I love a good quick bread. I have always had issues with yeast and getting regular breads to rise, so quick breads are my bread and butter. 🙂
While looking around for recipes for Yule dinner, I found this one. I tweaked it a little, of course, and it turned out really tasty! The Man loved it to and it used up the zucchini I had too much of!
Raspberry Zucchini Bread
Grease/flour loaf pan (9x5)
Blend flour, baking powder, and salt.
In a separate bowl, beat eggs well. Add oil and sugar, mixing well until combined. Add milk, lemon jouise, and zest; mixing well.
Gently mix in zucchini until evenly distributed.
Add dry ingredients to wet. Mix well.
Fold in raspberries. Pour batter into loaf pan.
Bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on rack.
I cook a lot of tilapia. It’s the one fish I really enjoy that doesn’t taste ‘fishy’. I found this particular recipe on Pinterest, tried it, and modified it because a) I don’t like frying food*, b) the sauce did not thicken well, and c) I have a better recipe to coat the fish. 🙂
So below is my modified recipe. The fish will taste just as good with or without the sauce, by the way.
*Fried food is good, don’t get me wrong. But it isn’t generally healthy for you and why deal with all the oil splatter to clean up later? As stated elsewhere, I’m lazy.
Parmesan Crusted Tilapia w/Tomato Basil Cream Sauce
Sauce: heat oil in small skillet on medium heat. Add garlic and cook for 2 minutes.
Add cherry tomatoes and cook for 2 minutes or so.
Reduce heat to low and add cream and fresh basil. Simmer for 15 minutes. Thicken by mixing cornstarch with a bit of water to make a slurry. Add this to the sauce and stir thoroughly.
Fish: Preheat oven to 375. Spray baking pan with Pam or equivalent.
In shallow dish, combine melted butter, garlic powder, and lemon juice. In another shallow dish, combine panko and parmesan.
Dip each filet in butter mixutre and then roll well in panko mixutre. Place filets in a single layer onto baking pan.
Press any remaining panko mixture onto the tops of the filets.
I like pears well enough on their own, but when they are warm like these are, they are even better! For those who don’t like cinnamon (who are you people?!?), you can omit it and just have caramel. Or substitute the cinnamon with something else to flavor. Chili powder, if you like spicy, cardamon, star anise, or just add teaspoon or so of salt for salted caramel!
I made this the other night for the Man and the Girl. She helped with the pears while I did everything else. 🙂 You can use any type of pear you like, I just happened to use Bosc pears.
Poached Pears w/Caramel Cinnamon Sauce
Peel and core pears, leaving stems in tact. Or, peel and cut in half, then core. Your choice.
In a large pan, combine water, sugar, and lemon juice. Bring to boil
Add pears to the boiling syrup. Reduce heat, cover, and let simmer for 10 minutes.
Use this time to make caramel sauce! Put sugar in sauce pan. Use a spatula or wooden spoon, stir sugar over medium high heat until a golden color.
Put butter into sugar and keep stirring!
When butter has completely melted, take off heat and add cream a little bit at a time, still stirring.
Toss in cinnamon, incorporating it complelety. Set sauce aside to cool a bit.
Turn pears and let simmer for another 10 minutes, until they are tender.
Remove pears and pour caramel sauce over and serve!
The caramel sauce will thicken as it cools. It shouldn't cool too much in 10 minutes, but enough to be able to pour over the pears. If it has thickened too much, warm it up a bit.