Zucchini Yogurt Multigrain Muffins

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

3/4 cup oat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt

1 cup white sugar

3/4 cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.

2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.

3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Zucchini Bites

1 envelope golden onion soup mix

1 1/2 cups shredded zucchini

1 cup shredded swiss cheese

1/4 cup dry bread crumbs

2 Tbsp. grated parmesan cheese

4 eggs

3/4 tsp. basil

Pre-heat oven to 325. In large bowl comgine all indredients. Mix well. Spoon into well greased mini muffin pans. Bake 20 minutes or until golden. Makes 24.

Easy Potato Zucchini Croquettes

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini, grated 

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying 2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Dash of Hot Sauce

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely. Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook. In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don’t crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.

 Combine the mustard and honey and serve as a dipping sauce for the croquettes.

In East Texas, Spring time is in the air.  Spring makes me think about salads.  This Asparagus Pasta Salad is a great way to have a one dish meal.  Just add grilled chicken breasts and your salad becomes a meal.

Asparagus Pasta Salad

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar

Salt and freshly ground black pepper Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Cut the spears in half. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

 

While laying in bed today with a horrible case of bronchitis, it seem like all the Food Network cooking stars were talking about Steak Diane. While I’m having a horrible time trying to breathe, this bronchitis has not affected my appetite.

From Wikipedia, the free encyclopedia: Steak Diane

Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.

The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.

My favorite recipe came from Paula Dean. I will be trying this recipe as soon as I’m back in the kitchen.

Steak Diane Recipe courtesy Paula Deen

6 tablespoons butter

1/2 cup sliced mushrooms

2 tablespoons minced onion

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

2 tablespoons snipped fresh parsley leaves

1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Quick corn on the cob, broccoli, and a tossed salad, and your meal will be done in less than 30 minutes.  A great dish on those busy days.

Nothing is fresher than homemade.  I hope you will enjoy a recipe that my husband loves.

1 cup mayo
3 tablespoons pickle relish
3/4 teaspoons chopped parsley
1/2 tablespoon finely chopped onions
Combine all ingredients. Store in refrigerator. Cayenne pepper or tabasco can be added if desired.