Zucchini Brownies

Ingredients

For the brownies:
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini (1 large or 2 small zucchinis)
• 1 tablespoon water*
• 1/2 cup chopped walnuts, optional
For the frosting:
• 3 tablespoons cocoa powder
• 1/4 cup butter, softened*
• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions

1. Directions:
2. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
4. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
5. Bake 25-30 minutes until the brownies spring back when gently touched.
6. To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.

Lamb Chops

   

 INGREDIENTS:
                  

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil 
• 1/2 teaspoon dried thyme
•  Salt and pepper to taste 
• 4 lamb chops (3/4 inch thick) 
• 1 tablespoon olive oil  
• 1/4 cup minced shallots   
• 1/3 cup aged balsamic vinegar            
• 3/4 cup chicken broth                                                    
• 1 tablespoon butter

 

Directions

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.