Even with a super simple marinade (
we use olive oil and seasoning salt) they are always yummy.
Not exact matches
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic
and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of
season) canned tomato, along with the sprig of rosemary, if
using.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic
and peperoncino (or red pepper flakes) in
olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of
season) canned tomato, along with the sprig of rosemary, if
using.
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.
I
used this recipe almost to a tee (I
used Italian
seasoning instead of the individual herbs,
and olive oil Pam -LSB-...]
I
used the cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash of chillie, 1 tsp brown sugar, cracked pepper / salt, with 1 tsp of Herb
and Garlic
Seasoning with
Olive Oil to combine.
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)
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.
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)
Today I served a warm salad with a thick slice of grilled pecorino cheese, with an interesting slightly smoked flavour,
and used some fresh herbs from the garden to
season it all, along extra virgin
olive oil and lemon juices... filling
and delicious salad!
Season the bean mixture with garlic powder, garlic, salt, pepper,
olive oil, vinegar, lime juice
and jalapeño, if
using.
We
used goat cheese
and some vinaigrette made with aged balsamic, extra virgin
olive oil, herbes de Provence
and fresh thyme,
seasoned with salt
and pepper.
For the Marinade: 1 pound Shrimp, peeled
and deveined (we
used a combo of shrimp
and talapia)
Olive Oil Juice from half of a Lime Handful of Penzey's Jerk
Seasoning
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
For
seasoning, I just
use olive oil, lemon juice, salt
and pepper.
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.
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
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
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.
I
use a number of different roots together with onion, some
olive oil,
and seasoning.
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
Slowly whisk in the
olive oil and season with salt / pepper
and red pepper flakes, if
using.
I have spikes with canned tomato sauce, so I made mine from scratch
using all natural tomato paste,
olive oil, italian
seasoning and a bit of water to get the right consistency.
Brush
olive oil on top
and sprinkle with your favorite pizza herbs (I
use a mix of Italian
seasonings).
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
2 tbsp
olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast, dried parsley, lemon pepper
and 21 - spice
seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I
used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed
and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
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.
Season with salt
and pepper to taste Once the pan is very hot, add 2 tablespoons of
olive oil and press the crumbled tater tot mixture evenly into the pan
using a rubber spatula, creating a crust that comes about an inch up the side of the pan.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable
oil (I
used olive oil) * 1 large eggplant, peeled
and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled
and sliced (omit for vegan) * 1 cup pre-
seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini
seasoned with 1 clove minced garlic
and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or
use a little harissa or other hot sauce) 4 pita breads (omit
and serve as a salad for gluten - free)
In this particular recipe they are
using mahi mahi that's been coated in
olive oil and then
seasoned.
If you
use more vegetables than I did, add more
olive oil and seasoning.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin
olive oil 3 bell peppers, sliced thinly into strips (I
used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved
and sliced thinly into strips 2 1/2 Tbsp fajita
seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
I
used fresh ingredients
and herbs
and seasoned it with a simple but always effective combination of
olive oil, balsamic vinegar, salt
and pepper.
Season the shrimp with half of the
seasoning and olive oil,
use the other half for salmon.
After tossing with pasta (see note), add the capers if
using and toss through,
season to taste with additional salt
and pepper,
and garnish with toasted pine nuts
and a drizzle of extra virgin
olive oil if desired.
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
Sometimes I'll make healthy garlic bread
using multigrain rolls brushed with Italian
seasoned butter
and olive oil.
I
used a poultry
seasoning I found in my spice cabinet,
and rubbed the entire bird with just a tiny bit of extra virgin
olive oil first (you could also
use butter).
Place the sliced or chopped squash on the parchment paper lined baking sheet, drizzle with
olive oil and season as desired (I just
used a little salt)
Garlic Herb Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry
seasoning 1/2 tsp garlic powder salt
and pepper 2 boneless skinless chicken breasts 1 tablespoon
olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I
used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry
seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste
If grilling the corn (you can slice the kernels from the cob
and use raw if you prefer), brush the cob with
olive oil and season with salt
and pepper.
Tried this for the firstime time this weekend
and accidentally got extra virgin
olive oil and it tasted like
olives and some great
seasoning... we might just
use that for cooking but we remade it with the correct
olive oil and added the fresh parsley
and some ground cayenne
and it tastes amazing!
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.
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I
used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean
seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
seasoning (I
used 1 tbsp of Jamaican Jerk
Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of o
Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I
used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt
and pepper chicken, sprinkle with Caribbean
seasoning, crush red red pepper and cook until brown in small amount of o
seasoning, crush red red pepper
and cook until brown in small amount of
olive oil.
In a large bowl add the chopped kale leaves, drizzle with
olive oil,
season with salt
and use your hands to massage them until they soften.
of
olive oil directly onto the
seasonings,
and gently press the
olive oil and spices into the pork (you can
use your hands or tongs for this, too!).
Ingredients: •
Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered
and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian
seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored
and thinly sliced • 1 yellow bell pepper, cored
and thinly sliced • 1 orange bell pepper, cored
and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I
used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided
use • 8 ounces Pappardelle noodles, uncooked
Zucchini & Squash: to make this vegetable dish I
use olive oil and spray at 10
and then cut up the zucchini
and squash into tiny pieces
and add
seasoning.
The bread can be
used for sandwiches, cut into pieces
and double baked for croutons,
and eaten as is or with some
seasoned olive oil for dipping (my favorite!).
I
used 1 room temp egg, 3/4 c. light
olive oil, 1/4 cup organic coconut
oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves,
and some crushed (bread dipping) Italian
seasoning and it is so tasty!!!