Remember Me??

I have been looking for some fresh recipes lately and browsed through our family recipe blog...there are several that I would like to try...so now I'm afriad that we've all forgotten about this blog and I would love more recipes:) Having made this plea I thought I would share a new one with you all. Its my latest food storage recipe, which Dave had as a meal at Quantico a few times. So easy...this is all you need...

Cook 2 cups of rice. Heat up 2 cans of chili. Open Fritos. Think Hawaiian Haystacks. Layer rice, chili, and chips. If you're not actually in a non-refrigerator emergency situation, top with shredded cheese, diced tomatoes...the possibilities are endless! Not super healthy, or super fancy, but kind of yummy and a great way to use the food storage.

Peanut Butter Banana Sushi

I saw this idea quite a while ago on a blog...which one I cannot remember. (Hopefully none of the vast number of our followers sues me for plagiarism.) The blog used apples, but I tried bananas. You take a piece of bread (I used whole wheat) and cut the crusts off, then roll it into a rectangle with a rolling pin. Spread the bread with peanut butter and then add slivered bananas. Roll and slice.

Its kind of a fun twist on a pb sandwich, and I'm sure the older kids would like to help. H took one look at his plate and said, oh I don't like this lunch. But after a little coercion he happily obliged.

Chocolate Zucchini Bread

Here's another good one from Our Best Bites
The cinnamon and chocolate together give it that Mexican chocolate kind of taste that I know some of you (Anne Marie) love. Enjoy!


Chocolate Zucchini Bread {makes 2 loaves}
Recipe by OurBestBites.com
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.Add vanilla and sour cream and mix until combined.Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.Divide the batter between the two pans. and sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

I Heart the Pioneer Woman

I think everybody that actually reads this blog has already made this pulled pork recipe from the Pioneer Woman. Just thought I'd let you all know that I tried it...had several tiny disasters and it was still absolutely delicious. I bought a 4 1/2 pound pork shoulder and it fed my family, plus the missionaries, plus one meal of leftovers. In case there is anyone else out there...its a must try!

More Teriyaki

I tried another new and yummy teriyaki sauce this week. This time it was Kikkoman's Spicy Miso. We used it to marinate shrimp and then I poured some over steamed broccoli too. Its spicy for sure, but not too much for the kids and Braden and I would have taken a swig right from the bottle if there had been any left!

Zucchini Bread

3 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
3 eggs
1 c oil
2 1/4 c white sugar
3 t vanilla
2 c grated zucchini
1 c chopped walnuts

1. Grease and flour 2 loaf pans. (i just use pam.) Preheat oven to 325.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. (i skipped this whole step.)

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into loaf pans.

4. Bake for 40 to 60 (mine took 60) minutes. Cool in pan on rack for 20 minutes, then remove from pan and cool completely.

Super yummy and easy!

Grilled Veggie Sandwiches

I found this recipe on one of the blogs I frequent. We had it the other night and they were super yummy and easy to put together. I used french bread and needed twice as must of the mayo mixture. Enjoy!

INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
olive oil
salt and pepper
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese



DIRECTIONS
Preheat oven to 375 degrees. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Throw cut veggies on a large cookie sheet or in a roasted pan. Generously drizzle with olive oil and then sprinkle with salt and pepper. Pop in oven for 15-20 minutes or until veggies are tender. Then turn on the broiler and broil for 3-5 minutes.
Spread mayo mixture on bread and sprinkle with feta. Put on cookie sheet and place under broiler for 2-3 minutes. Load bread up with veggies and enjoy!

I forgot to add... next time I think I'll add portabello mushroom and maybe some eggplant too!