Toss them in 2 Tbsp olive
oil and seasoning mix (paprika, cumin, garam masala, salt and pepper) until coated on all sides.
The fries are tossed with olive
oil and the seasoning mix and baked until crispy.
Not exact matches
In a large bowl, use a hand
mixer to whip the feta,
oil, yogurt, parsley, zest, oregano,
and egg yolks;
season with salt
and pepper.
Put all remaining ingredients into a food processor adding olive
oil slowly
and mix seasoning to taste
Giardiniera is a
mix of chopped, pickled veggies like carrots, peppers, cauliflower,
and celery, packed in
seasoned oil.
I like to
mix the shredded cheese with
seasoned breadcrumbs
and a bit of Parmesan cheese
and then drizzle a little olive
oil (about 1 - 2 tsp) when it is spread out over the tortellini
and sauce.
Just take 5 minutes to
mix up the cheese, tomatoes,
and chickpeas with the olive
oil and seasonings.
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)
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons olive
oil 1 (1 - ounce) package Ranch
Seasoning and Salad Dressing
Mix 3 cloves garlic, minced Kosher salt
and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
The flavor here is fantastic; a perfect
mix of salty, a subtle sweetness, the richness of sesame
oil and butter
and a bit of bite from the
seasonings.
These are
seasoned with Cajun
seasoning mix,
and you can rub them with olive
oil if you don't have a Paleo - friendly spray.
Toss the squash
and the onions with remaining harissa,
mixed with 2 tbsp
oil (sunflower, vegetable or olive is fine),
and some
seasoning in a large roasting tin.
Season with the olive
oil and salt,
mix well
and serve.
In a small bowl,
mix the canola
oil, taco
seasoning and garlic powder together until blended.
Rub the Cajun spice
mix, the
oil and some
seasoning all over the chicken, then put them on the baking tray.
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.
These roasted chips use carrot slices
and the broccoli stems, simply
mixed with a little
oil and seasoning.
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)
Heat some
oil in a saucepan,
and give the breadcrumbs, coconut flour
and seasoning a good
mix in a
mixing bowl.
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.
In small bowl,
mix chicken broth, olive
oil,
and seasonings; pour over sausage / vegetable mixture
and toss everything to coat.
Season the tenderloin with a
mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme,
and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable
oil in the bottom.
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.
Mix the whole grain mustard
and oil together in a small bowl
and season the fish (or chicken or tofu) with salt
and pepper.
In a large roasting pan add the onions, sweet potatoes, olive
oil and seasoning and mix through.
This is what I eat in a normal week: Chicken grilled with olive
oil or coconut
oil and seasoning Ground turkey or beef with olive
oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts
and cashews 50/50 Spring
mix on the side of each meal Different fruits
and veggies (try to eat more veggies though, as fruit has a lot of sugar)
Mix in grapefruit, preserved lemon peel, cilantro,
oil, ginger, harissa, cumin, honey,
and tomato paste;
season with salt
and pepper.
dry pasta 1 tsp olive
oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded
and chopped 2 bell peppers, chopped (I used red
and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco
seasoning mix * 1 (15 ounce) can black beans, drained
and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa,
and / or avocado, for serving
Lemon juice
and olive
oil are combined with goat cheese to
season the
mix.
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
First, you'll
mix up your ground chicken with chopped Serrano peppers, blue cheese, Buffalo sauce,
seasonings, a bit of olive
oil and some breadcrumbs.
Mix lemon juice
and oil in a bowl
and season this well.
Transfer chutney to a medium bowl
and mix in remaining 1/2 cup
oil;
season with salt
and pepper.
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
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen Vegetable
Mix 16oz 1 Can of Whole Kernel Corn 15.25 oz Italian
Seasoning Lemon Pepper Olive
Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt
and pepper Pour in about 3 tablespoons of olive
oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom of -LCB- Read More -RCB-
In a medium bowl,
mix together the remaining one tablespoon of
oil, chickpea flour, water
and seasonings.
Mix vegetable
oil and taco
seasoning together in a
mixing bowl (has to be a large enough bowl to fit the fish, too).
A
mix of melted coconut
oil, Sweet Mesquite
Seasoning and a touch of coconut sugar was slathered on firm yet ripe peaches
and then grilled to perfection.
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
In a baking dish or tupperware,
mix the sesame
oil,
seasoned rice vinegar, soy sauce, salt
and pepper.
It's basically a dip made from cooked eggplant
mixed with tahini, olive
oil and a variety of
seasonings.
Finely dice 10 fresh basil leaves
and add them to the bowl with the diced tomatoes,
season with 1/2 teaspoon of dried oregano, sea salt
and freshly cracked black pepper, next add 1/2 teaspoon of balsamic glaze
and 2 tablespoons of extra virgin Spanish olive
oil,
mix everything together until it's well
mixed, cover the bowl with seran wrap
and add it to the fridge
To make the yogurt aioli, 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, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley,
season with sea salt
and freshly cracked black pepper,
mix it until it's well
mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive
oil while you continue to
mix, cover the mortar with seran wrap
and add it to the fridge
Add Italian
Seasoning, basil, olive
oil, balsamic, a healthy dose of salt
and pepper,
and the flax - water mixture,
and mix to combine.
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive
oil, once the
oil get's hot, add the minced garlics,
mix with the
oil and cook for about 30 seconds, then add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar,
season with sea salt
and freshly cracked black pepper,
mix everything together
and lower the fire to a LOW heat
Finely mince 1 clove of garlic, add it to a mortar
and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill,
season with sea salt
and freshly cracked black pepper
and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive
oil while you continue to stir, once finished cover with seran wrap
and add the sauce to the fridge
To make the dressing,
mix together the olive
oil, balsamic vinegar
and Dijon mustard,
and season with a pinch of sea salt
and some black pepper to taste.
Simply
seasoned with salt
and pepper, olive
oil and butter, this healthy
and filling veggie salad is a lovely
mix of fresh, end - of - Summer flavors.
Meanwhile, thinly slice 2 cloves of garlic
and thinly slice 2 large onions, heat a sauce pan with a medium heat
and add 2 tablespoons of extra virgin Spanish olive
oil, once the
oil get's hot add the sliced garlic
and onions to the pan, you want to
mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions)
and continue to
mix occasionally, after 20 minutes
season the onions with 1/2 teaspoon of dried thyme, sea salt
and freshly cracked black pepper,
mix everything together
and transfer the caramelized onions to a plate
and set aside
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.