Category Archives: Uncategorized

Spinach, Bacon, Mushroom, and Artichoke Pie / Quiche

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This is SO delicious! This is a great brunch meal for the holidays!

Quiche

Prep: 60 min

Cook: 1 hr

PREHEAT: 400 F

Serves: 8 slices

Pie Dough: Use your favorite recipe or if you must do a pre-made one.

Pie / Quiche Ingredients: 

  • 5 Slices of bacon
  • 7 Eggs
  • 1/2 Cup of Heavy Whipping Cream
  • 1 Cup Cheddar Cheese
  • 1 Cup of  Artichokes in Brine, drained
  • 1 Cup of Mushrooms, sliced
  • 3 Cups of Spinach
  • 1 Cup of Onions, sliced

Instructions :

  1. Take pie crust and press into pie pan, set in fridge while you prepare the rest. You will want to use a deep dish pie pan thats greased.
  2. In a large skillet cook bacon until browned. Reserve 1/2 of the grease and removed bacon from pan.
  3. Then cook onions, spinach, and mushrooms until soft. Then add artichokes.  Reserve.
  4. In a large mixing bowl crack 7 eggs and beat, then add cream, mix well. Add a pinch of salt and pepper.
  5. Then carefully add the cooked mixture of spinach, onions, bacon, and artichokes to the egg mixture. Stir and then gently pour into pie pan.
  6. Bake for 1 hr covered with a foil tent for about 40-45 min and then uncover for the remaining time until cooked through. Bake at 400F.

ENJOY! Quiche

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Bison and Hatch Chili Shepherd’s Pie = Veggie Overload

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I’m on a Hatch Chili kick as you can see. Here’s another good and wholesome unprocessed meal that’s gluten, GMO, and dairy free that has hatch chilies!!!   Unlike your typical shepherd’s pie, I used cauliflower in place of potatoes and threw a sprinkle of bacon on top since everything is better with a little bacon!

Pie

Prep Time: 30 min

Cook Time: 25-35 min

Serves: 2-3

Ingredients:

  • 1/2 lb Bison, ground
  • 2 Cups Mixed Organic Squash
  • 1 Cup Organic Carrots
  • 1/2 Cup Onion
  • 1/2 Cup Tomatoes
  • 1 Garlic Clove, minced
  • 2 Hot Roasted Hatch Chilies
  • 2 Slices of Cooked Bacon (Nitrate and preservative free), chopped.
  • 1/2 Cup Coconut Milk (you can use lite if you’d like).
  • 1/2 Cup No Sodium Beef or Bison Broth
  • Celtic Salt
  • Pepper
  • 1/2 Head of Cauliflower

Instructions:

  1. In a large skillet or dutch oven, brown meat with onion and garlic until brown, once brown add stock and all veggies EXCEPT cauliflower and 1 tsp of salt and 1/2 tsp. of pepper. Cook for 15 min on low to simmer.  Taste and add salt and pepper if needed.
  2. While Mixture is cooking, bring a large pot of water to boil and cook cauliflower until done. Blend/pulse in a blender with 1/2 Cup Coconut Milk and add salt to taste.  (Think mashed potatoes)!  (You can add butter if you would like here, like a TBS).
  3. In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
  4. Save to bake later: Wrap with foil and place in fridge.  When you are ready to re-heat heat oven to 350F and cook for 25 -35 min or until hot in middle.
  5. If you are cooking right away heat oven to 350 F and cook for 10-15 min.

Enjoy!

Top of Pie

Hello World… I’ve missed you!

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It’s been quite sometime since my last post… A LOT has happened…

I’ll be short and sweet and wrap it up with a recipe.

Let’s start from where I left off:

MARCH: Team Zestybeandog participated in the Food Experiments SMOKE Experiment (3rd annual event and third time to enter). This year we WON 3rd place Judges pick!

APRIL: Evan and I bought our first home! We love it and couldn’t be happier with it and our new neighborhood!

MAY:  We unpacked a few boxes and then packed our suitcases for Singapore to visit Evan’s parents and Thailand for 2 weeks! The food was AMAZING! I need to do a full post just on that! It was also my 29th Birthday on the 8th!

JUNE: We came back to the U.S. and unpacked some more boxes.  We have been slowly settling in to our new home.  There is no time to be bored as I’m always finding something to do with the house when I’m not working one of my many jobs!  I plan to blog more often and catch up on reading your blogs, as I have missed it dearly!

It feels good to be (somewhat) back to “normal”!

 

Snapper

 

Fresh Snapper in Homemade Broth.  

I made this meal while visiting in Singapore, my in-laws had a full kitchen in their apartment, in fact their apartment was huge, bigger than our new house (about 1,800 sqft).  So there was plenty of space to cook!

Evan and I went to a local Hawker Center and bought a plethora or fresh veggies, fish, and more.  Everything was so fresh and priced nicely.

Prep: 1 hr

Cook: 7-10 min or until done

Serves: 4

Ingredients:

  • 1 whole Snapper (2lbs or so), filet the fish and reserve the head and carcass.
  • 3 TBS roughly chopped ginger
  • 3 TBS roughly chopped garlic
  • 1/4 C. Light soy sauce
  • 1 TBS lime juice
  • 2 TBS Fish sauce
  • 4 tsp. Fried shallots
  • 2 tsp. finely sliced Thai chilies
  • Pepper, black (just a sprinkle or so).
  • 2 C. Chicken stock or veggie stock (no sodium), 2 C. Water

Instructions:

  1. Place fish head and carcass in a large pot, add stock, water, ginger, garlic. Bring to boil and then simmer for 30-45 min. Eat the fish cheeks or give them to someone you love (they are the best part).
  2. Strain stock then add soy, fish sauce, and lime juice.
  3. Steam fish filets for 7-10 min.  Covered.
  4. Place each fish filet in bowl and spoon stock over it until it’s sitting in a nice amount.
  5. Garnish with black pepper, Thai chilies, and fried shallots.
  6. Serve immediately while hot.

I will post all about Singapore and Thailand asap! Cheers for now!

 

 

Marx Foods Cocktails and Mocktails Contest

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VOTE HERE

I’ve entered into another contest 🙂 … Marx Foods Cocktails and Mocktails Contest!  They graciously hooked me up with several ingredients to experiment with:  fennel pollensaffronlong pepperdill pollenjuniper berriesand dried pineapple. I love experimenting with new cocktails so I was very excited about this challenge. 

I know many of you will be in shock… but for this challenge I did NOT use Yuzu. Being a Marx Foods Yuzu Ambassador (it’s official, I have a badge), I know I have probably committed a Yuzu ambassador sin.  The truth is, I just ran out last week (had it been in the fridge we all know it would have been in there somewhere)!

Anyhow! I’m more than pleased with my results!

Cocktail:

Pimmentine Cocktail 

The clementine ice cubes make this cocktail over the top! When you get the little bits of fresh squeezed clementine it makes this drink extra special! The subtle hint of cucumber and saffron makes this drink a delightfully refreshing cocktail that everyone will enjoy!

Makes 2 delightful drinks

  • 6 Clementine ice cubes (see below for instructions).
  • 20 threads of saffron
  • 8 oz Pimm’s 
  • Gingerale
  • Seedless cucumber
  • Clemetine wedges (2)
  • Ice, 6 cubes
  • 1 TBS Meyer lemon juice
  • 2 Slices of cucumber

Clementine Ice Cubes

  • 3 Clementines (juiced) with pulp
  • Ice tray

Place juice in tray and freeze overnight.

Instructions:

  • Place 3 clementine ice cubes and 3 regular ice cubes in glass with slice of cucumber.
  • Add 4 oz Pimm’s to each cup
  • Take saffron threads and mix them with Meyer lemon juice until bright orange. Put half a TBS in each cup of Pimm’s.
  • Top with Gingerale and Clementine garnish.
  • Enjoy outdoors!

Mocktail:

Bloody Mocky or Mocky Mary

The perfect savory mocktail for the a.m. or p.m. !

Makes 2 Drinks

  • 6 Dill Pollen, Long Pepper, and Olive Juice Ice cubes
  • 11 oz Tomato Juice
  • 1 tsp. Dill Pollen and Long Pepper, ground (2 long peppers, 1 tsp dill pollen) Use this mixture for Ice cubes as well.
  • 1 tsp. Worcester sauce
  • 2 Celery stalks
  • 4 Dashes Tabasco
  • Franks Red Hot Sauce

Franks Dill Pollen, Long Pepper, and Olive Juice Ice Cubes

  • Ice Cube Tray
  • Fill with olive juice almost to top.
  • Place 8 drops of Franks in each cube.
  • Top with 1/8 tsp. ground dill pollen and long pepper in each cube.

Freeze over night

  1. Place 3 Franks dill pollen, long pepper, olive juice ice cubes in a cup.
  2. In a shaker: shake 3 Ice cubes, 11 oz tomato juice, 1 tsp. dill pollen and long pepper mix, 1 tsp worcester  sauce. SHAKE well and pour over Franks Dill pollen, long pepper cubes and garnish with celery stalk.

This is a great bloody mary/mocky mocktail! It would even go great as a breakfast component!

Disclaimer:  I did not receive any compensation from Marx Food for this post.  All opinions are my own.

Organic Steel Cut Oats with Blueberries and Agave Nectar

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This is a filling, fiber rich breakfast that will make you never want to go back to the “instant” oats you may be used to.

Cals: 288 Fat: 3 Carbs: 62 Protein: 7 Net Carbs: 54 Sugars: 21 Fiber: 7

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Cook Time: 15 min

Serves: 1

Ingredients:

  • 1/3 C. Organic Steel Cut Oats
  • 1 C. Water
  • 1/3 C. Fresh Organic Blueberries
  • 1 TBS. Light Agave Nectar
  • Cinnamon optional

Instructions:

  1. Cook oats in water for 15 min on medium, stirring often.
  2. Place in bowl and top with berries, agave, and cinnamon.

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

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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!

ZBD is Back : A Whirlwind Post of Denver

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3 Girls from Texas went to Denver on a mission and that mission was accomplished!

We went, we saw, we drank, we ate, we conquered. It was one of the most fun trips I’d ever taken, all that was missing was Evan (he would have been in heaven)!  We made loose plans on where were wanted to go and what we wanted to see and did pretty damn good at getting a lot of it done. We didn’t see everything (we would have need a week for that at least)! It was a whirlwind of fun, beer, food, and I even got to reunite with my God Father Kent and his wife Lisa!

DAY 1:

When we first arrived to Denver before we could even leave the airport we had to stop in the lounge for a local beer. A Singletrack Ale by Boulder Beer.

Our friend Hannah (the redhead) and her friend picked Lori and I up from the airport (in a convertible I might add) Yes we dropped the top! Who cares about hair and the fact that it was 57 F. outside, we were on vacation! We got dropped off at our humble abode, which was pretty sweet: an older 3 bedroom home decorated in retro modern furniture and art posters. It also has a great backyard patio! It was perfect! After settling in a getting ready for our first adventure we made our way to the bike rental place The Bike Doctor they were nice over there and hooked us up with some bikes for our downtown excursion. We all managed to stay on our bikes and not have any malfunctions so that was a plus!

Beer time: We biked all over downtown hitting up these places…

Flying Dog was the first stop (they were closed) 😦 We never made it back… I was sad…

Breckenridge Brewery: We tried a sampler of 6 beers. I’m a bit biased because on of my favorite beers is the 471 Small Batch IPA, they had this beer on cask aged in Stranahan’s Whiskey Barrels…. MY NEW FAV!  It was wonderful so complex, delicious, and I shouldn’t forget HOPPY, I love hops!!!  I have to say that Breckenridge was my favorite spot for a beer in downtown, Stuart (the GM) was serving our beer and he was so friendly and personable. He let us walk in the back and check out the beer set up. We liked him a lot! We felt at home here! I definitely recommend going here the beers are well rounded and there’s something for everyone here, including some BBQ.

Stranahan’s Whiskey  : I know this isn’t beer… but I love whiskey too… A LOT. The whiskey was good, it was no Jameson’s but it was good. They use Rock Mountain Water to make their whiskey so I thought that was really cool! I also was very curious to try the whiskey that the barrels were used for in the 471 Small Batch Cask! While we were there I had a Deviant Dales IPA which was pretty damn good (note if it’s an IPA chances are good I’ll stay it was damn good, I’m a biased IPA snob remember).  We decided to have a bite to eat while we were there and after a suggestion from one of the locals named we ordered the Chefs Plate, which consisted of American style cheeses • cured meats • appropriate condiments • all for $ 17 it was delish! The table next to us had burgers that were ginormous and looked phenomenal.

Great Divide Brewing We got here just as a Baseball game let out… it was packed and this apparently was the place to go after games. I finagled  my way to the front of the bar and ordered 3 beers 2 double IPA’s and one regular… I don’t remember which I had but I did remember the Titan IPA was the non double. We were approached by several dudes with half of their beers split down their white Denver Rockies Baseball Jersey’s, none of which had mustard stains which was quit surprising. 🙂  We left after the first beer to grab a bite.

We moseyed our way down to have some dinner at Biker Jim’s Dogs for a little Denver wiener and beer. We all had Dale’s Pale Ale and I had the Pheasant Dog it was really incredible! Had I not been so full of beer I could have eaten 2 or 3!

After cruising around town for a bit more we called it a night and biked home!

DAY 2: 

We rented a car for this day to make our ways to Fort Collins- but before a day of beer we needed brunch!

The Kitchen:  To be honest I don’t even know what I ate…  It was a scramble egg kind of dish on toast…I forgot to get a photo of this one… I do however remember my beer because I wrote it down!  I had the Strange Pale Ale and it was pretty good. We also had a side of garlic fries that were amazing!

First Stop New Belgium Brewery: This place was INCREDIBLE and it completely blew our minds! This was the only “official tour” we did and with good reason… their set up is amazing! To be honest I was not a huge fan of NBB until I came here. I absolutely LOVE how everything was so well thought out, everything had meaning, purpose, and a great story behind it. It just felt good being here. We learned so much in the 1.5 hr tour from the origins of the brewery to how they decide on beers to release. Many of you may have tried the Ranger IPA (you know I have) and may be thinking… “well that’s not a “Belgium Style Ale”… it’s not but the beer rangers told NB that they needed an IPA so they made one and I’m glad they did!

*Beer Rangers are their beloved folks out in the field. Spanning all 29 of our states from the Pacific to the Atlantic, the Beer Rangers do their best to protect, to pour and to partake. And explore many a beer from many a brewery, they do.

We tried so many different beers on the tour and each one was so awesomely explained! We of course started off with a Fat Tire, then onto Biere de Mars, then a Ranger IPA, then a Shift, and lastly and my FAVORITE of them all the La Folie a sour brown ale that I thought I’d hate but in all actuality loved and found my self craving once I got back to Texas (yes I had one last night).

This place was just incredible all around, a great company, great people, and really great beers! Everyone was so friendly here. One interesting tid bit… upon signing our tabs there was no tip option…they don’t accept tips because it’s an employee owned company!  I think that’s so awesome!  Please go check this place out asap!

Odell’s Brewery  This place it a hop away from New Belgium Brewery. It’s a sweet little spot and very lively. We supposedly met Willie Nelsons Cousin at the New Belgium Brewery and he followed us over to Odell’s… Not sure if we buy that dudirino, although he did look reminiscent of him… Needless to say he bought us our first and only beers here, thanks… *(It apparently is very common to get followed to beer places in Denver, I’m not sure if it was our good looks 😉 , the fact that we love beer, just random, or all three)hahaha!  I had a an IPA of course. From here we made the executive decision to have our Fancy dinner on this evening. I perused our map and Open Table and we decided on a 8:45 reservation at Mizuna…

Mizuna: Before I start let me just say I’m so glad we decided on a “fancy” dinner! It would have been incomplete without it! This place was hands down probably one of the top places to eat in Denver, Anthony Bourdain ate here, it’s gotta be good! We started off with some cocktails and appetizers I had the Basil Cucumber Fizz (I know it’s not beer… GASP) and we shared the Burgundian Escargot: Gruyère Crouton, Hon Shimeji Mushrooms, Parsley Aigo Bouido and the Rabbit Confit Ravioletta: Chanterelle Mushrooms, Tomme Rabelais Fondue, Grain Mustard Beurre Blanc. Oh my GOD it was so wonderful! The escargot was so wonderful and nutty the mushrooms were such a great compliment to the snails and the rabbit confit, mind blowing!

Main Courses: 

I had the Seared Veal Tenderloin Oyster Mushroom Leek Bread Pudding, Chestnut Soubise, Wilted Spinach, Hannah had the Sautéed Red Snapper Braised Endive, Sunchoke Mousseline, Truffle Vinaigrette, Garlic Nage and Lori had the Dry Aged NY Strip Au Poivre Black Truffle Porcini Gratin, Grilled Ramps. They were impeccable and well worth the money! We drank a bottle of LUCIEN ALBRECHT , CREMANT, BRUT ROSÉ – ALSACE with dinner, some of the best bubbly I’ve ever had!

Great meal with great ladies!

After a long day we had to head home to rest and prepare for day 3.

Sorry for the poor pictures it was very dark in Mizuna!

Day 3:

Time to brunch it up again and drop of the rental car. Today is the day we will meet my God Father Kent and his wife Lisa so I’m very excited!

Brunch: The Lobby I had a bloody mary WITH House bacon infused vodka, killer! I had the blue lump crap spinach and cream over poached eggs on an English muffin and we all split green chili pork tater tots… prob not the best choice since we couldn’t eat our meals after that!

Now it’s time for hiking and fun with my God Father Kent and Lisa! I hadn’t seen them since I was 2 so naturally I don’t remember that… at all! We got picked up by Kent and made our way out to Evergreen, a lovely little town about 25 min from Denver proper. We saw tons of snow capped mountains and wildlife like Elk, black squirrels, and black tailed deer. We went out and walked around Echo Lake and made our way to hike about a 4 mile trail. It was pretty cold at the time about mid 30’s-40’s but when the wind wasn’t blowing we were fine. We collected rocks and specimens along the way (that reminds I need to check my pockets for those things) 🙂 It was a blast, us Texan girls even made us some snowballs! Haha! It snowed a bit while we were out and about which was neat!

After hiking we made our way back to Kent and Lisa’s home in Evergreen for some great BBQ: burgers, brats, bean salad, and a spinach salad! It was so nice catching up and seeing them it was the highlight of my trip! After dinner we looked through some old photographs and talked about the old days. Kent told me my Dad’s old nickname “Bird” minus the definition… I had to get it from my Dad when I got home… hahah good times for sure! Shortly after dinner Kent drove us back to Denver taking us on the scenic route! We wen’t through Red Rocks amphitheater and some small towns. Red Rocks is amazing! Once we arrived home he patiently waited for the girls to get ready for our last night out on the town (thanks Kent).  It’s amazing that 26 years of not seeing someone and reuniting with them felt so natural, like we’d been friends and in contact forever! Lisa is probably one of the sweetest ladies I know, she was so nice! I now know why my parent’s picked Kent to be my God Father… they picked a great down to earth man!

Next Stop: Falling Rock Tap House  This place was a popular hangout, it was packed and nearly impossible to get a seat, we finally did and we had…. a beer! I had the Sierra Nevada Hoptimum. It was a cool spot, def the younger crowd hangout. We had one beer and made our way on to get a snack.

Marcos Coal Fired Pizza We spilt a pizza here the Del Re: Truffle and Porcini Mushroom Pecorino Sardo Spread, Fresh Mozzarella, Topped with Mushrooms, Proscuitto di Parma, Fresh Basil it was good but I wasn’t completely blown away… I gues I’m kind of a pizza snob… go figure! The crust was off in my opinion… Oh well. Next stop Star Bar right next door.

Star Bar:  I loved this place! It totally reminded me of being in Texas 🙂 They had a nice live band that did mainly covers and people were letting loose in this place, I’m talking dancing like there would be no tomorrow! The served GIANT beers here after the first I felt so full but after the second and third we were good to go! We danced, laughed, and closed this bar down, we had to it was our last night! 😉 After this we ventured back cab style (prob the worst cabby ever), but we made it back to that humble abode.

Day 4:

The last day in Denver, luckily our flight wasn’t until 3:45 (it was actually much later because we were delayed due to slide malfunctioning). We took our time getting up, cleaned the place a bit, and packed…then got ready for one final brunch.

Strings: We walked about 2 miles to get here, it was SO windy but we made it.  We of course ordered the $12 bottomless mimosa’s I think we had like 6 each (we got our monies worth)! And we ALL ordered the crab cake eggs benny’s! It was so delish! At the end of brunch we felt we had to order dessert since we hadn’t done it all trip… crème brûlée it was and it was phenomenal! I was a bit worried upon going on this trip that I’d gain like 10lbs… surprisingly with all the walking, biking, and hiking I lost .5 a lb! That NEVER happens EVER!  Glad we got that dessert!

From here we take off to the airport and say goodbye to Denver. It was a wonderful trip with 2 of my best friends I couldn’t imagine anyone I’d rather take a beer trip with (other than Evan of course). We definitely did this trip up right!  Until next time Denver! Cheers!

Scallions, Medallions, and Mushrooms Oh My… Pizza Pie

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It’s Pizza Time Again! Here’s a good one, well they’re all good who am I kidding…Anything homemade with cheese and bread is a winner in my book 😉

Check out my guest post over at Marx Foods on …… Can you guess?????? Yuzu! Who would have guessed Yuzu???? HA! Well check it out it’s goes into more depth than I have on my blog of what it exactly is and why I LOVE it! I hope you enjoy it. http://marxfood.com/a-yuzu-recipe-collection/

I’ll be back next week, I’m officially signing off 😉 Denver here I come I hope they have enough beer for us 😉 You can follow the journey on Twitter.

I have some fun stuff coming up for the remainder of April: a giveaway and a foodie contest!

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

  • 6-8 slices of Prosciutto di Parma
  • 1/2 C. Scallions
  • 1/2 C. Shrooms
  • 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, Prosciutto di Parma, sprinkle Parma with a bit of Parmigiano reggiano (to act as glue), then place mozzarella on top, Then shroomies, Finally sprinkle with Parmigiano reggiano.
    Bake for 20-25 min until bubbly and golden add SCALLIONS last 🙂
    Enjoy and Cheers!

Lamb and Brie Sliders with Homemade Truffled Parmesan Potato Chips

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This Easter I decided to do something non traditional…something snazzy and it was a big hit! I feel like every year we do the similar style dishes and that can get boring. So Evan was the Fry Daddy and I took over the grill! This was definitely not a boring meal! This was also the first Easter we spent without our families, Evan’s parents are in Singapore still and mine are coming up tomorrow to babysit their Granddoggie and Grandkitty babies (we don’t have kids so they fill that void). 😉

Evan is going to San Fran for a Bachelor Party Trip for one of our best friends and I’m going to Denver with 2 of my best lady friends for a beer extravaganza (we LOVE beer). I will also get to see my god father that I haven’t seen in ages on Saturday!!! So if you start to wonder where Zesty is… I’m ok 😉 I’ll be gone Thurs-Sun, don’t worry I’ll still be posting a pizza because I can’t let my pizza lovers down!

If ANY of you have any suggestions for awesome places to eat or drink in Denver or San Fran please drop me a line! We wanna know!

Prep: 30-40 min

Cook Time 30-40 min (depends on your fryer, we have a small fry daddy).

Makes: 12 Sliders and 1 large bag of chips

Ingredients:

  • 1lb of ground lamb
  • 1 Sprig of mint, finely chopped
  • 1 Sprig of parsley, finely chopped
  • 2 Garlic cloves, minced
  • 1 Egg, beaten (small egg)
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Pepper
  • Hawaiian rolls, 12, small ones
  • Serranos, sliced very thin
  • Brie, about 1/2 a wheel.
  • 3 large Russet potatoes
  • Sea Salt
  • Parmesan cheese
  • White truffle oil
  • Peanut Oil

Instructions:

  1. Mix lamb, mint, parsley, garlic, salt, pepper and egg together, roll out 12 balls evenly, flatten and lay out on platter, refrigerate for 10 min or more while you prep other stuff.
  2. Cut potatoes very thin with skin on, use a mandolin on finest setting. Store slices in water with a dash of lemon.
  3. Prepare fryer at 350 F. with oil. Cook chips until crispy in batches. Firing up grill about half way through (we used gas so we could control temp better).
  4. Once on last batch throw sliders on the grill and cook for about 3-4 min on each side, using high eat. Add brie to top at last minute to melt.
Serve up sliders and chips, sprinkling chips with parmesan and a light drizzle of truffle oil! Add some serrano if you like a kick! Enjoy and Cheers!

Attack of the Greens Prosciutto di Parma Shroom Pizza

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It’s Pizza time! I went crazy with the greens this time and used beet greens, swiss chard, broccoli greens, and KALE!  I couldn’t be happier with the end result, it was so tasty and hit the spot. 

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

  • 6-8 slices of Prosciutto di Parma
  • 1/8 C. Beet greens
  • 1/8 C. Swiss chard
  • 1/8 C. Brocoli greens
  • 1/8. C. Kale (yes MORE KALE muahahahha).
  • 1/2 C. Shrooms (not the magic kind, but you could prob swing that if you’re into that kind of thing).
  • 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, Prosciutto di Parma,  sprinkle Parma with a bit of Parmigiano reggiano (to act as glue), lay down greens (mixed up), then place mozzarella on top, Then shroomies, Finally sprinkle with Parmigiano reggiano.
    Bake for 20-25 min until bubbly and golden!