Not your Mamma’s Potato Salad

10 red skinny potatoes-quartered

3/4 cup roasted red peppers- diced

2/4 cup fresh green beans

1/2 cup fresh asparagus-just the tips

3/4 cup red onion-diced

Handful of fresh arugula- torn

Dressing:

1/3 cup oil

1/3 cup red wine vinegar

2 TBsp spicy ground mustard

2 garlic cloves-pressed

1 tsp Italian seasoning

1/2 tsp marjoram

1/4 tsp crushed fennel seeds

1/2 tsp kosher salt

1.4 tsp fresh cracked black pepper

Boil potatoes unt done- about 10-15 minutes…. Let cool

Cook asparagus and beans in same pot- about 10 minutes….. Let cool

Put all ingredients in a bowl and pour the dressing in and mix. Let stand in fridge for at least 2 hours.

Flavorful and out of the ordinary!Try adding bacon! Or use whole grain mustard for a nice twist!

Marinated Olives & Cheese

6 oz Spanish olives

6 oz small black olives

1/3 cup fire roasted peppers- diced

1/3 cup Dubliner cheese by KerryGold

1/3 cup red onion- diced

2 cloves of garlic- sliced

1 TBsp capers

1 TBsp lemon juice

3 TBsp oil

2 TBsp red wine vinegar

1 tsp Italian seasoning

Pinch of red pepper flakes

Combine all and refrigerate for at least  2 hours or overnight

Quick and easy . Substitute a cheese of your choice but Dubliner is so good- it’s kind of like a Parmesan/Swiss cheese…try it!!!

Grab some crusty bread and a glass of wine and you have a tasty mid afternoon snack. Add kakamata olives, artichoke hearts, etc..

NJ Clams on the Orient Express

12 NJ clams

3 TBsp soy sauce

2 TBsp fish sauce

2 TBsp lemon juice

1/2 cup water

2 TBsp ginger root- diced fine

2 TBsp picked ginger

1/2 lemon -squeezed

Put clams, soy,fish sauce,lemon juice, water in pot and cover and cook until done- about 3 minutes

Top with ginger root, pickled ginger and lemon

Wow! Simple, tasty, and fragrant….I need a piece of bread for that delicious liquor!!!…. And a salad  would be nice.

Don’t be afraid of fish sauce- used sparingly it adds massive amounts to of flavor.

Double Ginger!!!!!…..Can you tell I like ginger( in all forms)!!!!   So good for you.

Mexican Meatloaf

1 lb ground turkey

1/2 cup salsa

1/2 cup crushed tortilla chips

1 1/4 cup corn

1/2 cup diced Vidalia onion plus 1 onion cut in large slices

1/2 cup black beans

3/4 cup shredded Mexican blend cheese

4 TBsp taco seasoning

1 1/2 cups enchilada sauce

Saute diced onions until cooked and add seasoning, sauce, 1/4 cup corn, chips, meat.

Put on pan and create a cavity and fill with beans and 1/4 cheese. Top with the rest of the meat. Put large sliced onions and corn around and pour cup of sauce over and top with cheese and salsa.

Bake at 375 for 50 minutes

Easy, quick prep and tasty. I used the sweet onions because that’s what I had on hand- they were actually very nice with the taco seasoning. Add other veggies around like poblano peppers.

Creole spiced Shrimp with Baby Spinach & Kale

8 oz linguine

12 shrimp

1 Tbsp + 1/4 tsp Zig’s Creole seasoning( from an earlier post)

18 grape tomatoes- halved

2 cups baby spinach and kale

6 garlic clives- sliced

1/2 red onion- sliced

6 baby portabellas mushrooms- sliced

1/3 cup white wine or veggie stock

1 TBsp butter

Boil pasta as per directions. Meanwhile, sautéed garlic,onions for 3 minutes on medium heat

Add mushrooms, tomatoes,wine and 1/4 tsp seasoning

Remove from pan

Add shrimp on high heat with butter and seasoning- cook for 2 minutes then add add spinach/ kale

Cover and turn on low for 3 minutes

Serve over pasta with a sprinkle of seasoning
Simple, quick( total cook time is 15 minutes!!!!). Throw some cheese on top of you wish

Grilled Chicken with Firehouse BBQ Sauce

3 chicken breasts – scallopini cut

1 cup ketchup

1/2 cup Franks red hot sauce

2 TBsp lime juice

2 TBsp honey

2 TBsp soy sauce

1 TBsp red wine vinegar

1 tsp onion powder

1 tsp garlic powder

1/16 tsp smoked paprika

Marinate chicken for at least 2 hours- reserve 3/4 cup for basting

Grill unt desired doness- baste period ally

Not too spicy, but just enough. A hardy BBQ sauce- try it on ribs and hell,baste that burger with this sauce!  Perfect for that upcoming Father’s Day BBQ!!!!

Apricot Stacked Cake

Recipe from bhg.com ( picture by me)

1 15 oz can apricot halves in pear juice

1 cup dried apricots- chopped

2 TBsp honey

2 tsp lime zest

2 eggs

1 1/4 cup buttermilk

1/4 cup melted butter

1 cup all purpose flour

1/2 cup almond flour

1.3 cup sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Whipped cream for topping

For filling:

Drain juice from apricots in can and put in a pot and bring to a boil

Once boiling add dried apricots and let stand off heat for 15 minutes. Drain off liquid and put in food processor with canned apricots and blend unt smooth. Add honey and zest

In a bowl whisk eggs,buttermilk,butter.

Add flours,sugar,baking powder and soda and salt- whisk til smooth

Grease a pan and add 1/2 cup mixture and cook til browned on both sides

Assembly:

Alternate pancake and filling

Top with whipped cream, zest and apricot slices

Chill for at least 2 hours

First off- this was a Chez Zig family affair!  My daughter measured out all ingredients and assembled the cake and my wife made the pancakes.  It’s awesome to have 2 cute assistants!!

We made this to honor my Mom who loves apricots and more importantly, for her 50th wedding anniversary .

Try adding other fruits- raspberries, blackberries….try it hot for a super yummy breakfast!

Home on The Range Chicken & Veggiesc

3 chicken breasts-cut in quarters

4 red skin potatoes-small chunks

6 carrots- 1″ pieces

2 celery ribs-1/2″ pieces

Orange bell pepper-1″ pieces

1 Visalia onion-1″ chunks

6 cloves of garlic- smashed

1/4 cup dry ranch dressing

4 sprigs of fresh thyme

1 cup water or stock

Brown chicken for 1-2 minutes per side

Grease pan and add potatoes

Top with chicken

Put in veggies and brown for 3 minutes then add 1/3 cup water and simmer for 5 minutes

Pour over chicken and then sprinkle with ranch dressing and add 2/3 cup water

Bake at 400 degrees for 45 minutes

Simple, elegant, full of roasted goodness!

EQuick “Ratatouille” with Steamed Rosemarry Shrimp

24 shrimp

1 small red onion- sliced

2 garlic cloves-sliced

2 garlic cloves – whole
12 cherry tomatoes- halved

6 baby portabellas- sliced

1/2 cup diced Eggplant

3 sprig fresh rosemary
Sautéed onions and garlic unr browned  over medium high heat

Add rosemarry and cook for 1 minute

Add mushrooms, egg any and 1/3 cup water covered for 4 minutes

Add tomatoes and basil and cook for 10 minutes

Steam shrimp for 4 minutes with garlic and rosemarry sprigs

Serve with fresh tomatoes and adagio cheese and rosemarry toasts
Not a regular rat…. Added rosemarry and fresh basil.    Nice complex blend. Added fresh steamed Shri

P for a light taste. The toast is killer!!!!

Fresh Strawberry Protein Shake

  

6 strawberries- hulled

1 cup light Almond Milk

1 cup ice

1 scoop chocolate fudge Lean 15 Protein Powder

Put all in a Ninja and let her rip

Fresh and delicious! A true meal replacement-add yogurt( I did not because I hate yogurt)

Oh yeah- did I make this in stead of dinner?????Hell no- I had a pulled pork sandwich with bourbon sauce! LOL