Tuesday, September 20, 2016

Blueberry Muffins

3 months. 2 weddings. 1 busy summer!

This past weekend marked the sweet finish to a busy, yet amazing summer! For those of you that don't know, I married my husband on June 18. As this was the second marriage for both of us, we opted for a very small and intimate wedding. I quickly found out that even a wedding dubbed "small and intimate" carries the same nerves and stress as a 100+ person event! But even with all the jitters, last minute stresses, and hours and hours of projects I would want to live this day over and over again.


So I mentioned 2 weddings this summer. My older brother just tied the knot this past weekend! The weather decided to be quite mischievous. All week the forecast showed the wedding day as being the only day of the week it would rain. Now don't start with the "It's good luck if it rains on your wedding!". No bride wants a rainy day. None! Anyway, as the hours passed and we got closer and closer to 'go time', the rain completely disappeared from the forecast and the sun made a spectacular appearance setting just behind the ceremony site. Many hors d'oeuvres and cocktails later the evening was deemed a huge success.



Now onto the yummy part.

These blueberry muffins are epic. The unique finish to these is that they aren't topped with your plain ole cinnamon + sugar, Oh no. These get topped with nutmeg + sugar. Trust me, it makes a huge difference.





Muffins
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup butter, slightly softened
-1 cup sugar
-2 eggs
-1 teaspoon vanilla
-1/2 cup milk
-2 cups fresh blueberries

Topping
-1 tablespoon sugar
-1/4 teaspoon nutmeg

1. Heat oven to 375. Prepare your muffin tins by greasing and sprinkling with flour, do not use liners!

2. Sift together the flour, baking powder, and salt. In another bowl, beat the butter, then beat in the sugar, then the eggs, then the vanilla. Add in the flour mixture a little at a time, alternating with the milk.  Lastly, stir in the blueberries.

3. Fill each muffin tin to the top. Mix together the sugar and nutmeg and sprinkle over each muffin. Bake for 25-30 minutes. Let cool in the muffin tins for 30 minutes before removing.

Source: Jordan Marsh

Saturday, September 10, 2016

Dark Chocolate Frosting

Twenty seconds.

Twenty seconds is about how long it takes to sing Happy Birthday.

From the singer's perspective, the most you have to worry about is hitting those final high notes without your voice cracking or hitting a key you didn't even know existed. The singee on the other hand, well they need to ensure the most awkward twenty seconds of their year.

Honestly, what are we to do when a group of people are signing to us? We can't join in and sing to ourselves that's just plain weird. Record it on video? Hmmm, no I barely have enough room of storage on my phone for my selfies let alone a video I'll delete tomorrow. I guess that leaves sitting in silence and trying not to make direct eye contact with anyone. Hopefully, you're lucky enough to have a deliciously looking chocolate cake like below to stare at. I made this dark chocolate frosted cake for my husband's 41st birthday. The cake itself was a light white cake that paired nicely with the richness of the frosting. Topped with dark chocolate shavings this didn't last very long in our house of chocoholics.



-2 sticks butter, softened
-3 cups powdered sugar
-1 bar Ghirardelli 100% unsweetened cocoa (4oz bar)
-5 tablespoons light cream
-2 tablespoons Hershey's Special Dark Cocoa powder
-1 tsp vanilla

1. Over a double boiler, melt the chocolate bar with the light cream, adding more light cream by the tablespoon if the mixture is too stiff. Reserve one square from the bar to grate over the cake.

2. Whip the butter until fluffy, slowly beat in the powdered sugar, vanilla, then the dark chocolate ganache, lastly the cocoa powder. Beat until fluffy and spreadable.

3. Smooth over cake and grate dark chocolate over top.

A Seasoned Greeting Original

Wednesday, September 7, 2016

Fajita Pasta

Remember in my last post how I talked about how I like quick and easy dinners that don't require hours of dicing, 10 different kitchen gadgets, and a lost appetite before the meal is even served?

Good. You'll want to try Fajita pasta.

There is so much warm flavor in this and it's so versatile, easily make this vegetarian by removing the chicken, or you can really go for it and add shrimp as the original recipe called for. I opted to omit the shrimp for several reasons:
          a. No one else eats shrimp in the house.
          b. I wanted to keep this cheap and when it comes down to buying more k-cups or shrimp I made the rational adult decision and chose caffeine.
          c. The deveining process can be a bit of an appetite-killer.




-1/2 box penne pasta
-2-3 chicken breasts, butterflied or use thin cut
-seasoning for chicken: salt, pepper, garlic powder, onion powder
-1 red pepper, diced
-3-4 tablespoons dice red onion (reserve some for garnishing)
-1 can corn, drained (15.25oz can)
-1 can black beans, drained (10.5oz can)
-2 1/2 tablespoons fajita seasoning (I like Ortega)
-2 cans enchilada sauce (10oz each)
-2oz cream cheese
-1 tablespoon EVOO

1. Cook the pasta. I feel like I shouldn't have to say this, but you never know.

2. Heat the oven to 350, season chicken with salt, pepper, garlic powder, onion powder and cook chicken for 26-27 minutes. Remove from oven and shred or dice.

3. In a pan over medium heat, heat the EVOO and add the red pepper, corn, a few tablespoons of red onion (however much you desire, just reserve some for garnishing), and the fajita seasoning. Cook for 10 minutes, stirring so it doesn't stick to the bottom of the pan. If it's sticking, add a little water to the pan and stir.

4. Add the cream cheese to the pan and stir to melt, pour in all enchilada sauce and stir til everything is incorporated. With the drained pasta in a large pot, pour in your sauce, plus the drained black beans and the chicken. Stir and service immediately, garnishing with diced red onions.



Source

Thursday, September 1, 2016

Honey Lime Chicken

I'm always searching for dinners that are quick and easy but aren't lacking in the flavor department. Don't let having a food blog fool you, I'm not embarking on hours long prep work every night and getting my Martha Stewart tablescapes on. Most of the time, I want dinner on the table as fast as possible requiring minimal time spent slicing and dicing.

I found this recipe on Pinterest and it's become a family favorite. It's quick, it's easy, it's flavorful. And as a bonus, cleanup is a breeze.



-5 tablespoons freshly squeezed lime juice
-3 tablespoons honey
-1 tablespoon soy sauce
-1/2 tsp salt
-bone-in chicken thighs (maximum of 4, more than that double the sauce recipe)
-2 tablespoons olive oil
-chopped scallions
-1 lime for garnishing

1. In a small bowl combine 4 tablespoons of fresh lime juice, 2 tablespoons of honey, and all of the soy sauce.

2. Remove skin from the chicken thighs then salt the chicken. Heat the olive oil over medium-high heat then add the chicken top side down (basically the side that used to have the skin on it). Cook for about 5 minutes, you want it to get nice and brown.

3. Flip the chicken over and pour in the sauce. Reduce heat to low, cover it and cook for 16-18 minutes until fully cooked. During this cooking process, drizzle the chicken with the remaining tablespoon of lime juice and honey. For the last 2 minutes of the cook time raise the heat to medium-high again to thicken the glaze.

4. To serve, drizzle chicken with glaze from the pan, chopped scallions, and a lime wedge.


Source: Julia's Album

Saturday, August 20, 2016

Red Pepper and Corn Quesadilla

If you're looking for an easy, flavorful, meatless dinner option...well then, look no further.

These guys have it all: zesty pepper jack cheese, a savory corn and pepper mixture, and a perfectly crisped tortilla. Add these to your menu this week and I think you'll find these will become a family favorite!






-Flour tortillas
-1 15.25oz can  of corn, drained
-1 red pepper, diced
-1/2 of a white onion, diced
-1/2 tsp salt
-2 tablespoons butter
-1 block pepper jack cheese, shred the whole thing

1. In a medium pan over medium heat, melt 1 tablespoon of butter. Add the diced onion, saute 5 minutes. Add the red pepper and the corn. Saute about 10-15 minutes, gradually raising until the corn gets a slight browned crisp. Pour mixture into a bowl, add the salt, stir and set aside.

2. In the pan, melt about 1/2 tablespoon of butter over medium heat...just enough for the tortilla to fry in but you don't want it swimming in butter! So depending on your pan size, start small and add more butter if needed. Place tortilla on the butter, on one half of the tortilla layer shredded cheese then a few tablespoons of the corn/pepper mixture. Honestly, the amount of cheese and corn/pepper you use will depend on how many quesadillas you need to make so there is no "right" amount. Let the tortilla fry about 3 minutes, when it's nice and browned gently fold the empty side over, press down with your spatula and cook another minute to make sure it will stay together and the melty cheese will bind it together. With each new tortilla, add a little bit of butter to the pan so each one will have fresh butter to fry in.

3. To serve, slice into 2 large triangles or 4 smaller ones. I find with these 2 large triangles works best so the corn and peppers don't flop out. Top with sour cream.


A Seasoned Greeting Original Recipe

Tuesday, August 16, 2016

Chocolate Chip Cookie Dough Pie

And we're back.

Things are looking a bit different around here. For starters, I've ditched the Blogspot and gained a ".com". Go ahead, check the navigation bar. No more ".blogspot.com" and just aseasonedgreeting.com!

Second, you'll notice I've been able to step up my photo game. Getting married has been amazing...I have my best friend, someone to share my life with, and access to a better camera that takes my blog photos from "blah" to "ba-bam!".

Enjoy!



-9" graham cracker crust pie shell
-2 eggs
-3/4 cup flour
-3/4 cup brown sugar
-3/4 cup white sugar
-1 stick butter, softened
-1 cup chocolate chips
1. Heat your oven to 325.
2. Beat the eggs for 3 minutes until foamy. Then beat in both sugars, the flour, and then the softened butter. Stir in chocolate chips.
3. Pour into pie shell, bake 60 minutes. Serve warm.


Source: Ask Chef Dennis

Thursday, October 23, 2014

Sweet and Spicy Oven Kabobs

Kabobs aren't just for the grill anymore.

Dress a basic chicken kabob up however you want. Add onions, peppers, zucchini...whatever. It's your kabob.

Bake at 375 for 25 minutes and there you have it! Oh, and make sure you've soaked your skewers for several hours, it should be a no brainer that you don't want to stick dried out wood in a blazing oven.

You might want to serve these Sweet & Spicy Kabobs with a side of Kleenex, there's much more of a kick than I thought.



-Chicken breasts cut into kabob chunks
-1/4 cup water
-4 tablespoons honey BBQ sauce
-3 tablespoons hot sauce (cut back to 2 if you don't like things too spicy)
-1/2 cup brown sugar

1. Place chicken chunks on skewers. Heat oven to 375.

2. In a sauce pan over medium heat, combine the water, BBQ sauce, brown sugar, and hot sauce. Simmer 5-6 minutes until the sugar is melted and sauce is heated. Spoon over kabobs, reserved a bit for dipping. Season with salt, pepper, and a little garlic powder.

3. Bake kabobs for 25 minutes. Spoon remaining sauce over top.

Sauce Source: Budget Savvy Diva


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