Pineapple Zucchini Bread

Just in time for the zucchini harvest, this recipe comes from my mother, Jo Ann. She is the baker in the family and always has a "winner" to share with me, which I always look forward to sharing with you! This recipe is simply fabulous! Calling it "bread" is really a disservice...it's more like a cake! So moist and sweet, it won't last long! I imagine this batter could also be made in muffin cups or regular cake pan...just adjust the cooking time accordingly!

Ingredients
3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini (squeezed dry in paper towel)
8 ounces crushed pineapple (drained)
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts

Directions

* Beat the eggs, oil, sugar and vanilla until light and fluffy.
* Stir in zucchini and pineapple.
* Combine dry ingredients and add to batter.
* Pour in nuts and stir.
* Pour batter into 2 well-greased loaf pans.
* Bake at 350°F for 1 hour or until firm.
* Cool in pan for 10 minutes.
* Freezes beautifully.






Make it a Gift: Deliver this sweet treat in the loaf pan or muffin tin that you baked it in! Just be sure to let the cake cool off completely before you get fancy with any wrapping :) Here are two beautiful and affordable examples that I found online...





Paula Deen 9 Inch x 5 Inch Stoneware Loaf Pan, Green $14.99

And here is a splurge! For the entertainer on your list that already has everything, check out this springform loaf pan! How cool is this? At bit pricey at $45 but would make a lovely housewarming or birthday gift for the baker on your list!

Kaiser Bakeware LaForme Plus 12 Inch x 5 Inch Loaf-Springform-pan
$45.00

Pineapple Zucchini Bread

Reader Recipe: Franklin Inn Southwest Dressing

Thank you to Wendy Cibula from the Franklin Inn Mexican Restaurant for submitting her favorite recipe! Wendy writes:

"This Cilantro Jalapeno Vinaigrette was created by my father-in-law, Hank Cibula. This is the signature salad dressing at the Franklin Inn Mexican Restaurant. Whenever I show up to a church potluck with a salad I take along this salad dressing and receive rave reviews even from those initially afraid to give it a try. It tastes good on everything. Toss it in a salad, dip your favorite veggies in it, or use it as a marinade on grilled chicken for your spring grilling. It's one of my favorites because it is so simple to make, people enjoy it, and I get soooo many compliments on it. Folks love it and I love the look of tasty delight on their faces when I share it."

Here is what you'll need:
1 cup red wine vinegar
3 medium-size jalapeno peppers, stemmed and cut up (seeds included)
1 large bunch fresh cilantro with stems, ends trimmed
1 tablespoon granulated sugar
1 1/4 teaspoons salt
2 1/2 cups extra-virgin olive oil
For extra heat, add more jalapeno

Directions: In a blender or food processor fitted with the metal blade, place the red wine vinegar, jalapenos and cilantro. Blend until pureed. Add the sugar, salt and olive oil. Blend until emulsified. Enjoy!

Make it a Gift: Search your favorite discount department store for decorative cruets that you give along with the salad dressing. Remember...leave the dish! Here's a beautiful and affordable idea...

Norpro Grape/Oil/Vinegar Cruet available online for only $15.95. Don't forget to search for those secret coupon codes, too for additional dollars off and/or free shipping. My favorite resource for these codes is http://www.ratherbeshopping.com/. Tell my friend Kyle that I sent ya!

Reader Recipe: Franklin Inn Southwest Dressing

Delish Grilled Peaches

Last week my husband got the bright idea to purchase a mini charcoal grill for the backyard bbq season. I thought he was silly to do so, but since he agreed to maintain the contraption, I couldn't say no. I am so glad that he bought that little grill! I had forgotten how fabulous a steak, pork chop, or chicken breast (we've had all three!) can taste when cooked on good old fashioned charcoal! There's just something about that smokey taste that a gas grill can't seem to capture! Which leads me to this post and recipe to follow :)

I bought a large bag of peaches last week and they finally ripened and were ready to eat! One large bite was all it took to realize they were just awful. What to do? With the grill still hot (the coals stay hot for about 8 hours!) I decided to try and salvage those poor little peaches into something that we could enjoy. So I cut them in half, removed the pits, and placed them in a shallow disposable aluminum baking pan. I went to the cupboard and pulled out a few spices and some brown sugar. Threw the pan on the grill, closed the lid, and let them cook on the hot coals for about 10 minutes. PURE HEAVEN!!! Talk about warm, sticky and sweet goodness! Try it with your favorite fruit and let me know how you like it!

Delish Grilled Peaches

Summer Sangria

I remember the first time I had my first glass of Sangria. My internship supervisor, also a major foodie, took me out to celebrate a job well done at one of the best restaurants in Pittsburgh...Mallorca! We scheduled a late lunch and dined outside on the stione patio noshing on the best Paella and Sangria that I have ever tasted. I've been hooked on Spanish cuisine and cocktails, in a good way, ever since!

Because Sangria is the simplest of the two, let's start out with a very simple recipe submitted by Chef Eduardo Balaguer, author of the new ebook "Spanish Cuisine One Region at a Time" that contains his famous yet customizeable Paella recipe, insider secrets, and fun food facts. Purchase your copy of Chef Balaguer's ebook for only $5.95 by clicking here!

Red Sangria
Prepared by Barcelona Chef Eduardo Balaguer to accompany his favorite Paella recipe.
Serves 4

Ingredients:
1 bottle of red Tempranillo or similar dry and fruity wine (a nice shiraz would do nicely)
2 peaches, apricots or other stone fruits, pitted and cut into quarters or eighths
1/2 cup grapes halved
2 Tbsp fine sugar
1 1/2 cups sparkling water
Sprig of mint

Directions:
Combine wine, fruit and sugar. Refrigerate overnight. Just before serving add sparkling water, pour over ice and garnish with the mint. Enjoy!

Make it a Gift: Take this to your next dinner party or backyard barbeque in a beautiful glass pitcher and matching serving glasses. Now that's a gift with class! Here is a fabulous set of three decorative pitchers that I found online for under $20!

3-pc. Glass Pitcher Set



About the Chef:
Originally from Barcelona, Spain, Chef Eduardo Balaguer, author of Spanish Cuisine One Region at a Time: Catalonia (www.folkheartpress.com) started Venga Paella Catering in 2006 in order to continue his centuries’ old family tradition of bringing people together with food. In 2003 he spent time in Spain working at Casa Balaguer, his family’s traditional paella restaurant in Valencia, and traveled throughout Catalonia exploring the regional foods and wines.

In 2007 he completed the Culinary Institute of America’s Certified Wine Professional Foundation Level course. Today, Eduardo combines his passion for cooking and wine to create fresh, organic and seasonal paellas the way they were meant to be. Eduardo is a strong proponent of the Slow Food movement and wishes to bring that home to everyone.

Summer Sangria

Joan Stewart's Famous Tomato Pie Recipe

I just love to watch my grocery bills plummet during the summer months! My husband and I really enjoy tending to our little garden box and finding new recipes to create with our harvest! I don't know about you, but I'm so ready for some fresh tomatoes! Just give me two slices of fresh Italian bread and a nice red tomato and I am in heaven! But the only problem with a tomato harvest is what to do when they all ripen at the same time? Yes you can make sauce and salsa, but here is another savory alternative. According to my friend and cyber-mentor Joan Stewart of Publicity Hound fame, "It'll get rave reviews at a potluck!" I can't wait to try this! Thanks, Joan!

The Publicity Hound’s Tomato Pie
1 regular or deep-dish pie crust in tin (In frozen food section)
6 or 7 tomatoes, sliced, with skins on or off (I prefer skin removed)
1/2 cup fresh basil
oregano
salt and pepper
onion powder
dill1 cup mayo
1 cup sharp cheddar cheese, shredded

Directions:
*Let pie crust defrost for about 15 minutes. Prick bottom of crust with a fork. Bake in oven for 10 minutes at 400 degrees.
*Remove from oven. Place one layer of tomatoes on bottom of crust. Sprinkle with onion powder, oregano, and salt and pepper. Cover with a layer of fresh basil.
*Repeat until you’ve used all the tomatoes, and make sure tomatoes (not basil) are on the top. I usually end up with 3 layers in a deep-dish pie crust, or 2 to 3 layers in a regular crust.
*Mix the mayo and shredded cheese in a bowl and spread on top of the pie, like icing. Sprinkle dill on top.
*Bake in 350-degree oven for 30 minutes. Remove and let cool for about 20-30 minutes before eating so it isn’t runny.

Tips from Joan: You can use any kind of tomatoes. I like Romas because they aren’t as watery. I’ll bet orange and yellow tomatoes would be fabulous, too. Prepared pesto can also be substituted for fresh basil if you have that on hand!

Make it a Gift: Select a decorative pie plate to take along to your next potluck or ladies brunch! Here is a gift set that I found on Amazon for under $20! And don't forget to copy the recipe before you depart for the party...you know they are going to ask for it!

Do you have a money saving recipe that's fresh from your garden? Please share in the comments below!

Joan Stewart's Famous Tomato Pie Recipe

Upscale Entertaining on a Dime...Literally!

Saturdays morning garage sales are one of my favorite recreational activities during the summer. You really never know what you may find! Today I hit the jackpot at our local church's annual Junque Sale. The pictures above (sorry for the poor quality!) are before and after shots of a pair of lovely sterling silver champagne goblets that were a steal for only 12.5 cents a piece! You see, I arrived after 1pm and they already marked everything down to 1/2 off....the timing was an accident, I swear!

I'm sure you have seen similar tarnished items at your local church sales and goodwill stores thinking it would be way too much work to clean them, but let me tell you that it's fast and easy! My secret...Tarnex! I wear a lot of silver jewelry and always keep a bottle or two in the house for quick cleaning jobs.

So how does this relate to entertaining? Think outside of the box...think multi-purpose! These goblets would be perfect for serving an appetizer, dessert or after dinner mints. Display them on your coffee table with mixed nuts or chocolate truffles. Or use them as favors for your guests. They can take them home with them and use them however they want! All for under thirteen cents each...not bad :)

Have you found a treasure that you only paid pennies for? Please share you story in the comments below!

Upscale Entertaining on a Dime...Literally!