Heat olive oil over medium heat in a large skillet. Season chicken with salt and Garlic and Herb Pepper. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
Add butter, garlic, Garlic and Herb Pepper, and pepper flakes to the empty skillet and sauté garlic for a couple of minutes on medium heat.
Turn heat to medium high and add white wine. Cook and stir for about 5 minutes.
Add uncooked rice to skillet with butter sauce. Stir well - make sure it's completely covered. Add chicken broth and stir well again. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
When rice is fully cooked, arrange chicken tenders in the skillet over rice. Cover and remove from heat then let stand for 5 minutes.
*Thank you to Jessica P. for submitting this recipe!
Preheat oven to 400°F and lightly spray a casserole dish with cooking spray.
Combine ground Turkey, eggs, mozzarella, Parmesan, and seasonings in a large bowl. Form meatball in same size and place them in casserole dish.
Bake meatballs for 15-20 minutes, or until fully cooked. Remove meatballs from oven and drain grease.
Top with marinara sauce, cheese, basil, and parsley. Place dish back in oven for 5-10 minutes, until the cheese is fully melted.
Rub the lamb chop with the oil and seasoning. Then place the lamb chops into a bag, and refrigerate for at least one hour. You will get a really nice flavor.
Then place the lamb chops into the air fryer and set the temperature to 390 degrees F., and set the time for 3 minutes, then flip them, and do for another 4 minutes.
I like to eat my lamb medium-rare. If you would like them done more, or have larger cuts, increase the time.
Rinse the Brussels sprouts, cut in halves, the dry with paper towels. Place in a medium bowl.
Add the olive oil, All Purpose Seasoning, pepper, salt and Parmesan cheese. Toss until the sprouts are coated well.
Transfer the sprouts to the air fryer, positioning them on the rack cut side up.
Without preheating, fry the sprouts at 380 degrees F for 16 minutes, or until dark golden brown and crispy. You can brush them with a little more olive oil half-way through. This makes the sprouts less dry and improves browning.
Once the sprouts are done, transfer them to a serving platter and serve hot with your favorite dipping sauce, sprinkled with more Parmesan cheese and drizzled with a little bit of olive oil.
TOAST SESAME SEEDS
Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
Transfer toasted seeds to a baking sheet or large plate and cool completely.
Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
Add 2 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or slowly add the additional tablespoons of oil.
Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
Add all ingredients to a large food processor. Puree until smooth.
Top with extra paprika, olive oil, and sesame seeds if desired.
Store in an airtight container in the fridge for up to a week.
Brown your ground beef and set aside
Peel and thinly slice potatoes and set aside.
In a mixing bowl, combine cream of mushroom soup, milk, Veggie Pepper, and salt to taste. Mix well. Set aside.
Spray crock pot with non stick spray or put in a crockpot lining.
Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
Place lid on top.
Cook on high for 3-4 hours or until the potatoes are soft.
Turn off the crock pot and allow it to cool slightly (about 10 minutes). This will allow the casserole to thicken.
Preheat oven to 400 degrees F.
Grind the oats down in a food processor or blender. Transfer to mixing bowl.
Core apple, being sure to remove all of the seeds. Grate apple, and add to bowl with oats.
Add cinnamon, egg, and applesauce to bowl and mix well to combine. Mix in a handful of whole oats for texture. The mixture will be thick and slightly sticky.
Roll the dough out into 1/2"-1" balls (make them to an appropriate size for your dog), you may want to dust the outside with oats, ground or whole (up to you). Then set them on a nonstick lined baking sheet and flatten out with a fork.
Bake for approximately 12-15 minutes, or until golden and crispy. Allow to cool to room temperature, then store in an airtight container for up to a week.
Heat 1.5 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
Pat dry the chicken breasts with paper towels.
Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over.
In a small mixing bowl combine the seasonings.
Season both sides of each chicken breast with the prepared seasoning; rub it all around.
Add chicken breasts to the hot skillet.
Cook chicken breasts for 5 to 7 minutes without moving them around.
Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.
Pour half the melted butter over the salmon and the other half over the shrimp. Then generously rub how ever much Cajun Seasoning you want on them.
*I do not give measurements because it all depends on your own taste and the Cajun you are using. The Pepper People Cajun has no Cayenne so you do not have to worry about it becoming too spicy but it does have salt so it can become overly salty, it all depends on your preferences.*
Next cook the salmon on Med-High heat in a skillet with high sides, about 5 minutes per side depending on the size of your fillets. Once fully cooked, set aside. Do not clean your pan at any point. Next cook your shrimp in the same pan and then set aside.
Now you cook your sauce with all the droppings and seasonings left behind in the pan.
In the same pan melt the remaining butter. Then add the heavy cream and cook over medium heat until simmering. Next add the parmesan cheese and stir until melted.
Serve the salmon with the shrimp on top and the sauce drizzled on top.
Share your favorite Pepper People recipes below and they will be posted here!
*Must contain at least one Pepper People seasoning.