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Angela's Quick & Easy: Grilled Lemon Pepper Wings

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"One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred."

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"One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred."

One of the biggest grilling challenges is giving the meat time to cook through before the outside gets too charred. Hold off on applying the Lemon Pepper Glaze until the end to give chicken wings time to cook without burning. You can chill the chicken for several hours between steps, so this is an easy one to prep in the morning and finish on the grill later in the day. You can easily switch up this recipe with your favorite Lawry’s sauces and seasoning blends.

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Prep Time: 45 mins | Total Time: 30 mins | Serves 10

Ingredients:
2 cups buttermilk, more as needed
1 tablespoon hot sauce
2 tablespoons Lawry's Seasoned Salt
3 lemons
4 lbs. whole chicken wings
¼ cup canola oil, plus more for the grill
1 tablespoon Lawry’s Garlic Salt with Parsley
1 tablespoon smoked paprika
2 teaspoons cracked black pepper
1 cup Lawry's Lemon Pepper Marinade with Lemon Juice
2 tablespoons unsalted butter (or olive oil)
Fresh Italian parsley, chopped (optional garnish)

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In a large mixing bowl, whisk buttermilk, hot sauce and Lawry’s Seasoned Salt. Add the juice and zest of 1 lemon. Submerge the wings and toss to coat in the buttermilk mixture.

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Cover and refrigerate for 4 hours or overnight. Drain wings from buttermilk, pat dry with paper towels and discard buttermilk. Toss wings with canola oil, zest of 2 lemons, Lawry’s Garlic Salt, smoked paprika and cracked black pepper. The wings can be grilled right away, or covered and returned to the fridge until needed (up to one day).

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Prepare a grill for indirect or medium heat, aiming for 325°F. If you’re using a charcoal grill, you can add some wood chips for additional smoky flavor. Brush the grates with oil. Arrange the wings skin-down on the cooler side of the grill.

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Cover grill and let wings cook about 10 minutes. Use tongs to check on the wings, moving any that may be over a hot spot and cooking too rapidly. Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165°F on meat thermometer. Halve the 2 zested lemons, brush with oil and grill them with the wings for the last 15 minutes. (To get a little bit of char at the end, you can increase the grill temp or move wings to a hotter part of the grill.)

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For the glaze, warm Lawry’s Lemon Pepper Marinade and whisk in the butter until melted. Coat wings with glaze using a silicone basting brush. Flip wings over and apply another coating of glaze. Cook for a minute or two, being careful not to let the wings burn. Transfer wings to a serving platter and squeeze with the charred lemon. Garnish with parsley and serve hot!

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Angela's Quick & Easy: Lawry's Buttermilk Ranch

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Angela Davis is a home cook turned cookbook author, busy mom of two and creator of The Kitchenista Diaries. She’s all about taking homemade meals to the next level.

Angela's Quick & Easy: Lawry's Buttermilk Ranch

As a busy mom and private chef, I'm always looking for ways to save time and money in the kitchen. I like creating my own creamy salad dressings, but I often end up with more than I really need. One day I realized that the sauce I use for my potato salads and pasta salads was almost the same as what I make for a homemade ranch dressing. And a lightbulb went off. So I tweaked the ranch dressing recipe to be versatile for a range of dishes that I make. Now I only have to remember one base recipe that can be easily modified for what I have to work with that day.

"When I'm on the go, the less I need to think about the better!"

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"When I'm on the go, the less I need to think about the better!"

When I'm on the go, the less I need to think about the better! My Lawry’s Buttermilk Ranch Dressing has come in handy as a dip for appetizer platters, tossing with salads and as a flavorful secret ingredient in deviled eggs–often all in the same day! Using Lawry’s Seasoned Salt which is flavored with garlic, spices and herbs makes it even easier to accommodate a variety of recipes. The recipe works well with your favorite mayo, whether store bought or homemade (I recommend using a pasteurized store bought mayo if you don't plan on using the whole batch of dressing within a couple days.) When you make the dressing, just use as little or as much buttermilk as you need to get to the desired consistency. I use less for dips and more for pourable sauce. My favorite combination of herbs to use is fresh dill, tarragon, parsley and basil for a traditional ranch flavor. One batch of my Lawry’s Buttermilk Ranch Dressing is enough to try all three of the recipes below, but have fun coming up with your own fun ways to use it!

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Prep Time: 15 mins | Total Time: 45 mins | Makes about 2 cups

1 cup mayo
1/2 cup sour cream
1/2 cup buttermilk plus more as needed
1 tablespoon Dijon mustard
2 tsp lemon juice, plus zest
1 teaspoon celery seed
1 small shallot, minced
1 teaspoon Lawry's Seasoned Salt, or to taste
1/4 teaspoon black pepper
1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)

In a large mixing bowl, combine the mayo, sour cream and enough buttermilk to reach the desired consistency (more for a pourable dressing; less for a thicker dip).
Add the mustard, lemon juice, zest of one lemon, celery seeds, shallot, seasoned salt and black pepper.
Finally, stir in the chopped herbs. Chill for 30 minutes to let flavors meld before serving.

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Bacon Ranch Chicken Salad

Growing up, my least favorite salad dressing was ranch. That all changed once I learned how to make it myself. The creamy tang and fresh herb flavors in homemade buttermilk ranch dressing is so refreshing over greens and veggies. When I'm working from home, a big salad like this is a staple for lunch and something my 2-year-old daughter enjoys sharing with me. It also makes a great dinner on weekends. I use whatever leftover protein and veggie scraps I have in the fridge to keep things quick and easy.

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Prep Time: 30 mins | Total Time: 30 mins | Serves 1-2

2 strips bacon
2 cups mixed lettuce greens
1/4 cup Buttermilk Ranch Dressing, more as needed
1/2 cup chopped rotisserie chicken
1 boiled egg, sliced
1/2 avocado, diced
2 tablespoons diced sweet onion
1/2 cup cherry tomatoes, halved or quartered
Lawry's Seasoned Salt
Black pepper

Add bacon to an unheated skillet. Heat skillet to medium high; cook bacon until crisp, about 15 minutes. Transfer bacon to a paper towel-lined plate and crumble bacon once cooled.
Meanwhile, in a large serving bowl, toss the lettuce with a tablespoon of dressing to lightly coat. Top with chicken, egg, avocado, onion and tomatoes. Season lightly with seasoned salt and black pepper. Drizzle with remaining dressing and crumbled bacon.

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Tuna Pasta Salad

Creamy pasta salads are perfect for picnics and barbecues. I've tossed this one with everything from diced chicken to roasted vegetables, but tuna is my son's favorite. In the summer, this same recipe transforms into an upscale lobster and fresh corn pasta salad, so it's pretty versatile! The flavor gets better if you give the pasta a chance to chill and absorb the dressing, so make it ahead of time if you can.

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Prep Time: 20 mins | Total Time: 1 hour | Serves 4

2 cups dry macaroni noodles
1 celery stalk, finely diced
2 green onions, thinly sliced
1 bell pepper, finely diced
1/2 cup Buttermilk Ranch Dressing, more as needed
1 can solid light tuna packed in water, drained
1 cup cherry tomatoes, halved
1/4 teaspoon black pepper, or to taste
1/4 teaspoon Lawry's Seasoned Salt, or to taste

In salted water, boil the pasta per package directions for "al dente" texture; about 8 minutes. Drain the pasta in a colander, rinsing with cool water. Shake off excess water and set aside to cool.
In a large mixing bowl, combine the celery, onions, peppers and 1/2 cup of dressing. Stir in the cooked noodles. Gently fold in the drained tuna, leaving some pieces in big chunks. Stir in the tomatoes. Season to taste with black pepper and seasoned salt.
Refrigerate for at least 30 minutes to let the flavors meld; add additional dressing if needed just before serving.

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Spicy Egg Salad Deviled Eggs

This is one of the easiest deviled eggs recipes I learned to make, inspired by a brunch appetizer I enjoyed at a local restaurant. My traditional recipe requires a smooth yolk filling and utilizes a piping bag. But in this version, extra egg whites are simply chopped finely and mashed with the yolks to make a chunky egg salad filling. I love the texture and flavor, plus it’s a great way to use the last of my homemade ranch dressing!

Prep Time: 30 mins | Total Time: 45 mins | Serves 6

6 extra large/jumbo eggs
1/4 cup Buttermilk Ranch Dressing, more as needed
2 teaspoons hot sauce, or to taste
1/4 teaspoon Lawry's Seasoned Salt, or to taste
1/4 teaspoon black pepper, or to taste
Finely chopped fresh chives (optional garnish)

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In a pot large enough to fit the eggs in a single layer, bring enough water to boil so that it will cover the eggs. Once water is boiling, carefully add the eggs. Boil 12 minutes for extra large eggs or 13 minutes for jumbo eggs.  Drain water from the pot, shaking the eggs back and forth to crack the shells slightly. Transfer eggs to a bowl of ice water and allow to cool completely. Once cool, peel the eggs under running water to help remove the shells. Pat dry.

Slice the boiled eggs in half and remove all the yolks. Set 6 of the egg whites aside. Finely dice the other 6 egg whites into tiny chunks. Add the chopped egg whites to a mixing bowl with the yolks, ranch dressing, hot sauce, salt and pepper, to taste. Use a fork to mash everything together until the yolk is evenly distributed and texture resembles egg salad. Add additional dressing only if needed, mixture should be moist but hold its shape.
Spoon the egg salad into the six remaining egg white halves. Garnish with chives and a pinch of black pepper. Serve immediately.

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Amiyrah's Quick & Easy: Mediterranean Shrimp and Pasta

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When I worked in a banquet hall many years ago, there was this one recipe that I always wanted to make at home. The patrons raved over how amazing “shrimp ala Pines” was, and I had to agree. It was the perfect blend of Mediterranean flavors- from the shrimp to the feta- with a little taste of sweetness that I assumed was honey. It was amazing! It’s been years since I’ve thought about that recipe, but that all changed when I had a craving for a quick shrimp recipe. It needed to be simple, delicious, and something the whole family would enjoy. This Mediterranean Shrimp and Pasta recipe is an homage to the original meal that made me so happy. For this easy meal, we used Lawry’s Herb & Garlic Marinade to bring the dish to life.

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Place shrimp in a bowl. Cover with ½ cup Lawry’s Herb & Garlic Marinade, and let marinate for 15 minutes.

Cook 1 pound of the pasta of your choice according to package directions (we chose penne). Drain and rinse; set aside.

Heat a large pan over medium heat and add 1 tablespoon of olive oil. Add chopped onions, and sauté until translucent. Add ground black pepper, crushed tomatoes, and 2 tablespoons of Lawry’s Herb and Garlic Marinade, stir together. (Yes! The marinade is working double duty for this recipe: as a marinade for the seafood, and as a seasoning for the tomato sauce.)

Add honey to sweeten the sauce. Cook sauce 10 minutes, stirring occasionally.

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Add marinated shrimp into the bubbling sauce. Top with crumbled feta cheese, cover, and reduce the heat to low.

After 5 to 7 minutes, the shrimp will be perfectly cooked, and the sauce will taste so good, you won’t be able to believe it took less than 30 minutes to make this meal. Place some pasta in a bowl, top with your Mediterranean shrimp, and enjoy!

I’m telling you, your family is going to love this recipe.

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Signature Italian Chicken Pasta Salad

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Signature Italian Chicken Pasta Salad

  • Serves 10

Ingredients

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Your Signature Burger

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Your Signature Burger

  • Serves 4

Ingredients

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Make Once, Eat Twice: Chicken

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From the Lawry's Kitchen

Make Once, Eat Twice: Chicken

Do half the work and get two days of meals with this tender, juicy chicken recipe using Lawry's® Signature Italian Marinade. Make it for tonight’s dinner and use the leftovers for tomorrow’s lunch. (That means you get more mom time with the kids.)

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Day 1: Grilled Tomato Bruschetta Chicken

INGREDIENTS:
3 pounds  boneless skinless chicken breasts
1 1/4 cup Lawry's® Signature Italian Marinade
6 plum tomatoes, sliced in half lengthwise
1tablespoon olive oil
1 tablespoon balsamic vinegar

PLACE chicken in large resealable plastic bag or glass dish. Coat well with 1/4 cup of the marinade. Refrigerate 30 minutes or longer for extra flavor. Discard marinade liquid after marinating. GRILL chicken over medium high heat 6 to 8 minutes per side or until cooked, brushing with fresh marinade, if desired. BRUSH tomato halves with 1/4 cup marinade. Grill over medium high about 2 minutes per side or until lightly charred. Remove from grill and cool. Chop tomatoes and toss with olive oil and balsamic vinegar. Serve grilled chicken topped with tomato mixture. Store leftovers in the fridge for Day 2.

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Day 2: Chicken Bruschetta Sandwiches

Whether it’s all to yourself or hanging out with the kids, freeing up any ounce of time you have is a blissful feeling. This recipe uses the leftovers from yesterday’s Grilled Tomato Bruschetta Chicken (made with Lawry's® Signature Italian Marinade) for a stress-saving meal that’s beyond delicious. 

INGREDIENTS:
4 Ciabatta rolls, sliced and lightly toasted or grilled
1/4 cup mayonnaise
1 tablespoon Lawry's® Signature Italian Marinade
1 tablespoon grated parmesan cheese
Romaine lettuce
Grilled Tomato Bruschetta Chicken (leftovers)

MIX mayonnaise, Italian Marinade and parmesan cheese in small bowl. SPREAD mixture on sliced rolls. TOP with lettuce, leftover chicken and tomato mixture.

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Amiyrah's Avocado Garlic Hummus

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Amiyrah's Avocado Garlic Hummus

This recipe is perfect as a side dish, potluck addition, or a wonderful snack for the family. Lawry’s Garlic Salt adds a wonderful zing to this twist on hummus.

Prep Time: 10 minutes | Total Time: 10 minutes | Serves 6


Ingredients

1 can garbanzo beans, drained
1 large, ripe avocado, peeled and stoned
2 tablespoons olive oil
2 tablespoons hot water
2 teaspoons cumin
2 teaspoons Lawry’s Garlic Salt
1 1/2 teaspoons tahini or melted peanut butter
1/2 teaspoon ground black pepper

Instructions Place all ingredients, except hot water, in the blender or food processor. Blend together, and drizzle in hot water. Blend until smooth. Season to taste, adding more Lawry’s Garlic Salt or pepper, if necessary. Place in an airtight container, and chill until ready to serve. Enjoy.

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From the Lawry's Kitchen

Taco Tater Tip

Toss 2 lb. sliced potato wedges lightly with oil and sprinkle with taco seasoning. Roast in a 425ºF oven for 30 minutes or until tender. Sprinkle with shredded cheddar and bake until cheese is melted. Top with sour cream and sliced green onions.

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Little Helpers: Crispy Seasoned Kale Chips

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From the Lawry's Kitchen

Little Helpers: Crispy Seasoned Kale Chips

Enlisting kids to help you cook can help them become interested in new ingredients and eat healthier food–like these fun snacks. Try flavorful kale chips with Lawry’s Seasoned Salt for the perfect movie night or after-school bite. Hint: You can ask the little ones for help washing the greens, spinning them dry and sprinkling the seasoning before you place chips in the oven.

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INGREDIENTS:
1 pound kale
1 tablespoon olive oil
2 teaspoons Lawry's® Seasoned Salt 

PREHEAT
oven to 400°F. Wash kale well, remove the stems and cut leaves into 2” or 3" pieces. Dry in salad spinner or with paper towels. Transfer to large bowl. Drizzle with oil and sprinkle with seasoned salt; toss to coat well. PLACE kale in single layer on two large shallow foil-lined baking pans. BAKE one pan at a time for 15 minutes or until crisp, rotating pan halfway through cook time. Cool 1 to 2 minutes before serving.

KID’S TASK: Have them wash the kale, sprinkle Lawry’s and place “chips” on the pan.


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Amiyrah's Quick & Easy: Moroccan Chicken

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Amiyrah is a mother of three and the founder of “4 Hats and Frugal,” a blog that finds the fun in frugality.

Amiyrah's Quick & Easy: Moroccan Chicken

Everyone loves a twist on the usual chicken dish. This Moroccan Chicken is a wonderful recipe that the whole family will enjoy. The addition of Lawry’s Seasoned Salt adds a familiar taste to an exotic, but simple, dish. Serve with a side of couscous and your favorite vegetable, and enjoy!

"Lawry’s Seasoned Salt adds a familiar taste to an exotic, but simple, dish"

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"Lawry’s Seasoned Salt adds a familiar taste to an exotic, but simple, dish"

Prep Time: 10 mins | Total Time: 35 mins | Serves 8

1 tablespoon ground cinnamon
1 tablespoon ground cumin
2 teaspoons dried parsley
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon ground black pepper
2 tablespoons olive oil
8 bone-in chicken thighs

Preheat oven to 375 degrees.
In a small bowl, combine the first 6 ingredients. Set aside.
Place chicken thighs on a cookie sheet, or shallow casserole dish.
Pour the seasoning mixture over the chicken thighs, coating evenly with a basting brush or spoon.
Place chicken in the oven. Bake for 30 to 35 minutes, or until golden brown and cooked through.
Serve and enjoy!