BBQ Salmon

I am afraid this picture does not do justice to this great meal. This grilled salmon I have been making for years. I paired it with this squash-rice casserole from cooking light. The casserole could really be a light meal on it's own. It will be a great way to use up some zucchini in the summer.
BBQ Roasted Salmon - Cooking light
marinade:
1/4 cup pineapple juice (I open a can of rings and throw those on the grill with the fish)
2 Tbsp lemon juice
Marinate 4 6oz salmon fillets in a ziptop bag with the juices for an hour turning occasionally.

rub:
2 Tbsp brown sugar
4 tsp. chili powder
2 tsp grated lemon rind (when I get lemons cheap I always buy extra and juice them and grate the rind. both freeze well.)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Mix together to form rub. Rub over fish. You can then bake it at 400 for 12 minutes, OR do our favorite and grill it. Fish is done when it flakes easily.

Random Zucchini thoughts....

I have so many other recipes I want to get to so we will with this say a fond farewell to the noble zucchini. Just a couple of extra ideas.... first remember those baggies I grated and put in our freezer to use through the year? I have gone through most of them. Where have they gone? I have snuck them in spaghetti sauce, lasagna, soup, taco meat, stir fry, the list goes on and on. If your kids fight you on eating veggies.....sneak it past them :) Another idea we tried was for zucchini cobbler. I cannot say we loved it. I have been blessed with a kid that eats anything. I decided we will save the cobbler for delicious fruit. IF you ARE trying to get your kids to eat veggies it did taste remarkably like apple cobbler. If you live nearby you can even come over and try it. We have PLENTY left over. The idea of the day if from Our Best Bites. Have you checked them out? They are a great tutorial site. They come up with the most wonderful fresh ideas and walk you through them. This week they posted grilled stuffed zucchini. YUMMY. Click HERE for that great one. Come back tomorrow for Keaton's bread recipe. It is a great no knead bread that is slightly sourdough, extra yum. The recipe is so easy he can mix it up himself in about 10 minutes.

Day Three...good old grilled Zuchinni

We will get to the chicken over cous cous (if you haven't tried cous cous it is one of the worlds best quick fixes) but today we are talking about the grilled summer squash. My Mother-in-law does it this way and it is DELICIOUS.

Here you go:

marinate your lengthwise sliced zucchini all day in:

2TBSP Balsamic vinegar

2TBSP Olive Oil

2TBSP Good Seasons Dry Italian mix

Squish it all up in Ziploc gallon bag. Grill 5-6 minutes on each side.

Zucchini day two- Zucchini bread dressed up!

My friend Lisa started a food Blog recently too. One of her first posts was for THIS wonderful bread. I was looking for something that I could possibly make with frozen shredded zucchini. I had one or two of those HUGE zucchini a neighbor gave me weeks ago. They are not great for eating so I shredded them up, put them in 1 cup portions in my freezer and hoped for the best. I made this recipe using those. I took 2 out and put them in the micro for about a min and a half. They were VERY watery. I know you need that moisture to make the bread good so I threw it in and hoped for the best. I also used frozen blueberries. I have fresh ones from my produce co-op last week but those are Keaton and I's favorite treat so we used frozen ones. Lisa's Mom suggested coating them with flour if using frozen. I did and it was perfect. I have to tell you the recipe made not only the perfect 4 mini loaves but also a dozen mini muffins. Those are not pictured. Keaton and I will not tell you why :)

P.S. We hurried and shared the rest with neighbors. They were not safe in our house :)

Blueberry-Zucchini Bread

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries
DIRECTIONS Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Lightly sprinkle the tops with sugar.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Zucchini day one- Zucchini Aubergine

Welcome to my new new new blog! I am excited for a place to store my recipes and to send friends who would like to borrow a recipe. I have had a ton of requests for zucchini recipes in the last week so I thought I would start with....ZUCCHINI WEEK!!!

When I found a recipe for Zucchini Parmigiana I thought I would have to give it a try (it's that time of year). The recipe was from Prudence Pennywise (click on the link to get the parm recipe). She had fried her zucchini. I really wanted to make it a little more healthy. I immediately thought of my Eggplant Aubergine recipe I got out of Cooking Light Magazine years ago. I made it both ways, 1/2 with the fried, 1/2 with the Aubergined (is that a word) Zucchini. Honestly, I fought Lee for the Aubergine leftovers for my lunch. It was SO much more flavorful. I want to use some more zucchini and not worry about the parmigiana and just consume to zucc's. Hope you enjoy!

1/2 cup light mayo
1Tbsp minced onion
1lb eggplant peeled and sliced (1/2 " slices)/ OR ZUCCHINI
1/3 cup bread crumbs
1/3 grated Parmesan cheese (I never use Parm, I buy a big block of Romano at Costco and use it for months. It has so much more flavor so you use less and taste it more)
1/2 tsp Italian Seasoning
Vegetable cooking spray
-mix mayo and onion
-mix bread crumbs, cheese, and Seasoning
-dredge in mayo mix then in crumbs
-put on silpat, or sprayed pan
Cook at 425 for 12 minutes, then turn and cook another 12 minutes.