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!

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:


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


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!!

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Add the water…..

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Worcestershire sauce…..

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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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CoCo’s Veggie Soup

I love autumn season! It’s days like these (rainy and cold) that I get my inspirations for soups and stews. I have decided to post my Vegetable soup and I hope you enjoy it! Please add whatever kind of veggies you prefer. I like different variations such as asparagus, broccoli, kidney beans, stir-fry vegetables, cabbage, etc. Veggie soup has become one of those dishes that you can add anything to it and it still turns out great! I love to get creative with soups and stews! ENJOY!

Makes: 8 servings

Here’s what you’ll need:

2-3 lb. beef chuck pot roast

2 (15 oz each) cans beef broth

1 (14.5 oz) can diced tomatoes

1 tsp garlic pepper

1 tsp celery salt

1/2 tsp onion powder

pinch cayenne pepper

1 garlic clove, minced

3/4 cup chopped onion

1/2 cup celery, finely chopped

32 oz tomato juice

1/2 cup frozen carrots

1/2 cup frozen sweet peas

1/2 cup frozen green beans

1/2 cup frozen corn


Line the crock pot with a clear slow cooker liner, or spray non-stick cooking spray in the crock pot (I use a 6 quart crock pot). Place beef chuck roast into crock pot. Season beef chuck roast with garlic pepper, onion powder, and celery salt.

Cover tightly and cook on LOW for about 8 hours.

After the 8 hours have passed, remove lid. Using 2 forks, shred beef chuck roast, (remove “fatty” pieces and toss those away). DO NOT DRAIN THE JUICE! This juice is full of flavor.

Add both cans of beef broth, diced tomatoes, minced garlic, tomato juice, pinch of cayenne pepper (or more…depends on your likeness for spice), sweet peas, corn, carrots, green beans, onions, and celery to the shredded beef. Add salt and pepper to taste….

Turn crock pot to HIGH, cover and let cook for another 30 minutes.


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This is such a simple recipe and avocados are such a healthy and tasteful way to get in some of those required nutrients. Now that spring and summer are on their way, why not get started with a great snack!? This is full of flavor and can be adjusted to your liking! Enjoy!

Prep Time: 10 minutes

Makes: approx. 1 1/2 cups

Here’s what you’ll need:

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2 ripe avocados

2 Tbsp – 1/4 cup minced onion

1 jalapeno, finely diced

1 Tbsp lime juice

2 Tbsp cilantro (I used dried cilantro)

1/2 tsp Kosher salt

Dash of black pepper

1/2 ripe tomato, chopped


Cut avocados in half….

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Remove seed (pit), and scoop out the avocados from the peel, put into a mixing bowl….

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Using a fork, roughly mash the avocado (don’t overdo it, this should be a little chunky!)….

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Add the diced onion, cilantro, lime juice, tomato, jalapeno, & salt and pepper…

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Be careful handling any kind of peppers when removing the seeds. I wear gloves and then thoroughly wash my hands after handling…

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Remember…DO NOT TOUCH YOUR EYES OR FACE FOR SEVERAL HOURS  after handling peppers.

Cover guacamole with plastic wrap directly on the surface of the guacamole (helps to prevent oxidation)…

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Refrigerate until ready and you can change the spice level as needed!


Spaghetti Soup

This is a perfect soup for a blustery, cold, winter day…Believe me, it’s the winter storm of 2014 and we are getting hit hard just like the majority of the U.S. and I am all stocked up on ingredients for soups, sandwiches, and whatever else we can whip up for a few days. This soup is easy, delicious, and definitely a step up from your normal comfort food! Enjoy!

Serves: 6

Here’s what you’ll need:

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1 pound ground beef (or 1 pound Italian bulk sausage)

1 yellow onion, chopped

1 tsp garlic powder

2 bay leaves

1 (28 oz) can of diced tomatoes (low sodium)

3 cups beef stock

1/2 tsp dried basil

1/2 tsp ground oregano (depends on taste)

1/4 cup chopped parsley

salt and pepper to taste

1 cup broken spaghetti noodles (1-inch pieces)

Freshly grated parmesan or asiago cheese for topping


In a large soup pot over medium-high heat, cook beef, onions, and garlic powder….

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Stirring meat with a spoon and breaking it apart, cook until beef is no longer pink and onions are tender….

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Pour off any excess grease and return beef and onions to pan, reduce heat to medium-low and add tomatoes to the pan….

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Salt, pepper, oregano, parsley, basil, and bay leaves…..

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Spaghetti noodles…..

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Cover and simmer for 30 minutes until flavors are well-blended….

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Serve with a smile!

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Fajitas~Slow Cooker Style

First of all, I hope all of you had a wonderful holiday and an even more fabulous New Year! I’m glad to be back at it and now with a new camera, I can get better pictures of the magnificent recipes that you will be providing to your family! Here’s my first post of the new year! Please enjoy!

This slow cooker recipe adds a punch of flavor to the beef, which is perfect for the fajitas. This recipe can be served over rice, with refried beans, or serve them as tacos instead! You can choose to braise the roast in salsa and lime juice, but I chose to mix up the seasonings and rub them on the beef, then add the liquid ingredients. It’s preference…..really! Any leftover beef and sauce can be used as a beef tortilla soup as well!

Serves: 6

Here’s what you’ll need:

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1-2 Tbsp Olive oil (I used Jalapeno Grape seed oil)

1-2 jalapeno sliced (optional)

1 tsp. ground cumin

1 Tbsp chili powder

1 (3-4#) boneless chuck roast

32 oz. medium-hot salsa

1 large white onion, sliced

1/2 cup lime juice

1 (12 oz) bottle of beer (I love cooking with Sammy A)


Spray slow cooker insert with non-stick cooking spray or line with a crock pot liner. Mix oil, cumin, oregano, chili powder into a paste (adding the oil a little at a time)….

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Place chuck roast into slow cooker…..

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Rub seasoning paste onto the beef….

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Add onion, salsa, and lime juice…..

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Add the beer…. It went into the slow cooker….I promise!

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Cover and cook on HIGH for 5-6 hours or LOW for 8-10 hours. It will be very saucy.

* After cooking, I chose to shred the beef and wrap them in whole wheat tortillas.

** I also took some of the sauce and added it to a sauce pan and brought it to a boil to give it more of a concentrated flavor (definite flavor!!!), and drizzled it over the beef just before I wrapped it up and devoured it in pure bliss!

Sour Cream Noodle Bake

Hello! Hello! Hello!

I am so glad that the holidays are approaching and that we have so much food to be consumed…however, I will be partaking in the cooking part, just not so much of the eating part since I am one of the lucky “gotta watch my weight” type of people. Therefore, this recipe lead me to believe that before I restrict myself, I should consume the creamiest and most fattening casserole on earth and I can give “Thanks” to Ree Drummond from “The Pioneer Woman”. I prepared this dish last night and I must say, it’s full of creaminess and should come with a warning label! I made a few changes from the original (you should expect that by now):

Cottage cheese = ricotta cheese

Greek yogurt = sour cream

Grated cheddar cheese = shredded pepper jack cheese

I did NOT add the cheese mixture to the noodles, I layered it all.

Now on to the important part… READY?? Here it goes!!

Servings: 6

Here’s what you’ll need:

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1 1/4 pound ground chuck

3 heaping Tbsp of Tomato paste

1/2 tsp salt

Freshly ground black pepper

8 oz., (weight) egg noodles

1/2 cup sour cream

1 1/4 cup of ricotta cheese

1/2 of an onion, chopped

1/2 green bell pepper, chopped

1 cup of grated (shredded) pepper jack cheese


Preheat oven to 350 degrees.

Brown ground chuck in a large skillet…

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Drain fat, add tomato paste, onion, bell pepper, salt, and black pepper. Let simmer while you prepare the other ingredients…

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Cook egg noodles until  al dente. Drain and set aside.

In a medium bowl, combine sour cream and ricotta cheese (add a little bit of salt and black pepper). Stir until well combined, (you can mix the cheese mixture with the drained noodles or just pour half of it on top of the noodles)…

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To assemble, add half the noodles to an 11×7 (or 13×9…preference really) baking dish. Top with half the meat mixture…

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Then the cheese mixture… you get the idea ;)

Sprinkle on the pepper jack cheese…

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Repeat with the layers again (pepper jack cheese on top)… I also added a little bit of cheddar too!

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Bake for 20 minutes (13×9) or until cheese is melted. (time will depend on the size of baking dish)…

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Mmm! (that’s all I can say with food in my mouth)….please enjoy!!

No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included ;)

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats


In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

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