I started making my own lemon
pepper seasoning years ago and I add it to everything along with some garlic powder and salt.
Not exact matches
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.
btw... I make Kreplach every
year... I stick a piece of flanken in my chicken soup, and save after draining the soup... saute a large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use canola oil... shred in the flanken,
season to taste with kosher salt and freshly ground black
pepper.
I was going to stuff
peppers, but tomatoes are all juicy and ripe this time of
year so why not use what's in
season.
This time of
year the perfect dinner is a pan of roasted beets and butternut squash drizzled with a little avacado oil and
seasoned with lavender
pepper and a glass of red wine.
With 1.3 billion tacos purchased at commercial restaurants each
year, it's no wonder that 7 - Eleven stores launched El Taco ™, a «neat - to - eat» taco made with 2 ounces of beef flavored with onion,
pepper, and taco
seasoning rolled into the shape of a hot dog, wrapped in a flour tortilla, and served with jalapeños.
Last
year, I shared Simply Asparagus, which is just that — steamed asparagus tossed with a touch of fat and
seasoned with salt,
pepper and an herb.
He added that more competition springs up every
year, but the
pepper's longer growing
season (five to six months) and the chance of getting faulty seed makes it tricky to grow.
This Jabrill
Peppers highlight reel will certainly get amped for next
year's Michigan football
season.
I grow zucchini, cucumbers (bush plants), many many tomatoes, lettuce, rutabagas, peas, lots of potatoes (two
seasons worth), asparagus (this takes
years to get going),
peppers, carrots, and pole beans (a must have for anyone with a crunch for space).