Zucchini Chocolate Chip Muffins

Muffins. Muffins, muffins, muffins. They have been difficult for me the past few years. Finally, some that have worked and proven to be a post-worthy recipe. I've included must-do tips too...

First, I have this dark non-stick muffin pan and it's taken me 13 years to solve the burnt outside/barely done inside problem: lower oven temp. Usually, 25 degrees less would do the trick, but I've also recently realized my oven cooks a little hot (the same amount of time Ilene cooked her granola, mine was burnt). SO. For this recipe, even though it says 350, I put my oven at 320 degrees for the dark pans(minus 25 for the dark color and minus 5 to compensate for my oven) and 345 degrees for regular aluminum. They came out moist on the inside and just a touch crispy on the outside at about 19-20 minutes. My perfection.

The original recipe calls for *white flour, and a few other things, but I followed one of the comments to make them healthier so that I can double them, freeze them and have them ready for a running-late-before school breakfast. Anything that will help me avoid cereal, I'm up for. I dread the cereal aisle for two reasons. I don't feel confident that more than two of them are health approved, and I get tired of buying the same ones.

Anyway here's the recipe:

Zucchini Chocolate Chip Muffins

Ingredients

• 1 1/2 cups whole wheat*
• 2/3 cup white sugar(or less depending)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1/2 cup non-sweetened apple sauce(or one little prepackaged tub)

• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (next time i'm going to do MEDIUM grated zucchini so it isn't as wet. I did small grated on accident and I had to strain it so it wasn't a bunch of water...the milk takes care of any needed moisture, I would guess. Small grated zucchini has a tenancy to stay in mushy clumps and is harder to spread through the batter without over mixing. So I'll do a medium grater next time, even though these were still super yummy)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts(I don't put these in)

Directions

1. Preheat oven to 350 degrees F (see my notes above). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

 P.S. I'd like to try these non-chocolate-chip ones and compare because the nutmeg is tempting to add...let me know if you try them and like them!

Marinated Cherry tomatoes

http://allrecipes.com/recipe/14151/marinated-cherry-tomato-salad/

Marinated Cherry Tomato Salad

• 
  
• Prep
  10 m
• Ready In
  2 h 10 m

Recipe By:RAINEYJR

"This is a very delicious way to use an overabundance of cherry tomatoes."

Ingredients

• 4 cups halved cherry tomatoes
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 1 teaspoon dried parsley

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar

Directions

1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Pico de Gallo

Finally a Pico de gallo/salsa fresca that's post worthy. I've tried so many different salsas, and finally, this is what i've been searching for. Especially with garden white/green onions and garden romas. garden tomatoes makes the difference, I swear. Also, I didn't add anything more than a drip or two of garlic juice from the costco bottle and I thought i'd miss garlic (like other recipes include) but i didn't miss it and think i'd prefer it out. The onions give me bad enough breath :) I used this to dip chips in and my kids really liked it. I also added the costco mix of quinoa/brown rice, 1/2 can of black beans, and some of this salsa to a bowl and used it for quesadillas. (remember to put cheese on the bottom and after you put filling so that the tortillas stick together)

 

Salsa Fresca

Such a wonderful recipe to make in the summertime when tomatoes are fresh and flavorful, this recipe is best when made several hours ahead and is given time to marinate.

Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 to 3 fresh jalapeño peppers, seeded (ribs removed too) and finely chopped
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro
sea salt to taste

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.

Tips:

*This is great to prepare the evening before your event and let it marinate and chill overnight.
*Try adding corn or black beans to your salsa for a different twist.
*This salsa will keep for several days (covered) and kept refrigerated.

Alfredo Sauce

http://m.allrecipes.com/recipe/22831/alfredo-sauce/
Mark really wanted me to save this because it was so easy and creamy. I will make again.

Ingredients

• 1/4 cup butter
• 1 cup heavy cream --Beth used evaporated milk
• 1 clove garlic, crushed

• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley--Beth used 4  tsp dried

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Asian Salmon

http://damndelicious.net/2014/12/19/asian-salmon-foil/?m&m

This was a refreshing change and best of all, it was easy and quick. I cooked mine on parchment paper instead of foil. Since it wasn't surrounded by foil though I spooned some of the juice back on while cooking. 

Chicken Pot Pie Baked Potato

http://www.melskitchencafe.com/chicken-pot-pie-baked-potato/

These were good. It just made sense to put a baked potato with a chicken pot pie. I liked that I didn't have to make the crust too. 

Slow Cooker Beef Enchildas

http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

I don't usually like burritos that are mostly meat but these were different. We loved these! They tasted like a really good restaurant and they were easy because all the meat cooking was done in the crockpot.  I had a lot of meat and sauce leftover after making a big pan so I froze it for later. It was nice it made so much.