The proportions here are approximate. We’ll adjust them based on experience after making it a couple of times.
This is a homemade seasoning that works as well as Zesty Lemon Seasoning. It’s not the same, just equally well received and as easy to use.
Mix everything together well and then use the same way you would use Seasoned Salt.
Boil quinoa in 8 chips of water. Saute veggies. Mix pesto, whipping cream, and ranch. Then combine everything.
Ingredients
soy sauce
Mr. Yoshida’s sweet & savory marinade/cooking sauce
Chicken strips
Mix equal parts soy sauce and Mr. Yoshida’s in a frying pan. Place chicken strips in the pan and brown both sides over medium heat then add water, cover and simmer for 10 minutes to get the flavor fully through the chicken.
Two chicken breasts
Salt
Basil
Cut chicken breasts into strips (at least make sure they’re not too thick so the seasoning can go all the way through). Salt generously and sprinkle basil flakes. Turn the chicken over and season the second side likewise. Grill until the chicken is cooked through.
I did this with basil and it was wonderful but I suspect that you could use other seasonings such as oregano, thyme, etc. with good success.
Ingredients
Instructions
Bring water to a boil and add bullion, carrots, celery, potatoes salt and pepper. After 20 minutes (10 minutes if using previously cooked potatoes) add macoroni and boil for another 8 minutes before adding turkey for a final 2 minutes.
Prep time: 10 minutes
Cook time: 30 minutes
This makes a huge amount of food and the pasta gets soggy if you try serving it a day or more after making it. Think very carefully about how much you need before you decide to double this recipe. If you expect to have leftovers you should probably not include the macoroni.
Marinate/soak skinless chicken overnight or for at least 3-4 hours in a mixture that is about 2 parts sprite and 1 part soy sauce. Then it’s off to the grill. (You can also bake the chicken on a cast iron griddle that has been preheated.)