The Seasoned Pantry!

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Hello Foodies!

My name is Cori and welcome to my blog, The Seasoned Pantry.  This is my first blog, so I hope you all like it. If you like food and some homemade recipes, eating, humor, seriousness (haha) 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& my own family recipes, and of course, my fantastic friends. I love cooking, baking, frying, and grilling and whatever else I can come up with. Now it’s time for me to tell you a little bit about me… I am 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 been in a relationship with Mr. Wonderful aka Josh (he came up with the blog name and he is the best taste-tester known to man), for the past 8 years (no marriage, and no kids), and other than loving, baking, cooking, and grilling  food too, he loves to eat. I love watching baseball (GO CARDS!), hanging out with great friends, and watching the drag races (tv and at the track)…by the way, we are into eating healthy, however some of these posts are anything but healthy, however, all of my recipes on this blog can be converted to organic/all-natural! 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!

Sour Cream Doughnuts

Its beginning to look a lot more like Autumn here in Illinois and the weather is cooperating better than expected. The weather has been fantastic! It has been in the upper 70’s throughout the week and in the mid 50’s in the evenings, I must say….. having a cookout next to the fire is a great weekend outlook for us!

Since it has been so mild in weather here in the mid-west, I have chosen to make something that won’t overheat my kitchen. What better way to start our Sunday morning off on the right foot other than making some delectable doughnuts? I came across this recipe from Pinterest (shocking….) and I thought I would give it a try, let me tell you, it was much easier than anticipated. I am NOT a fan of using much yeast (I tend to be a yeast killer) and it rarely works out for me. My eyes lit up when I saw that this recipe does NOT call for yeast! This recipe is definitely a keeper and I guarantee no one will go hungry once they place these masterpieces on their tongue…..

Sour Cream Doughnuts

Sour Cream Doughnuts

What you’ll need:


2 1/4 cup cake flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1/2 cup sugar

2 Tbsp butter, room temp

2 large egg yolks

1/2 cup sour cream

Canola oil, frying


In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In a bowl of a stand mixer (paddle attachment), beat the butter and sugar together until sandy. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the mixing bowl in 3 additions alternating with the sour cream (end with the flour mixture). The dough will be sticky and somewhat hard. Cover with plastic wrap and let chill in the fridge for an hour.

After the dough has chilled, roll out the dough on a floured surface, roll out to about 1/4-1/2″ in thickness. Use a doughnut cutter to cut out as many as doughnuts as possible (I used a drinking glass and cut out the smaller hole with a paring knife). Dip the cutters often in flour so they don’t stick to the dough. You should get about 12 doughnuts and 12 holes.

Pour 2″ of Canola oil (my oil of choice) into a heavy bottomed pot with a deep-fry thermometer (I guessed). Heat to 325 F. Fry the doughnuts, a few at a time, be careful not to overcrowd….this will cause slower cooking times and will cause the dough to brown on the outside but not done on the inside. Fry each doughnut on each side for about 2 minutes (don’t let them burn). Drain on a paper towel to rid the excess grease.

Once they have cooled, we can dip them in the glaze (recipe following)…..


3 1/2 cups confectioner’s sugar

1 1/2 tsp light corn syrup

1/4 tsp salt

1/2-3/4 tsp vanilla extract

1/3 cup hot water


In a large bowl, whisk all ingredients together and submerge the cooled doughnuts into the glaze. Let the doughnuts set on a wire cooling rack for 20 minutes.

Here comes my favorite part……


Hope you enjoy these, I think these are fabulous the day of making them and the next day! You don’t have to take my word for it, try it for yourself!

Ham & Swiss Reubens w/ Savory Onion Dressing

It was definitely an easy dinner tonight. I found this recipe in a magazine while waiting at the car dealership yesterday. I knew Josh would like it but I wasn’t too sure about it myself. I read the recipe over and over and the more I read it, the more I actually liked it. I changed it up a little bit with the sauce and I bought an un-cut loaf of homemade bread and cut it into thick slices. It was fabulous! It fit well and I didn’t serve this with anything else. The sandwich alone filled me up! Enjoy and I hope you like it!

ham and swiss reuben

Here’s What You’ll Need:

2 Tbsp butter

3 cups shredded cabbage – add celery seed, salt, & black pepper to taste

2 Tbsp apple cider vinegar

1 cup sour cream

1/4 cup ketchup

3 Tbsp pickle relish

3-4 green onions (white and light green parts only), finely chopped

Black pepper

2 Tbsp melted butter

8 slices bread (deli rye works great)

Brown deli mustard (I used Dijon)

3/4 lb. swiss cheese, sliced

1 lb. deli ham


In a large skillet, melt (1st listing) butter over medium. Add the cabbage; cook until wilted, about 5 minutes. Season with the celery seed, salt, & black pepper to taste. Add the apple cider vinegar and lower the temp to keep the cabbage mixture warm.

In a medium bowl, combine ketchup, sour cream, relish, and green onions (I chopped a small Vidalia onion), season with salt & pepper.

In a microwave or small pan, melt (2nd listing) butter, brush one side of the bread slices with the melted butter.

Build the sandwiches with the buttered side facing out. Spread 4 slices of bread with the mustard, top with a slice of Swiss cheese, the ham, another slice of cheese, and the cabbage mixture. Slather the other 4 slices of bread with the onion dressing, set on top of sandwiches with the buttered side facing out.

Griddle the sandwiches pressing down with a spatula until the bread is golden, the cheese melts and the sandwich is hot all the way through; about 5 minutes per side.

Caramelized Chicken Thighs

I have contemplated about what else to do with my chicken thighs that have been taking residence in my freezer since last Sunday, well….. I knew I wanted to boil them but not sure what to do with them after they’re boiled. I searched the internet, Pinterest, and even my cookbooks and to no avail, I found nothing. I thought about my last resort and that was to grill them with some homemade BBQ sauce. Then that’s when the dimmed light above my head got even brighter, I can take the sauce and pour it over the boiled/shredded chicken and bake it! Voila! A genius idea was born! I then looked up recipes for baked BBQ chicken and came up with this recipe…. I hope you enjoy it! (This is made with all-organic products)

Carmelized chicken

Here’s What You’ll Need:

1 1/2 – 2 lbs. boneless, skinless, chicken thighs

4-5 cups water

2 bay leaves

2 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

2 chicken bouillon cubes

1 tbsp. olive oil


In a stockpot, add chicken thighs (ours were frozen), seasonings (bay leaves, garlic powder, chicken bouillon cubes, salt, & pepper), cold water & olive oil.

Cover, let it come to a boil, and continue boiling for 20-30 minutes or until tender.

Remove chicken and shred in big chunks and spread into an 11×7 baking dish.

Meanwhile, you can make the sauce as follows:


1/2 cup soy sauce

3/4 cup ketchup

3 garlic cloves, minced

3/4 cup honey

1 tbsp. olive oil


In a medium saucepan, add ketchup, honey, soy sauce, minced garlic, and 1 tbsp. olive oil. Whisk together until well blended and cook over medium heat and bring to a boil, continue stirring until thickened, 5-10 minutes. Remove from heat.

Pour over chicken and bake in a preheated oven on 350 degrees for 25-30 minutes or until well caramelized to your liking.

We served this over long grain wild rice.


Slow Cooker Lasagna

Anything that can be transformed in a slow cooker is a meal in my book. We live on the rural outskirts of a small town and we rely on our slow cooker quite a bit. Whether its Summer or Winter, a slow cooker is always a plus to have. I have always made lasagna in the oven and this is my first time making this delectable meal in a slow cooker, let me tell you….this did not disappoint one bit. Served up with a great garlic bread and good movie, its definitely date night worthy. Check out this recipe and let me know what changes you made!

Slow Cooker Lasagna

Here’s What you’ll Need:

1 lb mild Italian sausage

1 large onion, chopped

1 1/2 tsp salt

1 1/2 tsp black pepper

1 tsp Italian seasoning

2 Tbsp parsley

2 tsp garlic powder

2 Tbsp Worcestershire sauce

1 (6 oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tbsp granulated sugar

2 1/2 cups water

1 (8 oz) package uncooked lasagna noodles

4 cups shredded mozzarella cheese

1 (15 oz) container ricotta cheese (or 1 1/2 cups cottage cheese)

1/2 cup grated parmesan cheese


In a large skillet, brown Italian sausage and onion over medium heat. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar and water. Stir and simmer for 15-20 minutes. (I made this sauce in advance).

Spread a fourth of the meat sauce in the bottom of the slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, parmesan, and ricotta cheese; spoon a third of this mixture over the noodles. Repeat the layers twice. Top with the remaining meat sauce and sprinkle extra mozzarella cheese on the top.

Cover and cook on LOW for 4-6 hours (depends on how dark you like your cheese on the top) until noodles are tender.


Coconut Breaded Chicken Tenders

This has to be one of the best chicken tender recipes that I have ever made! These are perfectly crispy on the outside and soooo juicy on the inside! I instantly thought this was MAGNIFICENT! We dipped this in an amazing Apricot Sauce. These are amazing with shrimp too!

Fried perfection <3

Fried perfection <3

Here’s What You’ll Need:

1 package of chicken breast tenderloins (or 1 pound of shrimp)

1/2 cup all-purpose flour

salt & pepper to taste

2 large eggs, beaten

1 cup sweetened shredded coconut

3/4 cup panko breading

2 cups of canola oil (adjust amount if using coconut oil) for frying


In a small bowl, add flour, salt, & pepper, stir to combine and set aside.

In a separate small bowl, add eggs, beat, and set aside.

In a medium bowl, add coconut, Panko, and stir to combine and set aside.

In a large skillet, deep fryer, or dutch oven, pour oil and let it heat up over medium-high (350 degrees). While the oil is heating up you can start the batter process as follows:

  1. Dip chicken in flour, dip in egg, and dredge very well in Panko breading mixture (press on it to make sure it is fully breaded). Set aside on a platter while you repeat the process for the remaining chicken tenderloins. Begin frying. Make sure the oil is hot enough to guarantee a crispy coating. (Fry until coating is dark and crispy).
  2. I place 3-4 pieces in each batch. Frying time will vary depending on skillet size, chicken size, and personal preferences.
  3. After frying, place on paper towel to drain the oil. Continue the process until all chicken is fried.
  4. Leftovers can be stored in the fridge for 3 days, reheat in a 350 degree oven to keep the coating crispy


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




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


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! 

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