I can follow a recipe, but I've never been the kind to throw in a little of this and a little of that into a skillet and end up with something edible. You can ask Matt about The Great Pad Thai Debacle or The Fish Taco Disaster. Not pretty. Now we just go out to eat those sorts of exotic foods.
But I think I have one trick up my sleeve. Or maybe not. If you're a "real" cook you should probably stop reading now. For the rest of you, here it is: Lawry's and garlic powder. I use this little combo for seasoning guacamole, eggs, grilled zucchini, steamed broccoli.... I don't even measure them. I just sprinkle or dash or whatever. And people eat these dishes and say they taste good. And I really like the flavor.
How about you? Do you have any simple cooking tricks? Emphasis on the word simple.
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22 comments:
fresh garlic and olive oil in a skillet makes the house smell like i've been slaving all day. then i just throw in some chicken, with some kind of sauce and a veggie. nothing fancy--but it works!! xo
I just made French Dip sandwiches last night. 2 lbs of a rump roast (with the fat trimmed off), one can of french onion soup, one can of beef broth, one bottle of beer. Turn the slow cooker on low for 7 hours and it's done! Paired it with a salad and Trader Joe crinkle cut potato wedges. Finished! And I barely did a thing!
A jar of Paul Newmans's Tomato Basil Speg. Sauce, small carton of whipping cream, and a can of rotel mixed together and heated makes a really nice spicy sauce mixed with a "fancy" noodle like bowtie pasta =) and I consider it a meal.
Lipton onion soup mix or the powdered Hidden Valley Ranch dressing tastes great on so many things: potatoes, chicken, veggies, etc. It's a great way to act like you know what you're doing - which in my case I certainly do not! :)
I don't have any of my own secrets, but I swear by Rachael Ray. I know lots of people find her annoying, but her recipes feed us most days!
Whenever I use taco seasoning (or fajita), I add extra cumin and sometimes cayanne, if the people who will be eating the tacos like spicy food. I get lots of compliments on 'my' taco seasoning that way.
I love Lowrys on Green Beans and my youngest loves it!! She eat green beans elsewhere and says "they dont make it like you do"
I'm a huge fan of lemon pepper.
Garlic salt with parsley is my favorite. I use it on everything. Anytime i am making a mexican meal I season with cumin, the above garlic salt, onion powder and pepper. If it doesn't have enough mexican flair, just add mor cumin. This will make tacos, enchiladas, gaucamole, tortilla soup, etc. Quick stand by.
Those two brands are my favorite to cook with along with some black pepper.
We use a lot of Lawry's and garlic powder too...great to flavor hamburgers too (with a little Worcestershire sauce...one of our favorite tricks). Roasted red pepper seasoning is another one of our favorites to spice things up...great on chicken, burgers, over veggies, and even in some salad.
I agree about the garlic and olive oil. Though, for time's sake I have minced garlic from a jar in the fridge!
This cracks me up!!! I love just throwing things together and adding whatever spices sound good at the moment until I think it tastes good.
I buy the bag of bacon bits at Costco and throw it in to eggs, soups, sandwiches, salads, etc. It makes almost anything taste a little better.
♥ Jen
I also swear by Lawry's and another seasoning I get locally, Alpine Spice. My other trick to make chicken breasts better is to pound them with a meat mallot....it makes a world of difference!
oops.
Make these and you'll be a rock star in your own home. They are easier than rice krispy treats.
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Little dabs of cream cheese in eggs that have been scrambled and slowly set.
Also, fresh lime slices anytime you serve Mexican food.
I always think a little fresh herb on top elevates anything!
I do have a tip to keep the herb fresh - I store the bunch with the stems standing in a cup of water, covered with a produce bag in the fridge. It's amazing how much longer cilantro or any herb lasts like that.
Too funny! I pretend that I am a great cook with these two spices as well. The only difference is that I use black pepper on certain foods. I sometimes also use ground red pepper on my husband's food!
This cracks me up!!! I love just throwing things together and adding whatever spices sound good at the moment until I think it tastes good....& I always think a little fresh herb on top elevates !!!
--
Reenee
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Grill Mates Montreal Steak seasoning. I sprinkle it on any meat, cook 6 minutes on each side and viola... it just taste like the ones we eat at restaurants!
Also swear by Rachael Ray. Hey, she does 30-minute meals and for this "cooking-challenged" girl, the lesser time in the kitchen the better! {lol}
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