Wednesday, August 17, 2011

Hey, It Won!

Turns out, Sleeping Bear Dunes won the Good Morning America Contest for the Most Beautiful Place in America! I guess the secret is out now.

Here is a link to the story, and a short video (which shows many of my favorite places, such as The Pine Cone, Cherry Republic, and Good Harbor Grill, not to mention the beaches and the lake).

It really is some place special, and I feel very lucky I get to spend time there every year.




A Few More Zucchini Recipes

Here are a few more favorite zucchini recipes. I love zucchini for its versatility. It's good in a main dish or a dessert! Some of the recipes below are from long-time online friends, but I can't remember exactly who now, so if it's yours, thank you! I love it!

Zucchini Pasta (on Allrecipes. I double the entire recipe and use 3 cups of chicken)

Herbed Zucchini Soup (delicious warm, but I didn't like it cold)

Zucchini Quiche

3.5 cups diced zucchini
1 chopped onion
8 oz cheddar cheese, grated (divided)
1/2 cup canola oil
3 eggs, lightly beaten
1 cup Bisquick baking mix (I use Trader Joe's multigrain baking and pancake mix)
salt, pepper, and garlic powder to taste

Mix all ingredients together, reserving some of the cheese for the top. Lightly grease a 9x13 pan. Spread mixture evenly over pan and top with remaining cheese. Bake in preheated 350 F oven for 35-40 minutes. (It seems like there is not enough batter to spread in the pan, but it expands to fill the pan as it bakes, so have no fear.)


Another Zucchini Quiche (from an online source which I can no longer identify)

4 c. sliced zucchini
1 onion, diced
2 T olive oil or butter
2 eggs
2 tsp dried parsley
1/2 tsp each of garlic powder, dried basil, oregano, salt
1/4 tsp pepper
1 cup shredded cheddar
1 tsp mustard

Saute zucchini and onion in oil (or butter) until tender; drain. Whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper together. Whisk in the mustard. Layer zucchini and cheese in a pie pan. Pour eggs over the top. Bake uncovered at 400 F for 35-40 minutes. Let stand 5 minutes before serving.


Zucchini Cake

1-1/4 cups flour
1 c sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup shredded zucchini
1/2 cup semisweet chocolate chips.

Heat oven to 375 F. Grease an 8x8 pan. Mix flour, sugar, baking powder, cinnamon, and salt together. Mix in oil, eggs, and vanilla. Stir in zucchini just until blended. Spread into pan. Bake 25-30 minutes. Remove to wire rack. Sprinkle with chocolate chips and let sit 5 minutes to soften, then spread the chocolate to cover the cake. Cool in pan on rack for at least 30 minutes before slicing. You may want to refrigerate to firm up the chocolate. (The original recipe says you can mix all the ingredients right in the pan without dirtying a mixing bowl, but you need a non-stick pan for that, and I don't have a non-stick pan, so this is how I do it.)