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!

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:

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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…

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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…

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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!

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HAPPY EASTER AND PLEASE ENJOY!!

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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:

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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!!

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Add the water…..

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Ketchup…..

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Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

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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

Directions:

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.

Mmm!

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Guacamole

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

Directions:

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!

Enjoy!!

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

Directions:

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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Stock….

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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)

Directions:

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!

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