Sentences with phrase «olive oil and season well»

Pour in the olive oil and season well with salt and pepper.

Brush each drumstick generously with olive oil and season well with salt and pepper.

Saute the spinach for a few minutes in the remaining olive oil and season it well with salt and pepper.

Rub the skin with olive oil and season well with salt and pepper.

Drizzle the cut sides with 1 tablespoon olive oil and season well with salt and pepper.

Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs.

Brush the corn liberally with olive oil and season well with a pinch of salt and a pinch of black pepper.

Before placing in your oven rub the steaks with olive oil and season well with salt (kosher, himalayan, whatever you like) and fresh cracked pepper.

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.

Very good... And chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonAnd chickpea stews are great served over couscous that has been seasoned with lemon, olive oil, a bit of curry powder, allspice, golden raisins or craisins, scallions, and toasted almonand toasted almonds.

I used half Italian dressing (I like Good Seasoning's Italian Dressing and Newman's Own) and half extra-virgin olive oil, as the antipasto gives the salad quite a bit of flavor.

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.

Add 3 - 4 cloves of minced garlic and a good drizzle of olive oil, then season with salt and pepper.

Season with the olive oil and salt, mix well and serve.

Cook and season your protein and veggies with healthy primal fats, such as ghee, coconut oil, avocado oil, extra virgin olive oil, or animal fat from well - raised animals.

- 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.

Coat well in the balsamic vinegar and olive oil and season with salt and pepper.

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

Beets with Olive Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium Olive Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium heOil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium olive oil in well seasoned saute pan over medium heoil in well seasoned saute pan over medium heat.

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

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

Olive oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained and rinsed well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1 cup bread crumbs (seasoned)

For the Tataki: Season the beef with salt and pepper and then sear quickly in olive oil on all sides over high heat in a heavy pan — cast iron works well.

For this vegetable pasta recipe, I saute up onions and lots of garlic in olive oil, plus whatever veggies are lounging in the crisper that day and toss it all together with some cooked pasta, a few seasonings, and an extra splash of oil for good measure.

1 pkg Nasoya ® Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Organic Extra Firm TofuPlus, rinsed and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz) frozen chopped spinach, defrosted and drained well 1 tbsp Italian seasoning 1 large eggplant, end removed, sliced thin lengthwise Olive oil or olive oil spray 2 cups spaghetti Olive oil or olive oil spray 2 cups spaghetti olive oil spray 2 cups spaghetti sauce

1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Drizzle with good quality extra virgin olive oil, a squeeze of lemon and season with salt and pepper.

Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal pieces.

Before throwing it on the grill I added sliced Vidalia onion to it and seasoned it up with some dried oregano, salt, pepper and a good drizzle of olive oil.

Sometimes I rub the beef with a bit of olive oil and then season it — and if I have time I brown it as well.

Sometimes I sprinkle the beef with a bit of olive oil and then season it, stir to combine — and if I have time I brown it as well.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Next add 1/2 teaspoon of fresh lemon juice to the mortar, along with 2 tablespoons of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together until well mixed

Drizzle over some olive oil, add a squeeze of lemon juice, and season well with sea salt and black pepper.

Pacini has 26 locations in Quebec and so far, seven of them have a retail section that sells products such as flavored olive oil and spreads such as garlic, pesto, and basil and tomato, as well as pasta, seasoning and other necessities to cook authentic Italian dishes.

Toss new or fingerling potatoes in a good amount of olive oil, season with salt and pepper, and roast until almost tender (they'll cook two more times, so don't go too far here).

So I made a punchy lemon - spirulina vinaigrette — equal parts fresh lemon juice and olive oil — and seasoned it with good old salt and pepper.

Just cut up the potatoes in the shape that suits your fancy, put them on a baking sheet, add some glugs of olive oil (more if you want them good and crispy, less if you want to watch your waist line), and «season to taste.»

Season the fish with salt, pepper, a little olive oil, some lemon juice and a splash of good white wine.

I used arugula, heirloom tomatoes layered with lots of chopped basil topped with a tomato half all of which I drizzled with really good olive oil and crushed garlic seasoned with sea salt and pepper.

I like it roasted far better with several variations, but usually olive oil and some seasonings is a requirement.

Stir everything together to combine and warm on medium - low heat, adjust seasoning and serve with a good sprinkle of parmesan and a drizzling of olive oil.

For dressing I usually just season well and add a drizzle of olive oil and squeeze of lemon, but the oil isn't necessary if you have a ripe avocado because it will mash into a dressing.

While whisking, stream in olive oil until well combined and season with salt and pepper.

Season with the olive oil, salt and pepper and toss well.

Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well.

Top with the fresh arugula which has been seasoned with salt and pepper and tossed with extra virgin olive oil and a good balsamic vinegar.

Invest in good proteins, high quality fats (butter, ghee, coconut oil, avocado, olive oil, etc.), and good in season produce!

Toss them with the rest of the ingredients, add olive oil, season to taste with salt and pepper, and mix well.