• 06Mar

    Chicken Honey Mustard Biscuits

    We had these for supper on Wednesday night. I wasn’t sure they were going to work out because the batter was just so soupy. It looked rather unappetizing too. And you know what? I just realized I forgot to put the salt and pepper in. I used Jiffy mix, as it was on sale, instead of Bisquick. The biscuits turned out very soft, more like a dumpling than a biscuit. Next time, I will use Bisquick to see if the mix makes a difference, or if I need to cut back on the amount of milk being used. :)

    Chicken Honey Mustard Biscuits

     
    Serves 4

    3 cups baking mix, such as Bisquick
    1 cup milk
    1 cup shredded carrots
    3-4 scallions, thinly sliced on a bias
    1 small zucchini, shredded
    1 1/2 cups shredded chicken
    1/4 cup honey
    1/4 cup mustard
    1 cup shredded sharp cheddar cheese, divided
    Salt and ground black pepper

    Pre-heat oven to 425ºF.

    In a large mixing bowl, combine the baking mix and milk until almost completely mixed. Add the carrot, scallions, zucchini, chicken, honey, mustard, half of the cheese, some salt and pepper, and continue mixing until evenly combined.

    Using an ice cream scoop or two spoons, deposit the mixture into 2-inch rounds (just eyeball it) onto two greased baking sheets. Sprinkle the remaining cheese over the top of the biscuits and bake until golden brown and the cheese has melted, 15-18 minutes.

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  • 21Sep

    Chocolate Chip Zucchini Bread

    A Paula Deen recipe from Food Network. Ari loves Paula Deen, and when she plays “cooking show” Paula’s the one she pretends to be. She’s got Paula’s speech down pat – including Paula’s accent. It’s hilarious to watch. Anyway, I made a variation in the recipe from the way originally written. It calls for more orange zest than I was able to obtain, but I think I like it with the lesser amount. I may, one day, try it with more. Until then, though, I like it this way.

    This bread tastes really nice warm. The raw batter tasted very sweet, and I was worried that it would still be so sweet, but the orange zest helped cut it and made for a very nice bread.

    Chocolate Chip Zucchini Bread

     
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 teaspoon baking soda
    3 eggs
    2 cups white sugar
    1 cup vegetable oil
    2 teaspoons vanilla extract
    2 cups grated zucchini
    1 cup chopped pecans
    1 cup semisweet chocolate chips
    1 tsp orange zest
    Whipped cream, for serving
    Zucchini ribbons, for serving

    Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

    Sift together flour, baking powder, salt, spices and baking soda.

    In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

    Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

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  • 21Sep

    Brown Sugar Zucchini Bread

    I manage to score two big zucchini. And I mean big – they were 3 lbs each. Luckily, we love zucchini bread. I’m trying out several different recipes to see which ones we like best. This is the first one. It tastes okay warm (plain, with no butter or anything), but tastes 100 times better when it’s cooled completely.

    We based this recipe on one I found at the Food Network. We like it with a bit more cinnamon than they recommend.

    2 cups unbleached all-purpose flour
    1/2 cup packed light or dark brown sugar
    6 tablespoons granulated sugar
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    1 cup old-fashioned rolled oats
    3 large eggs
    3/4 cup vegetable oil
    2 teaspoons pure vanilla extract
    2 cups grated zucchini (about 2 medium zucchini)
    Turbinado sugar or other crystallized brown sugar, optional

    Preheat oven to 350 degrees F. Grease and flour, or spray with non-stick cooking spray, a 9 x 5-inch loaf pan.

    Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When well combined, stir in the oats.

    Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl then pour the mixture into the well. Combine lightly, then stir in the zucchini. Don’t overmix.

    Scrape the batter into the prepared pan, mounding it up in the center. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing.

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