Lemon Cranberry Zucchini Bread

There are a ton of different zucchini bread recipes and they are all good.   They have many different things to go with the zucchini.  I saw this one that used cranberries and lemon and thought it sounded good, so I gave it a try.  During the summer there is always plenty of zucchini to try lots of different recipes. 

I couldn't wait for it to completely cool but warm bread is always better. 

There's some good things in this bread. 

Before I start the bread I grated the zucchini so that the liquid could be pulled out of it.  You don't want that extra moisture. 

Then I zested one of the oranges and set aside.

Then I juiced the lemon.

Now I can start the bread.  One stick of softened butter.

Whip the butter well.

Add 1 cup sugar, mix well. 

Then add three eggs one at a time.  Have your eggs at room temperature.

Mix this well. 

Add 1/3 cup fresh lemon juice.

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add 2 cups all purpose flour a little at a time.  Mixing well after each add.  Scrap the sides too. 

Add 1/2 cup milk

Add 1 Tablespoon lemon zest

Squeeze the zucchini.

Add 1 cup shredded zucchini

1 cup dried cranberries.  Next time I might toss the cranberries in the flour first.  If you noticed the cranberries sunk to the bottom.

Mix this well. 

Add to a greased loaf pan. 

Sprinkle some more dried cranberries on top. Place in a preheated 350 oven.  Bake for 50-60 minutes.  Test fir doneness with a toothpick. 

Fresh out of the oven. 

Let it cook a little bit before you cut.  It was really good.  Just a hint of the lemon flavor.

Cranberry Lemon Zucchini Bread Recipe

2 cups all purpose flour

3 room temp eggs

1/2 cup softened butter

1 cup shredded zucchini

1 cup dried cranberries

1 cup sugar

1/2 cup milk

1/3 cup fresh lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon lemon zest

Preheat oven to 350.  Bake 50-60 minutes.

Tropical Pineapple Chicken & Rice Delight

 This has become a favorite meal for us, so I thought it was time to share this recipe with you.  There are several ways you can tailor make it for your family. It will transport you to the islands.

The pineapple makes it so good.

I added the bell pepper this time because I had one.  It was a really good addition so I will be making sure I have one when I make it again. The gold pineapple is some of the best canned pineapple I have had. I have started keeping these ingredients in my kitchen so I can whip this up when I need a fast meal for dinner.

You need about a pound of chicken breast.  These come from Fresh Market.  On Tuesdays here they have it on sale so I stock up my freezer.

Cut the chicken into small pieces and brown with a little olive oil.

While the chicken is cooking, mix up the sauce.  1/4 cup soy sauce.  I always use the low salt.

1/4 cup honey

1/4 cup rice vinegar

Some minced garlic.  Add more or less depending on your family's taste.

Red pepper flakes.  Again add as many or as little or not as all.  I added more this time and I think I like it better.  Just a little heat.

Whisk this all together and set aside.  You don't have to be exact with these measurements.

Slice an onion and pepper.

Add to the pot with the chicken.  You can take the chicken out at this point and just saute the peppers and onions.

Whisk the sauce again and add to the pot. Add the drained pineapple too.  Let this cook for a few minutes to flavor the chicken.

Now I wanted to thicken my sauce some so I poured some up in a bowl.

And added about a Tablespoon of cornstarch.  Stir until all the lumps are gone. 

Most are gone. 

Add back into the pot and let it cook for a little bit longer to thicken.  While you would cooking the chicken you can cook your rice.  I like wild rice with this but you could use any kind you might like. 

It is a quick and easy meal and this really good too.

Tropical Pineapple Chicken and Rice Delight

1 lb boneless, skinless chicken breast cut into small pieces

olive oil

small onion sliced

bell pepper sliced

1 can gold pineapple chunks, drained

1/4 cup soy sauce

1/4 cup honey

1/4 cup rice vinegar

1 clove garlic minced

red pepper flakes

Serve with rice.