Lobster Tails

Add cooking oil of choice to your deep fryer or large skillet and heat to 350-375 degrees.
Create dredging flour by mixing flour, cornmeal and salt together. Feel free to add extra seasonings to mixture to taste. Some people use Old Bay seasoning. Set aside.
Use scissors to cut the lobster shell vertically along the back.
Separate the exoskeleton (shell) from the meat of the lobster. Leave the outer tail fins in tact.
Wash and pat dry the the lobster and season with Sowful Blessings Seafood Seasoning.
Place the lobster tails in the dreading flour mixture and cover competely.
The next step involves dipping the floured lobster tails in buttermilk, and then placing in the dreding flour mixture a second time.
Place lobster tails in hot grease to cook until golden to medium color (usually 4-5 minutes)
Serve with your favorite dipping sauce!

Portabella Mushroom Pizzas

Preheat oven to 400 degrees F.
Wash and pat dry the portabella mushrooms.
Place inverted mushroom caps in a greased oven safe dish and drizzle with olive oil.
Sprinkle Sowful Blessings House Seasoning on the the mushroom caps.
Spoon in 2 tbsp of pizza sauce into each portabella mushroom and top with Sowful Blessings Italian Seasoning.

Preheat oven to 350 degree F.
Grease a 13″x9″ baking pan with cooking spray.
Bring a large pot of water to a boil. Placed clean potatoes into boiling water with skin on and cook for about 20 minutes. Remove potatoes from the water and let sit until cool. Once cooled, peel the potatoes and slice into 1/8 inch rounds. Set aside.
To make the cheese sauce, melt butter in a medium saucepan over medium heat. Place flour into the melted butter whisking continuously until the mixture is golden brown (2 minutes). Add milk and stir until thickened (2 minutes). Remove from heat, stir in shredded cheese, and add Sowful Blessing House Seasoning.
In the baking dish, place a single layer of potatoes and seasoning with Sowful Blessing House Seasoning. Spoon about 1/3 of the cheese sauce on top of the potatoes. Repeat for additional two levels. Pour remaining cheese evenly on final layer of potatoes.
For a topping, sprinkle 1/4 cup shredded cheddar and paprika.
Bake in the 350 degree oven for 20-25 minutes.
Garnish with fresh chopped parsley.
Serve immediately.

Preheat oven to 400 degree F, place salmon sprinkled with Sowful Blessings Lemon Pepper Seasoning in the oven to cook (15-20 minutes). Chop salmon into 1 in chucks and set aside.
On the stovetop heat a large skillet over medium heat to melt 2 tbsp of butter, add shrimp and cook until pink. Remove shrimp from skillet and set aside.
Start a pot of water boiling for your pasta noodles and cook until al dente. Drain fettuccine noodles and return to pot.
In the large skillet add 3 tbsp of butter and melt over medium heat. Whisk in flour to make your roux; it should be a creamy consistency.
Add heavy whipping cream and milk to your roux while whisking constantly. Bring to a boil.
Reduce the heat to low, whisk in parmesan cheese and allow to simmer until sauce thickens. Pour sauce over noodles, add in shrimp and salmon, and stir.
Add more Sowful Blessings Lemon Pepper Seasoning to taste.
Enjoy warm and garnish with mozzarella cheese.

Preheat oven to 350 degrees F (175 degrees C).
Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.