The Seasoned Pantry!

 

Hello Foodies!

My name is Cori and welcome to my blog, The Seasoned Pantry.  This is my very first blog, so I hope you all like it. If you like food and some homemade recipes, critiquing, and eating then you are more than welcome here. I will be using this blog to let all of you try my favorite recipes and I hope to receive some great feedback (good or bad)!! I know there are a lot of food blogs on the internet, and I love getting ideas from Pinterest, Paula Deen, Steve Raichlen, etc., and of course, my fantastic friends and my wonderful family. I love cooking, baking, frying, and grilling and whatever else I can come up with. I also like to personally critique different restaurants and after all, I am a customer just like you. Now it’s time for me to tell you a little bit about me… I have been known to be a little crazy (funny crazy), straight-forward, fun, caring, loving, and most of all…I am a daddy’s girl. I have learned that through tragedy, a person can accomplish anything. I currently attend college full-time and I have been in a relationship with Josh (he came up with the blog name) for the past 6 years (no marriage, and no kids), and other than loving, baking, cooking, and grilling  food, I love watching baseball (GO CARDS!), hanging out with great friends, and watching the drag races (tv and at the track)…by the way, those are some of the best places for food finds. I sure hope you enjoy this blog and please feel free to comment! I appreciate any and all kinds of feedback.

 Thanks and Bon Appetit!

Zuppa Toscana

Have I got a stupendous meal in a bowl for you!!! It’s a rendition of the Olive Garden’s Zuppa Toscana Soup! Shh…I think it’s even better than the Olive Garden… Even though I may be biased, you be the judge!

Serves: 6-8

Here’s what you’ll need:

1 lb. bulk Italian sausage

4-6 oz bacon, diced into 1/2 inch pieces

1 small onion, diced

3 garlic cloves, minced

6 cups low sodium chicken broth (organic)

1 cup water

2 medium russet potatoes, skin on and washed

1 tsp sugar

salt and black pepper to taste

2 3/4 cups half & half

1 small package of frozen spinach, thawed

1 cup finely shredded Romano cheese for serving

Directions:

Heat Dutch oven or large stockpot over medium heat. Add diced bacon, onion, and minced garlic, let cook until onions become translucent and bacon is cooked (NOT CRUNCHY).

Once cooked, remove with a slotted spoon and place on a paper towel and set aside. Meanwhile, you will add the sausage to the stockpot and brown over medium heat (about 5-7 minutes). Add the bacon, onion, and garlic back in the stockpot with the sausage.

Wash potatoes and slice lengthwise, slice each half lengthwise again and then slice each portion crosswise into thin slices approximately 1/8″ thick.

Add the chicken broth, water, potatoes, spinach, sugar, salt, & pepper. Bring soup just to a boil and then reduce the heat to medium-low, cover, and let simmer for 20 minutes or until potatoes are tender. (Optional…remove excess fat from the surface… I did not remove very much since we like it for flavor…unhealthy, I know.)

Stir in the half & half, season with more salt & pepper if needed.

Sprinkle 1-2 tablespoons of shredded Romano cheese, garnish with seasoned croutons (we used garlic bread).

DELIZIOSO!!!

 

 

 

Breakfast Pizza

We wanted a little bit of a change for breakfast and this is what we had…hope you try it soon and enjoy!

Here’s what you’ll need:

beginnings of a masterpiece!

beginnings of a masterpiece!

  • 2 (6 ct. small tubes) of buttermilk biscuits
  • 5 eggs
  • 1/4 cup milk
  • 1 lb. country pork sausage
  • 1 cup frozen hash browns (shredded and thawed)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp. grated parmesan cheese
  • 1 cup shredded cheddar cheese (your choice)

Directions:

Cook sausage until browned, drain fat. Breaking it up as you cook so that it’s ground. Open the tube of biscuits and press flatly on a 9×12 cookie sheet (it will hold all 12 biscuits as in the pic above). Sprinkle with hash brown potatoes, cooked sausage, and some shredded cheese…we also added onions and green peppers….

almost ready for the oven!

almost ready for the oven!

In a separate bowl, beat eggs, milk, salt, and black pepper…evenly pour over pizza in the middle (it will seep to the edges on its own)…

doesn't it look great?!

doesn’t it look great?!

Sprinkle with parmesan cheese over entire pizza (I used shaved but it preference, really!)

shaved parmesan

shaved parmesan

Bake at 375 degrees for 20-30 minutes….

perfection!

perfection!

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)

Sauce:

  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves

Directions:

Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa

 

Black Bean Salsa

I must say, I have never really enjoyed black bean salsa, especially if it has canned tomatoes in the recipe…however, I took a few days to really research the ingredients that I would want in my own salsa. The only canned items are the black beans… Mmm! The sauce is simple and its easy to adjust to your liking! This would go great with a Mexican themed dinner such as Shrimp enchiladas!! Hmm….Shrimp enchiladas…maybe a new blog post? Have fun and ENJOY!!!!

Makes: 6 servings

Here’s what you’ll need:

  • 1 can black beans, rinsed and drained
  • Corn, 10 oz. frozen then thawed (If you don’t have any fresh)
  • 2 roma tomatoes, finely diced
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 cup chopped cilantro
  • 2 TBSP lime juice
  • 1 TBSP red wine vinegar
  • salt and black pepper to taste

Directions:

Mix ingredients in a large bowl….

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Black bean salsa

Cover and chill overnight….

Black Bean Salsa

Black Bean Salsa

 

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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Cori’s Egg-straordinary Casserole

Ahh! Happy Easter to all! It’s already Spring and the best part??? It’s Easter and I decided to make my own Egg casserole. I know a numerous amount of families tend to make this every year for the holidays whether it’s Easter, Christmas, or any type of holiday gathering in between, but I have never made this type of casserole and I was hoping to find a great recipe and modify it…that turned out to be non-existent. Besides, a lot of families tend to keep their recipes to themselves…however, I’m the sharing type and I am proud to share this recipe with all of you! I hope you enjoy!

Servings: 6

Here’s what you’ll need:

Easter 041

6 eggs, beaten

2 small potatoes, shredded (1 1/2 cups)

3 slices of bread, torn

1 tomato, diced

1/2 red onion, diced

3/4 pound of bacon, cooked and crumbled

8 ounces sour cream

1 (4.5 oz) can of green chiles, diced

1/2 pound (2 cups) shredded cheese, your preference in flavor

salt and black pepper to taste

Directions:

In a large bowl, beat the eggs…

Easter 045

Add sour cream….

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Shredded cheese…

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Green chiles….

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Red onion…

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Diced tomato…

Easter 051

Mix well until all ingredients are incorporated thoroughly, add salt and pepper…

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Add bread…

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Mix again, cover, and place in fridge for at least an hour (this can also be made overnight if you prefer). Meanwhile, cook the glorious bacon….

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Someone was watching and waiting for bacon…he thinks it’s glorious too!

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Let the glorious bacon cool and then crumble and add to the egg mixture (I also added about a teaspoon of bacon grease to the egg mixture as well…cooled slightly, of course)…

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Pre heat your oven to 350 degrees. Spray an 11 3/4 x 7 1/2 x 2 1/2″ baking dish with non-stick baking spray. You can also bake this casserole in a 9 x 13″ pan but make sure to keep and eye on it, it can burn quickly. Oven temps and time may vary depending on baking dish being used.

Pour egg mixture into baking dish…

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Bake for approximately 45 minutes (this baking time is for an 11 3/4 x 7 1/2 x 2 1/2″ baking dish)…keep a close eye on it!

This is it! It is very moist, flavorful, and most definitely a holiday favorite in my house!

Easter 063

HAPPY EASTER AND PLEASE ENJOY!!

Easter 066

 

Hamburger Goulash

This hamburger goulash is going to be a staple in your home…GUARANTEED! Please enjoy!

Serves: 6

Prep: 5 minutes; cook time: 30 minutes

Here’s what you’ll need:

goulash

2 pounds ground beef

1 onion, chopped

2 cups water

3/4 cup ketchup

2 Tbsp Worcestershire sauce

2 tsp paprika

2 tsp sugar

1 tsp salt

1/2 tsp ground mustard

1/4 tsp garlic powder

2 Tbsp all-purpose flour

1/4 cup cold water

Directions:

In a Dutch oven, cook beef and chopped onion over medium heat until meat is no longer pink; drain…. by the way…we LOVE ONIONS!!

goulash, stroganoff, and scrappy 009

goulash, stroganoff, and scrappy 012

Add the water…..

goulash, stroganoff, and scrappy 014

Ketchup…..

goulash, stroganoff, and scrappy 015

Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

goulash, stroganoff, and scrappy 019

Ground mustard…..

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Garlic powder…..

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Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine flour and cold water until smooth…..

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Stir into the meat mixture…..

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Bring to a boil and stir for 2 minutes or until thickened. Serve with pasta of your choice! We chose to use small shell pasta!

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This was his second bowl! :)

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