Type what you have

Ingredients

• ✓ seasoned salt
• turnip
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.

By Hannah Schorzman

Ingredients

• ✓ seasoned salt
• cauliflower
• cream cheese
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ seasoned salt
• broccoli
• carrot
• lemon juice

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ seasoned salt
• cauliflower
• olive oil
• brown sugar

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
3. 3 Cook cauliflower on the preheated grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on the grill until tender, about 20 minutes.

By ziola1039

Ingredients

• ✓ seasoned salt
• zucchini
• yellow squash
• onion
• olive oil
• lemon pepper seasoning

Instructions

1. 1 Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
4. 4 Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ seasoned salt
• olive oil
• yam
• sour cream
• mayonnaise
• taco seasoning
• paprika

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
2. 2 Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
3. 3 Bake the yams in the preheated oven until soft, about 25 minutes.
4. 4 While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.

By Marleymg

Ingredients

• ✓ seasoned salt
• red potato
• brussels sprout
• lemon pepper seasoning
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
2. 2 Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ seasoned salt
• wooden skewer
• cipollini onion
• basil
• olive oil

Instructions

1. 1 Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
2. 2 Meanwhile, place onions, basil, olive oil, and seasoned salt in a large bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread onions onto the prepared skewers, weaving basil between onions.
5. 5 Cook skewers on the preheated grill until onions are sweet and tender, about 10 minutes, flipping once.

By FrackFamily5 CACT

Ingredients

• ✓ seasoned salt
• turkey tail
• green bean
• onion
• red potato
• black pepper
• garlic powder

Instructions

1. 1 Place turkey tails and onion in a 4-quart Dutch oven and fill half way with water. Season with salt, pepper, and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove and discard bones and skin; return meat to the pot.
2. 2 Add green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer until potatoes can be easily pierced with a fork, 10 to 15 minutes longer.

By FAYE2696 - Faye Hughes

Ingredients

• ✓ seasoned salt
• red wine vinegar
• canola oil
• sugar
• salt
• black pepper
• onion powder
• red cabbage

Instructions

1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Ingredients

• ✓ seasoned salt
• cabbage
• chicken broth
• onion
• butter
• bacon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until cabbage is tender, 1 ½ to 2 hours.

By Erin L Hale

Ingredients

• ✓ seasoned salt
• russet potato
• sour cream
• processed cheese
• cheddar cheese
• green onion
• garlic powder
• black pepper
• green onion

Instructions

1. 1 Poke potatoes all over with the tines of a fork.
2. 2 Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
3. 3 Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
4. 4 Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
5. 5 Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.

By GENELLEB

Ingredients

• ✓ seasoned salt
• sweet onion
• oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ seasoned salt
• zucchini
• white bread
• jalapeno pepper
• cheddar cheese
• bacon bit
• onion
• tomato
• green chile pepper
• black olive
• basil
• black pepper

Instructions

1. 1 Prepare the grill for indirect medium heat.
2. 2 Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
3. 3 Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
4. 4 Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
5. 5 Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

By Allrecipes Member

Ingredients

• ✓ seasoned salt
• beef chuck roast
• taco seasoning
• onion

Instructions

1. 1 Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
2. 2 Cook on Low 8 to 10 hours.
3. 3 Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

By girlcabbie

Ingredients

• ✓ seasoned salt
• chili powder
• cumin
• cornstarch
• paprika
• black pepper
• garlic powder
• onion powder
• red pepper flakes
• cayenne pepper

Instructions

1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Ingredients

• ✓ seasoned salt
• ground turkey breast
• mexican cheese blend
• green poblano pepper
• onion
• hamburger bun
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
3. 3 Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

By SIMIBURTONS

Ingredients

• ✓ seasoned salt
• avocado
• green onion
• cilantro
• black pepper
• garlic
• lime

Instructions

1. 1 Combine avocados, green onions, cilantro, seasoned salt, black pepper, garlic, and lime juice in a bowl; mash with a spoon or potato masher until mostly smooth with small chunks.

By Christy Hedden

Ingredients

• ✓ seasoned salt
• corn flour
• chili powder
• onion powder
• garlic powder
• paprika
• cumin
• garlic salt
• sugar
• onion
• beef bouillon granules
• red pepper
• ground chuck
• water

Instructions

1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Ingredients

• ✓ seasoned salt
• garlic salt
• black pepper
• cayenne pepper
• oregano
• venison
• vegetable oil
• red bell pepper
• yellow bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ seasoned salt
• tomatillo
• poblano pepper
• onion
• chicken broth
• jalapeno pepper
• garlic
• cilantro
• lime juice
• oregano

Instructions

1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Ingredients

• ✓ seasoned salt
• sweet onion
• jalapeno pepper
• habanero pepper
• garlic
• olive oil
• tomato
• cilantro
• lime
• cumin

Instructions

1. 1 Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
2. 2 Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
3. 3 Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
4. 4 Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
5. 5 Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.

By Joel

Ingredients

• ✓ seasoned salt
• olive oil
• garlic
• shrimp
• cilantro
• chili powder
• cumin
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
2. 2 Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
3. 3 Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

By ChefChelios

Ingredients

• ✓ seasoned salt
• cooking spray
• cornbread stuffing mix
• ground beef
• ground pork
• onion
• green bell pepper
• tomato
• egg
• garlic and herb seasoning blend
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
2. 2 In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
3. 3 Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

By MadMoMi

Ingredients

• ✓ seasoned salt
• yellow corn
• white corn
• corn
• sour cream
• mayonnaise
• green onion
• green chile
• adobo seasoning
• chili powder
• garlic
• mexican cheese blend

Instructions

1. 1 Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.
2. 2 Add Mexican cheese blend; stir until evenly mixed.
3. 3 Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

By alleycat2277

Ingredients

• ✓ seasoned salt
• olive oil
• onion
• lemon juice
• garlic
• jalapeno pepper
• eggplant
• cumin
• paprika
• chili powder
• black pepper
• taco shell

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, lemon juice, garlic, and jalapeño; bring to a simmer and cook until onion softens, about 3 minutes.
2. 2 Stir in eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt; drizzle remaining 2 tablespoons olive oil over top. Cook, stirring occasionally, until eggplant softens and reduces in size, about 15 minutes. Serve in taco shells.

By DnDCross

Ingredients

• ✓ seasoned salt
• olive oil
• chicken breast
• garlic granule
• chili powder
• oregano
• ground cumin
• tomato
• onion
• green bell pepper
• red bell pepper
• green chile

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
3. 3 Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
4. 4 Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Nancy Ball

Ingredients

• ✓ seasoned salt
• potato
• ground beef
• onion
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• black pepper
• olive oil
• egg
• tostada shell
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr

Ingredients

• ✓ seasoned salt
• butter
• onion
• jalapeno pepper
• chile pepper
• garlic
• chicken broth
• chicken breast
• chili powder
• cumin
• cayenne pepper
• flour
• sour cream
• pepperjack cheese
• tortilla chip
• pico de gallo

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
2. 2 Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
3. 3 Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
4. 4 Spread chips onto a serving platter; top with sauce and pico de gallo.

By belle4397

Ingredients

• ✓ seasoned salt
• spaghetti squash
• olive oil
• green bell pepper
• onion
• garlic
• ground turkey
• black bean
• sun-dried tomato
• tomato sauce
• chicken bouillon
• chili powder
• garlic powder
• cumin
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
3. 3 Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
4. 4 Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
5. 5 Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

By Emily