In a bowl, combine TORTILLA STRIPS, CANOLA OIL, CHILI POWDER, and SALT; work
the oil and seasonings into the strips with your hand; place on baking sheet
Rub
the oil and seasonings into the flour with your fingers.
Place the beef in a resealable plastic bag with half the oil and taco seasoning, working
the oil and seasoning into a paste that completely coats the tri tip.
Not exact matches
Put all remaining ingredients
into a food processor adding olive
oil slowly
and mix
seasoning to taste
From there, the meat is
seasoned liberally with plenty of salt
and pepper
and thrown
into a screaming hot skillet with a little canola
oil until it's cooked through.
-2 medium beets, peeled
and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted
and thinly sliced - micro greens, about a cup - mint
and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched
and refreshed - salt
and black pepper to
season
2 tablespoons pesto 1 teaspoon italian
seasoning 1/2 teaspoon kosher salt 1 tablespoon olive
oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise
and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut
into small cubes
Stir the shrimp, sausage
and peppers
into the pot with the orzo, taking care to include all of the pan drippings
and seasoned oil.
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)
12 — 14 lb whole turkey, fresh or frozen
and thawed 4 Tbsp olive
oil 8 c chopped onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2 tsp poultry
seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut
into cubes (about 9 c)
and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
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).
Skin
and cut up pumpkin
into thin strips; place pumpkin strips
into a bowl with garlic
seasoning, salt
and oil.
Thinly sliced onions are soaked in the unused whole milk from the sauce
and then dunked
into a bowl of lightly
seasoned flour
and plunked in a shallow pool of hot
oil.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly,
season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
season and parboil for 5 minutes / Drain
and set aside / Thinly slice 1 or 2 medium onions
and sauté slowly in butter
and olive
oil / When onions are translucent
and tender add 1/2 cup shredded smoked salmon
and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon
and dill together
and cook a few more minutes / Remove from heat
and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of
seasoned, simmering water, cover
and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk /
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure
Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
«They tenderize during steaming
and sauteing without disintegrating
into mushy territory
and can be braised in a coconut milk curry, wrapped around meat fillings, baked in tomato sauce or sauteed in
oil with
seasonings to make a vitamin - packed side dish,» she explains.
Simply, cut the washed tomatoes
into large chunks, drizzle some grape seed
oil onto a small pot,
and cook the tomatoes with the
seasoning on medium heat, stirring occasionally so they don't burn.
Directions: Trim the outer leaves
and stems from brussels sprouts / Add to a pot of salted, boiling water
and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or
into quarters,
and set aside / Melt butter or olive
oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet
and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned,
and season with salt / Turn to medium high, add the brussels sprouts
and apples to the onion mix, cook
and toss for several minutes, until sprouts
and apples begin to brown / Return sautéed bacon to the pan, check for
seasoning and serve.
Directions: Preheat oven to 350 degrees / Put potatoes
and garlic in steamer basket
and steam until the potatoes are very soft, about 20 minutes / Drain
and set aside / Put salt cod, potatoes, garlic, milk
and splash of olive
oil in food processor
and process until fairly smooth /
Season to taste with salt & pepper / Spoon puree
into small baking dish / Drizzle with olive
oil and bake until golden on top, about 20 minutes.
Pour the olive
oil into a hot iron skillet
and pour the
seasoned seeds in the skillet.
Pour the vegetable
oil into a
seasoned skillet
and place it in the oven, heating the skillet until the
oil is very hot.
- 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.
Cut
into bite - size pieces
and toss in a large bowl with mustard greens, basil,
and remaining 3 tablespoons
oil and 2 tablespoons vinegar;
season with salt
and pepper.
There is an enormous consumption of chillies in India, as both rich
and poor daily use them,
and they form an important ingredient in the curries
and chutneys in general use, when ground
into a paste between two stones, with a little mustard, lard,
oil, ginger
and salt, this forms the only
seasoning which the millions of poor in the East can obtain to flavour their insipid rice.
Tip
into a roasting tin, drizzle with 2 tablespoons of olive
oil,
season with salt
and freshly ground black pepper,
and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender
and starting to caramelise at the edges.
Shred about 1/8 cup of aged queso Manchego cheese
into the mortar,
season with sea salt
and freshly cracked black pepper
and mix everything together, now slowly drizzle in about 2 - 3 tablespoons of extra virgin Spanish olive
oil while you continue to mix, cover with seran wrap
and add to the fridge
Cut the sweet potato
and beet
into bite size pieces, place on a baking tray,
season with salt, pepper
and paprika
and drizzle with a bit of olive
oil.
Ingredients 2 chicken breasts, cooked
and shredded (I like to cook mine in a grill pan with a
seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
seasoning blend I have, along the same lines of Nature's
Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
Seasoning) 1/2 onion cut
into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive
oil spread salt
and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame
oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut
into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable
oil Salt
and pepper to
season beef Green onions, sliced diagonally for garnish
Begin my making the yogurt aioli first, finely mince 2 cloves of garlic
and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive
oil into the mortar while you continue to stir, cover the mortar with seran wrap
and add it to the fridge
Slice the beetroot
into paper - thin rounds,
season and marinate for a minimum of one hour in the garlic
oil.
I usually make a pot of rice
and beans to go with my tacos, but since I had half of a huge sweet potato left from another dinner, I sliced it up, tossed with coconut
oil,
seasoned with the same spices
and popped the pan
into the oven to make baked sweet potato fries!
Finely mince 1 clove of garlic
and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt
and the minced spinach mixture
into the mortar, also add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive
oil,
season with sea salt
and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap
and add to the fridge
1 tablespoon olive
oil 1 large leek, light green
and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut
into one inch lengths 1/4 teaspoon dried Italian
seasoning Kosher salt
and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin
and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Fries are
seasoned and tossed in
oil before going
into the oven.
Chop the leak
into small pieces
and mash the garlic, fry them in an
oiled pan just until tender
and season them with salt, pepper
and cayenne pepper.
To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them first in a little flour
seasoned with salt
and pepper, then in unsweetened soymilk
seasoned with the same,
and then back
into the flour before sauteing a couple of minutes on each side in canola
oil over medium - high heat.
2 teaspoons olive
oil 1 small red onion, cut
into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or
seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice
and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed
and drained)
Massage the olive
oil into the veggies
and season with salt.
Season with salt
and pepper, cut
into wedges,
and drizzle with leftover beet green pesto, if using, or herbed
oil.
The roasted chicken drums are
seasoned with salt, pepper, paprika, thyme
and oregano, then rubbed with crushed garlic, barbecue sauce
and olive
oil, then popped
into the oven.
2 — Place your sliced tomatoes
into a bowl, (or you can lace them directly on to your baking tray), drizzle with
oil, sprinkle over your
seasonings and toss to coat.
To
season the diced zucchini, toss the zucchini
into a bowl, add the salt, pepper
and olive
oil and mix it around with your hands.
Add
seasonings and sweet rice flour
and stir to incorporate flour
into oil, browning it slightly — mixture should become very thick.
Ingredients 1 - lb rigatoni Garlic powder Italian
seasoning Salt
and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive
oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut
into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt
and pepper to taste 1/2 cup heavy cream * Parmesan cheese
2 tbsp olive
oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper
and 21 - spice
seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut
into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed
and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
3 tablespoons olive
oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red
and 1 yellow), halved lengthwise, seeded,
and cut
into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for
seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided
into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
Season with salt
and pepper to taste Once the pan is very hot, add 2 tablespoons of olive
oil and press the crumbled tater tot mixture evenly
into the pan using a rubber spatula, creating a crust that comes about an inch up the side of the pan.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable
oil (I used olive
oil) * 1 large eggplant, peeled
and cut
into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled
and sliced (omit for vegan) * 1 cup pre-
seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini
seasoned with 1 clove minced garlic
and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit
and serve as a salad for gluten - free)
Kale dust (aka kale chips ground
into a powder) mixed with plenty of olive
oil, sea salt, black pepper,
and Pecorino Romano turns
into a — dare we say it — magically addictive
seasoning for popcorn.
Place rolls on paper towel to remove excess
oil, drizzle with remaining
seasoning sauce
and slice
into 16 rolls.