September 06, 2013

Caprese Skewers with Only Herbs Original Blend

Ingredients:

20 baby tomatoes, sliced in half

3 pieces String Cheese. Cut into 8 cubes per string.

1 Tablespoon Only Herbs Original Blend

Fresh basil, larger leaves torn in half

Cracked black pepper

Extra-virgin olive oil

Good aged balsamic vinegar

 

Directions:

Using a skewer, put 1/2 tomato, cut side up, followed by a piece of mozzarella, basil, second piece of mozzarella and finish with another tomato half. Season skewers with Only Herbs Original Seasonings, pepper, oil and vinegar.  Enjoy!

  

February 24, 2014

Zucchini Lasagna - Low Carb

Servings:4

Ingredients:

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)

1 lb. lean ground beef

1/4 cup onion, chopped

2 small tomatoes, diced

1 (6 ounce) can tomato paste

1 garlic clove, minced

1 Tb. Only Herbs Gourmet Italian Seasoning

1/4 cup water

1/8 teaspoon pepper

1 egg

3/4 cup low fat cottage cheese (or low fat or fat free ricotta)

1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)

1 teaspoon flour

Directions:

1. Cook zucchini until tender, drain and set aside.

Fry meat and onions until meat is brown and onions are tender; drain fat.

Add next 7 ingredients and bring to a boil.

2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

3 In small bowl slightly beat egg.

4. Add cottage cheese, half of shredded cheese and flour.

5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

6. Bake uncovered at 375 degrees F for 30 minutes.

7. Sprinkle with remaining cheese. Bake 10 minutes longer.

8. Let stand 10 minutes before serving.

September 06, 2013

Garlic-Infused Oil with Only Herbs Italian Seasoning for Bread Dipping

Recipe courtesy Emeril Lagasse, 2004...enhanced with Only Herbs Italian Seasoning

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

3 min

Level:

Easy

Serves:

1/2 cup oil

Ingredients

Directions:

To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)

To make the dipping sauce, place the oil at room temperature in a plate. Sprinkle desired amount of Only Herbs Italian Seasoning in plate. Dip with hot Italian Bread.

September 06, 2013

Roll Tide Breakfast Rolls with Only Herbs Original Blend Seasoning

 

Yield: Makes 10 servings

Total: 20 Minutes

  • 10 (6--inch) fajita-size flour tortillas
  • 1/2 (16-oz.) package ground pork sausage
  • 6 large eggs
  • 1 teaspoon Only Herbs Original Blend
  • Vegetable cooking spray
  • 1/2 cup shredded colby-Jack cheese blend
  • Salsa (optional)
  • Sour cream (optional)

Instructions:

1. Wrap tortillas loosely with aluminum foil, and place in a 250° oven for 10 minutes.

2. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.

3. Whisk together eggs and 2 Tbsp. water. Stir in Only Herbs Original Seasoning. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)

4. Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.

 

Time out! Go leaner and make a substitution— 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.

September 06, 2013

Homemade Baked Tortilla Chips Seasoned with Only Herbs Gourmet Griller

 

Prep time: 20 min Bake time: 7 min

Ingredients:

Start with 8 Flour tortillas, corn tortillas, and/or wheat tortillas (more can be used if desired)

Nonstick cooking spray (I like to use the olive oil spray)

Only Herbs Gourmet Griller

Preheat oven to 400 degrees F.

Preparation:

Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. Sprinkle on both sides with Only Herbs Gourmet Grillers.

Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can ea.

Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

October 18, 2012

BAKED TALAPIA FISH FILLET

 
 
Ingredients:
2 - 4 Tilapia Fish Fillet
1 c. Low Fat Buttermilk
1 c. Pepperidge Farm Herb Seasoning Stuffing
Only Herbs Original Seasoning (enough to sprinkle over fish)
Only Herbs Faith's Blend (enough to sprinkle over fish)
 
Pour Buttermilk into a saucer or small dish.
Dip Fillet into buttermilk.
Season with Original blend and Faith's blend.
Sprinkle stuffing mix on to each fillet.
Put fillet on non-stick pan.
Bake 450 uncovered for approx. 15 min. depending on thickness of fillets. You may want to check fillets after 10 min. if they are thin.  Serve with grilled or fresh steamed veggies.

October 18, 2012

ONLY HERBS LEMON OLIVE OIL PASTA with CHICKEN

 
 
Ingredients:
3 large chicken breasts
1 large can of Mandarin Oranges - drained
1 16 oz. Box Vermicelli spaghetti
¾ c. sliced green olives
¼ c. Only Herbs extra-virgin lemon olive oil
4 Tbs.(1 Tbs. reserved) Only Herbs Original Seasoning Salt
2 Tbs. Only Herbs Fine Sea Salt

Boil Chicken breasts and 3 Tbs. Only Herbs Original Seasoning Salt in large pot until cooked - approx. 45 minutes.
Remove chicken, reserving broth.
Bring broth to boil. (More water may be needed at this time) Add 16 oz. Box Vermicelli spaghetti and 2 Tbs. Only Herbs Fine Sea Salt. Cook according to package directions.
While pasta is cooking; shred chicken then add olives.
After pasta is done, add to chicken and olives. Then add reserved 1 TBS. of Herbs Original Seasoning Salt, can of drained Mandarin Oranges and ¼ c. Only Herbs extra-virgin Lemon Olive Oil.
Stir very carefully not to break up oranges too much. Note: More Lemon oil may be added if needed.
Serve with Italian bread.  Serves 4 to 5.  Serve hot or cold.

October 18, 2012

SPINACH BACON QUICHE

 
 
Ingredients:
1 (9-inch) refrigerated pie crust
2 cups Chopped Baby Spinach, packed
6 large eggs, beaten 
1 ½ cup heavy cream 
1 lb. cooked crumbled bacon
½ tsp. Only Herbs Original Seasoning Salt
½ cup shredded Swiss cheese

Directions:
Preheat oven to 375 degrees. Carefully fit pie crust to 9-inch glass pie plate. Fold edges under and crimp. Combine eggs, cream and seasoning salt in food processor or blender. Layer spinach, bacon and cheese over bottom of pie crust. Pour in egg mixture. Bake 40 minutes, until egg mixture is set. Serves 4 to 6.

October 18, 2012

POTATO BACON SOUP


 
Ingredients:
8 slices bacon, chopped
1 (12-oz) Can cream of chicken soup
1 C. onion, chopped
2 ½ c. potatoes, cubed
2 cups milk
1 cup water
1 tsp. each of Only Herbs Original Blend and Faith’s Blend
1 cup sour cream

In a large skillet, fry bacon until crisp.
Add Onion and sauté until tender, about 2 to 3 minutes.
Drain grease.
In a medium pot, cook potatoes in 1 cup water for 10 to 15 minutes.
Stir in sour cream and soup until well blended.
Add bacon and onions, and mix.
Add milk gradually, stirring constantly.
Add seasoning’s and blend well.
Heat on med. but do not boil.
Serves 4 to 6

October 18, 2012

Mediterranean Couscous Salad

 
 
Ingredients:
1 cup chicken broth
3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese 
 
Directions:
1. In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
2. In a large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
3. In a small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over  vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese. Serves 8 ( 1/2 Cup serving)