Pineapple Zucchini Bread

I made this one up from a mix of recipes I have used to make Zucchini bread.  I had lots of help from my 3 year old son and this is absolutely my favorite version of this bread yet.

3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder (if at altitude above 5000 ft, add an extra 1/4 tsp)
2 cups granulated sugar

1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract

2 cups shredded zucchini, drained and water squeezed out
About 1/2 (15 oz) can of pineapple chunks, well drained and chopped OR well drained can of crushed pineapple will do

Preheat the oven to 350 degrees F and spray/grease 2 standard 9x5 loaf pans.  Shred the zucchini and chop the pineapple and drain both well in towel or paper towels.  Mix together the dry ingredients in a small bowl and the wet ingredients in a large bowl.  Once the wet ingredients are well mixed add in the zucchini and pineapple then the dry ingredients to the wet mix slowly.  This will be pretty thick once all of it is in there.  Divide the batter between the two loaf pans and cook for about an hour or until the toothpick comes out clean.  Let these cool in the loaf pans for about 10 minutes then take them out of the pans to completely cool.  In my house we put cream cheese on the slices.  YUMMY!!!

NOTE...if you want to you can probably add some chopped dates or nuts to this recipe, but I prefer it just like this. 

Duck Chilli (could easily be beef)

So I have been making up recipes to use up the duck meat that my husband has brought home from hunting.  This one came out great and could easily be turned into something for steak, ground beef or goose.  Enjoy this chunky, medium spicy chilli.

Duck Chilli

6 duck breasts (approximately)
Milk (enough to cover all the duck breasts completely)
4 Tbsp butter
6 celery stalks
half red bell pepper
1 whole green bell pepper
1 sweet yellow onion
1 can red kidney beans (and the liquid it comes in)
1 can white navy beans (and the liquid it comes in)
1/2 C green chiles
1 1/2 tsp cayenne pepper
1 tsp cumin
1 1./2 tsp smoked paprika (sorry forgot to tell you this the first time)
1 Tbsp minced garlic

1 large can crushed tomatoes (I use Contadina)

1 bottle beer (I used 90 Shilling)
Clean the duck breasts and place the in a container.  Fill the container with milk until the duck breasts (or goose) are completely covered.  Leave the meat in the milk in the refrigerator for at least 2 hrs.  I kept them in the milk for over 4 hours.

Chop all the veggies and toss in a frying pan with a few tablespoons of butter on Medium heat until the onions are clear.

Toss the beans in the crockpot along with the green chiles.  Add the veggies you just cooked on top of those beans.  Now toss the garlic and a lil more butter and the spices in the frying pan and cook for a few minutes then toss that on top of the beans and veggies.  Add the can of crushed tomatoes at this time too.

Now turn the heat up a little on the frying pan and rinse the meat off.  Now brown up the meat.  If using duck make sure to cook it pretty rare.  Once you have browned the meat, cut it up into small bits almost like ground beef.  Toss the chopped meat in the mix and top it with the bottle of beer.  Mix it all up and cook on low for about 6 hrs or more.   Top it with sour cream and sharp cheddar cheese. 

Blackberry-Lemon Cheescake Squares

I am not sure where I found this recipe, but I love it.  I always thought cheesecake was hard until I made this one.  I especially enjoy the shortbread bottom instead of the usual graham cracker crust.

Blackberry-Lemon Cheesecake Squares

for crust:
    1 C all purpose flour
    1/4 C sugar
    1/2 C butter, softened (I used unsalted and add a tiny bit of salt to the recipe)

for filling:
    8 oz cream cheese, softened
    2 eggs (comes out better if you let these sit out while the crust is cooking)
    3/4 cup sugar
    2 tsp vanilla extract
    2 tsp fresh lemon juice (if you don't have it use 3 tsp lemon juice and no zest)
    1/2 teaspoon lemon zest
    1/3 cup sour cream
    2 cups blackberries



Preheat oven to 325 degrees.

In a medium size bowl, combine flour, sugar and butter with a fork or pastry cutter until crumbly.  Press into an 8 inch square pan.  Bake for 10 minutes.  Set aside to cool.

In a large mixer bowl, beat softened cream cheese until smooth.  Add eggs one at a time, mixing until incorporated.  Add sugar, vanilla, lemon juice and zest, beat about 2 minutes.  Mix in sour cream.  Fold in 2 cups blackberries.

Pour over crust and bake 40-45 minutes or until center is set.

Cool for 30 minutes and refrigerate for at least 4 hours or overnight.  Cut into squares or just dig in :-)

Broccoli and Cheese Soup (with Green Chile)

My Broccoli and Cheese Soup has a lot of green chiles in it which I LOVE.  I am not a big soup eater, but when I choose soup this usually on the list.  I am even happier if I have some good crusty peasant bread or sourdough to go with it.  The best is taking this with you in a thermos on a hike in the cold or when you have a sinus issue going on as I often do.  So, leave out the chiles if you like, but I want 'em. 

Broccoli and Cheese Soup

1 whole sweet yellow onion chopped
1 stick (1/2 C) butter (I used unsalted in this recipe so I can regulate the salt content in the soup, but whatever you'd prefer)
1/3 C flour (use more if you want this extra thick or less depending on your preference)
4 C milk (I use whole with this recipe, but 2% would work just won't be as creamy)
2 C half and half (or heavy cream)
Approximately 4 heads of fresh Broccoli chopped however you'd like
About 3/4 C of 505 Roasted medium green chiles (if you cannot find these in the jar next to the salsas ten go with one small can of hot chopped green chiles, it will taste a little different, but still pretty good)
3 1/2 C cheese, shredded fresh (I use monteray jack and sharp white cheddar mixed)

Sea salt and black pepper to taste

Melt the butter in a pan ( I do this all in a large saucepan) on medium heat and toss in the chopped onion.  One the onion is turning clear (translucent) throw in the flour and stir until combined and keep stirring for about another minute.  Add the milk and, half and half and a tad bit of salt and pepper along with the broccoli and green chiles.  Stir this all together well then let it come up to a small boil and let it simmer for about a half hour.  Then add the cheese and stir it until all the cheese melts.  I prefer my soup chunky, but if you so choose this soup can easily be pureed in a blender.  Also I have made this recipe in the slow cooker.  When doing this in the slow cooker do not skip the onion frying step and do not put in the cheese until a half hour before shutting off the crock-pot.  I did this 4 hrs on low.  

Spicy Citrus Pork and Veggies

I made this a few days ago and have made other versions, but I like this one best.  I used a 5 lb pork loin and have used other cuts previously.  I actually liked the bone in thick pork chops better in the crock-pot only because I don't have to be so conscious of the cooking time as you do with loin so it doesn't dry out.  Easy and pretty healthy.  I like this one because as a lot of my recipes you can use the leftovers in almost anything.  I am going to take the leftover pork from this and make some brown gravy and mashed potatoes this time, but have used it in casseroles and tacos, etc.  

3-5 lbs pork
1 Tbsp HOT red chilli powder
1 tsp cumin
1 and a half heads broccoli
6 celery hearts
1 green bell pepper
half a bag of sliced carrots
1 sweet yellow onion
1 Cup Sunny D (or orange juice of any kind...I had Orange Pineapple Sunny D on hand)

Rub the pork with at least a tablespoon of chilli powder and a teaspoon of cumin.  I used more, but I like it spicy.  Then place the pork in the bottom of the slow cooker.  Chop all the veggies and pour those on top.  Then pour about a cup of Orange juice on top, cover and cook on low for about 4-7 hrs depending on cut and amount of pork.  I used a ton of veggies because they go fast in this recipe, but its all up to you.  

Kiawah Chicken (Chicken and WIld Rice Casserole)

This one is called Kiawah chicken because my Grandmother used to make it for us at her place on Kiawah Island, SC.  It is basically Chicken and Wild Rice Casserole.  I LOVE it, but the recipe as is...not exactly healthy for you.  I recently made some changes to this recipe based on what I had at home and also did it in the Crockpot.  I think I will continue making this in the oven instead of the slow cooker, but only because I miss the crusty parmesan top.  With the changes to the recipe, the flavor of the original definitely still comes through and it is healthier for you.  Enjoy.  I will show you the original and the updated version.  Feel free to make your own variations.


ORIGINAL
Kiawah Chicken Casserole

2 fryer chickens, cooked and boned

1 6oz box long grain and wild rice

1 can cream of celery soup

1 onion, minced

1 4oz jar pimientos, chopped

2 cups mayonnaise

2 8oz cans water chestnuts, sliced

2 16oz cans French style green beans, drained

Paprika and Parmesan cheese

Preheat oven to 350. Cook rice as directed on box. Add all ingredients

except paprika and cheese. Mix together thoroughly and then pour into a

greased 9 X 13 inch baking dish; sprinkle liberally with paprika and cheese.

Bake at 350 for 30-40 minutes, or until bubbly. This recipe freezes well.

When frozen, casserole needs to be removed from freezer at least 4 hours

before heating to serve.

UPDATED VERSION
Kiawah Chicken and Rice Casserole

1 can of cream of celery
1 can of cream of mushroom
1 cup of light mayo
3 extra lrg boneless skinless chicken breasts
1/2 a lrg sweet onion
3/4 of a 4oz jar of pimentos
approximately 2 cups of fresh chopped green beans
2 small boxes long grain and wild rice with seasoning packets
2 cans water chestnuts drained
6 fresh mushrooms chopped
Paprika to taste (I use about a Tbsp)
Parmesan to taste (I use about 1/4 cup)


Put the first 6 ingredients in the Slow cooker and put the crockpot on low for 4 hrs.
At the 4 hr mark open the slow cooker and add chopped fresh green beans, chopped fresh mushrooms (about 6) and the 2 small boxes of rice with seasoning packets, 2 cans of water chestnuts and filled 3 water chestnuts cans worth of water and add that too.  I also added some paprika and plenty of Parmesan at this point.  I kept the pot on low for another 2 hours then took the chicken out and shredded it then put it back in.  YUMMY.  If you want to do it like the original in the oven then follow the same ingredients as here, but put it in the oven as above.

Sweet Potato and Leek Soup

I made this one up a few days ago and will definitely be having it again.  It happened because I saw some really fresh leeks at the store.  It is sweet, silky and spicy at the same time and can easily be thrown in the blender and pureed if you prefer, but I like it chunky.  My husband took it with him in a thermos while hunting and came home asking for more.  Enjoy.

Olive oil
3 leeks
1/2 sweet Vidalia Onion
1 small jar mushrooms
a handful of chopped carrots
1 Tbsp chopped or crushed garlic
1 Tbsp fresh ginger (I used the tube stuff)

2 cans coconut milk (I only had one, but wished I had a second which is also partly why so much broth)
1 tsp cayenne peppera dash of nutmeg
about 16 oz chicken or veggie stock (I used this mainly to thin out the mix a little so use how much makes you happy)
1 large can of sweet potatoes in syrup drained (I roughly chopped them while they were in the soup)

Heat up a large skillet to Medium and pour a few Tablespoons of Olive oil in.  Chop the leeks (just the white and light green) and then toss it a colander or big bowl of water and wash the crap out of them because they are notorious for containing dirt.  No one wants to eat pebbles.  Next chop the carrots if they aren't already.  Slice the Vidalia onion in thin slivers. 

Toss all the veggies except for the sweet potatoes in the heated pan.  Throw in the ginger and garlic and cook it down until the leeks and onion are clear and soft.  Then add the cayenne and nutmeg, coconut milk and broth.  Stir it all well and add the sweet potatoes.  Let it boil then simmer for at least 15 minutes.  At that point you could puree it all if you want, but I like my soup chunky.