ZBD Is Going on an Official Study Break! See you in June!

Hello everyone!

I have been mega slacking in the blog-o-sphere lately due to my yoga class practicum coming up next week and my written practicum in June. I’ve been studying, practicing, and practice teaching (oh and also working my 4 jobs) which leaves- not a lot of time for being diligent and writing on my blog and reading all of your lovely blogs. I just wanted to let you all know that it’s not you… it’s me I’ll be back here and there to check in and maybe throw a post in if it’s killing me but otherwise I’ll be officially back in mid June.

Cheers!

Farm Tomato, Hummus, Mozzarella, and Arugula Sando

Arugulaaaa it’s a VEGET-A-BLE

This sandwich is healthy, filling, and delicious. As an added bonus it’s under 300 calories,  254 cals to be exact, high in protein and fiber.I love simple sandwiches like this, especially when I’m tired of the same ole meat and cheese.

Nutrition Info:

• Calories: 254
• Fat: 10 grams
• Carbs: 31 grams
• Protein: 15 grams
• Cholesterol: 30 mg
• Sodium: 386  mg
• Net carbs: 24 grams
• Fiber: 7 grams
• Sugars: 2 grams
• Calcium: 30%

Prep Time: 5 min

Serves: 1

Ingredients:

• 1 Orowheat Sandwich Thin
• 1.5 oz Fresh mozzarella, sliced
• 1 Tomato (small), sliced
• 1 TBS Hummus, I like to make my own.
• .5 C. Arugula

Spread the hummus on the lightly toasted thin, then add tomatoes, mozzarella, and arugula. Done!

Arugula and Prosciutto Pizza with Shaved Parmigiano-Reggiano and Serrano Basil Pesto

Evan made me this AMAZING pizza pie for my Birthday on Tuesday! It’s one of my favorite combos! It’s awesome! If you love pizza you MUST try this combo asap! He did a great job on everything, it was perfect.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2

Ingredients:

Toppings

• 6-8 slices of Prosciutto di Parma
• 3-4 TBS Serrano Basil Pesto
• 8 oz Fresh Mozzarella, sliced into medallions.
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!
• Shaved Parmigiano reggiano for on top of arugula. Use a potato peeler.
• 1-2 Lemons, for juicing.
• 4 C. Baby Arugula

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Serrano Basil Pesto

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 2 cloves of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese\
• 1/2 Serrano, seeds remain
• Salt and pepper

Process and salt and pepper to taste.

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   * I like to par bake crust for 5 min to make it CRISPYYYYYY
   To Top: lay down pesto, 1/4 C. Parm reg, Prosciutto di Parma, then place mozzarella on top
   Bake for 20 min and top with big bunches of arugula, shaved parm reg, and squeeze some lemon on there 
   Enjoy and Cheers!
   

Asian Style Chicken and Rice

This is an adaptation from a recipe my friend pulled from a magazine recently. It reminded me of asian chicken and rice and it was very tasty!  Enjoy and thanks for all the birthday wishes from yesterday! 

Prep: 20 min

Cook Time: 1-1.5 hrs

Serves: 4

Ingredients:

• 1 whole chicken (fryer works well), about 3.5 lbs
• .5 Cup Dried dates, chopped roughly (pitted)
• .5 Cup Roasted peanuts
• 1 Cup Whole wheat rice
• 8 Cups Chicken stock
• 3 Cups water
• 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
• 2 Cloves of garlic, peeled and split in half (remove after cooking)
• 1/2 Cup Soy sauce, light
• Cilantro

Instructions:

1. In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
2. In large pot add broth, water, ginger, and garlic. Bring to a boil.
3. Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is.  Bring back to a boil.
4. Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
5. Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
6. Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.

Enjoy cheers!

Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!

Birthday Chocolate Pecan Pie Bars

I figured I’d celebrate my Birthday today by posting an awesome recipe I have adapted from Rufus’ Food and Spirits Guide. I usually never go off a recipe unless I’m baking a dessert or making something someone asked me to make from a recipe they found, I can never stick to them verbatim though I always “throw” something else in I’m not a huge “cake” fan in fact at our wedding we had cobbler because we don’t favor cake  I made these last week for one of Evan’s co-workers, Lori, for her birthday (he did help a bit in case anyone was wondering ; ) ) and they were so good. I ate WAY to many, I even found myself eating them for breakfast…! I’m 28 years old today and feel great!!! I’m still wondering where all this time goes though… Life is good!

Chocolate Pecan Pie Bars (adapted from Rufus’ Food and Spirits Guide and Elephant Eats)

Prep: 20 min

Cook Time: 20 min

Makes: 40 -45 bars

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 cup unsalted butter, at room temperature
• 1/2 tsp sea salt, and more for end
• 1 1/2 cups corn syrup
• 4 ounces dark chocolate
• 4 eggs
• 1 ounce bourbon
• 1 ounce cup maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups chopped Texas pecans

Instructions:

1. Grease bottom and sides of 15″x10″x1″ baking dish or two smaller pans.
2. In a stand mixer on medium, beat flour, 1/2 C. sugar, butter and salt until the mixture resembles coarse crumbs. Press into the bottom of prepared pan. Bake at 350 for 20 min.
3. Meanwhile, in a three-quart pan, stir corn syrup and chocolate on low until melted. Remove from heat and allow to cool for about 10 minutes.
4. Stir in maple syrup, bourbon, remainder of sugar, eggs and pecans. Pour filling over hot crust and bake at 350 until firm around edges but slightly soft in center, about 30 minutes. Sprinkle with a bit of sea salt.
5. Cool in pan on wire rack. Cut into bars. Store in refrigerator until ready to serve.

 Enjoy and Cheers! 

Green Tomato and Bacon Pizza Pie

I bought some green tomatoes from Johnson’s Backyard Garden last Saturday and decided these babies are either getting fried or going on a pizza… Pizza it was and it was fantastic! Also today is the last day to vote for my Morel and Bacon Egg Rolls! If you haven’t voted yet ( I know many of you have, Thank you so much) please do! Vote here.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 4 slices of Bacon, cooked until almost done
• Green tomatoes, 3-4 sliced (enough to cover pizza will depend on size)
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, then place mozzarella on top, Then tomatoes, then bacon, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden
   Enjoy and Cheers!

Vote For ZestyBeanDog

Hi there everyone! The voting polls are open for the 4th Annual Marx Foods Morel Recipe Contest!!!  Please take a moment to vote for my:

Morel, Bacon, and Parmigiano-Reggiano Stuffed Egg Rolls with an Agave Yuzu Soy Sauce Infused with Garlic, Ginger, and Purple Scallions.

CLICK HERE TO VOTE

Please help me spread the word! Thanks and CHEERS!

Sausage and Porcini Pizza with a Homemade Pesto

Here’s the pizza I promised and let me tell ya… it was an amazing pizza! Everything was made from scratch (minus the cheese, but I’m working on changing that). I can’t tell you how much better homemade crust, sausage, and pesto is!!! If you haven’t made any of these by hand it’s time to start and here’s why:

Store bought pizza crust: Like Boboli for example are about $3-5 and contains all of these ingredients some of which are GMO: Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color.  Making your own consists of much less: Flour, yeast, water, oil, and salt… all for approximately 60 cents!

Store Bought Pesto 4oz: For about $4-7 Contains: Basil, Soybean Oil, Garlic, Romano Cheese (Milk, Cheese Cultures, Salt, Enzymes), Olive Oil, Spice, Salt, Lactic Acid, Torula Yeast, Citric Acid, Natural Flavors (Soy). Contains Soybeans, Milk. Making 8oz of your own: Basil, Olive Oil (good stuff), Pine nuts, Parmigiano-Reggiano Cheese, Garlic, Salt and Pepper for about $5-6

Store Bought Sausage 1lb: For about $4-6 Contains: Pork (high fat content), Water, Salt, Corn Syrup, Monosodium Glutamate (AKA MSG), Dextrose, Spices, Natural Flavors, BHT, BHA, Citric Acid. Making your own: Pork, Turkey, Identifiable spices that I’m proud to disclose, Shallots, Garlic, Green Onion for about $ 2.50

Yes it’s work, it is much harder than picking up the phone and calling Domino’s! In the end- not only is better for your wallet and your body but it’s also fun to create meals you can feel good about eating that won’t come back to haunt you the next day… or even next couple of days for that matter, you know what I’m talking about…

Prep: 1 hr

Cook Time: 20-25 min

Makes: 8 Slices or serves 2-3

Ingredients:

Toppings

• Sausage balls
• Porcini mushrooms
• 8 oz Fresh Mozzarella, sliced into medallions.
• 1/4 C. Pesto
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Sausage 

• 1/4 lb Ground pork
• 1/4 lb Ground turkey
• 1 Garlic clove, minced
• 1 TBS scallion, chopped finely
• 2 TBS Shallots, chopped finely
• 1 tsp. Marjoram
• 1 tsp. Sage
• 1/8 tsp. Tarragon
• 1/2 tsp. Ground pink peppercorn
• 1/8 tsp. Cayenne pepper
• 1 tsp. Black pepper
• 1 tsp. Salt

Mix well and roll into marble sized balls. Cook in large skillet until cook through. Reserve for pizza

Basil Pesto (this makes a cup) you can store or freeze what you don’t use.

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 1 large clove of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese
• Salt and pepper

Mix all ingredient in processor, season with salt and pepper to taste.

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   I pre bake my crust for about 5 min on the stone to firm it up… this ensures that the meatballs don’t roll off when you slide it in the oven.
   To Top: Spread pesto evenly, then place mozzarella on top, then porcini’s and meat balls, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden  
   Enjoy and Cheers!
   DON’T FORGET there’s still time to enter my OXO Giveaway if you haven’t already!

Strawberry and Pecan Spinach Salad + OXO Giveaway : Good Grips Salad Dressing Shaker

Summer is here (I live in Texas remember) and that means it’s salad time in ZBD land. I love salads year round but there’s just something about the summer time that makes them taste better! Included in this post is a chance for you to win your very own OXO Salad Dressing Shaker! See details on how to win at the end of the post

Strawberry and Pecan Spinach Salad with a Lemon Poppy Yuzu Dressing 

Prep: 10 min

Serves: 6

Ingredients:

• 6-8 C. Baby Spinach
• 2 C. Strawberries, sliced
• 1/2 C. Pecans

Dressing:

• Juice of two lemons
• 1/8 C. Yuzu Juice
• 1/4 C. Olive Oil
• 1/4 C. Apple Cider Vinegar
• 1 TBS. Poppy Seeds
• 1/2 tsp. Black Pepper
• 1/8 tsp. Sea salt

Instructions:

The Salad Dressing Shaker by OXO makes it easy to measure with the handy measurements on the side. Add in this order for ease: Olive oi to 1/4 marker, yuzu to 1/3 marker, apple cider to 1/2 marker, then add lemon juice and poppy seeds/seasonings. Shake well before pouring. Can store for up to a week in the fridge.

My thoughts on the OXO Salad Shaker…

I love everything about it:

• The rubber grip helps to well keep a “grip” on it even if you get a bit of oil on your fingers which is nice.
• I love the measurement marks, I usually eyeball but this helps me for writing my recipes for dressings out and being a blogger that comes in handy a lot.
• I love the simple spout thats sealed with a rubber grommet, it allows your finger to rest on top for added security. I haven’t had it leak out once no matter how hard I shake it. I’ve had shakers in the past where this is not the case and I end up with oil and vinegar all over my cabinets This simple design is actually the best I’ve seen. Best of all you can use it one handed!
• It’s BPA free which is a plus for times when making a warm dressing! No leeching BPA’s into your dressing is always a plus!
• It’s all sealed wonderfully so you can leave the dressing in the shaker for multiples days in the fridge, depending on your ingredients some may even last a couple of weeks.
• It says it’s dishwasher safe, but I know this product will probably last me much longer if I hand wash it, so that’s what I’ve been doing. I like my gadgets to last a long time
• It holds a 1 1/2 C. capacity which is plenty for me.

I haven’t found any cons with this product and plan on doing a follow up in 6 months.

*I received 2 OXO Salad Dressing Shakers for FREE, one for myself and one to give away to one of my loyal followers. All opinions I have expressed are my own truthful ones. I have not been paid by OXO or any affiliated company to write this review. I signed up  for OXO’s Blogger Outreach Program.

Here’s 5 ways to enter to win: (doing all 5 means you have 5 entries)

1. Subscribe to my Blog if you aren’t already and leave me a comment saying you’ve done so or already are an awesome fan.
2. “Like” OXO on Facebook: https://www.facebook.com/OXO and  leave me a comment saying you’ve done so.
3. “Like” ZestyBeanDog on Facebook: https://www.facebook.com/Zestybeandog and leave me a comment saying you’ve done so.
4. “Pin It” (this post)  on Pinterest  and leave me a comment saying you’ve done so.
5. Share This Post on your Facebook page and leave me a comment saying you’ve done so.

I apologize for any inconvenience but this is limited to U.S. Residents ONLY. 

Good Luck! The winner will be announced May 1st 2012! Cheers!

Marx Foods 4th Annual Morel Challenge!

So I’d first like to say sorry for not having a pizza post this week, I’ve been sick for the past week almost.  Dry your tears everyone because I will be making it up to you with the most amazing pizza in ZBD history this week. But for now enjoy this delicious recipe.

VOTE HERE NOW

I have entered into another contest with Marx Foods and this time it’s their 4th annual Morel Recipe Contest. Some of you may remember the Fregola Contest from a while back. ZBD took first place with the Bacon and Vanilla Fregola Cupcakes. This year the voting is a mix between public and internal! Voting starts 5/1/12-5/3/12. I’ll let you all know where to go to vote when the voting polls go live and would truly appreciate your support

Morel, Bacon, and Parmigiano-Reggiano Stuffed Egg Rolls with an Agave Yuzu Soy Sauce Infused with Garlic, Ginger, and Purple Scallions.

These are not your average egg rolls! They were incredible and I’ll be making these again for sure!

Prep Time: 30 min

Cook Time: 5 min

Makes: 6 egg rolls

Ingredients:

• 1 oz Morels, dried
• 1/2 C. Parmigiano-Reggiano
• 4 sliced of cooked bacon, diced
• 1 Green onion, chive part, sliced very thin and chopped
• 1 TBS of Butter, melted
• 1/4 tsp Pepper, fresh ground black
• 1 egg, beaten (to seal egg roll).
• Egg roll wrappers 6
• Peanut oil, enough for frying

Sauce:

• 4 TBS Yuzu juice
• 3 TBS Light soy sauce
• 2 TBS Agave nectar, light
• 1/2 Clove of garlic minced
• 4 Purple scallions, sliced about a cm thick
• 5-6 sliced of peeled ginger, slice very thin

Instructions:

1. Reconstitute Morels 
2. Make sauce while you reconstitute Morels, By combining all “sauce” ingredients then place in fridge.
3. Chop up morels, grate cheese, chop bacon, and green onion chive and combine a medium mixing bowl with 1 TBS of butter and pepper. Divide into 6 balls
4. Lay out egg roll wrapper and place a ball of the mixture on the top corner and roll down until it’s a triangle, then fold in the corners and finish rolling, sealing with egg wash on the seams. Repeat until done.
5. Heat fryer oil to 350 F. once hot place egg rolls in and cook for about 5 min or until golden. Turning occasionally throughout the duration of cooking. Transfer onto paper towel before serving.

Serve with sauce and enjoy! Cheers!

Stay tuned for the next post, you won’t want to miss the OXO Gadget Giveaway! 

Marx Foods has provided me with 1 oz of Dried Morels to experiment with. I received the Morels at no charge to me and I am under no obligation to return the product but can keep it for me own personal use.