McCormick has been spicing up America's kitchens for over a century. It is only natural that they would come up with such a useful cookbook featuring their finest herbs and spices.
Allison Fishman, spokesperson for McCormick and TV culinary expert, says " excites the senses through each meal course, from appetizers and side-dishes to entrees and desserts. The book's diversity of dishes, each infusing flavor through seasoning, and the ease of preparing recipes makes this book unique in the culinary market and an asset to home chefs everywhere."
In addition to the easy to read and follow recipes, McCormick 3-Step Cooking with Flavor provides recipe shortcuts – and flavor variations – guaranteed to deliver delectable home-cooked meals in minutes, rather than hours. Best yet, in three steps or less, you can have a delicious and nutritious dish ideal for your health-conscious on-the-go family.
4 catfish fillets
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons Old Bay seasoning
1 teaspoon dried parsley flakes
1 tablespoon vegetable oil
1. Preheat oven to 375 degrees F. Place fillets in a single layer on foil-lined baking sheet. Mix panko, Old Bay, parsley and oil in a small bowl. Sprinkle fish with panko mixture.
2. Bake for 10 minutes or until fish is firm to the touch and crust is golden brown.
For more catfish dishes, check out these catfish recipes.
1 cup flour
1 teaspoon tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 boneless, skinless chicken breasts
3 tablespoons olive or canola oil
1 teaspoon minced garlic
6 ounces Portobello mushroom caps, sliced
1 teaspoon paprika
3/4 cup low-sodium chicken broth
1 cup sour cream
Cooked egg noodles (optional)
1. Mix flour, tarragon, salt and pepper in a shallow bowl. Coat chicken with mixture and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat until very hot. Add chicken and cook 8 minutes, turning once, until golden. Remove chicken from skillet and keep warm.
3. Add garlic and mushrooms to the skillet. Sprinkle with paprika. Cook 5 minutes. Stir in broth and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Cook 5 minutes or until liquid has reduced by half. Remove from heat and stir in sour cream. Spoon sauce over chicken and serve over egg noodles, if desires.
Can't get enough chicken? Sink your teeth into this succulent selection of chicken recipes.
Makes one 12-inch pizza
1 (12-inch) pizza crust
1 1/2 cups shredded mozzarella cheese
1 cup diced tomatoes
1/2 pound large shrimp, peeled, deveined, cut in half lengthwise
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper or to taste
3 tablespoons extra-virgin olive oil
1. Place pizza crust on pizza pan or stone. Top with even layers of cheese, tomatoes and shrimp. Sprinkle with Italian seasoning and crushed red pepper. Drizzle with olive oil.
2. Bake for 20 to 25 minutes or until cheese is melted and shrimp is cooked through.
Before the weather turns for the worst, try these grilled pizzas for your next leisure cook-out.
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