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!
Prep Time: 30 min
Cook Time: 25-35 min
- 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
- 1/2 Head of Cauliflower
- 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.
- 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).
- In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
- 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.
- If you are cooking right away heat oven to 350 F and cook for 10-15 min.
Prep: 20 min
Cook Time: 1-1.5 hrs
- 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
- In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
- In large pot add broth, water, ginger, and garlic. Bring to a boil.
- Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is. Bring back to a boil.
- 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.
- Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
- Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.
Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!
I love curry anything and Tabbouleh, I could probably eat it every week! This is a simple week night meal especially if you aren’t making the naan, humus, and Tzatziki. All of those ingredients can be usually store bought if you’re in a crunch! I usually make my own but when I made this I was exhausted and my husband laughed at me when I said this was my “easy cheat meal”… Meaning I didn’t make it all from scratch…He thought I was crazy and loved it all. I felt like I was cheating, mainly because I knew I can make all of those things pretty well. It just adds another hour minimum of work and lots of dishes to clean 😦 Needless to say sometimes you just gotta cheat and it’s not like I caved and ordered a Domino’s Pizza :)… YUCK! So for all you Austinites out there if you need to cheat to make this meal go to Whip In pick up some house made Naan, some Grandma’s Hummus, and some Tzatziki (you can get the Tzatziki at HEB if they don’t have any, I have not personally bought the Tzatziki there only the hummus and Naan).
Prep: 20 min
Cook: 10-15 min
Serves: 2 -With extra tabouli left over for lunch the next day 🙂
- 2 Free range chicken breasts, about 4-6 oz each, cubed.
- 2-4 Pieces of warmed Naan (you may want extra to dip in your hummus).
- Grind in a mortar and pestle : 1 tsp Hot Madras Curry Powder, 2 threads of saffron, 1 tsp Garam Masala, 1/4 tsp Tumeric, and 1 tsp. black pepper. I will be making a ZBD blend of this as well available for purchase very soon!
- 2 Lemons, juiced.
- 1-2 Cloves of garlic, minced
- 1 TBS butter
- Cucumber slices
- Tomato slices
- 1/2 C. Wheat bulgur, soak in 2 cups of hot water for 20 min covered- until soft.
- 1 Large organic tomato, cubed (get a firm one).
- 1/4 C. Finely chopped mint, organic
- 1/2 C. Finely chopped parsley, organic
- 2-3 TBS Quality olive oil
- 1/4 C. Organic lemon juice
- 1/4 C. Scallions, organic
- 1 TBS. Pepper, fine
- 1 tsp. Sea salt
- 1tsp. Garlic powder
- Soak bulgur wheat in water and transfer to a strainer, then to a medium mixing bowl. Add components from above and mix well. Refrigerate until ready to serve. It’s even better the next day 🙂
- Prep chicken and heat butter in large skillet on medium high until butter is bubbling. Add chicken and spices and toss so chicken is covered. Add lemon juice and cook until chicken is done. About 10 min depending on cube sizes. Get a nice browning on the chicken. Warm Naan in oven for about 4-5 min on 350 F. while chicken finishes up.
- Once done place chicken in Naan wraps and top with cucumber and tomato slices and drizzle to Tzatziki on top if desired and serve with a side of Tabbouleh and Hummus!
- I like to serve the hummus with some extra Naan. Enjoy!
One of my favorite meals to eat and cook is pizza, I eat it once a week! So I figured why not do a pizza for my 100th blog post… I also will enclose a peek into what we ate over the weekend at the end of the post (as well as a very interesting cake we saw at HEB). I hope you enjoy and thanks for keeping me motivated to blog over the last 100 posts. Cheers!
This is my favorite pizza I’ve made so far! It was amazing! The brussel sprouts go so wonderfully with the bacon and shallots, it’s like a match made in heaven 🙂 I even ate a slice today for breakfast, cold… just had to make sure it was still good!
Prep: 25 min
Cook: 18-20 min
- Dough, make your own or find some pre-made or frozen dough. (Some speciality stores like Whole Foods or Central Market will have some). Enough to make a large 14-16 inch pizza
- 15 Brussel sprouts, halved
- 4 Slices of bacon, I love Applegate Farms nitrate free bacon.
- 2-4 Shallots (about 1/4 C.), sliced long ways
- 2 Garlic cloves, minced
- 1 C. Mozzarella, shredded
- 1/4 C. Provolone, shredded
- 1/4 C. Parmesan Reggiano, shredded (and some extra for topping). * Remember! Use good quality cheeses for best results 🙂
- 4-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, 1/4 tsp red pepper and pinch of salt and stir). I like thin sauce, but you can add more 🙂
- 1 TBS of an Italian herbs de provence for the top of cheese.
- 1/2 tsp of Thyme for top of cheese.
- 1 TBS Olive oil
- Juice from one lemon for sprouts
- Pre-Heat oven to 375 F. Line a cookie sheet with foil and place brussel sprouts cut side down. Baste sprouts with olive oil and lemon juice. Bake for 15 min and remove from oven. Turn oven up to 425 F when done for the pizza.
- Cook 4 slices of bacon to almost done, (so it’s not completely crispy). I do it in the microwave for about 3.5 min on paper towels, but all microwaves are different so if you choose this route, just keep an eye on it. When done, cut bacon up in chunks, about .5 inch x .5 inch.
- On prepared dough, lay down sauce, cheeses, herbs, bacon, sprouts opposite side up this time, shallots, garlic, and then top with grated Parmesan Reggiano. Bake for about 15-20 min or until cheese gets golden and crust is crisp.
Sneak Peek into Zestybeandog’s Weekend….
Evan’s Fried Egg Sandwich, it was huge!
The whole shabang…
My Salad… House smoked salmon and bacon, a poached egg, with avocados and house dressing.
Evan’s First Bite: This thing was ginormous!
MAX and Cheese, Crazy good truffled mac and cheese from Max’s Wine Dive
Beer at the Gingerman
Crazy Barbie Cake at HEB…
Thanks for coming to the Zestybeandog Blog once again!
Every Tuesday night I have a late class that goes until 9:30, so I don’t get home until around 10pm… I’m taking Hatha Yoga teacher training over the next 8 months (I’m one month in), and I’m loving it! I cook mostly every night with the exception of a dinner or lunch out on the weekends so my husband has the luxury of not having to cook often 🙂 I had been leaving him hot dogs to cook for himself (good one’s like Chicago dogs, ) and it’s was beginning to be apparent that that was getting old…fast. My husband is a good cook when he wants to cook but usually if I don’t tell him what’s available or options he thinks the fridge is empty…even right after I go to the grocery. So last night I switched it up a bit and pre-made some stuffed bells since I found some good ground pan sausage on sale at the grocery. All he had to do was pop them in the oven and make a side salad…pretty simple right? Success! I made enough for 2 peppers so he could eat the 2nd for work today. All I asked in return… was to shoot a photo for the blog 🙂
Prep: 40 min (not active, rice that I used was whole wheat and wild so it takes longer but you could use something else).
Cook: Rice as directed, sausage mixture 10-15 min, baking the completed bells 30 min
- 1/2 lb Pan sausage
- 1/2 C. Uncooked rice (cook as directed, I like to use chicken broth rather than water).
- 1 Shallot, diced
- 1 Clove of garlic, minced
- 1/2 C. Mushrooms, I used baby bellas, any will do, chopped
- 2 Stalks of celery, sliced into quarter inch slices
- 1 TBS Zestybeandog Fine Herb Blend
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 TBS Butter
- Cook rice and set aside off heat.
- In a medium skillet on high melt butter and add garlic, shallots, celery, and mushrooms. Cook for about 2 min.
- Add pan sausage and mix well, browning sausage. Cook until done and taste, add ZBD Herb Blend, taste again and if it needs the salt and pepper add it ( more than likely you are buying pre seasoned pan sausage so you don’t want to over do it with salt for sure.) Cook for an additional 2-3 min and then gently drain grease if there is too much. Return sausage to pan and add rice mixing it all together.
- Cut tops of bells and discard the inner membrane and seeds. Stuff the bells with the mixture and then enjoy a couple of spoonfuls of the little bit that may be left in the pan 🙂
- You can cook these right away or save them to cook for later or even the next day (these would be great for a dinner party to prep the night before, less work the day of). 🙂
- If cooking right after you prepare pre-heat oven to 350 F and cook for 25-30 min if you are refrigerating them and then cooking pre-heat to 375 F and cook for 30-35 min.
This is a super easy dish to prepare in the crock pot for busy days! It’s healthy and prepared in four simple steps. Cooking this dish with bone in thighs give it a great flavor and is easier than other methods where you have to cut, cube, brown, pull etc…
Prep: 10 min
Cook Time: 7.5 hrs on LOW
- 4-6 Free-Range chicken thighs, most of fat removed (as much as you can) I just peel it off with my hands and discard.
- 32 oz Kitchen Basics no sodium chicken broth
- 32 oz Kitchen Basics regular beef broth
- 3 Large organic tomatoes, chopped (about 2 cups or 1.5 cans).
- 4 Stalks of celery, sliced (about 1 cup)
- 1 Can of black beans
- 1.5 C. Corn, fresh is best (or one can).
- 2 Limes, juiced
- 1 TBS Sea salt, fresh ground pepper, mexican oregano, and chili powder (1 TBS each of these).
- 1/8 tsp Cayenne pepper
- 1 tsp Cumin powder, freshly ground is always better 🙂
- 2 tsp Garlic powder
- 1 TBS Zestybeandog Fine Herb Blend (Coming soon for purchase).
- Cut produce that needs to be cut up and place in crock. Empty (drained) can of beans into crock as well.
- Skin chicken thighs and place in crock.
- Add stock to crock.
- Add spices. Cook for 7.5 hrs on LOW or 4 on high. Chicken should come right off the bone.
Serve with a little Monterrey Jack or cheese of your choice and crackers if desired. Watch for the bone. I serve one thigh for each person with the soup, the meat comes off the bone very easily. You can remove bone from thighs if desired before serving.
You’re going to love this quick and healthy meal! Great for a weeknight or weekend!
Prep Time: 10 min
Cook Time: 8-10 min
- 4 4-6 oz Mahi Mahi filets (Wild)
- 1 Mango, diced
- 1/2 Red onion, diced finely
- 1 Handful of cilantro, chopped finely
- 1/2 Poblano pepper, diced finely
- 1 tsp Vinegar
- 1 Lime, juiced
- 1/2 Lemon juiced (save other 1/2 for fish).
- Pinch of red pepper
- Pinch of sea salt
- Pinch of sugar
- Pinch of pepper
- 1 TBS Olive oil
- Combine all ingredients except the fish and olive oil and mix well.
- Heat large skillet on medium high with olive oil, squeeze remaining half of lemon juice on filets and salt and pepper and place meat side down skin side up and cook for 4 min or so. Flip and cook for 3-4 more minutes or until done. Fish should have a nice sear on top.
- Spoon salsa evenly on all filets.
- Serve with your choice of veggies/sides. I chose mashed sweet potatoes and a field green and watercress salad with baby bellas, blackberries, and cashews. For the salad I made a simple dressing of red wine vinegar, a dash of oil, mustard, salt, pepper, and a pinch of sugar.
Check out this EASY and healthy twist on a BLT!
Prep Time: 5 min
Cook Time: 4-6 min
- 4 slices of whole grain or wheat bread, toasted
- .5 lb Ahi Tuna Steak (Sashimi grade).
- 1 tsp Olive oil
- Pinch of sea salt and freshly ground pepper
- 1 tomato, sliced- I used a roma
- 4 slices of Applegate Farms uncured turkey bacon, cooked (this is important to use a quality brand)!
- 2 Handfuls of of fresh spinach
- 1/4 C olive oil mayo
- 1/2 TBS spicy mustard
- Pinch of sea salt and freshly ground pepper for aioli
- Pinch of chervil, dried- or parsley, dried
- Mix all together to make your aioli
- Heat a medium skillet on medium high, add 1 tsp of olive oil and once hot add tuna steak to skillet. Cook for 2-3 min on each side, should be pink in the middle. You can make the Aioli while cooking the tuna.
- Toast bread slices while slicing tuna AGAINST the grain carefully, about a centimeter thick if possible.
- Assemble sandwich, aioli on top slice. Bottom slice: spinach, tuna, bacon, tomatoes, then top slice that has aioli.
Enjoy! Serve with some veggies or baked chips!
This is a great dinner that’s easy to make and sure to please!
Prep: 5 min
Cook: Depends on the rice, but the pork and asparagus takes 5-10 min
- 4 boneless pork loin chops (.70 lbs)
- 1/2 bunch of asparagus
- 1 cup uncooked wild rice
- 1/2 cup Salt-Lick BBQ hot BBQ sauce
- 2 cups organic free range chicken broth
- Salt, pepper, and 1 TBS of butter
- Marinade pork in BBQ sauce if you have time, if not no worries
- Cook rice according to package, salt and pepper to taste, and 1 TBS butter
- Wash asaparagus and spray dish with Pam- lay out on glass baking pan, cook for 5-10 min on 450 degrees
- Cook pork in large skillet until browed on both sides (depends on thickness but about 2 min each side), don’t overcook and drizzle some BBQ sauce on top and serve with the sides.