Happy Wednesday!  First off, I would like to apologize for being MIA on Monday.  It was not my intention to say the least.  The internet was down at the house and I could not get it back up in time to deliver a post.  In addition, I was in and out of the house running around for the cookbook and doing a photo shoot.

But today is a new day for sure.  Things are looking up and the internet is working.  I have a treat for you!  Yeah I sure do.  How about a homemade cheeseburger stuffed with cheese and cheese on top?  Sounds perfect right?  Alright a little heavy on the cheese but they are grilled with extra lean ground beef.  So all is good.  This is one of my favorite ways to eat a cheeseburger.  You get the benefit of the extra lean ground beef, but the cheese cubes stuffed into the burger ensures it has great flavor and the consistency we all expect.

So why am I talking beef?  Well a few reasons, of course.

1. I love it!
2. There is a contest in conjunction with Canadian Beef and the Eat Write Retreat where they are picking a winner to send to the retreat.  The retreat itself is an intensive, hands-on weekend designed to help food bloggers take their work to the next level. Workshops in the culinary arts, creative writing, food styling and photography are interspersed with dynamic dining events, demonstrations, and networking sessions.   I want to WIN!  I thought it would be fitting that I win as I just went to full time blogging and can always stand to learn more.
3. I love using local PEI/Canadian ingredients.

On to the Burger

Ingredients

• 2 Lbs Extra Lean Ground Beef
• 2 Eggs
• Black Pepper
• Button Mushrooms
• Onions
• 1 Tbsp. Olive Oil
• Cheddar Cheese

Method

1. Prepare the ground beef in a large mixing bowl





2. Preheat grill to medium high heat
3. Add eggs and pepper too beef and mix well.
4. Cut cheese into small chunks and add to beef



5. Using your hands, incorporate the cheese into the beef



6. Form the patties to the size of your liking ( I prefer to have them a larger circumference and a thinner height)



7. Place patties onto a plate and press your thumb in the center of the burger making a slight indentation



8. Clean your grill as it is reheating.
9. Place the burgers on the grill and do not move them until a nice crust is formed. You can do a half turn for grill marks if that tickles your fancy.





It was a little chilly out on the BBQ - but worth it

10. In a frying pan, over medium heat add olive oil and saute the onions until translucent.



11. Add mushrooms and continue cooking down until golden brown.





12. Turn the burgers over, add your favorite barbecue sauce if so desired and continue cooking until no longer pink
13. Remove from heat and let rest.
14. Assemble the burger to your liking.  I added a little swiss cheese to compliment the sharp cheddar (that is how I roll)
15. ENJOY!

Zesty Tip: To prevent the burger from puffing up in the center as it cooks, I press down in the center.  Also another great tip is too not add sauce to your burgers to early. It will just burn as most sauces have sugar in them.

Alright I am off to do some work and running around.  Have a super hump day and I will touch base with you on Friday.

Take care

zesty

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Happy Monday! I hope your weekend was enjoyable.

Ever get tired of the same ole run of the mill sandwiches?  I have an idea for you to try.  A different type of spread than your typical mayo or mustard.

Try this as your next sandwich spread: Avocado, cilantro, lime juice, hint of salt and pepper  and a spoon full of salsa – DELISH!

It is a simple spin on guacamole for the base of your sandwich.  The results speak for themselves.  For me, the sandwich quality is usually driven by the bread then followed by the toppings.  If you try this sandwich – you will be impressed with the flavor combination and treat the bread as a vehicle.

Ingredients

• Cooked chicken breast, sliced,
• 2 pieces of bacon, cooked
• Handful of spinach
• Pepper
• Avocado spread – see above
• 2 Slices of bread toasted

Method

1. Begin by making the spread, combine 1 avocado and handful of cilantro, squirt of lime juice, and spoonful of salsa
2. Toast your bread
3. Smear some of the avocado mixture
4. Top with chicken, bacon and spinach
5. Set the other slice of bread on top .
6. Slice it up.
7. ENJOY!

Zesty Tip:  Use this avocado spread in many variations.  This would work very well as a base for baked nachos or even on a white fish.  Be creative and keep your taste buds guessing.

Alright, the first of the week is back again.  I hope you have a great start to your week.  I will be back on Wednesday.

Question:  What is your favorite sandwich?

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Hey fellas!  Thanks for dropping by over.  Are you hungry?  I am not sharing anything fancy here today just a simple dish that you can whip up at home in no time on a week night and maybe impress that special someone – or even your own stomach.

For this little number, I took boneless skinless chicken thighs gave them a little crack with the mallet to flatten them, seasoned them, breaded them with panko and baked them in the oven.  After the bake, I hit them with some homemade basil tomato sauce, and topped them with a hint of feta.

My spin on chicken parmesan without the parmesan…

Ingredients

• 8 Chicken thighs, boneless skinless
• Salt and pepper
• 1 Cup Panko bread crumbs
• 1 Tsp. Oregano
• 1 Clove garlic
• 6-8 ripe tomatoes, chopped or from a can
• 2 Tbsp. fresh basil chopped
• 1/4 Cup goat cheese

Method

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper or tin foil.
3. Place the bread crumbs in a large bag and season it with th1 tsp. of the oregano and salt and pepper.
4. Using wax paper and a meat mallet, gently smack the chicken thighs so they flatten out slight to a more even thickness
5. Drop the flatten chicken thighs in the bag of bread crumbs, tossing to ensure they are coated well.
6. Distribute the chicken on the baking sheet and cook for 350 for 45 mins until crispy and tender.
7. In a large pot, add the tomatoes, garlic and remaining oregano.  Begin to cook the tomatoes over medium heat allowing them to break down.  after about 10 minutes you can puree the sauce with a hand blender and let simmer.
8. Add the basil at the final moment to the sauce.
9. Remove the chicken, pat dry with a paper towel the underside as there may be some excess fat.  Plate, top with the sauce and feta cheese.
10. ENJOY!

Zesty Tip:  When using fresh herbs versus dry herbs you want to add the fresh in at the very last minute versus early on as you would with dry.  The aromatics and freshness will come through in a short time with fresh herbs brightening your dish with both color and flavor.

I hope you enjoyed this spin on a classic.  Let me know if you try it at home.  It was well received here and will make the February calendar as well.  Have a good Wednesday and I will see you on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Brrrrrrrrrrr…  It is -22 degrees Celsius as I write this post.  Sitting with my warm fuzz socks, fireplace blasting, and fingers just clicking on the keyboard.  Today is Monday yet again and as I listened on the radio – it is chilly!

I might have something that will warm you up.  You know how I am always looking for simple and easy ways to cook for both my family and for you.  This dish is no exception.  This literally takes 10 minutes to put together and the results speak for themselves.

Take the rich meaty white fish of halibut and pair with a simple peach salsa with cilantro and cabbage and you have yourself a great lunch/dinner.  Follow below to get the details.

Ingredients

• 4 Pieces of Halibut
• 1 Tbsp. butter  ( for searing)
• Salt and Pepper
• 1/2 Lemon, juice
• 1 peach, peeled and diced
• Handful of cilantro
• 1 Tsp. Olive oil
• 1 Cup of cabbage, thinly sliced
• 1 Tbsp. Jalapeno pepper, diced
• Dash of hot sauce

Method

1. Preheat oven to 400 degrees F.
2. In a medium size bowl, combine peaches, cabbage, cilantro, hot sauce, olive oil and jalapeno pepper.  Give it a quick stir and set aside in the fridge.
3. In a medium sauce pan, warm to medium high heat; Season the halibut with salt and pepper.
4. Add butter to the now heated sauce pan.  Place the fish down in the pan and let sear on one side.  About 3 minutes.
5. Turn fish over and sear on the other side for a minute.
6. Transfer to the oven and finish cooking for about 3-4 minutes depending on the thickness.
7. Remove from oven, hit it with some fresh lemon juice, plate it and top with the salsa.
8. ENJOY!

Zesty Tip:  Do not over cook the halibut.  it is a little expensive so you don’t want to turn it into chewy rubber.  Watch for the flesh to become flakey.  About 6-8 minutes an inch.  Today’s process is somewhat fool proof by searing it first for flavor and then finishing in the oven ensure even cooking.

Alright, there you have it.  A simple yet elegant dish that will make anyone smile.  Mrs. Zesty gave this one a full double thumbs up and between you and me… that is a very good thing.  Have a super Monday and I will talk to you on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Good day to you!  Sometimes dinners can be rushed and you need a quick and easy solution but still keep the food “somewhat” healthy.  Today’s feature is dead easy and if I might add quite tasty.  I might be biased as I love salmon – especially fresh Atlantic salmon.

However, any salmon will work and be just as yummy.  It is all about the flavoring combination and individual taste buds. For this dish I went with a lemon dill combination hit with a little heat of the red pepper flakes.  Over the years, I have cooked salmon in many different ways whether it be roasted, poached, grilled or as today – just a simple pan sear.

I will not get into the specifics but I will say… 8 mins to salmon!  Hello…. that is faster than grabbing dirty bird on the way home.

Ingredients

• 4 Pieces of Salmon
• Onion flakes, or powder
• Pinch of crushed red pepper flakes
• Pinch of Dill, dried
• Salt and Pepper
• 1 Tbsp. Butter
• Juice of Lemon
• Drizzle of olive oil

Method

1. Bring a sauce pan up to medium high heat.
2. Mix all the dry ingredients in a bowl, leaving out the lemon and rub it all over the salmon.
3. Add half the butter and the olive oil to the preheated pan and lay the salmon in the pan.
4. No need to move the salmon in the pan.  let it get a nice sear about 3-4 minutes.
5. Once the sear is achieved, flip the salmon and let cook 2 more minutes on the other side.
6. Remove from pan and set aside.
7. Add the other half of the butter and the juice from the lemon.
8. Let reduce to a little sauce to drizzle over the salmon upon serving.
9. ENJOY!

Zesty Tip: By adding a little bit of olive oil to the butter in the pan, it prevents the butter from burning as the oil has a higher heat tolerance than butter.  It also adds a nice flavor to the slamon.

OK well another recipe complete.  Now you just have to go make it and tell me if it was thumbs up or down.  If it was mediocre you can tell me it was thumbs sideways.  Zesty Junior started that the last couple of years… I find it funny.  The most recent was on the blueberry muffins.  Hey Dad, ” something about these tastes weird, I give them thumbs sideways”.  Haha what a cat.

Talk to you all on Friday – whooo hoooo.  have a super day and keep smiling.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday!  Hope you had a good weekend.  I wanted to share with you a simple side dish that can replace your normal run of the mill grains such as rice or pasta.  I find, for me anyway we tend to get in a rut of only choosing rice and pasta as our grains.  I am trying to keep an open mind and use grains such as quinoa, bulgar, and barley.  They are very simple to cook and absorb any flavor you throw at them.

For today’s post, I started with barley and follow the directions and boiled them in plain water.  Then I added some sauteed mushrooms and corn, a little bit of butter and a hint of red wine.  I let that reduce down before adding it into the cooked barley.  Results were delicious and I must say, simple to make.

Ingredients

• 1/2 Cup Pot Barley
• 1 Cup Frozen Corn
• 1 Cup Mushrooms
• 1/4 Red wine
• 1 Tbsp. Butter
• Zest of 1/2 Lemon
• Salt and Pepper

Method

1. In a medium sauce pan, follow the instructions on the barley and cook accordingly.
2. In a larger pan, start by adding 1/2 Tbsp. butter and saute the mushrooms with salt and pepper.   Once cooked down, about 4 minutes add the red wine and reduce.  After most of the wine has evaporated add the corn.
3. Continue to saute the corn so that it starts to brown.
4. Set aside when cooked to your liking
5. In the barley, once all the water is evaporated, stir in the remaining butter, lemon zest.
6. Now add the mushroom and corn mixture.  Toss gently and incorporate.  test for flavor adjusting if needed.
7. ENJOY!

Zesty Tip:  Using alternative grains throughout the week will prevent boredom at the dining table.  Something we all should aim for to keep our food interesting. 

Monday is upon us.  Another busy week in the hopper.  I will pop back in on Wednesday for something else to eat.  I hope you have a great start to your week.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Crazy name  I know… but I can explain.  Once you see a few of the ingredients you will catch on to the Italian part… oregano being the dead giveaway.  And for the stampede portion, I went with the stampede seasoning I have used in past on ribs.  The flavor is great, a little heat but a lot of punch.

I find chili is something that you can put together relatively easy and flavor it to your liking.  A dish this simple can really cap off the work day with an “Ahhh” moment.   Relax, enjoy your food and make it the way you like it.  As you read through the ingredients below, take it as a guide as you can throw whatever you have in the fridge or whatever flavors you feel.

Ingredients

• 1Lb. Lean ground beef
• 1/2 Cup green lentils, cooked
• 1 Can of Diced Tomatoes  28 oz
• 1 Can of Red Kidney Beans 14 oz, rinsed and drained
• 1 Can of White Kidney Beans 14 oz, rinsed and drained
• 1 Cup white onion, diced
• 2 Cups Mushrooms
• 1 Carrot, diced
• 1 Cup corn, frozen
• 1 Tbsp. olive oil
• 1 Tbsp. Oregano
• 1 Tbsp. Coriander
• 1 Tbsp. Stampede spice
• Salt and Pepper

Method

1. Using a large pot over medium heat, add the olive oil and onion.  Begin to saute and sweat the onion for about 3-4 minutes.
2. Add in the mushrooms and half the stampede spice and coriander.
3. Once the mushroom and onions cook down for about 4 minutes, add the ground beef and let cook until no longer pink.  Add the remaining coriander and stampede spice.
4. Stir in the lentils.  Season with salt and pepper and cook down for 3 minutes.  This will allow the lentils to flavor prior too the liquid.
5. Toss in the diced carrot, can tomatoes and stir together.
6. Add both beans and bring to a simmer.  Cook for about 20 minutes on low heat.
7. Stirring occasionally, than before serving add the frozen corn and let cook for 3 minutes.
8. Adjust salt and pepper to your taste.
9. ENJOY!

Zesty Tip:  Adding the lentils, adds just another dimension of flavor and texture and a great way to fill you up.  Give it a try the next time you fire up the chili pot.

What is your secret chili ingredient?

Lots to do today and I am sure you do as well.  I will let you get to it.  I will talk to you on Friday with a dish to take you into the weekend.  Have a super Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

How To Enter the Kitchen Aid Giveaway Today:

For today’s entry – Tell me your favorite holiday movie in the comments below.  And just because it is the holiday season you should tell all your friends about this giveaway ( well at least 10 people)  just joking but feel free to do it if you would like.

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Happy Monday to you!  OK, before reading this recipe, slightly unloosen your pants and don’t start calculating the calories.  Just prepare, bake and eat.  Deal?

This dish is very good to say the least.  Not one to eat 4 days a week but if you are reaching for comfort food that will make you smile I strongly suggest you push a fork of this in your mouth and tell me how it feels.  Super easy to prepare with simple ingredients and instructions but the labor of love on the sauce is really what counts.  Take the 10-15 minutes to make the sauce correctly and all will be rewarded with flavor and texture.

Ingredients

• 6 medium potatoes, peeled and thinly sliced
• 4 Tbsp. butter
• 3 Tbsp. flour
• 1 Tsp. salt
• 1/4 Tsp. pepper
• 2 1/2 Cups milk
• 1 small onion, finely chopped, or onion powder/flakes
• 1 Cup Parmesan cheese, grated
• 1/2 Cup Bread crumbs

Method

1. Preheat oven to 350ºF.
2. Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
3. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.
4. Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the onions and 1/3 of the sauce and 1/3 of the cheese.
5. Melt the remaining tablespoon of butter in the microwave and incorporate into the dry bread crumbs.
6. Sprinkle the top with the bread crumbs.
7. Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.
8. ENJOY!

Zesty Tip: This scalloped potato recipe goes with so much, from ham, to meat loaf to just about anything you want to pair it with.  Will also work well with a nice side of beef or even something as simple as oven roasted fish.

How to Win the KitchenAid Giveaway Today

Just leave a comment on this post telling me your favorite HOLIDAY MOVIE  Remember, you can still enter the contest from previous days!

1. Please “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.
2. Tell me your favorite holiday tradition and leave a comment telling me.
3. Tell Zesty your favorite Holiday dish
4. Tweet about this contest and leave a comment telling me you have tweeted.
5. Tell me the first thing you would make with the mixer.

Please be sure to leave separate comments for each entry to increase your chance to win!

Have a super start to your week and i will talk to you all on Wednesday.  If you try these potatoes or make something very similar let me know what you think and your variations.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

How To Enter the Kitchen Aid Giveaway Today:

For today’s entry – Tell me your favorite holiday dish, and leave a comment telling me.

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20 Days until Christmas!  Shopping done yet?  Can you believe it?  Craziness  – I know!   Remember last weekend, we hosted Ella’s birthday party and I stole Aggie’s amazing white bean and mushroom tart idea?  Well if you didn’t, I will remind you today with a full recap and a variation on the tart itself.

By the way – the tart is killer hot and cold.  I tested it both ways just for you guys.  Just because I care.  The original tart calls for a white bean and mushroom base and than topped with tomatoes, herbs and some goat cheese.  Delicious!  Here is the low down on how I built it.

Ingredients

• 8 sheets (9”X12” each) phyllo dough
• For Filling:
• 2 tablespoons extra virgin olive oil
• 8 cups wild mushrooms, cut in quarters (approximately 24 ounces)
• 2 tablespoons garlic, diced
• 1 can (15.5 ounces) White Kidney Beans, drained and rinsed
• 2 tablespoons fresh herbs (thyme, parsley or marjoram), chopped
• 1 tablespoon lemon zest
• Salt and pepper
• 2 eggs, beaten
• ½ cup low-fat sour cream
• For Tart:
• Olive oil spray
• 6 tablespoons whole wheat bread crumbs
• 16 slices Roma tomatoes, ¼-inch thick
• ½ cup goat cheese
• Additional Supplies:
• Parchment paper
• Plastic wrap

Contest Recap

For today’s entry – Tell me your favorite holiday dish, and leave a comment telling me.

Previous Ways to Enter

1. Please “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.
2. Tell me your favorite holiday tradition and leave a comment telling me.

Please be sure to leave separate comments for each entry to increase your chance to win!  

Have a Super start to the week and I will touch base on Wednesday with something else to eat and another way to “GET THAT MIXER”.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

How To Enter the Kitchen Aid Giveaway Today:

For today’s entry – Tell me your favorite holiday tradition and leave a comment telling me.

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Happy Friday to you!  There has been a flurry of emails and comments asking for the spaghetti bread recipe and I promised a lot of folks that today was the day and indeed I will deliver.  You know me and promises… I am pretty good at keeping them.  So why stop now?

Let’s hop right to the excitement.  So you make your favorite spaghetti sauce, toss in some noodles add on the cheese and than bake bread around it.  Are you kidding me?  Carb overload but oh so good.  Check out the details below to follow along.

The rules are pretty simple as I opted for a uncooked pizza dough as the basis of the dough and went on from there.  I can foresee this as a great potluck dish in the future and possibly even make a debut on a Sunday meal with a great salad.

Ingredients

• Uncooked Pizza dough
• 6 oz spaghetti, cooked
• 1 cup thick spaghetti sauce
• 8 oz mozzarella cheese, shredded
• 1 egg white
• Parmesan cheese
• Parsley flakes

Method

1. Preheat oven to 350degrees.
2. Roll dough a 12×16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
3. Cook spaghetti according to package instructions. Drain and let cool slightly.
4. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together )

1.  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
2. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

1. Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese .
2. Bake at 350 for 30-35 minutes or until golden brown.
3. Cool slightly and slice to serve.
4. ENJOY!

Zesty Tip:  Take the opportunity to give your spaghetti it’s own personality .  I added Jalapeno pepper to the base of my sauce and used medium ground beef for extra flavor and a few extra calories but you could use ground turkey or even tofu crumble if you desired.  make the filling yours and you will love it.

How To Enter Today:

For today’s entry – Tell me your favorite holiday tradition and leave a comment telling me.

Also remember you can still “like” the Zesty Cook facebook page and come back and tell me you did it. If you are already a “liker,” leave a comment telling me you are already a fan.  Please be sure to leave a separate comment for each entry!  This gives you the best chances of winning!

Take care

zesty

Download my Free Recipe Book: Simply Zesty