FOOD: Zucchini & Lemon Breakfast Bread

Hello! Lauren from Perpetually Chic here today, sharing a recipe from my mother-in-law’s kitchen to yours. You’ve likely noticed at the market that zucchini is in season? There are millions of ways to use your zucchini, but one of my favorites is this zucchini-lemon bread. It’s perfectly moist, not too sweet, and has just a hint of lemon for a fresh twist—I love eating this bread with coffee in the morning, but it’s also VERY hard not to sneak a piece as an afternoon snack, too! Keep reading for the recipe…

Zucchini & Lemon Breakfast Bread

Ingredients:

3 cups of all-purpose flour

3 teaspoons of cinnamon

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

3 eggs

1 cup vegetable oil

1 cup sugar

3 teaspoons vanilla extract

2 cups grated zucchini

Zest of half a lemon + juice of half a lemon

1 cup chopped walnuts

Instructions:

1. Grease and flour two 8x4 inch pans or two muffin tins. Preheat your oven to 325 degrees F.

2. In a bowl, combine shredded zucchini, lemon zest, lemon juice and chopped walnuts. Set aside.

3. In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.

4. In a third bowl, beat eggs, oil, vanilla and sugar together until well combined.

5. Add your bowl of sifted ingredients into the egg-sugar mixture and mix well. Stir in the zucchini-lemon-nut mixture until everything is combined. Pour the batter into the prepared pans or muffin tins.

6. Bake for 40 minutes to an hour, until a toothpick inserted in the center of your bread or a muffin comes out clean. Time will vary based on whether you use the bread pans or muffin tins. Let the pans or muffin tins cool on a rack for 20 minutes…if you can!

7. If you want to freeze the second loaf or some of the muffins, just wrap them individually with Saran wrap and place in a freezer Ziploc bag. To thaw, just let sit on the counter until they come to room temperature.

*Photos and recipe by Lauren Craig

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Food: Goat Cheese Marinated w/lemon & herbs

Hi Made By Girl readers! Lauren from Perpetually Chic here, popping in to share an easy appetizer you must add to your entertaining arsenal pronto: Creamy goat cheese, marinated with lemon, herbs, and extra virgin olive oil, and served with crackers. This app is high on presentation factor and will impress your guests, but it's as simple as can be to prepare ahead and will actually save you time as the host. I keep the ingredients in my kitchen at all times, so I can whip this up in a pinch. Keep reading for the recipe!

In addition to the lemon and herbs, capers add a slightly salty note and sun-dried tomatoes a flavorful texture. I make this app all year long, but I just realized in photographing it how perfect it would be for a holiday party with its naturally festive colors!

Delicious!

Goat Cheese Marinated with Lemon & Herbs

Ingredients

1 4-ounce log of fresh goat cheese, carefully sliced into 6 equal-sized rounds

3 teaspoons of freshly grated lemon zest

2 tablespoons finely chopped sun-dried tomatoes

1/2 teaspoon capers, drained and minced

1 teaspoon of fresh lemon thyme (or regular)

2 small sprigs of rosemary

Maldon sea salt 

Freshly ground pepper

1/2 cup of good quality extra-virgin olive oil 

Crackers or toasted baguette slices

Instructions:

1. On a small, shallow plate or dish, arrange the goat cheese pieces in one layer. Sprinkle the lemon zest over the cheese, then follow with the sun-dried tomatoes, capers and thyme. Sprinkle seat salt and ground pepper over the cheese, and place the rosemary sprigs on the sides.

2. Slowly pour the olive oil over the cheese, just until it covers it--use more if you like, I lean toward less.

3. Transfer the cheese to the refrigerator for 2-4 hours (if you have time), to let the cheese marinate. Even if you don't have time for this step, it's still delicious. Bring the dish to room temperature (about 30 minutes), then set out crackers or crostini and small knife to serve. 

-Recipe & photos by Lauren Craig

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FOOD: Halloween Tomato Soup & Grilled Cheese

Hello, hello! We're only a couple days away from the spookiest time of year...what are your Halloween plans? Lauren, here, dropping by today with a Halloween-inspired party appetizer.

Instead of severed fingers, bloody bones or scary eyeballs, I put a twist on the classic soup-and-sandwich combination, paying homage to Halloween's classic orange and black colors. This app would work just as well at any autumn gathering...

I admittedly haven't put on a Halloween costume in years, and my way of celebrating holidays like Halloween always leans toward festive over cute presentation. This tomato soup recipe renders a perfect orangey hue and takes a little extra effort, but the smoky flavor is soooo worth it! The pumpernickel bread then imparts a perfectly moody, dark vibe for the sandwiches.

I decided it would be fun to serve the soup in glass test tubes I picked up at a local antique mall, but you can easily find them online too, like here and here. I then anchored everything on a gilded tray for serving. 

Grilled Cheese Ingredients:
-Pumpernickel bread
-Aged gouda cheese (try deli slices instead for better melting)
-Cornichons (French pickles), sliced. Substitute apples if you wish.
-Whole-grain Dijon mustard 

Instructions: 
1) Spread mustard on half of bread slices, then layer the cheese and pickle slices. Top with remaining bread slices. 
2) In a pan over medium heat, add a tad of butter, then place sandwiches. While cooking, lightly butter the sides facing up. Flip sandwiches then firmly press down on each using a metal spatula or pot lid to seal them together. Alternatively, use panini press.
3) Cut cooked grilled cheeses into thirds, forming triangle shapes. 

Smoked Tomato Soup Ingredients:
-2 teaspoons of apple smoking chips
-1 pound plum tomatoes, halved lengthwise
-6 tablespoons of olive oil
-Salt and freshly ground pepper, to taste
-6 slices country-style bread, sliced 1-inch thick and cut into 1-inch cubes
-1 yellow onion, diced
-1/2 teaspoon of sweet paprika
-1/3 cup sherry cooking wine
-1/3 cup fresh orange juice
-4 cups chicken stock
-2 cans (each 14.5 oz.) diced tomatoes with juices
-Pinch of cayenne pepper 

Instructions:

1) In a bowl, stir together the tomatoes, 1 tablespoon of the olive oil, salt and pepper.

2) To create a stove top smoker: Line a large pot with 2 layers of heavy duty foil. Scatter wood chips over. Cover tightly; cook over medium high heat until chips begin to smoke, 10-12 minutes. Arrange tomato halves, cut sides up, on a steamer rack. Place in pot on top of chips. Cover and smoke tomatoes until tender, about 15 minutes. Transfer the tomatoes to a bowl and let cool, then remove and discard the skins.

3) Preheat an oven to 350°F.

4) In a bowl, stir together the bread cubes, 3 tablespoons of the oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake until golden, about 10 minutes. Set the croutons aside.

5) In a soup pot over medium heat, warm the remaining 2 tablespoons oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the paprika and cook for 2 minutes. Increase the heat to medium-high, add the sherry and orange juice, and cook until reduced to 3 tablespoons, about 10 minutes. Add the smoked tomatoes, the stock, canned tomatoes with juices and cayenne. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. 

6) Using an immersion blender, puree the soup until smooth. Pass the soup through a fine strainer into a clean pot, pressing firmly on the solids. Set the pot over low heat, add the croutons and let stand for 5 minutes, stirring occasionally. Using the immersion blender, puree the soup until smooth. Taste and adjust the seasonings with salt and pepper. 



-post & images by Lauren Craig

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Food: Blackberry, Polenta & Chicken Salad

Hi everyone, Hope you're having a nice week so far! It's Lauren from Perpetually Chic, dropping in today with a recipe I created to showcase my new favorite ingredient: Lavender. If you don't have lavender growing in your garden or available at your farmers' market, not to worry. You can find dried culinary lavender in the spice section at any good grocery store.

I know what you may be thinking--I love the scent of lavender in aromatherapy, soaps and candles, but in my food? Yes! When used in the right quantity, lavender lends an amazingly subtle (not overpowering at all) floral flavor to cocktails, lemonade, marinade and more. 

This salad combines grilled chicken and polenta with sweet blackberries and peaches--a good combo on its own, but really great with lavender weaved into the marinade and dressing. Read on for the details...

Make it ahead tip: Marinate the chicken overnight to let the flavors soak in, and cook and refrigerate the polenta for up to a day until you're ready to grill. 

Blackberry, Polenta & Chicken Salad with Lavender Vinaigrette:

For the Chicken Marinade

• 2 tablespoons olive oil
• 2 teaspoons honey
• 2 cloves garlic, minced
• 2 teaspoons orange zest
• 2 teaspoons fresh thyme
• 1 teaspoon lavender buds (I used fresh, but you can also substitute dried)
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts

For the Vinaigrette:

• 1/3 cup olive oil
• 1/3 cup white balsamic vinegar
• 1 teaspoon lavender buds, finely chopped
• 1/2 teaspoon sea salt 
• Drizzle of lavender simple syrup, to taste

For the Salad

• 2 marinated chicken breasts, grilled
• 1 firm but ripe peach, diced
• A dozen blackberries
• Grilled polenta rounds
• Leafy lettuce (I love red romaine)

Instructions:

1. To make the marinade, combine all ingredients in a plastic bag. Score the chicken breasts, drop into the bag and submerge in marinade. Let sit for at least 30 minutes in the refrigerator. It's even better if you make it the day ahead and let the chicken sit overnight. 
2. To make the polenta, bring three cups of water and 2 teaspoons of salt to a boil in a small pot. Reduce heat and slowly whisk in 1.5 cups of cornmeal. Keep whisking while the mixture thickens, just a few minutes. Spray a 9-inch pan and then pour the hot, thickened polenta into the pan. Let cool, about 30 minutes. (This can also be made ahead.)
3. To make the vinaigrette, whisk together all dressing ingredients in a small bowl.
4. Preheat a grill, then grill the marinated chicken breasts. Let the chicken rest 5 minutes, then slice. 
5. Cut the set polenta into pie slices or circles using a cookie cutter. Lightly brush each side with olive oil, then grill until hot and slightly charred, about 3 minutes per side.
6. Create your salad by layering the lettuce, chicken, blackberries and peaches on a plate. Serve the polenta on the side, or cut it into bite-sized pieces and top directly on the salad. 
7. Drizzle the lavender dressing over everything. I added a few lavender sprigs just for pretty presentation!

-photos & images by Lauren Craig

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