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.
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).
I absolutely love Chef David Farrell’s New England Clam Chowder Souprecipe! It’s so very simple to prepare and and a perfect recipe for this time of year.
This is his version of New England Clam Chowder, from a recipe he learned while serving in the Canadian Navy.
Ingredients
4 slices bacon
1/2 cup butter
2-3 ribs celery, diced
1-1/2 cups onion, diced
2-cups unpeeled potatoes, medium cubes
1/2 cup all-purpose flour
2 cans baby or minced clams
1 can (12 oz) evaporated milk
1 tsp Worcestershire sauce
1/2 - 1 tsp thyme
1-tsp Italian herb seasoning blend
salt and fresh black pepper, to taste
Directions
Cook bacon until brown and crispy (not totally crisp) over medium-high heat.
Drain the bacon fat and set aside. Chop bacon and set aside.
Add butter to the same saucepan that is still over medium-high heat until just melted.
Add the celery and onions to the pan and do not brown. Stir for about 3 - 5 minutes until a little soft but not mushy.
Add flour to pan and stir for about 3 seconds and remove from heat to stir thoroughly until a paste forms on the vegetables (do not brown).
Place back on the heat and drain both cans of clam juice into the pan. Stir until it turns into a thick paste.
Add about a cup of water and continue adding until you reach your desired consistency.
Turn the heat down to a simmer and add cubed potatoes, evaporated milk, worcestershire sauce, thyme, bacon, and Italian herb seasonings. Stir until well- incorporated.
Let chowder simmer for about 20-30 minutes until potatoes are cooked. Stir every 2-3 minutes to prevent from sticking to bottom of pan.
When potatoes are cooked, add 2 cans of clams to pan and stir well.
Add more water to thin out chowder.
Turn heat up and bring to a boil… turn down and simmer for about 5-minutes.
Add salt and fresh black pepper to taste.
Serve with crusty sour dough or whole wheat bread.
NOTE: Here’s my personal recipe for New England Clam Chowder soup… it is NOT for dieter’s!
Always Enjoy!
“Check out this classic Texas Chili recipe that’s been cooked up in the States since the mid 1800’s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you.
This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.
Give it a try. Our BBQ Pit Boys Texas Chilirecipe is real easy to do. All you need is some beef ground chuck, some beef brisket (if ya have any left over), onions, garlic, some special spices, bbq sauce, your favorite beer, and just a little bit of your time! Can you smell that? It smells good!” - BBQ Pit Boys
Ingredients
2-4 lbs ground beef chuck
1-2 lbs beef brisket (optional)
large onions
garlic
3-4 jalapeno peppers (with seeds)
2 cups bbq sauce
brown sugar (optional)
1 T cayenne pepper
1 T chili pepper
1/2 T ground cumin
2-3 T paprika
beer or water
Directions
Brown the beef chuck in a black iron pan over the hot coals. When ground beef is nearly cooked add large slices of onion and garlic. Cook another minute or two and then add beef and veggies to large pan. Now cut up large chunks of beef brisket and add to the pan. If you don’t have any Beef Brisket, substitute another 1-2 lbs ground chuck, cooked in the previous step.
Add barbecue sauce, spices, brown sugar (optional), fresh or pickled Jalapeno peppers, and then beer for added moisture. Simmer “indirect” in closed grill for an hour or more, adding beer or water as necessary. Serve with shredded cheese, and corn chips, or fresh quality bread.
Note: Depending on the flavor and heat of your BBQ Sauce the spices and quantities should be adjusted.
Out of all of the Enchilada recipe videos that I’ve seen lately, this one appears to be the easiest and tastiest. The author of this recipe, Ray, says:
“My mother’s side of the family is from Mexico. My dad’s side is from England.
My mom and grandma taught me how to cook Mexican food. It’s not the fancy schmancy stuff you see in restaurants. It’s simple, yet amazingly delicious food
(chicken mole, sopa, enchiladas, flour tortillas, menudo, salsa). Grandma was
always cooking and always smiling. She’d hand me a fresh homemade tortilla right
off the stove with a little butter on it. The smell and taste of the food is comforting
to me and brings a smile to my face. Thank you grandma! I love you. :)”
And if you’ve been following any of my recipe blogs for awhile, you’ll know that Mexican food has always been and probably will always be my first cuisine of choice. I don’t know why except that I find it to be the ultimate comfort food.
I hope you enjoy!
Filling
1 lb ground beef or chicken
1 large onion
2 cloves garlic
7 oz can green chilies
2 beef bouillon cubes
1 tsp black pepper
1 tsp cilantro
1/2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tomato
1 avocado
sour cream
shredded lettuce
12 oz shredded cheddar
Sauce
1/4 cup butter
1/4 cup flour
1 tsp paprika
1 tsp chili powder
3 beef bouillon cubes
1 tsp cilantro
1 tsp cumin
1 tsp pepper
2 1/4 cup water
Spanish Rice
2 T butter
1/2 tsp paprika
1/2 tsp chili powder
1 cup uncooked rice
1 small onion
1 clove garlic
1 cup diced tomatoes
1-1/2 cups water
1/2 tsp cumin
1/2 tsp black pepper
1 chicken bouillon
1 tsp cilantro
