Monthly Archives: August 2014

Zucchini Bread

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Franklin has a great farmer’s market and I might go a little bit over board when I visit them on Saturdays. Roasted and grilled zuchinni is so delicious, that it rarely makes it to my plate from the grill or stove top.
Recently, I was thinking of a different way I could use it. It occurred to me that I had never made zucchini bread and that all the times I had tried it, it was dry and tasteless. I wanted to like it though and so I set out on a quest to make it delicious.
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I love any green vegetables and now I have found a way to sneak them into a sweet snack! Now granted, this snack is also packed with oil, sugar and carbs, but there is zucchini tucked away in there.
I rest my case.
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I really don’t consider myself a baker, but this bread was not at all difficult and we ate every crumb!
Zucchini Bread 
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
pinch of nutmeg
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
instructions and directions: 
heat oven to 325 degrees
grease and flour a bundt pan or two 8 x 4 inch pan
sift flour, salt, baking powder, soda, and cinnamon together in a bowl
beat eggs, oil, vanilla, and sugar together in a large bowl. add sifted ingredients to the mixture, and beat well. Stir in zucchini until well combined. pour batter into prepared pan(s).
bake bundt pan for approximately 1 hour and 10 minutes. bake loaves for approximately 50 minutes. i like to peek at and knife test mine about 10 minutes before i think i may take them out. i would rather they be a little under done, than over done and dry.
adapted from an all recipes recipe

Welcome Back Tostada Suiza


I’ve been traveling the world and I just couldn’t find the time to write to you along the way. Or, I moved twice and my kitchen situation has been dicey, so I haven’t been sharing what I have been cooking between unpacking boxes and occasionally dining out 3 times a day. You take your pick.  And by you I mean all three of my readers.

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For my unofficial “welcome back to the blog world” party [really-you shouldn’t have], I decided to make something that was Mexican themed, naturally, and something really easy. It’s a take on one of my favorite dishes at our local Mexican haunt. It’s called Enchiladas Suiza. It was a week day though and I had already had too many Negra Modelos  couldn’t swing the enchilada part, so I give you: Tostada Suiza. You can thank me at my next surprise party.

De nada.

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gathering of just a few ingredients

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if you see this brand of tostadas, i would highly recommend them. not too salty and very crunchy.

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a hungry apple original 


1 pound chicken breast, raw

1 bell pepper, chopped (i used red)

1 can fire roasted tomatoes

1/2 cup low sodium chicken broth

1/2 cup of pickled jalapenos, more or less to taste

sea salt and pepper

pepper jack cheese, grated

pineapple tid-bits (or delicious pineapple salsa if you have a whole foods)

salsa verde

avocado, to garnish

cilantro, to garnish

instructions and directions:

heat oven to 350 degrees.

in a slow cooker, combine raw chicken breasts, tomatoes, pepper, jalapenos, chicken broth and the s&p.

cover and cook on low, for 6 hours. confirm that the chicken is done and shred.

lay out parchment paper on a cookie sheet and top tostada shells with: chicken and grated cheese.

bake for 5 minutes on 350 degrees.

top with salsa verde, pineapple and garnish with cilantro and avocado.