Welcome!

Welcome to my all-new “Seasoned with Life”

2014 was a busy year.  Due to my own error, my entire site and all of the posts, recipes and photos were deleted.

2015 is a new year and a new start for me.

Please visit and LIKE my Facebook page for Seasoned with Life. Oh, and I’ve got a personal blog, Blessed Beyond Measure. Please come over and visit 🙂

Thanks for stopping by and I hope you enjoy your visit!

Taste Test: Duff Goldman Premium Biscuits

I found this in the grocery store and had to grab a box. This one is Bacon and Cheddar Cheese. I couldn’t find a direct link to the item but they’re by Duff Goldman at Charm City Cakes.

They’re super simple to prepare: you need melted butter, milk and Cheddar cheese. They smelled awesome even before I popped them into the oven! 


Once they baked, I could REALLY smell the bacon! 


The kit made a huge dozen biscuits. My teen and I each had one before we sat down for lunch. 

I definitely recommend these!

Chicken and Rice

Well, I had a BBQ Chicken Quesadillas recipe and was all set to go. 

Hmm. The meal sounded good when I printed it off a couple of weeks ago but tonight, it didn’t. So I messed around. 

Here’s the ingredient list from AllRecipes:

1 cup UNCLE BEN’S (R) Whole Grain Brown rice 

3 cups cooked and diced chicken breast

1 (15 ounce) can of kidney or red beans

1 cup BBQ sauce 

3 cups shredded cheddar cheese

6 (10 inch) flour tortillas

Ok. You’re supposed to mix the rice, chicken, beans, cheese and BBQ sauce together, then use the mixture to make quesadillas. 

Here’s what I did:

I baked my chicken tenders, seasoned with Weber Kickin’ Chicken Seasoning. On one pound of tenders, I used a whole tablespoon and along with that, tossed the tenders in a tablespoon of olive oil. The chicken baked in about 30 minutes. 

I prepared the rice and shredded the chicken. I grabbed a can of pinto beans and made a side dish by refrying them!

When my teen and I sat down to eat, we had the refried beans in one bowl and the chicken/rice in another. From there we stuffed our tortillas and stuffed our faces. 

My teen stuffed his tortillas with all of the chicken, rice and beans. I am a purist and stuffed my tortillas with beans, eating my chicken and rice on my plate. 

I wish I had pictures. It seems as though my belly was telling me to eat and my blogger brain forgot to tell me to take pictures!

Easy One Pan Taco Skillet

As an AllRecipes AllStar, I get to sample yummy food items. 

This month, I was able to make a delicious supper with UNCLE BEN’S(R) Ready Rice(R) Long Grain & Wild. 

The recipe was a cinch to make. The rice cooked in 90 SECONDS! I’d never used the pouches of rice before but after tonight, I’ll be using them again!

BBQ Chicken

Thanks to Reynolds Wrap(R)  the recipe at AllRecipes 

I adjusted the recipe for myself and my 17 year old son. 


Ingredients:

Two sheets (12×18 each) of Reynolds Wrap(R) Heavy Duty Aluminum Foil

Three chicken thighs, boneless and skinless 

1/2 cup barbecue sauce 

1/2 can of corn, drained 

Directions:

Preheat oven to 450*

Place half of the corn on one sheet of foil and top with one chicken thigh; repeat with other foil sheet, using two chicken thighs. Top chicken with BBQ sauce. 

Bring up foil sides and fold them over each other, creating a packet. Allow a tiny opening for steam to escape. 

Bake for 15 minutes on 9×13 that’s been covered with foil, in case of spills. Check temperature of chicken – it should have an internal temperature of 160*

Carefully open each packet, watch for steam when they are opened. 

Enjoy!

Rigatoni

Preheat oven to 400 degrees F

One half pound of rigatoni, cooked al detente

One 24 ounce jar Prego Traditional Italian Sauce


One pound hamburger, browned and drained

One 8 ounce package of Bel Gioioso Fresh Mozzarella Pearls 


Combine all ingredients; pour into 9×13 baking dish. Cover with foil and bake for 20 minutes. At the end of 20 minutes, remove foil and bake for 10 more minutes.

I didn’t get a photo of the baked product– we ate it too quickly!

Beef Quesadillas 

We love chicken quesadillas; we’ve not made beef quesadillas before tonight. They turned out great!

Ingredients:

One half pound of roast beef, in strips

One teaspoon of each of the following: cumin, onion powder, garlic powder, cilantro, salt and pepper

Canola oil 

Eight 8-inch tortillas 

Cheese

Directions:

Fry meat with seasonings  until totally browned in two tablespoons of oil. Set aside. 

On a flat griddle, well-oiled, brown two tortillas. The important thing is to brown each side of the tortilla. It’s ok to flip them more than once to get them brown enough. 

Ok, time to put them together! On one tortilla, add some beef and as much cheese as you can handle. Allow the cheese to melt a bit; top with second tortilla. Use a large pancake turner and spoon to flip the quesadilla. Be careful! 

When it’s brown and melty enough, place on oven-safe plate and set in oven to keep warm. 

Repeat until you’ve made four quesadillas. Serve with sour cream, salsa and refried beans. 

Hamburger Helper: Crunchy Taco

It’s review time!


My son likes Hamburger Helper. From the red box, not the kind I can make from scratch.

Last night we had the Crunchy Taco HH. Here’s what we thought:

It was delicious, yes, but it needed more crunchy chips; also if I had added a few pinto beans, it would have made it better.

So, next time: more chips and add the beans!

AllRecipe AllStars Share Package

I love our share packages! Thank you #Allrecipes and #AlmasedWellness!

Beans and Bacon

Beans and bacon made in my InstantPot!
2 pounds of Hurst’s Ham BeanPinto Bea with Ham Flavor,  cleaned

12 cups of cold water

–add beans and water to InstantPot. Seal vent closed. Turn on BEAN/SOUP.

Allow to cook through cycle, 40 minutes.

While beans cook, fry 1 pound of thick sliced bacon (I used my oven) and drain.

Add bacon to cooked beans. Salt to taste.

Set on crock pot setting for two hours; you may want to add more water.
Enjoy!

Microwave Potatoes with Tuna

This meal is an AllRecipes AllStar review.

You will need:

1 pound small red potatoes, quartered

1/3 cup white wine vinegar

1/3 cup green onion (I didn’t use these)

1 clove minced garlic

1 (5 ounce) can of Bumblebee (r) Solid White Albacore Tuna in Water

2 tsp. olive oil

2 tsp. Dijon mustard (I used brown spicy mustard)

1 tsp. salt and 1 tsp. pepper

1 tbsp. parsley

I made this slightly different from the original recipe; here’s what I did:

Place potatoes in microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes; carefully remove and allow to sit for 5 minutes (keep it covered).

Drain and chunk tuna in small bowl; add other ingredients to tuna.

Pour tuna into serving bowl. Add potatoes, including water left over from microwaving.

Serve immediately.

#ImadeIt #BumblebeeTuna #AllRecipes #AllRecipesAllStars

My son and I weren’t crazy about this recipe. I think it had too much white wine vinegar. If I make it again, I’ll use less.

#AllstarsBumbleBee #OnlyAlbacore #ad
“Thanks Bumble Bee® for providing the product!”