Sunday, July 6, 2014

Blue Cheese Crusted Pork Chops

I'll admit it, my blog photos can leave a lot to be desired. I like to think on a 1-10 rating scale my pics hover somewhere between a 5.5 and 6.5.

But my less then perfect score isn't going to stop me from calling out some of the worst offenders of food blog pics.

Hands in pics

Whhhhhyyyyy?! I don't care how well-manicured your nails are, I don't want to see your weirdo hand and fingers. I get it, you can eat the food with your hand, you don't need to show me how you pick up a chip.


 omg, ew gross.

Step-by-step photos of simple tasks

Complex methods or hard to explain procedures? Sure, go ahead and post pics on how to lattice a pie crust or make pull-apart bread. But don't waste my time showing me what it looks like when butter melts in the pan, or what diced peppers look like.

10,001 Pics of the same damn thing

You're a genius with the camera. The food is just begging to be photographed. But after the second photo we all get what your roasted chicken looks like...really, we do.

Now onto the recipe and a photo that violates none of these grievances above.



Blue Cheese Crusted Pork Chops


-2 boneless pork chops
-1/4 cup crumbled blue cheese
-1/2 cup panko 
-2 tablespoons chopped scallions
-olive oil
-salt and pepper to taste

1. Combine the blue cheese, panko, salt & pepper, and scallions. Add a little olive oil just to keep the mixture binded together.

2. Place the pork chops under the broiler for about 6-7 minutes per side depending on thickness. Remove and top with blue cheese mixture, and broil an additional 4-5 minutes until the cheese is browned and melty. Let stand 3 minutes before serving.

Source: Kylee Cooks

Friday, May 9, 2014

Cheesy Red Pepper Corn Dip

I'm all for making appetizers cute and adorable.

What I'm not for is making appetizers cute and adorable but making them ridiculously awkward to eat. Like this:




or this:


How the fuck you expect me to eat that?!

Basically makes me feel like this when I'm trying to look like the delicate lady I am:




Here's something you can eat and still look like a civilized human being. A creamy, cheesy corn dip with red peppers and onions.



-1 tablespoon butter
-1 can corn, drained
-1/4 cup diced red bell pepper
-1/4 cup diced white onion
-2 tablespoons mayo
-1 cup shredded cheddar cheese
-1/4 teaspoon cayenne pepper (or more if you like the heat)
-1/2 teaspoon garlic powder
-1/4 teaspoon onion powder
-optional: 1/2 cup diced crispy bacon

1. Heat the oven to 400.

2. In a sauce pan, over medium-high heat the butter then add the red peppers, onions, and corn. Saute about 5-7 minutes. Pour into a bowl and stir in the mayo, garlic and onion powders, cayenne pepper, and salt and pepper to taste. If adding bacon, stir in as well. I've made it a few times with bacon, SO good!! Stir in about 3/4 cup of the cheese. Pour into a baking dish and top with the remaining cheese.

3. Bake 15 minutes, then broil 5-7 minutes to make the cheese on top golden browned. Add more cheese if needed, I won't judge you.


Source: Closet Cooking

Monday, May 5, 2014

Peppers and Onions Chicken

When I hear someone I know is now selling for a multi-level marketing business I'm pretty much all

 

Let's see, the last time I felt like spending $15 on a lipstick was....never. No thanks Mary Kay. 

All jewelry can be lumped into together into one over-priced group. One party I went to, which you are pretty much obligated to buy something or risk looking like a rude asshole, I figured I'd buy the cheapest thing so I'd look like a team player. God's honest truth the cheapest thing I could find was a $50 necklace that had a ribbon tie instead of a metal clasp. Did you hear me? It didn't even have a fucking clasp and it was $50. Sure I like the piece and I get a decent amount of compliments, but damn there is no way this thing is worth that amount of money.

Anyway, onto the recipe. A savory blend of peppers, onions, and chicken in tomato sauce served over rice.


-1 red bell pepper
-1 green bell pepper
-1 white onion
-1 chicken breast, butterflied
-1 15oz can tomato sauce
-garlic power, onion powder, salt and pepper

1. Cut the peppers and onions into strips and saute over medium heat for about 15 minutes. Season with dashes of salt and garlic powder.

2. In another pan over medium heat, cook the chicken breast 6-7 minutes per side, seasoning with onion powder, garlic powder, salt and pepper. Once cooked, cut into strips.

3. Pour the tomato sauce into the pan that the chicken was cooked in. Stir in the peppers and onions and chicken, simmer for about 15 minutes. Serve over rice.

Source: The Savvy Kitchen

Tuesday, April 29, 2014

Pecan and Chocolate Chip Scones

If there's a way to sneak chocolate into my breakfast, you bet your ass I'm going to do it.

I had a little extra pep in my step this morning and woke up early. Considering how rare that is I figured I better harness that energy and put it to good use. These delicious little scones are from a cookbook my brother bought me at Alice's Tea Cup in the city. These are absolutely delicious for breakfast or a mid-morning snack with coffee!

On a side note, in the recipe instructions when you need to mix the butter by hand, it clearly states "With clean hands, mix the butter....". Ok, if you don't have enough sense to wash your grimy, nasty hands before manhandling your dough you need to back away slowly from the kitchen and never bake again.

-3 cups flour
-1/3 cup sugar
-1/2 teaspoon baking soda
-2 and 1/2 teaspoons baking powder
-3/4 teaspoon salt
-1 and 1/2 sticks butter cut into 1/2 inch pieces
-3/4 cup crushed pecans
-1 cup semisweet or dark chocolate chips
-1 and 1/4 cup milk
-1 teaspoon vanilla extract

1. Heat oven to 425. Combine the flour, sugar, baking soda, baking powder, and salt. By hand (remember, clean ones!!!) mix in the butter until consistency is like fine breadcrumbs. Stir in the pecans and chocolate chips.

2. Make a well in the middle of the dry ingredients, and pour in the milk and vanilla. Combine until the dry mixture is wet, but making sure not to over mix or knead.

3. Now, this part I didn't do. I just kind of dropped mine onto a greased baking sheet and formed them how I wanted. But here are the last instructions from the cookbook:
Turn the mixture onto a floured surface and gather dough together. Make dough into a rectangle about 1 and 1/2 inches thick. Using a dough cutter, cut into wedges about 3 1/2x4 inches, and lay them into a greased baking sheet.

4. Bake for 12 minutes until they are lightly browned.

Source: Alice's Tea Cup

Tuesday, April 22, 2014

Lemon Frosting

I guess my usual motto would be...When life gives you lemons, make lemonade...add a shot of vodka and serve shaken, not stirred, in a martini glass.

Butttttt, I went a more edible route this time with a non-alcoholic lemon frosting.

Crisp, refreshing, and the perfect Spring or Summer dessert.


-2 sticks butter, softened
-2 teaspoons lemon zest
-2 teaspoons lemon extract
-3 tablespoons heavy cream
-3 cups powdered sugar
-yellow food coloring

1. Blend the butter and lemon zest. Add in the lemon extract.

2. Stir in the powdered sugar a cup at a time, adding in the heavy cream. Whip on high until light and fluffy, adding in desired amount of food coloring.

Source: Betty Crocker


I hosted Easter dinner this year and loved my little tablescape. Move over Sandra Lee, I'm going for a modern but whimsical feel! I really wanted to do a grey, yellow, and green look and I'm pleased with the way it turned out. I will say that tissue paper pom poms are deceivingly evil. You realize how delicate and tedious it is to peel open wafer-thin sheets of tissue paper without ripping them to bits?


Adorable little topiaries are actualyl place card holders from The Knot, but how cute do these look as a centerpiece?

To assign the seating, I ordered these chalkboard stickers and adhered them to each glass. They are removable, but since you can easily wipe off the chalk I might just leave them on!



After cooking a full Easter dinner for 6 people I want to express how ridiculously thankful I am that I have a dishwasher.

Thursday, April 17, 2014

Toll House Cookie Pie

If there's one food rule I completely ignore its 'Don't Eat Raw Cookie Dough'.

Pssshhhh. That's for people with weak digestive systems. That's for people with wimpy stomachs who can't handle a little raw egg now and again.

You can get that warm cookie dough flavor in a totally cooked, totally un-raw gooey chocolate chip cookie pie. Put on your stretchy pants and eat this warmed up with a scoop of vanilla ice cream.

Totally worth it.


-1 9" pie shell, thawed 
-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. Unroll the pie shell into your pie dish. 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 50 minutes. Serve warm.


Source: Ask Chef Dennis

Wednesday, April 16, 2014

A New Season

Anyone still reading this thing?

Well I'm back, and you might notice a bit of a face lift to the blog layout. It's a new season here at
A Seasoned Greeting: new look, new recipes, and new energy!

Over the past 7 months since I've taken a blogging hiatus most of my meals have looked like this:



or this:
 

and sometimes this:





But no more of that!!

 Well, I mean, still sometimes this:





 But I mean more cooking, more blogging, and more eating meals that aren't delivered from the Turkish restaurant 2 blocks from me. Yes, I order delivery from a restaurant I can see from my bedroom window. It's so close I can practically read the menu from my bed.

Welcome back and stick around for the new A Seasoned Greeting.