Sentences with phrase «drizzle over peppers»

Not exact matches

I added some fresh cherry tomatoes on the side as well as a baked sweet potato, which I drizzled with olive oil, sprinkled on some pumpkin seeds and put a touch of salt and pepper over the top.

Drizzle over some olive oil, a sprinkle of cumin, salt and pepper and give it all a really good mix to make sure everything is coated.

Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil

Then to top things off, a homemade chimichurri sauce using fresh parsley, garlic, olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.

Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper.

Drizzle the syrup over the peppers.

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

To make the dressing, combine mayo, mustard, pepper and lemon or lime juice, mix together with a fork and drizzle over your breakfast.

I usually drizzle a little olive oil over the top and season it simply with a little salt and pepper or a cajun spice like Tony Chachere's and cook it on the grill.

Drizzle olive oil over the green, red pepper, and broil until slightly browned 4 - 7 minutes.

All you need to do is drizzle your favorite pieces of salmon with olive oil, grate a few cloves of garlic (if you cut that corner with ground garlic, I won't tell a soul), spread the garlic over the salmon, sprinkle with salt and pepper, and then finish with a piece of fresh dill.

They had us over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle with olive oil; season with salt and pepper; wrap it in foil and throw it on the charcoal with the rest of your meal.

Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.

Sprinkle with salt and pepper, then drizzle an additional coating of olive oil over the exposed flesh of the potatoes.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Once you have arranged your vegetables and egg the way you like, mix together the yogurt, mustard, and vinegar, add salt and pepper as needed and drizzle it over the top.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

Put your onions in the slow cooker and drizzle melted butter and salt and pepper over them.

Combine the flour, salt, black pepper, cumin seeds, chillies and coriander in a large bowl and drizzle the oil over the top.

Drizzle butter, 1 teaspoon salt and 1 teaspoon pepper, brown sugar and thyme over onions and toss.

Balsamic - Glazed Filet Mignon from Alida's Kitchen — A simple sauce of wine, balsamic vinegar, soy sauce, garlic and red pepper flakes is drizzled over seared and oven - finished filets.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover.

On a baking tray, drizzle olive oil over the sweet potato pieces and sprinkle with salt and pepper.

Drizzle lightly with oil, rubbing the oil over the patties to coat and season generously with salt and pepper.

Just drizzle a little olive oil over the ears of corn (after they've been shucked and the tiny hairs pulled off), and add a sprinkle of salt and pepper and place them on the grill.

Drizzle olive oil over the top, and then sprinkle the salt and pepper over the top as well.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Drizzle 2 tablespoons olive oil over the heads and sprinkle with salt and freshly ground black pepper.

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 minutes.

Season with salt and pepper and drizzle the oil over the top.

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

Over it all, I drizzled a little basil lime vinaigrette inspired by the risotto stuffed peppers recipe which added a little more color and burst of fresh basil to the plate.

I didn't brush and sprinkle each slice of pear with the pepper, but just placed them on the flatbread and drizzled oil and sprinkled pepper over.

Drizzle the lemon - oil mixture evenly over the tuna and vegetables and season lightly with salt and pepper.

Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Combine remaining ingredients in a large bowl, drizzle shallot mixture over, season with salt and pepper and toss to combine.

Drizzle the remaining dressing over the fish and serve with the eggplant - pepper salad.

Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated.

Season to taste with the salt and pepper and finish by drizzling the olive oil over.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

Lightly drizzle olive oil over the vegetables and then season heavily with salt and pepper.

On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, season with salt and pepper and drizzle with a little olive oil.

I like to add an extra drizzle of olive oil, salt and pepper over my sliced tomatoes.

Drizzle over the olive oil and sprinkle generously with salt and pepper.

Drizzle with some olive oil, season with salt and pepper, and squeeze the juice from one lemon over top.

Drizzle a little olive oil and salt and pepper over the asparagus and toss to coat.

Place the mushrooms on a baking sheet, drizzle over olive oil and season with salt and pepper.