I don’t pretend to be a chef. In fact, I am lucky enough to leave most (if not all) of the cooking to my husband. Otherwise, left to my own devices we’d eat a steady diet of the same few meals over and over! LOL.
But this summer I accepted Lawry’s challenge and joined forces with five other local bloggers to create an “On-the-go” meal created using Lawry’s products – specifically the Lawry’s Balsamic Herb Marinade, Lawry’s Seasoned Salt Marinade and Lawry’s Seasoned Salt . The results, thanks to input from the whole team, is a three-part meal that can be served up for the family in about 40 minutes.
The appetizer – Crostini with white-bean spread, arugula and prosciutto – total time, under 10 minutes including prep
(Makes 20-30 appetizers, depending on size of your baguette)
- 1 baguette, sliced into 1/2-inch thick slices
- 1 can cannelini beans (or other white bean, such as Great Northern)
- 2 T. extra virgin olive oil
- 1/2 tsp. Lawry’s Seasoned Salt
- 1/4 tsp. black pepper
- Baby arugula (about 1/2 cup)
- Thinly-sliced prosciutto (about 1/4 pound)
Step 1 – Toast your bread slices on both sides. This can be done in an oven, or the Florida summer method, which doesn’t require heating up the oven: Heat a dry skillet over medium high heat. Add bread slices and toast for about 30 seconds per side. Watch closely so they don’t burn.
Step 2 – Make the white bean spread. Drain the liquid from the can of beans. Add to a food processor and puree. Add olive oil, Lawry’s Seasoned Salt and pepper and process until well blended.
Step 3 – Assemble the crostini. Spread about 2 tsp. of the bean spread on each baguette. Top with 3-4 pieces of baby arugula and a small slice of the prosciutto.
The veggie – Sautéed Asparagus – total time, 7 minutes including prep
Created by: Jessica from The Unemployed Mom and ME!
- Olive Oil
- Lawry’s Seasoned Salt
- Grated Parmesan Cheese
Step 1 – After cleaning asparagus, heat olive oil in sauté pan.
Step 2 – Place asparagus in pan and then squeeze lemon juice on top.
Step 3 – Top with lemon zest and a few dashes of Lawry’s Seasoned Salt.
Step 4 – Turn the asparagus while cooking until desired tenderness.
Step 5 – Remove from pan then sprinkle fresh parmesan cheese, lemon zest and Lawry’s Seasoned Salt on top prior to serving.
The main course – Balsamic Pineapple Salmon – total time, 10 minutes prep + 30 minutes cook (plus time to let the marinade sit)
- (4) 4 oz. salmon filets
- Lawrys Balsamic Herb Marinade
- 2 cups pineapple chunks
Step 1 – Marinade salmon filet with Lawrys Balsamic Herb Marinade (no less than 30 minutes)
Step 2 – Place salmon in baking dish
Step 3 – Cover salmon with pineapples
Step 4 – Bake on 350 for 1/2 hour or until salmon flakes
Step 5 – Remove from oven
Step 6 – Drizzle with Lawrys Balsamic Herb Marinade
Alright, who’s hungry!?!?! I am so proud to have worked with this wonderful team of ladies, I think we came up with a delicious meal!!! And now for the giveaway…
Giveaway – One lucky reader will receive a Lawry’s prize pack including Lawry’s Balsamic Herb Marinade, Lawry’s Seasoned Salt Marinade and Lawry’s Seasoned Salt (in economy size).
To enter – Please use the Rafflecopter form below to take advantage of your entry opportunities.
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Disclosure – This post is brought to you by Lawry’s and TheMotherhood, however, all thoughts and opinions are my own.