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!

Cinnamon Sugar Donuts

I’m just gonna say one statement…. Easy and mouth watering! Enough said…..

MAKES: 8 donuts and 8 donut holes





Here’s what you’ll need:

1 16.3 oz can home style biscuits (NOT FLAKY LAYER)

Vegetable oil

Cinnamon

Sugar

Directions:

Pour oil into large pan to 1/2″ depth. Heat oil over medium heat, while oil is warming up, open can of biscuits and separate them. Use a cutter to make the holes in the biscuits. 



Save the holes that you remove. These will be your tasty testers. Once oil is heated up, place some of the holes in the oil, once they are golden brown they can be removed (keep rolling around to make sure all sides are golden brown). 



Next, place the donuts in the oil, once the bottom side is golden brown, you can flip over and continue cooking. 



Make your cinnamon sugar mixture in a shallow bowl, set aside. I like my cinnamon sugar mixture to be more on the darker side but it’s however you like. Once the donuts are done, pull them out of the oil, drain on a paper towel and once they are slightly cooled to handle, run them through the cinnamon sugar mixture on both sides, then let cool. Enjoy while they are still warm! These are mouth watering to say the least! 

Honey Mustard Chicken

Its been snowing since last night, it’s cold and unfortunately I have house cleaning to do, but part of making me happy while being snowed in…….making dinner and posting on my most favorite blog. This recipe called for all things comfort but of course I went my own way to make it mine. I omitted white vinegar (2 tablespoons) and I added Apple cider vinegar instead (1 tablespoon). I also used local honey from an Amish topiary close to town, and I added an extra clove of minced garlic. 

SERVES: 4-6      Cook: 6-7 hours on LOW; 4-5 on HIGH

Here’s what you’ll need:

2 – 2 1/2 pounds of boneless, skinless chicken breasts 

1/2 cup honey

1/4 cup soy sauce (low sodium)

1/4 cup mustard

1 tbsp. Apple cider vinegar

4 cloves garlic, minced

1/2 tsp black pepper

OPTIONAL: To thicken sauce, add the ingredients below in a cup then pour in slow cooker 1 hour before chicken is finished cooking.

2 tbsp water

2 tbsp cornstarch

Directions:

Place chicken breasts in slow cooker. Turn slow cooker on LOW. Meanwhile, whisk the honey, soy sauce, garlic, mustard, vinegar, and black pepper until well blended. Pour over chicken, cover, and cook for 6-7 hours. 

You can serve this over pasta, shred or cube it and serve over rice and vegetables, or shred it and serve on sandwich buns! 

**We shredded it and put it on a hoagie bun with bell peppers and onions! 



Slow Cooker Chicken Gyros

I have made these before and this is my first attempt at cooking the chicken via slow cooker for this recipe. They have turned out succulent and full of fresh flavors. I hope you give these a try and please let me know what you think?! I would love to hear from you!

Here’s what you’ll need:

Chicken:

2 lbs. boneless, skinless chicken breasts

2  tsp lemon juice

3 cloves garlic, minced

1/2 tsp. dill

1 1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. coriander

salt & black pepper, to taste

6-8 flatbreads (I used store-bought)

Tzatziki sauce, homemade or store bought (recipe follows)

Feta Cheese crumbles

Cilantro

Diced:

  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1 medium cucumber
  • kalamata olives
  • romaine lettuce

Directions: 6-8 hours

Place chicken breasts along with minced garlic, thyme, oregano, coriander, lemon juice, and dill in bottom of slow cooker.

greek chicken gyros

Cover and turn on LOW. Let cook for 6-8 hours.

Shred the chicken and stir with the juices it made while cooking.

Tzatziki Sauce:

1 medium cucumber, chopped

1 tsp salt, plus more to taste

1 cup plain fat-free Greek yogurt

1 clove garlic, minced

1 tbsp. fresh lemon juice

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp red wine vinegar

1 tbsp. chopped parsley

1 tsp dried dill

black pepper

Directions: Prep time 10 minutes

Place a diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat the cucumber then allow to rest at room temperature for 30 minutes. (I peeled the cucumber, sliced it lengthwise, and used a spoon to clean out the seeds then proceeded with dicing).

Rinse cucumbers and place over several layers of paper towels. Squeeze some moisture as if you’re wringing out a cloth. You can place cucumber in a large mixing bowl, add Greek yogurt, garlic, dill, lemon juice, olive oil, red wine vinegar, parsley, and salt & pepper to taste. (If you want it more blended, you can always put these ingredients in the food processor).

This sauce can be stored in an air tight container for up to 3 days in the refrigerator.

Here comes the most anticipated part of this decadent and succulent meal…………

THE ASSEMBLY:

Layer chicken in a row in the middle of the flatbread, top with lettuce (optional), tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, Tzatziki sauce, and cilantro.

Pizza Sub

I made this sub and I am getting told by friends and family that I should post it here….well, here it is….it’s very easy & delicious!

image

Here’s what you’ll need:

1 loaf of sweet French bread (cut lengthwise)

1/2 lb deli sliced pepperoni

1/2 lb deli sliced Genoa salami

1/2 lb deli sliced smoked ham

1 pkg thin sliced provolone cheese

1 pkg thin sliced mozzarella

1 small can sliced black olives

1/2 red onion, thinly sliced

1 can pizza sauce

Directions:

Cut loaf in half lengthwise.

Spoon pizza sauce on top and bottom pieces of French loaf, reserve some for later.

Place 3-4 cheese slices on the bottom half of the loaf.

Next, layer pepperoni, ham, and salami, pizza sauce, onion slices, black olives, and 3-4 cheese slices.

Repeat previous step and place top piece of loaf on the sandwich.

Wrap in aluminum foil, and bake at 375 for 20-25 minutes or until heated through.

You can add any toppings to this hot sub sandwich that you prefer.

I’m sure he would love this sandwich too….

image

ENJOY!!

Buffalo Chicken Chili

It’s still Winter so I figured I would make something to keep me warm…boy, does this ever keep me and my tastebuds warm! This has a great deal of spiceiness and you can adjust it as you like!! Check it out!!

Here’s what you’ll need:

1 3/4 pounds chicken breasts (boneless/skinless)

2 tbsp olive oil

4 cups low sodium chicken broth

1 can (14.5 oz) northern beans

2 cans (10 oz) rotel (tomatoes with green chiles)

1 (14.5 oz) can golden corn

1/3-1/2 cup Franks buffalo wing sauce (adjust to your spiceiness level)

3 garlic cloves, minced

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 tsp chili powder

1 tsp cumin

salt and black pepper to taste

Directions:

Heat oil in large stockpot over medium-high heat until shimmering. Add onion, chicken breasts, celery, carrots, and sauté until chicken is thoroughly cooked. Add garlic and sauté for an additional 2 minutes or until fragrant, stirring occasionally.

Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm, topped with blue cheese crumbles.

Buffalo Chicken Sandwiches

Chicken, garlic, buffalo wing sauce, and ranch mix....

Chicken, garlic, buffalo wing sauce, and ranch mix….

2 lbs. boneless skinless chicken breasts

12 oz bottle of Buffalo Wing Sauce

1 oz dry ranch mix

2 tbsp. butter

2 cloves garlic, minced

Directions:

Place the chicken breasts in the slow cooker…

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Sprinkle packet of ranch mix over chicken…

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Mince garlic and sprinkle over chicken….

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Pour sauce over chicken and other ingredients….

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Add butter and place the lid on the slow cooker. Cook on LOW 4-6 hours…

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Shred breasts and return the meat to the slow cooker, stir to combine, and cook for another hour to let the meat soak up the sauce…

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We devoured our sandwiches on Onion buns and enjoyed these with a great beer!

Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

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!!!

 

 

 

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