However, when not in mood to bread and fry chicken, I often saute it in little
oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.
Not exact matches
Meanwhile, whisk
oil, lemon zest
and juice,
and mustard in a bowl
until smooth
and creamy;
season mustard dressing with salt.
Add
oil, onions, celery, carrots,
and seasonings to the skillet
and cook
until translucent over medium - high heat, about 5 - 7 minutes.
Heat olive
oil in cast iron skillet
and add corn; saute
until charred in spots;
season with salt
and pepper.
Stir in the Earth Balance or
oil until melted, then
season with salt
and pepper.
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.
Pan fry the prawns in oilive
oil until pink
and cooked through,
season with pepper
and a pinch of salt 4.
In a large bowl, drizzle olive
oil over chickpeas
and add
seasonings, tossing
until chickpeas are completely coated.
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.
In the same pan, heat the rest of the olive
oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes
and season with kosher salt
and freshly ground black pepper.
Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish,
season with herbs, condiments, splash over the
oil and vinegar
and place in oven for 20 mins or
until looking browned.
Basically we're pounding out chicken cutlets to make sure they're nice
and thin, dipping them in some
seasoned tapioca flour,
and pan-frying them in ghee
and olive
oil until they're golden brown.
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)
Drizzle some olive
oil on the beet slices,
season with salt
and pepper,
and rub it around
until they are coated.
In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the
oil, Old Bay
seasoning, Worcestershire sauce
and liquid smoke
until creamy.
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.
I've used a small piece of chicken breast meat, pan fry lightly in a little
oil in the saucepan,
seasoned with salt
and black pepper, cook
until the chicken is done.
In a small bowl, mix the canola
oil, taco
seasoning and garlic powder together
until blended.
Heat a non-stick or well
seasoned wok over high heat, add 1 tablespoon of the canola
oil and heat
until almost smoking, swirl around wok, then add the chicken.
In this Sausage Potato Bake, all the ingredients are coated in a
seasoned chicken broth - olive
oil mixture
and baked
until everything is tender.
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.
Just dice it, drizzle with olive
oil, sprinkle over a little
seasoning and roast
until sweet
and tender.
Just cut them in half, toss with olive
oil,
seasonings,
and toss in some pancetta
and sliced shallots
and roast them at 400 or higher
until done.
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.
Brush lightly on both sides with
oil,
and season generously on both sides with salt
and pepper
until almost completely coated.
To marinate the beef, puree onion, garlic, ginger, soy sauce, brown sugar, sesame
oil and seasoning in a blender
until smooth.
Then we add some chopped onions
and red bell peppers to a skillet with some olive
oil and cook
until tender
and then add the tomato sauce, sliced sausages
and seasonings.
In a non-skillet heat 1 tablespoon of the
oil over moderately high heat
until it is hot but not smoking
and in it sauté the cod,
seasoned with salt
and pepper, for 30 seconds.
Season the beef then in a large casserole, gently heat the
oil and fry the meat in batches
until evenly browned all over.
Season the tofu with a pinch of salt, toss with a small amount of
oil,
and cook in a large skillet over medium - high heat for about 5 minutes,
until the pieces are browned on one side.
Add the olive
oil, diced onions
and kale to a skillet over medium high heat,
season with 1/2 teaspoon of the salt
and cook
until the onions begin to brown
and the kale is slightly wilted.
Separate the cloves first but don't peel, then roast
until soft
and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of oil used to roast the garlic And then whatever you like for seasonin
and the cloves pop right out of the skin) 1 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3 - 5 tablespoons lemon juice (depending on taste) 1/2 teaspoon salt 2 tablespoons of
oil used to roast the garlic
And then whatever you like for seasonin
And then whatever you like for
seasonings.
I do whole chicken in the slow cooker with skin on for moisture
and flavor, then strip the skin off, save the skinless meat for other dishes,
season the skin with whatever I'm in the mood for, lay it out on a lightly spray -
oiled cookie sheet,
and broil it for a few minutes
until crispy.
In a medium to large bowl whisk together the vinegar,
oil,
season salt
and chives
until well combined.
Meanwhile, heat olive
oil in a large skillet, then add mushrooms
and sauté
until cooked but still al dente;
season with a little bit of salt.
Place the
seasoned fish in the hot
oil, cooking each side for about 3 minutes, or
until flaky
and white.
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.
Ingredients & Directions: Combine 2 T finely minced shallot, 1 — 2 t mustard, 4 — 5 T lemon juice, 1/4 — 1/3 C olive
oil — personal taste determines how much or little of lemon
and mustard are added / Whisk or shake
until emulsified / Taste
and adjust
seasoning as needed.
Heat the grill to medium hot,
and grill the shrimp, turning
and basting occasionally with the
seasoned oil for about 5 minutes or
until they are pink
and opaque.
Pour the vegetable
oil into a
seasoned skillet
and place it in the oven, heating the skillet
until the
oil is very hot.
To determine how much
oil to use, place the turkey in the stockpot before
seasoning and add water
until the turkey is just covered.
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.
That's just sliced green bell peppers
and sweet onion
seasoned with garlic powder, cumin, salt, pepper,
and fresh lemon juice, then sizzled in vegetable
oil until caramelized
and lightly charred.
Directions: Combine lemon juice
and shallots, slowly whisk in
oil /
Season with salt & pepper / Set aside
until time to serve.
Fennel seed
and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive
oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive
oil in a small saucepan over medium heat, add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat,
season to taste
and cool.
Oil and season the fish with salt
and pepper,
and grill for 4 minute per side, or
until just done.
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat
and cook
until tender, 15 — 30 minutes — check lentils periodically / When done, drain
and set aside / Sauté garlic, celery, carrots
and onion in olive
oil for several minutes,
until translucent / Stir in lentils, chicken broth
and chopped herbs / Bring to a boil, add butter, stir, adjust
seasoning / Set aside
and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs
and butter,
and stir them in when ready to reheat
and serve.
Brush with 2 tablespoons
oil,
season with salt
and pepper
and sauté in nonstick pan over medium - high heat
until brown.
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