This is one of my favorite potluck dishes. It can be made ahead of time, and it?s always a party pleaser. If I?m hosting a luncheon, I make chicken salad on homemade croissants, but for potlucks, I like to go … Continue reading »
Latest Food Blogs 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 »Ancho Pineapple Bacon Wrapped Dates from Zestuous is an original recipe from Zestuous.
These velvety, crispy Bacon Apple Fritters are sinfully covered with Bacon Drippings Glaze. 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 for me. Recently, … Continue reading »Bacon Apple Fritters is an original recipe from Zestuous.
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 »Green Chile Peach Pork Chops is an original recipe from Zestuous.
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 »Cheese Lollipops is an original recipe from Zestuous.
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 »Duck University Part 3: Seared Duck Breast with Duck Gravy is an original recipe from Zestuous.
After spending the day learning how duck feed was made, seeing how the birds are grown and processed, and meeting the people along the way that treat the animals with such respect (see part 1 in the Duck University series), it was time to enjoy the different ways duck can be prepared. Students at Duck … Continue reading »Duck University Part 2: Enjoying duck prepared by a Master Chef is an original recipe from Zestuous.
This is the first in a 3-part series about Maple Leaf Farms duck. I was invited to attend their first Blogger Duck University and am officially a new fan of this protein option. Follow the series to see how the ducks are farmed, how a Master Chef prepares the lean red meat and the secret … Continue reading »Duck University Part 1: From farm to freezer is an original recipe from Zestuous.
Change up your summer appetizer tray with these Savory Salmon Quinoa Cheesecakes. The morsels of quinoa and flaked salmon are creamy on the inside and slightly crunchy on top with a bright hint of lemon and fresh asparagus. I hosted another Zestuous challenge on my facebook page this week, asking Zesties to pick the course … Continue reading »Savory Salmon Quinoa Cheesecakes is an original recipe from Zestuous.
When you fire up your grill this summer, add a Zestuous touch to your meat or veggies with this Orange Poblano Chimichurri. Chimichurri is an Argentina-originated sauce traditionally made with parsley, garlic and oregano. I?ve mixed things up by adding fresh roasted poblano peppers for subtle, earthy heat and sweet, acidic orange juice for that … Continue reading »Orange Poblano Chimichurri is an original recipe from Zestuous.
Café Zupas opened its second Henderson restaurant May 22 at the corner of Stephanie Street and Sunset Road. The restaurant prides itself in offering more than 200 signature ingredients that go into their made-to-order sandwiches ($5.29), salads ($7.29 whole, $5.29 half) and soups ($6.29 whole, $4.29 half). When you walk into the bright restaurant, the … Continue reading »Café Zupas opens newest restaurant May 22, grand opening June...