Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
Preheat oven to 200°C or 400°F.
Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream).
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Season with a little salt and pepper and more All Purpose Seasoning to your taste. Add in the parsley and the chicken back into the pan to serve.
Cook the ramen according to the package and strain away the water.
In a small bowl mix together the soy sauce, garlic, ginger, and brown sugar.
Melt the butter in the pan and cook the egg to almost done. Then add the noodles back to the pan and pour the mixture over them. Mix together under low heat until combined.
Top with Everything Bagel Seasoning and enjoy!
In a mixing bowl with a paddle attachment, beat the cream cheese for 1 minute. Scrape with a spatula and add crab meat, Worcestershire sauce, green onions, and seasonings. Beat on medium for about 30 seconds, until incorporated.
Fill a small bowl with water and lay out a few of the wonton wrappers. Place 2 teaspoons of the crab-cream cheese filling in the center of the wrappers. Dip finger in the water and rub triangularly half of the edge of the wonton wrapper. Gently fold the dry edge side over to form a triangle; seal by gently pressing together. Make sure to press the air out. Dip finger in the water again, wet the left corner of the triangle, fold to the middle. Fold right corner to the middle, wet finger again, and seal the two in the middle. Repeat until all wontons are complete. Set aside.
Heat about 4 inches of vegetable oil in a deep pan to 350°F. Add 4 to 8 wontons at a time; fry until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined baking sheet.
Try prepping ahead of time: Once folded, place them on a baking tray or plate to flash freeze them for 1 hour. Put them in a Ziploc freezer bag or plastic container; freeze without sticking together. When ready to serve, remove from freezer and let thaw for a few minutes before frying.
To reheat: Heat oven to 300°F. Place on a baking sheet and bake for about 5 minutes.
Slice eggs in half and remove yolks to a bowl. Set aside whites.
Add mayonnaise, mustard, vinegar, pepper, and Everything Bagel Seasoning to the yolks. Stir with a fork until well combined.
Spoon or pipe mixture back into egg whites.
Sprinkle with more everything bagel seasoning and serve. Can be made in advance.
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.
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*Must contain at least one Pepper People seasoning.