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Well Seasoned, by Becky Johnson

Portuguese Baked Eggs

Becky Johnson eggs recipe

Portuguese Baked Eggs

1/4 cup olive oil 3 bell peppers, any color, thinly sliced 1 medium red onion, thinly sliced 2 tomatoes, cut into wedges 1/4 cup fresh basil leaves 2 tbsp Home Cook’s Pantry Portuguese Tempero da Essência 1 cup ricotta 6 large eggs 1 cup grated sharp white cheddar 1/4 cup grated Parmesan In a large skillet over medium heat, sauté in oil the bell peppers and onion 10 minutes. Add tomatoes, basil and Portuguese Tempero da Essência. Reduce heat to medium low and cook 20 minutes. Preheat oven to 400°. Transfer bell pepper mixture to a 13” by 9” baking...

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Deviled Eggs

Becky Johnson appetizer eggs recipe

Deviled Eggs

6 large eggs, boiled and cooled 1 tbsp olive oil 1 cup onion, diced 1/4 cup sour cream 2 tbsp mayonnaise 1 tsp lemon juice 1 tbsp Home Cook’s Pantry French Onion Dip Mix Chopped chives or paprika for garnish Add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 10 minutes or until brown and caramelized. Cut eggs in half and place the egg yolks in a bowl. Add the sour cream, mayonnaise, lemon juice and French Onion Dip. Beat until smooth. Stir in the onion. Fill egg halves with filling using...

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Chicken Soup

Becky Johnson chicken recipe soup

Chicken Soup

1 lb cooked skinless, boneless chicken, shredded or cubed 1 tbsp olive oil 1 cup each diced onion, carrots and celery 4 cups chicken or vegetable stock 1 Home Cook’s Pantry Bouquet Garni 1 cup fresh or frozen peas Finely chopped parsley to garnish In a large pot on stove, add olive oil and vegetables; sauté over medium heat for 5 minutes, stirring frequently. Add in the chicken and cover with the stock. Gently submerge the Bouquet Garni sachet into the stock. Bring to a boil, then cover and turn heat down to simmer for 30 minutes.  Add in the...

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Lasagna

Becky Johnson casserole italian recipe

Lasagna

9 lasagna noodles, cooked al dente 1 tbsp olive oil 1 cup each diced onions, carrots, zucchini 1/2 lb each hamburger meat and Italian sausage, combined thoroughly  2 tbsp Home Cook’s Pantry Italian Seasoning 15 oz ricotta cheese  3 cups shredded Italian blend cheeses  3 cups marinara sauce Preheat oven to 350°. In a skillet over medium heat, sauté vegetables in olive oil, then add meat and Italian Season. Cook until meat is brown. Drain and add marinara; cover and simmer 10 minutes over low heat. In a 9” by 13” baking dish, layer side by side 3 lasagna noodles....

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Pumpkin Pie

Becky Johnson baking pumpkin recipe

Pumpkin Pie

3/4 cup granulated sugar 1/2 tsp salt 2 tsp Home Cook's Pantry Pumpkin Pie Spice 2 eggs 1 can (15 oz) pure pumpkin 1 can (12 oz) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 1 cup whipped cream to garnish   Preheat oven at 425° In a mixing bowl, stir together sugar, salt and Pumpkin Pie Spice. In a separate large bowl, beat eggs then add pumpkin and evaporated milk. Combine sugar and spice mixture with the pumpkin mixture and stir well. Pour into pie shell and bake at 425° for 15 minutes. Reduce oven temperature to...

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