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Angela's Quick & Easy: Grilled Lemon Pepper Wings
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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."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."
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.
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)
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.
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).
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.
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.)
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!
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.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!"
"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!
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.
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.
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.
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.
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.
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)
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.
Amiyrah's Quick & Easy: Mediterranean Shrimp and Pasta
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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.
Ingredients:
Prep Time: 15 mins | Cook Time: 20 mins | Serves 4
1 box (16 ounces) pasta, penne
1 pound extra large shrimp, peeled and deveined
1/2 cup and 2 tablespoons Lawry’s Herb & Garlic Marinade, divided
1 large yellow onion, chopped
1 can (28 ounces) crushed tomatoes
1/2 teaspoon black pepper
1 tablespoon honey
3 oz crumbled feta cheese
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.
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.
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.
Signature Italian Chicken Pasta Salad
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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.)
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.
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:MIX mayonnaise, Italian Marinade and parmesan cheese in small bowl. SPREAD mixture on sliced rolls. TOP with lettuce, leftover chicken and tomato mixture.
Amiyrah's Avocado Garlic Hummus
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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.
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.
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.
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.
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.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"
"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!
Little Helpers: Grilled Italian Chicken Margherita Flatbread
Whether it’s to lighten your load or get kids interested in cooking, putting tiny sous chefs to work is a fun activity for the whole family. Here’s a recipe for flavorful chicken & tomato flatbreads that kids can help you pull together. Make chicken the night before to save even more time.
1 pound boneless chicken breasts
1/2 cup, Lawry's® Signature Italian Marinade, divided
2 large( 12-inch) flatbreads
3 cups shredded fresh mozzarella cheese, divided
4 plum tomatoes, thinly sliced
Fresh basil leaves
Non-stick cooking spray
PREHEAT oven to 425°F. 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. Remove from marinade and discard any remaining liquid. GRILL chicken over medium heat 6 to 7 minutes per side or until cooked, basting with 2 tablespoons of marinade. Cut chicken into thin strips. TOSS tomatoes with 2 tablespoons of marinade. Place flatbreads on a greased baking sheet. Layer flatbreads with 1/2 of the cheese, grilled chicken, tomatoes, more cheese, and basil. BAKE for 10 minutes or until golden brown. Slice and serve!
KID’S TASK: Ask them to toss tomatoes with marinade and add flatbread toppings with you.
Make Once, Eat Twice: Veggies
Get two meals for half the work with this flavorful grilled veggie recipe. Five kinds of produce and Lawry’s Seasoned Salt makes for a delicious way to squeeze in a veggie serving and save you steps the next time you’re cooking (That means you get more mom time with the kids.)
Day 1: Grilled Seasoned Vegetables
INGREDIENTS:
2 teaspoons Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
2 tablespoons olive oil
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 medium yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 small red onion, thin sliced
MIX seasoned salt and pepper in small bowl. Drizzle oil over vegetables in large bowl. Add seasoning mixture; toss to coat well. PLACE vegetables in grill basket, grill rack or thread onto skewers. GRILL over medium heat 10 minutes or until vegetables are tender, turning occasionally. Refrigerate leftover vegetables for Day 2.
Day 2: Grilled Vegetable Frittata
We can’t think of a more classic leftovers recipe than frittata–and this one’s anything but bland. Incredibly easy to prepare, easy on the wallet and made with the Lawry’s Grilled Seasoned Vegetables from Day 1, it’s the perfect addition to brunch or even breakfast-for-dinner.
INGREDIENTS:
2 cups Grilled Seasoned Vegetables (leftovers)
6 eggs
1/4 cup milk
1 teaspoon Lawry's® Seasoned Salt
2 medium plum tomatoes, sliced
1 cup shredded mozzarella cheese
HEAT large ovenproof nonstick skillet on medium. Add leftover vegetables; cook and stir 1 to 2 minutes or until heated. BEAT eggs, milk and Seasoned Salt in medium-sized bowl. Pour into skillet. Cook on medium-low for 5 minutes without stirring, or until eggs are set on the bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese. BROIL 4 to 5 minutes or until eggs are fully set and cheese is lightly browned.
Little Helpers: Philly Cheesesteak Quesadillas
There’s nothing more craveable than a Philly Cheesesteak….until it meets a quesadilla form. This kid-friendly recipe is designed so that little ones can help you with the cooking process. Have them give you a hand with spreading filling on the tortillas, sprinkling cheese into the pan, and more.
Ingredients:
1 tablespoon oil
1 pound boneless chicken, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 teaspoons Lawry's® Garlic Salt
8 ounces cheese, such as cheddar, cubed
6 flour tortillas (8” each)
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high. Add chicken; cook and stir until browned. Add onion and Lawry’s Garlic Salt; cook and stir 5 minutes or until chicken is done. Stir in cheese until melted. PLACE 3 tortillas on a baking sheet. Spread 1/3 of the chicken mixture evenly on each tortilla. Cover with tortillas and lightly brush with oil. Sprinkle with more Lawry’s, if desired. BAKE 5 minutes or until heated. Cut into 3-inch wedges and serve.
KID’S TASK: Ask them to help assemble quesadillas and brush tortillas with oil.
Yvette's Quick & Easy: One Skillet Mexican Chicken
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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog MuyBuenoCookbook.com. Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.One-skillet dinners seem to be all the rage, and it’s understandable why. No one loves to wash dishes! Skillets make dinner uncomplicated and cleanup even easier. This chicken breast skillet couldn't be any simpler or satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings, giving it a juicy, tender and delicious flavor. Combined with colorful bell peppers, a slight hint of jalapeño, roasted corn and tangy lime–this dish has authentic Mexican flavors is ready to eat in less than 30 minutes.
Prep Time: 15 mins | Total Time: 15 | Serves 4-6
Ingredients:
4 to 5 boneless skinless chicken breast tenderloins
1½ teaspoons cayenne pepper (or chili powder)
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon Lawry’s Garlic Salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 tablespoons unsalted butter
2 (15.25-oz.) cans whole kernel corn, drained and rinsed
1 jalapeño, thinly sliced
3 mini sweet bell peppers, sliced thinly
1 large clove garlic, minced
½ teaspoon salt
1 lime juiced
1 lime, cut into wedges
1/2 tablespoon dried oregano
½ cup water
Preheat broiler.
On a plate, combine cayenne pepper or chili powder, seasoned salt, garlic salt, black pepper, and flour. Lightly dredge the chicken in mixture and shake off any excess.
Melt 2 tablespoons of butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook about 2 to 3 minutes on each side until browned. Transfer to a plate.
Add remaining butter, corn, jalapeño, bell peppers, garlic, and salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
Add the chicken, lime juice, oregano, and water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
Transfer the skillet to the broiler. Broil until corn and chicken are browned, about 3 minutes. Serve with lime wedges..
Angela's Traditional Twist: Savory French Toast
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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.
Prep Time: 10 mins | Cook Time: 15-20 mins | Serves 4
4 large eggs
¾ cup whole milk
¼ cup heavy cream
2 teaspoon Lawry’s Garlic Salt, or to taste
1 tablespoon dijon mustard
½ teaspoon black pepper
Pinch of cayenne pepper
8 thick slices of day old bread (such as Challah, Brioche, French or good quality white sandwich bread)
Freshly grated parmesan cheese, as needed
Butter, as needed
Cooking oil, as needed (such as canola or grapeseed oil)
Instructions:
Whisk together the eggs, milk and heavy cream until no streaks of egg remain. Stir in garlic salt, mustard, black pepper and cayenne.
Soak each slice of bread until it absorbs a good amount of the egg mixture, but not so much that it’s mushy or falling apart. Transfer the soaked bread to a cooking rack set over a baking sheet, allowing excess egg mixture to drip off. Grate parmesan cheese over the tops of the bread.
Meanwhile, preheat a large griddle or cast iron skillet over medium high heat. Add a couple tablespoons of butter and a tablespoon of cooking oil, swirling to coat the bottom of the pan. Once sizzling, place bread parmesan-side down. Only cook as many slices of bread that will fit in the skillet comfortably at once, so you’ll probably need to work in batches. Grate parmesan cheese over the tops of the bread slices while they cook. After a couple minutes or when the bread is golden brown, flip and cook the other side. Once both sides are golden brown, transfer to a paper towel lined plate. Grate a dusting of cheese over the tops. Continue cooking the remaining slices in bread, adding butter and oil to the skillet in between batches as needed. If desired, the cooked French bread can be kept warm in an oven heated to 200° F until ready to serve.
Amiyrah's Quick & Easy: Salmon with Vegetable and Quinoa
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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.
Prep Time: 15 mins | Total Time: 35 mins | Serves 6
In a medium saucepan, bring quinoa and 2 cups of water to a boil. Cover and reduce heat to low. Cook for 15 minutes.
While quinoa cooks, place salmon fillets in a small bowl and coat with Lawry’s Zesty Seafood Marinade. Marinate in the fridge 15 to 20 minutes.
Heat oil in a cast iron skillet over medium-high. Place peppers and onions in skillet. Cook, stirring frequently for 5 to 7 minutes or until the vegetables are soft. Add spinach, one cup at a time, until each batch is just wilted. Add black pepper and stir.
Remove salmon fillets from bowl, discard any remaining marinade, and nestle each fillet in between the vegetables. Each fillet should be placed in its own little “pocket” within the pan.
Cover, reduce heat to medium, and let cook for 7 to 10 minutes or until salmon is cooked through.
Serve salmon and veggies over quinoa and enjoy.
When boneless chicken breast goes on sale, purchase extra for this handy kitchen hack. Place 2-3 breasts in re-sealable quart freezer bags. Add your favorite Lawry’s® marinade to coat lightly. Lay flat to freeze. On days when you need a quick meal, move the bag from freezer to refrigerator in the morning to defrost the marinated chicken. Take it to the grill later and dinner is served!
Amiyrah's Quick & Easy: Hawaiian Beef Kabob
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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.
In a large bowl, mix ground beef, Lawry’s Hawaiian Marinade, pineapple juice and black pepper. Be sure not to over-mix; just stir together until ingredients are combined. Use your hands if need be.
Form the mixture into 8 sausage shapes and thread onto skewers or chopsticks.
Heat outdoor grill or indoor grill pan to medium. Brush kabobs with olive oil.
Place kabobs on the grill and cook about 4 minutes per side, until meat is cooked through. They should be cooked after 7 to 8 minutes.
Place kabobs on a plate and set aside.
Now grill the sliced pineapple and onions for 2 to 3 minutes per side.
Serve Hawaiian Beef Kabobs alone or with a hearty side salad. Enjoy!
MOM TIP #1: After forming kabobs, refrigerate them 15 to 20 minutes. This helps them stay intact on the grill.
MOM TIP #2: Don’t forget to grill those pineapple slices and onions! After kabobs are finished, use the residual heat to char the pineapple and onion slices.
Greek Grilled Chicken Pizza
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Yvette's Traditional Twist: Ground Turkey Nachos
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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog MuyBuenoCookbook.com. Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.Nachos are a favorite in my home. We usually make nachos whenever we have grilled meat or shredded chicken leftovers. This recipe is made with ground turkey making these nachos simple to make any day of the week. The best part is they only take 30 minutes to make and I guarantee your family will love them.
These nachos are topped with lots of delicious toppings and are super satisfying. When it comes to cheese for my nachos, I like to use white melty cheese such as Oaxaca, Quesadilla, or Monterey Jack, but in this recipe I couldn’t resist using pepper jack cheese for a kick of spice.
Prep: 15 mins | Cook Time: 30 mins | Serves 4-6
1 tablespoon olive oil
1⁄2 cup chopped white onion
1/2 cup chopped bell pepper
1 pound lean ground turkey
1 teaspoon Lawry’s Garlic Salt
1 teaspoon Lawry’s Seasoned Salt
Corn tortilla chips
1 (15-ounce) can black beans, drained and rinsed
2 roma tomatoes, chopped
2 jalapeños, sliced
2 cups shredded cheese, such as pepper jack, Monterey jack, oaxaca or quesadilla
Optional Toppings:
Chopped fresh cilantro
Crema Mexicana or sour cream
Salsa
Ground Turkey:
1. In a large skillet heat olive oil over medium heat. Add onion and bell peppers and cook for about 2 minutes.
2. Add ground turkey and brown. Mash meat so you have small pieces of meat.
3. Add garlic salt, seasoned salt, and cook over low heat for about 8 to 10 minutes.
Nachos:
1. Preheat oven to 350 degrees F.
2. Place half of your tortilla chips across the bottom of a baking sheet lined with parchment paper.
3. Spoon half of the turkey mixture, beans, tomatoes, and jalapeños evenly over chips. Top with half of the cheese.
4. Repeat to build another layer.
5. Bake until the cheese is melted and bubbling and veggies are warm, about 15 minutes for a single layer or 20 minutes for multiple layers.
6. Sprinkle nachos with cilantro and top with crema and salsa, if desired.
Beef and Shiitake Kabobs
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Mediterranean Style Pork Chops
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Yvette's Quick & Easy: Beef Short Ribs
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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog MuyBuenoCookbook.com. Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.Every once in a while I crave short ribs surrounded with potatoes, carrots and onions just like my grandma would make. On Sundays, she would make beef short ribs sprinkled with basic seasonings and cook them low and slow in an electric skillet. Then after Sunday mass, all my aunts, uncles and cousins would stop by for lunch. She would feed everyone who visited and somehow the food never ran out. Like the miracle of the five loaves and two fishes, how she fed so many visitors still remains a mystery. Her warm, inviting home with friends and relatives in place at her kitchen table is a vision that lives fondly in my memory.
"She would feed everyone who visited and somehow the food never ran out."
"She would feed everyone who visited and somehow the food never ran out."
I gave these ribs a moderate sprinkling of the Lawry’s Seasoned Salt and Garlic Salt, and baked them for a little over two hours. My house smelled amazing and the seasoning let the full flavor of the beef ribs shine.
Prep Time: 10 mins | Total Time: About 2 ½ hours | Serves 8
4 pounds beef short ribs
2 tablespoons olive oil
8 ounces beer
3 russet potatoes, quartered
2 carrots, peeled and quartered
1 tablespoon Lawry’s Seasoned Salt
1 tablespoon Lawry’s Garlic Salt
1 tablespoon ground pepper
2 bay leaves
½ onion, sliced
Preheat oven to 350°F. Arrange all the ribs in a roasting pan, casserole dish or Dutch oven.
Pour olive oil and beer over the ribs and surround with potatoes and carrots.
Sprinkle Lawry's Seasoned Salt, Lawry's Garlic Salt and pepper over meat and place bay leaves and onion slices on top.
Cover with aluminum foil or oven-safe lid and bake for 2 to 2 ½ hours.
Carefully remove the foil or lid and turn the meat over.
Replace covering and bake for an additional 15 to 20 minutes.
Remove bay leaves before serving.
Tip: Ribs are done when you try prying the meat off the bone; the meat will be loose and spin with little to no resistance.
Mix Sesame Ginger Marinade with ketchup 3:1 for an easy Asian Style BBQ Sauce to baste on chicken, steak or pork during the last few minutes of grilling.
Feelin’ spicy? Add crushed red pepper to the BBQ mixture.