Stuffed with nutella.

Topped with fresh berries.

Served in bed.

I know, I know but I cannot take all the credit for this one.  I had a little help from zesty junior preparing and delivering this masterpiece.

Results were well received.

I used a crepe mix from Stonewall kitchen to put them together.

Pretty simple.

After the crepes were cooked I smeared on some Nutella and then rolled them up.  Drizzled with a little more warm Nutella and topped with fresh berries and a dollop of Greek yogurt.  A nice way to start off a busy Mother’s Day.

How was your weekend?  Anything exciting happening this week.  Let me know.

Talk to you on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Vegetables.

Beans.

Tomatoes.

Few things are as comforting as a warm, steaming bowl of chili.  This vegetarian version is packed with so much flavor you will not notice the “missing” meat.  You will notice the familiar rustic flavors, the earthy sweetness of the sweet potatoes and the colorful nutrition they bring to your table.

What makes a good chili for you?  For me it is all about texture and flavor.  This dish will keep you smiling from ear to ear as you bite into the sweet onion, crisp corn, tender sweet potato, you hit the smokey chili powder and touch your tongue on the cinnamon sour cream.

 Ingredients

•  2 Tbsp. Vegetable Oil
• 1 Large onion, chopped
• 1 red bell pepper
• 8 garlic cloves, thinly sliced
• 1 Tbsp. Chili powder
• 1 Tbsp. Dried oregano
• 2 Cups frozen corn
• 1 14 oz. Can black beans, rinsed and drained
• 1 14 oz. Can kidney beans, rinsed and drained
• 1 28 oz, can tomatoes,  diced
• 1 Sweet potato, peeled and diced
• 1/2 Cup Sour cream
• 1 Tsp. Cinnamon
• Sprinkle of salt
• 1 Cup of Cilantro sprigs
• 2 Green onions, thinly sliced

Method

1. Heat the oil in a large pan/pot over medium -high heat.  Toss in the onions and green pepper and saute, stirring frequently, until the vegetables begin to brown, 6-8 minutes.
2. Stir in the garlic, cumin seeds, chili powder, and oregano.  Reduce the heat to medium and cook, stirring, until the spices are very fragrant, about 2 minutes.
3. Stir in corn, black beans and kidney beans.  Add the juice from the tomatoes and then add the tomatoes as well.
4. Add the sweet potatoes and bring to a gentle boil.  Reduce the  heat so the liquid is barely simmering.  Simmer, stirring frequently, until the sweet potatoes are tender and the chili begins to thicken, 20-25 minutes.
5. Meanwhile, stir together the sour cream and cinnamon.  Just before serving, season the chili with salt to taste.
6. Ladle in serving bowls and top with sour cream, cilantro and fresh green onions.
7. ENJOY!

Zesty Tip:  Feel free to experiment with different vegetables you have on hand.  This would work really well with parsnip as a substitute for the sweet potato.

A great one pot dish for the family to enjoy or even a dish to whip up on Sunday and eat through out the week for lunches. 

Have a super weekend and a great weekend.  Please let there be SUN.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Raspberries.

Blackberries.

Fresh lemon zest.

Packed into a light fluffy muffin flavored with cinnamon and nutmeg.

Interest you yet?  Made these fellas last night and I have to say they were pretty darn yummy.

Ingredients

• 2 1/2 Cups All Purpose Flour
• 2 Tbsp. Baking Powder
• 1 Tsp. Nutmeg
• 1 Tsp. Cinnamon
• 1 Tsp. Lemon zest
• 1/2 Tsp. Salt
• 4 Eggs
• 1 Cup Brown sugar
• 1 Cup Milk
• 1 Cup melted butter
• 1 Tbsp. Vanilla
• 1 Cup Raspberries, frozen or fresh
• 1 Cup blackberries, frozen or fresh
• 1/4 Cup White sugar

Method

1. Preheat oven to 400 F.  Light oil or butter the cups and top surface of a standard 12 – muffin pan
2. In a large bowl, whisk together the flour, baking powder, nutmeg and salt.  In a separate bowl add the eggs, brown sugar, milk, butter and vanilla.
3. Pour the wet into the dry mixture.  Stir together with a few quick strokes until a lump batter forms.
4. Add in the blackberries and raspberries
5. Spoon the mixture into the muffin cups and top with some white sugar.
6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean after insertion.
7. Rest on a rack for a few minutes.  Serve with butter and your favorite liquid.
8. ENJOY!

Zesty Tip: Beating a batter until a form of smoothness develops strong gluten in the flour.  This will cause your muffins to be tough.  By just applying a few strokes and leaving the batter lumpy, this will allow the muffins to be tender.

Have a super Wednesday.  I was just outside and the sun is blazing and the birds are chirping.  Come on spring – get over here.  Talk to you at the end of the week.

Take care

zesty

Download my Free Recipe Book: Simply Zesty