Zucchini Chocolate Chip Cookies

I’ll admit it, I’ve never baked with zucchini before. Really, besides grilling it and sauteing, I haven’t done anything else with it. I was excited to plant it this year because I wanted those zucchini blossoms, but I was tired of hearing how good zucchini baked goods were without ever tasting them myself! This summer, this will change.

Of course, my first treat on the agenda was cookies. I skipped right over the obvious bread! These were delicious! Even my husband, who hates zucchini, loved them! I didn’t even trick him, he knew what was inside.

These are not healthy, there are 2 sticks of butter, but it’s a great way to get some vegetables in to someone who wouldn’t eat them otherwise. There were quite a few comments on the original recipe. Some stating that the cookie dough was runny and the cookie was bland. None of that here. I did add more chocolate chips than the original recipe called for. If you are going to have them in there, I need to see them! I also love seeing the little bits of green in there. Makes for such a pretty cookie.

Alright everyone, go eat your veggies!

 

Zucchini Chocolate Chip Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 sticks butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups shredded unpeeled zucchini, about 2 medium zucchini
  • 1 cup old-fashioned oats
  • 1 cup semisweet chocolate chips

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, Silpat, or spray with cooking spray.

In a medium bowl, whisk together the flour and baking soda.

In a large mixing bowl or stand mixer, combine the butter and sugars until smooth. Add the eggs and vanilla extract and stir until well combined. Then, add the zucchini and mix until well combined.

While stirring, slowly add the flour mixture. Stir until a stiff dough forms. Stir in the oats and chocolate chips.

Drop by rounded spoonful, about 2 tablespoons, on to the prepared baking sheet, about 2 inches apart. Bake for about 15 minutes or until golden brown. Remove the cookies from the pan and then allow them to cool on a wire rack.

Makes about 38 cookies. Store in the refrigerator for up to one week.

Source: Adapted from RightAtHome

Zesty Grilled Veggies

This is my favorite time of summer. When the garden has started producing vegetables and the great weather allows me to grill them. Grilling vegetables is my favorite way to eat them. Alone, with no seasoning is great, but sometimes I need a little something else. We picked a bunch of zucchini from our garden over the weekend and I couldn’t wait to throw some on the grill using this recipe. I’ve been using this recipe for years now. First, starting with store-bought Italian dressing as the recipe suggests and now making my own. Really though, it’s great either way so grab some veggies and get to grilling!

Zesty Grilled Veggies

Ingredients

  • 2 medium zucchini, cut diagonally into 1/2″ thick slices
  • 1 each red and yellow pepper, cut into 1/2″ strips
  • 1/8 cup Italian Dressing
  • 1/8 cup grated Parmesan cheese

Pre-heat grill to medium heat. Grill vegetables for 10 minutes or until crisp-tender, turning occasionally.

Place cooked vegetables in a large bowl and add dressing, toss to coat. Sprinkle with cheese and serve.

Makes 4 servings.

Source: Adapted from Kraftfoods

 

Kalbi Beef

Kalbi Beef, or sometimes referred to as Galbi, is another Korean dish that is similar to Bulgogi. The benefits of this marinade is that it uses common pantry items. I have used this recipe and some of my own variations for a long time. It is really tasty and quick and it has a different taste than most marinated beef that you’ll find at your summer barbecues so if you make this you are sure to please your crowd with something tasty and new!

Kalbi Beef

Ingredients

  • 1 lb short ribs or flank steak
  • 1/2 medium onion, finely chopped
  • 3 large green onions
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp sesame oil
  • 3 cloves garlic, minced

If using flank steak, thinly slice it and set it aside.

Whisk all of the ingredients together and pour into a Ziploc bag. Add meat, seal bag, and move the marinade around to fully penetrate the meat. Let the meat marinade for up to 24 hours.

Grill meat and serve with rice or wrap in Boston or Bib lettuce.

Source: Pink Bites

Mexican Rice

Mexican rice seems to always be an after thought. A simple side dish that is used to scoop up the last delicious bites of gooey cheese and sauce from the main dish. After trying this rice, I promise it will become a staple side dish, whether you’re making Mexican or not. I’ve tried a few recipes over the years and I’ve never found anything that I liked. Most used tomato sauce and were soggy. Nobody wants soggy rice. This rice is nice and fluffy and has a mild tomato taste. I opted to use all of the flavorings suggested and next time we decided that we’ll use 1/2 teaspoon of chili powder to up the heat. I’m not a fan of heat, but I think it could use more. You can find the Caldo de Tomate in the Mexican aisle at your grocery store. It’s a bouillon cube or packet and typically found in a box.

Authentic Mexican Rice

Ingredients

  • 1 Tbsp extra virgin olive oil or vegetable oil
  • 1 cup uncooked long grain white rice
  • 2 cups warm water
  • 1 1/2 tsp Caldo de Tomate

Optional ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

Directions:
In a mixing bowl whisk together water, Caldo de Tomate, optional onion powder, garlic powder, black pepper and chili powder, set aside. Drizzle oil into a non-stick saucepan and heat over medium high heat.  Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden. Add water mixture to rice then stir and cover pan with lid.  Reduce heat to low and allow rice to simmer for 20 to 25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Makes about 4 servings.

Recipe Source: Cooking Classy