Sentences with phrase «over olive oil and season»

Drizzle over some olive oil and season with salt and pepper.

Rub the inside of the pepper wth olive oil and place in a roasting dish upright along with your shallots, spritz or drizzle over olive oil and season.

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

Not exact matches

Drizzle olive oil over vegetables and add whatever seasonings you prefer!

Rub olive oil over hens and season with lemon pepper and kosher salt.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with 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 season the salmon with olive oil, salt, pepper and a touch of dried basil and place the salmon over a bed of asparagus.

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.

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.

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.

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.

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.

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)

Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf.

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).

Crush the fennel and chili flakes in a mortar and pestle, add the olive oil, season, and rub this all over the flesh, pushing bits down inside the slits.

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

Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 minutes.

Just dice it, drizzle with olive oil, sprinkle over a little seasoning and roast until sweet and tender.

Drizzle the remaining 1 tablespoon of olive oil over the pasta, stir, and season with salt and pepper if needed.

In small bowl, mix chicken broth, olive oil, and seasonings; pour over sausage / vegetable mixture and toss everything to coat.

In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes.

Pour olive oil over the potatoes and sprinkle seasoning on top.

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.

- 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.

While the risotto is solidifying (the last 5 minutes), sear scallops (seasoned first with lots of salt and pepper) in a dash of olive oil and some butter over high heat.

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.

Season to taste with the salt and pepper and finish by drizzling the olive oil over.

Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes and then drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

Lightly drizzle olive oil over the vegetables and then season heavily with salt and pepper.

On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, season with salt and pepper and drizzle with a little olive oil.

I use very little olive oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive oil as I toss the salad.

Drizzle with some olive oil, season with salt and pepper, and squeeze the juice from one lemon over top.

Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

olive oil over the bottom and sides of a 12 - inch seasoned cast iron skillet.

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.

Then drizzle the olive oil over top and sprinkle on the seasonings.

Drizzle olive oil, balsamic vinegar, Italian seasonings, 1/2 tsp garlic powder, salt and pepper over the veggies.

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.

Drizzle 1/2 tablespoon olive oil over the cut side (or 1/4 tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper.

Meanwhile, heat the extra-virgin olive oil in a medium - size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper.

Sauté onions, seasoned with 1/4 teaspoon each salt and pepper in 1/4 cup olive oil over medium heat, stirring regularly, until very soft — 15 minutes or so.

directions For Risotto: In a large saute pan over medium heat add olive oil, scallion whites, garlic and season with salt.

Drizzle a little olive oil over the exposed ends, and season with salt and pepper.

I love the idea of the Pea Purée on which Lynda served her scallops, but peas aren't in season now so we enjoyed ours over chopped broccoli and yellow squash (from our garden) sautéed with garlic and olive oil instead.

Saute chicken, Olive Oil, and Greek Seasoning over medium - high heat for 15 minutes (or until cooked).

Rub chicken breasts all over with olive oil and generously season with salt and pepper.