Bread

Lemon Zucchini Bread

8:06 AM



Lemon Zucchini Bread 

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil not extra-virgin
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini

For the lemon glaze:
2 cups powdered sugar
3  tablespoons fresh lemon juice


Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans. Bake for 60-65 minutes, or until tester inserted in the center comes out clean. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Avocado

Mexican Street Corn Salad

8:21 AM




Mexican Street Corn Salad

4 cups corn (about 5 ears), cut from the cob
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tbsp lime juice (from about 2 limes)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
2 tbsp sour cream (or yogurt)
2 tbsp mayonnaise 
1/2 cup cotija cheese (or feta), crumbled

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits. Transfer the corn to a large bowl and let it cool for a couple minutes. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Serve cold garnished with additional cheese and cilantro, if desired.

Esau

How Bad Do You Want It?

6:32 AM



Are you familiar with the story in Genesis 32 where Jacob wrestles with God? Jacob, who twenty years earlier had fled to the land of Paddan-aram to escape the fury of his twin brother Esau whose birthright he had stolen, was now headed back to his home of Canaan with his wives, children, servants, and livestock.

He sends a messenger ahead to inform Esau of his coming, and much to his dismay Jacob learns that his brother is on his way with four hundred men by his side! Afraid this could only mean destruction, Jacob divides everyone and everything into two camps with the hopes that if one is destroyed the other will be spared. And after praying to God for deliverance, Jacob sends his entire company ahead in groups one after the other, until finally he is the only one left. 

Scared and alone, Jacob is approached by a strange man who mysteriously shows up and wrestles with him until daybreak. But this is no mere man. It is God Himself. And after deciding the match has gone on long enough, God dislocates Jacob’s hip with a touch of His hand and demands to be let go. But instead of releasing the Lord Jacob cries out, “I will not let you go until you bless me.” (Gen. 32:26) 


Jacob wanted that blessing from God and nothing would stop him until he got it. No amount of pain, fatigue, or fear was going to keep him from prevailing! So how about you? Is there a blessing that you want from God? Are you willing to be a warrior like Jacob to get it? Will you go to the mat with God wrestling in the dirt, fighting through the pain, enduring the exhaustion, and never letting go unless He blesses you? God rewarded Jacob’s dedication with that blessing he battled so hard for, and promises the same to us. All we have to do is ask ourselves, “How bad do you want it? “



Carrots

Roasted Parmesan Carrots

8:06 AM




Roasted Parmesan Carrots

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan. Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

Basil

Tortellini with Tomato Spinach Cream Sauce

7:22 AM



Tortellini with Tomato Spinach Cream Sauce

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Cream Cheese

No Bake Mango Pie

8:00 AM



No Bake Mango Pie

2 Regular or 1 deep dish graham cracker pie shell
1 (8 oz.) package of cream cheese, softened
1 (14 oz.) can sweetened condensed milk 
1 tbsp. lemon zest
2 large mangos, or 1 (16 oz.) bag frozen mango chunks
2 envelopes of unflavored gelatin 
1/2 cup milk

Dissolve gelatin in milk and microwave for 25 seconds; set aside. In a blender add mango and cream cheese. Blend until smooth. To the mango, cream cheese mixture add sweetened condensed milk, lemon juice, and gelatin. Blend until combined. Pour filling in pie crust and refrigerate 2 hours in the freezer or overnight in the refrigerator before serving. (Top with whipped cream and fruit if desired)