Teriyaki Burgers

I’m so excited, tomorrow my husband and I are going home to NJ for a few days! I’m so happy that this time I’m finally able to get together with my roomates from college in NYC. I feel like everytime we visit home, we try and cram so much in to a short timeframe that someone always gets left out, but this time I think I have all my bases covered.

So the other day my cake baking buddy mentioned something about loving a teriyaki burger. I had never thought of using my teriyaki marinade recipe that I normally use on chicken on a burger! I also sauteed some onions with a few dashes of teriyaki sauce (just from a bottle) and they were so good! I will definitely be making these again soon!

Ingredients-Yields 3 burgers
-1/3 cup teriyaki sauce + 1 teaspoon for onions
-1/3 cup soy sauce
-2 tablespoons sugar
-2 tablespoons brown sugar
-2 tablespoons flour
-1 teaspoon garlic powder
-1/4 teaspoon ground ginger
-1lb ground beef
-3 slices Swiss cheese
-1 sweet onion, cut into strips
1. In a sauce pan over medium heat, combine the soy sauce, the 1/3 teriyaki sauce, both white and brown sugars, flour, garlic and ginger. Simmer for 6-7 minutes until thickened.
2. Place formed burger patties in a bowl, pour teriyaki marinade over top and marinate for 1 hour (Make sure to save some marinade for basting on the grill!!!)
3. Cook burgers on the grill over medium heat for about 6 minutes each side. Top with Swiss cheese.
4. Place onion strips in pan over medium-high heat. Drizzle with olive oil, garlic powder and a dash of salt. After strips have become a little translucent, add 1 teaspoon of teriyaki sauce. Cook another 5 minutes, serve on top of burger.
Source: Sauce is adapted from All Recipes


So the blog has had a little work done, and a new name! Welcome to A Seasoned Greeting! I had been wanting to change my blog name for a little while now to something a little more creative than just my name followed by “Kitchen”. I was playing around with some alternatives, but nothing was really sounding right. I started to play around with the word “fork” substituting it for the famous “f-word”…i.e. “Fork It” “What the Fork?” While silly, I figured it was borderline inappropriate and maybe not too professional, but I do think that may be my new 4-letter word…”Oh…Fork”.

Girly Cake

So my friend and I wanted to continue practicing with fondant so we decided to try a really fun and girly cake! I Googled around and saw cakes that combined polka dots, stripes, and diamonds and thought they looked really neat. I think our skills are definitely improving, even though we still have a lot more to learn about the techniques of working with fondant. The top tier sloped a little because I forgot to use stabilizing straws 🙁

For this cake, I used my same marshmallow fondant recipe as I’ve used in prior cakes. The top two tiers used my mocha frosting recipe and for the large bottom tier I tried a lemon frosting I found on All Recipes, it was so good!!

Lemon Frosting Ingredients
-4 cups powdered sugar
-2 tablespoons lemon juice
-1 teaspoon fresh grated lemon zest
-2 tablespoons milk
-1 stick butter, softened
1.In large bowl, beat powdered sugar, butter, lemon juice and  lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
Source: All Recipes

Orange Marmalade Pork Chops

I love having Fridays off during the summer. I wish I could have a 3 day weekend all the time! This weekend, my new cake baking buddy and I are going to attempt another fondant cake. This one will be a little more adventurous because it will be a 3 tier with different designs on each tier. I definitely think we are up for the challenge! I’m going to frost the cakes the day we lay the fondant on though, last time the frosting was kind of hard and made it difficult to smooth the fondant on top. Stay tuned for either a success or a fail post next week!

So a few weeks ago during one of my couponing trips I picked up some Smucker’s Orange Marmalade. I really wasn’t sure what I’d use it for yet, but since I like the flavor combinations of fruit on meat, I knew I could find something. I found a Paula Deen’s recipe that uses orange marmalade for a pork chop sauce, and this was so good!! The flavor reminded me a lot of my Polynesian Chicken recipe, so it was also a hit with my husband.
-3 tablespoons orange juice concentrate
-1/3 cup orange marmalade
-2 tablespoons vegetable oil
-4 boneless chops
-salt and pepper to taste
-3 tablespoons soy sauce

1. Salt and pepper the chops on both sides. Heat the oil in a pan over medium heat and add the chops. Cook for a total of 8 minutes, flipping once.
2. In a bowl, combine the marmalade, juice, and soy sauce.
3. When chops are fully cooked, remove from heat and place on a plate and cover with foil. Pour out an excess oil in the pan, then add the marmalade mixture. Over medium-high heat, heat the mixutre 6-8 minutes until a glaze consistency has formed. Place chops bag in the mixture in the pan and turn a few times to coat. Serve chops and spoon mixture over top, and even serve the extra marmalade sauce on the side for dipping.

Source: Adapted from Paula Deen

Pesto Dip

It has been a slow cooking week for me. My cousin-in-law was in town last week and my husband has been working at night alot so I haven’t had to cook. Next week we’re headed back to NJ for a few days to visit family so it will be another slow cooking week!
So after falling in love with the pesto cream cheese filling of the chicken I made 2 weeks ago, I really wanted to try to turn it into a dip. If you have a food processor, yours will turn out way better than mine. I have yet to invest in one and I tried to get a smooth pesto as much as I could in the blender, but it just didn’t turn out the same. The flavor was great, however I would have like a smoother pesto for a dip. So the following recipe will have instructions for the food processor.

Pesto Ingredients
-1/3 cup chopped fresh basil
-1/4 cup freshly grated Parmesan cheese
-1/4 cup pine nuts (optional, I omitted in this recipe)
-1/4 cup chopped fresh parsley (I didn’t have so I used 2 tablespoons dried parsley)
-1/4 cup extra virgin olive oil
-1/4 teaspoon garlic powder
-1/2 teaspoon salt
-dash of pepper
-2 cloves garlic, minced

-1 block fat free cream cheese (softened)
-1 tablespoon of water
-1/2 cup shredded or grated parmesan cheese

1. Preheat oven to 400 degrees
2. To make pesto, combine all “Pesto Ingredients” in a food processor and blend until smooth.
3. In a bowl, combine the pesto mix, cream cheese, parmesan cheese, and water. Stir until blended.
4. Place dip in 9×9 baking dish and bake for 15 minutes. Switch oven to broiler and broil dip for 6-7 minutes. Serve with tortilla chips.

Beach Cake

So this was a really fun cake to make! A friend of mine was wanting to make this beach themed cake for her son’s first birthday in September and she wanted to do a trial run since it would be the second time working with fondant for the both of us. Since I am so used to baking or cooking by myself, it was really fun to make this a team effort!! I’m also glad we did a trial run. The first batch of fondant we made for the light blue was really soft, the recipe calls for 4 tablespoons of water when you are melting the marshmallows but it seemed like it was too much. When we made the batch for the yellow, we only used 3 tablespoons and it worked out much better. Also, I think next time we’ll ice the cake the same day as laying the fondant on, the icing hardened a bit and it made it harder to smooth the fondant, as you can see from some of the dimpling on the top tier. Aside from that, I thing this turned out pretty good!! The bottom tier was chocolate cake with a chocolate ganache and raspberry filling…so good!!!

Marshmallow Fondant
-3 tablespoons water
-1 bag mini marshmallows
-1 tub Crisco
-5 cups powdered sugar
1. In a large bowl, empty the all the mini marshmallows and pour the 3 tablespoons of water over them and stir. Microwave 30 seconds, remove and stir. Continue to microwave in 30 second increments until marshmallows are completely melted.
2.Using a spoon or spatula that is coated in Crisco, begin to stir in 4 cups of powdered sugar. When a dough has begun to form, dump the ball of dough onto a powdered sugar coated counter. Using the remaining cup of powdered sugar, knead the dough for about 10 minutes until strong fondant has formed. **Your hands should be covered in Crisco or else it will stick!! ***Continue to knead in any additional powdered sugar needed until it is no longer sticky.
3. If coloring the fondant, use a gel food coloring and knead it in at this point. It will be marbled a bit in the beginning, but keep kneading it and the color will eventually become uniform.

Pesto Cream Cheese Chicken

Ya know when you make a meal that really knocks your socks off? Well, this is one of those recipes. I had a package of basil leftover from my Italian Burgers I made last week and Pesto was on my list of things I wanted to make. Carrie’s Sweet Life had an amazing recipe for Pesto Cream Cheese Chicken that I wanted to try and I had a pesto recipe in my Betty Crocker’s Italian Cooking cookbook. The pieces of real basil and the minced garlic was the perfect combination with the creamy cream cheese. I chose to use it as a topping and placed it under the broiler for a few minutes to make it hot, you can also slice a pocket in the chicken and stuff it with the Pesto Cream Cheese. I’m thinking about toying with this a bit and trying to make it a dip as well, its that good!

If you don’t want to make the pesto, just substitute with 2 tablespoons of Pesto sauce you can buy at the grocery store, usually in the refrigerated section. Buitoni makes a decent one.

Pesto Ingredients-For 2 Chicken Breasts
-1/3 cup chopped fresh basil
-1/4 cup freshly grated Parmesan cheese
-1/4 cup pine nuts (optional, I omitted in this recipe)
-1/4 cup chopped fresh parsley (I didn’t have so I used 2 tablespoons dried parsley)
-1/4 cup extra virgin olive oil
-1/4 teaspoon garlic powder
-1/2 teaspoon salt
-dash of pepper
-2 cloves garlic, minced

Chicken Recipe
-2 butterflied chicken breasts
-Italian breadcrumbs for dredging
-1 egg for dredging
-Flour for dredging
-2 tablespoons fat free or low fat cream cheese

1. To make the pesto, in a food procesoor combine all ingredients and process until smooth and blended.
2. For the pesto cream cheese topping, combine the 2 tablespoons of cream cheese and the pesto.
3. Dredge the butterflied chicken breasts in the flour, egg, then breadcrumbs. In an EVOO coated pan, cook chicken 6 minutes per side over medium heat. When chicken is fully cookied, top with pesto cream cheese. Place on a baking sheet and place under the broiler for about 3-4 minutes until cream cheese is hot.

Sources: Carrie’s Sweet Life, Betty Crocker’s Italian Cooking

7.6 Couponing

Ok, how did it become July already? Not that summer is even close to over here in the South, but I’m dreading all the “Back to School” commercials we’ll start seeing, school supplies lined up in bins at Wal-Mart, and fall clothing lines creeping their way back into the stores. I just started to get my tan for heaven’s sake!

Anyway, yesterday after work I went to my Harris Teeter to do some coupon shopping. I use Southernsavers.com to get my list going. I didn’t see too many coupon deals that I was excited about, but I wanted to go anyway since usually I can find deals that aren’t posted anywhere online. I had a lot of eVic coupons, which again are store coupons that I can load onto my customer card and they come off the bill when they scan my card.

I also want to explain how if this was a shopping trip of an Extreme Couponer on the show, how they may have been able to get this purchase for much less using “overages” that some stores of their grocery stores allow (Harris Teeter does NOT). I had coupons for $3 off any Aussie or Herbal Essence styling product, they were on sale for $2.50 each, meaning there would be and extra .50cents of the coupon that could be applied as money off the total bill. Now, Extreme Couponers normally have around 20 of the same coupon…so they would buy 20 of the product for free, and have $10 in overage that they could just take off the grocery bill.

Here is what I got:

-1 half gallon of milk ($2.69, no coupon)
-2 bottles Gillette body wash
-1 Gillette deoderant
-2 boxes Raisin Bran cereal
-2 bags Wacky Mac Veggie Pasta
-2 bottles Aussie conditioner
-1 bottle Aussie shampoo
-2 bottles Herbal Essence hair spray
-1 bottle Herbal Essence volume mousse
-2 rolls paper towels
-2 packs boneless pork chops
-1 bottle Crest mouthwash
-1 3-pack Ivory soap

Spent: $21.87                     Saved: $53.58