Zestypunchsipper Recipes

SPICY ORANGE ZEST BEEF

Steps:

• Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
• Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
• Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
• Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
• Stir in light parts of green onion and orange zest; cook for 30 seconds.
• Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
• Season with salt and black pepper to taste.

SPICY RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
• In a small saucepan over medium heat, melt butter with oil.
• Brush both sides of snapper fillets with butter mixture, reserve remaining.
• Coat both sides of fillets with seasoning mixture.
• Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
• Cook over high heat until the fish is deeply browned.

SPICY RED SNAPPER

Steps:

• In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft.
• Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.
• Once sauces begins to thicken add the snapper fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

NO-GUILT ZESTY RANCH DIP

Steps:

• Place the yogurt, mayonnaise, sour cream, green onions, and bacon bits in a mixing bowl. Season with parsley, garlic powder, onion powder, horseradish, basil, thyme, pepper, paprika, chili powder, sea salt, and dill. Mix until evenly blended. Cover, and chill several hours to allow the flavors to meld.

ZESTY CHICKEN SAUTé

Steps:

• Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).
• Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).
• Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.
• Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
• Transfer the chicken to a platter and serve.
• A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn.

ZESTY PUNCH SIPPER

Steps:

• Combine all ingredients in a large punch bowl or two large pitchers.

ZESTY SNACK MIX

Steps:

• In a large bowl, combine the cereal, corn chips, peanuts and oats. Combine butter and honey; drizzle over cereal mixture. Sprinkle with chili powder, onion salt and oregano; toss to coat. , Spread in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes, stirring once. Cool. Store in an airtight container.

ZESTY PARTY SNACK MIX

Steps:

• In a large bowl, combine the cereals, pretzels and crackers. Spread onto two ungreased 15x10x1-in. baking pans. , Combine the remaining ingredients; pour over the cereal mixture and toss to coat. Bake 225° for 2 to 2-1/2 hours, stirring every 30 minutes. Store in airtight containers.

ZESTY HERB DIP

Steps:

• Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.