Can you believe it is Monday already? Time is flying by as of late and it is hard to believe. This weekend was action packed to say the least but an enjoyable one regardless of the less than ideal weather.  As a family we volunteered our time at our local elementary school to help build a new playground.  With over 200 volunteers it was quite a site and the playground is going to look amazing.

Maybe I was inspired from building because in the afternoon the family built a picnic table for the kiddies and chose to stain it a dark walnut color.  It looks pretty good and will be a great addition to the deck.  Saturday night included a Zesty nephew having a birthday as well as some great food to go along with it.  Dishes such as chicken asparagus lasagna, homemade spaghetti and meat sauce, chocolate cake with boiled icing and of course an ice cream cake.  I am going to feature the chicken lasagna upcoming as it was to die for.  Thanks Zesty-in laws.  Sunday included a shopping spree to Moncton, family dinner and a fun day with the family.

As I was preparing this post – i was unsure of what to feature for the food.  Earlier in the week, I had a clean the fridge meal and came up with this spicy beef and sweet potato plate that was decent but not amazing.

Ingredients

• 1 Sweet Potato
• 1 lb Lean Ground Beef
• Frozen green beans
• 1 Tsp. Ground ginger
• 1 Tsp. Red pepper flakes
• 1 Tsp. Soy sauce
• Splash of lemon juice

Method

1. Wash and fork the sweet potato and cook in the microwave for 6 minutes.  Peel and chop into cubes
2. Over medium heat, add the ground beef to a sauce pan and begin to brown the meat.  Add ginger, pepper flakes and soy sauce and continue to brown.  Once no longer pink add the lemon juice and sweet potatoes.
3. Continue to saute for another 4 minutes to get the flavor in the sweet potatoes; meanwhile follow the instructions for the frozen beans and cook them in the microwave.
4. Plate up the sweet potato and beef and top with the green beans.
5. Enjoy!

Zesty Tip: Storing you ginger in the freezer and using grater is a great way to avoid spoilage.  It grates easy and does not lose any of it’s flavor.

So an action packed weekend to say the least and an equally busy week ahead.  Have a great start to your day and I will see you on Wednesday!

Here is a snapshot at the picnic table.

Take care

zesty

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Happy Friday and welcome to the closest day to the weekend you can get!  Whooo Hooo.  So as of late I have been trying to eat more salads in the middle of the day instead of sandwiches and other things for lunch.  Whether it is working on the waist line or not – we shall see!  Let’s just say I really do love salads but sometimes I get tired of the same ole dressings you see inside the fridge door so most of the time I just whip up my own.

It is nothing extravagant by any stretch just a simple vinaigrette.  Lately I have been obsessed with Balsamic Vinegar! I love it.  The tartness and the flavor in such a small amount is incredible.  Here is a simple salad I whipped up.

During the excitement of building the salad, I forgot to add the walnuts before snapping the pic…. my apologies

Ingredients

• Few handfuls of Leaf lettuce
• Grape Tomatoes
• Carrots
• Feta cheese
• Red peppers
• Cucumbers
• Toasted walnuts
• 1/3 Cup Balsamic Vinegar
• 1 Tbsp. Lemon Juice
• 1 Tsp. Dijon Mustard
• 1 Tsp. Garlic ( crushed)
• 3/4 Cup Olive oil
• Salt
• Black pepper

Method

1. Chop and toss all ingredients in a bowl.
2. Over a medium dry saute pan, slowly roast the walnuts until toasted.
3. In liquid measure or small bowl, whisk together oil, vinegar, lemon juice, mustard, garlic, salt and pepper.  I also like to use a mason jar to add it all in and throw the lid on and shake it up.
4. Dress the salad
5. ENJOY!

Zesty Tip: Dress your salads just before serving to avoid wilting of the greens and causing the salad to be soggy.  Also if you are adding nuts to the salad it is a nice idea to toast them before adding them to the salad for enhanced flavor.

So that is my salad!  No of course if you are interested in salads then the world is endless.  The varieties and possible ingredients go beyond what the mind can imagine.  If you want to participate in a Salad Challenge – go check this out.  RhodeyGirlTests is hosting a “I LOVE SALAD” Challenge.  I think I should check it out.

Question of the day: Favorite Dressing

What is your favorite dressing?  Does it depend on the greens, vegetables, or do you have a staple that you go to every time?

I am off for now but back again on Monday.  Zesty will be performing super dad duties all weekend as Mrs. Zesty is off for a girls weekend of running and shopping.  Have a great weekend.

Take care

zesty

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It is a new day and yet another simplistic recipe that will tantalize your taste buds… well I should say  – maybe tantalize your taste buds. Everyone’s different.  This is a great quick supper idea when you are in a rush or lazy and unsure about what to make but you want to stay on the healthy side of the spectrum.  Which I know for a lot people is very important including myself.

I put together a chicken sandwich that is somewhat unique but when you taste it… you will be like “Wow, Zesty really does have something going”, or “that Zesty guy is a loose horse – this is terrible”  I will leave that judgment up to you.

Now lets get to the good stuff.  Follow along below and let me know what you think.

Ingredients

• A loaf of fresh Baguette
• Some of your favorite Hummus
• Roasted Chicken Breast ( sliced )
• Baby Spinach
• Red Pepper Jelly ( see below for recipe )

Method

1. First off slice some pieces of Baguette on the bias ( this will give you more surface area for your toppings ).



2. Toast the bread in a toaster oven or regular oven until golden brown.



3. Once toasted, add some hummus to the top of the bread.



4. Add spinach on top and give it a little press and it will stick to the hummus and not fall out everywhere.



5. Place some sliced chicken on top of the spinach.



6. Top the chicken with some red pepper jelly.  You can use store bought jelly or homemade – your choice ( I like to go with homemade ).



7. Enjoy!

As promised I added in this simple Red Pepper Jelly recipe.

Ingredients

• 4 lg. red bell peppers (about), seeded
• 5 1/2 c. sugar
• 1/3 c. fresh lemon juice
• 1 pkg. fruit pectin
• 3/4 c. distilled white or wine vinegar

Method

1. Finely chop peppers in processor or run through grinder.
2. Strain, pressing lightly. Measure 2 full cups and 1/4 cup pepper juice. Discard remaining juice.
3. Combine ground peppers, pepper juice, sugar and vinegar in 3-4 quart saucepan.
4. Bring to boil, stirring frequently.
5. Remove from heat and let stand 15 minutes. Reheat to boil, stirring frequently.
6. Add lemon juice and return to boil for 1 minute, stirring. Add pectin and let boil 3 minutes, skimming off foam as it accumulates.
7. Pour into jars. Invert jars for 10 minutes. Upright jars and store in a cool place.

Yield: Makes 7 half pints.

Sorry for the lengthy post, but I had to share with you the stare of the sandwich.  Red Pepper Jelly is very versatile and great with cream cheese and crackers as well.  Let me know what you think of this sandwich and if you have time - I would love to hear your favorite sandwich of all time!

This is going to be fun.  Have a great Wednesday everybody.

Zesty

Download my Free Recipe Book: Simply Zesty