Zippy Zia Recipes

ZIA HOT 'N SPICY PEACADO HUMMUS

Steps:

• Zia Zip Spice Mix (Formerly: NM Zippy Spice Mix) Mix the spices up. Put some in a shaker for present use. Put excess in an air tight bag and freeze or store in a cool dark place for use later. Hot 'n Spicy NM Hummus Step 1: In a food processor or blender, process the oil, lemon juice, avocado, bell peppers, sun-dried tomatoes, garlic, and tahini until smooth (15-20 minutes). Step 2: Add the beans and seasonings and process until creamy (15-20 minutes). Optional: You may need to thin with extra water (from the beans) or add flax seed meal to thicken to your desired consistency. Refrigerate for one hour to let flavors harmonize. Serve on wraps, with raw veggies, or in pita sandwiches. Great Variations: Add an avocado to this recipe to make the hummus green and creamier, OR add 1 or 2 red or orange bell peppers to make the hummus sweeter and a more vibrant orange, OR add a few sun-dried tomatoes for a more flavorful and deeper-colored hummus. Experiment and enjoy! Enchanted Green Chile PeaCado Dip (Formerly: NM Green Chile PeaCado Dip) Combine the cilantro with all the remaining ingredients in a food processor or blender and process until smooth, approximately 20-30 minutes on high. Refrigerate for one hour to let flavors harmonize. Serve with chips or veggies. Zia Hot 'n Spicy PeaCado Hummus (Formerly: Hot 'n Spicy NM Green Chile PeaCado Hummus) Combine equal portions of Spicy NM Hummus and NM Green Chile PeaCado Dip. Add Hot NM green chiles (chopped finely) and Zia Zip Spice Mix. Blend until the mixture reaches a uniform color. Serve with chips or veggies. Also serves well on sprouted tortillas, wraps, or in pita pockets,

ZIPPY ZIA

Steps:

• Mix everything together except for the grenadine.
• Pour over ice into a hurricane glass.
• Top off with a dash of grenadine and a wedge of pineapple.

INSTANT POT® ZUPPA TOSCANA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

ZIPPY SIRLOIN STEAK

Steps:

• In a small bowl, combine the first eight ingredients. Rub over both sides of beef. Cover and refrigerate for 2 hours., Grill beef, covered, over medium heat on a greased grill rack or broil 4 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing.

KIM'S ZIPPY SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.

ZIPPY BEEF BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.

ZIPPY BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
• Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

ZIPPY CURRY DIP

Steps:

• In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.