Monday, February 5, 2018

A Look Back

So there's no recipe here.

I wanted to take a post and look back on the history of A Seasoned Greeting.

For those of you that are newcomers, this didn't begin as A Seasoned Greeting. Oh no. Believe it or not I haven't always been so punny. This actually began as Kut's Kitchen and armed with my iPhone 3 camera I embarked on a cooking blog in March 2011.

Wow, 7 years ago. 7 years of recipes, of food photos, of failed recipes, of discovering new flavors and family favorites.

There's been horrible photos.

There's been a crazy couponing phase.

There's been camera upgrades.

There's been a move from South Caroline to New Jersey, a divorce, a marriage, and a baby.

It's been a life changing few years, here's to the next 7 years of blogging and all the delicious dishes to come!

Sunday, February 4, 2018

Mexican Street Corn Nachos

So now that we've all come to terms that unfortunately we need to watch the Patriots in the Super Bowl yet again, it's time to start finalizing those party menus.

What I love about these nachos is that they're super easy but have tons of flavor from the browned corn, spicy pepper jack cheese, creamy feta, and a hit of lime at the end. Nothing bugs me more than a dish that looks deceptively easy. A few weekend mornings go I was watching Valerie Bertinelli's show on Food Network. On the menu was a chicken breast stuffed with spinach, Parmesan cheese, and roasted red peppers. "Wow, so easy! Perfect for a weeknight dinner," I incorrectly thought to myself.

On a Wednesday night I decided it was perfect to try this "easy" Food Network dinner.
Butterfly the chicken. Ok, easy peasy.
Pound chicken thin. No biggie, that's what that empty wine bottle is good for.
Stuff with cooked spinach, diced roasted red peppers, Panko, and Parmesan. Hold on. I have to cook the spinach and dice the roasted red peppers. Gimme a few minutes.
Take stuffed chicken and roll and tie with twine to secure. You know how hard it is to roll stuffed chicken and keep all the goodness inside and get it tied just so? Well it's not hard but it's not exactly like tying your shoes.
Pan sear all the chicken rolls before baking. Now we're getting into two cooking methods? Come on I'd thought I'd be eating by now.
To make the sauce....Wait, there's a sauce?! How did I miss this part on TV? I don't even have the ingredients for this!!!!

So in the end we ate a sauceless chicken that was so-so and not worth the time.

But you won't be saying that with these nachos.

Every time I make these there isn't a morsel left on the plate. Every last piece of corn and feta crumble makes it onto a chip. I promise you these will be your new party menu staple!

-1-2 tablespoons butter
-1 can corn
-1 tablespoon mayonnaise
-1/2 tablespoon cornstarch
-1 cup light cream or half and half 
- 3/4 cup Monterey Jack cheese, shredded
-1 bag tortilla chips
-1/3 cup cotija or feta, crumbled (I used feta since I coulnd't find cotija, you can add as much as you like)
-cayenne to taste
-1 lime, cut into wedges

1. In a sauce pan over medium-high heat, add the butter, corn, and a dash of cayenne. Saute until the corn has browned.

2. Pour cooked corn into a bowl and add the mayo, stir to combine.

3. In the sauce pan over medium heat, add the cream, shredded cheese and corn starch. Heat until simmering and the cheese is melted and the sauce has thickened.

4. To assemble, place chips on a large platter. Pour cheese sauce, then the corn, then the crumbled feta or cotija. Squeeze 2 lime wedges over top. Enjoy!

Source: Closet Cooking

Tuesday, January 23, 2018

Whipped Feta

Introducing an appetizer game-changer. Move over tired cheese display, whipped feta is making an appearance.

Yes, whipped feta.

So easy but this looks and tastes much more complex. I was looking for a simple snack to whip together (pun intended) as we watched football this past Sunday. I thought we'd be watching the Jaguars send the Patriots back to the locker room as a group of sad losers but unfortunately it was quite the opposite. That's OK. There was another game right after that so we got ready to watch the Vikings send the Eagles to the locker room as a group of sad lo.....wait, that didn't happen either.

Make this for your Super Bowl party and we'll all be watching as we hope the Eagles are victorious.

-6 oz crumbled feta cheese
-2 oz cream cheese
-3 teaspoons Hellman's Olive Oil Mayo
-salt and pepper to taste
-Basil Infused Olive Oil

1. In a food processor, pulse the feta until very fine. Add the cream cheese. mayo, salt/pepper and blend until smooth, adding a bit more mayo to desired consistency if needed.

2. Serve on a plate and drizzle with basil infused olive oil. Serve with crackers, bread sticks, or bread.

Wednesday, January 3, 2018

Pumpkin Spice Cookies

If liking pumpkin spice is basic, well call me basic.

But basic these cookies are not. Overly flavorful, completely spiced, and totally chewy and soft. I guarantee you these will be a must-have for every Holiday season so come!

-2 1/3 cups all-purpose flour
-2 teaspoons baking soda
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-1 1/3 cups white sugar, divided
-1 stick butter, softened
-1/2 cup Libby's 100% Pure Pumpkin
-1/4 cup molasses
-1 egg
-1 teaspoon vanilla extract
 -1 2/3 cups Nestle Toll House Pumpkin Spice Morsels (These aren't the easiest to find, I found them at Walmart)

1. Heat oven to 350 and lightly grease your baking sheets. (Note the dough chills for an hour before baking)

2. Combine the flour, baking soda, salt, cinnamon, and ginger in a medium bowl. In another bowl, beat 1 cup of the sugar and the butter until creamy. Add in the pumpkin, molasses, egg, and vanilla. stir to combine well. Gradually stir in the flour mixture. Stir in the morsels. Refrigerate dough at least 1 hour.

3. Shape dough into balls and roll in the remaining sugar. Bake for 11-13 and let cool for a few minutes before you remove them from the sheet.

Source: Nestle

Thursday, December 28, 2017

Brie and Bacon Jam Bites

You've really hit the jackpot when you stumble upon the perfect bite-sized appetizer. I think the biggest challenge with cocktail party foods is finding something that's delicious yet easy to eat. Just take a few minutes to scroll Pinterest and you'll find a plethora of foods that are adorable but their functionality falls flat.

Well, not these little babies.

Sweet and salty bacon jam baked on top of melty brie cheese in a crispy phyllo cup. They're easy, they're delicious, they're easy to eat and still carry on a conversation. If you're still perfecting your New Year's Eve party may I suggest adding these to your menu.

Oh, I highly recommend making a double match of these.

-8 slices of bacon, chopped
-1/3 cup apricot preserves
-1 tablespoon apple cider vinegar
-6oz wedge of Brie cheese, frozen for 1 hour
-15 phyllo cups

1. Heat oven to 350 degrees.

2. In a frying pan over medium high heat, cook the chopped bacon until crispy. Drain the fat and return chopped pieces to the pan. Add the preserves and vinegar, stir until incorporated and simmer for 6-8 minutes.

3. While mixture is simmering, dice the cheese into chunks. Lightly grease a baking sheet and place the phyllo cups. Fill each cup with a piece of cheese and top with the bacon jam. Bake for 10 minutes.
Source: Wry Toast Eats

Wednesday, November 1, 2017

Pumpkin Biscuits with Cinnamon Honey Butter

So I took a little time off from blogging because I was cooking up something a little different. My precious little baby made her arrival on October 6th! Giving birth to her was the best experience of my life...yes I can say that even after the pain of labor, delivery, and postpartum healing. I wanted to share a few "I wish I knew that before" things about labor and delivery for other women since I feel like there is still so much we don't share about the process and then we're surprised with "That happens?!" in the moment.
  •  Everyone will try and tell you what the pain of contraction feels like. From bad menstrual cramps to bad gas, I heard so many different explanations of what to expect. So what does it feel like? Well, first it will be different for everyone because we all have different levels of pain tolerance and the intensity of contraction pain is different. I can tell you since I was induced the pain was unlike anything I ever experienced or could even imagine. Imagine all your abdominal muscles being twisted into a tight knot and pulled to it's tightest...then repeat that every few minutes for hours upon hours. Oh....and the pain might be so bad that you throw up! That was fun.
  • You most likely will need a catheter if you get an epidural. But, you won't feel it since the epidural is already in place. 
  • You can get the shakes from all the hormones. Once my epidural was working I got the shakes, bad! Thankfully what helped was touch. My husband and doula took turns rubbing my legs and eventually the shaking subsided. 
  • Pushing is completely exhausting. So by the time you get to the "Ok, it's time to push!" you've endured hours and hours of exhausting labor, and now you need to get through the most physically demanding part. Pushing is taking a deep breath and then holding it as you push like you're going #2 for 10 seconds, and do that 3 times in a row. There were many times I couldn't get to the 3rd time I was so out of breath and thought I'd pass out if I tried for the third time. 
  • You're going to tear. Ok so some people don't tear. I don't know how, but expect that will happen. The good news? (Yes, there's good news!) If you have an epidural you don't feel it at all. And, the mindset now is that natural tearing is better than getting an episiotomy, so it's less common to have to have your doctor make an aggressive incision. 
  • The doctor needs to clean out your uterus. Ok, this was the biggest one I was not prepared for. After delivering the placenta the doctor reaches in a few times and cleans out anything leftover. Ouch!
  • The next day. The forceful pushing will make it feel like the baby came out of your butt. There's no delicate way to phrase that. You used that muscle so much that it's tired and feels heavy and makes sitting down, rolling over, standing up, laughing, coughing, pretty much anything painful. Oh, and you probably pushed out a hemorrhoid in the process as well. 
  • You can't prepare for how much you'll love this little baby. If there's ever a time that love at first sight is true, it's giving birth. While I'm no where near ready to say "Let's do that again!" having that much love for a little itty bitty body that's just a few seconds old is the most overwhelming feeling!
So after all that, who's hungry?

This was my first post-baby baking. These pumpkin biscuits are super easy and only have a mild pumpkin flavor, it's not overpowering.The cinnamon honey butter is the perfect topping for these and take these from being a plain pumpkin biscuit to something much more delectable!

Ingredients- Yields 8 drop biscuits
-2 cups flour
-1 teaspoon salt
-1 1/4 tablespoons baking powder
-1 teaspoon ginger
-1 stick butter, softened and cubed
-1/4 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1 1/4 cup pumpkin puree
-1/2 tablespoon honey
-1/4 cup milk
Honey Butter Ingredients
-3 tablespoons butter, softened
-1/2 tablespoon honey
-1/4 teaspoon cinnamon
1. Preheat oven to 400, grease cooking sheet. In a bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, nutmeg, and cubed butter.
2. In another bowl, combine the pumpkin and honey. Pour into flour mixture and add milk. Stir with wooden spoon until dough has formed. Drop biscuits onto greased cookie sheet and bake 20-25 minutes.
3. For the honey butter, combine the softened butter, honey, and cinnamon and stir until smooth. You can serve like that, or...Optional: Drop butter into wax paper and roll to form a log. Roll in wax paper and place in fridge 20-30 minutes.
Sources: Always With Butter, and Taste of Home Magazine February/March 2012

Monday, August 21, 2017

Banana Coffee Cake

I always seem to have a banana conundrum. I try to buy bunches in various stages of ripeness so they don't all turn at the same time. But lately, I find myself left with several super ripe bananas that no one wants to eat. I can't bring myself to throw them out so I've been trying to find ways to use up extra ripe nanas.

This banana coffee cake is the perfect treat with your morning or afternoon coffee. Be generous with the crumb topping!

-4 medium or large rip bananas
-2 tablespoons brown sugar
-1 1/2 teaspoon vanilla extract
-1/2 teaspoon cinnamon
-1/2 cup butter, softened
-1 cup white sugar
-2 eggs
-2 cups flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-2 tablespoon sour cream

For the topping
-1 teaspoon cinnamon
-1 cup flour
-1 cup brown sugar
-6 tablespoons butter

1. Heat oven to 350. Grease an 8x8 pan.

2. In a bowl, mash the bananas, brown sugar, vanilla, and cinnamon. In another bowl, cream the butter and white sugar until light and fluffy. Add in the eggs and beat until combined.

3. To the wet ingredients, sift in the flour, baking soda, and salt. Stir until combined, then add in the sour cream and stir.

4. Pour in the mashed banana mix and stir until combined.

5. To make the crumb topping, combine the cinnamon, flour, and brown sugar. Cut in the butter until the mix looks like coarse crumbs. Honestly, I always struggle with this a bit. Sometimes it helps if the butter is a tad softened and I use my hands and a fork too.

6. Sprinkle the topping onto the batter and bake for 35-40 minutes. Allow to cool for about 10 minutes before eating.

Source: Link