Blueberry Zucchini Bread


When it comes to quick breads, I have a few recipes in my repertoire, but this blueberry zucchini bread is my new favorite. If you have never used zucchini in your baking, you might be thinking that this sounds like a horrible idea, but let me put those bad thoughts to rest. The zucchini makes the bread perfectly moist and the blueberries give this bread a sweet burst of flavor! Because this bread is not too sweet, it would be a great snack and even breakfast! I had a lot of zucchini left over in my fridge after making my baked zucchini and squash recipe the other day and it looked like it was starting to go bad so I wanted to use it up quick! My first thought was to just throw it in a quick bread, but after looking around My Baking Addiction, I came across this recipe for blueberry zucchini bread. I am a big fan of using cranberries in quick breads and I don’t know how I never thought to put blueberries in the batter given the similar texture and tart flavor they have. Anyway, as soon as I saw this recipe, I knew I had to try it and I just so happened to have a container of fresh blueberries in my fridge just waiting to be eaten.

I followed the original recipe pretty closely except for a few things. First, I used a stick of butter instead of the vegetable oil because I have used oil before in quick breads and it seems to make the bread more dense. Personally, I prefer the texture and flavor that butter gives. Plus, it’s a little healthier than using vegetable oil. The second thing I changed was the flour, I didn’t have whole wheat flour on hand, so I just used all-purpose flour. The only other thing I changed was the amount of sugar. I didn’t want this bread to be too sweet, so I cut back on the brown sugar and the white sugar. I used 1/4 a cup of each instead of a 1/2 cup each that the original recipe calls for. I’ve listed my changes below, but if you want to see the original recipe, click here.

Blueberry Zucchini Bread

Ingredients:

Makes 1 loaf

– 2 eggs, beaten

– 1/2 cup butter (1 stick), softened

– 2 tsp. vanilla extract

– 1/4 cup brown sugar, tightly packed

– 1/4 cup white sugar

– 1 1/2 cups all-purpose flour

– 1 cup grated zucchini

– 1 cup fresh blueberries

– 1/2 tsp. baking powder

– 1/8 tsp. baking soda

– 1 1/2 tsp. ground cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease an 8.5 x 4.5 loaf pan.

2. Beat eggs, vanilla, sugars, and butter together in a large bowl. Fold in zucchini.

3. In a separate bowl, mix flour, baking powder, baking soda, and cinnamon. Add flour mixture in with the rest of the batter and mix until combined. Gently fold in blueberries.

4. Pour batter into loaf pan and bake for approximately 55-60 minutes, or until you insert a knife and it comes out clean. Allow bread to cool in pan for at least 15 minutes before transferring to a wire rack or dish to cool completely.

Notes:
– I sprinkled some oatmeal on the top of my bread before sticking it in the oven to give it a wholesome look. You could also try sprinkling some brown sugar!
– Want to make this bread a little more nutritious? Try adding in a 1/4 cup of ground flaxseed!

Rosemary Roasted Potatoes

I make these roasted potatoes quite often as a side dish with chicken, fish, steak, and even sandwiches or burgers. They are much healthier than frying and are pretty simple to make! My favorite part about these potatoes is the addition of fresh rosemary. Rosemary is one of my favorite herbs to use in my recipes. It smells and tastes SO good! If you want to make it a little healthier, you can use sweet potatoes!

Rosemary Roasted Potatoes

Ingredients:

Serves 4

– 3 large Idaho potatoes, peeled and diced into cubes
– 1 1/2 Tbs. extra virgin olive oil
– 1 Tbs. garlic, minced
– 2 Tbs. chopped rosemary
– salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees F. In a bowl, combine potatoes, garlic, rosemary, olive oil, and salt and pepper. Spread onto a greased baking sheet in a single layer. Bake for 30 minutes or until golden brown. Flip potatoes once or twice while cooking so that they can brown on all sides.

Baked Zucchini and Squash


I have been in a side dish rut lately. I feel like I always make the same side dishes and I have been wanting to try some different veggie side dishes aside from my typical steamed broccoli, asparagus, and salads. I saw a big display of zucchini and squash last weekend at my grocery store and decided to try to come up with a simple and yummy recipe for them! This recipe is super easy to make and the Parmesan cheese gives the zucchini and squash a nice crisp!

Baked Zucchini and Squash

Ingredients:

Serves 4

– 2 medium zucchini and 2 medium squash, sliced into 1/2 inch slices
– 1 1/2 Tbs. extra virgin olive oil
– 2 Tbs. grated Parmesan cheese
– salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F. In a bowl, combine zucchini, squash, cheese, olive oil and salt and pepper. Spread onto greased baking sheet in a single layer. Bake for 15-20 minutes or until golden brown*. Flip halfway through so that the veggies can brown on both sides.

*Notes: The Parmesan cheese can burn if you don’t keep an eye on the veggies, so be careful!

Baked Shrimp Scampi


I’m typically not a big fan of shrimp, but this shrimp scampi recipe meets my approval! My grandma used to make this shrimp scampi all of the time when she used to be a cook in a restaurant with my great-grandmother. While many scampi recipes are cooked on the stove, I like to bake mine in the oven with some breadcrumbs! I recommend serving the shrimp with my pasta aglio e olio, roasted potatoes, or steamed veggies!

Shrimp Scampi

Ingredients:

Serves 4

– 1 lb. raw shrimp, peeled and deveined (I also like to cut the tails off, but you can certainly leave them on if you want!)
– 1 tsp. salt
– 2 Tbs. extra virgin olive oil
– 2 Tbs. fresh lemon juice
– 1 1/2 Tbs. white wine
– 2 Tbs. butter
– 1 1/2 Tbs. bread crumbs
– salt and pepper

Directions:

1. Preheat oven to 400 degrees F. In a pie dish or small baking dish, arrange shrimp in a single layer.

2. In a small bowl, combine olive oil, lemon juice, and white wine. Whisk together and drizzle evenly over the shrimp. Sprinkle lightly with salt and pepper. Sprinkle the bread crumbs evenly over the shrimp.

3. Cut butter into small cubes and place a cube of the butter over each piece of the shrimp.

4. Bake for approximately 10 minutes.

Chocolate Peanut Butter Pie

Chocolate and peanut butter. Peanut butter and chocolate. Two of the greatest foods on earth and when combined together, it’s pure bliss! This pie is awesome not just because it includes two of my favorite ingredients, but also because it’s low-fat and low-sugar, AND it’s so easy to make, a caveman could do it (no offense to any cavemen reading this…). By using low-fat and sugar-free ingredients, this pie is guilt-free and totally bangarang! (yes, I was watching Hook while I made this…)

I wish I could have made this completely sugar-free, but my grocery store doesn’t carry sugar-free crust. For the peanut butter, I used the all-natural kind which is much lower in sugar compared to the regular kind. If you aren’t worried about calories or sugar, feel free to swap these ingredients for the regular kind. If you do want to make this completely sugar-free, I do know you can get sugar-free crust and sugar-free peanut butter at health food stores or online.

Now, since this is a pudding pie, it is not very easy to serve. If you want a good presentation and be able to have neat and clean slices, I recommend freezing the pie for an hour or two before serving it. Just make sure it doesn’t freeze all the way through or it will be icy and you’ll have to wait for it to defrost a bit.

Chocolate Peanut Butter Pie

Ingredients:

Makes 1 Pie

– 1 8 oz. container sugar-free Cool Whip, defrosted
– 1 1.4 oz. box instant chocolate sugar-free fat-free pudding
– 2 cups skim milk
– 1/4-1/3 cup all-natural peanut butter (add more if you want more peanut butter flavor)
– 1 reduced-fat graham cracker crust
– Optional (for garnish): chocolate bar (for shaving), chocolate sprinkles, cocoa powder

Directions:

1. In a large bowl, mix pudding and skim milk together. Pudding should set in about 5 minutes.

2. Melt peanut butter in microwave for approximately 20 seconds. Mix into pudding mixture.

3. Add half of the container of Cool Whip and mix well. Pour pudding mixture into pie crust.

4. Use the remaining Cool Whip to spread over the top of the pie. You can garnish the pie with shaved chocolate, sprinkles, cocoa powder, whatever you like! Refrigerate pie for 1 hour before serving.

My Dad’s Potato Salad

When it comes to potato salads, I am extremely picky. This potato salad is the main reason I am so picky. My Dad has been making this potato salad for years and my whole family loves it. He always makes a big batch when we visit and we will eat it with dinners and lunches for days after (though, it usually doesn’t last for too long in our house :)). I think the reason I like my Dad’s potato salad so much is because it has big chunks of potatoes and not a ton of mayonnaise. I really hate it when potato salads have tiny pieces of potatoes that are drowning in mayo! This potato salad is very easy to make and doesn’t require a ton of ingredients. The celery and green pepper add color and a nice crunch. You can use regular mayo, reduced fat mayo, and even the reduced fat made with olive oil kind and it still tastes great!

My Dad’s Potato Salad

Ingredients:

Serves 8-10

– 3 1/2 lbs. peeled Idaho potatoes
– 1/2 tsp. salt
– 1/2 tsp. black pepper
– 1 cup diced green pepper
– 1 cup diced celery
– 1/2 cup mayonnaise
– 4 hard-boiled eggs
– 1/2 tsp. paprika

Directions:

1. Dice peeled potatoes into bite-sized cubes. Put into large sauce pan and bring to a boil. Cook for approximately 10 minutes* on medium heat. Drain cooked potatoes in a colander and let cool.

2. In a large bowl, add potatoes, celery, green pepper, salt and pepper, and mayonnaise. Mix together.

3. Slice hard-boiled eggs and place over the top of salad. Sprinkle with paprika. (This is really for presentation-sake. You can mix the eggs and paprika in with the rest of the potato salad if you would rather! That is usually what happens once we all dig in anyway!).

4. Refrigerate potato salad for at least 2 hours before serving.

*Notes: To this day, I still have a hard time with over-cooking my potatoes. You want them to be fork tender, but you don’t want to overcook them to the point where they fall apart when you put a fork in them.