Mardi Gras BBQ Shrimp & Chicken


1 lb shrimp (uncooked)

6 chicken tenders(cut in 2″pieces)

1 tbsp butter (soft) and 2 tbsp butter (chilled)

3 cloves garlic(chopped)

1/4 cup Franks red hot sauce

1/2 cup chicken broth

1/3 cup worcheshire sauce

3 tbsp lemon juice

3 tbsp Zigs creole seasoning(see my earlier post)

Melt the softened butter and add garlic, worcheshire,broth,hot sauce,lemon juice and seasoning

Bring to a boil and reduce by half- about 10 minutes

Add chicken to a pan and cook for 5 minutes then add shrimp

Cook until done then reduce heAt and add the rest of the butter

Serve over rice or noodles

You may want to double the sauce- I did and it was enough to coat the starch of your choice….. Don’t forget a nice crusty bread. We had our son and his best gal over and they brought a super nice boulle- slopped up all that goodness

Once again- jack up the spice to your liking- add more of my creole seasoning…. It is soooooo good!

Zig’s Creole Seaoning Blend


2 tbsp paprika

1 1/2 tbsp onion powder

1 1/2 tbs garlic powder

1 1/2 tbs sea salt

1 1/2 tbsp oregano

1 1/2 tbsp lemon thyme

1/2 tbsp cayenne pepper

Mix all ingredients and store in an airtight container

This is a slightly milder version of the traditional blend. You may add more cayenne and/or black pepper to liven it up a little more, but my family likes it on the milder side.

Buff Bites

3 chicken breasts( 1″ pieces)

2 eggs(beaten)

1 1/2 cups Panko bread crumbs

1 tsp Italian seasoning

Black sesame seeds for topping

Honey and garlic sauce:

1/4 cup honey(organic Colorado honey)

1/4 cup soy sauce

3 cloves garlic(minced)

1/1 tsp Sriracha

1/2 tsp onion powder

Heat oven to 375 degrees

Beat eggs and add Italian seasoning and salt and pepper

Dredge chicken in egg mixture then bread crumbs

Put in cookie sheet and bake for 20 minutes

Put sauce ingredients in a pan and heat until boiling.  Reduce to lie and simmer to reduce to half

Pour over chicken

So this is not buffalo style chicken- as you can see from the ingredients . My daughter was accepted to the university of Colorado Boulder and they are called the Buffs.    Their colors are gold and black….. Get it????? Golden color and black sesame seeds????



Blueberry Banana Smoothie Bowl


Adapted from nutritionist

1 banana

1 cup blueberries

Handful of greens(spinach or kale, etc)

1/2 cup chocolate almond milk

1/2 cup ice

1 tbsp peanut butter

Dash of cinnamon

Honey to sweeten

Combine all ingredients in a blender or a Ninja

Serve now or our in fridge overnight

Top with banana slices, blueberries, granola

Quick , easy, healthy….. My daughters recipes- oh yeah-all ingredients are non GMO….if you buy anything else, don’t tell her 😄

Radish Leaf Pesto


2 handfuls of radish leaves( washed and deveined)

1/2 cup chopped hard cheese(I used kerrygold dubliner)

1/2 cup slivered almonds

3 garlic cloves

1″ strip orange zest

4 tbsp oil

Salt and pepper to taste

Put all in a food chopper and blend until smooth( add more or less oil as needed)

Super easy. The Dubbliner cheese is nice with this. It’s a sharp cheese similar to Parmesan.  The orange zest is my twist- feel free to use lemon zest.

Egg Noodles with Turkey Stroganoff Sauce

1 lb ground turkey

12 portobello mushrooms(thin slices)

12 oz egg noodles

11 oz mushroom gravy

1/2 yellow onion(diced)

1 1/2 tbsp Worcestershire sauce

1 tsp dried oregano

2 tbsp butter

1 cup heavy cream

Boil noodles as directed

Sauté meat,mushrooms,onions until done. Add sauce and oregano and butter

Add gravy to meat 

Add cream and whisk until blended

Serve over noodles

So this uses turkey instead of beef and yes it’s not in meatball form. This is super quick for a mid week meal. It incorporates all the tastes of the original recipe but served in a different way.  Feel free to top with fresh dill

Classic Pot Roast

10 small carrots(cut in 1 inch pieces)

3 potatoes(1/2 inch chunks)

5 celery ribs(1 inch pieces)

2 yellow onions(quarted)

15 white mushrooms(quartered)

6 cloves garlic(minced)

2 tbsp tomato sauce

4 bay leaves

6 cups beef stock

1 cup burgundy wine

3 lb rump roast

Season meat with salt and pepper and brown all sides in pan 

Remove meat and add onions,celery,carrots, potatoes, mushrooms and garlic

Sauté for 10 minutes and add tomato sauce

Add wine and bring to a boil and let reduce by half

Next add stock and bay leaves

Put veggie and sauce mix in a crock pot and put meat on top

Cover and put on high for 4 hours

To make sauce:

Take 4 cups of juice and put in a pit on the stove and bring to a boil

Add 2 tbsp cornstarch and 4 tbsp water in a cup and mix then add to boiling juice – shush til thick and add to veggie mix

Serve with roasted garlic baguette

Basque Style Cod

12 small bell peppers (thin sliced)

1/2 yellow onuon(thin sliced)

2 Roma tomatoes (diced)

2 cloves garlic (minced)

1/4 cup Spanish olives(halved)

1/4 cup Kalamata olives(halved)

1/2 cup dry white wine

1.2 tsp sugar

1 tbsp white balsamic vinegar

Dash of chili powder

1 tsp dried oregano

2 Cod fillets – cut in pieces

Put onions , garlic, peppers in pan.  Cook til tender-about 5 minutes

Add tomatoes,oil,garlic,chili powder,oregano

Cook for 5 minutes

Top with fish . Cover and cook until fish is done- about 10 minutes 

Serve with rice or pasta

Cheesy Chipotle Mac N Cheese

1/2 lb rotini pasta

1 lb ground chicken

1.2 cup minced yellow onion

1 1-2 cup salsa con queso cheese dip 

3/4 tbsp Zigs Chipotle seasoning(see older post)

Cook pasta until tender

Cook meat and onion until done

Combine all add fire roasted peppers, sour cream, diced tomatoes

Cheesy Chipotle Mac N Cheese

1/2 lb rotini pasta

1 lb ground chicken

1 cup minced yellow onion

1 1/2 cup salsa con queso cheese dip

2/4 tbsp Zigs Chipotle seasoning(see older post)

Cook pasta until done and drain

Cook meat and onions til done-10 minutes

Combine pasta and meat and cheese sauce

Top with fire  roasted red peppers, salsa, sour cream, cilantro