The Certifiable Wench Bakes: Zucchini, Cheddar, Chive Bread

Its zucchini season again and we are faced with an abundance of zucchini in my garden.  I found this fabulous recipe for a savory zucchini bread at A Pretty Life and my sister loves it. I've made it for her 2 times already.

Its a very simple recipe and it comes out perfectly every time.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 1 1/2 tspbaking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg
• 1/4 cup melted butter
• 1 shredded cheddar cheese 
• 2 tbsp chopped chives  (fresh or dried..I've used Lighthouse Dried Chives and they are fabulous)
• 1 cup shredded zucchini (You definitely want to squeeze out as much of the moisture out as possible)

Instruction

1. Preheat your oven to 350 degrees.
2. In a bowl whisk together the flour, baking powder, baking soda, sugar and salt.
3. In a separate bowl, whisk together the buttermilk and egg.
4. Whisk the melted butter into the buttermilk mixture.
5. Add the buttermilk mixture to the flour mix, and gently combine. Don't over mix the batter.
6. Stir in the shredded cheese, shredded zucchini and chopped chives.
7.  Grease your 9x5 bread pan. I like to use baker's joy on mine

The Certifiable Wenches Easy Kung Pao Meatballs

I am always looking for dinners that come together in an hour or less, cos that's how I roll. I'm lazy, but I like good food.

I'm also usually on a budget and I feed 4 people, so there needs to be enough.

I wanted something different and I had some meatballs. (This time the Sam's Club Angus meatballs, but whatever frozen meatballs you have will work)

Here's what I came up with for this super easy, and super tasty dinner


Ingredients:
1 bottle Panda Express Kung Pao Sauce
1 large green pepper chopped in chunks
1 medium onion chopped in large chunks
1 jar of chunk pineapple and about half the juice
1 large container of fresh sliced mushrooms
1 can 8 oz of water chestnuts


Directions
Saute onion and pepper until both are soft and onions translucent.
Add sauce, meatballs, water chestnuts and pineapple w/juice and give a stir.
Cover cook for 20 - 25 minutes.
Add mushrooms and cook an additional 5 minutes
Serve over rice and enjoy!