Kyle's Bake Honey Mustard Chicken Thighs

Ingredients:

5 Skinless chicken thighs
1/2 cup of honey
1/2 of honey mustard
1 teaspoon of basil
1 teaspoon of paprika
1 teaspoon of parsley
1 teaspoon garlic salt

Directions:

1. Preheat oven to 350F.
2. Brown chicken thighs with butter for 15' in a large skillet. Place in a greased baking dish.
3. In a medium bowl, mix honey, honey mustard and spices.
4. Use half of the honey mustard mixture to cover chicken. Bake for 25'.
5. Turn over chicken, add remaining mixture and cook for an additional 25'.

Serve with scallop cheesy potatoes.

P.s. Ask Jess to assist with kitchen cleanup duties!

Green Stuffed Peppers

Ingredients:

3 Green peppers
1 pound of ground beef
1/2 chopped onion
1/2 cup shredded cheese
1/2 cup of tomato sauce (vodka flavor)
Salt & pepper to taste

Directions:

1. Cut off top of green peppers and remove the seeds. Boil peppers for 5 min and set aside.
2. Preheat oven to 350F.
3. Brown ground beef with chopped onion. Add 1/2 cup of tomato sauce, salt and pepper.
4. Stuff each of the peppers and top with shredded cheese.
5. Place peppers open side up in a glass pan with half cup of water to prevent from drying.
6. Bake for 30'.

Walnut Zucchini Bread

Ingredients: Makes 2 loaves of bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
2 cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts

Directions:

1. Preheat oven to 325F. Grease 2 pans of roughly 8x4.
2. Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3. Beat eggs, oil, sugar and vanilla extract in a medium bowl. Add ingredients to flour mix.
4. Shred 2 large zucchinis, or enough to make 2 cups and add to mixture. Add walnuts. Mix well.
5. Pour half of the mixture into one pan and leave half for the other pan.
6. Bake for 45' to 60' depending on oven.

P.s. The zucchinis from my parents' garden would make enough bread to feed the entire community! I used a single zucchini (over a foot long) to make these two loaves!

Cheesy Zucchini Suffle

Ingredients:
• 1 cup flour
• 1 teaspoon baking powder
• 5 eggs
• ½ cup vegetable oil
• 1 onion, chopped
• ½ cup shredded cheddar cheese
• 4 large zucchinis, peeled and diced
• salt and pepper to taste
• 1 tablespoon of dry parsley

Directions:
1. Preheat the oven to 350F degrees.
2. Mix diced zucchinis and chopped onion in a medium bowl.
3. Sift flour and baking powder together into a smaller mixing bowl.
4. Beat eggs and mix them into the flour along with the oil. Stir in and add salt, pepper and parsley.
5. Pour mixture into a greased 9x13 inch baking dish and sprinkle with shredded cheddar cheese.
6. Bake for one hour.

Rosemary & Wine Chicken Thighs

Ingredients:

4 Chicken thighs
2 Chopped garlic cloves
1/2 Cup white wine & 1/2 cup of red wine
2 Tablespoons rosemary
3/4 Cup chicken broth
2 Tablespoons pasta sauce
1 Tablespoon of butter
1 Tablespoon of olive oil
Salt & Pepper

Instructions:

In a large skillet, brown chicken in butter and olive oil. Once chicken is browned, add chopped garlic, cover chicken with rosemary and pour wines. Cook for 15' at medium temperature. In a separate cup, mix chicken broth and pasta sauce, then pour on top of chicken and cook for an additional 30' in medium to low temperature.

Serve with mash potatoes or steamed vegetables!

Blueberry Streusel Coffee Cake

Eclectic Treats is Back! I took a loooooong break from my cooking activities, but I'm back to share more deliciousness!!



Ingredients:
1-1/2 cup blueberry crisp cereal ( I used Meijer's Blueberry Almond Crisp)
1/2 milk
8oz blueberry yogurt
1 egg
1 tspoon vanilla
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter
1/2 tspoon cinnamon
1-1/2 baking powder
1/2 baking soda
1/2 tspoon salt

Instructions:
Preheat oven @ 375F. In a medium bowl, mix cereal & yogurt. Let stand for 5'. Then add 1 egg and vanilla extract. In a separate bowl, combine flour, butter, sugar and cinnamon. It will look crumbly. Separate 1/2 cup of this mixture for topping. Add baking powder, baking soda and salt to remaining mixture and mix with cereal mixture. Once all ingredients are moistened, place in a greased pan (I used non-sticky 9' square pan). Add the 1/2 of mixture that was reserved for topping on top and bake 30'.

I give credits to hubby Kyle for his assistance with this great coffee cake! Enjoy with style :)

Zucchini Cakes

First I want to apologize since this is picture is not a masterpiece, but thought you may wanted to see the beautiful flowers that Kyle brought home over the weekend! Now back to the zucchini cakes...this recipe is great to make while you are awaiting for those lengthy meals to be done. I have to admit that my cakes where by no means proportional in size, but I guess it's one of those things to master with practice. Of course, Mom's are beautifully rounded, have even colors and last two seconds on the dinner table, but I'm sure she will be proud of my amateur version :-). As always, enjoy with style. Oh, Mom, by the way, thanks for the baking powder idea...as you can see they turned out huge!!!

Ingredients

3-4 Medium Zucchinis - peeled and shredded
2 large eggs
1/2 Parmesan cheese
4 tablespoons all-purpose flour
1 teaspoon baking powder

Instructions

1. Peal and shred zucchinis. Recommend draining zucchinis for one hour to avoid watery consistency.
2. In large bowl, mix shredded zucchinis, eggs, cheese, flour and baking powder.
3. Set frying pan on medium-high temperature with a generous amount of cooking oil.
4. Scoop about 1/4 cup of zucchini mixture and place in frying pan creating a round shape.