Done in a Flash Salmon Cakes

These Salmon Cakes are unbelievably delicious! You almost don’t even need any sauce for these patties because they are just that good. Plus the wasabi is what gives them that extra kick. They are incredibly easy and fun to prepare. Get this! They take less than thirty minutes. Wow! That means you have time to unwind and drink your favorite beverage!

Wasabi Salmon Cakes

INGREDIENTS

2-3 (6 oz) can(s) salmon boneless or skinless
1⁄4 C Duke’s mayonnaise
1⁄4 cup Panko plain breadcrumbs
1 egg, beaten
2 Tbsp wasabi sauce
1 tsp Bragg or soy sauce
1 Tbsp rice vinegar
1⁄4 C finely diced red bell pepper
extra breadcrumbs if needed
cooking spray for frying

DIRECTIONS

1. Combine all ingredients in a large bowl; add extra
breadcrumbs if needed till the texture is workable.
Roll the mixture into balls and squash into patties.

2. Grease a large skillet with cooking spray. Press the patties into the additional breadcrumbs. Spray the tops of each patty with cooking spray, flip and spray the bottoms. Cook the patties over medium-high heat for approximately six minutes on each side or until nice and brown and firm to the touch.

Court’s Cooking notes:

You can use the same method with Tuna.

Source Food.com

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Cooking Product Tester Newbie

 

A few days ago, I received a direct message from a company called Stove Alert Cooking. They explained to me that they invented a new gadget that prevents your food from burning while you are cooking on the stove. The company also asked me if I would be interested in testing their new device. My immediate response was “yes.”

I am very excited about this opportunity. I not only believe that testing this new product will give my blog more publicity, but it too will very soon help me, you and all other cooks from all different levels, feel more confident cooking with food over the stove, without having to worry about undercooking or burning it.

Here some of the details:

How does it work? 1. Download the stove alert app from your smartphone’s app store. 2. Attach the device to your skillet/saucepan. 3. Connect it to your smartphone’s Bluetooth. Then it will let you know when your food is ready.

When does the testing begin? I start the process next month. The company will be sending me a few surveys throughout the month, and I should receive the actual product by the middle of April.

I will keep you updated on the progress as time goes on.

 

The website Stove Alert Cooking

Frank’s Buffalo Chicken Dip

Frank’s Red Hot Buffalo Chicken Dip

Ingredients

2 cups shredded cooked chicken
1 (8 oz. pkg.) cream cheese, softened
1/2 C FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
1/2 C Hidden Valley® Original Ranch® Dressing
1/2 cup crumbled bleu cheese or your favorite shredded cheese

Directions

PREHEAT oven to 350°F. Line a 9×13 baking dish with foil or parchment paper and grease it with nonstick cooking spray. Set aside.

Mix all ingredients in a large bowl and spoon into the previously prepared baking dish.

BAKE for twenty minutes or until mixture is cooked through; stir. Garnish with chopped green onions if desired. Serve with crackers and or vegetables.

 

Source Frank’s Red Hot

Coming up this week on cooking with Court 

Coca-Cola Pork Chops
Baked Sweet Potato Fries

Slow Cooker Parmesan crusted Chicken

  Wasabi Salmon Cakes

Taco Popcorn

Taco Popcorn

Ingredients

2 Tbsp coconut oil

3/4 C popcorn kernels or depending on your preference

1/4 C melted butter unsalted

1-2 Tbsp Penzeys taco seasoning or your favorite

1/4 tsp berbere seasoning, optional

1/4-1 tsp salt to taste, optional
Directions

1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Combine one kernel of popcorn and cover the pan with a lid. Once the kernel has popped, place all of the kernels in the pan and put the lid back on the saucepan. Shake the pan to coat the kernels with oil.

2. Shake the pan constantly as you start to hear kernels popping (this prevents burning). When the popping slows down significantly, remove the pan from the heat.

3. Pour the popcorn into a large bowl and drizzle with the butter. Sprinkle with the taco and berbere seasoning and salt and toss to combine.

Court’s Cooking Notes:

If you have a popcorn maker, then you can skip steps one and two. But please be cautious when preparing your popcorn and carefully read the directions that came with your appliance. Have fun and enjoy!

Source Penzey’s

 

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Crispy Southwest Wraps

So for the first time in a long time cooking got a little out of hand when I made these Crispy Southwest Wraps, and it was somewhat stressful. No worries, though, it wasn’t anything major the preparation was just a little messy. Although, I did not let it discourage me to cook this recipe and as always I still had an excellent time cooking!

However, as you can tell they, unfortunately, do not have a photo at the moment because my family ate all of them before I even had the opportunity to take a picture and I also did not like the way my wraps turned out. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly.

These Crispy Southwest Wraps are a tasty combination of a burrito/taco and a wrap all in one. They take less than thirty minutes, and my family loved them!

 

Crispy Southwest Wraps

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1/2 tsp salt
1/2 tsp pepper
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 Tbsp water
1 (14.5 oz) can Goya black beans
1 C frozen corn, thawed
1/2 of a red bell pepper, diced
1 or 2 green onions, diced
1 C cooked rice (leftover rice works excellent! white, brown, rice pilaf, wild rice)
1 1/2 C grated cheese (cheddar, Monterey, or pepper jack)
1/2 C Daisy sour cream
6-8 flour tortillas taco or burrito
Cooking Spray or olive oil, for frying the tortillas

Directions

1. In a large skillet over medium-high heat pour the oil into the pan and add the beef. Cook and crumble until browned. Discard grease. Add the salt, pepper, chili powder, cumin, garlic powder, and water. Stir to combine. Combine the black beans, cooked rice, corn, bell pepper, and onions and toss to combine. Saute for two-three minutes.

2. Heat a large skillet over medium-high heat. Cover a tortilla with a handful of cheese evenly spread across the tortilla. Add a small/medium scoop of the meat mixture, placing it in a line along one end of the tortilla. On top of the meat mixture add a few small dollops of sour cream. Starting at that end, roll the tortilla up, folding in the sides like a burrito.

3. Grease the pan abundantly with cooking spray and place the wraps seam side down in the greased pan. Lightly brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. Serve warm, with salsa.

Source tastes better from scratch

A picture is coming soon. 🙂

Cooking with Soda Pop 

I hardly ever drink soda, I am serious about it too! The only times I have myself a glass of soda is during special occasions. Although, whenever I want some soda pop, I go for my all-time favorite Root Beer, it’s so yummy! Ohh, you know what I love? Root Beer floats. Those things are scrumptious! One of these days I will teach you how to make a fancy Root Beer float. Yum, yum!

 Okay, back today’s recipe!

When I noticed that root beer was the in the title of the recipe, I, of course, became excited. So I grabbed a can of root beer and my trusty crockpot to cook a pork shoulder for this juicy Root Beer Pulled Pork. The thought of cooking it in root beer probably sounds a little goofy, but it acts as a tenderizer, and it too adds a unique flavor. You totally have to give this one a try. I promise you won’t regret it!

Crockpot Root Beer Pulled Pork

Ingredients

3 lbs of pork butt or shoulder
1 can of A&W Root Beer
1 18oz bottle Sweet Baby Ray’s BBQ sauce or your favorite

Directions

1. Place the pork in your crockpot and pour the can of root beer on top. Cover and cook on LOW for six-eight hours. You should be able to shred the meat easily with a fork when it’s finished cooking. After four-five hours check to see if your meat is browning to your taste and is tender enough to pull. You may need a little more or less than six hours depending on your crockpot and the cut of meat.

2. After the pork is finished cooking, drain the root beer and shred the pork with two forks on a large plate or chopping block. Place the shredded pork back into your slow cooker and add about eight teen ounces of your favorite BBQ sauce and stir to mix. Let warm for approximately fifteen minutes before serving. Serve by itself or on toasted hamburger buns or sandwich rolls. Add cheese and or coleslaw if you prefer.

Court’s Cooking notes:

To give the pork more flavor, in a small bowl combine one teaspoon salt, one teaspoon pepper, one teaspoon garlic powder and stir until mixed well. Then get a small handful of the mixture and rub it all over the meat, place it in an airtight container. Then pour  1/3 cup of Bragg’s all over the pork and seal the container tight. Place it in the fridge and leave it overnight. Also, you can cook this pork with a can of Dr. Pepper, Pepsi or Coke. But Root Beer is my favorite.

Source Listotic

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Famous Butter Chicken

Here’s a funny fact about me, on the days I don’t use my crockpot, I not only enjoy keeping my hands super active by making a main and side dish once a week (Usually either on Mondays or Thursdays) but too will do other little things, while I am cooking. Here are some of the extra stuff I do to keep my other senses busy; drinking coffee, occasionally eat a relatively healthy snack, cleaning the kitchen as I cook, listening to music or watching television. What extra things do you like to do while you are cooking?

The other night while I was drinking my coffee, watching television and eating some Ritz crackers I cooked this delicious Famous Butter Chicken. The side dish was Roasted Broccoli and Cauliflower with Parmesan & Garlic. Moreover, to make the chicken cook a little faster as mine were huge, I cut mine into strips, and I probably should have used garlic powder instead of garlic salt as AllRecipes.com have garlic salt listed as one of the ingredients. Considering I am trying to make healthier eating choices. Although, it’s pretty complicated. Oh well, I will do a better job next time!

The preparation of this dish is so quick and easy. Here’s the basic lowdown: chicken is submerged in beaten eggs and cracker crumbs, then baked with butter. The chicken is so tender and juicy. Excellent flavor! There were absolutely no leftovers.

Famous Butter Chicken

4 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
1 C crushed Ritz crackers or similar butter crackers
1/2 C butter unsalted, cut into slices
1/2 tsp garlic powder
a dash of pepper to taste

Preheat oven to 375 degrees F. Line a 9×13 baking pan with foil or parchment paper and lightly grease it with non-stick cooking spray.

1. Place crushed crackers and garlic powder in a medium-size shallow bowl. Place eggs (beaten) in another separate medium-size shallow bowl. Dip one chicken strip at a time in the eggs, and coat it well, then dip it into the cracker crumbs, coating well on all sides. Place chicken pieces side-by-side in baking dish.

2. Top chicken evenly with the pieces of butter. Bake in the oven for forty to forty-five minutes or until chicken is ready and internal temperature has reached a safe minimum of 165 degrees F internal temperature.

Source allrecipes.com

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Roasted Vegetable Combo

This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is fast and easy with only five ingredients. A delicious way to serve veggies!

Roasted Broccoli and Cauliflower with Parmesan & Garlic

Ingredients

4 C Broccoli (florets)
4 C Cauliflower (florets)
1/3 C Olive oil
Six cloves Garlic (minced)
2/3 C Parmesan cheese (divided)
1/2 tsp sea salt
1/2 tsp Black pepper

Directions

Preheat the oven to 450 degrees F. Lightly grease a baking pan with non-stick cooking spray and line it with foil or parchment paper.

1. Combine the broccoli and cauliflower florets in a large mixing bowl. Mix the olive oil, garlic, and half of the parmesan cheese. Stir to coat. Sprinkle with sea salt and black pepper, then stir again. Prepare the veggies in a single layer onto the previous lined baking sheet, giving them lots of room to breathe.

2. Bake for fifteen-twenty minutes until the edges have browned. (Toss halfway through for more even baking – optional but works better.) Right before serving, stir in the remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

Source wholesome Yum

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No sauce required beef brisket

I don’t know what was more fun either preparing this brisket the day before it had to be slowly cooked in the crockpot for this Sunday Savory Beef Brisket or when I tossed everything into the marvelous machine the next morning.

Oh well lol, but what I do know is that this brisket recipe in my newest favorite. It’s savory and super duper juicy. I’m not kidding either. Here’s my proof when I took my first bite the meat just literally melted in my mouth. I mean it’s so moist and tasty that sauce isn’t even required.

This smoky meat will instantly become a family favorite.

Sunday Savory Beef Brisket

Ingredients

1 4-lb beef brisket
1/4 C packed brown sugar
2 Tbsps smoked paprika
2 Tbsps onion powder
1 Tbsp ground cumin
1/3 C Bragg all purpose seasoning
1 Tbsp Chili powder
1 Tbsp salt
1/2 tsp black pepper
One red onion
Four russet potatoes, rinsed, peeled and cut into chunks
Three large carrots, washed, peeled, cut into 2-inch chunks
Three stalks celery washed, cut into-2 inch chunks

Directions

1. in a small bowl prepare the spice rub by combining the sugar, paprika, onion powder, cumin, chili powder, salt, and pepper.
Place the meat onto a sheet of wax or parchment paper and rub the spice mixture evenly all over the brisket and flipping it over a few times to get good coverage.

2. Next, carefully put the meat into a container and pour 1/3 cup of Bragg all over the beef. Be sure it’s evenly covered. Then seal it tight with the lid and place the container with the meat inside in the fridge, leave it overnight. Also, to save time cut all of your veggies the night before and put them in airtight containers or Ziploc bags.

3. The next morning grab your 6-quart slow cooker/crockpot insert and put the meat into your slow cooker. Next, Add all of your veggies on top Do not add water. Cover and cook on low for eight to ten hours or until breaks apart easily with a fork.

Source 365 Slow Cooker Suppers `

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Coming up this week on cooking with

Crispy Southwest Warps

Crock pot Root Beer Pulled Pork

Famous Butter Chicken
Roasted Broccoli And Cauliflower Recipe With Parmesan & Garlic

 Slow-Cooker Chicken Burrito Bowls

 

Slow-Cooker Chicken Burrito Bowls

1 to 1 1/2 lbs boneless skinless chicken breasts, chicken thighs, or a blend
1 14.5-oz can diced tomatoes
1 C chicken stock, divided, plus more if required
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne pepper, optional
1 tsp cumin
1 C brown rice, not quick cooking rice
1 15-oz can Goya black beans, drained and rinsed
1 C frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Add the chicken breasts, diced tomatoes, one and a half cup of chicken stock, chili powder, salt, and cumin in the dish of a 2 1/2- to 4-quart crockpot. Make certain the chicken is covered, and combine additional stock if required. Cover with the lid and cook on low for three to four hours.

2. Lift the lid and combine the rice, black beans, frozen corn, and the remaining chicken broth. Return the lid and continue cooking on high for another three to four hours. Examine the rice regularly in the last hour of cooking, stirring a few times to make certain the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is finished when the rice is tender — if the rice is finished while there is still liquid left in the slow cooker, remove the lid and continue to cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is six to eight hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this in the slow cooker itself and then mix it into the rice, or you can carry the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a variety of toppings. The burrito mixture will last for one week refrigerated or three months in the freezer. This recipe makes about seven total cups of burrito mix.

Source  The kitchn

Court’s Cooking notes to prepare the rice separately: If you are not going to be home to combine the rice to the slow cooker, you can skip this step and cook it separately on the stove just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for six to eight hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock)

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