Sunday, November 4, 2018

Pumpkin Dark Chocolate Chip Espresso Bread


This is my favorite time of year. These glorious few weeks when it's not too cold yet, you don't need the A/C or heat, and at night you there's the soothing scent of burning fireplaces. If I could pick the perfect climate to live in the rest of my life it would be exactly like these first weeks of Fall. During the day it gets just warm enough that you can feel comfortable wearing a long sleeve shirt, and at night a warm sweatshirt sitting around a fire pit. But of course, New Jersey is definitely not like this all year. Soon we'll enter the 7th circle of hell, or as some call it..."winter". I swear it lasts for half the year. We'll have snowstorm after snowstorm, mountains of plowed snow taking up the prime street-parking spots, and what was once pristine white powdered snow is dark, muddy, and slushy. So before that happens I'm going to enjoy this season and curl up with some pumpkin bread.

It does make me laugh a little that this type of food is referred to as "bread". Let's be honest with ourselves, this is basically cake without any frosting. But if we call it bread it makes it breakfast food, right? Right. I love this with my first cup of coffee in the morning after opening the window to let some fresh cool air circulate through the house. If you've never had the incredible combination of pumpkin and dark chocolate you need to put this on your "must make" list NOW. This bread tastes like a delicious bite of Fall with your favorite warm spices then the smooth and melty dark chocolate. This is also so fast and easy to whip up, minimal mess and in less than an hour you can be enjoying this spiced treat!



-1 3/4 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-2 teaspoons ground cinnamon
-1/4 teaspoon ground cloves
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground ginger
-1 tablespoon espresso powder (I used Cafe Bustelo)
-1/2 teaspoon salt
-2 large eggs
-1 cup pumpkin puree
-1/2 vegetable oil
-1/2 cup white sugar
-1/2 cup brown sugar
-1/4 cup milk
-3/4 cup dark chocolate chips

1. Heat the oven to  350 degrees and grease your baking pan. You can use a loaf pan or I used by 8x8 pan. Mix the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, espresso powder, and salt. Then mix in the pumpkin, oil, eggs, and sugars. Stir until smooth, then lastly stir in the chocolate chips.

2. Pour into your baking dish. If using a loaf pan bake for 50-60 minutes, if using an 8x8 bake for 35 minutes, until a knife comes out clean.



Source: Closet Cooking

Sunday, October 14, 2018

Sweet Potato Home Fries


So I recently pulled a big time goof. We were on our way to the mall over the weekend to buy Lilly her first real pair of sneakers. Since the little miss is now fully walking (apparently now I have a toddler and not a baby) she needs real shoes for our out of the house adventures. We're all seat-belted into the car but when I press the 'Push to Start' that whole thing where the car is supposed to start doesn't happen. "Odd," I think to myself and decide to give it another go maybe it was some kind of fluke.

Nope.

We realize the battery is dead. As I turn to look to the back seat I see... 'it'. By "it" I mean the overhead light still producing light from when I turned it on the night before in the parking garage. Gah! I never turn that light on. Never! So of course the one time I use it I forget I even turned it on and the car battery used every last ounce of power to keep that sucker beaming all damn night. After our emergency car starter couldn't get it going we skipped the mall trip and worry about it the next day. My little brother was able to come over in the morning and give us the jump we needed to get the power flowing again!

Now here we go to the recipe. In return for his car jump starting services I whipped up a hearty brunch with Sweet Potato Home Fries taking center stage. I've made regular home fries before but something about this cool Fall air had me wanting to make a sweet potato version. I love that these crisp up in the oven and not heavily pan fried like some other version. The peppers and onions give this an extra kick of flavor so this isn't heavy and you don't feel all carbed up on potato. Whip this up next weekend and I promise these will become your new brunch staple!


-4 sweet potatoes, peeled and diced (try not to go too small or they will burn)
-3 tablespoons EVOO
-1/2 teaspoon paprika
-sale and pepper to taste
-1/2 cup diced white onion
-1/2 cup diced green bell pepper

1.Heat your oven to 450 degrees. In a bowl combine the diced sweet potatoes, 2 tablespoons of the EVOO, paprika, and salt & pepper. Spread into an even layer on a baking sheet and bake for 28-30 minutes.

2. While the potatoes are baking, heat the final 1 tablespoon of the EVOO in a saute pan and add the onions and peppers. Saute on medium-high heat for 10-15 minutes until they softened and get slightly browned.

3. When the potatoes are done, add them into the peppers & onions pan and toss to combine. Serve and enjoy!




Source: Martha Stewart

Sunday, September 9, 2018

Cheesy Roasted Red Pepper Dip

I've said it before and I'll say it again; I'm obsessed with dips. I have this restaurant idea where it's tapas style except it's just dips. Spinach dip, buffalo chicken dip, queso, corn dip....I could be here all day. I think it could work.

A good, savory dip can easily take the place of dinner for me. Heck, in my living on my own days I was no stranger to snacking for dinner instead of sitting down to a bigger meal. It's also a must-have when it comes to entertaining. A get together of any size absolutely needs to have a dip in the spread. That's a non-negotiable. Dress it up but having an assortment of crackers and chips, and go a little more gourmet with the selections, I like Stacy's chips and pita chips.

For your next party or solo dinner you're going to want to try this cheesy roasted red pepper dip. This one has gone down as my go-to. It's melty and cheesy but the powerful flavor of roasted red peppers helps cut through the cheese to keep this from feeling overly heavy. One difference I made was instead of just chopping the peppers, I put them in my Nutribullet and pulsed them a bit to make more of a paste, still had some pepper pieces but it was a very smooth paste that would be mixed into the cheese. This helps the whole dip have that pepper flavor and gives it a beautiful rich color.


-1 7oz jar of roasted red peppers, drained
-1 teaspoon smoked paprika
-4oz cream cheese, room temperature
1 cup shredded Manchego cheese
-1 cup shredded Mozzarella cheese
-1/2 cup Parmesan cheese (you can use shredded or grated)

1. Heat oven to 350 degrees.

2. In a blender or Nutribullet, pulse the roasted red peppers until smooth.

3. Mix all ingredients together and bake for 20-25 minutes.
Source: Closet Cooking

Sunday, August 26, 2018

Dark Chocolate and Creamy Peanut Butter Frosting Birthday Cake

If you're familiar with my blog, you might remember that I've had a long history with cakes. The cake bug bit me years ago when I discovered how to make my own fondant. Have you ever made fondant? Trust me, Cake Boss and any other cake shows on Food Network make fondant making and rolling look as easy as rolling out dough from a Pillsbury can.

Spoiler alert: It's not!

Making fondant involves a sticky mess of melted marshmallow, endless amounts of powdered sugar that poofs everywhere, and frantically kneading this super-glue like mixture until it eventually becomes a smooth ball of fondant. Next comes creating however many colors you need, which involves more kneading and your hands will have taken on every color of the rainbow by the time you're done. Now it's time to decorate the cake! The most stressful part of the whole process for me is "the transfer". This is when you have your main piece of fondant all nicely rolled out on your counter and you need to get that bad boy onto your cake without it ripping or splitting. If you've managed to make it past this part, the rest is more fun. Making the decorations and and the final touches creates your little work of art....that is ready to get torn up by serving knives and forks and devoured by hungry cake eaters. Take a look at some of my previous creations: South Park Cake , iPhone Cake (iPhone cerca 2011) Steak Cake, and Movie Cake.

But in more recent times, I've retired from the fondant business and instead focus my efforts on delicious frostings. The thing that bugged me about fondant cakes is that it's a lot of work and honestly, fondant doesn't taste good. Most people just peel it off and eat the cake underneath, and when you peel it off it usually takes with it the a good amount of the frosting. So here we are, this leads me to this post's recipe for Dark Chocolate Frosting and Creamy Peanut Butter Frosting.



Dark Chocolate Frosting
-1 10z bag Nestle dark chocolate chips
-3 tablespoons Hershey's Special Dark cocoa power
-2 cups powdered sugar
-2 sticks softened butter
-2 tablespoons milk

1. In a saucepan, combine the dark chocolate chips and milk. Over low heat, stir until melted, making sure never to burn the mixture.

2. In your stand mixer, combine the softened butter and chocolate mixture and beat until combined. Then add the powdered sugar and cocoa powder. Beat on low at first, then beat on high to make it light and fluffy. If mixture looks too stiff add a a tablespoon of milk to loosen up.

Creamy Peanut Butter Frosting
-1 cup creamy peanut butter
-1 stick softened butter
-2 cups powdered sugar
-3 tablespoons milk

1. Combine all ingredients and beat on high until light and fluffy. Yes it's that easy!!

Peanut Butter Frosting Recipe Source: All Recipes







Monday, August 6, 2018

Braided Apple Danish

I'm going to take a minute and start this post out a little differently. This is for all the moms.

Lately I've been feeling a little bogged down by trying to be Super Mom. What I've found about Super Mom is that at the end of the day everyone has been cared for except for...you guessed it ...Super Mom.

Laundry: Done
Dinner cooked: Done
Dishes: Done
Groceries bought: Done
Meal planned: Done
I can't even list out the amount of baby care
Self Care: Uhhh...maybe tomorrow

How many of you reading this have constantly pushed any self care to the next day, and the next day, and the next day, only to realize it's been months since you've done anything just for you? I know you can't see right now but I'm raising my hand saying "Me!!!!".

Let's all agree to something right now. Make a plan to do something just for you within the next week. However big or small you want. Take a long walk in a park, get a spa treatment, go to a museum, go shopping, make a bubble bath. We need to make sure we get on that to-do list or we realize it's been years since we put ourselves first.

Now, I realize it's bit odd posting a Braided Apple Danish after I just went on a rant about Super Mom. I promise this is easy! And quick! If the braided dough isn't perfect, no big deal. If it comes out seriously screwed up, cut it into slices and no one knows the difference. See? Those are those little tricks of a Super Mom.


-1 sheet puff pastry (Pillsbury makes this, find in your freezer section)
-2 1/2 cups peeled, diced apples (4-5 apples about)
-3 tablespoons butter
-1/2 cup packed brown sugar
-1 1/2 tablespoons flour
-1/4 teaspoon salt
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-Sugar for topping (recipe calls for cane sugar, I didn't have it so used regular white sugar)
-1 egg
-1 tablespoon water

1. Heat over to 400 degrees. Defrost the puff pastry on a cookie sheet lined with wax paper. Do not try and unfold it until it has defrosted!!

2. In a saucepan over medium heat, melt the butter, then add the diced apples. In another bowl, combine the brown sugar, cinnamon, nutmeg, salt, and flour. Add this sugar mix to the butter and apples and bring to a boil over a medium-high heat, then reduce to a simmer. Cook about 5-6 minutes until the apples are tender. Remove from heat and allow to cool slightly.

3. Take your defrosted puff pastry and open the folds. To make the braid pieces, make diagonal cuts from the center, out and down. I used a pizza cutter. Click Here to view photos of how to make the cuts. Place all of the apple mixture down the center of the puff pastry.

4. Time to braid! Start with the top left flap and fold down, then the right, and so on, making sure to tuck each flap inside or else when you bake this any stray flap not tucked down and inside is going to puff up (it's called puff pastry after all!).

5. Whisk the egg and water, brush over top all of the exposed dough and sprinkle with the white sugar. Bake 30-35 minutes until golden brown. Do not over bake!




Source: Little Bits Of

Sunday, August 5, 2018

Spinach Onion and Bacon Quiche

I almost have a 10 month old baby. Seriously, how did this happen so quickly? I used to think people were exaggerating when they said time goes by so fast when you have a child. But now, I swear I gave birth to her, blinked, and here we are 10 months later. My cooking and baking took a serious hit when she arrived. Not only am I constantly tired, I have zero motivation at the end of the day to start slicing and dicing.

Serving up a good breakfast can be a bit easier. I'm not tired from a full day of work, and have a bit more energy to get in the kitchen.

The original recipe called from spinach and mushrooms, I adapted a bit and created bacon, onion and spinach. Packed with savory flavor, and of course tons of melty cheese.






-1 Pillsbury pre-made refrigerated piecrust
-10oz box frozen spinach
-4 slices bacon, diced
-1 clove garlic, minced
-1 tablespoon EVOO
-1/4 cup diced white onion
-5 eggs
-1 cup whole milk
-1/3 cup grated Parmesan cheese
-1 cup shredded cheese (combo of Cheddar and Mozzarella)
-salt & pepper to taste

1. Heat oven to 350. Cook frozen spinach according to package instructions, drain well.When oven is heated, place your thawed pie crust in baking pan, prick the bottom with a fork a few times and bake for 8 minutes.

2. In a frying pan over medium heat, add the EVOO and diced onion. Cook 5-6 minutes until onions start to brown a bit. Add the bacon pieces and cook until desired crispiness. Add the garlic pieces and cook a bit more to release the garlic flavor. Pour onto a paper towel and set side.

3. In a large bowl, whisk the eggs, milk, and Parmesan cheese and season with salt and pepper.

4. To assemble, spoon the drained spinach into the bottom of the pie crust and spread evenly, if you don't use all the spinach that's OK. Next, add the bacon mixture, the shredded cheeses, and lastly pour over top the whisked eggs. Bake for 50 minutes.

Source: Sallys Baking Addiction

Monday, June 11, 2018

Stitch Fix Review

Being pregnant was great for my wardrobe. It was the first time since I was a teen I didn't feel like I had to hide my stomach or try every fashion trick to look as slim as possible. But then this thing happens where you have the baby and you're not pregnant anymore and everything goes back to the way it was but now you have a stomach that was is definitely more stretched out than it was before. And just like that I'm back to where I was...trying to hide, trying to use all black to look as thin as I could. And shopping? Oh boy...

My typical shopping trips looked a little something like:

1. Enter mall with positive energy excited to discover the next staple pieces of my wardrobe.
2. Try on countless pieces at several stores, of which 0 things work.
3. Accept that out of 7 billion people in the world I alone have the only body that cannot be dressed.
4. Get a Starbucks Grande Latte with extra espresso.
5. Continue to hide in all black outfits.

So you can see I really needed a fashion intervention. It was time for Stitch Fix.

The style review is pretty in depth. It's not just what sizes you wear, height, weight etc....you'll look at sample outfits and rate whether you love or hate it, you can share a Pinterest board of your style inspirations, and what you love to flaunt or hide. You also get to direct them on the price points you're comfortable with. And, it's not just clothes. You can opt to have accessories like shoes, bags, and jewelry included to finish your outfits.

How does the pricing work? Well, when they start your box you'll be charged $20, that's the only upfront cost. Whatever you decided to buy from your box the $20 will be deducted from the total. And, if you keep everything in the box you get an extra 25% off! So if you get your box and hate everything, you're out $20.

Now you wait for your fix, I selected for 1 fix per month. You'll get 5 items, typically 4 clothes and an accessory although I decided to skip the accessory for 5 articles of clothing. So far I've received 3 boxes, here is what I kept from each and what I spent.

First, your clothing selections come wrapped up like a little present. I feel like a kid on Christmas morning breaking open the Stitch Fix sticker and opening the paper.



Box #1
In the first box your stylist is getting to know you. I didn't hate the other items, but they definitely missed the mark. I kept this fun shirt that is pretty versatile for either a night out or walking the park.
Spent: $24


Box #2
I liked this box. The grey and white shirt I never would have tried on. Stripes?! Those must make me look fat, and huge, and wide, and and and...and it fit and looked awesome?? Ok keep. The dress was 100% me.
Spent: $56


Box #3
I feel like I'm back to where I started. The only thing I kept was....black. When I read the overview that's included in each box I saw I have a new stylist, so I think perhaps she's getting to know my style. I saw a positive change between Box #1 and #2...and then #3 was just "eh". The fits weren't right, a crop top that definitely was not me. But, I did like this even though it's right back in my safety zone.
Spent: $24


So what do you do now that you've received your box and have items to keep and send back? Well, it's really easy.

1. Go online to your account, checkout by selecting the items you're keeping and mark the items you're sending back. And, you can leave detailed reviews of all the items as to why you loved them, why you hated them, and what you thought of the quality and price.
2. They give you a prepaid USPS bag, simply put in the items you don't want and schedule a USPS pickup. Done!

Even though I never keep all items from the boxes, I've got to say I really love Stitch Fix. It's a fun excitement when you get your box knowing there's surprise treats inside. I also love the comfort and convenience of trying everything on at home, no need to trek to the mall. Another bonus is you have your entire wardrobe handy...you can see what the top looks like with your skinny jeans, what that dress looks like with your gold sandals, or what the distressed jeans look like with your favorite tank top.

If I get a box where I truly don't want anything, I'm out $20...which is pretty close to what I spent on that Starbucks triple grande latte.

Have you tried Stitch Fix? What do you think?


Tuesday, June 5, 2018

Blue Apron Review

As a food blogger I love discovering new recipes and coming up with my own twists to share with everyone. But...having an almost 8 month old baby drains me of almost every ounce of physical and mental energy. Sometimes, the thought of "What's for dinner?" makes my brain turn to mush and the only thing I'm capable of doing is pressing the "Order Now" button on Seamless. I'm pretty sure the Greek restaurant thinks I don't own a single cooking tool.

Enter Blue Apron.

For my first Mother's Day my mom gifted me a few weeks of this recipe delivery service and I was super excited to get started. I thought it might be helpful to share my experiences!

Spoiler: I love it and keeping with it!

1. If you're wanting easy peasy meals that are ready on the table in 20 minutes then you can see yourself out. This IS cooking. You will be cutting veggies. You will be dicing potatoes. You will be cooking. I think this surprises some people.

2. The weekly meal selection has great variety, you'll definitely find things you like. And, it's a great way to try new things with low risk. Something that kept me away from certain recipes in the past was having to buy so many new ingredients that I wasn't sure if I liked, or they were pricey. Then, if I don't like it I'm stuck with the ingredient. With Blue Apron I've already tried several new things! Guess what, I like miso, I like orange peppers, I like avocado salad dressing made with orange juice!

3. The recipes look daunting, but they do a great job of breaking down each step in the right order so every part of the meal is done at the same time.


4. The recipes are really good and have a lot of flavor. I was also pleased with the portions. They appeared normal to me. They are not the totally gluttonous portions a restaurant delivers but I think they are adequate and I was never feeling like I was short changed.


5. It typically only requires either a pot/pan or pan/baking pan. What I mean is, there doesn't appear to be recipes that require every pot, pan, and baking pan you own to get the meal done. It's condensed so that the cooking portion only needs 2 things. Less cleanup? Yes please!


6. They seem to get "easier". The first time I cooked a Blue Apron I felt like it took me longer than I thought, but now I breeze through them. You learn their recipe styles and you become more skilled at progressing through the steps!

So if you read my spoiler above this is a repeat, but I really do like it. Is it saving on my grocery budget? No. Is it super fast cooking? No. Is it one-pot meals? No. What it is is something that takes a little thinking off my plate. (pun intended) It solves the "What's for dinner?" dilemma. It delivers me my ingredients and I never have the moment of "I forgot the 'insert vital recipe ingredient here'!"

Do you agree with me? Have you tried a food delivery service?

Sunday, April 15, 2018

Summer Pasta Salad

Ok so pasta salad can technically be eaten during any season, not just summer. There's no food law that says you must wait until June 21 to begin consuming pasta salad and immediately stop on September 22. But, why I'm calling this Summer Pasta Salad is because it's such a popular item to bring to cookouts and pool parties and what I love about this recipe is that there is no mayo! We've all seen the "I've been in the sun way too long mayo-based pasta salad" on just about every buffet table at every cookout. Another great thing about this one? It's so dang good the bowl will be empty before anyone even has time to question how long it sat out.

A few notes on this...you definitely want to use small pasta like mini penne, mini bowtie, or shells. You can reduce the amount of sour cream and increase the French dressing our try it with a low fat sour cream. Be adventurous and add in a few other fixins if you'd like!


- 3 cups uncooked pasta
-1/4 cup diced red onion
-1 and 1/2 cups diced Canadian ham
-1 package frozen peas, cooked
-1/2 teaspoon salt and 1/8 teaspoon pepper
-16oz contained sour cream
-1/2 cup French dressing
-1/2 cup shredded Cheddar cheese

1. Cook pasta. In a bowl, combine the cooked pasta, red onion, ham, and peas.

2. In another small bowl, mix the sour cream and French dressing, then season with the salt and pepper.

3. Add the dressing to the other ingredients and stir until coated. Pour in the shredded cheese and mix well. Chill for a few hours before serving.

Source: Recipe Photos By

Saturday, March 24, 2018

Salted Caramel Dark Chocolate Cookies

I believe I have your attention now.

I consider myself a little lucky that when I was pregnant with Miss Lilly I avoided many of the typical pregnancy symptoms. No morning sickness. No food aversions. No cravings. There's an episode of the I Love Lucy show when Lucy is pregnant with Little Ricky and she craved something like ice cream and anchovies. "Is that what being pregnant does to you!?" Well, I guess not for everyone. But, if you do get food cravings, I hope they are for something delicious like chocolate, then you can make these bad boys and devour every calorie that is totally worth it



-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup packed dark brown sugar
-1 teaspoon vanilla extract
-1 cup all-purpose flour
-2/3 cup Hershey's Special Dark unsweetened cocoa powder
-1 teaspoon baking soda
-1/8 teaspoon salt
-2 tablespoons milk
-1 and 1/2 cups dark chocolate morsels
-about 15-17 chocolate coated caramels, original recipe calls for Rolos, I couldn't find those so I used Riesen's
-coarse sea salt

1. With your mixer and the paddle attachment, cream the butter about 20 seconds then add the white and brown sugars and continue mixing at medium speed until it is light and fluffy. Beat in the egg and vanilla.

2. In another medium bowl, sift together the flour, cocoa powder, baking soda, and the 1/8 teaspoon of salt. Slowly add this to the wet ingredients then stir in the milk. Fold in the dark chocolate morsels.  The dough is going to be very sticky. Chill for 1-2 hours.

3. Preheat your oven to 375 degrees. Line your baking sheet with parchment paper. Now, take 2 tablespoons of the dough and split in half. Rolls each part into a ball. Take one of the caramel candies and stick it into one of the dough balls then top with the other ball. (lol, how many times can I say 'ball' in one recipe?) Seal both pieces of dough together to secure the candy inside. Repeat until all your dough and candies are used. Sprinkle the tops of the cookies with a little seas salt. Bake 12-13 minutes.

Note: These are really good served warm. I found that the caramel got a little hard if you eat these at room temperature, so if you don't eat them right out of the oven pop them in your microwave for a few seconds to make them warm and gooey. Enjoy!

Source: Sally's Baking Addiction

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