Food
Zucchini Bread with Lemon and Ginger
Preheat oven to 375
Butter one 9 inch loaf pan or one 8X8 square glass pan and set aside.
Bread batter:
1 1/2 cups white flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon dried ginger or 1 tablespoon freshly grated ginger
2 eggs
1/2 cup olive oil
1 1/2 cups grated zucchini
grated zest of one medium lemon
1/3 [...]
Chocolate-covered Bacon? Really? Where?
As a HUGE fan of both bacon and Chocolate, I couldn’t help but post this story up that’s being reporting by the AP. Bacon makes the world go round’ and what better to help it do that than Chocolate?
The Associated Press
SANTA CRUZ, Calif. - Here are three little words that might give the staunchest snacker [...]
Want good charcoal flavor on a gas grill?
I’ve been grilling now for well over 6 years on LP grills - the best purchase we made several years ago was for a Weber grill. It’s been great - starts up everytime with one click, grills evenly etc. - but there’s been a part of me that has really missed that “old-school” charcoal flavor [...]
Roasted Bell Peppers
My family and I cook and eat outside during the summer months and I have discovered I can do just about anything on my gas grill which also has a handy side burner or on my charcoal grill - I even have a fire pit for open fire desserts like s’mores. Breakfast, lunch and dinner; [...]
Peach Clafouti
This recipe is fast, easy - low fat, low sugar and yes it’s very good. This summer dessert is not overly sweet and can be served at room temperature. And, as we discovered last night pairs very well with huckleberry ice cream.
It is a great way to use fresh peaches, nectarines - even plums [...]
Lemon-Basil Balsamic Vinaigrette
Hi gang, Chef Traci here, hope everyone is out enjoying the nice weather here around the greater Seattle area - I feel I have the perfect Vinaigrette dressing for a variety of uses:
Great for salad, veggies or marinate for meat. It’s the lemon zest that makes it so darn zesty and good. I’d say refreshing, [...]
Balsamic-molasses Chicken w/ Roasted peaches and Veggies
Posted by Duane
The other night my wife came to me with that “dear in the headlights” look of her wanting me to fix dinner - this typically means she doesn’t have any thing planned or doesn’t want to mess with it. Either way, I love cooking, so here’s what I came up with given the [...]
Braised Ribs served over Southwest Slaw
Posted by Duane
Okay folks - this right here screams summertime to me - it’s my braised ribs with my home-made bbq sauce served over a southwest slaw. If this doesn’t scream for a Zinfandel then I don’t know what does:
I get folks all the time who think they need a smoker or some other outdoor [...]
Uses for nettles by Chef Traci
According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the [...]
Cedar Plank Brie?
Posted by Duane
Here’s a great Ted Reader-inspired dish idea.
We did a little going-away dinner at our place last night for my brother, Darin, who’s moving his family to Alabama (I don’t get it either) - I wanted to make an appetizer that was both savory and sweet at the same time, so I grilled this [...]
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