Sentences with phrase «oil and seasoning on»

When the potatoes start to feel soft, which requires a squeeze and can be pretty hot so be careful, drizzle the remaining oil and seasoning on the potatoes:

Using clean hands rub oil and seasoning on salmon front and back.

Not exact matches

On the night in question, the steaks were prepared as they show best: rare for strip loins, medium - rare for rib steaks, and no seasonings save for olive oil, salt and pepper.

Hi Claire, lots of veg make awesome sauces — tomatoes are great because they're so saucy but I definitely think you could experiment with slow cooking and blitzing any veg in a pan with oil and seasoning — let me know how you get on!

Heat 1 tablespoon olive oil in a large skillet, and cook boneless skinless chicken thighs (seasoned with salt and pepper) on one side for 5 minutes:

On this particular day, I filleted some chicken breasts, brushed them with some olive oil and rubbed on some of my Cajun seasoning and grilled them uOn this particular day, I filleted some chicken breasts, brushed them with some olive oil and rubbed on some of my Cajun seasoning and grilled them uon some of my Cajun seasoning and grilled them up.

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

Rub a little olive oil, salt, pepper and creole seasoning on the salmon fillets and place them on the grill.

2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)

Brush the halloumi cheese with olive oil on both sides and lightly season with salt.

Put the vegetables and potatoes on a roasting tray, toss through the oil, and season well with salt and pepper.

Season the hummus with kosher salt to taste, drizzle with olive oil, and add another pinch of paprika on top.

Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper.

Place the potatoes whole on a roasting pan and drizzle with olive oil and season with salt and pepper.

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.

Toss squash with 1/4 cup oil and place spread out on a baking sheet; season with salt and pepper.

Toss kale (make sure it is dry) with 1 tablespoon of oil and place spread out on a different baking sheet; season with salt and pepper.

Pour the other tablespoon of olive oil on top and season both pans with salt and pepper.

Arrange the red onions, eggplant, red peppers and tomatoes on a large baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper.

Season the steak with the kosher salt and pepper and cook in the olive oil over medium - high heat until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.

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.

Brush quail with oil on both sides and season with the pepper mixture on skin side.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Brush olive oil on both cut sides of the squash and season with salt and pepper.

Toss seeds in the same bowl to pick up any leftover oil and seasoning, then spread in an even layer on the second baking sheet.

I have made a similar recipe, however, instead of using chickpeas, I have used oatmeal and tofu, no oil and seasonings have been a little different, but the process pretty much the same — cook on grill....

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

Just grab some chickpeas and throw them on a baking sheet with a tablespoon or so of olive oil, some salt, pepper, and whatever seasonings you want to add.

Brush a little olive oil on, sprinkle it with some seasoned salt, and place on a parchment - covered baking sheet

Place butternut squash on a foil lined baking sheet and drizzle with olive oil, toss to coat and season with kosher salt and fresh ground pepper.

place flat - out wraps (2 at a time) on a baking sheet, spray with olive oil or other non-stick cooking spray to help seasoning stick, and lightly sprinkle with seasoning

Drizzle some olive oil on the beet slices, season with salt and pepper, and rub it around until they are coated.

Place the potatoes cut side up on a roasting pan and brush with some oil — making sure the oil drips among the slices — then season with salt and pepper.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper.

Rub the Cajun spice mix, the oil and some seasoning all over the chicken, then put them on the baking tray.

Just put them onto skewers, pour over a little olive Oil, season and sprinkle your favorite herb on top.

I then put extra virgin olive oil on all my vegetables which I seasoned with garlic, onion, sea salt, and ground black pepper to taste.

Place on a rimmed baking sheet, drizzle with 1 tablespoon avocado oil, season with salt and pepper and roast for 20 minutes, flipping about halfway through.

Now in some oil, fry the onions till they are almost golden, add the tomatoes and keep frying till they cook up, add the green chilies and sprinkle salt on top for the right seasoning of this tomato base.

After thawing them in the refrigerator, I dried them well with paper towels, seasoned them with a dry BBQ rub, and seared them on all sides in a little oil in a very hot skillet.

With veggies seasoned with sesame oil and a fried egg on top, it's simply a great meal, regardless of the labels.

Oh, the Vegan Mayo in the book that's on this sandwich is so delicious and diabolically simple that it's worth the purchase of the book alone: you'll have no more guilt over eating oil - laden store bought vegan mayo, but you'll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions taste anything like real mayo.

3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)

Pat your brisket dry with paper towels and season very generously on both sides with kosher salt.Using a braiser or dutch oven on medium heat, drizzle 1 tablespoon of oil and brown the brisket on both sides.

Add enough oil to a large, oven - proof skillet over medium - high heat to thinly coat the bottom then add the seasoned tenderloin and sear on four sides until golden brown, 1 - 2 minutes per side.

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

Slowly stream in olive oil with the motor on and season with pepper.

Brush eggplant with oil on both sides and season with salt and pepper.

Brush lightly on both sides with oil, and season generously on both sides with salt and pepper until almost completely coated.