Zucchini, carrot, & raisin muffins

Jul 25, 2011 by Ben

I’m still on my zucchini kick.  So I made these guys.  So freaking good!

I may have to make them again.  I sent most of them off with my wife for her work potluck, because I knew if I kept them at home I would eat them all.  I kept a few at home…and promptly ate them all.

My garden is finally starting to slow down on the zucchini kick, and I’ve been giving them away daily.

But I still have more than enough of these giant awesome zucchinis, so I made some killer muffins.  Here’s what you need.

 Ingredients:

1/2 cup sugar

2 tablespoons canola oil

1/2 teaspoon salt

1 large egg

1 cup grated zucchini

1 cup grated carrots

1/2 cup raisins

1 cup White Whole What Flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 375 and get yourself a bowl and lets get making these.  Its super easy.

In a big bowl, add a half cup sugar.

add 2 tablespoons canola oil

add 1/2 teaspoon salt

and mix it up

Grate 1 cup of carrots

and throw it in the mix

grate 1 cup of zucchini

and add it in the mix

stir this up.

In a separate bowl we are going to add our other dry ingredients together.  Add 1 cup White Whole What Flour

1 teaspoon baking powder

 

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

mix it up

so it looks like this and then mix it into the other bowl

stir that up now to get this great gooey mixture

add in the 1/2 cup of raisins

and mix it up.

Throw these in your oven at 375 for 20 minutes.

They will come out looking and make your whole house smelling amazing.

Add some butter and eat it.  Then eat another.  Then another.  Then give the rest of them away before you eat them all.

Ben…

I made a double batch of these and STILL had zucchini left over so I also fried up some leftover zucchini for dinner that night and it was awesome!!

This recipe was modified off of this awesome one.

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Bacon wrapped hotdogs

Jun 23, 2011 by Ben

If you’ve never had a bacon wrapped hotdog you are missing out.

I decided to try a video recipe this time. Let me know what you think.

Next time you pass by one of those sketchy looking street vendors selling these give them a try. Or better yet make one yourself.

Ben…

Like the video recipe? Let me know and I’ll make more.

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Momma Jane’s bread recipe

May 8, 2011 by Ben

Happy Mothers day to my wonderful mom and to all mothers out there!

I have the best mom in the world.   I really do.  And she makes THE best bread in the world.  She really does.

Growing up all my friends used to come over to my house after school, church, whatever just to to eat my moms food and especially her bread and jam.  THIS is the THAT bread recipe.

So when my mom came down for a visit we spent an entire weekend just cooking and baking and I got to sit back and just take pictures.  Brilliant! Actually I also got to eat all of the amazing food as well.   I mean  just look at those rolls!  oh yum.

You will want to make these rolls, nay, you will NEED to make these rolls.

Behold!  THIS is Mama Jane’s famous bread recipe

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Super Simple Sesame & Shrimp Noodles

Jan 25, 2011 by Ben

Was inspired by this recipe over at PioneerWoman.com and wanted to make a nice simple lunch today so I put tweaked it a bit, threw in some shrimp and voila.  It was so tasty, and super easy to make.

There are not a lot to this recipe, but it does require a bit of Asian flavors that you may not have around in your kitchen.  Luckily I do like to do a fair bit of Asian cooking so I had what I needed on hand and just had to get some shrimp to make this happen.  You can find all of these things on the Asian isle of any grocery store.

Stuff you’ll need (Ingredients):

• Noodles – any will work.  I used a wholewheat spaghetti noodle
• Shrimp
• Garlic – 3 or 4 cloves
• Green onion
• Soy Sauce
• Sesame Oil
• Chili Oil – I used Mongolian Fire Oil
• Canola Oil
• Sesame Seeds

Start boiling the noodles while you make your sauce

In a bowl add 1/4 cup soy sauce

3 tablespoons white sugar…this brings the sweet to the savory

mince up 3-4 garlic cloves

throw that in the sauce mixture

add 2 tablespoons of rice vinegar.  I used a roasted garlic rice vinegar.  I love garlic.

2-3 tablespoons of sesame oil now.  This stuff is awesome

now for the Mongolian fire oil.  Start with a 1/2 teaspoon and add more if needed.  A little of this stuff goes a long way but its oh so tasty.

now 4-5 tablespoons of canola oil to balance it out and give it some volume.

also grab a couple tablespoons of hot water from your boiling noodles and throw that in and whisk it all up.

take your green onion and chop it up

set that aside for later

Now when the noodles are done, drain and set aside, but keep them warm.  I cut all the tails off the shrimp because my wife doesn’t like them.

I wanted to add some shrimp to this recipe, so I did.   I added about a pound.

Throw the shrimp in a pan on high and add a little bit of the sauce you just created.  Stir the shrimp around for a minute or two

While the shrimp are cooking add the remaining sauce to the noodles

yummy

then add the shrimp into the nooodles

and stir stir stir.   Mix all those flavors together

garnish with the green onion and some sesame seeds and enjoy

This was a very easy and quick little lunch to make and everyone enjoyed it.  I also now have a lot of leftovers, which is awesome and I’ll definitely be making this one again.

Ben…

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Creamy chipotle penne pasta with shrimp and Cajun hotlinks

Jan 12, 2011 by Ben

“Something good but not hamburgers.”

That was the request for dinner from my NyQuil drunk wife as she was passing out to sleep(she works night shift at the ER). That is what she wanted for dinner, so that was what I was going to make.

With that very specific request in mind I set out to make something great that wasn’t hamburgers.

I looked around the house and saw what I had on hand. I had some extra Cajun hotlinks from re-making this recipe for new years eve.  Also had some pasta and some chipotle peppers, so I set out to make a nice chipotle cream penne pasta with shrimp and the Cajun hotlinks.  This recipe turned out so good and after being so sick and finally being able to taste food, this hit the spot, and was very easy to make.

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