Big Weather's Big Recipe: Zucchini Bread

Big Weather’s Big Recipe: Cornflake Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cornflake crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the cornflake crumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. In a separate bowl, mix together the mayonnaise and Dijon mustard.
4. Dip each chicken breast in the mayonnaise mixture, then coat it with the cornflake crumb mixture.
5. Place the coated chicken breasts on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the chicken is cooked through and the coating is crispy and golden.

How to Prepare:

To prepare the cornflake chicken, start by preheating your oven. While the oven is heating, combine the cornflake crumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish. In a separate bowl, mix together the mayonnaise and Dijon mustard. Dip each chicken breast in the mayonnaise mixture, then coat it with the cornflake crumb mixture. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating is crispy and golden.

Big Weather Don Schwenneker’s Big Recipe: Spicy Beans and Rice

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes with green chilies, undrained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a medium saucepan, cook the rice in vegetable broth according to package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion, bell pepper, jalapeno pepper, and garlic. Cook until the vegetables are softened.
4. Add the black beans, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Stir to combine.
5. Cover the skillet and simmer for 10 minutes.
6. Remove from heat and stir in the cooked rice and chopped cilantro.

How to Prepare:

To prepare the spicy beans and rice, start by cooking the rice in vegetable broth according to the package instructions. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, jalapeno pepper, and minced garlic. Cook until the vegetables are softened. Add the rinsed and drained black beans, diced tomatoes with green chilies (undrained), cumin, chili powder, salt, and black pepper. Stir to combine. Cover the skillet and simmer for 10 minutes. Remove from heat and stir in the cooked rice and chopped cilantro.

Big Weather’s Big Recipe: Zucchini Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
4. Add the grated zucchini and chopped walnuts to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

How to Prepare:

To prepare the zucchini bread, preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Add the grated zucchini and chopped walnuts (optional) to the wet ingredients and mix well. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Big Weather’s Big Recipe: Slow Cooker Pork Chops

Ingredients:

• 4 boneless pork chops
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

1. Place the pork chops in a slow cooker.
2. In a small bowl, whisk together the chicken broth, soy sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, black pepper, and paprika.
3. Pour the sauce mixture over the pork chops in the slow cooker.
4. Cover the slow cooker and cook on low for 6-8 hours or until the pork chops are tender.
5. Serve the pork chops with the sauce spooned over the top.

How to Prepare:

To prepare the slow cooker pork chops, start by placing the boneless pork chops in a slow cooker. In a small bowl, whisk together the chicken broth, soy sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, black pepper, and paprika. Pour the sauce mixture over the pork chops in the slow cooker. Cover the slow cooker and cook on low for 6-8 hours or until the pork chops are tender. Serve the pork chops with the sauce spooned over the top.

And so on … (continue with the remaining recipes)