Typically, Caprese salad is a simple Italian salad, named after the island of Capri and consists of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. I have reinvented the classic Italian appetizer by adding a few new flavor twists to this seasonal summertime sensation! The base uses a healthy bed of greens layered with creamy mozzarella, fresh garden tomatoes and ribbons of basil. A touch of natural sweetness comes from the added fruit and this starter literally becomes a light and healthy meal all in one dish. The vinaigrette is made with our Sundried Tomato and Basil Bread Dipping Blend and a splash of good quality balsamic lends a nice finish to the dish. Your guests will be coming back for more!
Sundried Tomato and Berry Caprese Salad
• 2-4 C. leafy greens
• 3 Roma tomatoes, sliced or 1 C. cherry tomatoes, halved
• 16 oz. mozzarella cheese, sliced
• 1 C. blueberries or raspberries, (whole) or strawberries, sliced
• ¼ C. pistachio nuts, chopped
• 3-4 fresh basil leaves, sliced into ribbons
Sundried Tomato Vinaigrette
• 6 T. olive oil
• 2 T. balsamic vinegar
• 4 tsp. Zesty Moose Sundried Tomato Basil Blend
Prepare the vinaigrette and set aside. Roughly cut the leafy greens for the salad base. Slice tomatoes or if using cherry tomatoes cut in half. Slice the cheese into ¼ inch thick rounds then, cut each round like a pizza to form the triangle cuts. If using strawberries, I suggest slicing them; blueberries and raspberries leave whole. Slice the fresh basil into thin ribbons and chop the pistachios.
Assemble the Salad: Place leafy greens onto a serving platter. Add the tomatoes, cheese, berries and fresh basil by creating layers on top. Finish with pistachio nuts. Drizzle prepared vinaigrette over top right before serving.
Total Time: 35 Minutes
Prep Time: 30 Minutes
Assemble Time: 5 Minutes
Everyone Loves Fried Rice! This easy-to-follow quick recipe has an Asian inspired flare and flavor as compared to many other traditional style recipes. We are using our Hair Raisin’ Asian Seasoning Blend for this recipe. This can be served as a healthy main course or side with other Chinese or Asian dishes. You can easily add chicken, pork, shrimp or other protein to this dish. White rice may be substituted over the brown and the versatility of this dish means you can substitute a variety of other vegetables such as snow peas, bell peppers, broccoli, squash or bok choy. Here are some basic cooking tips you will want to make note of here to achieve the perfect Fried Rice.
Cooking Tips for Fried Rice:
• Use a high temp cooking oil. I prefer Grape Seed Oil
• Use a wok, as the cooking technique here is stir-fry. You’re doing this using a very hot pan with hot oil, while cooking in constant motion. The shape of the wok facilitates that action.
• The rice needs to be cooked properly. It should not be a sticky mess and you should be able to separate and fluff the rice easily by using a fork.
Asian Inspired Fried Rice
• 2 C. cooked whole grain brown rice
• 1 C. mixed vegetables, thawed & uncooked
(Corn, carrots, peas, green beans)
• 2 T. grape seed oil or other high temp cooking oil
• 2 green onions, chopped
• 1 C. yellow onion, chopped
• 2 eggs, lightly beaten
• ¼ C. soy sauce
• 1 T. Zesty Moose Hair Raisin’ Asian Seasoning Blend
Preheat a large skillet or wok over medium heat. Add the grape seed oil and heat.
Add in the yellow onion and the vegetables
and cook until tender.
Slide the onion and vegetables to one side and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs.
Once cooked, mix the egg in with the onion and vegetables.
Add in the pre-cooked rice, soy sauce and Hair Raisin’ Asian Seasoning Blend.
Mix until heated through and combined.
Add in the green onions, serve with your favorite dipping sauce
Prep Time: 20 Min.
Cook Time: 15 Min.
Total Time: 35 Min.
Roasting vegetables is really the ultimate way of bringing out the best flavor in your garden favorites in the healthiest way. The oven method brings out the sweet notes of the vegetables naturally; using a cooking technique referred to as caramelized. The result is a golden crisp outside with a tenderness on the inside. There are a few tips to keep in mind when roasting: Chop or trim your vegetables equally in size. Next, arrange your vegetables evenly in a single layer onto a baking sheet so they roast evenly. For this recipe I am using olive oil and a good quality balsamic vinegar. Infused olive oils are also a good choice to use as you can pair a variety of flavors with different vegetables. Our Lemon-Thyme Finishing Salt gives a light and delicate flavor to the dish and pairs nicely with any green vegetable.
Lemon Thyme Balsamic Roasted Asparagus Spears
• 1 lb. Asparagus
• 1 T. olive oil
• 1 T. balsamic vinegar
• 1 garlic clove, minced
• 2 tsp. Zesty Moose Lemon Thyme Finishing Salt
Prepare the Asparagus:
until it snaps.
Line up the entire bunch on a cutting board and using the snapped piece as a guide, cut off remaining woody stems and discard. Gently wash under cold water and drain thoroughly.
In a bowl, whisk together the olive oil, balsamic vinegar and the minced garlic clove. Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray.
Place asparagus into a bowl and toss with the olive oil, vinegar and garlic, until fully coated. Season the spears with the Zesty Moose Lemon Thyme Finishing Salt.
Place asparagus in a single layer onto the baking sheet. Roast in the oven for 10 minutes, turning the spears one time.
Plate and serve.
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Our “Famoose” Wedge Fries and Dipping Sauce seasoned with our Rack Ragin’ Cajun Seasoning was a big hit tonight! These fries are baked in the oven instead of deep fried, which gives them that down home country homemade taste without the calories! Serve them with our great dipping sauce which gives it that extra bit of ‘zing!” This dipping sauce also serves as a condiment for burgers, or use in place of tartar sauce. These are definitely a tasty side to Brian’s Best Ribs!
Preparing the Fries:
• 4 large russet potatoes cut into 8 wedges per potato
• ¼ C. olive oil for brushing
• Zesty Moose Rack Ragin’ Cajun Seasoning (to taste)
Preparation of Dipping Sauce:
• ½ C. mayonnaise
• 2-3 hamburger dill oval pickles, diced
• ¼ tsp. pickle juice
• 3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning
• ¼ tsp. black pepper
Cut potatoes into 8 thick slices, (8 wedges per potato). Place potato wedges onto a baking sheet lined with foil, and lightly sprayed to prevent sticking.
Brush each wedge with the olive oil and
generously season using the Rack Ragin’ Cajun Seasoning.
Preheat the oven to 375 degrees and
bake for 30 minutes or until golden brown.
In a mixing bowl, add the mayonnaise, the finely chopped pickles, pickle juice, Rack Ragin’ Cajun Seasoning, and black pepper
and mix well. Refrigerate for 30 minutes to develop flavor. This sauce also makes a great condiment for hamburgers or use in place of tartar sauce.
Yields: 4 Servings
Total Time: 1 Hour
Pep Time: 30 Min.
Cook Time: 30 Min.
I’m so excited to share this recipe with you as it is the perfect side dish to serve at your holiday meal. Canned yams, also known as sweet potatoes contain high amounts of corn syrup and additional sugar. The texture on the palate is not pleasing either. Baked yams are so simple to make and this recipe is a wonderfully healthy alternative to the popular marshmallow covered version. The secret is simply slow cooking the yams in a mixture of butter and warm spices found in our Spiced Citrus n’ Honey Finishing Butter Blend. The slow baking process creates a caramelized finish and prevents them from turning to mush. You will never go back to canned yams again, and if you didn’t like them before; you will now!
Spiced Citrus n’ Honey Baked Yams
2 large yams, peeled and cut into 1 inch pieces
½ stick of unsalted butter, softened
4 tsp. TZM Spiced Citrus n’ Honey Finishing Butter Blend
Brown sugar for topping (optional)
Bring the butter to room temperature (softened). In a small mixing bowl, blend together the butter and Spiced Citrus n’ Honey Blend. Set aside.
Peel and cut the yams into 1 inch pieces. The yams can be quartered and then sliced into ½ inch pieces; which is the way I did them or you can simply cut them into cubes.
Place the cut yams into a larger bowl and brush the blended butter over the top, turning and brushing until fully coated.
Place the yams on a baking sheet lined with foil, lightly spray to prevent sticking. Pre-heat the oven to 375 degrees and bake in the oven for 30 minutes. Turn them frequently to caramelize evenly. Place into a serving dish and lightly sprinkle with a little brown sugar.
Yields: 4 Servings
Total Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
No need for those boxes of Mexican Rice you purchase from the grocery store when you can make your own at home with very minimal ingredients. This flavorful side dish comes together in no time at all. Boxed food products are packed full of preservatives and fillers, and are highly processed, so this was one of the first processed food items I chose to eliminate immediately. The key to great tasting Mexican Rice is cooking the rice in oil first for a nicely golden color and a nutty tasting finish. Our Twigs n’ Stix Southwest Seasoning lends a mild and savory flavor to the dish. If you like it on the spicy side, you’ll want to use our Mad Moose Mexican Seasoning for an authentic Mexican flavor. Serve with Tacos, Fajitas, Refried Beans and a variety of other zesty Mexican dishes!
2 T. olive oil
¾ C. yellow onion, chopped
1 ½ cups rice, uncooked
3 garlic cloves, minced
1 4 oz. can diced green chilies
2 ½ C. chicken broth
1 ½ T. TZM Twigs n’ Stix Southwest Seasoning or
3 tsp. TZM Mad Moose Mexican Seasoning (optional)
In a medium sauce pan, heat oil over medium heat. Add in the chopped onion. Saute for 1-2 minutes until softened.
Add the dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic and sauté for one more minute, remove from direct heat and allow to cool slightly.
Once it starts boiling, turn the heat to low, add in the green chilies and cover.
Let it simmer for 20 minutes and fluff with a fork.
Yields 4 servings
Total Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
Corn is at the peak of it’s Season right now in Colorado and Olathe grows some of the sweetest and freshest corn known around here as, Olathe Sweet Corn! In fact each Year in August, the Town of Olathe celebrates the Community’s Agricultural Jewel by hosting a Sweet Corn Festival! The corn…. “All You Can Eat For Free!” I love seeing all of the planted fields and acres filled with endless rows of green corn stalks rustling in the wind. I rush to the market; buying ears by the pound! Generally, we like to grill, season and serve, but I decided to change up the flavor, by creating a recipe for Cream-Style Corn. When most people think of cream corn they envision the stuff that comes in a can. This is Nothing like that as cream-style corn is made with freshly scraped corn, butter, cream and seasoning. I used our Chipotle Herb n’ Cheddar Blend as the seasoning of choice. The key to delicious cream-style corn is in the grilling or roasting of the corn first, so don’t skip this step! The sweet and smoky flavor of this cream-style corn is the perfect Summer side dish to any meal!
Chipotle Cream Style Corn
4 ears of corn
2 T. flour
2 T. unsalted butter
½ C. cheddar cheese, shredded
2 T. cilantro, chopped
1 C. heavy cream
½ C. milk
4 tsp. Zesty Moose Chipotle Herb n’ Cheddar Blend
Stand corn on one end and using a knife, cut downward removing corn kernels from each ear.
Line a baking sheet with aluminum foil and coat using a cooking spray. Pre-heat the oven to 400 degrees and place corn kernels onto the baking sheet. Roast corn in the oven for 20 minutes or until corn is slightly caramelized. Turn corn frequently. Remove corn from oven and set aside.
In a heavy duty skillet on medium heat, melt butter and flour.
Slowly add in the heavy cream and milk. Continue stirring and cooking until you have a thick cream sauce.
Add the corn, cilantro, cheese and The Zesty Moose Chipotle Herb n’ Cheddar Blend.
Stir until well blended and cheese has melted.
Total Time: 40 Minutes
Prep Time: 10 Min.
Cook Time: 30 Min.
Parsley Garlic Fries just might be heaven on a plate! All garlic lovers…keep reading….
These baked golden beauties just burst in flavor; a surefire pleaser for kids and crowds alike. The pungent bite from the fresh garlic and a lemony-herby goodness from the parsley balanced out with the mild sweet shallots will satisfy any French Fry craving in a much healthier way. You will never go back to deep-fried fries again! For this recipe, I used our Shallot Parsley Finishing Butter Blend but I didn’t blend it this time with butter, and just used it as a seasoning for the fries. I added more fresh garlic and then drizzled them with malt vinegar for that traditional London Pub taste! You could certainly blend and use the Shallot Parsley as it’s intended use as a compound butter and use in combination with the olive oil for a few extra calories. This is a great example in the versatility of our products! One other mention; if you are not a fan of malt vinegar, drizzle with some freshly squeezed lemon juice instead!
Shallot Parsley Garlic Fries with Malt Vinegar
4 large russet potatoes, peeled and cut into strips
4 garlic cloves, minced
4 tsp. TZM Shallot Parsley Finishing Butter Blend
4 T. olive oil
Malt Vinegar to drizzle (optional)
In a small skillet, sauté garlic in 1 T. of olive oil for 1 minute.
Place potato strips,
into a large bowl and coat entirely with remaining olive oil.
Arrange potatoes in a single layer onto a sprayed baking sheet and bake at 400 degrees for 40 minutes until potatoes are tender and golden brown, turning them 4 times within the 40 minutes. Remove from the oven and season fries while still hot with the sautéed garlic and shallot parsley seasoning. Drizzle with malt vinegar or freshly squeezed lemon juice.
I love carrots, especially the little baby one’s…These beauties are so sweet; right out of the bag! I decided to pair up these orange gems with our Spiced Citrus n’ Honey Finishing Butter Blend! This recipe is worth a try…Easy, Healthy and Affordable! The dish is perfect along side any weeknight dinner, but fancy enough for a dinner party or holiday meal. You can bet this dish will be served on our Easter dinner table! If you want the kiddos to try it, you might want to entice them a bit with a little brown sugar on top. You can also add the brown sugar when finishing the glaze, right before serving!
Spiced Citrus n’ Honey Glazed Carrots
1 lb. baby carrots
4 T. prepared Spiced Citrus n’ Honey Finishing Butter
¼ C. brandy (orange juice may be used as a substitute)
black pepper to taste
brown sugar for topping (optional)
In a heavy skillet, place 2 T. of the prepared Spiced Citrus n’ Honey Finishing Butter. Place carrots into a pan on high heat and continue to stir, until carrots are caramelized in color. Remove carrots from skillet and set aside.
Turn heat to medium and add the brandy. Allow to evaporate, then add the remainder of the prepared butter.
When butter is melted, add the carrots back to the pan, add the black pepper and cover and continue cooking for 5 minutes, until carrots are done, and glaze is thick.
Place in a serving dish and sprinkle with brown sugar.
It has been really cold here in the Western Slope of the Colorado Rockies so I’ve been busy in the kitchen and working on some new original “comfort food” dish recipes! Macaroni & Cheese also known as “Mac n’ Cheese” is one of those dishes I consider “comfort food.” Traditionally, macaroni and cheese is prepared as a casserole and it involves using real cheeses. I then “jazzed” up the dish by using some other ingredients. No packaged in a box food mix here! The secret is our Southwest Seasoning. It really gives it that Southwestern flare of flavor! This is also very mild, so the kiddos will love this! You can certainly adjust the seasoning to your liking and omit the jalapenos. I’m super proud of this one and I know you will love it too.
Famoose Mac n’ Cheese
6 T. butter, divided
3 T. flour
1/3 C. milk
2 C. half n’ half
1 T. Dijon mustard
1 ½ C. corn niblets, thawed
2 jalapenos, finely chopped
1 ½ C. yellow onion, chopped
2 T. parsley
4 T. Zesty Moose Twigs n’ Stix Southwest Seasoning
¾ C. Panko bread crumbs
salt & pepper to taste
8 oz. cream cheese
2 C. shredded cheddar/jack cheese
1 Lb. elbow macaroni
Using a large heavy skillet, over medium heat, melt 4 T. of butter and add the flour to make a rue. Gradually add the milk and half n’ half; bring to boil; cook and stir for 2 minutes or until thickened.
Add the salt and pepper, onion, jalapeno, Dijon mustard, parsley, Southwest Seasoning and corn. Stir together until blended well.
Add cheeses and stir until cheese is melted, and sauce is smooth.
Cook macaroni to al dente and drain well.
In a separate bowl, place the macaroni and cover with cheese sauce, stir to coat.
Transfer to a greased 3 qrt. 13x9x2 inch baking dish. Melt the remaining butter and toss with bread crumbs.
Sprinkle over macaroni. Bake uncovered, at 350 degrees for 40 minutes or until golden brown.