Maxed Out Monkey Bread

Maxed Out Monkey Bread | Famished Fish, Finicky Shark

When you’re in a rush and want to get the kids to stop monkeying around, you distract them with Monkey Bread!

Did you know that if you use the flaky layer style biscuits, the sweet sticky syrup nestles into all the nooks and crannies?

So here’s a quick treat for you to make all your monkeys!

And it’s gone!

And as soon as I find my really good camera charger, we will be seeing these iPhone 7 shots ūüėČ hehe.

Happy monkeying around!

 

Maxed Out Monkey Bread

Total Time: 45 minutes

Number of servings: 12

Per Serving 318 calories

Fat 20 g

Carbs 36 g

Protein 2 g

12

Maxed Out Monkey Bread

Ingredients

  • 2 - 16oz cans jumbo flaky layers biscuits
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup brown sugar, packed
  • 1 cup butter (2 sticks)
  • Cooking spray

Instructions

  1. Preheat oven to 350F.
  2. Pop open each can of biscuits and separate the biscuits. Cut each biscuit in half, then into 3, creating 6 pieces each.
  3. In a large bowl or gallon plastic bag, combine the white sugar and cinnamon. Add the biscuit pieces a little at a time and toss or shake well to coat all the pieces evenly.
  4. Spray a bundt pan well with cooking spray. Arrange the coated biscuit pieces evenly in the bundt pan. Sprinkle any remaining cinnamon and sugar mixture over the biscuits.
  5. In a small saucepan, melt the butter with the brown sugar over medium heat, stirring constantly to avoid scorching. Bring to a boil, then remove from heat. Carefully pour mixture over biscuits in bundt pan.
  6. Bake at 350F for 30 minutes, or until set and toothpick inserted comes out clean. Let bread rest for 5 minutes. Then place a serving platter over the top and carefully invert onto plate.
  7. Serve immediately, pulling pieces off with fork (use caution if using fingers as it will be hot and sticky) or slicing into wedges.

Snowflake Sesame Sweet Bread with Savory Goat Cheese – Blogger Recipe Challenge #sponsor

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I never thought I’d be able to bake a bread so fancy dancy and swirly dirly, let alone taste amazingly so!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Simply Sesame has this awesome recipe contest going on right now and would you believe it!? I entered this gorgeous bread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Yes, this is what I have created to showcase the most decadent sesame butter I have ever tasted. And to boot-I created a savory goat cheese and Gorgonzola cranberry spread to serve with it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Of course, also laced with more Simply Sesame spread.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

This gem of a snowflake is baked with layers of Simply Sesame’s Pistachio and Cardamom flavored spread and then adorned with chopped pistachios and a snow cloud of confectioner sugar. It is simply stunning for Simply Sesame.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

I know, I know, there are a LOT of pictures, but I couldn’t get over how beautiful this bread turned out.¬† I literally did NOT want to cut it!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

My kids could not stop eating it. I HAD to stop eating due to carb overload. But….you better believe I went and ordered MORE Simply Sesame so I can make this for CHRISTMAS!!! I mean, yum!!!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

The bread alone is delightfully soft and subtly sweet, adapted from Taste of Home’s star bread. Anyone can make it.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

If you’ve ever thought you can’t make fancy¬†bread, think again. I’ve even got pictures for you!!¬† So when you read the recipe, refer to this pic and your bread will be gorgeous-I promise!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Thank you Simply Sesame for introducing to me the simplicity of roasted organic Sesame seeds and GMO free oils with one of a kind flavors. Move over chocolate hazelnut spread, there’s a new guy in the kitchen!! Holla!

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

For more about Simply Sesame, visit their Facebook, Twitter and Instagram pages.  For ordering direct, please check out their webpage.

Snowflake Sesame Sweet Bread with Savory Goat Cheese | Famished Fish, Finicky Shark

Enjoy and Merry Christmas!

Snowflake Sesame Sweet Bread with Savory Goat Cheese

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Number of servings: 16

Per Serving 297 calories

Fat 14 g

Carbs 35 g

Protein 10 g

16

Snowflake Sesame Sweet Bread with Savory Goat Cheese

A warm sweet bread with layers of sweet sesame paste and sweet cranberries with a sprinkling of pistachios and powdered sugar. Serve this beautiful snowflake with savory goat cheese spread and watch it soften over the bread.

Ingredients

    For the Bread

  • 1 package or 1/4 oz active dry yeast
  • 1/4 cup warm water, 110F-115F
  • 3/4 cup warm milk, 110F-115F
  • 1 large egg
  • 1/4 cup unsalted sweet cream butter, softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp cardamom (optional)
  • 3 3/4 cups flour, divided
  • 3/4 cup Simply Sesame Pistachio and Cardamom flavor
  • 3/4 cup dried sweetened cranberries
  • 2 Tb unsalted sweet cream butter, melted
  • 2 Tb finely chopped pistachios
  • powdered sugar for dusting
  • For the Savory Goat Cheese

  • 8 oz soft goat cheese
  • 1/4 cup crumbled gorgonzola cheese
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup Simply Sesame Pure Roasted Sesame flavor
  • 1 Tb lightly dried or fresh parsley
  • 1/4 tsp cardamom

Instructions

  1. Dissolve the yeast in the warm water in a small bowl or glass until foamy, about 5 minutes. Meanwhile, warm the milk in the microwave or stovetop and gather the remaining ingredients, bowls, pizza pan and silicone mat/rolling pin for rolling dough, and 2 1/2" round cookie cutter or similar marker.
  2. In a large bowl, combine the milk, softened butter, sugar, salt and optional cardamom. Mix well and then add yeast mixture and 3 cups flour. Mix until smooth.
  3. Turn dough out onto floured surface. Carefully knead in 1/4 cup flour, using more or less depending on humidity. Knead for 6-8 minutes until smooth and elastic, to allow the gluten to develop. Place dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Meanwhile, combine the ingredients for the goat cheese in a large bowl. Using a mixer, combine well. Transfer to a dip or spread bowl and refrigerate until ready to serve.
  5. After dough has double in size, turn dough out onto floured surface. Using remaining 1/4 cup flour and adding as needed, continue as follows:
  6. Divide dough into 4 equal portions.
  7. Roll out one dough ball into a 12" circle, dusting as needing so dough does not stick.
  8. Transfer dough to greased pizza pan.
  9. Carefully spoon 4 Tb of Simply Sesame Pistachio and Cardamom flavor over dough and spread with back of spoon, being careful not to tear the dough. Sprinkle with 1/4 cup sweetened dried cranberries.
  10. Repeat with remaining 3 dough balls, ending with a layer of dough.
  11. Use a 2 1/2" round cookie cutter, place in the center over dough layers; do not press down. With the cookie cutter as a guide, use a sharp knife to make 16 even cuts from cookie cutter to outside of circle. Remove cookie cutter. Carefully take two strands and twist two times outwards. Pinch the two ends together. Repeat around the circle, two strands at a time, making 8 twists. After pressing seams together, tuck the outer corners of each pair down to bring each twist to a triangle, making the whole bread resemble a star, or snowflake.
  12. Preheat the oven to 375F. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake for 18-22 minutes until golden brown.
  13. Brush tops gently with melted butter. Sprinkle with chopped pistachios and dust with powdered sugar.
  14. Serve warm with cold goat cheese spread.

Notes

Prep time includes, prep, rest, and rise. Feel free to substitute the branded ingredients with like for like products.

*This post was sponsored by Bonelli Fine Food¬ģ, the makers of Simply Sesame.¬† I received¬†free product¬†from the sponsor for participating in their Blogger Recipe Challenge. ¬†No additional compensation was received by me. ¬†All opinions, text, images, and adapted recipe are my own.¬† Feel free to substitute the branded ingredients as needed with a like for like product.

 

 

 

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?¬† Loose leaf or tea bags??¬† Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!¬† I’m sure you can use any other kind.¬† But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?¬† That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!¬† Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!¬† And don’t forget to visit our sponsors!!¬† Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.¬† It’s okay if some berries get cut too.¬† They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ¬Ĺ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¬ľ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¬ľ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¬ĺ cup walnuts, lightly chopped
  • ¬ĺ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¬ľ cup flour and turn dough out. Pat gently. Add about ¬ľ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4‚ÄĚ high. Cut into 2 1/2‚ÄĚ rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blends‚ĄĘ. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool ūüėč

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blends‚ĄĘ, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blends‚ĄĘ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark         Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark
That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8

Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blends‚ĄĘ. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Happy Tummy Zucchini Bread

I’m up to my eyeballs in vegetables. I’ve been eating so much healthy goodies and fiber rich fruits and veggies, that I completely packed my produce drawers in my kitchen fridge.

Okay, yes, I’m one of those guilty parties that has two refrigerators in their home. I have a garage fridge. How else are we to store the extra milk gallons, restaurant leftovers and frozen tamales?

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

So my extra refrigerator is extra old and I know when I put vegetables in there I’m at risk for getting frozen vegetables out of it. And sure enough, my zucchini was on the brink of Iceland. So I made zoodles and a huge batch of zucchini bread.

Now I hadn’t planned to share this recipe, as I found it here on¬†Simply Recipes, and I was just trying to find a good zucchini bread recipe, but I changed a couple things and dare I say it…this is the best zucchini bread I’ve had. I took some to work and a couple of my normally picky co-workers demolished it in a second.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Maybe it’s because I cut out half the fat. Or because I swapped half the regular gluten flour with more tummy friendly gluten free flour. Or the fact that I double the zucchini. Or maybe it was the nutty pecans and extra nutmeg.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Whatever it was, I can’t get enough. I will purposely buy zucchini all the time just to make this.
All. The. Time.
It. Is. That. Good.

Okay. Got it? Gonna make it? Good!

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Oh and have you met my cheese face Anneliese? She was helping me photograph the tasty bread. And by helping, I really mean eating.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Happy Tummy Zucchini Bread

Total Time: 1 hour, 20 minutes

Number of servings: 30

Per Serving 167 calories

Fat 8 g

Carbs 23 g

Protein 3 g

30

Happy Tummy Zucchini Bread

Ingredients

  • 4 cups fresh grated zucchini
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain fat free greek yogurt
  • 1/2 cup canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups gluten free flour blend
  • 2 tsp baking soda
  • 1 tsp pink sea salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/4 cups chopped pecans, optional

Instructions

  1. Preheat the oven to 350F.
  2. Spray a 9x13 or 10x14 baking pan with cooking spray and set aside.
  3. In a large stand mixer, combine the fresh grated zucchini, eggs and sugar and mix well. Add the canola oil and fat free greek yogurt and mix well.
  4. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and spices.
  5. Add the dry mixture to the zucchini mixture and mix well, scraping the sides of the bowl as needed. Add the chopped pecans, if desired, and stir in gently.
  6. Pour mixture into prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool for at least 10 minutes before slicing into 30 pieces to serve.
  8. Store in a covered container in the refrigerator up to one week. Or wrap tightly in plastic wrap and freeze up to 3 months.

Notes

For a gluten free option, use all gluten free flour blend. *recipe has not been tested with this option

Chocolate Churrovers – Chocolate Churro Turnovers

Chocolate Churrovers -  Churro Turnovers | Famished Fish, Finicky Shark

I’ve been sitting on a little gem for awhile. Sweet Mercy Vanilla Baking Mix that is.
I decided I want to make something memorable with this mix. I mean, I can make practically anything with this mix from sweet cupcakes, to muffins, to pancakes, to these Chocolate Churrovers. These are Chocolate Turnovers with a Churro Twist to them.
Chocolate Churrovers -  Churro Turnovers | Famished Fish, Finicky Shark
Flaky on the outside, tender on the inside, filled with sweet chocolate, doused in cinnamon and sugar and drizzled with even more chocolate, these turnovers will make your tongue dance with joy.
Chocolate Churrovers -  Churro Turnovers | Famished Fish, Finicky Shark
These are the kind of goodies that had my kids in the kitchen every 5 minutes asking if I was done yet. And when they were done, they were all gone within 30 minutes.
Maybe next time I’ll make two batches of these for good measure.
Chocolate Churrovers -  Churro Turnovers | Famished Fish, Finicky Shark

Chocolate Churrovers
Ingredients:

1 cup flour or sweet mercy baking mix
Dash salt
10 Tb cold butter
1/3 cup ice water
1 cup semi sweet chocolate chips
2 Tb liquid egg whites
1 tsp coconut oil
1 1/2 Tb granulated sugar
1/2 tsp cinnamon

 Chocolate Churrovers -  Churro Turnovers | Famished Fish, Finicky Shark
In a large bowl combine…

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St. Patty’s Day French Toast

St. Patty's Day French Toast | Famished Fish, Finicky Shark

I made my kids St. Patty’s Day French Toast! They didn’t know they were part Irish. Mostly Mexican and German, but a bit Irish in there have we!

So of course we had green French toast.

I opened a loaf of cinnamon raisin bread and took out 8 slices.

Then I mixed up 1 cup of nonfat milk, 3 eggs, 1/4 cup sugar, 1/4 cup flour, and dash of cinnamon, 4 drops of blue food coloring and 3 drops of green food coloring.

I heated my nonstick griddle, sprayed with cooking spray, soaked my bread briefly and grilled it on each side about 3 minutes.

Then we served it with powdered sugar and syrup. Yummy!!! My boys loved their green breakfast and enjoyed making it for them.

What did you make for St. Patrick’s Day?

Grilled Hash Cake Rueben Sandwiches

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

St. Patrick’s Day is just two days away. If you find the pot of gold, please let me know.

No really. My family and I spent the morning searching for gold in our house. My baby girl’s tiny gold bracelet that is. I looked at her tiny wrist and noticed it was missing, as she just had it on yesterday. I’m crossing my fingers that I find it in our dryer’s lint trap. Gold is so expensive nowadays. I need a leprechaun to send some luck my way!

Well since I can’t find the pot of gold, at least I can find the pot of flavor.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

You ever make something so totally amazing you think you hit the flavor jack pot? That is my take on these Grilled Hashcake Rueben Sandwiches. Buttered sourdough bread sandwiches melting cheddar cheese, dilled corned beef hash and potato cakes, and crisp coleslaw dripping with homemade Russian dressing.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Yeah, that’s my kinds of St. Patrick’s Day lunch! And you don’t even have to slow cook the corned beef or boil the potatoes. The most prep work you’ll spend on these sandwiches is 20 minutes-tops. The secret? I cheated with a can of corned beef hash. My dad worked a lot when we were kids and corned beef hash was one of his “go-to” foods to feed my brother and me. I actually love the stuff! Especially camping! My boys even enjoyed the hashcake patties a la carte. I myself scarfed down this juicy – almost burger like – delight in a heartbeat!

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

This recipe makes 12 decent sized half sandwiches, or 6 very full sized large sandwiches. Choose your hunger level and let’s get cooking!

Grilled Hash Cake Rueben Sandwiches

Ingredients:
-For the Russian Coleslaw
3/4 cup olive oil mayonnaise
1/3 cup ketchup
1 tsp Wasabi powder
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 Tb A1 steak sauce
2 Tb cider vinegar
1 Tb sugar
2 Tb finely diced white onion
1 14 oz package coleslaw mix
-For the Hash Cakes
1 15 oz can corned beef hash
1 cup flour
2 eggs
1 tsp dill weed
1 tsp pepper
1/2 tsp salt
2 Tb whole grain mustard
cooking spray
12 slices sourdough bread
12 Tb butter with canola oil spread
6 oz cheddar cheese, grated

Directions:
In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold in the coleslaw mix and set aside.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve. Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Enjoy your St. Patrick’s Day celebration!

Grilled Hash Cake Rueben Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 12

Per Serving 687 calories

Fat 33 g

Carbs 71 g

Protein 27 g

12

Grilled Hash Cake Rueben Sandwiches

Weight Watchers PointsPlus¬ģ: 18

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Russian Coleslaw

  • 3/4 cup olive oil mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Wasabi powder
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tb A1 steak sauce
  • 2 Tb cider vinegar
  • 1 Tb sugar
  • 2 Tb finely diced white onion
  • 1 14 oz package coleslaw mix
  • For the Hash Cakes

  • 1 15 oz can corned beef hash
  • 1 cup flour
  • 2 eggs
  • 1 tsp dill weed
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 Tb whole grain mustard
  • cooking spray
  • 12 slices sourdough bread
  • 12 Tb butter with canola oil spread
  • 6 oz cheddar cheese, grated

Instructions

  1. In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk. Fold in the coleslaw mix and set aside.
  2. In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork. Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.
  3. Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.
  4. Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.
  5. Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve.

Notes

Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Cheddar Carrot Sandwiches with Pesto Sauce

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I made these Cheddar Carrot Sandwiches with¬†Pesto Spread when I reviewed this month’s Secret Recipe Club post. These sandwiches are surprisingly delicious, with a hearty bite of cheddar, crisp sweet crunch of fresh shredded carrots, and¬†savory garlic pesto spread.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

I mean wow, what a great vegetarian sandwich!

I was thrilled to add these to the sandwich tray I brought to my in-laws 50th wedding anniversary this past Saturday.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Cheddar Carrot Sandwiches with Pesto Sauce
Ingredients:
6 large slices sourdough bread
6 oz block or presliced cheddar cheese
1 cup freshly grated carrots
4 Tb pesto sauce
4 Tb mayonnaise

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Directions:
First cut the crusts off the sourdough bread, then slice in half into two neat squares. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices. Place a slice of cheese on one half and a pinchful of carrots on the other half.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

This recipe is adapted from Oh You Cook! You can also find these Chicken Curry Sandwiches, derived from her blog, there too.

Cheddar Carrot Sandwiches with Pesto Spread | Famished Fish, Finicky Shark

If you make any of these sandwiches, let me know what you think. I love them both!

Cheddar Carrot Sandwiches with Pesto Sauce

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 12

Per Serving 379 calories

Fat 11 g

Carbs 56 g

Protein 15 g

12

Cheddar Carrot Sandwiches with Pesto Sauce

Weight Watchers PointsPlus¬ģ:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 large slices sourdough bread
  • 6 oz block or presliced cheddar cheese
  • 1 cup freshly grated carrots
  • 4 Tb pesto sauce
  • 4 Tb mayonnaise

Instructions

  1. First cut the crusts off the sourdough bread, then slice in half into two neat squares.
  2. Slice the cheese into six 1 oz slices, if not presliced. Lay out the sliced bread.
  3. Spread 2 tsp mayonnaise on 6 slices of bread and 2 tsp pesto on each of the other 6 slices.
  4. Place a slice of cheese on one half and a pinchful of carrots on the other half.
  5. Close the sandwich together and cut in half as desired. Makes 12 appetizer sandwiches.

Chicken Curry Sandwiches – #SRC

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

I came across The Secret Recipe Club some time last year and I’ve been enjoying these monthly posts since. It’s like I’ve been given a peephole to spy in someone else’s kitchen and puruse their favorite dishes. And I get to make them in my kitchen and share their personality and love of food.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

This month I was given Dena’s blog over at Oh You Cook. Dena is a librarian who loves cooking and even wrote a Slow Cooker cookbook. She has sooooo many recipes, but the one I chose caught my eye, because she was funny. Quote “If you squint, the resemblance is frightening”, when trying to replicate some tea sandwiches she enjoyed at a restaurant. And I love curried chicken salad. So I rushed to my kitchen to make those…and I had all the ingredients!

The only change I made was adding walnuts and raisins IN the chicken salad, and sandwiching the bread together, where Dena scooped the chicken salad on the bread with a solitary nut on top. I also used apricot preserves, as she had suggested peach. I love mango chutney on my chicken salad, but I had none and I love apricot preserves on anything!

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

A couple of recipes caught my eye, like Lion’s Head Meatballs and Easy Cheddar and Ale Tilapia. But especially these very simple Cheddar Carrot Sandwiches with Pesto Spread, (pictured above and below) which I also made and plan to share with you another day (check in here).

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

I shared these sandwiches with my family at my in-laws 50th wedding anniversary. And I loved the excuse to not eat these all myself. I tend to do that with food blogging. And it was fun to share Dena’s recipes with my family, too.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Ingredients:
1 chicken breast, cooked and chilled
1/4 cup mayonnaise
2 tsp curry powder
1/2 tsp coriander
1/4 tsp salt
1/4 tsp coarsely ground black pepper
12 slices cinnamon raisin walnut bread
1/4 cup apricot preserves
3 Tb walnuts
2 Tb raisins

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Directions:
Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

Press together gently and slice at a diagonal with a sharp knife.
Makes 12 appetizer sandwiches.

Chicken Curry Sandwiches | Famished Fish, Finicky Shark

These sandwiches are seriously addicting and seriously delicious. They will make your taste buds dance. Thanks Dena for sharing!

 

Chicken Curry Sandwiches

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 12

Per Serving 147 calories

Fat 6 g

Carbs 18 g

Protein 5 g

12

Chicken Curry Sandwiches

Weight Watchers PointsPlus¬ģ: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 chicken breast, cooked and chilled
  • 1/4 cup mayonnaise
  • 2 tsp curry powder
  • 1/2 tsp coriander
  • 1/4 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 12 slices cinnamon raisin walnut bread
  • 1/4 cup apricot preserves
  • 3 Tb walnuts
  • 2 Tb raisins

Instructions

  1. Begin by cutting the crusts of the cinnamon raisin walnut bread. First rough chop the chicken breast. In a food processor, pulse the chicken into a fine dice. Add the mayonnaise, seasonings, walnuts and raisins and pulse until desired consistency.
  2. Lay out the sliced bread. Spoon one heaping teaspoon preserves on one slice and a large scoop of curried chicken salad on the other slice.
  3. Press together gently and slice at a diagonal with a sharp knife.
  4. Makes 12 appetizer sandwiches.

Notes

Additional 30 minutes of cooking the chicken breast and quick chilling must be added to prep time if chicken is not readily available.

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