Tag Archives: Fun Meals

Heart Shaped Ravioli with a Simply Delicious Sauce


I made this for Evan and I’s 2nd Anniversary in December! It’s a great special occasion dinner recipe and is sure to please! Happy Valentine’s Day Everyone!


Prep: 1 hr

Cook: 30 min

Makes: 12 Ravioli



Meat or cheese mixture of your choice, meat should be pre-cooked. I used bison.


  • 1.5 C. All purpose Flour
  • 3 Eggs
  • 1 tsp Salt
  • 1 TBS Olive Oil


  • 2 Cups Chopped tomatoes with juice.
  • 1 TBS Olive oil
  • 1 TBS Garlic, minced
  • 2 TBS Fresh Basil, chopped
  • 2 TBS Shallots, minced
  • Mushrooms, 1/2 Cup, sliced



In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Use a heart cookie cutter (small) to cut the hearts.

Place a tsp of your meat/cheese mixture of choice on one heart and seal with another heart on top. Seal edges with fork or pastry sealer. Use

Boil in large pot of salted water for about 7 min. Strain.


  • In a large braiser or skillet, heat oil, add shallots and garlic, cook for 1 min until fragrant.
  • Add tomatoes and mushrooms, simmer for 20 min.
  • Garnish with basil


Check it out! Show some LOVE!


Hello Fellow Foodies!

Today is kind of a hodgepodge post… As you know from the last post I entered another contest via Marx Foods! It was a lot of fun because I got to experiment with cocktails and mocktails! I think the Pimmentine Cocktail is now a favorite drink of Evan and I’s! The clementine ice cubes are HIGHLY addictive! I have juiced over 35 clementines in the past 3 days to make more 🙂 Anyhow I would love it it you would be so kind to cast a vote for Zestybeandog! No email registration required, which is always nice, just a click! 🙂


Here is a peak into some food that’s been made in the ZestyBeanDog kitchen lately! Enjoy!

Chicken Bacon and Kale Roll Ups

Yard Bird with Bacon Mustard Glaze

Homemade Pasta Sauce

Escargot and Portabella Pizza

Quail Egg Pizza

Paella with Vegan Sausage

Spider Roll


Caper and Tomato Trout with Crab Cake


Eggplant Parm

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



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


  • 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. 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!

Ahi Tuna Club Sandwich with Zesty Aioli


Check out this EASY and healthy twist on a BLT!

Prep Time: 5 min

Cook Time: 4-6 min

Serves: 2


  • 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


  1. 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.
  2. Toast bread slices while slicing tuna AGAINST the grain carefully, about a centimeter thick if possible.
  3. 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!