Happy Monday morning to you.  Or let’s at least hope it is a happy Monday.  It’s Easter week which is kind of exciting, shortened work week, chocolate everywhere and a bunny will be hopping by the house soon enough.  Ever not feel like making dinner and ordering out but you don’t want to order out cause you are too lazy to get dressed and go pick it up?  That was like me last night.  I had no energy to venture outside and drive to get a yummy take out meal, possibly Lebanese food, maybe a little taste of china or even one of my staple choices of Swiss Chalet chicken.  Instead I opted for a vegetarian pasta that was super simple yet flavorful.

It started out with fresh ingredients as any great dish should, coupled by a few distinct flavors, garlic and basil and blossomed from there with a hint of parmesan cheese and the juice of ripened tomatoes.  It was GOOD.

Ingredients

• Penne Pasta ( cooked according to directions )
• 1 Tbsp. Olive oil
• 2 Cups spinach
• 1 Clove garlic ( Minced)
• 1/4 Cup Pine nuts
• 1/3 Cup Parmesan cheese
• 10-12 Cherry  Tomatoes
• 6-7 Mushrooms
• 1 Handful of fresh basil

Method

1. Cook pasta according to directions; Heat a large frying pan or wok and add the olive oil
2. Begin to saute the mushrooms for 3-4 minutes, add garlic and pine nuts; let cook for 2 more minutes.
3. Toss in tomatoes and cook for 2 more minutes; add in spinach, fresh basil and half the Parmesan cheese.
4. Drain pasta, reserving a little bit of pasta liquid and add noodle to the vegetable mixture.
5. Toss and add remaining Parmesan cheese
6. ENJOY!

Zesty Tip: Make sure you salt the water when cooking pasta.  Adding salt to the water will allow the pasta to absorb the flavor while cooking and enhance your dish.   When adding pasta to a sauce or mixture like above, you can sometimes under cook the pasta by a minute or two as it will continue cooking in the sauce.

Nothing fancy, nothing astounding, just a dish that will satisfy you in 11 minutes or less and keep you in your pajamas on a wet and windy Sunday night.  Isn’t that really how I roll?  Straight from the hip and a dish for everyone.  This was actually very tasty.  I added some fresh cracked black pepper at the very end which accompanied the cheese very well.

Have a super start to your week and I will be chatting with you again mid week.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

PHEW what a week!  Happy Friday to you and thanks for stopping in again for another food filled post.  I was unsure as to what to have for dinner on Wednesday night as I was getting ready for work in the morning – when I remembered that I had some lean ground beef in the freezer.  Every time I would open the freezer it would make a little chirp to me that it was too cold and wanted to be cooked.  I could only take that for so long so finally I took it out to thaw and here we are today.

I was kind of in the mood for a cheeseburger but was unsure because we had no whole wheat buns to go with it and really any toppings outside of mustard and ketchup but I convinced myself…. GO FOR IT!

What a reward…. take a look at this.  I topped a few with cheese and left a few without for a leftover treat that you will see next week.  I may have even impressed Mrs. Zesty to a whole new level.

Ingredients

• 1 1/2 lbs Lean ground beef
• 2 Cloves garlic ( chopped)
• 1/4 Cup grated Parmesan cheese
• 1 Tbsp. Dried/frozen basil
• Cheddar/marble cheese
• 1 Tsp. Chili powder
• 1 Tsp. Dried Thyme
• 1 Tsp. Salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 350 degrees F
2. In a large bowl, add ground beef and all the dry ingredients and mix well together.











Have you ever tried this frozen basil before. It is amazing. So fresh and so convenient especially in the off season.



3. Form patties and place on roasting rack.





4. Bake for 35-40 minutes until no longer pink inside the meat ( you can peek if you need to)





5. Remove from oven and top with cheese; place back in the oven until melted.
6. ENJOY!

Zesty Tip: When baking ground beef, I like to use the roasting pan with slats in it to allow the grease to follow away from the meat.  This ensures you are getting the leanest most healthy form of that particular meat.

This little treat goes well with a side of salad or just on it’s own between your favorite whole grain bun.  Heck I just eat them by itself.  Sometimes you can’t just beat a homemade cheeseburger.  What is your little trick you put in your ground beef/turkey/chicken before cooking it to add that flavor you love?

Around the Blogsphere

Well as I have been wandering around the blogsphere this week…. I have bumped into a couple of wicked recipes that are must try’s in my books.  Take a look over here and let me know what you think.

• A recipe for stove-top granola by the Hungry Yogini.  This will knock your socks off for sure and I cannot wait to try it.
• A somewhat genius idea for salad dressings can be found over at Choosing Raw.  This I have to sink my gums into.
• And last but not least… I found two things I love wrapped into one over at Joy’s site – Can you believe an Avocado Pound Cake?  YUM!

That is all I have for this week.  I hope everyone has a decent fun filled friday and a great weekend.  Today is the last day you can tell all your friends about the Blog Makeover giveaway so “Let it out” and I will be announcing the poor soul that has to work with me for a makeover on MONDAY!

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday!  As I type this post early on this snowy Friday we are getting geared up for our first snow storm of the year.  Exciting?  No not really but I guess some people like it.  So far. all schools have been canceled but I am still planning on going into work.  We are supposed to get 20 cm today which is not too bad but the wind is supposed to pick up to 80km/hr.  Since we live in a wide open area it will likely feel that there is a hurricane around us.  I am really trying to look for full grown trees to shelter around the house.

Do you think I am crazy for looking at this option?  I am not very patient when it comes to watching trees grow for 20 years before they will block the wind.

On To the Food

The title catches your eye especially if you love chicken and garlic.  This recipe is a spin on a classic roasted chicken but there a couple of techniques that really enhance the flavor compared to your normal run of the mill chicken.

The marinade in this recipe really kicks up the internal flavor of the meat and the double cooking method also forces the flavor to be enhanced.  It really is a great trick if you have never tried this method in the past.

Ingredients

• 1 bunch parsley
• 3 cloves garlic
• 1 Head of garlic
• 3 shallots
• 1 Tbsp herbes de provence
• 1 tsp dried rosemary
• 2 tsp kosher salt
• 2 tsp ground black pepper
• Small pinch all spice
• 3 tbsp Dijon mustard
• 6 Tbsp. Olive Oil

Method

1. Blend all ingredients except the olive oil in food processor then  add 6 tsp olive oil
2. Rub inside and outside chickens and marinate in fridge 2-4 hours.
3. Take the head of garlic and loosen but do not peel, remove papery skins. Coat with oil and season with salt and pepper.
4. Roast chicken at 350 degrees in shallow pan for 90 min or till done and for at least 1 hour
5. Add the garlic head, covered with tin foil in own pan to the oven and roast for 45 minutes at 350 degrees.
6. Set chicken aside for at least 30 minutes.
7. Degrease roasting pan, then de-glaze with juices from resting chicken and 1 ½ cups of chicken broth.
8. Separate chicken to pieces, preserving the skin as best able, and place on boiler with skin side up.
9. Place thin slices of ½ lemon over top.
10. Pour juices into broiler pan, but not over the chicken and broil to hot (8min depending on oven).
11. Use ½ lemon remaining and add juice and reduce sauce, by ½ or till thickened, season with salt and pepper and a small amount, 1 tsp or so butter to enrich and smooth sauce.
12. Serve chicken with sauce.



13. ENJOY!

Zesty Tip: Don’t forget about that roasted garlic.  Serve the roasted garlic with the chicken for the garlic lovers in the house.

Big plans for the weekend?  I am pretty sure I don’t have anything major on the go.  Looks like I may be doing some shoveling for sure.  I better go get a shower and head into the office.  Have a great weekend and let me know if you have any questions about the recipe.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Holy cow it is Friday again!  I don’t have a whole lot of time to write tonight as I need to run to the house to prep some floors and move the dehumidifier to the south end of the house.  We passed the humidity test in most of the house and there is just a couple of areas that are a little high.  Needless to say we are getting the floor delivered tomorrow and the stairs material.

The upstairs window/door trim paint is coming along nicely so I think we may be getting some flooring starting on Monday.  Exciting I know.  We are still waiting on our tub upstairs which is causing a little undo stress….. just kidding.  It should be along soon and then we can cut the drain hole to get ready for the ceramic tile.

Sorry for the long winded reason as to why this post would be short.

On to the food

I do love zucchini and I am always looking for fun quick ways to add it as a side vegetable.  A while back I fooled around with garlic, an onion, an orange and turned regular zuke into a yummy side dish with some white fish.

Here we go with the 5 ingredients (6 if you count pepper ). I love making dishes with 5 ingredients or less.

Ingredients

• Zucchini
• 1 Orange
• 1 Clove of Garlic
• 2 Tbsp. finely diced onion
• 1 Tbsp. Olive Oil
• Black Pepper

Method

1. Preheat the skillet to medium high heat.
2. Add olive oil and onion and let it sweat for 2 minutes
3. Add garlic and zucchini and toss quickly for 3 minutes
4. Add juice of an orange and some zest and let reduce  for 4 minutes
5. ENJOY!

Zesty Tip: Use the zest!  Don’t be afraid to use the zest of the fruit you are using in the dish.  Be careful not to peel into the pit as that tends to be bitter.

So there you have it.  No need of making the plain old boring vegetables ever again.  Kick them up with some of your favorite flavors or for that matter – whatever you have on hand.  Just go for it!  If it turns out terrible, just don’t make it again – It is no big deal.

Have an awesome Friday and a great weekend.  I will be back in action on Monday via the Internet in Virginia.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Middle of the week is here, can you believe it? It feels like I have been living at warp speed as of late but I am still loving it. I was wondering all day about what to post and then I realized that I had made some killer garlic bread for my simple pasta dish that I have yet to share with you.  This bread has a bit of love involved for simple garlic bread – but it is so worth it.

I used the bread maker to prepare the dough which makes it less fun but also allows you to do other things around the house while still achieving the great smell. Do you love the smell of fresh bread in your house? I am a huge sucker for the fresh bread smell.

To keep things simple I just shape the bread in a long loaf pan, let it double in size and then bake it off. Once baked, I let it cool slightly, cut it in two and then prepare the toppings before a simple broil to finish it off.

Melted butter, freshly roasted garlic, a sprinkle of parsley and a dash of paprika.  Line up the supplies you will need to make this happen.

Ingredients

• 3/4 Cup Lukewarm Water
• 1/2 Cup Creamed Cottage Cheese
• 1/2 Cup Shredded Old Cheddar Cheese
• 3 Tbsp. Grated Parmesan Cheese
• 2 Tbsp. Sugar
• 1 Tbsp. Butter
• 1 1/2 Tsp. Salt
• 3 Cups White Flour
• 2 Tsp. Yeast

Toppings

• 3 Tbsp. Butter
• 3 Cloves Garlic ( Roasted )
• Parsley
• Paprika

Method

1. Measure ingredients in order listed into baking pan.
2. Insert baking pan securely into bread maker; close lid.
3. Select dough setting and let it go.
4. Place dough in long loaf pan and let rise until doubled in size.
5. Preheat Oven to 375 degrees and cook until golden brown.
6. Once complete let cool, slice in half lengthwise and top with toppings.
7. Preheat Oven to 375 degrees and cook until golden brown.
8. ENJOY!

Zesty Tip: For a enhanced garlic flavor, buy a whole cluster of garlic, cut the top of it drizzle some olive oil over it, season with salt and pepper and roast in a 400 degree oven for 60 minutes.

I am really thankful I have this recipe/idea that I could share with you today.  I really enjoyed preparing this bread as a nice accompaniment for some pasta or even on those nights when you just want to have finger food such as chicken wings.  Have a great Wednesday and I will see you tomorrow.

Note: I did promise a new dessert treat in yesterday’s post and I didn’t pull through – sorry for that but hang in there and I will deliver.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Ever crave homemade bread but you don’t have the energy to do it from scratch?  I had this issue on Tuesday – so I decided to haul out the bread maker and let it do the work for me.  I am a little lazy at times or perhaps it’s better to call it efficient.  Neither here nor there, I want to share with you a very nice bread recipe for your bread maker.

Cheesy Cheese Bread sounded delicious when I read it and I had all the ingredients on hand.  What the heck, lets drop the ingredients into the bread maker and let it spin.

Remember with bread maker recipes you have to follow the measurements exactly or you could have a flop.

Ingredients

• 3/4 Cup Lukewarm Water
• 1/2 Cup Creamed Cottage Cheese
• 1/2 Cup Shredded Old Cheddar Cheese
• 3 Tbsp. Grated Parmesan Cheese
• 2 Tbsp. Sugar
• 1 Tbsp. Butter
• 1 1/2 Tsp. Salt
• 3 Cups White Flour
• 2 Tsp. Yeast

Method

1. Measure ingredients in order listed into baking pan.
2. Insert baking pan securely into bread maker; close lid.
3. Select sweet setting and 1.5 lb Loaf.  Choose light or dark (I chose dark).
4. Push the start button and let it go.  Time will be 3:50 hours.
5. Once complete, remove baking pan and allow to cool before slicing.



6. ENJOY!

Zesty Tip: When using bread maker recipes, be sure to measure exact and ensure that your ingredients are fresh.  Especially flour and yeast.  The slightest adjustment when measuring can throw the process off.

Question of the Day: Do you have a breadmaker and if so – Do you use it frequently?

Have a great Thursday!  We are preparing for a winter storm here yet again.  Talk to you tomorrow.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Well I am not sure if I lived in a cave or under a pillow for a long time, but I’ve managed to miss out on showing you my garlic mashed sweet potatoes! This side dish will literally take your breath away.  I know a lot of readers love their sweet potatoes, whether it’s sweet potato fries, baked sweet potatoes, or a sweet potato casserole – this vegetable rocks.

Next time you pick up your sweet potatoes, I suggest that you try this 11 minute recipe.  Yes you read it right – eleven minutes.  Whenever I take a mouth full of this smooth as silk vegetable, it always ends in a “WOW”.  I could eat this every single day and not get bored.

This is how to whip up garlic mashed sweet potatoes.

Ingredients

• 2 Large Sweet Potatoes
• 1 Tbsp. Butter
• 2 Cloves of Garlic (minced)
• 2 Tbsp. Brown Sugar (or Splenda)
• 1/4 Cup Skim Milk
• Parsley for Garnish

Method

1. Microwave two sweet potatoes for about 8 minutes.
2. Heat up sauce pan to medium heat.
3. Add butter and garlic – cook for 1 minute.
4. Peel potatoes and place in pan.
5. Add brown sugar, and milk.
6. Mix together and mash thoroughly.
7. Top with Parsley.
8. Enjoy!

Zesty Tip: Sweet potatoes should not be refrigerated unless cooked.  Store between 55 and 65 degrees F. Always use a stainless steel knife when cutting a sweet potato. Using a carbon blade will cause it to darken. When selecting fresh sweet potatoes, choose those that are smooth, plump, dry and clean.

I hope you have a great Wednesday and I look forward to hearing from you.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Wednesday everyone!  It is time to share an old classic – roasted chicken.  Yesterday proved to be a busy day all around.  Not only did I have a tonne of real work to do at the office, I also had to cram my blogging duties into a smaller window.  Tough I know, but what is a guy to do?

As I was preparing in the morning for what to post for today in conjunction with what hairstyle to go with, I thought that a roasted chicken would be the answer.  I had a chicken sitting in the freezer that was aching to be roasted in the oven.

There is nothing better than the smell of your house while a chicken is roasting.  I opted for a lemon basil mix for this bird.

So lets dust off the counter, grab the cutting board and prep this bird for some lovin’.

Ingredients

• 1 Tbsp. Basil
• 1 Tbsp. Thyme
• 1 Tbsp. butter
• 3 garlic cloves, whole
• 1 Tsp. grated lemon peel
• 1 3-pound roasting chicken
• 1 lemon, quartered
• Salt and Pepper

Method

1. Preheat oven to 500°F.



2. Mix basil, lemon rind, salt and pepper in bowl.
3. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all dry spices all over the chicken and then top with pat of butter. Place lemon in cavity of chicken.



4. Roast chicken 15minutes ( without the lid).
5. Reduce oven temperature to 350°F and cover. Roast chicken until legs move easily to the touch and the top is golden brown.  Usually about 20 minutes per pound.
6. Lift chicken and tilt slightly, emptying juices from cavity into pan.
7. Transfer chicken to serving platter.
8. Tent chicken with aluminum foil to keep warm (this will allow the juices to flow back into the center of the chicken).



9. ENJOY!

Zesty Tip: When roasting chicken, it is best to place the breast side down to ensure the chicken will be moist once the cooking time is complete.  Also, don’t go poking the meat to see if it is cooked.  Use your sense of smell and the leg test.  If you grab the chicken leg and it moves very easily  – that bird is cooked!

What a bird… so juicy and flavorful! What do you like to eat with your chicken?  Are you a gravy lover? Let me know – I love to hear everybody’s ideas.  Keep smiling everybody and I can’t wait to hear your comments.

Have a great Wednesday!

Zesty

Download my Free Recipe Book: Simply Zesty