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Ingredients

• ✓ grapeseed oil
• cooking spray
• butter
• salmon fillet
• greek seasoning
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• russet potato
• paprika
• chile powder
• garlic granule
• white pepper
• salt

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ grapeseed oil
• red snapper
• cajun seasoning
• garlic
• orange
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ grapeseed oil
• eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ grapeseed oil
• hot sausage
• bell pepper
• zucchini
• tomato
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ grapeseed oil
• onion
• shiitake mushroom
• garlic
• butter
• wine vinegar
• salt
• black pepper
• kale leaves
• nutmeg

Instructions

1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking

Ingredients

• ✓ grapeseed oil
• cooking spray
• apricot preserves
• sriracha sauce
• worcestershire sauce
• butter
• cornish game hen
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• red snapper
• blackened seasoning
• green bell pepper
• red bell pepper
• garlic
• thyme
• orange
• lime
• lemon

Instructions

1. 1 Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
2. 2 Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
3. 3 Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
4. 4 Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• cauliflower
• cumin
• salt
• black pepper
• tahini
• sriracha sauce
• water
• cilantro
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Ingredients

• ✓ grapeseed oil
• butter
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• green cabbage
• garlic
• salt
• mayonnaise
• apple cider vinegar
• paprika
• white pepper
• white sugar
• celery seed

Instructions

1. 1 Place shredded cabbage into a large bowl.
2. 2 Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
3. 3 Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

By crancherry

Ingredients

• ✓ grapeseed oil
• zucchini
• salt
• black pepper
• garlic powder
• cayenne pepper
• cooking spray
• lemon
• parsley
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
2. 2 Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
3. 3 Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer without overcrowding.
4. 4 Roast in the preheated oven until golden brown and crisped, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top to taste.

By LauraF

Ingredients

• ✓ grapeseed oil
• panko bread crumb
• everything bagel seasoning
• garlic salt
• turmeric
• black pepper
• mahi mahi
• cooking spray
• parsley
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, mix panko, bagel seasoning, garlic salt, turmeric, and pepper together in a shallow dish.
3. 3 Place mahi mahi fillets onto a platter and drizzle with grapeseed oil. Dip each fillet into the panko mixture to coat, then place in a single layer in the air fryer basket. Spray with nonstick spray.
4. 4 Cook in the preheated air fryer until fish flakes easily with a fork, 12 to 15 minutes, flipping halfway through. Remove from the air fryer.
5. 5 Garnish with parsley and lemon wedges. Serve immediately.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• butter
• yukon gold potato
• leek
• celery
• garlic
• chicken broth
• thyme
• salt
• black pepper
• heavy cream
• bacon

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
3. 3 Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
4. 4 Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• white rice
• chicken broth
• chicken breast
• andouille sausage
• celery
• green bell pepper
• onion
• fire-roasted tomato
• creole seasoning
• cajun seasoning
• shrimp

Instructions

1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• rice
• garlic powder
• onion powder
• salt
• black pepper
• red bell pepper
• carrot
• celery
• water
• fried onion

Instructions

1. 1 Place rice in a large bowl. Season with garlic powder, onion powder, salt, and black pepper.
2. 2 Heat oil in a large skillet over medium heat. Add red bell pepper, carrot, and celery; cook and stir until tender, about 5 minutes. Add seasoned rice and water; cook until rice is heated through, about 5 minutes. Add French-fried onions; toss to combine.

By Allrecipes Member

Ingredients

• ✓ grapeseed oil
• onion
• garlic
• ginger
• red curry paste
• coconut milk
• vegetable broth
• kosher salt
• chickpea
• spinach
• lime juice
• cashew
• cilantro
• rice

Instructions

1. 1 Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. 2 Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. 3 Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. 4 Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. 5 Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice. Recipe developed by Julia Levy

By Ita Mac Airt

Ingredients

• ✓ grapeseed oil
• black bean
• shallot
• green pepper
• garlic
• basil
• cumin
• coriander
• paprika
• salt
• black pepper
• egg
• bread crumb

Instructions

1. 1 Mash black beans in a bowl with a potato masher, leaving a few beans whole for texture; set aside.
2. 2 Heat oil in a cast iron skillet over medium heat. Add shallot, bell pepper, and garlic. Cook and stir until vegetables have softened, 3 to 5 minutes. Add to black beans and season with basil, cumin, coriander, paprika, salt, and pepper.
3. 3 Fold beaten eggs into the bean mixture. Sprinkle in bread crumbs, adding a little at a time and fold in. Be careful not to overmix the bean mixture.
4. 4 Reheat the skillet that you cooked the onion mixture in. Scoop out 1 cup bean mixture and shape into a ball. Set the ball into the hot skillet and gently flatten to form a burger.
5. 5 Cook until firm and lightly browned, 5 to 7 minutes per side. Repeat with remaining bean mixture. You might need to add more oil.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• carrot
• zucchini
• onion
• poblano pepper
• chili powder
• cumin
• paprika
• garlic
• jalapeno pepper
• tomato paste
• tomato
• vegetable broth
• kidney bean
• black bean
• red lentil

Instructions

1. 1 Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
2. 2 Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
3. 3 Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
4. 4 Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• potato
• celery
• carrot
• onion
• shiitake mushroom
• swiss chard
• garlic
• salt
• black pepper
• water
• bay leaf
• fusilli pasta
• extra-firm tofu
• tamari
• vegetable bouillon

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Ingredients

• ✓ grapeseed oil
• chicken thigh
• oregano
• garlic powder
• salt
• black pepper
• baby potato
• garlic
• white wine
• chicken broth
• butter
• all-purpose flour
• whipping cream
• lemon
• pea

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
3. 3 Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.
4. 4 Sprinkle potatoes with remaining ½ teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.
5. 5 Add garlic to the skillet; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.
6. 6 Cook in the preheated oven for 1 hour.
7. 7 During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining ½ cup wine, ½ cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.
8. 8 Meanwhile, stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour wine sauce over chicken; serve.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• active dry yeast
• brown sugar
• water
• all-purpose flour
• butter
• garlic salt
• cooking spray
• pork sausage
• turkey sausage
• pizza sauce
• mozzarella cheese
• pepperoni
• butter
• italian seasoning
• garlic powder

Instructions

1. 1 Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 to 10 minutes, or until the yeast softens and begins to form a creamy foam.
2. 2 Turn the mixer to the lowest setting and slowly add 2 cups flour, 1/2 cup at a time. Add 1/4 cup butter and garlic salt, then slowly add the remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
3. 3 Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place into the bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray place over the bowl, oiled-side down. Cover the bowl with a towel and let rise in a warm area until dough has doubled in volume, about 45 minutes. Punch down the dough and allow to rest for 20 minutes.
4. 4 After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, retaining drippings in the skillet.
5. 5 Add sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Slice sausage.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with the remaining 2 tablespoons grapeseed oil.
7. 7 Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/2 of the mozzarella cheese over sauce, then layer with 1/2 of the bulk sausage, 1/2 of the sliced sausage, and 1/2 of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.
8. 8 Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush crust with melted butter, then season with Italian seasoning and garlic powder. Remove pizza from the skillet and let rest for 3 to 5 minutes before slicing.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• vinegar salad dressing
• red wine
• mayonnaise
• thyme
• banana pepper
• brussels sprout
• onion
• cucumber
• pineapple
• black olive
• tomato
• yellow bell pepper
• orange bell pepper
• red bell pepper
• broccoli
• blackened seasoning
• salmon steak
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Pat salmon dry with paper towels. Coat lightly with 1 tablespoon grapeseed oil; season with blackened seasoning.
3. 3 Heat remaining 1 tablespoon grapeseed oil in a cast-iron skillet over medium heat until it starts to smoke. (Be sure to turn on your oven vent.) Add salmon to the skillet; cook until it flakes easily with a fork, 4 to 4 ½ minutes per side. Cool salmon while you mix the pasta salad.
4. 4 Combine penne, broccoli, bell peppers, tomato, olives, pineapple, cucumber, onion, Brussels sprouts, banana peppers, and thyme in a large bowl; mix well. Stir in mayonnaise and salad dressing. Flake salmon; gently fold into pasta salad.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• spinach
• chanterelle mushroom
• olive oil
• soy sauce
• butter
• heavy cream
• shallot
• ginger
• mirin
• white wine
• peanut oil
• sesame oil
• wasabi paste
• lime juice
• white sugar
• balsamic vinegar
• soy sauce
• black pepper
• salt
• bay scallop

Instructions

1. 1 Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
2. 2 Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.
3. 3 Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.
4. 4 Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.
5. 5 Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
6. 6 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
7. 7 Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
8. 8 Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.
9. 9 Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

By Silicon Valley Sous Vide

Ingredients

• ✓ grapeseed oil
• white pepper
• salt
• milk
• flour
• all-purpose flour
• black pepper
• milk
• egg
• black pepper
• salt
• cayenne pepper
• onion salt
• garlic salt
• all-purpose flour
• chicken breast
• cayenne pepper
• paprika
• sage
• tarragon
• parsley
• onion powder
• buttermilk

Instructions

1. 1 Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
2. 2 Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
3. 3 Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
4. 4 Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
5. 5 Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
6. 6 Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

By Jinbellroc

Ingredients

• ✓ grapeseed oil
• apple cider vinegar
• bourbon whiskey
• water
• worcestershire sauce
• lemon juice
• water
• ketchup
• apple cider vinegar
• worcestershire sauce
• paprika
• mustard
• lemon juice
• honey
• liquid smoke
• ancho chile powder
• red pepper flakes
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• oregano
• thyme
• ground beef
• almond flour
• green bell pepper
• yellow onion
• jalapeno pepper
• egg
• garlic
• aluminum foil pan
• pecan wood chunks
• water
• apple juice

Instructions

1. 1 Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
2. 2 Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
3. 3 Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
4. 4 Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
5. 5 Place meatloaf in the hot smoker.
6. 6 Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
7. 7 Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
8. 8 Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
9. 9 Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.

By RealGrubbin

Ingredients

• ✓ grapeseed oil
• jerk seasoning
• lemon
• lime
• orange
• chicken breast

Instructions

1. 1 Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
2. 2 Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
3. 3 Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
4. 4 Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• potato
• salt
• butter
• harissa paste
• cilantro
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Rinse potatoes in a colander to remove excess starch. Drain.
3. 3 Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
4. 4 Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
6. 6 Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

By LauraF

Ingredients

• ✓ grapeseed oil
• pork chop
• water
• white wine
• soy sauce
• ginger
• paprika
• turmeric
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown pork chops in the hot oil on both sides, 5 to 7 minutes total.
2. 2 Mix water, wine, soy sauce, ginger, paprika, turmeric, salt, and pepper together in a container. Pour mixture over pork chops; it's okay if chops are not completely covered with the liquid.
3. 3 Cover the skillet with a lid or aluminum foil, leaving a gap for steam to escape, and simmer, without flipping, just until there is no liquid remaining and chops are no longer pink in the centers, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By CookingMama14