Bacon Pepper Corn 1 (16 ounce) package frozen whole kernel corn, thawed and well drained 1 tablespoon olive oil ½ cup diced red bell pepper ½ cup sliced green onions 2 teaspoons Garlic Pepper Seasoning 3 tablespoons mayonnaise 2 tablespoons Bacon Pepper Jam 1. Dry corn kernels with clean paper towels. In large skillet, heat oil over medium-high heat. 2. Add corn, peppers, onions and Garlic Pepper Seasoning. Sauté 5-6 minutes or until peppers are tender and corn is slightly browned. 3. Stir in mayonnaise and Bacon Pepper Jam. Continue sautéing until heated through. Salt and pepper as desired. Garlic Pepper Fries with Simply Salsa Sour Cream 1 (26 ounce) package frozen extra-crispy fast food fries 2 teaspoons Garlic Pepper Seasoning ¾ cup sour cream 1-2 tablespoons Simply Salsa Mix 1. Prepare fries according to package directions. Sprinkle with Garlic Pepper Seasoning before baking. 2. Meanwhile, in small bowl, combine sour cream and Simply Salsa Mix; salt and pepper as desired. 3. Serve fries with Simply Salsa sour cream. Make Ahead: Prepare step 2 and place in a storage container. Refrigerate up to 1 day ahead.
Caesar Salad with Garlic Pepper Croutons 4 cups cubed take n bake French baguette bread ¼ cup butter, melted 5 tablespoons grated Parmesan cheese, divided 1 teaspoon Garlic Pepper Seasoning 18 ounces chopped Romaine lettuce 24 grape tomatoes, cut in half, optional ½ cup cooked and crumbled bacon, optional ¼ cup thinly sliced shallots or red onion, optional Creamy Caesar dressing 1. Preheat oven to 425 F. Place bread cubes on large foil-lined baking sheet, drizzle with butter and sprinkle with 3 tablespoons cheese and Garlic Pepper Seasoning. Toss to coat. 2. Bake 10 minutes or until golden brown, turning over halfway through. Cool. 3. In large mixing bowl, combine lettuce with remaining ingredients and croutons. Toss to coat with desired amount of dressing. Divide among 6 salad bowls. Garnish with remaining 2 tablespoons Parmesan cheese. Make Ahead: Prepare through step 2. Store in airtight container up to 2 days ahead. Garlic Pepper Roasted Broccoli 1 (16 ounce) package frozen broccoli florets, thawed 3 tablespoons olive oil ¼ cup grated Parmesan cheese 1 teaspoon Garlic Pepper Seasoning 1. Preheat oven to 425 F. Place broccoli on a foil-lined large baking sheet. Drizzle with olive oil; sprinkle with cheese and Garlic Pepper Seasoning. Salt and pepper as desired. Toss to coat. 2. Bake 5 minutes. Stir and continue baking 5 minutes or until desired doneness and tips are slightly browned. Salt and pepper as desired.
Salsa Rice 1 tablespoon olive oil ½ cup chopped onion 1 poblano pepper or green bell pepper, chopped 1 teaspoon Garlic Pepper Seasoning 1 cup long-grain white rice 2 cups reduced sodium chicken broth 1 (14.5 ounce) can diced tomatoes, undrained 1-2 tablespoons Simply Salsa Mix 1. In large saucepan, heat oil over medium-high heat. Add onions, peppers and Garlic Pepper Seasoning; salt and pepper as desired. Sauté until onions are softened, about 2-3 minutes. 2. Stir in rice; sauté 1 minute. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 15-20 minutes or until rice has absorbed liquid, stirring occasionally. Salt and pepper as desired. 3. Remove from heat and let stand 5 minutes before serving; stir.
Cheesy Skillet Potatoes 1 3 cup vegetable oil 1 (28 ounce) package frozen potatoes O Brien 1 tablespoon Onion Onion Seasoning 1½ cups shredded Cheddar cheese 1. In large skillet, heat oil over medium-high heat. Add potatoes and Onion Onion Seasoning; salt and pepper as desired. 2. Cover and cook 15-18 minutes or until golden brown, stirring and turning over every 3-4 minutes. 3. Sprinkle with cheese; cover and continue cooking 2-3 minutes or until melted. Mixed Greens with Rustic Herb Vinaigrette 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon Rustic Herb Seasoning 1 tablespoon honey 3 tablespoons olive oil 10 ounces mixed greens 2 medium tomatoes, cut into wedges 1 medium cucumber, sliced 1 medium carrot, peeled and sliced Shredded Cheddar cheese and croutons, optional 1. In small bowl, combine first 4 ingredients; whisk to combine. Whisk in oil. Salt and pepper as desired. 2. Divide remaining ingredients among 6 salad plates. Drizzle with dressing.
Parmesan Roasted Broccoli 1½ tablespoons Onion Onion Seasoning 1½ tablespoons water ¾ cup plain panko bread crumbs ½ cup grated Parmesan cheese 1 tablespoon olive oil 1 (16 ounce) package frozen broccoli florets, thawed 1. Preheat oven to 375 F. In medium microwave-safe bowl, combine Onion Onion Seasoning and water. Microwave on HIGH 30 seconds. Let cool slightly. Stir in bread crumbs, Parmesan and oil; salt and pepper as desired. 2. Place broccoli on large foil-lined and greased baking sheet; salt and pepper as desired. Sprinkle with bread crumb mixture. 3. Bake 20-23 minutes or until bread crumbs are browned and broccoli is tender. Rustic Peas & Bacon 4 bacon slices, diced 1 (16 ounce) package frozen sweet peas 1 tablespoon Rustic Herb Seasoning ¼ cup grated Parmesan cheese 1. In medium skillet over medium-high heat, sauté bacon until crisp. Remove bacon to paper towels. 2. Add peas and Rustic Herb Seasoning to bacon drippings; sauté 8-10 minutes or until heated through. 3. Stir in bacon and Parmesan; salt and pepper as desired.
Rustic Wedge Salad ½ cup mayonnaise ¼ cup buttermilk 1 tablespoon Rustic Herb Seasoning 1 head iceberg lettuce, cut into 6 wedges 1 medium tomato, seeded and chopped ½ cup cooked and crumbled bacon ½ cup chopped red onion, optional ½ cup crumbled blue cheese, optional Cracked black pepper, optional 1. In small bowl whisk first 3 ingredients together. Salt and pepper as desired. 2. Place lettuce wedges on 6 salad plates. Drizzle with dressing and top with remaining ingredients. Sprinkle with black pepper, if desired.
Creamy Wahoo! Polenta 4 cups reduced sodium chicken broth 2 cups water 1½ tablespoons Garlic Garlic Seasoning 1 tablespoon Wahoo! Chili Seasoning 2 cups instant polenta or yellow corn meal 1½ cups shredded Monterey Jack cheese 3 tablespoons cold butter 1. In large saucepan over medium-high heat, bring chicken broth, water, Garlic Garlic Seasoning and Wahoo! Chili Seasoning to a boil. 2. Whisk in polenta; reduce heat and cook, whisking constantly, 5-10 minutes or until thickened. 3. Remove from heat; whisk in cheese and butter until smooth. Salt and pepper as desired. Garlic Parmesan Bread 1 long loaf take n bake French baguette bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning ½ cup grated Parmesan cheese 1. Preheat oven to 400 F. Line large baking sheet with aluminum foil. Cut baguette loaf into thirds; slice each third in half lengthwise. Place on baking sheet, cut-side-up. 2. In small bowl, combine butter and Garlic Garlic Seasoning. Spread evenly on baguette bread. Sprinkle with cheese. 3. Bake 10-12 minutes, or until desired doneness.
Southwestern Lettuce Salad ½ cup creamy ranch dressing 1 tablespoon Wahoo! Chili Seasoning 18 ounces chopped Romaine lettuce 24 grape tomatoes, cut in half 1 ripe avocado, pitted, peeled and chopped 1 cup pinto or black beans, rinsed and drained 1 cup sweet corn kernels 1 cup shredded Cheddar cheese, optional ¼ cup diced red onion, optional Tortilla salad strips or chips, optional 1. In large mixing bowl, combine ranch dressing and Wahoo! Chili Seasoning. 2. Add remaining ingredients and toss to coat well. Steamed Broccoli with Garlic Butter ½ cup butter, softened 1 tablespoon Garlic Garlic Seasoning 2 (12 ounce) packages frozen steamable broccoli florets 1. In small bowl, combine butter and Garlic Garlic Seasoning. 2. Prepare broccoli according to package microwave directions. 3. Serve steamed broccoli topped with garlic butter.
Stir-Fried Italian Green Beans 2 tablespoons Roasted Garlic Infused Oil 1 (16 ounce) package frozen whole green beans, thawed 1 tablespoon Garlic Garlic Seasoning 1 teaspoon Italian seasoning ¼ cup grated Parmesan cheese, optional 1. In large skillet, heat Roasted Garlic Infused Oil over medium-high heat. 2. Add green beans, Garlic Garlic Seasoning and Italian seasoning; salt and pepper as desired. Stir-fry until vegetables are crisp-tender and heated through, about 6-8 minutes. 3. Remove from heat and sprinkle with cheese, if desired. Salt and pepper as desired.