Happy 4th of July!! We decided to do the traditional Burgers this year!
This recipe is so easy and it is my new healthful simple favorite burger!
I used the multi-grain sandwich thins in place of regular hamburger buns,
only 100 calories. No condiments here…you won’t need them! Using these
few ingredients really spiffed up this “Classic” Favorite! The trick to a great
burger is all in the forming of the patties. Secondly, it’s all about the Seasoning!
Our No Moosteak Grill n’ Rub is a savory and full flavored Seasoning, which
is what makes these burgers the “Ultimate.”
No Moosteak Ultimate Burger
4 1/3 lb. Hamburger Patties
¼ C. Onion, Chopped
12 Mushroom Caps, Sliced
2 Avocados, Sliced
2 T. Worcestershire Sauce
2 T. Zesty Moose No Moosteak Grill n’ Rub Seasoning
4 Slices Swiss Cheese
1 T. Olive Oil
1 T. Butter
4 Hamburger Buns
In a skillet, on medium heat, sauté mushrooms in olive oil and butter.
add the onions,
Worcestershire sauce and
Using your hands; mix thoroughly.
Form the patties slightly indenting the center to form a more rounded burger.
Grill on high heat at 450 degrees turning them every 4 minutes for a total
of 15 minutes cooking time. Place slices of Swiss cheese on each burger
and melt. Top with avocado slices and sautéed mushrooms.
Summer is here and that means it’s time to Fire up the Grill! We pretty much grill all year long but Summer time does offer the freshest in season fruits and vegetables suitable for grilling up that tasty appetizer or entrée. I tend to go lighter on dishes during the Summer; but I burn more calories so I want something filling without sacrificing the full flavor. Kabobs are a simple solution whether grilling for two or for a crowd! You can certainly substitute the vegetable and meat choice to your liking. I created this full flavored marinade with chicken and pork in mind. Try our Habanero Orange Finishing Salt. You get a little heat from the Habanero, balanced with some fresh mint and orange….The perfect finish to these Kabobs!
Habanero Orange Pork and Vegetable Kabobs
1 Medium Red Pepper, Chopped
1 Medium Yellow Pepper, Chopped
1 Medium Orange Pepper, Chopped
1 Zucchini, Chopped
Half of 1 Medium Red Onion, Chopped
Cherry Tomatoes, Whole
Mushroom Caps, (stems removed)
2 pork Loin Chops
Pineapple Chunks (optional)
6-8 12 Inch Metal Skewers
Preparing the Kabobs:
Cut the assorted vegetables and pork pieces thick so they stay on the skewers.
the pork on the other two skewers. Substitute vegetable and meat choice to your liking.
Preparing the Marinade:
3 Garlic Cloves, Minced
1 T. Red Onion, Minced
½ Cup Orange Juice
¼ Cup Olive Oil
1 T. Worcestershire Sauce
1 T. Honey
1 T. Soy Sauce
1 oz. Brandy (optional)
ZM Habanero Orange Finishing Salt
In a bowl, whisk together all ingredients except the finishing salt. Reserve ¼ Cup of prepared marinade and set aside.
Place the pork pieces in a zip lock bag and pour the remaining marinade over top then place in the refrigerator for 4 hours or overnight. Remove the pork from the refrigerator 30 min. before grilling.
Grill at 450 degrees turning and basting with the prepared marinade. The reserved ¼ Cup is for basting the vegetable kabobs. Season pork and vegetable kabobs with The Zesty Moose Habanero Orange Finishing Salt. Cooking time for pork kabobs is 15 minutes total and the cooking time for the vegetable kabobs is 5 minutes on each side.
Our Southern Italian inspired marinara seasoning is a savory blend of herbs and spices. Marinara sauce is increasing in popularity and is derived from the Italian word marinaro meaning “of the sea,” or “sailor’s style.” Its simplicity and easy to make feature allows it to be used in many great Italian dishes or as a dipping sauce for appetizers. For a dipping sauce you can omit the mushrooms and Italian sausage.*
Mangy Moose Marinara Sauce
2 garlic cloves minced
½ Cup onion chopped
2 Tbls. olive oil
1 28oz. can diced tomatoes
1 26oz. can spaghetti sauce
6-8 mushrooms sliced*
4 links of mild or hot Italian sausage*
1/3 Cup red wine (optional)
1 package of The Mangy Moose Marinara Seasoning
1 12 oz. package of Zesty Moose Tomato Basil Garlic Fettuccini, Italian Spice Linguini or Fire Angel Hair for an added zip of flavor! Oh it has a bite!
Cut sausage links into pieces and brown in a heavy skillet.
Remove from pan draining all excess fat on a paper towel.
In the same skillet, sauté onion, garlic and
mushrooms in 1-2 tablespoon of olive oil for 2-3 minutes.
Combine all ingredients into a slow cooker, set on low and cook 3-4 hours. This marinara sauce can be used for spaghetti, lasagna, pizza or as a dipping sauce on the side for our Mozzarella Cheese Sticks.
Note: Our pasta varieties will make up to 24 cooked ounces of pasta. Cooking times for our pasta are as follows:
Angel Hair – 90 seconds
Linguini – 2-3 minutes
Fettuccini – 3-4 minutes
I just love shrimp. It is one of my absolute favorites as an appetizer or as a main dish so I am always finding new and creative ways to prepare it. I came up with this fabulous marinade with just enough chili to get your attention and the perfect twist of lime! This is one of our “Time Saver” recipes too. Finishing Salts are great to use towards the end of cooking. They add a lot of texture and flavor to your food in addition to a marinade and/or seasoning. This is a very light and refreshing dish. Your going to love this one!
Chili Lime Shrimp
1 lb. Shrimp Peeled
2 Green Onions Minced
½ Cup Lime Juice
1/3 Cup Olive Oil
2 Garlic Cloves Minced
1 Jalapeno Minced
Black Pepper to taste
1 oz. Tequila (optional)
Whisk together all ingredients in a bowl.
Place liquid marinade and shrimp in a zip lock bag and marinade for 30 min.
Do not exceed 30 min. of marinade time as the shrimp will start to cook due to the lime juice.
Grill the shrimp at medium heat for about 2-3 minutes per side.
Finish the shrimp using The Zesty Moose Chili Lime Finishing Salt.
This lasagna is easy and so full of flavor. Our lasagna noodles require no pre-cooking so this saves you a step already! The pasta is made with hard unbleached red spring wheat flour and all natural seasonings and spices .Our Southern Italian inspired marinara seasoning contains all of the seasonings to flavor your sauce, no more trial and error for flavor. The slow cooking of the sauce is what adds to the intense flavor. When you come home from a busy day you can quickly assemble the lasagna and bake. I hope you enjoy this one, and it serves a lot!
1 12oz. pkg. Zesty Moose (No Parboil) Tomato Basil Garlic Lasagna Noodles
4 Italian sausage links (hot or mild) cut into pieces
½ Cup chopped onion
2-3 garlic cloves, minced
28 oz. can diced tomatoes
26 oz. can spaghetti sauce
1/3 Cup red wine (optional)
1 pkg. Zesty Moose Marinara Seasoning
1 ½ Cup shredded mozzarella cheese
¾ Cup shredded parmesan cheese
1 15oz. container of ricotta cheese
2 Tbls. olive oil
¾ Cup water
In a heavy skillet, brown italian sausage,
remove from pan draining all excess fat on a paper towel.
In the same skillet add 2 T. olive oil then add onions and garlic and sauté 2-3 minutes.
In a slow cooker, add the diced tomatoes, spaghetti sauce, Italian sausage, onions, garlic, red wine and the entire package of Zesty Moose Marinara Seasoning. Set on low and cook 3-4 hours.
In a baking dish, lay 3 lasagna noodles in the bottom of the dish.
Spread ricotta cheese over top of noodles. Next, generously spread marinara sauce over top.
Top with mozzarella cheese. Repeat this 2 more times.
Top with ¾ C. of parmesan cheese. Add ¾ cup of water into one corner of the dish.
Pre-heat oven to 375 degrees, cover dish with foil and bake for 60 minutes. All of the water should be absorbed and the noodles fully cooked.
May need to add more or less water depending on your altitude or oven. Let stand for 20 minutes before portioning.
Note: No Parboil or Pre-Cooking necessary on lasagna noodles
Serve with warm bread using our Garlic Basil Parmesan finishing butter for added flavor!
I came up with my own version of the traditional Carne Asada Steak Marinade this weekend. I used the Mad Moose Mexican Seasoning for this. A full flavored marinade with just a little kick of heat really takes this one over the top. I even had the neighbors asking “What’s for dinner.”
Carne Asada Steak
2 lbs. Flank Steak
3 garlic cloves, minced
1 jalapeno finely minced
¼ C. chopped cilantro
2 T. lime juice
2 T. red wine vinegar
½ C. olive oil
2 T. Zesty Moose Mad Moose Mexican Seasoning
In a bowl, prepare marinade using above ingredients. Place flank steak in a shallow dish and pour liquid marinade over top. Place in refrigerator and marinade for 2 hours. Remove from refrigerator 30 min. before grilling.
Place on 400 degree grill and cook 7 minutes first side and 5 minutes second side. Grilling time will depend upon the thickness of the cut. Serve with grilled vegetables and wrap inside flour tortillas. Top with guacamole and sour cream.
1 red pepper sliced into strips
1 green pepper sliced into strips
1 yellow pepper sliced into strips
1 small red onion sliced into strips
Place vegetables on aluminum foil directly on the grill or use a grilling basket. Drizzle with olive oil and season with one of The Zesty Moose Finishing salts. Drizzle some of the Carne Asada marinade over top. Grill a long side of flank steak. Fill tortillas with steak strips and grilled vegetables.
1 Rack Pork Ribs
Olive Oil for brushing
Rack Ragin’ Cajun Seasoning
No Moosteak Grill n’ Rub Seasoning
Brush both sides of your meat with the olive oil so the rub will have something to adhere to.
Next, generously rub the Rack Ragin’ Cajun Seasoning on both sides of the ribs.
Cover and bake in the oven at 225 degrees for 4 hours. Transfer ribs to the grill, cooking at medium heat for at least 5 minutes on each side, and finishing them using The No Moosteak Grill n’ Rub Seasoning.
Leave on the grill longer for a blackened flavor.
Yields: 4 Servings
Total Time: 4 Hours 20 Min.
Prep Time: 10 Min
Cook Time: 4 Hours 10 Min.
We hope everyone had a fabulous Easter with your friends and family! For Easter dinner we decided to do a deep fried turkey using our Rack Ragin’ Cajun Seasoning and kosher salt as a rub. It was a big hit! Our blends are so versatile so I’m always excited when we come up with new recipes for our blends! I know everyone doesn’t have a deep fryer so I have another favorite recipe for you using our Cajun as a liquid marinade for pork. This is so easy, and it is one of our “Timer Saver” recipes you will here me talking about.
2-4 1/2 inch thick pork loin steaks
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Water
3 Tbls. Rack Ragin’ Cajun Seasoning
In a bowl, whisk together the olive oil, red wine vinegar, water, and Cajun Seasoning.
Place pork loins in a dish and cover with the liquid marinade. Marinade in the refrigerator for 2 hours or overnight. Over night is better, but I want you to make the dish so if you only have 2 hours it will still give you great flavor! Remove the pork from the refrigerator 30 minutes before cooking, as cold meat directly placed on the grill will tend to be tough.
You can bake this in the oven as well. We like to grill it at medium heat, depending on the thickness of the cut, you’ll want to grill 5 min, turn over and cook on the other side for 5 min, repeat if necessary.
We just love pizza, and we have come up with a new recipe using one of our newest products that we have just released, Tuscan Herb and Garlic Bread Dipping Blend. It is really easy, healthy and full of flavor. Here is the recipe. The product is now available for purchase on our website: www.thezestymoose.com
1 11oz. pkg. Pillsbury thin crust square refrigerated pizza dough
1 C. spinach leaves
½ 14oz. can artichoke hearts chopped
½ C. green bell pepper sliced
1/3 C. black olives sliced
6-8 mushrooms sliced
1/3 C. red onion sliced
4oz. feta cheese
2 tsp. Zesty Moose Tuscan Herb and Garlic bread dipping blend mixed with
¼ C. olive oil. Let stand for 30min. for flavor to develop.
Line a rectangle pan with aluminum foil, spray with cooking spray. Lightly sprinkle corn meal, covering sheet pan to prevent dough from sticking. Spread out pizza dough, and brush with Tuscan Herb and Garlic oil blend.
Top pizza with remaining ingredients
and bake in the oven at 375 degrees for 22 minutes.
Cut into 12 equal squares. Serves 4-6