Chef Keith Snow from Harvest Eating.com creates a Veggie Sandwich recipe 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.

Slice sandwich and enjoy!

Always Enjoy!

This recipe for Refried Beans or Frijoles seems pretty decent.  Now I’m not comparing it to the genuine Mexican version but I would definitely be pretty happy using yiminnybuck’s recipe (not his real name of course… well hopefully not anyway:-D ).

I must agree with him that there’s nothing worse than bland, tasteless, refried beans with your burrito, enchilada, or taco. You’ll love this recipe for tasty refried beans.

Ingredients

1 lb pinto beans (small 16-oz bag)
1 large yellow onion
fresh cloves garlic, to taste
28 oz can Rotel diced tomatoes and green chiles
1 chicken boullion cube
water (I prefer using chicken stock)
salt

slow cooker

Directions

Clean your beans by picking out rocks, debris, and funny-looking beans out and continually rinse beans until water is clear.

Place the beans into slow cooker.

Dissolve bouillon cube in a small amount of water and add to beans.  Personally I don’t like to use bouillon cubes since they’re loaded with salt.  There are a variety of grocery stores that carry “chicken base” that is much better… better tasting and lower sodium content.  Here’s a tidbit of information regarding the “salt” content that I learned in cooking school.  If the first or second ingredient is salt… don’t purchase it.

Add Rotel.

Score the onion and place the entire onion in whole.

Chop garlic and add to slow cooker.

Add enough water to cover (unless you choose to use chicken stock) and set the slow cooker to “high” for a few hours and then turn the temperature down to “low” for around 10 hours (while you’re sleeping).

When beans are done, drain some of the liquid off the beans since you don’t need the finished product to be runny, too soupy and mushy.  Add salt to taste.

Using your hand mixer, mash the beans until they are of the consistency of refried beans.

Serve with the above “Enchilada Recipe”.

Always Enjoy!

This recipe for Garlic Broccoli is an excellent accompaniment to just about any main course.  It’s also fast and easy to prepare and is so much more delicious than plain old steamed broccoli.  This recipe is also a favorite of vegetarian cooks, sometimes being prepared as an entree.  Garlic is a favorite of most folks… especially if you don’t try the “up close and personal” tactic right after you’ve eaten it!

Always Enjoy!

This is a recipe that I’d never tried before last weekend… but the combination of sweet corn, shiitake mushrooms, and arugula are quite delicious.  I hope that you enjoy!

Always Enjoy!

This Broccoli-Garlic-Angel Hair Pasta recipe is a very simple, but extraordinarily DELICIOUS quick recipe for this weekend.  The broccoli and garlic add tons of flavor to the angel hair pasta.  This is definitely a keeper for me.  I hope that you add this easy recipe to your own collection too! 

Always Enjoy!

This Spinach with Shallots and Garlic recipe is quick, easy, and super delicious!

Always Enjoy!