Happy Monday and welcome to a new week!  I was unsure what to share with you today because I have so much in the hopper and ready to go and there is so much going on in the coming weeks.  As you know from last week, September 1st marks the start of HELP THE STUDENTS event and I cannot wait.  It will be a one month series, featuring simple, quick meals that anyone can prepare with simple everyday ingredients.  They will also focus on being cost effective as well as packing lots o’ flavor.

Before we get into today’s recipe which I pretty much love – I want to share some feedback I have heard over the blog in the last few months both positive and negative.  The positive feedback just reassures me that I am doing something I love and will continue to do.  The negative feedback is what I really love.  Sound bizarre?  Not really.  I find the negative information drives me to deliver a better blog, add more value for you the reader and an enhanced experience for all to enjoy.

Positive Feedback

• Amazing Photography
• Tasty recipes that I can actually make
• Love the Zesty Tips
• Fun to read

Negative Feedback

• Not enough Vegetarian recipes
• Want more posts each week
• More pictures of zesty and his family
• Would love to see more E-books of recipes

On to the Food

Ever need an idea oh how to use up a fresh summer pineapple in a different way?  I know myself I have the hamsters moving in my head all the time to come up with innovative ideas to use fruit in the summer to impress both my palette and yours.

Most recently I had a gorgeous fresh pineapple from the farmers market and I knew I wanted to grill it.  By grilling fruit, the sugars inside caramelize so well and give you that sweet warm texture as you bite into them.  For this quick recipe all you need are a few ingredients and about 10 minutes to whip it up.  I have tried this twice now, so far and it has been a hit each time.

Ingredients

• 1 Whole Pineapple ( sliced and cored)
• Vanilla Ice cream
• Pink Peppercorns (optional)
• 1 Tbsp. Butter
• 1 Tbsp. Brown sugar
• Orange zest

Method

1. In a bowl add butter and brown sugar and microwave for 30 seconds.
2. Preheat grill to medium heat
3. Coat the pineapple in the borwn sugar butter glaze and place on grill.  Stay close as it will cook quickly and you do not want it to burn
4. Once golden brown, remove from heat and top with Vanilla ice cream, a few pink peppercorns for a bite and some fresh orange zest.
5. ENJOY!

Zesty Tip: For a little crunch, try adding some toasted walnuts, peanuts or even pecans to elevate the flavor and texture combination even more.

I hope you enjoyed this quick spin on fresh fruit.  See you on Wednesday for the Help the Students event kick-off.

Take care
zesty

Happy Monday!  I am on the road again this week visiting clients in Mississippi and West Virginia.  Despite the travels, I have some recapping to do from the camping extravaganza from last week.  I had a blast! We had a blast!  We ate great, the weather was very nice except one rainy day and the kids thoroughly enjoyed themselves.

On to the Food

One evening we invited some friends up to the trailer for a dinner at the picnic table.  I was tossing around the menu ideas all day when I finally came up with a hoisin honey chicken breast topped with a fresh mango/pear salsa, grilled sweet potatoes with a brown sugar/butter glaze and a simple orange avocado salad.  I also did a quick grilled zucchini with a orange garlic marinade to compliment the salad.

The prep was fun and at the same time a little different and challenging with limited supplies.  Counter space was definitely at a minimum as well but indeed we did prevail.

Chicken Marinade

Ingredients

• 5 Boneless Skinless Chicken Breasts
• 4-5 Cilantro sprigs
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Soy Sauce
• 1 Tsp. Ginger
• 1 Clove garlic
• 3 Tbsp. Balsamic Vinegar
• Salt and Pepper

Method

1. Combine all ingredients in a large bowl and let sit for 1-2 hours before grilling.
2. Preheat grill over medium heat.
3. Place chicken and let sear on one side ( about 6 minutes )
4. Flip and continue cooking on other side until cook through
5. Remove from heat and cover with foil to let the juices move back to the center of the meat.
6. ENJOY!

Mango Pear Salsa

Ingredients

• 2 Mangoes
• 2 Pears
• 1/4 Cup cilantro ( chopped )
• 1 shallot ( finely chopped)
• 1 Tbsp.  Hot sauce
• Juice of two limes
• 2 Tbsp. Olive oil

Method

1. Peel and chop both the mangoes and the pears
2. Place in a large mixing bowl and add all other ingredients.
3. Let flavors come together for at least 30 minutes in the fridge.
4. Place on top of bbq chicken.
5. ENJOY!

2 Way Potatoes

Ingredients

• 3 Sweet Potatoes
• 3 PEI Russet Potatoes
• Fresh rosemary
• Drizzle of Olive oil
• 1 Clove Garlic
• Salt and pepper
• 2 Tbsp. Butter
• 2 Tbsp. Brown Sugar

Method

1. Peel potatoes and microwave potatoes for 9 minutes
2. Cut into medallions and place in two separate bowls
3. For the russet potatoes combine rosemary, olive oil, garlic, salt and pepper and mix to coat.
4. Grill over medium heat to achieve char marks and until they are fork tender with a nice crust.
5. For the sweet potatoes, toss with olive oil, salt and pepper and grill over medium heat.
6. In another bowl, melt butter and brown sugar in the microwave and brush on the sweet potatoes as you grill each side.
7. Cook until a crust is formed and they are tender on the inside.
8. ENJOY!

Orange Avocado Salad

For the orange avocado salad, you can refer to the full recipe.  The flavors in here are amazing and really a nice fresh flavor for the chicken and the starchy potatoes.

Zesty Tip: When preparing for a dinner party – take the time and organize the menu, ingredients and the prep time.  This will allow you to enjoy the company as opposed to sweating in the kitchen.

I am aboard the plane to Alabama and then driving over to Tupelo.  I hope you have a super Monday.  Stay tuned for a simple grilled quesadillas that impressed the pickiest of eaters.

Take care

zesty