Chipotle Skirt Steak with Roasted Corn Relish

I’m usually a steak purist and avoid smothering my beef with sauces and spreads, but last night, I discovered a quick way to punch a cow with flavor. Mezzetta makes a roasted bell pepper & chipotle spread that is fiery and robust. It was the key ingredient to a 30-minute dinner of grilled Chipotle Skirt …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/08/chipotle-skirt-steak/

Southern Peach Bourbon Freeze

I’m not the only one in my family passionate about food. My brother, who is a food and beverage director in Atlanta, was just featured in the Atlanta Business Chronicle. He works for The Commerce Club, a prestigious club in Atlanta where members can dine with a truly custom experience. He often tells me about …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/08/peach-bourbon-freeze/

Pina Colada Ooey Gooey Cake

I have a weakness for ooey gooey cake, sometimes called butter cake or chess squares. I first learned about this sinful dessert when living in Jackson, Mississippi. The cake is dense, sweet and super moist. It’s almost like eating custard with your hands. Maybe you’re supposed to use a fork, but when a dish is …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/08/pina-colada-ooey-gooey-cake/

Artichoke and Pancetta Grilled Cheese

I am a fan of sandwiches, so much so that I’m a competitive sandwich gal. In 2013, I competed in the World Food Championships with two of my signature sandwiches: A steak sandwich with asparagus slaw and Truffled Fonteenies (bite-sized grilled cheese). My grilled cheese placed 5th in the world. They’re so flipping good and …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/08/artichoke-pancetta-grilled-cheese/

National Mustard Day

I am a huge fan of mustard. It’s creamy, can be subtle or spicy, and goes great on just about everything. In celebration of National Mustard Day, here are 10 ways I like to use mustard 1) Of course, you can use it on your favorite sandwich. 2) Rub it all over a piece of …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/08/national-mustard-day/

Ancho Pineapple Bacon Wrapped Dates from Zestuous

In May, I entered the 2014 Dole California Cookoff for a chance to win $25,000. Each recipe was limited to 10 ingredients and was required to include at least one cup of a Dole product. I spent weeks in the kitchen perfecting my dishes. I’ve gotta say, some of my creations were total flops. It’s …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/07/ancho-pineapple-bacon-wrapped-dates-zestuous/

Bacon Apple Fritters

These velvety, crispy Bacon Apple Fritters are sinfully covered with Bacon Glaze (with or without bourbon). I promise breakfast will never be the same. Apple fritters have long been my favorite doughnuts. Whenever I grab a box of a dozen glazed for work, I always ask them to bag a fritter on the side just …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/06/bacon-apple-fritters/

Green Chile Peach Pork Chops

Add a Zestuous touch to your summer grill with Green Chile Peach Pork Chops. Made with a slightly sweet and spicy marinade and fresh peach salsa. It’s peach season, one of my favorite times of year. The moment I walk into a grocery store, the fragrant fruit swoons me. Peaches are so versatile; they’re great …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/06/green-chile-peach-pork-chops/

Cheese Lollipops

Try using Lavash bread to make a fun, flaky, cheesy new appetizer for your next party or potluck. Recently, I went to a fundraiser under the stars in Las Vegas for the Natural History Museum where guests were treated to some tasty eats, including a fun appetizer from Westin Lake Las Vegas. Chef prepared cheese …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/06/cheese-lollipops/

Duck University Part 3: Seared Duck Breast with Duck Gravy

I don’t think I’ve ever been more nervous to make a recipe. A few weeks ago, Duck University taught a group of bloggers how easy it was to prepare duck breast. They said it was so simple it could be done on a weeknight in about 20 minutes. I watched celebrity chef Sara Moulton prepare …

Continue reading »

Permanent link to this article: http://www.zestuous.com/2014/06/duck-university-3/

Older posts «

Switch to mobile version