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!

French’s Crunchy Onion Chicken

Ingredients:

2 cups French’s Original French Fried Onions

2 tablespoons flour

3 chicken thighs (boneless, skinless)

2 eggs, beaten

2 tablespoons milk

Preheat oven to 400F

Directions:

Place onions in plastic bag and crunch into smaller pieces. Pour onto shallow plate; add flour and mix thoroughly.

Mix together eggs and milk. Dip each chicken thighs into milk and eggs, and then coat with onion mixture. Carefully press onions into chicken. Place pieces on cookie sheet that has been lightly sprayed with PAM Cooking Spray.

Bake for 15-20 minutes.

We had our oniony chicken with baked potatoes and veggies.

This recipe was originally on the AllRecipes website.

Crock Pot Beef Tips

Do you have any recipes that you don’t remember where you found them? I’ve got this recipe printed off in 2013 but don’t have a cook to give credit to. If you recognize this one, please let me know so I can give credit.

Ingredients:

2-3 pound chuck roast

Canola oil for browning beef

12 ounce can Sprite

1 pkg. Lipton Onion Soup mix

1 pkg. brown gravy mix

1 can condensed mushroom soup

Directions:

Cut roast into bite-sized pieces. Heat 1 tablespoon of canola oil and brown the meat.

Place meat chunks into crock pot. Top with soup mix and gravy mix; toss until coated. Pour mushroom soup over mixture and slowly combine. Pour the Sprite over the meat and stir together.

Cook on Low for 6-8 hours. You may need to add more liquid; you can add beef broth or more Sprite.

Serve over noodles or mashed potatoes. We had ours over noodles.

InstantPot Corned Beef

Ingredients:

3 or 4 pound corned beef

1 1/2 cups broth (beef or veggie)

1 pound baby red potatoes

1/2 pound baby carrots

Directions:

Add trivet to pot. Add meat, using the spice packet spices as a rub. Pour in broth. Close and seal lid, closing vent. Set on “manual” for 90 minutes. After 90 minutes, allow to slow release for 15 minutes, then release remaining pressure. Remove meat to serving plate and cover loosely with foil.

Keep trivet and juices in pot. Add potatoes and carrots. Close and seal lid, vent closed. Set on “manual” for 6 minutes. Quick release the pressure. Remove veggies to serving bowl.

Slice meat across the grain to serve. Add veggies and enjoy! My son loves stone-ground mustard on his corned beef.

Spicy Pork Chops

Ingredients:

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon onion powder

4 thin chops

Olive oil

Instructions:

Mix spices together in small bowl. Rub over chops. Pour a tablespoon (more or less) of olive oil into a pan. Heat pan on medium-high until oil starts to shimmer. Cook chops on each side for approximately 5 minutes.

They were a bit spicy for me; my son loved them. Next time I’ll use a bit less cayenne pepper. Use the amount of spices based on what you know your family likes.

Yum!

Sausage and Rice Skillet

My husband used to make a yummy sausage and rice skillet. I lost the recipe card though, and have recreated the dish.

Ingredients:

1 pound smoked sausage

3/4 cup white rice – not instant rice

1 can cream of mushroom soup

1 cup water

1 tablespoon butter

Combine sausage with rice, soup, water, butter. Heat to boil, then lower to simmer and cover skillet. Simmer for 15-20 minutes, allowing rice to cook fully.

Heroin Chicken

Yes, it’s called Heroin Chicken! It’s so good, it can easily be addictive. Original recipe courtesy of sunriselilly at Food.com.

Ingredients:

1 pound chicken tenders

2 cups grated Parmesan

3 tablespoons dried parsley

2 tablespoons dried oregano

3 teaspoons paprika

1 teaspoon black pepper

2/3 cup melted butter

Directions:

Preheat oven 350F

Line shallow baking pan with foil.

Combine cheese and herbs in plate. Set up melted butter next to cheese/herb plate.

Place each chicken tender in melted butter. Drip off some of the butter before placing into the cheese/herbs. Arrange chicken in foil-lined pan.

Bake for approximately 30-40 minutes.

So delicious! I served mine with mashed potatoes and corn.

Blueberry Pie Pancakes

I found this recipe at Chocolate Covered Katie. I love making these pancakes. The recipe serves one and can be easily doubled. I make two pancakes with each recipe; it may not sound like a lot of pancakes but they’re very filling.

Ingredients:

1/2 cup blueberries

1/3 cup flour

2 tablespoons rolled oats

1/2 teaspoon cinnamon

2/3 teaspoon baking powder

1/2 teaspoon pure vanilla extract

1 tablespoon sugar

1/3 cup milk

How to:

Combine dry ingredients in bowl. Add wet ingredients.

Mix gently but don’t overmix.

Cook on lightly oiled pan or griddle.

Enjoy!

InstantPot Mexican Pulled Pork

I’ve been using my InstantPot a lot lately.

One 3-4 pound pork butt

1 cup beef broth

1 tbsp. cumin

1 tbsp. onion powder

1 tbsp. salt

3 cloves of garlic, minced

Place trivet into InstantPot. Place meat on trivet and pour broth over top. Spread minced garlic over top of meat. Sprinkle seasonings on meat. Close lid, make sure vent is sealed. Set on high setting, for 90 minutes.

After 90 minutes, allow 15 minute natural release and then quick release. Shred meat using two forks.

Stir in the following:

2 cans pinto beans, drained

1 can Rotel Diced Tomatoes with Green Chiles

Again, cover and close vent. Set for 20 minutes on high. Quick release.

Serve with warmed corn or flour tortillas.

Detail Work

I need to polish-up my new posts. I’m still figuring out what needs to be done in order to make my blog 100% the way it needs to be.

So, please be patient with me if something doesn’t work 100%

Thanks!

InstantPot Baby Back Ribs

Yum! We love ribs and it’s been a long time since I’ve made any. I looked at tons of recipes and finally decided to put together a rub, using ideas from a few cooks.

Ingredients:

For the ribs:

1 rack of baby back ribs, membrane removed

1 cup hot water

1 tbsp. Better Than Bouillon Roasted Beef Base

1 bottle of your favorite barbecue sauce

For the spice rub:

1/4 cup brown sugar

1 tbsp. paprika

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chili powder

1 tsp. ground cumin

1 or 2 shakes of red pepper flakes

1 tsp. fresh ground black pepper

2 tsp. salt

Directions:

Mix spice ingredients together.

After removing membrane from rack of ribs, season the ribs generously with the spice rub; make sure you rub it into both sides of the ribs.

You can set the ribs in the fridge to let the rub set or you can cook them right now.

Melt the bouillon in the hot water and pour into the InstantPot. Add your trivet and set the rack of ribs onto the trivet, meat side out. Mine fit perfectly on the trivet, with plenty of room to spare.

Close and seal lid, making sure your valve is closed.

Use the “Meat/Stew” setting on 30 minutes. Allow the Pot to natural release for 5 minutes then open valve to release the remaining steam.

Remove ribs to foil-covered cookie sheet; slather on your favorite barbecue sauce. Place ribs in hot (350 degrees) oven for 15 minutes, or until sauce gets bubbly hot.

Serve with extra sauce. Grab a lot of napkins and dig in.

This is what’s left of an entire rack of ribs: