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!

Maple Pepper Bacon

Daniel loves bacon; he thinks it’s one of the food groups.

He saw a chef on Food Network make maple pepper bacon and asked me to make some for supper.

Ingredients:

1/2 pound of thick sliced bacon

fresh cracked black pepper

REAL maple syrup

Directions:

Preheat oven to 475•

Take a 9×13 cookie sheet and cover it with foil and then one sheet of parchment paper. The foil will help keep the cookie sheet clean and the bacon won’t stick to the parchment paper.

Spread bacon on parchment paper and sprinkle with freshly cracked bacon. Flip and pepper the other side of the bacon. Put into hot oven and bake for 15 minutes.

Flip bacon after 15 minutes and bake for 10 more minutes until nice and crispy.

Pour maple syrup over the bacon; I didn’t measure but probably used 1/4 cup.

Return to oven for 8 more minutes.

Yum! I made scrambled eggs with cheese and heated tortillas and we made bacon and egg burritos.

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Chicken and Rice Soup

1 pound chicken tenders, diced
1 cup white rice
16 ounces chicken stock
16 ounces vegetable stock
2 cups water (may need more later)
1/2 cup carrots (I ran mine thru my food processor, you can dice)
1/2 cup green beans
2 tbsp. McCormick Perfect Pinch Rotisserie Chicken Seasoning
Salt and pepper, to taste
IF you want to KICK up the flavor, add
1 tbsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning

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Place chicken and ALL ingredients into medium stock pot. Simmer on low heat for an hour. Taste and adjust seasonings. Add more water if necessary and adjust seasonings as needed. Simmer for 30 more minutes. I served mine with a French baguette with lots of butter.

 

 

Smoked Sausage and Potatoes

IMG_20150822_161432Peel and dice two russet potatoes.

Add to large skillet which has been heated with two tablespoons of canola oil and one tablespoon of butter. Fry on medium heat until browned and cooked  (15 minutes or so), stirring often.

Slice up a one pound package of smoked sausage and add to the skillet with the potatoes. Heat for approximately 10 minutes, until meat is hot.

Serve immediately.

 

 

 

More Italian Chicken!

tmp_23497-IMG_20150806_180655-1507886880Chicken is so versatile. I call this Italian chicken, but it’s basically CHICKEN, with any favorite spices plus a few regulars. One of my favorite spices is McCormick Roasted Garlic and Bell Pepper seasoning.

As you see in the picture above, I made chicken tenders from two chicken breasts. They were fried in extra virgin olive oil and butter. I added a splash of white wine and let the tenders get nice and brown.

The entire cast iron skillet went into a 350° preheated oven for 10 minutes. Carefully remove skillet, add diced potatoes and raise oven temperature to 450° so that everything SIZZLES.

Bake for 10 minutes, stir potatoes and rearrange chicken. Bake for 10 more minutes. Remove chicken, rest it for 5 minutes while potatoes finish roasting.

Serve hot. Enjoy!

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Yum!

 

 

 

 

 

 

 

Ricotta Cookies

tmp_14052-IMG_20150729_084301855180056These delicious cookies are courtesy of All Recipes, thanks to Lisa.

I made them last night for a church gathering. There were no cookies leftover at the end of the night.

1 cup butter
2 cups sugar
2 eggs
16 ounces ricotta cheese
2 tsp. vanilla extract (I used lemon)
4 cups flour
1 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350°F

In large bowl, crean butter and sugar. Beat eggs in, one at a time. Stir in ricotta cheese and vanilla.

In medium bowl, combine flour, baking soda, baking powder. I use a whisk to gently combine all the dry ingredients.

Add flour mixture, one cup at a time, to the wet ingredients. Stir gently until completely mixed.

On greased cookie sheet, drop by rounded spoonfuls. Bake 8 to 10 minutes. Cool 5 minutes on cookie sheet before transferring to cooling rack.

-I didn’t use frosting. Here is the recipe:
1/2 cup milk
1/2 tsp. butter
1/2 tsp. shortening
4 cups confectioners sugar
1 tbsp. lemon extract
1/2 cup colored sprinkles

Warm milk, butter and shortening in medium pot. Stir over medium heat, until butter and shortening are melted completely. Remove pot from heat and gradually add the confectioners sugar and lemon extract. Dip each cookie into icing, then dip into sprinkles.

Thank you, All Recipes, for sharing great cooks with me!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fettuccine Alfredo

tmp_2444-IMG_20150725_162036855180056Oh my goodness!

We’ve been having a summer class at church snd it’s all ITALIAN!

I decided to make fettuccine alfredo, based on Father Hank’s recipe:

Boil one pound of fettucini, according to package directions. While pasta boils, shread 8 ounces of fresh Parmesan cheese. Also, melt one stick of butter in large pan. Once the fettucini is al dente, drain well. Pour into melted butter and stir carefully. Add cheese and stir, making sure all of the noodles are covered with cheesy butter.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

Taste Test: Boom Chicka Pop Sea Salt Popcorn

tmp_27143-IMG_20150725_192306855180056While perusing the aisles of the local grocery store, a bright yellow bag of popcorn grabbed my attention. I’m glad that I paid attention, because this popcorn is incredible!

Angie’s Boom Chicka Pop Sea Salt Popcorn is vegan; certified Kosher; contains no GMOs or trans-fats; whole wheat – and it’s DELICIOUS!

If you love popcorn but are afraid of buying already-popped-in-the-bag popcorn, you have to try Angie’s. It’s crunchy and crispy, has the perfect amount of salt – and it’s good for you.

FIVE STARS out of five stars for Angie’s Boom Chicka Pop Sea Salt Popcorn

 

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Au Gratin Potatoes with Ham

OLYMPUS DIGITAL CAMERAIngredients
One box (3.95 ounces) of Idahoan Au Gratin Homestyle Casserole
Ingredients as directed to make the above casserole ^
1 cup of cheddar cheese (I used Braum’s Cheddar Cheese)
1 cup of cubed ham (I used Farmland Cubed Ham)

Directions
Preheat oven to 400 degrees F.

Prepare potatoes as directed. Add ham and mix gently. Top with cheddar cheese.

Bake as directed.

Allow casserole to rest for about five minutes to let the cheese thicken.OLYMPUS DIGITAL CAMERA

Chicken Enchilada Soup

OLYMPUS DIGITAL CAMERAIngredients
1 pound of boneless, skinless chicken thighs
1 can (10 ounces) of Ro*Tel Mexican Diced Tomatoes with Lime Juice and Cilantro
1 can (15 ounces) of Hunt’s Tomato Puree
1 packet of McCormick’s Enchilada Sauce Mix
2 cans of water (15 ounce can)
1 can (15 ounces) of corn
Tortilla chips
Shredded cheese
Sour cream

Directions
Preheat oven to 350 degrees F

Slice up the chicken thighs into bite-sized pieces, removing as much fat as possible. Pour the diced tomatoes, tomato puree into an oven safe pot. Add the enchilada sauce mix and water and stir gently.  Carefully place covered pot in oven and “bake” for six hours. Remove from oven and place on stove burner; add the corn (no need to drain). OLYMPUS DIGITAL CAMERA Serve with tortilla chips, cheese and sour cream.

I made this and took it to my best friend’s house; she was in the hospital up in St. Louis and her mom stayed here to watch her granddaughter. I was concerned that the first grader wouldn’t like the soup, but she liked it! Daniel, Mary and I had seconds.

Tuna Tetrazini

Yes, I can be a boring cook and take the easy way out. My son likes Tuna Helper, so tonight I made Tuna Tetrazini.OLYMPUS DIGITAL CAMERA