Spicing Up Cooking with Flavor Bombs - WFSB 3 Connecticut

Spicing Up Cooking with Flavor Bombs

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Mozzarella & TomatoAntipasto:
Slice fresh mozzarella & tomatoes, roasted peppers,olives.
Thin 1/2 a BASIL FLAVOR BOMB with approx.
1/2 extra virgin olive oil and drizzle over antipasto. 

Roasted Turkey Breast:  

Mix a SAGE FLAVOR BOMB with softened butter and slather overturkey. Sprinkle with salt & pepper. Bake turkey breast according to package directions depending on size.Cover with foil for the first half of baking, then remove to brown, adding somechicken broth to pan to loosen browned bits and create a pan sauce.  Baste turkey breast and continue bakinguncovered.  Let rest for 15 minutesbefore slicing.

Roasted Rosemary Potatoes:
2 lbs. fresh or frozen potato wedges (unseasoned)
1/2 cup extra virgin olive oil
Toss potatoes with 1/2 the oil, salt & pepper.
Arrange in one layer on baking sheet and bake at 400 degrees for20 minutes.
Mix the remaining oil with 1/2 ROSEMARY FLAVOR BOMB and toss withpotatoes.
Bake 20-30 minutes more until potatoes are crisp and golden.

Cauliflower with MIREPOIX:
Wash and trim fresh cauliflower.
Microwave for approx.
5 minutes to get tender.
Using butter or extra virgin olive oil, sautĂ© in a fryingpan,medium heat,  tossing to lightlybrown.
When almost done, toss a MIREPOIX FLAVOR BOMB in the pan andcontinue browning for delicious flavor and colors.
Add salt & pepper to taste.
If using frozen cauliflower, microwave to defrost first, thencontinue as above