Thursday, July 2, 2009

Carnival Blog July 3 Favorite Summer Recipe

I am a fan of recipes at Here I'm going to share two of my favorites. Enjoy

The first one is Salsa by Alton Brown. This one is a winner ever time!


Recipe courtesy Alton Brown

6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

For those who love sweets, this is a "must" try zucchini bread recipe. It is heavenly delicious.

Zucchini Bread

Recipe courtesy Paula Deen

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


  1. ooh la la! These both sound incredible! I've got loads of zucchini from my grandma's garden, so I think I'll give your recipe a spin!

  2. I love zucchini bread! Thanks for the yummy recipes :)

  3. I love salsas. (I have a recipe on my blog, too.) Your zucchini bread sounds wonderful!