Holy Squash!

Well, it's harvest time and that means squash the size of rocket ships. When confronted with 2 of these squashes, enough to feed an army, one must come up with a stellar recipe, so none of it goes to waste. As I sit eating the leftovers for the fourth day in a row, I've come to realize that this was one of the best dishes I have ever cooked.

Ingredients:

2 (or more) yellow squash, cut into semi-thin cross section discs
Hawaiian marinade (or anything similar)
Orange Juice
Lemon Juice
Italian Dressing
Balsamic Vinaigrette Dressing
Apple Cider Vinegar
Red Chili Sauce
Frank's Red Hot Sauce
Barbecue Sauce

Essentially, the marinade was a grab bag of ingredients. There was no pre-planning, but it turned out fantastic. I can't really tell you how much of everything was added, save that the Hawaiian marinade was an entire bottle while we added everything else to supplement it. Citrus-y, spicy, it was glorious. We marinated the slices in about 20 ziplock bags for about an hour before grilling them on various Foreman grills. Left with all the fantastic sauce, we decided to make a side:

Side dish:

Leftover marinade (after grilling)
2 c rice
1 c black beans
1 c kidney beans
1 diced tomato
1 diced jalapeno pepper

Mix that shit together and you've just doubled the deliciousness.

Hopefully I can get this rolling again now that school has kicked back in.

If you'd like to be a contributor, get in touch with me. We can always use more recipes.

Mexican Rice

This was a happy accident, but I think it turned out rather well. Same basic layout as the burritos. Here is what I used:

1 c black beans (Mine were dry, so it took a little longer, but you can use canned)
1 c brown rice (you can use white if you prefer)
2 chopped mushrooms
1/2 zucchini, chopped
1/2 red pepper, chopped
1/4 jar medium salsa
tbsp hot pepper relish (or any finely diced pepper relish)

Start out by cooking the beans and rice separately, however the directions say. Pan-fry the mushrooms, zucchini, and red pepper on medium heat until they start to brown. Turn down the heat to low and add the salsa and pepper relish. Simmer for approx 10 minutes. Drain the beans and combine all three. I added cumin, salt, and pepper at the end, but I'm sure you can spice it however you want.

Approx prep time: 10 minutes
Approx cook time: (depending on rice and beans, start these LONG before the veggies) 1-2 hours