SIMPLY FOR LIFE RECIPES
Baked Sole with Liquid Seasoning
4 – 4oz fillets of sole
1 tsp salt
1 tsp pepper
1/2 cup Onion & Herb Liquid Seasoning
1 tbsp chopped parsley
1/2 tsp thyme
2 bay leaves, crushed
Preheat oven to 375°F.
Wash and dry fillets and season with salt and pepper. Arrange fillets in a baking dish sprayed with Pam in a single layer and sprinkle with the Liquid Seasoning, parsley, thyme, and bay leaves. Cover and cook 12-15 minutes or until sole becomes flaky.
Curried Mustard Pork Loins
1/2 cup Dijon mustard
1/4 cup Garlic or Onion & Herbs Liquid Seasoning
1 tbsp curry powder
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
2 green onions, sliced (optional with Onion & Herb Seasoning)
3 cloves minced garlic, (optional with Garlic & Herb Seasoning)
4 boneless pork loin
For marinade, stir together mustard, liquid seasoning, curry powder, oil, red pepper flakes, green onion (optional), and garlic (optional). Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Drain pork, reserving marinade. Microwave marinade on high until boiling, or bring marinade to a rolling boil for 3 to 4 minutes. Place pork loins on the grill over medium heat. Cover and grill for 20-25 minutes or until juices run clear, turning once and brushing with marinade halfway through grilling time. Serve.
11⁄2 lb. jumbo shrimp, peeled and de-veined
1⁄2 tsp red pepper flakes
1⁄2 cup Garlic & Herb Liquid Seasoning
2 tbsp lemon juice
1 cup tomato, seeded and diced
1⁄2 cup scallions
1 tsp fresh chopped sage
Salt and pepper to taste
In medium skillet, sauté shrimp and red pepper flakes over medium-high heat for 3 to 4 minutes. Remove shrimp from skillet and set aside. Using the same skillet, add liquid seasoning and lemon juice and bring to a boil and simmer until mixture reduces by half. Stir in tomatoes, scallions, sage, lemon zest, salt and pepper. Return shrimp to skillet and stir to coat shrimps and serve.
5 lbs. Mussels, cleaned in cold water
1 cup Onion/Garlic & Herb Liquid Seasoning
1 cup tomato, chopped
1 tsp red pepper flakes
Fresh parsley for garnish
In Dutch oven, add mussels, Liquid Seasoning, tomatoes and pepper flakes. Cover and steam over medium heat until shells open, about 10 minutes. Discard any unopened shells. Garnish with parsley.
Roasted chicken breasts
1 onion, finely chopped
2 tsp olive oil
1 tbsp chopped rosemary
Pepper to taste
4 skinless chicken breasts
1⁄4 cup Garlic & Herb Liquid Seasoning
Preheat oven to 375F.
Combine onion, olive oil, rosemary and pepper in small bowl. Set aside. Rub onion mixture over each chicken breast. Place chicken in small shallow roasting pan. Pour liquid seasoning over chicken.
Cook for 40-50 minutes or until chicken is browned and juices run clear, basting often with pan juices.
1 lb. cleaned and de-veined shrimp
1 tsp olive oil
1 tsp freshly chopped parsley
Juice of 1/2 lemon
1/2 cup Garlic & Herb Liquid Seasoning
Pinch of dried hot pepper flakes
Salt and pepper to taste
Heat olive oil in a skillet over med-hot heat. Add parsley, lemon juice, liquid seasoning, pepper flakes, salt and pepper. Bring to a boil, lower heat, and simmer for 3 to 5 minutes.
Add shrimp and cook, stirring frequently, for 5-6 minutes till shrimp are pink. Remove from heat. Place on serving plate and pour sauce over shrimp from the skillet. Serve immediately.
Spinach Pasta with Scallops
12 oz. whole wheat penne pasta
2 tbsp extra virgin olive oil
1 lb scallops, cut in half or quarters
1 cup Garlic & Herb Liquid Seasoning
5 large plum tomatoes, cut into thin wedges
6 tbsp freshly chopped basil
3 tbsp lemon juice
2 tsp grated lemon peel
1 bag baby spinach leaves
1/4 tsp crushed red pepper flakes (optional)
Cook pasta in large pot of boiling water with 1/2 a cup of liquid seasoning, until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle scallops with pepper. Add scallops and 2tbsp of Garlic & Herb Liquid Seasoning to skillet and sauté 3-4 minutes. Add tomatoes, 4 tbsp basil, lemon juice and lemon peel and sauté until scallops are cooked through, about 3-4 minutes. Add remaining liquid seasoning and red pepper flakes and simmer until sauce is reduced.
Add spinach leaves to hot pasta; toss until spinach wilts. Add scallop mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Serve.
Tarragon Roasted Chicken
4 chicken breasts
2 tsp. dried tarragon
3/4 cup Garlic & Herb Liquid Seasoning
1 tbsp. olive oil
Sprinkle half the tarragon over chicken.
Combine remaining tarragon, liquid seasoning and oil; drizzle over chicken. Roast in 350F oven, basting frequently, for 1-1/4 hours or until juices run clear when chicken is pierced.
Makes 4 servings.
Tomato Antipasto Salad
2 medium tomatoes, sliced
1/2 small onion, diced
1/3 cup black olives, sliced
1/3 cup feta cheese, crumbled
1 clove garlic, crushed
1/4 cup Onion & Herbs Liquid Seasoning
1/4 cup basil, freshly chopped
2 tbsp. olive oil
Cracked pepper to taste
Mix dressing ingredients and pour over the above. Serve with multigrain baguette slices or over a bed of spinach.