10 minute Hamsteak Chili

  
3/4 cup cubed Hamsteak

8 oz can vegetarian baked beans( drained and rinsed)

1/2 cup tomato sauce 

1 small red onion – diced

1/3 cup sweet red peppers- diced

Chipotle hot sauce – to taste

Put onions and peppers and ham in hot pan and cook until brown 

Add tomato sauce and hot sauce to taste.

So quick- so tasty….. Make sure you drain those beans.. We don’t want the sweetness of the bean juice.

Eat by itself or top off a nice baked potato or stuff a big old portabella cap!!! Don’t like ham????…. BBQ some tofu and substitute for the ham!   Either way- dinner is only minutes away.

Chez Zig’s Road Trip

  
What’s up Chez Zigger’s??!!! I am out in Colorado hunting for inspiration and new  tastes! Just enjoyed this open faced bison burger with bison Chili and salt and pepper onion rings- of course I enjoyed s local IPAūüćļ…. Restaurant was Ted’s Montanna Grill- awesome food and homemade pickles to boot!!

Smoked Paprika Chicken with Baby Spinach & Shrooms 

  
Serves 1 ( hungry Zig!ūüėÄ)

5 pieces of chicken breast- scallopini cut

6 baby portabella mushrooms- sliced

2 cloves garlic- smashed

2 handfuls of baby spinach

1/4 cup white wine

1 TBsp butter

1/2 tsp smoked paprika

Salt and pepper the chicken with half of the paprika on each side

Saute for 2 minutes then add shrooms and garlic. Flip after 2 minutes and add butter. Scrape down pan then add wine. Reduce for 2 minutes and add spinach – cover til wilted.

Ok- smoked paprika…. Super powerful folks- use it wisely- with great flavor comes great responsibility .  It imparts a nice subtle smokey, earthy tone – add the earthy flavor of the shrooms and the slightly bitter spinach….it’s a roller coaster for your taste buds… But the butter and wine keeps you on the tracks!  I used Rhine wine, slightly sweet… Works best for this dish.

I fried up some red skinned potatoes  and garlic to serve with this chicken.

Marinated Grilled Turkey London Broil with Blueberry & Cabernet Sauce


1 1/4 lb. turkey London broil

Marinade:

1/2 cup oil

4TBsp honey

1.4 tsp onion powder

1/2 cup orange juice

MRinTe for 4 hours or more

Sauce:

2 small red onions – thin slices

1 TBsp butter

2TBdp butter

1/4 cup Cabernet wine

3 TBsp balsamic vinegar

1 1/2 cups fresh NJ blueberries

My butter and add onions. Cook for 10 minutes.  Add sugar and carmelize.

Add wine, vinegar, and blueberries

Bring to a boil and lightly smash.

Grill turkey for 8-19 minutes on each side or internal temp around 165 degrees

Light, tasty, flavorful and yummy. Watch the meat in the grill- it goes fast. ¬† So what’s up with turkey London broil????? It’s really a boneless turkey breast- you OK now? ¬† ¬†I didn’t want to freak you out…its moist and dicious .

Try it – top it with this sauce or just add your favorite rub and enjoy.

Cukes and Onions in a creamy mustard vinaigrette 


2 cups English cucumbers- large chop

3/4 cup red onion – diced

1 cup tomatoes- seeded and diced

1 TBsp feta cheese

Dressing:

3 TBsp oil

2 TBsp red wine vinegar

1/2 TBsp lemon juice

2 TBsp spicy brown mustard

1 tsp tarragon- fresh/ minced

1 tsp Greek oregano- fresh/ minced

Combine all and refrigerate for at least 1 hour

A true taste of summer- serve as a side  salad or pour ontop of a piece of grilled tilapia for a healthy meal.

Herb Marinated Chops & Chicken


Serves 2

1 chicken breast- cut in thirds

2 boneless pork chops

10 fresh basil leaves

4 sprigs fresh Greek oregano

5 sprigs fresh tarragon

6 fresh sage leaves

6 cloves of garlic

1/3 cup oil

Pinch of red pepper flakes

Remove herbs from stems and chop all finely- add oil and pour over meats and refrigerate for at least 2 hours.

Grill until done- about 3-4 minutes per side.

Taste like the garden! Fresh, a bit of spice( add more pepper flakes) Serve with some corn on the cob or a salad and you have got a super quick, tasty, herby meal!

Baby Spinach, Romaine lettuce & Arugula & Clover Sprouts Salad with a Chardonnay and white balsamic Dijon vinaigrette


Romaine lettuce- slivered

Baby spinach- slivered

Arugula and clover sprouts

Carrots- micro diced

Radish- sliced

Vinaigrette:

1/2 cup oil

1/4 cup white balsamic vinegar

2 TBsp Chardonnay

3 TBdp Dijon mustard

1 TBsp apple cider vinegar

2 cloves garlic- pressed

1/4 tsp onion powder

Combine all and serve over salad

A tasty salad!  Peppery, sweet, refreshing and I think well balanced. Add cracked pepper ontop and get a nice piece of crusty bread to soak up that summery fresh dressing.

Sweet Red Pepper Spread/Dip


3/4 cups sweet red peppers(jarred)

2 cloves garlic

1/3 cup slivered almonds

6 basil leaves

2 TBsp oil

1 TBsp white balsamic vinegar

1 TBsp capers

Put all in a food processor and whip it good!

Sweet and tangy. Use it as a dip for crackers- put ontop of crostini and add melted cheese-lather it on a roll and make a sandwich…..possibilities are endless

Fresh Mint Limeade 


Makes a pitcher

8 cups water

1/4 cup sugar

Juice of 5 limes

1/2 cup fresh torn mint leaves

Boil 1 cup water and dissolves sugar then add rest of ingredients. Chill until good and cold.

Tart and refreshing- add more sugar to your taste preference.   Throw a shot of rum in if you like!!!