Chipotle CopyCat Steak Burrito Bowl

 This quick and easy dinner from Healthy Little Peach comes together quickly for a weeknight meal.

INGREDIENTS  for 4 people

1 pound lean steak, such as sirloin or flank

1 - 2 Tablespoons avocado oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

Salt and pepper to taste

1 cup jasmine rice

2 cups shredded lettuce

1 (15 ounce) can black beans, drained and rinsed

1/2 cup shredded cheddar cheese

1/2 red onion diced

1 cup corn kernels, fresh, canned or frozen

1/2 cup guacamole

1/2 cup pico de gallo

1/4 cup chopped cilantro

Lime wedges

Sour Cream

INNSTRUCTIONS

Combine steak seasonings in small bowl and mix well. Season both sides of steak. Heat grill pan or cast iron skillet over medium-high heat. Add avocado oil and sear steak for a few minutes on each side or to desired state of doneness. Place on cutting bowl to rest.

Warm beans and corn. Add pinch of salt.

Assemble bowls by starting with base of shredded lettuce. Around the bowl, add steak, rice, corn, beans, cheese and red onion. Top with guacamole, sour cream and cilantro.

Pineapple Zucchini Bread

 Every year I seem to find one new zucchini recipe to add to my collection and to provide some variety when the garden is pumping out zucchini. This recipe from Taste of Homes has crushed pineapple as an added ingredient which adds moisture and sweetness to the bread. This might just be a new favorite.

INGREDIENTS

3 cups flour

1 3/4 cups sugar

1 teaspoons baking soda

2 tsp cinnamon

1 tsp salt

3/4 tsp ground nutmeg

1 tsp baking powder

3 large eggs

1 cup  olive or canola oil

2 tsp. vanilla

2 - 3 cups finely shredded zucchini

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup golden raisins

INSTRUCTIONS

Preheat oven to 350 degrees. Coat two 8x4 inch loaf pans with cooking spray.

Place shredded zucchini in colander to drain out excess moisture.

In large bowl, combine flour, baking soda, cinnamon, salt, nutmeg and baking powder. 

In mixing bowl, beat eggs for one minute. Add sugar and beat one more minute. Add oil and vanilla and continue to beat until thick and foamy.

Stir in zucchini and pineapple. Add dry ingredients. Add nuts and walnuts.

Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pan with knife. Cool in pan for 10 minutes before removing to wire rack to cool.

Baked Spinach Mushroom Quesadillas

 Quick and delicious from "Dizzy, Busy & Hungry".

Ingredients

4 8-inch tortillas

Olive oil

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

3 cups chopped spinach

8 ounces sliced mushrooms

Instructions

Preheat oven to 400 degrees.

Place mushroom slices in microwave-safe bowl and microwave for 2 - 3 minutes to soften them.

Drain and set aside.

Lightly brush one side of each tortilla with olive oil and place on baking sheet, oiled side down.

Distribute half of the cheese over half of each tortilla. Then layer spinach and mushrooms, then the other half of the cheese. Fold the tortilla half over the top.

Bake about 6 minutes, then flip and bake another 6 minutes or until the cheese is melted and the tortillas are browned

Gluten-Free Dairy-Free Zucchini Muffins

 It's summer and the season of zucchini.  Being gluten-free and/or dairy-free doesn't mean you can't enjoy the garden zucchini bounty. This recipe from Mama Knows Gluten Free is a great way to use some of the zucchini and provide a delicious snack.

Ingredients

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 Tablespoon cinnamon

1 1/2 cups gluten-free all purpose flour with xanthan gum

1 cup grated zucchini

Instructions

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

Shred one medium zucchini to equal one cup of shredded zucchini.

In large mixing bowl, whisk together eggs, oil, sugars and vanilla.

Stir in salt, baking powder, baking soda, cinnamon and flour. Stir in shredded zucchini.

Scoop the batter into baking cups.

Bake on center rack for 30 - 35 minutes. Allow to cool a few minutes. Remove and cool completely on wire rack. Store in air tight container.

Gluten-Free Pizzelles

 A crisp pizzelle cookie that is every bit as good as the traditional one.

INGREDIENTS

1 1/2 cup gluten-free flour

2 teaspoons baking powder

Dash of salt

3/4 cup sugar

1/2 cup melted butter, unsalted

3 large eggs

2 teaspoons vanilla

TO MAKE CHOCOLATE FLAVOR

3 Tablespoons cocoa powder

3 additional Tablespoons sugar

TO MAKE CITRUS FLAVOR

1 Tablespoon orange zest

TO MAKE ALMOND FLAVOR

1 teaspoon almond extract

Confectioner's sugar for dusting

INSTRUCTIONS

In large bowl, combine flour, sugar, baking powder and salt. Whisk to blend.

In smaller bowl, combine melted butter, eggs, and flavoring. Whisk to blend.

Pour wet ingredients into dry. Mix thoroughly.

Spray pizzelle maker with spray oil. Wipe off with paper towel.

Plug in pizzelle maker so it can preheat.

When pizzelle maker in ready, put 1  - 2 Tablespoons of batter on each section of the pizzelle cooker. Cook for 10 - 20 seconds, You will have to try a few to determine the right cooking time for your pizzelle cooker. 

Remove pizzelles. Allow to cool before sprinkling with contectioner's sugar.

Or quickly bend a hot pizzelle around a knife to make pizzelle tacos or press around a glass to make a bowl shape.

Lemon Olive Oil Cake

 This small cake has a pop of lemon flavor and as a bonus, it is gluten free and dairy free.

INGREDIENTS

2 eggs, lightly beaten

1/4 cup olive oil

1/3 cup honey

1/4 cup freshly squeezed lemon juice

2 tsp. lemon zest

1 tsp. vanilla

1 3/4 cups almond flour

1/4 cup coconut flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp salt

For the lemon glaze

3/4 cup powdered sugar

1/2 tsp. lemon zest

1 - 2 Tablespoons lemon juice

Combine all glaze ingredients in small bowl.

INSTRUCTIONS

Preheat oven to 350 degrees, Line a 6 or 7 inch springform pan with parchment paper. Coat the sides with nonstick spray,

In one bowl, whisk together eggs, olive oil, honey, lemon juice, zest and vanilla.

Add in almond flour, coconut flour, baking soda, baking powder, and salt.

Transfer to prepared cake pan. Smooth top with spatula. Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to set in pan for 5 minutes and then transfer to a wire rack to cool completely before topping with lemon glaze.