Garlic Butter Shrimp Scampi
Ingredients:
- Shrimp
- Butter
- White wine
- Minced garlic
- Mike's Garlic Butter Seasoning
- Linguine
Directions:
- In a skillet, melt butter and sauté minced garlic.
- Add shrimp and cook until pink.
- Pour in white wine and Mike's Garlic Butter Seasoning. Simmer until the sauce thickens.
- Serve over cooked linguine.
Garlic Butter Roasted Potatoes:
Ingredients
- Baby potatoes
- Olive oil
- Mike's Garlic Butter Seasoning
Directions
- Preheat oven to 400°F (200°C).
- Toss baby potatoes with olive oil and Mike's Garlic Butter Seasoning.
- Spread potatoes on a baking sheet and roast for 30-35 minutes or until golden and crispy.
Ingredients:
- Spaghetti squash
- Mike's Garlic Butter Seasoning
- Fresh sage leaves
- Chopped pecans
- Grated Parmesan cheese
Instructions:
- Cut the spaghetti squash in half, remove the seeds, and roast until the flesh is tender.
- Use a fork to scrape the cooked squash into spaghetti-like strands.
- In a skillet, melt Mike's Garlic Butter Seasoning, add fresh sage leaves and chopped pecans, and sauté until fragrant.
- Toss the cooked spaghetti squash in the garlic butter mixture, sprinkle with Parmesan cheese, and serve as a delightful fall side dish.
Ingredients:
- Arborio rice
- Fresh mushrooms (e.g., cremini, shiitake)
- Mike's Garlic Butter Seasoning
- Chicken or vegetable broth
- Grated Parmesan cheese
Instructions:
- In a large skillet, sauté sliced mushrooms with Mike's Garlic Butter Seasoning until they are browned and fragrant.
- Add Arborio rice and stir until the rice is coated with the garlic butter.
- Gradually add hot broth, stirring constantly, until the rice is creamy and tender.
- Stir in grated Parmesan cheese and serve as a rich and savory fall risotto.
Enjoy this as a side for any of your fall meals!
Ingredients:
- Pizza dough
- Grilled chicken breast, sliced
- Sliced red onion and bell peppers
- Shredded mozzarella cheese
- Bacon (Precooked)
- Mike's Amazing Creamy Ranch Sauce
Instructions:
- Roll out the pizza dough into your desired shape and size.
- Spread a layer of Mike's Creamy Ranch sauce over the dough.
- Add the grilled chicken, Bacon, red onion, and bell peppers.
- Sprinkle a generous amount of mozzarella cheese on top.
- Bake according to the pizza dough instructions until the crust is golden and the cheese is bubbly.
Drizzle extra ranch sauce over the cooked pizza before serving.
Ingredients:
- Tortillas
- Sliced cucumbers, bell peppers, and cherry tomatoes
- Sliced avocado
- Mike's Amazing Creamy Ranch sauce/dip
Instructions:
- Lay out a tortilla and spread a generous amount of Mike's Creamy Ranch sauce across it.
- Layer on the sliced veggies and avocado.
- Roll up the tortilla tightly, cut it in half, and secure with toothpicks.
Serve as a delicious and refreshing veggie wrap.
Add some grilled Chicken to mix it up!
Ingredients:
- 8 ounces cooked pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Mike's Amazing Creamy Ranch seasoning
Instructions:
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, and red onion.
- In a separate bowl, mix the mayonnaise and Mike's Zesty Ranch seasoning to make the dressing.
- Pour the dressing over the pasta and vegetables and toss to coat evenly.
Chill in the refrigerator for at least 30 minutes before serving.
Ingredients:
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons Mike's Garlic Butter seasoning
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
-
In a large skillet or pan, melt the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
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Sprinkle Mike's Garlic Butter seasoning over the mushrooms, stirring to coat them evenly. Cook for another minute to let the flavors meld together. Remove the mushrooms from the skillet and set aside.
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In the same skillet, add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted.
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Begin adding the broth to the skillet, one cup at a time, stirring the rice constantly until the liquid is absorbed. Continue this process, adding more broth as needed, until the rice is cooked al dente and has a creamy consistency. This will take approximately 20-25 minutes.
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Stir in the sautéed mushrooms and grated Parmesan cheese into the risotto. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the mushrooms are heated through and the cheese is melted.
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Remove the skillet from the heat and let the risotto rest for a couple of minutes.
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Serve the Garlic Butter Mushroom Risotto hot, garnished with fresh parsley for added freshness and flavor.
Enjoy the rich and creamy flavors of this Garlic Butter Mushroom Risotto, where tender mushrooms infused with the aromatic garlic butter seasoning are combined with the velvety Arborio rice. Each bite is a comforting and satisfying experience, perfect for a cozy dinner or a special occasion. This dish is a true Italian classic that showcases the wonderful flavors of garlic, butter, and mushrooms in a creamy risotto that is sure to please your taste buds.
Ingredients:
- 9 lasagna noodles, cooked according to package instructions
- 2 zucchinis, sliced lengthwise
- 1 eggplant, sliced lengthwise
- 2 bell peppers, seeded and quartered
- Olive oil
- Mike's Lemon Pepper seasoning
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- Fresh basil leaves, chopped
- Salt and pepper to taste
Instructions:
-
Preheat your grill or grill pan to medium-high heat.
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Brush the zucchini, eggplant, and bell peppers with olive oil and sprinkle them generously with Mike's Lemon Pepper seasoning.
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Place the seasoned vegetables on the grill or grill pan. Grill for about 4-5 minutes on each side, or until tender and lightly charred. Remove the grilled vegetables from the heat and let them cool slightly. Slice the zucchini and eggplant into smaller pieces if desired.
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Preheat your oven to 375°F (190°C).
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In a bowl, mix together the ricotta cheese, chopped basil, salt, and pepper.
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In a greased baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles on top, overlapping slightly.
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Spread a layer of grilled vegetables over the noodles. Top with a layer of marinara sauce, followed by a layer of shredded mozzarella cheese.
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Repeat the layers, alternating between the grilled vegetables, marinara sauce, and mozzarella cheese, until all the ingredients are used, ending with a layer of marinara sauce and mozzarella cheese on top.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
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Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
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Let the Lemon Pepper Grilled Vegetable Lasagna cool for a few minutes before slicing and serving.
Enjoy the vibrant flavors of grilled vegetables seasoned with zesty lemon pepper in this delightful vegetarian lasagna. Layers of tender grilled vegetables, tangy marinara sauce, and gooey cheese come together to create a satisfying and flavorful dish. The touch of Mike's Lemon Pepper seasoning adds a refreshing twist to this classic comfort food. Perfect for gatherings or as a hearty main course, this Lemon Pepper Grilled Vegetable Lasagna is sure to impress with its colorful presentation and delicious taste.
Ingredients:
- 1 baguette or Italian bread, sliced
- Olive oil
- Mike's Lemon Pepper seasoning
- Fresh tomatoes, diced
- Fresh basil leaves, chopped
- Fresh mozzarella cheese, sliced or torn into small pieces
- Salt and pepper to taste
Instructions:
-
Preheat your grill or grill pan to medium-high heat.
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Brush both sides of the bread slices with olive oil.
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Sprinkle Mike's Lemon Pepper seasoning on one side of each bread slice, pressing gently to adhere the seasoning.
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Place the seasoned bread slices directly on the grill or grill pan. Grill for about 2-3 minutes on each side, or until nicely toasted with grill marks.
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Remove the grilled bread slices from the heat and let them cool slightly.
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In a bowl, combine the diced tomatoes, chopped basil, salt, and pepper. Toss to mix well and let the flavors meld together for a few minutes.
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Arrange the grilled bread slices on a serving platter. Top each slice with the tomato-basil mixture.
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Add a slice or small piece of fresh mozzarella on top of the tomato mixture.
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Optional: Place the bruschetta back on the grill for a minute or two, just until the cheese starts to melt.
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Serve the Lemon Pepper Grilled Bruschetta immediately as a delightful appetizer or snack.