Wednesday, August 31, 2011

LaBrea Bakery Telera Rolls

This isn't a recipe, but a must-try item from Costco.  I recently purchased a 12-pack of LaBrea Bakery Telera Rolls (used in Mexican Tortas) and am SO happy I did!  I thought they would be perfect rolls for sending sandwiches to school.  I was right.  But then I started thinking about how good they would be as panini sandwiches, specifically Cafe Zupas panini sandwiches.  I don't have a panini press, so I ended up using my griddle to first heat the rolls, and then heat the meat and cheese, and then topped the sandwich off with the fresh vegetables.  Mmmm!  You must try any of the following sandwiches with one of these amazing rolls!  I made the Milano (with cheddar rather than Muenster) and it was delicious!  I've also tried the Turkey Spinach Artichoke at the Cafe and loved it.

Turkey Cranberry:  Turkey, Cranberry Sauce, Sprouts, Muenster Cheese, and Honey Mustard
Honey Bacon Club:  Turkey, Bacon, Ham, Tomatoes, Muenster Cheese and Honey Mustard
Milano:  Ham, Tomatoes, Muenster Cheese, and Pesto Spread
Boston Crab Melt:  Crab Salad, Celery, Red Onions and Muenster Cheese.
Hawaiian BBQ Chicken:  Barbeque Chicken, Sliced Pineapple and Muenster Cheese
Ultimate Grilled Cheese:  Cheddar Cheese, Muenster Cheese, Tomatoes and Pesto Spread
California Turkey:  Turkey, Avocado, Tomatoes, Sprouts, Muenster Cheese and Ranch Dressing
Turkey Bacon Avocado:  Turkey, Bacon, Avocado, Tomatoes, Muenster Cheese, and Honey Mustard
Turkey Spinach Artichoke:  Turkey, Spinach Artichoke Spread, Muenster Cheese, Tomatoes, and Pesto Spread

Oh, and here are some links to the traditional Mexican Tortas...
Egg and Chorizo Breakfast Torta
Grilled Chicken and Chilies Torta

Happy Sandwich Creating!

Wednesday, August 24, 2011

Zucchini Cake with Sour Cream Frosting

I love that the zucchini in this recipe is pureed!

Zucchini Cake with Sour Cream Frosting


2 1/2 C flour
2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t cloves
1 1/4 C sugar
1/2 C butter, melted
1/2 C milk
2 eggs, beaten1 large zucchini, enough to make 1 1/2 C puree
2 1/2 C powdered sugar
1/3 C sour cream, room temperature
1/4 C butter, softened
3/4 t vanilla
1/8 t salt
  1. Peel the pretty green off of your zucchini.2. Chop that zucchini all up into chucks.3. Put the chunks into your blender and blend. Now. Don't be disappointed, but they may not blend up all at once. I generally have to stick a wooden spoon into the top and gently push the chunks into the blade. Careful now. Don't let the spoon get chopped. Just push down on the top a bit and soon you'll have a nice smooth consistency. You need 1 1/2 C of zucchini puree.4. In a large mixing bowl add the flour, soda, salt, cinnamon, nutmeg, and cloves. Mix with a wooden spoon to incorporate well.
5. In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini. 
6. Add the wet ingredients to the dry.
7. Beat with your electric beaters, or in your Kitchen Aid for about 2 minutes, or until nice and smooth.8. Spray your bundt pan generously with cooking spray. Pour the batter in and get this baby into the oven. Bake at 350 for 40 minutes.Stick a knife or toothpick into the center of the cake to be sure it comes out nice and clean before you take the cake out of the oven.
9. Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.
10. In a medium sized mixing bowl combine all frosting ingredients. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
11. Pour over the top of your cooled cake.

Tuesday, August 23, 2011

No Bake Cookies

Here's our favorite no bake cookie recipe.  They are such favorites that we don't have any around to take a photo of.  We ate them!

2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 cube butter or margarine
3 cups oatmeal
1/3 cup peanut butter
1 teaspoon vanilla
Pinch of salt

Mix sugar, cocoa, milk, butter and vanilla in pan and boil for one minute.  Remove from heat and add oatmeal, peanut butter and salt.  Mix until batter is thick.  Drop by spoon onto wax paper.  Let cool and enjoy!

Saturday, August 6, 2011

Zucchini Bread (2 versions)

We planted 1 hill of zucchini.  Of course, you know what that means!  We have more zucchini than we know what to do with.  I made two different versions of the Lion House Zucchini Bread (adapted recipes for less oil).  They both turned out delicious!  The only problem now is that I'm pretty much home alone for the weekend.  I hope my men return soon to help me eat it!

Zucchini Bread
Adapted from Lion House
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
3 eggs
1/2 cup oil
1/2 cup sour cream, buttermilk, or plain yogurt
2 cups sugar
1 T. vanilla
2 cups zucchini, grated
1 cup walnuts, chopped, optional

Grease well 2 large 8x4" loaf pans.  Set aside.  In large bowl, mix flour, baking soda, baking powder, and cinnamon.  Set aside.  In separate mixing bowl, beat eggs until light and foamy.  Add oil, sugar, vanilla, and zucchini; mix well.  Add flour mixture and mix just until moist. (overmixing causes tunnels and a course texture.)  Fold in nuts.  Pour into prepared pan or pans.  (Pans should be about 2/3 full.)  Bake at 350 for approximately 60 minutes or until wooden toothpick inserted in center comes out clean.  Do not overbake.  Serves 10-12.

Chocolate Chocolate Chip Zucchini Bread
Adapted from Lion House
2 oz. unsweetened chocolate, melted
2 cups zucchini, grated
3 cups flour, all purpose
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1/2 cup oil
1/2 cup sour cream, buttermilk, or plain yogurt
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Prepare two 8x4" loaf pans by greasing and flouring or by lining with parchment paper.  Melt unsweetened chocolate and set aside.  Wash and grate zucchini; set aside.  Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside.  Place eggs in mixing bowl and beat.  Add the sugars, oil, melted chocolate, and vanilla; beat until creamy.  Add the zucchini and stir together.  Mix in dry ingredients until incorporated.  Add the chocolate chips and mix in.  Bake at 350 degrees for approximately 60 minutes, or until wooden toothpick inserted in center comes out clean.

Thursday, August 4, 2011

Oven-Roasted veggies

This is a recipe that Bryn and Bryce and I really like. It is my adaptation of the recipe on the back of the Lipton onion soup mix box. We cook it in the oven and we cook it in the dutch oven. Yummy!!

1 envelope Lipton Recipe Secrets Onion Soup Mix
1/2 teaspoon garlic powder
potatoes, washed & cut into bite size pieces
carrots, peeled & cut into bite size pieces
1/4 cup oil

Preheat oven to 425 degrees. Combine the potatoes and carrots in a gallon size ziploc bag. I usually cut enough to fill the bag at least 1/2 to 3/4 full. (You need room to shake everything together.) Dump in the oil (sometimes I use vegetable oil and sometimes olive oil, depending on what I have). (I actually don't usually measure the oil, so I might not even use a full 1/4 cup.) Sprinkle in the onion soup mix and garlic powder. Zip the bag shut and shake to cover the veggies with the seasoning. Spray a baking sheet with cooking spray and then spread the veggies on it. Bake, stirring occasionally, 35 minutes or until potatoes and carrots are tender and golden brown.

Superior Meat Loaf

Have any of you tried the meat loaf recipe on the back of the Lipton onion soup & dip mix box? Well, this is it. I thought it was very tasty. If Devyn likes meat loaf, this may be a good one to try.

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs ground beef
3/4 cup plain dry bread crumbs (I used Italian because that is what I had the most of)
2 eggs
3/4 cup water
1/3 cup ketchup

Preheat oven to 350 degrees. Combine all ingredients in large bowl. Shape into loaf in 13 x 9 inch baking or roasting pan. Bake uncovered 1 hour or until done. Let stand 10 minutes. (8 servings) (I use diet lean ground beef, so I didn't have too much "fat" in the pan. I know mom has mentioned cooking meat loaf on a rack placed in the pan so it's not soaking in its juices, so people could try that approach.)

Wednesday, August 3, 2011

Anniversary Chicken

This chicken dish is simple to make and very flavorful.
2 tablespoons vegetable oil
  • 6 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki basting sauce
  • 1/2 cup Ranch-style salad dressing
  • 1 cup shredded Cheddar cheese
  • 3 green onions, chopped
  • 1/2 (3 ounce) can bacon bits
  • 1 tablespoon chopped fresh parsley, for garnish

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
  4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.