda, cinnamon and nutmeg in a large bowl.  Add in the mix-ins from step two.  In a medium bowl whisk 2 eggs 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 tsp vanilla extract and 1 tsp citrus zest (optional).  Stir your fruit or vegetables into the egg mixture, then fold into the dry mixture until just combined.

Step Five - Spread the batter into the pan.  Bake until a toothpick inserted comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for the mini loaves.  Cool 30 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Step Six- Make a glaze.  I chose Cream Cheese.  Whisk 1 cup confectioners sugar, 3tbs softened cream cheese, 2 tbs milk and 1/4 tsp vanilla extract.

It came out really tasty!!!

Lil' Kahuna Sliders

Miss V spotted these little sandwiches in Food Network Magazine recently.  I did have to make a few substitutions.

3 KING'S HAWAIIAN® Original Hawaiian Sweet Dinner Rolls, cut horizontally in half
3 pcs. chicken thigh meat
4 oz. Italian dressing
1 tsp. dried oregano
1 tsp. dried basil
1/2 green bell pepper, cut to the size of the dinner roll
1/2 red bell pepper, cut to the size of the dinner roll
1 oz. red onion, cut to the size of the dinner roll
6 pcs. pineapple chunks
Pineapple top for garnish
Pickle and olives to garnish
3 oz. lilikoi aioli (recipe below)

Combine Italian dressing, oregano and basil, divide. Marinate chicken thighs with half of the dressing mix for several hours and vegetables with the remaining dressing for half an hour.

Grill chicken, vegetables, and pineapple chunks.

Arrange on a skewer, cherry tomato 1st, top of bread, onion, bell pepper, chicken, bottom of bread, and a cherry tomato on the bottom to hold sandwich in place. Stick into the pineapple top any style you like.

Serve with Lilikoi Aioli 1/4 cup mayonnaise 2 tbsp. lilikoi (passion fruit) preserves Whisk together mayonnaise and preserves until smooth. Makes 3 servings.

So I accidently got the mini sub rolls which worked out fine.  The second substitution was that I used chicken breasts.  I cut the breast in half and on the thick piece, I sliced that in half to make it thinner.

I couldn't find passion fruit preserves so I used Mango which was really good.  Oh and I used grilled pineapple rings.

Oh and obviously I doubled the recipe since it was our dinner.  I served the with a tossed salad and sweet potato puffs.

These were really good and will definitely be made again this summer!



School Lunch Posts have been moved

Hi everyone,

I just wanted to let you know that I have a separate blog just for Miss V's School Lunches.  You can still follow them.  If you want to view the posts, they are located at http://punkarooniesl.blogspot.com/

Thanks
Lynn

Chicken Cordon Bleu Casserole

I orignally found this recipe on Pinterest.  Here is a LINK to the orginal recipe.  I did change a few things and my changes are below.

2 cups cooked rice, I used Mahatma
3 cups of cooked chicken, I like to roast mine in the oven
6 slices of Swiss Cheese
12 or so slices of ham, chopped up
2 cans of Cream of Chicken Soup
1/2 cup milk
1/2 cup sour cream
2 tbs dijon mustard
10 saltine crackers crushed
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp dried parsley

Preheat oven to 350

Spread the cooked rice in the bottom of a 9x13 pan

Place the 3 cups of cooked chicken on top of the rice

Next layer the six slices of Swiss Cheese over the Chicken



Next layer on the chopped ham

In a large bowl mix the soup, milk, sour cream, and dijon mustard until combined

Pour over the ham

Next in a baggie crush up the crackers and spices.

Sprinkle the crumbs over the soup layer.

Bake at 350 for 30 minutes or until hot and bubbly.

This came out really well!!!  I think the only thing I would change would be to use bread crumb instead of the crackers.

Bowling Ball Cake scene

Miss V was traumatized a few years ago when I ordered a GIRL bowling cake and didn't look at it when I picked it up.  When it was cake time and opened the box, it clearly is not a girl on the cake.  Since then she asks that I do not order a cake from the grocery store.  I have learned how to make a Monkey Face cake and a pair of flip flops for the past two years.  This year since she turned 10 we said she could have a BIG birthday party and she chose bowling with a few of her friends.

Then began the search for bowling cakes.  One of my friends sent me lots of cute idea and Miss V said she liked the most elaborate cake scene...I explained that I don't have that kind of talent.  Her response was cute "But Mummah, I have faith that you can make this, you are the best!"  With that comment, I couldn't let her down.

So I did the best that I could and it came out pretty good.  If you ask her it is the coolest birthday cake EVER!

So here is the process...pretty simple.  A batch and half of rice krispy treats, Wilton Sports ball pan, premade fonant, canned white frosting, and food coloring.

I also made a batch of cupcakes and cookie bowling pins.

Happy 10th Birthday Miss V!!!



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Melt In Your Mouth Monday, #61