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Seasoned and Salted

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My Peanut Butter S’Mores Ice Cream Sandwiches Are Absolutely Amazing
This Boozy Berry Lemonade is My New Go-To Cocktail This Summer!
Creamy Truffled Mushroom Ragú with Gnocchi – Even Carnivores Will Love This Vegetarian Dish!
Coconut Lime Margarita Popsicles – Zesty and Boozy Treats That Everyone Will Love
Spicy Tequila Sauce – An Easy, Protein-Packed Weeknight Dinner

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Hey there! My name is Allie. Welcome to Seasoned and Salted, where I share recipes, kitchen tips, and more!

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seasonedandsalted

🥙 Delicious recipes made simply
📸 Foodtography School Student
🍒 Founding Member #cherrybombe #bombesquad
🦞 Hingham, MA

Bookmark this recipe!! Creamy Chicken and Sun-Drie

Bookmark this recipe!! Creamy Chicken and Sun-Dried Tomato Orecchiette.... im-pastable not to love ! ⁠
⁠
This creamy, easy pasta dish is one of my absolute favorites. 🔖 Save this recipe and make it for dinner this week // link in bio⁠
⁠
Creamy Chicken and Sun-Dried Tomato Orecchiette⁠
40 Minutes⁠
4 Servings⁠
⁠
Ingredients⁠
8 oz pasta⁠
1 lb boneless, skinless chicken breast cut into bite-sized pieces⁠
4 oz sun dried tomatoes julienned⁠
2 tbsp fresh rosemary chopped⁠
8 oz asparagus cut into bite-sized pieces⁠
3 garlic cloves crushed⁠
1 tbsp olive oil⁠
1 cup heavy cream or dairy alternative⁠
1/4 cup all-purpose flour⁠
1/2 cup low sodium chicken broth⁠
1 tbsp unsalted butter⁠
1 tbsp garlic powder⁠
1/2 tbsp Italian seasoning blend⁠
1 tsp paprika⁠
1/2 tbsp salt⁠
1 1/2 tbsp ground pepper⁠
1/2 cup reserved pasta water⁠
1 oz Parmigiano-Reggiano grated⁠
⁠
Directions⁠
Heat 1 tbsp olive oil in a non-stick pan over medium high heat, until glistening. Meanwhile, season cut up chicken breast with 1 tbsp garlic powder, 1/2 tbsp Italian seasoning, 1/4 tbsp salt, and 1/2 tbsp pepper, add to the pan.⁠
⁠
Cook the chicken breast until golden and crooked through, about 6-8 minutes, flipping halfway through. Remove the chicken and set aside.⁠
⁠
Add 1 tbsp unsalted butter to your pan, along with mushrooms, 3 crushed garlic cloves, and 2 tbsp rosemary. Stirring occasionally, cook until the mushrooms have softened a bit, about 5-6 minutes. ⁠
⁠
Add the asparagus, mix, and cook for 1 more minute.⁠
Add 1/4 cup flour to the pan, and mix, coating evenly. Cook for 2 more minutes. Then, add 1 cup heavy cream and 1/2 cup chicken broth, 1 tsp paprika, and the remaining 1/4 tbsp salt and 1/2 tbsp pepper. Mix to combine, then bring to a slow boil. Turn down the heat and simmer for 5 minutes.⁠
⁠
Add 4 oz julienned sun-dried tomatoes, chicken, and 1/2 cup reserved pasta water, mix to combine. Then add the cooked pasta and toss to coat evenly.⁠
Take the pan off the heat, add 1 oz grated Parmigiano-Reggiano and mix. Serve immediately.⁠
⁠
https://seasonedandsalted.com/youll-love-my-weeknight-chicken-and-sun-dried-tomato-orecchiette/

Guacamole can be made so many ways, but I think my

Guacamole can be made so many ways, but I think my recipe is the best out there. I think what sets this recipe a part is the addition of my pico de gallo. You could make a more simple guacamole with smashed avocado and some herbs and spices. However, I love the added pico de gallo in this guacamole recipe.⁠
⁠
🔖 Save this post and make my Cadillac Guacamole this weekend! // link in bio.⁠
⁠
Cadillac Guacamole 🥑⁠
10 Minutes⁠
10 Servings⁠
⁠
Ingredients⁠
2 avocados⁠
1 cup pico de gallo⁠
1/2 tbsp fresh lime juice⁠
1/2 tsp kosher salt⁠
⁠
Directions⁠
To prepare the avocado: it's completely up to your preference! My friend Julia and I both prefer our guacamole chunky, so I cut the avocado into cubes and don't mash it.⁠
⁠
Add your 2 prepared avocados to a mixing bowl, then add 1 cup of pico de gallo, 1/2 tbsp lime juice, and 1/2 tsp kosher salt. If you are making it chunky, lightly fold the pico de gallo into the avocado to mix it without mashing. Otherwise, you can just mash everything together to combine it.⁠
⁠
Serve immediately. If you have to store it for later, place the avocado seeds in the prepared guacamole and cover it with aluminum foil before refrigerating.⁠
⁠
⁠
⁠
⁠
⁠
https://seasonedandsalted.com/cadillac-guacamole/

It’s National Falafel Day!! If you’re new here

It’s National Falafel Day!! If you’re new here, I LOVE falafel. If I could, I’d eat it every day! 🧆

💌Save this post and make my yummy falafel recipe this weekend!

Falafel
25 Minutes
15 Falafels

Ingredients
* 1 15 oz can of chickpeas drained
* 4 cloves garlic roughly chopped
* 1 tsp ground cumin
* 1 tsp ground coriander
* 3 tbsp all-purpose flour
* 1 tsp salt
* 1 tsp ground pepper
* vegetable oil for frying

Directions:
* Add the chickpeas, garlic, shallot, salt, pepper, cumin, coriander, and flour to a food processor with a metal blade. Pulse a few times until coarse- do not overblend!
* Form 1 – 1 1⁄2 inch balls, forming tightly so they are compact. Place the falafels in the fridge to chill while you start heating the oil. (If you are freezing, which I suggest, move falafels to your freezer on a sheet tray until frozen solid (about 2 hours). Then, move to a bag or a container suitable for the freezer). Whether cooking from frozen or fresh, follow the next steps..
* Heat 3 inches of vegetable oil in your pot or dutch oven. The oil should be at 375 °F – use a candy thermometer for this, and make sure it's not too hot or else the falafel will fall apart.
* Using a stainless steel slotted spoon or spider (or large serving spoon), gently drop falafels into hot oil. Cook until golden, flipping to ensure even color. When cooked, remove carefully and rest on a plate with paper towels. Salt immediately while hot, and serve right away. I love to dip hot falafel in hummus for an easy snack!

https://seasonedandsalted.com/falafel/

These muffins are the berry best treat to make wit

These muffins are the berry best treat to make with seasonal produce right now! My Orange Triple-Berry Muffins are moist and have the perfect crumble topping. ⁠
⁠
Save this post 🔖 or head to the link in my bio.⁠
⁠
Orange Triple-Berry Muffins⁠
45 Minutes⁠
20 Muffins⁠
⁠
For the Muffins⁠
3 cups cake flour⁠
1 tbsp baking powder⁠
1/2 tsp baking soda⁠
1 tbsp ground cinnamon⁠
1 tbsp orange zest⁠
1 1/4 cup milk⁠
1 tsp vanilla extract⁠
2 eggs beaten⁠
1 cup (2 sticks) unsalted butter melted⁠
1 1/2 cup granulated sugar⁠
1 cup blueberries⁠
1/2 cup raspberries⁠
1/2 cup strawberries sliced⁠
⁠
For the Crumble⁠
1 cup all-purpose flour⁠
1 cup granulated sugar⁠
6 tbsp unsalted butter softened, almost melted completely⁠
⁠
Directions⁠
Preheat the oven to 375 °F. First we will make the muffins, then we will make the crumble topping. Line a muffin tin with cupcake liners. Sift the dry ingredients (except the sugar) for the muffins (cake flour, baking powder, baking soda, cinnamon) into a large mixing bowl. Stir the ingredients to combine.⁠
⁠
Next, in a separate bowl, add the milk, eggs, vanilla extract, and the 2 melted sticks of butter. Stir to combine, and then pour the liquid mixture into the dry ingredients. Stir until combined, then add the orange zest. Add the berries and sugar and mix to combine once more.⁠
⁠
Pour the batter into the lined muffin tin – there should be enough for 20 muffins. Now we can make the crumble topping – in a small bowl, combine the flour, sugar, and almost-melted butter. Stir to combine. Then, split the crumble among the 20 unbaked muffins equally.⁠
⁠
Bake the muffins for 25 minutes – the muffins should brown and a toothpick should come out clean.⁠
⁠
https://seasonedandsalted.com/orange-triple-berry-muffins-with-streusel/

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hey there!

Hey there! My name is Allie. Welcome to Seasoned and Salted, where I share recipes, kitchen tips, and more! Thanks so much for stopping by!

Latest on Instagram

seasonedandsalted

🥙 Delicious recipes made simply
📸 Foodtography School Student
🍒 Founding Member #cherrybombe #bombesquad
🦞 Hingham, MA

Bookmark this recipe!! Creamy Chicken and Sun-Drie

Bookmark this recipe!! Creamy Chicken and Sun-Dried Tomato Orecchiette.... im-pastable not to love ! ⁠
⁠
This creamy, easy pasta dish is one of my absolute favorites. 🔖 Save this recipe and make it for dinner this week // link in bio⁠
⁠
Creamy Chicken and Sun-Dried Tomato Orecchiette⁠
40 Minutes⁠
4 Servings⁠
⁠
Ingredients⁠
8 oz pasta⁠
1 lb boneless, skinless chicken breast cut into bite-sized pieces⁠
4 oz sun dried tomatoes julienned⁠
2 tbsp fresh rosemary chopped⁠
8 oz asparagus cut into bite-sized pieces⁠
3 garlic cloves crushed⁠
1 tbsp olive oil⁠
1 cup heavy cream or dairy alternative⁠
1/4 cup all-purpose flour⁠
1/2 cup low sodium chicken broth⁠
1 tbsp unsalted butter⁠
1 tbsp garlic powder⁠
1/2 tbsp Italian seasoning blend⁠
1 tsp paprika⁠
1/2 tbsp salt⁠
1 1/2 tbsp ground pepper⁠
1/2 cup reserved pasta water⁠
1 oz Parmigiano-Reggiano grated⁠
⁠
Directions⁠
Heat 1 tbsp olive oil in a non-stick pan over medium high heat, until glistening. Meanwhile, season cut up chicken breast with 1 tbsp garlic powder, 1/2 tbsp Italian seasoning, 1/4 tbsp salt, and 1/2 tbsp pepper, add to the pan.⁠
⁠
Cook the chicken breast until golden and crooked through, about 6-8 minutes, flipping halfway through. Remove the chicken and set aside.⁠
⁠
Add 1 tbsp unsalted butter to your pan, along with mushrooms, 3 crushed garlic cloves, and 2 tbsp rosemary. Stirring occasionally, cook until the mushrooms have softened a bit, about 5-6 minutes. ⁠
⁠
Add the asparagus, mix, and cook for 1 more minute.⁠
Add 1/4 cup flour to the pan, and mix, coating evenly. Cook for 2 more minutes. Then, add 1 cup heavy cream and 1/2 cup chicken broth, 1 tsp paprika, and the remaining 1/4 tbsp salt and 1/2 tbsp pepper. Mix to combine, then bring to a slow boil. Turn down the heat and simmer for 5 minutes.⁠
⁠
Add 4 oz julienned sun-dried tomatoes, chicken, and 1/2 cup reserved pasta water, mix to combine. Then add the cooked pasta and toss to coat evenly.⁠
Take the pan off the heat, add 1 oz grated Parmigiano-Reggiano and mix. Serve immediately.⁠
⁠
https://seasonedandsalted.com/youll-love-my-weeknight-chicken-and-sun-dried-tomato-orecchiette/

Guacamole can be made so many ways, but I think my

Guacamole can be made so many ways, but I think my recipe is the best out there. I think what sets this recipe a part is the addition of my pico de gallo. You could make a more simple guacamole with smashed avocado and some herbs and spices. However, I love the added pico de gallo in this guacamole recipe.⁠
⁠
🔖 Save this post and make my Cadillac Guacamole this weekend! // link in bio.⁠
⁠
Cadillac Guacamole 🥑⁠
10 Minutes⁠
10 Servings⁠
⁠
Ingredients⁠
2 avocados⁠
1 cup pico de gallo⁠
1/2 tbsp fresh lime juice⁠
1/2 tsp kosher salt⁠
⁠
Directions⁠
To prepare the avocado: it's completely up to your preference! My friend Julia and I both prefer our guacamole chunky, so I cut the avocado into cubes and don't mash it.⁠
⁠
Add your 2 prepared avocados to a mixing bowl, then add 1 cup of pico de gallo, 1/2 tbsp lime juice, and 1/2 tsp kosher salt. If you are making it chunky, lightly fold the pico de gallo into the avocado to mix it without mashing. Otherwise, you can just mash everything together to combine it.⁠
⁠
Serve immediately. If you have to store it for later, place the avocado seeds in the prepared guacamole and cover it with aluminum foil before refrigerating.⁠
⁠
⁠
⁠
⁠
⁠
https://seasonedandsalted.com/cadillac-guacamole/

It’s National Falafel Day!! If you’re new here

It’s National Falafel Day!! If you’re new here, I LOVE falafel. If I could, I’d eat it every day! 🧆

💌Save this post and make my yummy falafel recipe this weekend!

Falafel
25 Minutes
15 Falafels

Ingredients
* 1 15 oz can of chickpeas drained
* 4 cloves garlic roughly chopped
* 1 tsp ground cumin
* 1 tsp ground coriander
* 3 tbsp all-purpose flour
* 1 tsp salt
* 1 tsp ground pepper
* vegetable oil for frying

Directions:
* Add the chickpeas, garlic, shallot, salt, pepper, cumin, coriander, and flour to a food processor with a metal blade. Pulse a few times until coarse- do not overblend!
* Form 1 – 1 1⁄2 inch balls, forming tightly so they are compact. Place the falafels in the fridge to chill while you start heating the oil. (If you are freezing, which I suggest, move falafels to your freezer on a sheet tray until frozen solid (about 2 hours). Then, move to a bag or a container suitable for the freezer). Whether cooking from frozen or fresh, follow the next steps..
* Heat 3 inches of vegetable oil in your pot or dutch oven. The oil should be at 375 °F – use a candy thermometer for this, and make sure it's not too hot or else the falafel will fall apart.
* Using a stainless steel slotted spoon or spider (or large serving spoon), gently drop falafels into hot oil. Cook until golden, flipping to ensure even color. When cooked, remove carefully and rest on a plate with paper towels. Salt immediately while hot, and serve right away. I love to dip hot falafel in hummus for an easy snack!

https://seasonedandsalted.com/falafel/

These muffins are the berry best treat to make wit

These muffins are the berry best treat to make with seasonal produce right now! My Orange Triple-Berry Muffins are moist and have the perfect crumble topping. ⁠
⁠
Save this post 🔖 or head to the link in my bio.⁠
⁠
Orange Triple-Berry Muffins⁠
45 Minutes⁠
20 Muffins⁠
⁠
For the Muffins⁠
3 cups cake flour⁠
1 tbsp baking powder⁠
1/2 tsp baking soda⁠
1 tbsp ground cinnamon⁠
1 tbsp orange zest⁠
1 1/4 cup milk⁠
1 tsp vanilla extract⁠
2 eggs beaten⁠
1 cup (2 sticks) unsalted butter melted⁠
1 1/2 cup granulated sugar⁠
1 cup blueberries⁠
1/2 cup raspberries⁠
1/2 cup strawberries sliced⁠
⁠
For the Crumble⁠
1 cup all-purpose flour⁠
1 cup granulated sugar⁠
6 tbsp unsalted butter softened, almost melted completely⁠
⁠
Directions⁠
Preheat the oven to 375 °F. First we will make the muffins, then we will make the crumble topping. Line a muffin tin with cupcake liners. Sift the dry ingredients (except the sugar) for the muffins (cake flour, baking powder, baking soda, cinnamon) into a large mixing bowl. Stir the ingredients to combine.⁠
⁠
Next, in a separate bowl, add the milk, eggs, vanilla extract, and the 2 melted sticks of butter. Stir to combine, and then pour the liquid mixture into the dry ingredients. Stir until combined, then add the orange zest. Add the berries and sugar and mix to combine once more.⁠
⁠
Pour the batter into the lined muffin tin – there should be enough for 20 muffins. Now we can make the crumble topping – in a small bowl, combine the flour, sugar, and almost-melted butter. Stir to combine. Then, split the crumble among the 20 unbaked muffins equally.⁠
⁠
Bake the muffins for 25 minutes – the muffins should brown and a toothpick should come out clean.⁠
⁠
https://seasonedandsalted.com/orange-triple-berry-muffins-with-streusel/

Lemonade, vodka, and berries? Sign 👏🏼 me 👏🏼 up 👏🏼⁠
⁠
My Berry Vodka Lemonade is now live on my website // save this post and shake up one of these low-calorie drinks this weekend 🍋⁠
⁠
Berry Vodka Lemonade⁠
10 Minutes⁠
2 Drinks⁠
(102 cals each)⁠
⁠
Ingredients⁠
3 oz vodka⁠
4 oz light lemonade⁠
6 oz sparkling water⁠
1 cup fresh blueberries⁠
1 cup fresh blackberries⁠
ice⁠
⁠
Directions⁠
Add blueberries and blackberries to a cocktail shaker and muddle them.⁠
⁠
Next, add some ice to the shaker, as well as 4 oz light lemonade and 3 oz vodka. Cover the shaker and shake vigorously for 30 seconds.⁠
⁠
Strain and pour over ice. Top each drink off with 3 oz sparkling water and serve.⁠
⁠
⁠
⁠
https://seasonedandsalted.com/berry-vodka-lemonade/

Who doesn’t love homemade macaroni and cheese? I

Who doesn’t love homemade macaroni and cheese? I mean, it's literally perfect comfort.⁠
⁠
This mac n cheese recipe is delicious and hearty enough to stand on its’ own, or you could serve it as a side. My favorite way to serve it is as a side with delicious pork chops as the main entrée!⁠
⁠
🔖 Save this Post and make my mac n cheese this weekend! // full recipe ➡️ link in bio⁠
⁠
https://seasonedandsalted.com/baked-macaroni-and-cheese/⁠

SAVE 👏🏼 THIS 👏🏼 RECIPE 👏🏼⁠ ⁠

SAVE 👏🏼 THIS 👏🏼 RECIPE 👏🏼⁠
⁠
One of my favorite types of food to order out is Mexican. I love fresh salsas, warm tortillas, and everything in between. ⁠
⁠
This Salsa can be used for a make-your-own taco night, over enchiladas, or over baked chicken for a fun and healthy take on an easy weeknight dinner.⁠
⁠
Cantina-Style Salsa⁠
10 Minutes⁠
18 Servings⁠
⁠
Ingredients⁠
4 tomatoes cored and quartered⁠
1 red onion quartered⁠
4 garlic cloves peeled⁠
2 jalapeños seeds and stems removed⁠
1/2 cup cilantro⁠
1 1/2 limes juice of⁠
3 tsp cumin⁠
2 tsp white sugar⁠
1 1/2 tsp kosher salt⁠
⁠
Directions⁠
Add all of the ingredients to a food processor. Pulse until everything has been chopped finely and is now well-combined. Taste and add salt or additional spice as needed. Serve immediately or you can store it in an airtight container for up to 10 days in the fridge.⁠
⁠
https://seasonedandsalted.com/cantina-style-salsa/⁠

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