Chef Keith Snow from Harvest Eating.com creates a Veggie Sandwichrecipe with roasted zucchini, squash, red peppers and fresh mozzarella. Although he mentions that it’s a “summer” sandwich… this is delicious year-round… just try it!
Ingredients (depending on what’s available during the season)
zucchini squash
summer squash
eggplant
portabella mushrooms
red, green, yellow, orange bell peppers
red onions
fresh basil
fresh mozzarella
extra virgin olive oil
kosher salt freshly ground black pepper
Lawry’s seasoning salt
good quality bread
Directions
Place veggies in a bowl and coat with olive oil, kosher salt, freshly ground black pepper, and seasoning salt. Toss to coat.
Place on hot grill and grill for about 2 minutes on each side.
Layer grilled veggies, (don’t forget the basil! ) and sliced mozzarella on your favorite bread making sure to sprinkle some olive oil along with salt and pepper on each layer for flavor.
This is a delicious and rich Banana French Toast with Walnuts recipe that Paula Deen is using margarine with! Can you believe that the “Butter Queen” has defected? Okay, it’s only to keep the butter from burning but if you cook it slow enough, you’ll be just fine using butter. I hope that you enjoy.
Ingredients
6 eggs
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped walnuts
1/8 teaspoon freshly grated nutmeg
8 slices egg bread
4 tablespoons margarine (or butter)
confectioners’ sugar, for dusting
honey, maple syrup or jam, for serving
Directions
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
Spread the banana mixture over the 1/2 of the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of margarine (or butter) over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining margarine (or butter), flip the sandwiches with a spatula and fry until golden brown.
To serve place the toast on plates and dust with confectioners’ sugar. Serve with honey, maple syrup or jam.
In this video, Betty demonstrates how to make her Sizzling Steak Fajitas recipe. Betty’s description is perfect… “Marinated in luscious herbs and oil, sirloin strips are spiced and browned to perfection, and then served with sautéed vegetables and Cheddar cheese in a soft flour tortilla. Muy Bueno!”
Ingredients
1 1/4 pounds top sirloin steak, cut into strips for sautéing
1 large onion, cut in lengthwise wedges for sautéing
1 large green bell pepper, cut into lengthwise wedges for sautéing
1 large red bell pepper, cut into lengthwise wedges for sautéing
juice of one lime (or 2 tablespoons lime juice)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 fresh jalapeno pepper, finely chopped
1/4 cup fresh cilantro, minced
1 package fajita seasoning (your favorite brand… I use Lawry’s)
2 tablespoons extra virgin olive oil (for browning steak)
1 tablespoon extra virgin olive oil (for sautéing vegetables)
1 package of 10-inch flour tortillas
shredded Cheddar cheese
Directions
In a medium-sized bowl, mix the juice of 1 lime, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/2 teaspoon cumin, 1/2 chopped jalapeno pepper, and 1/2 cup minced cilantro. Place 1 1/4 pounds sirloin steak strips into this mixture and use your hands to rub the mixture into the steak. Cover the steak with plastic wrap, and put it in the refrigerator for about 4 hours to marinate. (If you do not have this amount of time, you may continue with the recipe.)
Add 1 package fajita seasoning mix to the marinated steak and blend thoroughly.
Heat 2 tablespoons olive oil in a large, deep skillet. When hot, add all of the steak pieces and stir-fry until done. If the mixture becomes thick, you can add water to thin it to your desired consistency. The steak will cook very quickly—about 6 to 8 minutes.
When the steak is done, remove it from the skillet, and place it on a serving platter. Cover with aluminum foil to keep it hot while you prepare the remainder of your dinner.
Place the wedges from 1 onion, 1 green pepper, and 1 red pepper into the skillet that was used to brown the steak. Sauté the vegetables until clear and beginning to brown. Remove them from the skillet, and place them on their serving platter.
Place your flour tortillas on a serving platter and microwave them for a very short amount of time to soften them. To serve a fajita, take one warm flour tortilla and place some browned steak strips in a line near the bottom. Place sautéed vegetables over the steak, and then sprinkle shredded Cheddar cheese over the vegetables. Fold the bottom edge of tortilla over the meat, vegetable, and cheese, and tuck in both sides.
Roll the tortilla all the way up and place on a serving plate. Accompany a couple of fajitas with Pico de Gallo, guacamole, sour cream, and a refreshing glass of limeade to drink!
This delicious recipe for Maryland Crab Cakes with Homemade Tartar Sauceby Emma Feigenbaum (she’s a chef on Martha Stewart’s “Everyday Food” on PBS) is quite simple to prepare once you have measured and assembled your ingredients and utensils. Although not inexpensive… especially since I prefer fresh-cooked crabmeat from Whole Foods… it will definitely be a special treat for that special occasion.
Ingredients
1/2 cup light mayonnaise
1 T Old Bay Seasoning
1 T Dijon mustard
1/2 cup fresh parsley, chopped
1/4 cup fresh-squeezed lemon juice
1 large egg
1/4 tsp freshly ground black pepper
coarse salt, to taste
1 cup fine saltine crumbs (from about 30 crackers)
1 pound smaller-size fresh crabmeat
1 pound larger-size fresh crabmeat, such as jumbo lump
4 tablespoons butter, melted (you can use salted or unsalted)
Directions
Place ingredients into a large bowl and stir until thoroughly incorporated.
Pick through crabmeat very carefully to remove shells and add the smaller-size crabmeat to other ingredients and mix.
Gently fold in the jumbo lump crabmeat and try not to break up the larger pieces.
Using your hands, place 8 crab cakes onto a greased cookie sheet.
Drizzle crab cakes with 4 tablespoons of melted butter.
Broil until golden brown. Allow to rest for a minute and serve with a slice of lemon and homemade tartar sauce.
Homemade Tartar Sauce Ingredients
1 cup light mayonnaise
4 chopped cornichons
1 shallot, minced
1 tablespoon Dijon mustard
freshly squeezed lemon juice
salt and pepper, to taste
Directions
Mix ingredients until thoroughly combined, chill, and serve with crab cakes.
NOTE: Cornichons are the French version of American gherkins (small pickles).
