Squash Blossom Muffins & Chicken and Shrimp Riviera

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I know, I know…..sigh…..I am obsessed with squash blossoms. I need a 12 step program! Hi, I’m Dennis and I am a squash blossom addict. Sometimes I lay awake at night and wonder what else I can do with them…..I actually just had an off the wall idea while writing this, but I won’t tell you now……hahahahaha……you’ll just have to be patient and wait. I think this is as close to a mad scientist as I will ever get. What I would like to tell you is this is my third attempt at squash blossom muffins, the first ones I made, the blossom looked great but the muffin was blah…..the second one I made the muffin was oh so delicious, but you couldn’t see the blossom at all. You see I had this great idea to stuff the blossom first with a  marscapone cream;….it was going to be like a squash blossom twinkie!! Well needless to say that didn’t work out….sigh….in fact somehow the marscapone cream just seeped into the muffin, and you couldn’t even see the blossom. Well for my third attempt I blended one and two together….you still couldn’t see the squash blossom as well as I would have liked but the muffin was delicious!

Zucchini Blossom Muffins (will make 6 large muffins)
1 1/2 Cup of All Purpose Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Greek Yogurt
1/2 Cup Oil
1/4 Cup Marscapone or Cream Cheese
2 Large Eggs
1 Tablespoon Vanilla
1 Vanilla Bean, Scrape out the inside
1 Lime Zest(grated) and Juice
1 Lemon Zest(grated) only
6 Zucchini Flours
Raw Sugar to sprinkle on tops of Muffins before baking

Mix all your dry ingredients together in one bowl.
Lightly beat the eggs and add in  the Yogurt, oil, marscapone, vanilla, vanilla bean scrapings, zest from lime and lemon, and juice from the lime. mix all these ingredients until well blended.
Add wet mixture to dry mixture and mix just enough to blend.
This recipe is for large muffins but can be adapted to smaller pans, just use more blossoms. Add half of the mixture into each cup, and then add your zucchini blossom, then fill the remainder of the way with remaining mix.
Sprinkle tops with Raw Sugar and bake for 25-30 minutes at 375 degrees.

The next dish I would like to share with you is a sauce I that I picked up during my travels, it’s a basic pesto sauce with a few modifications. The restaurant I worked at where I was taught this sauce called it a Rivera, it was initially made with just shrimp and scallops, but for this version I used Chicken and Shrimp. In restaurants one key to your success is to see how many different items you could make using the same ingredients. You increased your menu, or your special offering without spending more money for additional supplies. So you may find that this dish is very similar to the dish I made last post with the roasted pepper sauce, and you would be correct, I had artichokes, sun dried tomatoes and mushrooms I wanted to use before they went bad. So with a little twist to make it a little different here is my offering.

Chicken and Shrimp Riviera (for two)

6 16-20 count shrimp
6 oz Boneless Chicken Breast cut in to strips
8 oz mushrooms sliced
2 ounces sun dried tomato strips reconstituted
4 artichoke (in brine, not marinated in oil) hearts sliced (optional)
3 Tablespoons Pesto Sauce
2 ounces Grated Romano Cheese
4 oz Greek Yogurt
Pinch of Black Pepper
4 oz Linguine cooked aldente
4 breaded and fried Eggplant cutlets
The first thing you need to do is make your eggplant cutlets, you need either two round or one long cutlet whatever works for you (but make a few more the eggplant is just so good with this sauce), peel your eggplant slice fairly thin and dip in flour, egg, and then seasoned bread crumbs. Sauté in olive oil until you get some good color , 2-3 minutes per side. Place your cooked eggplant in a 300 degree oven while you finish the rest of your dish.
Cook your pasta per box instructions start when you begin to sauté your chicken, it should be done about the same time your finishing the chicken and shrimp Riviera.
In a large sauté pan add some olive oil and start with your chicken strips, first dredge your chicken in flour seasoned with salt and pepper, then place floured strips into your hot sauté pan. Cook Chicken for about 3 minutes then turn it over. After you have turned over your chicken add in your mushrooms, and shrimp. Sauté until the shrimp are almost done (you may have to add a little more oil to the pan when you put in the shrimp). Add a splash of white wine to de-glaze the pan and add in your remaining ingredients, blend the yogurt in well( I use to use heavy cream, but switched for health reasons, feel free to use heavy cream) Heat the entire dish very well and serve over your eggplant cutlet,  serve your pasta as a side. Toss the pasta with a little spoon of pesto before serving to add some colour to the pasta. This is a very tasty dish and without the heavy cream and butter a lot healthier than it used to be. I hope you enjoy it as much as we do! Here is my basic pesto recipe in case you need one.

Pesto

2 bunches of Basil
1/2 bunch of Italian Parsley
1/4 cup of grated Romano Cheese
2 cloves of Garlic
1/4 cup of Extra Virgin Olive Oil
1/4 cup of Toasted Pine Nuts or Walnuts


So into your food processor the basil and parsley go. Pulse it until its minced very well. 
Now add your garlic, nuts and grated Romano Cheese.
Drizzle in the Olive Oil until it has a nice smooth consistency
and Voila you got pesto!!
Feel free to adjust the proportions to your taste and enjoy

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Comments

  3. Those muffins are amazing! I like muffins very much and I would like to try the ones with squash blossom. And the Riviera sauce…yummy!

    Reply

  4. You can't do this to me Dennis! (smile) I'm in love with zucchini flowers because of your posts. The muffins look amazing and the riviera sauce is just scrumptious. Your photos show it all. Great job!

    Reply

  6. You're killing me, man!

    A 12-step program indeed. I'll sign myself in with you. I, too, cannot stop myself.

    Reply

  8. I tell ya…I should not read your blog when I'm hungry…it's torture! I love the second photo, and your muffins look beautiful…I can just imagine how good they taste!

    Reply

  9. Every post is more creative than the next, I love it!
    I'm in love with zucchini flowers because of your posts.
    Great job!

    Reply

  10. Dennis, if you find that 12 step, I'll go with you- my Irish husband will never understand my penchant for "eating plants"! These are gorgeous!
    xoxo Pattie

    Reply

  12. I wrote a post not too long ago about the forgotten gifts of the garden..the ones I never use, but want to. Squash blossoms were mentioned as one I feel badly about not using…now I have some ideas! You're my hero!

    Reply

  13. I couldn't find squash blossoms at the farmers market last weekend. Now I'm really on a mission to locate some. I just have to try those muffins.

    Reply

  14. My Dad has loves squash blossoms as long as I can remember, and I have been squash blossom phobic as long as he has been making them. I have to say this is one of the first squash blossom recipes that is tempting me! Thanks for the post Dennis…!

    Reply

  16. You are a maniac with the squash blossoms! I love the muffins. I love the story of their creation, too. We all need to know that the pros don't always succeed the first time. Thanks for two more lovely recipes.

    Reply

  17. The riviera made me drool and the muffins are amazing! And thank you for posting your pesto recipe. I have some blossoms on my plants that are wanting to be eaten…maybe I should give in?

    Reply

  18. I grew zucchini this year just so I could have squash blossoms. Thanks for one more idea — these muffins look fantastic!

    Reply

  19. Well, I wish I were addicted to a vegetable. I say you should be proud of this one. 🙂 These dishes look fantastic. Those muffins are absolutely perfect.

    Reply

  20. Dennis, you are one creative man! 🙂 What a pretty surprise to break open a muffin and find a blossom inside!! That sauce is amazing. 🙂 Pesto AND yogurt?! Bliss. 🙂

    Reply

  21. Dennis, I'm going to start a SBAA (Squash Blossom Addict Anonymous) just for you! 😉 Seriously though, your dishes are so awesome, they open my mind to new possibilities. Thank you for sharing and being such a superstar because of it!

    Reply

  23. W.O.W…

    I've had blossoms that were dipped in batter and fried BUT those muffins look over the top!!!

    my brother-in-law has about 20 zucchini plants…he grows and sells @ a co-op…wonder if he has any blooms???

    I really look forward to your posts…wonderful and mouth watering 😀

    ~victoria~

    Reply

  26. mad scientist in the kitchen, we are so blessed… never give up my friend – thanks for two (3) wonderful recipes

    Reply

  27. You know, I check out the farmers market for squash blossoms all the time and never find any. I would love to get my hands on some.
    What a creative idea to use them in muffins!

    Reply

  28. The muffins look amazing, I've never had squash blossoms but I do want to and now I know what to do with them! Great photos!

    Reply

  29. There are far worse things to be than a mad scientist with squash blossoms 🙂 Your muffins look superb, and everything looks so tasty!

    Reply

  30. Those muffins look fantastic! I can't believe I still haven't tried squash blossoms yet. I just know when I finally spot them, I'm going to squeal with delight. 😀

    That pesto looks delicious! I've always been a pesto girl. Thanks for the recipes! =)

    Reply

  31. thanks for your amazingly kind comments about my celiac testing! :):)

    these muffins are so CUTE and the whole idea of opening them up to a blossoming of squash is brilliant!

    Reply

  32. I should use your restaurant philosophies with cooking at home. Making new things with the same ingredients. Thanks for inspiring me! I'm thinking now… 🙂

    Reply

  33. I plan a two week menu and try very hard to keep similar ingredients in use..who knew I thought like a restaurant kitchen! As always, Dennis, everything looks amazing. You may not be able to see the blossom like you wanted, but what a wonderful surprise you get when you bite into one! YUM!

    Reply

  35. Wow! Amazing dish and wonderful muffins. I cannot wait to try them both. I have never tried squash blossoms but have heard they are wonderful. Thanks:)

    Reply

  36. Creative as always & fabulous photos too! Thanks for the inspiration as I have never made anything with squash blossoms – it is oficially on the agenda! Cheers!

    Reply

  40. You are so creative, they look wonderfully delicious! I have never tried squash blossoms…I must find some soon 🙂

    Reply

  43. Wow! Obsessive as it may be, I am impressed. I still haven't gotten my hands on any blossoms and here you go cooking up a storm.

    Reply

  44. These muffins are so unique and absolutely beautiful!! I've been always kind of afraid of squash blossoms, but I'd love to try these muffins!

    Reply

  45. Oh Denis, pack some of that shrimp and chicken pasta and send it to me, please!
    Your muffins look beautiful!

    Reply

  46. Thank you for stopping by my blog and commenting on my zucchini refrigerator pickles! I figured if you liked zucchini, you might offer inspiration for my zucchini blossoms, and boy, do you ever! I am having fun looking at all your ideas and gorgeous photos!

    Reply

  47. LOL, I know all about addiction Dennis. I had to bring my hubby over to read your post because it cracked me up. As usual these look delicious and your post are getting better and better

    Reply

  50. I love the squash blossom surprise in your muffins! I may have to raid my brother's squash field for some.

    Reply

  52. I love that your Shrimp Riviera dish is for two! 🙂 And those squash muffins are truly a wonder to behold, dont quit your 12 step program, I dont mind seeing even more awesome squash blossom dishes from you!!!

    Reply

  55. Love your recipes, I think you should host a squash blossom throw down;-) Not such a horrible thing to be addicted to, could be worse, like chocolate or caviar! Also beautiful photos, everything looks great here chez Chef Dennis and thanks for your kind words, Patty

    Reply

  56. Can I say how brilliant your zucchini blossom muffins are? I've only ever used the flowers in risotto, but a sweetish muffin is the perfect showcase for them.

    Reply

  57. I love these muffins Dennis. You always know how to take a simple recipe, and turn it into something spectacular. I never would have thought to sandwich the squash blossom into the muffin batter…but what a beautiful presentation. You receive so much blog love because your posts are always inspiring and encouraging. I am so glad we met in this wonderful food blog world. Thank you for your kind comments, they mean so much to me.

    Reply

  58. Now I think I'm I'm here at the wrong time. I should have a full stomach first…haha. I think these are giving me hunger pangs 😛 They look so delicious. The zucchini blossoms look so pretty. Thanks very much for sharing.

    Reply

  59. Oh wow, awesome idea.
    Amazing idea to stuff the muffins with squash flowers.
    So pretty, you are really creative ♥

    Reply

  62. What fantastic an original muffins, fantastic…And I did notice the Greek yogurt in your dish…You have more than one obsession:) Wonderful!

    Reply

  63. Love the color. The texture of the muffin looks perfect!! And the chicken and shrimp–yum!

    Thanks for all the trials!

    Best,
    Bonnie

    Reply

  65. Squash blossoms in muffins? Get out of here! What a super idea – and you stuffed it too? A truly inspired idea.

    Reply

  66. I love these posts with two recipes. Both look heavenly! I bought some squash blossoms at the market on the weekend, but they turned out to be too piddly to do anything with. And so I wait.

    Reply

  67. what a beautiful symphony of colors and taste…and the layering of it all crispy, creamy….and yes you are a blossom addict…I would be to if I had blossoms

    Reply

  70. I love squash blossoms too, but I am afraid to cook with them! They seem so delicate!
    That pasta looks like an amazing, special dinner, and I will be making it soon.

    Reply

  71. I thought I was a squash blossom addict, but you have surpassed me in every way!

    This is brilliant…BRILLIANT! Creativity and flavor unleashed! Sned me the leftovers, if there are any!

    Reply

  72. I grew up eating squash blossoms. I always had it with other veggies braised in fish sauce. In fact I'll probably have some when I visit my folks in CA this month. I would never had thought of using it in baked goods.

    Reply

  74. These look amazing! I feel in love with squash blossoms in Italy — I may just need to try these. soon!

    Reply

  75. Thank you so much for your kind comments on my scones! I'm so honored that a real chef would stop by my blog. =) I took a look around your blog and all of your recipes look amazing! The pictures are just beautiful. Thanks so much!

    Reply

  77. Now THAT is a creative use for squash blossoms! I've only seen them stuffed and fried, and was wondering what else I might do with them… Brilliant! Consider the idea filed away. 😉

    Reply

  78. The muffins are genius! Really love the little surprise in the middle. And your shrimp pasta is very tasty looking too. And is exactly what I'm craving for dinner tonight.

    Reply

  79. Dennis, these sound incredible. Squash blossoms are very difficult to find here, but your recipe has inspired me to keep trying. I hope you are having a great day. Blessings…Mary

    Reply

  80. Hey Dennis, these look beautifully fluffy and nice, but I do love the idea of your squash blossom twinkie. That would have kept me up a little later than desired too!
    Oh, and I didn't know you were from Texas, Dennis. Funny, Cauldron Boy was born in Pennsylvania and raised in Texas (smile).
    p.s.-Some don't like xanthum gum, as it is a corn product (corn syrup, corn starch, etc), but it's used in such small amounts that I don't see any real health problem with it. My deal is that I'm cheap and don't want to buy that expensive bag of Bob's Red Mill xanthum gum (smile)!

    Reply

  81. The muffins look interesting! I have never thought of suash blossom in muffins before. The Riviera sauce sounds delicious, too.

    Reply

  84. I was looking for the squash blossoms in the second recipe! The chicken and shrimp really sounds wonderful, Dennis. Of course, the muffins look delicious, too; they're one of my favorite breakfasts or midday snacks.

    Reply

  85. I totally squandered my zucchini blossoms…I had NO IDEA you could bake them in muffins! I will keep a lookout next time I'm u-picking zucchini or at the farmer's market. Thanks for sharing the recipe.

    Reply

  87. I am totally shocked (in a good way) to see you creating these amazingly yummy dishes using blossom. The muffins made me drool.

    Reply

  88. It's a delicious obsession Chef. 🙂

    The Chicken and Shrimp Riviera looks and sounds heavenly. YUM. I'm bookmarking this recipe.

    Have a great day. Michael

    Reply

  89. You are so creative with those blossoms. I tried and tried to find some of these at our small local market; no luck, but I can dream, can't I?
    Great post Denis.
    Rita

    Reply

  91. haha sounds like my addiction to green chile (as you will see in my upcoming posts) – seriously, I just may never ever be able to leave New Mexico because I might not get as high grade of chile if I go anywhere else LOL.

    your muffins LOOK. SO. AMAZING. absolutely amazing. and I will try to get my hands on some squash blossoms as soon as I can to try this and your other delightful creations.

    this riviera sauce is pouring forth such unembarrassed lavishness it's almost scandalous! another must try for me –

    Reply

  92. I've never cooked with zucchini blossoms before. This is such a great idea. Those have got to be the most creative muffins I've seen. Such a genius idea! I know I'd love to find such a beautiful edible flower inside my muffin. The Riviera sounds divine. Thank you for sharing these great recipes.

    Reply

  94. Your obsession for the squash blossom is wonderful…I am learning a lot from it. Those muffins look so intriguing with the way that turns out…very fun. Riviera Sauce looks wonderful on that plate, too!

    Reply

  95. I keep looking for zucchini blossoms at the markets by me, so far no luck, except for one vendor that wanted $2ea. He wouldn't get that much for the zucchini, why charge so much for the blossom? I don't get it. Your muffins though look lovely.

    Reply

  96. I think the squash blossom muffins came out really well. I like the little surprise inside. The riviera sauce looks great as well!

    I am still keeping an eye out for those elusive squash blossoms.

    Reply

  97. Ok, those muffins are too much! How do you come up with such creative ideas? I love them! The sauce looks absolutely divine as well. That type of dish is right up my alley.

    Reply

  98. I know, squash blossoms are one of the most delicate things there is. I'm having a hard time to get them anywhere here in Sweden though. That' s sad. Mail me some? 😉

    Reply

  100. i'm not exaggerating when i tell you that these are the most unique and aesthetically-pleasing muffins i've seen all year–bravo! and hey, there are worse things to which you could be addicted… 🙂

    Reply

  101. I'm amazed at your creativity in food. It's definitely an unusual couple in the making – a squash blossom in a muffin. 🙂

    Reply

  102. To our dearest blossom addict…you've surpassed anything I would have imagined a flower like this one could be showcased. My mother-in-law jealously is in charge of these beauties. I'll have to share your muffin recipe…she'll want to make them for sure!
    Your other meal…is well…so substantially tasty looking.
    I can see you are certainly not depriving yourself at the dinner table ;o)

    Love coming to visit with you.

    Ciao for now and have a tremendously happy day!
    Claudia

    Reply

  103. Sorry it's taken me a couple of days to get to this post. You are totally obsessed with squash blossoms… but there are worse things a person can be obsessed with, right?

    I have to admit, I've never had them before :-/ After seeing all of your posts, I'm more than a little intrigued to try them.

    Great post, Chef Dennis!

    Reply

  105. If you're going to be addicted to anything, I think squash blossoms are pretty worth while. Those muffins look amazing!

    Reply

  106. You have to love the trial and error. That's what makes cooking so fun each time you try something new and take yourself out of your comfort zone its like nirvana. Brilliant post!

    Reply

  107. Those muffins are quite possibly the best reason in the world to get out of bed early on a Saturday morning. Squash Blossoms are amazing.

    Reply

  108. Oh Dennis…you are funny, I planted zucchinis in a vase and put in my little balcony. I have squash Blossom all the time. I was so surprised how easy it was to grow.
    I also found myself wondering how to use them. The muffin is a great idea, it looks amazing too. I'm curious to know what is you next idea. Congrats on top 9.

    Reply

  110. You're so creative–love it! You're excused for your squash blossom posts. How would we be inspired by them otherwise? 🙂

    I have to say, this sauce is right up my alley. I love everything in it. Will have to save to try one day soon.

    Reply

  111. I lay awake at night thinking of new recipes too…but never come up with anything as creative as these muffins! They look deliciously perfect 🙂 Every time I come here, I wish I was a student at Mount!

    Reply

  112. Thanks for visiting my blog. I really appreciate it! I love your recipes and your photos – so vibrant! The squash blossom muffins look amazing. So creative! I can't wait to read more. Thanks again!

    Reply

  115. Ok, now you are starting to make me mad!!! La Diva has not seen ONE LOUSY SQUASH BLOSSOM here in Southern Florida and you are doing recipe upon recipe with them! I am tres jealous!!! The Riviera sauce looks soo rich and yummy too. Better go make lunch!

    Reply

  116. Congrats on the Top 9 Chef! I enjoy that in these recipes, you're using Greek yogurt. The muffins must be deliciously moist and I like the texture you've added to the tops with the raw sugar. I need to find those squash blossoms!

    Reply

  119. Squash blossoms is a great obsession! Let us know all the recipes you have with them. Wonderful pics:)

    Reply

  121. Oh wow. Those muffins look absolutely incredible! Love the riviera sauce too. You have my mouth watering, thanks for sharing Chef Dennis!

    Reply

  122. The simple thoughts can hit me like a ton of bricks. See how many dishes can be created using the same ingredients on hand . . . is how I should look at cooking/baking. I fight leftovers, trying to get rid of them as quickly as possible to make something new and interesting. Using leftover ingredients can still be new and interesting; thank you =).

    Absolutely scrumptious muffins and the dinner; I am in heaven just looking at the photo! Amazing sauce and pesto recipes. Your fetticine lays beautifully on the plate too. Very pretty presentation for both the muffins and dinner . . . NOMS!

    Reply

  124. Wow, Dennis, those muffins are to die for, and I love the pasta dish! Absolutely gorgeous way to use squash blossoms.

    Reply

  125. Oh my gracious Dennis! Everytime I look at your blog, my butt gets bigger. This looks so yummy!!! I could eat the whole thing!

    The muffins looks good too!

    Reply

  126. Hello Dennis,
    Congrats for top 9!!! Your dishes are so so so wonderful. I always have to have some food on my hand then I would dare to read your blog or I will suffer. 😀 Your post always make me feel so hungry after reading it. 🙂

    Reply

  127. Okay, those muffins are the coolest things ever!! I'm always inspired when I drop by your place. Thank you 🙂

    Reply

  128. What a wonderful, creative recipe for the squash blossom muffins. You really do love them! Congrats on making the top 9! You definitely deserve it!

    Reply

  129. Sounds delish! My new favorite way to use squash blossoms is on a grilled pizza…herbed oil, squash blossoms, fresh sage, pine nuts and burrata. Yum! Thanks for saying hi over at my blog 🙂 Anytime a real chef appreciates my recipes is a good day!www.thepolymathchronicles.blogspot.com

    Reply

  130. Seriously, I don't even know where to start. First of all, the Dishes are beautiful and your photo's are devine. I have found my new inspiring blogger!!!
    I am going to try to cook something from your blogs, I have to find something that will be easy enough for me! A simple cook, with a simple budget! I am sure I will find something!
    Lovely, just lovely. Blossoms, Who Knew! 😉

    Reply

  131. Those 560 girls are very lucky!!! All your food looks delicious, and these muffins look especially awesome! (Great photos!)

    Thanks for visiting my blog, and your nice comment! 🙂

    Reply

  137. Your blog posts always manage to get me hungry, even if I read them as I'm eating! Those squash muffins look great!

    Reply

  138. Hi Dennis 🙂

    I noticed that you dropped by earlier to check on me – that is so sweet! Sorry I've been scarce – just hoping things will move along faster for me so I can return to my normal schedule!

    These muffins are gorgeous! I can see how wonderfully textured they are – as soon as I get some squash blossoms, and a little time to spare, I HAVE to try this!

    The Riviera sauce is so tempting too! I just love your photos these days! Beautiful!!

    Reply

  139. Beuatiful dish. I have not tasted suash blossom but I so wanna try it now. And the pasta looks great too. Yumss!!

    Reply

  140. Gorgeous, Chef Dennis! I'll have to try these soon. Thanks for sharing. And thanks for leaving a comment on my blog. I think you are my first real NON family member comment!! You made my blog "real" and made my day 🙂

    Reply

  141. I like to see new and creative recipes for squash blossoms besides the old and tired stuffed variety. This looks delicious!

    Reply

  143. You sure are squash blossom-crazy! No problem with that at all, because that leads you to creative food like your muffins. Nice job!

    Great idea to cook as many dishes out of the same ingredients as possible – saves money and sanity.

    Reply

  144. Hey Chef Dennis! Thanks so much for swinging by the RGB. I, for one, think your muffins look delicious. And, great restaurant tip about using the same basic ingredients to make up multiple dishes. Will have to tuck that away for my future Bistro plans. 🙂

    Have a great week!

    [K]

    Reply

  145. Dennis we're squash blossom addicts too…! But we've NEVER even dreamed about baking them into muffins like this…they're gorgeous…we're in love…the addiction continues!

    Reply

  146. Hi Chef Dennis…beautiful and awesome muffins ! If I could get hold of these blossoms I will surely bake these. Thanks for sharing. Love your Riviera Sauce too 🙂 Makes me hungry….mmm wiping my keyboard now :p

    Reply

  147. It was hard for to write this comment because I couldn't peel my eyes away from the photo of that Shrimp Riviera Sauce. My god, that looks just mouthwatering. Thanks for the recipe.

    Reply

  148. Your creativity is astounding, Dennis. Squash blossom muffins?! Fantastic. I love it. And the Riviera sauce looks delicious, too!

    I love reading what you come up with, so inspiring!

    Jax x

    Reply

  150. Those muffins look absolutely awesome. That's it! You've got me! I wasn't sure if I should plant zucchini next year (it'll be the first year I have a yard where I CAN grow veggies) but now I'm sure I must! (zucchini blossoms are hard to come by in these parts.)
    Thanks for that wonderful wonderful idea! That muffin sure does look divine!

    Reply

  152. Oh man am I hungry now!!!

    Bravo and I have to admit I had never had squash blossoms before, someting that will be remedied real soon.

    Jason

    Reply

  153. Dennis, you are killig me with all these gorgeous squash blossom recipes here! The muffin is amazingly creative…love it! You can just box them up and send me a dozen…

    Reply

  154. A chef after my own heart! You know I love me some zucchini blossoms. Can't wait to read more about your blog!!

    Reply

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