Type what you have

Ingredients

• ✓ garlic and herb seasoning
• radiatori pasta
• chicken breast
• garlic powder
• salt
• vodka marinara sauce
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a strong boil. Add radiatori and cook, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes; do not overcook.
2. 2 Meanwhile, add chicken to a medium saucepan over medium heat. Season with garlic and herb seasoning, garlic powder, and salt. Drain and discard most of the juice from the diced tomatoes; add tomatoes to the saucepan. Add 2 tablespoons vodka sauce and bring to a simmer. Add remaining vodka sauce and return to a simmer.
3. 3 Drain pasta well and return to the pot. Add sauce and stir to combine.

By JK Henry

Ingredients

• ✓ garlic and herb seasoning
• black bean
• white bean
• tomato
• kale
• butter
• onion
• chili powder
• salt
• chicken breast
• chicken broth
• heavy cream

Instructions

1. 1 Place black beans, white beans, tomatoes, and kale in a slow cooker.
2. 2 Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Transfer the onion to the slow cooker.
4. 4 Sprinkle with chili powder, garlic and herb seasoning, and salt.
5. 5 Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
6. 6 Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
7. 7 Stir in the heavy cream, allow to heat for a few minutes, and serve.

By Valerie Bagwell McGreevy

Ingredients

• ✓ garlic and herb seasoning
• olive oil
• chicken breast
• sweet hot mustard
• black pepper
• onion
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
3. 3 Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
4. 4 Bake in the preheated oven 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). Cover with aluminum foil and let sit for 10 minutes before serving.

By Danielle Hintz

Ingredients

• ✓ garlic and herb seasoning
• cooking spray
• tilapia
• garlic and herb seasoned bread crumb
• salt
• cayenne pepper
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray. Pat fish fillets dry.
2. 2 Mix bread crumbs, seasoning, salt, and cayenne pepper together in a zip-top bag. Seal the bag and toss ingredients together in the sealed bag until thoroughly mixed.
3. 3 Mix milk and egg together in a bowl. Place fillets, 1 at a time, into egg mixture, shaking off excess. Place into the zip-top bag, seal, and shake to coat evenly. Transfer fillets to the prepared baking dish.
4. 4 Bake in the preheated oven until easily flaked with a fork, about 15 minutes. Turn on the oven's broiler and continue to cook for until edges are crisp, about 5 minutes more.

By Lehart75

Ingredients

• ✓ garlic and herb seasoning
• olive oil
• cilantro
• garlic
• lime
• cayenne pepper
• shrimp
• white bread
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine olive oil, cilantro, garlic cloves, lime juice, garlic and herb seasoning, and cayenne pepper in the bowl of a food processor; pulse until well blended. Transfer mixture to an 8x8-inch glass baking dish; add shrimp and toss until evenly coated.
3. 3 Place toasted bread into the bowl of a food processor; pulse until becomes crumbs. Top shrimp with bread crumbs; generously coat with cooking spray.
4. 4 Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

By Love2Cook

Ingredients

• ✓ garlic and herb seasoning
• summer squash
• all-purpose baking mix
• milk
• egg
• parmesan cheese
• butter
• salt
• black pepper
• oil

Instructions

1. 1 Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
2. 2 Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 ½ to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

By K Hillbilly

Ingredients

• ✓ garlic and herb seasoning
• avocado oil
• garlic
• chicken breast
• garlic salt
• black pepper
• artichoke heart
• kalamata olive
• red onion
• greek salad dressing
• arrowroot starch
• feta cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function according to the manufacturer's instructions. Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
2. 2 Season one side of chicken breasts with 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Place breasts into the pot, seasoned-side down. Cook until browned, about 2 minutes. Season top side breasts with remaining 1/2 each garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
3. 3 Arrange artichoke hearts and olives around chicken breasts in the pot, filling in any gaps on bottom and top of breasts; top with red onion. Pour dressing over chicken breasts.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Remove chicken breasts from the pot. Whisk arrowroot starch into the liquid in the pot until combined. Return breasts to the pot. Allow sauce to thicken, about 3 minutes. Season with salt and black pepper; top with feta cheese.

By FestivelySouthern

Ingredients

• ✓ garlic and herb seasoning
• smoked sausage
• onion
• green bell pepper
• jalapeno pepper
• water
• chicken bouillon
• cajun seasoning blend
• red pepper flake
• bay leaf
• kidney bean
• tomato
• salt
• white rice

Instructions

1. 1 Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
2. 2 Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
3. 3 Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.

By kingdombeyond

Ingredients

• ✓ garlic and herb seasoning
• olive oil
• onion
• bay leaf
• cumin
• curry powder
• turmeric
• coriander
• potato
• chicken broth
• water
• tomato
• spinach

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
2. 2 Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

By TEDDYBEARZ

Ingredients

• ✓ garlic and herb seasoning
• cooking spray
• ground venison
• pork sausage
• onion
• onion sandwich bun
• egg
• brandy
• bacon grease
• worcestershire sauce
• thyme
• red pepper flake
• seasoned salt
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.
2. 2 Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.
3. 3 Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Anastasia Daleiden

Ingredients

• ✓ garlic and herb seasoning
• butter
• bacon
• onion
• garlic
• chicken breast
• broccoli
• cauliflower
• mushroom
• leek
• chicken stock
• heavy cream
• cream cheese
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken; cover pot. Cook until chicken is no longer pink in centers, stirring occasionally, about 10 minutes.
3. 3 Stir in broccoli, cauliflower, mushrooms, leek, chicken stock, and garlic and herb seasoning. Cover pot; cook until vegetables are soft, about 10 minutes.
4. 4 Meanwhile, heat a saucepan over medium heat. Add heavy cream and remaining 2 tablespoons butter; cook until heated through, 2 to 3 minutes. Add cream cheese; cook until melted, stirring often, 3 to 4 minutes. Off heat, stir in Parmesan cheese.
5. 5 Drain and discard excess liquid from chicken mixture, if necessary. Transfer chicken mixture to a large baking dish. Pour sauce on top; sprinkle with Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

By Kim Frost

Ingredients

• ✓ garlic and herb seasoning
• olive oil
• onion
• mushroom
• garlic
• salt
• pork sausage
• bacon
• neufchatel cheese
• sour cream
• salt
• black pepper
• green bell pepper
• alfredo sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
3. 3 Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
4. 4 Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
5. 5 Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

By RAPTORSHARK

Ingredients

• ✓ garlic and herb seasoning
• water
• potato starch
• black pepper
• salt
• tomato
• garlic
• onion
• tomatillo
• pueblo chile pepper
• rose wine
• chicken broth
• olive oil
• pork loin
• fennel seed
• cayenne pepper
• italian seasoning
• cilantro
• coriander
• cumin

Instructions

1. 1 Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
2. 2 Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
4. 4 Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
6. 6 Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
7. 7 Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
8. 8 Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
9. 9 Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
10. 10 Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
11. 11 Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
12. 12 Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

By Diana71

Ingredients

• ✓ garlic and herb seasoning
• butter
• bay leaf
• rosemary
• thyme
• beef broth
• garlic
• onion
• celery
• carrot
• vegetable oil
• black pepper
• cayenne pepper
• paprika
• browning sauce
• sugar
• salt
• worcestershire sauce
• soy sauce
• oxtail

Instructions

1. 1 Place oxtail in a shallow dish. Combine soy sauce, Worcestershire sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with soy sauce mixture; discard any excess.
2. 2 Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side; transfer to a plate and set aside.
3. 3 Sauté carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
4. 4 Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

By Verifydis

Ingredients

• ✓ garlic and herb seasoning
• butter
• baby yukon gold potato
• parmesan cheese
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
2. 2 While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
3. 3 Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
4. 4 Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan. Recipe developed by Julia Levy

By Bailey Fink