Zucchini Muffins with Chocolate Chips

Today I was going to share a recent Mascarpone Mixed Berry Cake with you.  However, I have lost the photos.  I mean really lost them.  I have looked in camera, computer, phone.  I cannot find them.  It's just been that kind of a week and the fact that I am on the downward side of 55 years, well let's just say life is getting a little more challenging as the days go by.

So, stay tuned...I will have to make the Berry Cake again and reshoot the photos and share with you on a future date.

In other news, my coworkers have been extremely naughty as of late.  Destructive is more of a better description.  This photo (above) is just a small sample of the crime scenes I have been walking into when I return home from a work errand.

Don't let these cute cuddly faces fool you.  They pretend to be good when I am in the office, but if I step out for 10 minutes...there's no telling what I will come home to. 

Anyone else out there have coworkers like this??

We are in the preparation stages and research for our garden now.  I'm really looking forward to some fresh veggies and herbs to harvest this summer and try out some new dishes.

My new zucchini I know will be perfect for these.  I actually made these muffins last year (it's a miracle I found the old photo in my batch).  They are so delicious and comforting especially when you need to start your day off with a little something sweet to prepare your soul for any misbehaved coworkers.  Enjoy!

Zucchini Muffins with Chocolate Chips

Courtesy of Once Upon A Chef with Jenn Segal

2 cups all-purpose flour, spooned into measuring cup and leveled-off

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 stick (1/2 cup) unsalted butter, melted

1 cup packed light brown sugar

2 large eggs

2 tsp vanilla extract

1 medium (9 oz) zucchini, grated (no need to wring dry)

1/2 cup plus 2 Tbl chocolate chips

2/3 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees and set rack in the middle position.  Generously coat a muffin pan with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Set aside.

In a large bowl, whisk together the melted butter and brown sugar.  Add the eggs and vanilla extract and whisk to combine.  Stir in the zucchini.

add the dry ingredients to the zucchini mixture and stir until just combined.  Stir in 1/2 cup of the chocolate chips and all of the nuts (if using).

Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely.  Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere.

Bake for 20 to 22 minutes, or until a tester comes out clean.

Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.  Serve warm or at room temperature.

One Year Ago: No Post

Two Years Ago: "Cilantro and Lime" with Pineapple Margaritas

Three Years Ago: Apple Pie Pull-Apart Bread and Baby Birds

Four Years Ago: "The" Applebee's Oriental Chicken Salad and When In Rome

Five Years Ago: Bundt Pan Chicken and Small Town Feel

Six Years Ago: Alabama White Barbecue Sauce and Gift Baskets

Seven Years Ago: Mayan Chocolate Cookies...and Memorial Model

Eight Years Ago: Pizzette, Soup, Naked and Afraid

Bami Goreng

Perhaps I am still spinning from our Asian fusion dinner from the Masters last week, or perhaps I am just really craving homemade authentic Asian cuisine.  Either way, I got very lucky stumbling (okay I actually was down one of my infamous rabbit holes that I have no idea how it got started) on this dish from Valerie Bertinelli.

Valerie says this is one of Mrs. Van Halen's favorite dishes of her son Eddie.  I must admit, it is now one of my favorites too!  LOVE this dish!!  It has so many levels of flavor that just keep on giving and giving.  Best part...it's even better the next day as leftovers.  I hope you enjoy it too.

P.S.  I recommend doubling the (Ketjap Sambal) sauce!  Yummy!!

Bami Goreng

Courtesy of Valerie Bertinelli

Ketjap Sambal

1 Tbl canola oil

2 tsp minced garlic (1 to 2 cloves)

2 tsp grated fresh ginger (a 1-inch knob)

2 tsp minced seeded jalapeno

1/4 cup packed light brown sugar

1/4 cup tamari

1/2 tsp five-spice powder

1/4 cup water

Bami Goreng

1 Tbl canola oil

1 cup thinly sliced red onion (1/2 onion)

2 tsp minced garlic (1 to 2 cloves)

2 ts grated fresh giner (a 1-inch knob)

1 cup thinly sliced red bell pepper ( 1 bell pepper)

8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise (or use chicken thighs)

Kosher salt

2 cups thinly sliced Napa cabbage

1 Tbl sambal oelek (fresh ground chili paste) or can substitute with Sriracha

8 ounces thin spaghetti, cooked

Lime wedges for juicing and serving

Roughly chopped cilantro leaves, for garnish (optional)

Fresh bean sprouts, add right before serving on top (optional)

For the Ketjap Sambal:

Heat the canola oil in a small saucepot over medium heat.  Stir in the garlic, ginger, and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes.  Add the brown sugar, tamari, five-spice powder and 1/4 cup water.  Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes.  Remove from the heat and set aside.

For the Bami Goreng:

Heat the canola oil in a 12-inch sauté pan over high heat.  Add the red onion garlic and ginger and cook until softened.  Add the red pepper.  Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total.  Add the cabbage, stir in the sambal oelek, and then deglaze with pan with 1/4 cup water.  Cook for 2 to 3 minutes, until the water is evaporated.  Finally, add in the cooked spaghetti and half of the ketjap sambal.

Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap.  Add a squeeze of lime and garnish with cilantro and/or bean sprouts.  Serve with extra lime wedges on the side.

One Year Ago: No Post

Two Years Ago: Five Star Staycation Breakfast

Three Years Ago: Italian Chicken Sheet Pan Supper and False Spring

Four Years Ago: National Picnic Day with Loaded Baked Potato Salad

Five Years Ago: Bundt Pan Chicken and Small Town Feel

Six Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Seven Years Ago: Lemon Orzo Shrimp and Asparagus

Eight Years Ago: Cheese Souffles

7th Annual Masters Champions Dinner and Featuring The Augusta Azalea Cocktail

 

It's spring and around here that only means one thing (other than relentless snow blizzards)...it's golf season and time for The Masters and Champions Dinner.

This is our 7th year hosting the annual event.  If you're new here to this site my husband is an avid golf fan and add to that I love to host themed dinners.  This adds up to the Champions Dinner every year.

Each Masters winner must host a dinner for prior Champions every year during Masters week before the official tournament begins.

This year Hideki Matsuyama hosted a phenomenal dinner as a tribute to his Japanese heritage.  I wait and wait for the big dinner menu to be revealed then it's off to the final planning stages.  

Each couple is assigned a course from the dinner menu.  As hosts, we always take the main dish and take care of all the set up and details...including everyone's commemorative, personalized menu place card.

This year since our lower level is finally complete, we were blessed to have the inaugural event in our new Dining Grotto, which was just so much fun to share with everyone.

As always, the original Masters Champions Dinner portrait makes its return appearance front and center in the new bar area.

Speaking of bars...this Azalea Cocktail is by far my absolute new favorite libation!  I will be enjoying these all summer long.  I hope you enjoy them too.

Augusta's Azalea Cocktail

5 ounces lemonade, fresh-squeezed

1/2 ounce Grenadine

1-1/2 ounces Vodka

1 Maraschino cherry, garnish

1 slice orange, garnish

dried rose petals, optional

Place martini glasses in freezer one hour before serving time.

Combine the lemonade, grenadine, and vodka in a cocktail shaker with ice.  Give it a really good shake!

Strain the contents of the shaker into a chilled martini glass.

Garnish with Maraschino cherry and a slice of orange.  Add a couple tiny dried pink rose petals for floating on top.

Cheers!

One Year Ago: No Post

Two Years Ago: Dole Whip Mimosas with Easter Blessings

Three Years Ago: 4th Annual Masters Champions Dinner...Sweet Corn Creme Brulee

Four Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Five Years Ago: Creamy Rosemary Potatoes

Six Years Ago: Torta Rustica and Tax Day Anniversary

Seven Years Ago: Cambozola Platter on the Patio and Meal Planning

Eight Years Ago: The Masters Pimento Cheese Sandwich

Pear, Goat Cheese, and Sausage Pizza...the new Picture Perfect Window Wells

 

We are finally starting to see the light at the end of the tunnel....or at least in our window wells.  During our downstairs build-out/remodel, we decided that the window wells needed some love too.

We went to such lengths with every detail on the interior of the new areas that we just couldn't take the sight of our window wells ruining the views.

My husband obsessive-bee in the bonnet-contractor researched and researched what our options could be in these wells.  He found a company that makes custom window well cover liners and that's all it took to start this train.

After much patience, time, measuring and re-measuring, we were up and running.  I think he had more fun accessorizing the bottoms to coordinate with the decorative liners more than anything.  Needless to say, there were many trips to our local stone yard, Lowes, Hobby Lobby, and Michaels.  The results were awesome!  

"Before" all the lower level window wells.

The golf themed window (because of course)...and yes that is an actual golf ball we added as accessory.

So perfect for our game and movie room areas.

Up next, the "Aspen Suite".

I actually had to rummage through a local wood yard to find small pieces of Aspen and Birch trees.

And finally, the "Lodge Room".

My favorite piece is the tiny little canoe I purchased for "on the bank" of the creek.

That my friends, is our new window well reveal and we are so thrilled with how all of the windows turned out to coordinate with their rooms.

Since this took more time than we expected, I obviously have needed quick go-to dinners.  This pizza was amazing!  I love how the pear and basil just popped with freshness in every bite.  I hope you enjoy this as much as we did.

Pear, Goat Cheese, and Sausage Pizza

1 ready made pizza crust (we used Caulipower plain pizza crust)

pinch of ground black pepper

pinch of salt

1 Tbl crushed garlic

1 bartlett pear, thinly sliced

6 ounces shredded Mozzarella cheese

3 ounces crumbled goat cheese

6 ounces Italian sausage, cooked and crumbled

Honey (for drizzling)

1/4 cup fresh basil leaves, sliced into thin ribbons

Preheat oven to 400 degrees.  

On a large sheet pan, cover with parchment paper.  Place pizza crust on pan.  Brush top of crust evenly with drizzle of olive oil and brush oil to cover.  Sprinkle with salt and pepper.

Layer pears, mozzarella, goat cheese, cooked Italian sausage and crushed garlic over pizza. 

Bake 11-14 minutes until crust is golden and cheese is melted.

Remove from oven and drizzle with honey.  Sprinkle basil ribbons over pizza.  Slice and serve warm.

One Year Ago: No Post

Two Years Ago: Derby Dip and Dum-Dum

Three Years Ago: Apple Pandowdy and Epic Failures

Four Years Ago: White Trash Cookies

Five Years Ago: "Clinks" Spinach Salad

Six Years Ago: Mastering The Art of Desserts and The Masters

Seven Years Ago: Spicy Sausage Skillet and Home Sweet Home

Eight Years Ago: Mushroom Soup for Momma's Soul

Garlic Butter Chicken with Spinach and Bacon...and Chihuly Glass

Ever since I saw my first Dale Chihuly chandelier at Atlantis in the Bahamas, I became an instant fan.  Super fan if I'm being completely honest.

I have been in love with this incredible glass blowing works of art from Chihuly for years and always wanted to see one of his exhibits.

Last month while in Phoenix, I found out he had a show going at the desert gardens there.  Whenever I am on a trip I always look for adventures and expeditions to take during a visit.  This had to be fate that his pieces were there the same time as me.

My brother and I grabbed an Uber and off we went.  The weather was breathtaking and perfect.  As we walked the grounds, the sun was shining on the pieces at the perfect time to really enhance their glorious colors.

They even had a small indoor exhibit as we were leaving the property.  If you ever have the chance to see these pieces, you must treat yourself and take his tours.  I am still in awe!

While flying home, I saw this recipe online and just had to try it out.  Garlic...butter...bacon...there is nothing wrong with that sentence!  Enjoy!

Garlic Butter Chicken with Spinach and Bacon

Adapted from eatwell101

6 chicken thighs, boneless and skinless (or 3 chicken breasts)***

2 tsp olive oil

2 Tbl butter

3 Tbl minced/crushed garlic

1 small yellow onion, diced

1 cup low sodium chicken broth (or dry white wine)

1/2 cup crispy bacon, chopped

1-3/4 cups heavy whipping cream

3 cups baby spinach leaves (stems removed)

Salt and fresh cracked pepper

1 tsp Italian seasoning

1/2 cup fresh grated Parmesan cheese

Pinch of chili pepper flakes, optional

1 tsp cornstarch mixed with 1 Tbl of water (optional, if you like a thicker sauce)

Heat the oil in a large skillet over medium heat.  Season the chicken thighs on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through  Once cooked, remove chicken from the pan and set aside.  

Melt the butter in the remaining cooking juices leftover in the pan.  Add in the onion and garlic and saute until fragrant (about one minute).  Pour in the chicken stock (or white wine, if using), and allow to reduce down slightly.  Add the crispy bacon and fry for 1-2 minutes to release the flavors.

Reduce heat to low heat, add the heavy cream and bring to a gentle simmer while stirring occasionally.  Make sure to lower the heat to avoid the sauce to separate.  Add Italian seasoning and season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese.  Allow sauce to simmer for another minute until the cheese melts through the sauce.  For a thicker sauce, add the cornstarch mixture to the skillet and continue to simmer while quickly stirring the mixture through until the sauce thickens.

Add the cooked chicken and it's juices back into the pan; sprinkle with chili pepper flakes (if using), and spoon the sauce over each chicken thigh.

***If using chicken breasts instead of chicken thighs, slice them horizontally to make 2 halves and make the thickness even.  The chicken will cook faster this way.

Serve over gnocchi, pasta, rice, zoodles, cauliflower rice, or steamed veggies.

One Year Ago: No Post

Two Years Ago: Aspen Coffee

Three Years Ago: Pecan Crusted Halibut with Peach Beurre Blanc Sauce

Four Years Ago:  No Post

Five Years Ago: Pesto Chicken Caesar Salad and Puppies

Six Years Ago: Bunny Bark and Blizzards

Seven Years Ago: Pear Salad and the CIA

Eight Years Ago: Honey Ham Biscuit Sliders - Wife Of The Year