Open-faced Veggie Sandwich Recipe

This is a fabulous sandwich that meat lovers and vegetarians alike will enjoy. It's bursting with flavor, it's healthy, and it makes a colorful presentation. An all-around great recipe for a different spin on  dinner or for entertaining guests either as a dinner or an appetizer. You, seriously, have got to give this a try. You will not be disappointed.

This is a very slight adaptation of a recipe I found on allrecipes.com. I cannot take credit for coming up with these flavor profiles and give props to the original creator! I just simplified the cooking process and changed up a couple of ingredients. Here's my revised recipe:

Ingredients
1 yellow squash
1 zucchini
1 red bell peper
1 green bell pepper
1 small red onion, thinly sliced
1/4 cup feta cheese
1/4 cup cooking oil
2 ciabatta rolls

Lemon-garlic Sauce
1/4 cup lemon juice
1/4 cup mayo
1/4 cup minced garlic

Directions
1. Slice and stir fry peppers and onion in oil, over low heat putting the peppers in first, then add the onions. When caramelized, remove from heat and set aside.

2. In a separate pan, cook the zucchini and squash. Alternatively, you can grill the vegetables if you'd like. Just brush on some oil and cook them on a sheet of foil on the grill.

3. Slice the ciabatta rolls in half and toast lightly. While warm, top with garlic mayo sauce then layer feta on top. Top off with vegetables and you're ready to serve.

Yield: 4 open-faced sandwiches

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Barbecued Hawaiian Kebabs Recipe

Here's an amazing recipe perfect for summertime. Serve it up for dinner or for your next barbecue. Goes down smooth with a Corona & a lime!

1 package bacon

1 11oz can pineapple chunks (or use fresh pineapple)

1 small package grape tomatoes

1lb raw shrimp (use frozen or fresh)

1 sweet vidalia onion, cut into chunked wedges

Barbecue sauce

Soak wooden skewers in water (as you can see I did NOT do this which is why they got burned). Cook bacon on a cookie sheet at 400˚ for about 5-10 minutes or until cooked but not crispy. Drain bacon and set aside. Peel shrimp and wrap in bacon. Skewer ingredients, alternating. Grill on medium heat until shrimps cooked through, about 3-5 minutes on each side. Brush with barbecue sauce and serve hot.

Inside-Out Grilled Cheese Recipe

So, this is basically just a normal grilled cheese sandwich but on an inside-out hamburger bun with fresh mozzarella and roasted red peppers. This is a fun and easy dinner or lunch recipe for kids — and adults can't help but love it too! Also a great way to get rid of old hamburger buns...

Fresh mozzarella cheese
1 Hamburger bun (best on an egg kaiser roll)
2 pads butter
2-3 roasted red peppers (optional)
4-5 fresh basil leaves (optional)

Quickly saute the red peppers with a little butter to get some color. Soften basil leaves by briefly placing in pan flat. Cut the kaiser roll in half and butter the flat sides. Place the mozzarella, red peppers and basil leaves evenly between the two halves with the round sides facing in. Grill each side on medium heat until golden brown.

Prosciutto Wrapped Asparagus Recipe

2 bunches of asparagus

4 tbsps oil

3 tbsps garlic, minced

1/2 onion, pureed

Coarse salt

1/4lb prosciutto (optional for vegetarians)

Chop or snap off tough ends of asparagus.  Mix together garlic, oil and onions and brush over asparagus. Wrap 1 slice prosciutto per each piece of asparagus. Bake for 10-15 mins at 400˚ or grill.

Serves: 4-6

Barbecued Shrimp & Grits Recipe

For our honeymoon, Aaron and I took a road trip down the East Coast. We stopped in Charleston, SC and we ate at Bubba Gump Shrimp Co. where we had shrimp and grits for the first time. It was delicious! Aaron ordered it as appetizer and we liked it so much he got it as an entree too =)

Since you can't find shrimp and grits on a menu anywhere up north, Aaron came up with his own recipe and topped it off with BBQ sauce. 

Ingredients
2 lb medium raw shrimp
2 cups quick grits
6 cups water
1/2 stick butter
1 1/2 cup sharp cheddar cheese
3/4 cup chopped scallions
3 large garlic cloves, minced
8 strips thick cut bacon
Barbecue sauce to taste
Salt to taste

Directions
1. Fry bacon to a crisp, crumble and set aside. 

2. Peel and devein shrimp. Grill shrimps on a skewer for 2-3 minutes on each side or until pink.  (Or fry, over medium heat, each side until pink, about 5-8 minutes total). 

3. Saute garlic in 1 tbsp butter, set aside.

4. Bring water to boil, add grits. Stir and cover for 5 minutes then turn heat to low. Stir in cheese, remaining butter, garlic and salt.

5. Toss shrimp in barbecue sauce. Layer grits, shrimp, bacon and scallions in a bowl and serve piping hot. Top with additional barbecue sauce if desired.

Serves: 4-6

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