Zucchini Stir-Fry with Chicken

 Yet another new Zucchini recipe I tried this summer when we had zucchini coming out our eyeballs. Super yummy. Love stir-fries. 

• 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
• 4 tablespoons low sodium soy sauce divided
• 2 teaspoons apple cider vinegar divided
• 2 teaspoons granulated sugar divided
• 1 tablespoon minced fresh ginger
• 3 cloves minced garlic about 1 tablespoon
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes
• 2 medium zucchini yellow squash, or a mix
• 1 large red or yellow onion
• 2 tablespoons extra virgin olive oil
• Sesame seeds optional for garnish
• Chopped green onion for garnish

1. In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.

2. In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.

3. Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.

4. In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.

via: https://www.wellplated.com/zucchini-stir-fry/

Apricot Crisp Bars

 These make a yummy bar but if I only want a crisp I just leave the bottom half of the topping and freeze it to use when I make it again. My mother-in-law made these and I had to make them again. Yummy especially when we have apricots coming out our ears. 

Ingredients 

• ▢ 4 cups chopped apricots (I leave them halved)
• ▢ 2/3 cup sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 tablespoon arrowroot or cornstarch
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 teaspoon almond extract
• ▢ 1 1/3  cups brown rice flour or oat flour *
• ▢ 2/3 cup tapioca starch * (I leave out)
• ▢ 1 1/2 cups old fashioned oats
• ▢ 1 cup light brown sugar
• ▢ 1 cup butter, melted
• ▢ * If you do not need a gluten free version of this recipe simply substitute 2 cups total of all purpose flour for the items with an *.

Instructions

• Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, arrowroot, and almond extract. Stir to combine and then let rest on the counter while preparing the crust.
• In a separate mixing bowl, stir together the flour, starch, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

via: https://barefeetinthekitchen.com/apricot-crisp-bars-recipe/#wprm-recipe-container-21155 

Shrimp & Cheesy Grits

 My sister shared this with me and it is delicious. I wasn't sure I'd like grits but they are super good. I ended up buying a big bag so we could make it more often. We like to serve it with sautéed Swiss chard from the garden. Cornbread if we're really fancy. 

Ingredients

• 1 lb shrimp peeled and deveined
• ½ tsp Cajun seasoning
• 4 slices center cut bacon chopped (I use some bacon bits from Costco)
• 1 onion chopped
• 2 tablespoons lemon juice
• 1 cup diced tomatoes
• 2 packets instant grits I use Quaker
• 2 wedges spreadable light Swiss cheese like The Laughing Cow
• ½ cup fat free cheddar cheese
• 1 scallion chopped

Instructions

• Chop the bacon and the onion.
• Add the bacon and onion to a frying pan over medium heat with a little cooking spray. 
• Cook them for 12-15 minutes or until the onions are caramelized and browned, and the bacon is crispy and all fat has rendered off. 
• Once cooked, remove the bacon and onion from the pan with a slotted spoon and place into a bowl to the side. 
• Keep the residual grease in the pan for the next step.
• Season the shrimp with the Cajun seasoning in a bowl, and toss to coat.
• Add the shrimp to the same pan with the remaining grease, and cook for a couple of minutes on each side until firm, pink and opaque. (Approximately 5 minutes).
• Once the shrimp is cooked, add the lemon juice followed by the diced tomatoes.
• Add the bacon and onion back to the pan. Stir to combine. 
• Cover with a lid for 5 minutes allowing everything to simmer together and the tomatoes cook down.
• Cook the grits according to package directions using water.
• Once cooked, stir in the two cheese wedges and the cheddar.
• Plate the grits with the shrimp, and chopped scallions for garnish.

via: https://sweetsavoryandsteph.com/shrimp-and-cheesy-grits/

 

Christmas Crack

 I decided to try Christmas crack this year and it is ADDICTING! I like to bake mine a little longer and let the Carmel caramelize a bit longer so it's all dissolved and a little crispier. Best stored in the fridge. We also like a few mint m&m's sprinkled on with the sprinkles.

Ritz Cracker Toffee Recipe

Ingredients:
40 Ritz crackers (enough to fill cookie sheet, also can do saltines but the ritz are super good)
1 cup butter
1 cup brown sugar
12 oz bag semi-sweet chocolate chips

Sprinkles, m&m's

Directions:

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Place ritz crackers on the sheet and spread out into rows
4. In a pan, bring butter and brown sugar to a boil
5. Boil, stirring constantly, for 2 – 3 minutes, until thickened (at least 5)
6. Pour over ritz crackers and spread out evenly with a rubber spoon or spatula
7. Bake at 350 degrees for 3 – 5 (closer to 10) minutes, until the edges start to brown and bubble. The whole cracker will bubble.
8. Remove from oven and sprinkle immediately with the chocolate chips over the top
9. Allow chocolate chips to set and melt for around 5 minutes, then use the back of a spoon or spatula to spread the chocolate out evenly. Top with sprinkles or toppings of your choice
10. Place ritz toffee in the fridge or freezer for 30 minutes, or until set
11. Once hardened, use your hands to break the toffee into pieces
12. Store ritz toffee in an airtight ziploc bag or glass jars in the fridge or freeze if needed to save longer.

via: https://www.lifeoncedarlane.com/the-ritz-cracker-toffee-recipe-you-need-to-try-now/ 

Kale Salad with Warm Vinaigrette

 

• 3 Tbsp. olive oil, divided
• 1/4 onion thinly sliced
• 3 cloves garlic, coarsely chopped
• 3/4 cup dried cranberries
• 2 Tbsp. red wine vinegar
• 1-2 teaspoons agave
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale chopped and massaged with some olive oil 
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta, goat cheese or asiago cubed or white cheddar 

1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.

Adapted from: https://www.gimmesomeoven.com/kale-salad-warm-cranberry-vinaigrette-recipe/#tasty-recipes-65433

Holiday Cranberry Jalapeño Dip

Ingredients:

12 oz fresh, uncooked cranberries

¼ cup green onion diced

1-2 fresh jalapeno peppers

2 Tbsp. cilantro (optional)

¾ to 1 cup sugar (according to taste)

1 Tbsp fresh lemon juice or lime juice

1/8 tsp salt

16 oz cream cheese (whipped) (can do 1/2 cream cheese if wanted)

Directions:

Use food chopper to chop cranberries (or if in food processor do in batches and only pulse a few times)

Chop green onion, jalapeño and cilantro

Mix chopped ingredients in a medium sized bowl

Add sugar, lemon juice and salt and stir gently until blended

Cover and place in refrigerator (at least a few hour or overnight)

Whip softened cream cheese about 2 minutes on high, and spread into pie plate. Drain cranberry mixture and spoon over top of cream cheese. Serve with Ritz crackers or tortilla chips. 

Chocolate Chip Zucchini Oatmeal Cookies

 These were really good and a good way to use up some of my end of season zucchini. I of course increased the zucchini. And usually leave a bit of the sugar out. The zucchini ends up having a coconut texture so they're kinda cowboy cookie ish. I did chill the dough the full 2 hours and they were perfect. 

via: https://sallysbakingaddiction.com/zucchini-oatmeal-chocolate-chip-cookies/#tasty-recipes-83197-jump-target

• 1 1/2 cups (140g) shredded & blotted zucchini (see step 1) (I did add the extra half cup and eyeballed it)
• 2 cups (160g) old-fashioned whole rolled oats.
• 1 1/4 cup (125g) all-purpose flour (I increased the flour here too)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed dark or light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 Tablespoon pure maple syrup*
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup (180g) semi-sweet chocolate chips

1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.