Blueberry Zucchini Bread

• This is so delicious.  The blueberries really make this bread, which is really more like a cake.  Yum!  Also, I didn't have mini loaf pans, so I just separated the batter into two regular sized pans.  
• 
  
• 
  
• Blueberry Zucchini Bread

allrecipes.com

• 3 eggs, lightly beaten
• 1 cup vegetable oil (I subbed applesauce and wasn't pleased with the texture.)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (I cut this in half)
• 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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. 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.
3. 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.

Skillet Chicken Vesuvio

Our lack of recipes lately is a bit embarrassing.  My husband returned from Afghanistan, another sister nears the end of her pregnancy, while the other prepares for a trip across the world...  At any rate, it's time to return to cooking.

Skillet Chicken Vesuvio

(serves four)

4-6 oz boneless, skinless chicken breasts, trimmed

salt and pepper

4 tsp canola oil

10 small red potatoes (about 1-1/2 lbs, halved-- be sure they are no bigger than 1 inch in diameter)  I just used regular red potatoes and cut them in small chunks.

2 minced garlic cloves

1 tsp minced fresh rosemary

1/2 t dried oregano

1 T flour

1-1/2 c. low-sodium chicken broth

1/2 c. dry white wine

1 cup frozen peas

1 T unsalted butter

2 t fresh lemon juice

Pat chicken breasts dry and season with 1/4 t. salt and 1/4 t pepper.  Heat 2 t. oil in a 12 inch nonstick skillet over medium high .  Carefully lay chicken in the skillet and cook until golden brown on both sides.  Transfer chicken to plate.

Heat remaining 2 t. oil in the same pan over med heat until simmering.  Arrange the potatoes in the pan, and cook until golden brown.  Stir in garlic, rosemary, oregano, and 1/4 t. salt and cook until fragrant.  Stir in the flour and cook for 1 minute.  Add the broth and wine, scraping up any browned bits, and bring to a simmer.  

Nestle chicken breasts into the potatoes.  Cover and cook over med heat until the chicken registers 165 degrees and the potatoes are tender, about 12 min.  Transfer chicken and potatoes to platter and tent loosely with foil.

Increase heat to med high and cook until sauce is reduced to 1 cup-- about 5 min.  Stir in peas and cook until heated through.  Off the heat, whisk butter and lemon juice and season with salt and pepper to taste.  Spoon the sauce over the chicken and potatoes and serve.

420 calories per serving