Sentences with phrase «season with salt while»

Transfer to a paper towel - lined plate and season with salt while still hot.

Transfer the crabs to a paper towel - lined plate to drain and season with salt while they're still hot.

Season with salt while still hot.

Using a slotted spoon, transfer the rings to a paper towel - lined plate and season with salt while still hot.

Tip: Be sure to season with salt while the chicken is still hot so it absorbs the salt!

Not exact matches

While most times I'll throw in a spoonful of Dijon mustard or a pinch of nutmeg, here I just simple made a roux with butter and flour, whisked the milk in and seasoned very simply with salt and pepper.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

When done, season with salt and serve while hot.

While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.

While the chicken marinates, place the potatoes in a pot and cover with cold water and season with salt.

While the steaks chill, place the bell pepper strips in a medium bowl, drizzle with a small amount of olive oil and season with salt and pepper.

Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.

While your salsa is resting, season the white fish simply with salt and pepper and pan fry it in coconut oil over medium heat for 3 - 4 minutes per side.

While the oil is heating, season all sides of the beef tenderloin with salt and pepper.

While cooking prepare the cut up vegetables by coating them with olive oil, and then seasoning them with garlic powder, onion powder, sea salt, and black pepper to taste.

- 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.

Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10 — 15 minutes.

While oil is heating, place flour in a shallow dish and season generously with salt and pepper; stir to combine.

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

Season with salt and pepper and let sit at room temperature while you cook the polenta.

While it's marinating combine the quick mixing flour, matzo meal, paprika, and season with salt and pepper and set aside.

Season with salt and pepper, while stirring, drizzle in the olive oil.

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.

While prepare the dressing: mix the greek yogurt with the freshly chopped basil and thyme, season it with salt to taste and add a few drops of lemon juice as you like.

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

While the potatoes are roasting, prep the zucchini by cutting them into lengthwise strips and seasoning with paprika and salt.

Stir and season to taste with salt and more paprika and serve while hot.

Season lightly with a sprinkle of coarse salt while cooling.Let cool for 5 minutes then remove from tin using a butter knife.

While the pasta is cooking, drizzle the vegetables with the olive oil and season with the garlic powder, salt and pepper.

Remove soup from heat and slowly pour egg mixture into the pot while stirring gently; season with salt and pepper to taste.

While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper.

While the pork is braising, make the pineapple salsa: In a medium bowl, combine the onions and lime juice, season with salt and let macerate for 15 minutes.

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

While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt.

Season with sea salt while cooking.

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 yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of 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 mix, cover with seran wrap and add to the fridge

Season with salt and pepper while cooking.

While the crust bakes, whisk the filling ingredients together and season with salt and pepper.

While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes

Next add 2 chopped chicken breasts that have been seasoned with seasoned salt and pepper then stir to combine (the chicken will cook while the rice is cooking.)

Season with salt, pepper, thyme, basil and oregano while cooking.

While grill is preheating, form ground beef into patties, season both sides with salt and set aside.

Stir the butter to coat the pecans evenly while the butter melts season with salt and pepper and set aside.

First off, however, while you're busy making the sauces and chopping veggies, have your Wonderful husband or friend grill up some boneless, skinless chicken breast (4) that you've seasoned with salt and pepper.

(Do this step while the soup is cooking) In a separate pot, bring water to a boil and season with salt.

While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together

Season with sea salt and freshly cracked black pepper, then add between 5 to 6 tablespoons of extra virgin Spanish olive oil, 1 tablespoon at a time, while you continue to pulse, until you reach the desired texture

While heating, rub olive oil on tuna steaks and season with salt and pepper.

While the khorasan wheat continues to cook, to the bowl of chicken strips, add 1/4 of the labneh and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.