Amy

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

This delicious recipe was a 10.  Yummy, healthy, and a great one for entertaining vegetarian friends.  It’s from Bobby Flay and he gets it right.

• 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
• 2 tablespoons olive oil
• Kosher salt
• 4 round, pocketless whole-grain pita
• 1/3 cup prepared hummus
• 1/4 cup crumbled goat cheese
• 2 cups baby arugula
• 1/4 cup chopped almonds

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds.

So where are we now?

Three-fourths of us have moved since our last map update, so you’ll find a new one below.  Disappointed we’re not living near you?  At the rate that we’re relocating, you never know who your new neighbor might be!

Pecan pie muffins #winning

Posted by Amy

From this month’s Southern Living.  These are SUPER quick and easy.  I would add to turn them half way through. Also, the recipe says they make 24, but I say no way. I made 11 that filled the cupcake tin perfectly.  Know that they don’t rise round like muffins, they rise some, but the top is flat.

Susan’s Spinach Salad

Posted by Amy

This spinach salad is a family favorite and very delicious. I made it for a picnic last weekend, and as always, people really liked it. The dressing makes a ton, so try a half recipe if you don’t want some to keep. Experiment with it to get it the flavor you want.

Susan’s Spinach Salad

1 large bag fresh baby spinach leaves
1/2 lb. fresh button mushrooms, sliced
2 hard-boiled eggs, chopped
1 large can mandarins oranges, drained well and dried in paper towels to absorb moisture
approx 2 cups of bean sprouts
cashews
real bacon bits

DRESSING: Make in blender:

1 c. salad oil
1 t. salt
1/4 c. sugar
1/4 c. vinegar
1 small onion, quartered so it will blend into miniscule pieces
1/3 c. ketchup

This salad works well when you dress it for everyone. Put the cashews and bacon bits in at the last minute so they’ll be crunchy. Enjoy!

Grilled Shrimp Tostada Bites

These are my favorite appetizer from the beloved Z Tejas Grill in Austin, Texas.  I’ve made them twice in the last month, and they were total hits both times, but I neglected to take pictures.  Z Tejas is vague in their directions, so I’ll clarify what I did.

Grilled Shrimp Tostada Bites

The guac recipe rocks.  Use it.

Cilantro pesto = cilantro, salt, pepper, parm cheese, garlic and olive oil in the food processor.   I didn’t use pine nuts, but I’m sure they’re great too.

Chipotle Puree = 1 can of chipotle peppers in adobo in the food processor + a bit of olive oil.  Watch out.  This stuff is hot.  Use only a titch for the wimpy mouthed.

The shrimp were best when I marinated them overnight.  I pan fried them since i’m grill-less, but broiling would work well too.

Enjoy!

Costas Greek Meatloaf

While I was home for Thanksgiving, my mama passed on Mama Kay’s copy of the Women of St. Andrew’s Cookbook.  This is one of our favorite recipes from the book from Anne Costas.  I made this Sunday night, and ended up making two loafs so they would cook through faster.  I also used more carrot and potato than the recipe called for, but it turned out well.  Enjoy!

Recipes from Amy’s Fam

I uploaded a bunch of new recipes to my family blog today — Sanford Keehn Family Recipes.

I particularly recomend the Rum Cake;  its incredible.  (Apparently, you can do just about anything with a box of Duncan Hines Golden Butter Cake).

Easy Teriyaki Kabobs

Posted by Amy

These were the absolute hit of my 4th of July celebration!  I found this recipe last week in the coupon section of the Sunday paper and decided to make them for the 4th since I adore grilled pineapple.  (Click on the recipe below to make it larger).

My variations to the recipe were that I used stew beef instead.  Despite not being a fine cut of meat, the stew beef was actually great.  I let it marinade for about 6 hours and it had fantastic flavor.  I also used white onions on my kabobs because I love the taste of grilled onions.  I used about 2-3lbs of stew beef, so I doubled the marinade that I let the beef sit in, then I made another batch of marinade to use as a baste while the skewers grilled.  The one bottle of marinade and one can of pineapples was plenty for the triple recipe I made. You can see the kabobs pre-grilling below, unfortunately we were all so hungry I neglected to take post-grilling pictures.

These got a thumbs up all around, even from Colby, and I’ll definitely make them again.

German Pancake

Posted by Amy

This is incredibly good.

“Tia B’s German Pancake” was a childhood breakfast favorite, and it’s always in high demand in Warrenton.  This makes 4 large slices that could be breakfast with fruit for 4 people.  However, two people can also eat the entire thing (I speak from personal experience.)

German Pancake

Use a large Teflon skillet.  Protect handle with heavy foil.  Preheat oven 425*.

Melt 1/3 stick of butter in skillet on stove top.

In a large bowl blend:

• 3 eggs
• 1/3c. flour
• 1T. sugar
• 1/4 t. baking powder
• dash of nutmeg
• a few dashes of cinnamon (or just cinnamon if you’re nutmeg-less)
• pinch of salt
• 1t. vanilla extract
• 1/2c. milk

Gently stir in blend from bowel with the butter in the skillet–it won’t totally mix up, but that’s ok.  Bake the skillet in the oven for 10 minutes, then reduce heat to 375* and bake 10 minutes more.  If it looks really puffy in the over, don’t freak out.  The puffy deflates once removed.

Slide pankake onto serving platter.  Squeeze lemon juice over and sprinke with powdered sugar.  (You can also serve it with hot berry jam on the side; I usually do just lemon juice and powdered sugar.)

Enjoy!

Oreo Truffles

Posted by Amy

These are incredibly easy and taste amazing.  They’re quite rich and the recipe makes about 40-50 depending on the size of ball you roll.  Many people call them “Oreo balls” but I think “Oreo Truffles” sounds better and fancier.  I think I now like the mint more than the regular Oreos too. (I realize now I posted this like 3 things below!  Anyway, here’s the recipe typed out for you too!)

Oreo Truffles

1 bag of Oreo cookies (mint or regular)

1 block of room temperature cream cheese (or slightly warmed in the microwave)

1 bag of chocolate chips or chocolate bark (can be white, dark, milk or semi-sweet.  I prefer a more bitter chocolate because the milk is over kill on the sweet for me.)

 Directions:

Crush Oreos into fine pieces using your hands or a food processor.

Take the block of cream cheese and mix with the Oreo dust.

Chill this mixture for about 10 minutes in the freezer.

Roll mixture into walnut size balls and place on wax paper covered baking sheet.

Heat chocolate chips in the microwave for 1 minute at 80% power, then stir.  Continue to heat on 15 second intervals at 80% power stirring in between until entirely melted.

Using a fork, toothpick, chopsticks, tongs or a spoon, dip each ball in the melted chocolate and return to the baking sheet.

Chill the truffle balls again for the chocolate to harden.  I keep them refrigerated until serving.

 (Some overachievers then drizzle opposite colored chocolate over the completed Oreo Truffles as seen in the picture found here).