Monthly Archives: March 2016

For buffalo chicken lovers

Who doesn’t love chicken tenders? Lol, I know I do! I especially enjoy them with Frank’s buffalo sauce. I have to admit they are the closest thing I’ll eat when comes to eating spicy foods. Haha! 🙂 However, the one thing I don’t like is that they’re usually high in calories. But, the beauty of these tenders only has 171 calories per serving. If you’re the same as me who doesn’t prefer extremely spicy food and rather not eat very high-calorie foods, then that’s great. I am confident you’ll go crazy over these bad boys. 😀 And don’t worry about them being too spicy because they have just enough spice to get you to think ”Wow these chicken tenders are really tasty”.

Baked Buffalo Ranch Chicken Tenders

Ingredients

1 pound lean chicken tenders
1/2 C. Franks buffalo sauce
1 tbsp. light ranch
1 C. panko bread crumbs
non-stick olive oil spray

Let’s get cooking!

1. Preheat oven to 400 degrees

2. While the oven is preheating, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

2. Then in a small shallow mixing bowl stir together hot sauce and ranch.

3. Marinate chicken tenders in hot sauce and ranch combo for about five-ten minutes

4. Line a baking sheet with foil and spray in with non-stick cooking spray.

5. Pour panko bread crumbs in another bowl and coat chicken tenders in the breadcrumbs and place on baking sheet

6. Bake chicken tenders for 15 minutes flipping halfway through

7. Change oven to broil setting and broil each side for an additional one minute to get the perfect crispy crunch.

8. Enjoy!

Notes: If some of you don’t have any idea of what broil is then head on over to my links page, I have a food Encyclopedia on there that will give you info on what broiling is and many other things on cooking lingo. 🙂 Okay so, I confessing to you broiling food in the oven is not one of my greatest gifts at the moment and I am still practicing in the mode. Why you might ask??? because I often forget to check and overcook what is inside lol. However, I did broil my chicken tenders tonight, and they turned out to be pretty good.

In my opinion, broiling is kind of challenging and a little faster than actual baking so you have to be sure to check regularly on your food so it doesn’t burn. But depending on your confidence level of dealing with an oven you do not have to broil your chicken tenders and if you’d rather eat them the way they are then, that’s entirely okay with me 🙂 🙂 Remember being completely confident in something doesn’t happen overnight. So be patient with yourself and continue working on showing the oven who’s boss. 🙂

I hope you’re enjoying what I post on here. My goal for you is that with my courage to cook with my limitations inspires you to try. 🙂

Thank you so much for reading.

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Recipe adapted from I don’t go to the gym

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Cooking chops with cola

I hope everyone had a great Easter weekend. So, today I’m going to be teaching you how to cook with soda using the stove. I’m sure some of you are thinking that sounds yummy but wouldn’t my meal taste sugary and what is the point of cooking with soda? My response to your questions is you don’t have to worry about your food tasting sweet because the heat from the stove eventually will burn off most of the sugar and the main purpose of the soda in this recipe is to keep the chops moist. Do you have any other ideas that would be good to add to it? Let me know below!

 

Coca Cola Pork Chops

Four boneless or bone-in pork chops
Olive oil
1 C. Coca Cola
1-2 C. of Ketchup
Salt and Pepper to taste

Directions:

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Use your hands, a basting brush or paper towels to cover both sides of pork chops with olive oil, sprinkle salt and Pepper them to taste and set aside.

2. In a small/medium mixing bowl stir together coca-cola and ketchup.
Pour your mixture into a skillet and cover your chop. Cook the chops in your skillet covered with the lid over medium for about ten minutes or until thoroughly cooked (will depend on thickness.) If sauce is too thin, remove chops and set aside, then reduce sauce to desired thickness.

3. Enjoy!

I am proud and happy to say my results of the pork chops were a huge success and they tasted excellent. How did yours turn out? I’d love to hear about the outcome of your chops. 🙂

Just a few suggestions: Use a timer so don’t loose track of cooking time and accidentally overcook your chops. Not sure if your food is ready? Stick a meat thermometer through one of the chops and wait until it gets to 145° F. If you prefer not to use your hands, paper towels or a brush to spread oil on each chop you can also pour a few drops into your skillet then if you are physically able to pick it up, gently move the pan around so that the oil will cover the skillet. Make sure the pan is completely covered with oil 😉 so your chops can quickly come off the pan. Also, if you’re worried about burning yourself while using the stove then I highly recommend using a heat resistant glove. Please do not feel awkward cause I occasionally will use one too! 🙂

I am very well aware there are some of you who might be a little uneasy working with either the oven or stove and then those who are nervous using both appliances. And I totally understand some of your thoughts are “this is foolish to have the feeling of fear using an oven or a stove”. and you often probably think you are the only one that has butterflies in your stomach when you’re working with them.

I want to encourage you not to feel embarrassed and I wanted to let you are not entirely alone in the challenge of defeating your uneasiness. And how do I know this you might ask??? Well, because I completely understand what it’s like to endure the anxiety. But I also know that God is constantly watching over me and it gives me extreme comfort knowing He’s with me at all times especially when I have to put to up with the annoying oven lol. Moreover, I also know that God is with you all of the time too and if you ever sense nervousness while working with the oven or stove then my tip to you is to ask Him for help in giving you boldness. Trust me it works 🙂

Later this week, I’ll be teaching you how to cook a healthier version of one my other favorite chicken dishes and a chicken soup that is incredibly good and creamy. Yummy! 🙂

Lol, that’s all for me tonight. Thanks again for reading! Have a great night and God Bless!

 

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Recipe adapted from Frugal Living Mom

Dump it & forget it

I’m going to be sharing with you as I promised an easy recipe. This dish is so simple to make you hardly have to put any effort into it for a few hours, and when it’s finished cooking, you’re ready to eat. I know you are most likely thinking I’m about to show you another meal that involves using the pesky oven, my answer for you is today your lucky day because I’m giving you a break from it. Why you might ask??? Cause you’ve been doing an excellent job showing the oven who’s in control, and I am very proud of you. 🙂 🙂 🙂

Crockpot Ranch Pork Chops

Ingredients

1 lb of boneless pork chops
One can Cream of Chicken Soup
One packet of Ranch Dressing Mix
water (1/2-1 Cups, depending on how thick you like the sauce)
pepper to taste

Directions

Preparing the pork chops

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Sprinkle pepper on each pork chop and set aside.

Spray the crockpot with extra virgin olive oil non-stick cooking spray. Get a small bowl stir the can of soup, the Ranch dressing packet and ½-1 full soup can of water until mixed well. Pour some of the soup into the crockpot to coat the bottom.
Place the pork chops in the crockpot.
Cover the pork chops with the rest of the soup. Cover. Cook on low for 4-6 hours.

Enjoy!

I recommend you turning on a timer, so you don’t accidentally loose track of cooking time or overcook the pork chops. I always do this, especially when cooking with my crock pot. Sometimes I even turn on two timers.

So starting next week, I want to choose only one crock pot recipe, and the other two will require the stove/oven. I understand it might be a little intimidating for some of you, but I also know if I can manage to cook a difficult dish despite my physical challenges then you CAN 🙂 do it too regardless if you have limitations.

What would you like to learn to make/cook or share? It can be anything from smoothies to a favorite meal of yours. Let me know and I’ll write about it.

I haven’t figured out what to cook next week, but when I do, I’ll post the menu plan on my blog’s Facebook page. So be on the outlook Saturday or Sunday for what I plan on cooking next week. Are you on Facebook? If you said ”Yes.” then that’s great! I’d love for you to go to my page and like it so you’ll always know what I’m cooking each week.

Hope you have a great rest of the week and have a fantastic weekend.

 

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Recipe adapted from The Mom Maven

For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. 🙂 If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. 🙂 Lol, I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

Chicken Parmesan

Ingredients
4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 teaspoon black pepper
2 egg whites
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

Preheat the oven to 350 degrees F.

While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet lined with aluminium foil and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about 5 seconds total per side. Bake breasts until cooked through and crumbs are browned about 15 minutes. Top with marinara sauce, mozzarella, and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

I seriously and honestly hope my blog is helping you to feel more confident 🙂 cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

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Adapted from Food Network

 

Not a huge seafood fan but…

Hey cooks,

I hope you had a wonderful weekend. Mine was great!

Okay so, I want to ask you a question, do you like seafood? Your answer is probably “yes” or “no”. If some of you said “Yes” then that’s great news. I have no doubt you will enjoy this recipe, I’m going to show you. But if you said “no.” then that’s okay too. I don’t like seafood either lol. However, a few weeks ago while I was searching for recipes to cook and write about I saw this one salmon dish that looked superb and thought to myself hmmm….I should give it a try. And not surprisingly I did eat it and the dish tasted excellent. Now for those who don’t like seafood, I’m sure you are skeptical of me at the moment in which of course I completely understand where you are
coming from because I’m sure you like me, for example, have a few opinions about fish. I will give you my thoughts on fish for one thing they smell terrible and the other one is seafood tastes dull. Lol. But thankfully for this recipe, not one of those beliefs came to my mind and I think it has changed my outlook on seafood and maybe it will do the same for you too! 🙂

Maple Glazed Salmon

Ingredients

3 tbsp maple syrup

2 tbsp soy sauce

1 tbsp fresh ginger, grated

1 1⁄2 tsp of flour

1 tbsp water

4 salmon fillet

1 green onion, sliced thin (white part plus about 2-3 inches of the green)

1 tbsp sliced almond, toasted (optional)

Directions

1. Preheat oven to 450°F

2. While the oven is preheating, get a sheet of wax paper and put it on your kitchen counter. Next, rinse the salmon with cold water then pat dry fish with paper towels.

3. Line a baking dish with aluminum foil and set aside. In a medium bowl stir together the syrup through flour solution until smooth.

4. Place the fillets skin-side-down in a shallow baking dish. Pour the syrup mixture over the salmon. Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.

I want to let you know I’ve been keeping your uneasiness of using an oven in my prayers and if you ever do get discouraged or sense fear, please don’t give up or say “I can’t do it.” Regardless even if this is your first or third attempt of using one. Just keep on working at it and trust me you eventually will have the necessary courage to deal with one. You are probably annoyed thinking “Courtney what is the point of practicing when I can’t even successfully put the baking dish into or take out of an oven when it’s turned up to four-hundred degrees or more.” My answer to your question is that I know what you are going through and fathom your frustration. I remember when I used to be afraid of using it I’d get very impatient with myself. However, I am not as fearful anymore since I started to enjoy cooking last fall.

I’d like to share with you again one of my favourite verses that I shared with you two weeks ago as a reminder for you to remember that God is always protecting you no matter what you’re doing. “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT

One of the reasons why I love this verse because it reassures me that NOTHING is impossible with Christ especially when an oven is involved.

In my next post, I will show you how to make chicken parmesan.

Thank you again for reading and God Bless!

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Recipe adapted from KitchMe

Broccoli can taste delicious

Hello cooks,

So I am going to be telling you as I promised how to make broccoli taste yummy. For me, this side dish is very addicting. Why you might ask???
Because it is full of zest and my all time favorite – parmesan cheese. Lol, I have an obsession with it. And of course, yes, the dish does involve working with an oven which in a way is excellent cause it will help you feel more confident dealing with it. If you use the appliance often, you someday will overcome your fear of using it.

Here’s the fabulous recipe:

Roasted Lemon Broccoli Parmesan

Ingredients

24oz broccoli florets
3 Tbsps of olive oil
Two cloves garlic, minced
1/2 C grated parmesan, divided
Juice of 1 small lemon
Two lemons, cut into wedges (Small)

Instructions

Preheat oven to 425F Line a baking dish with foil and spray it with non-stick cooking spray and set aside.

In a large bowl, stir broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the parmesan. Mix all of the flavors until well blended. Arrange broccoli in a single layer on the dish and place lemon wedges around as you see fit. Bake for twelve-fourteen minutes, or until soft. Take it out of the oven and sprinkle the remaining of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Now I completely understand you still might be a little nervous using the oven but remember what I shared with you in my last post that God will assist you in giving you boldness whenever you become afraid of doing something. 🙂

Thank you again for reading and have a great weekend.

 

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Recipe was adapted from The Rookie Cookie 

A Messy Favorite

Hello, readers

Today I am sharing with you on how to make one of my most-liked American foods and that is sloppy joes. I like this version of the dish because it’s full of flavor and delicious. I am very well aware that some of you are not quite yet comfortable using the stove or being around heat but trust me YOU will get there someday. 🙂

Here’s the recipe:

Homemade Sloppy Joes

Ingredients

Two cloves garlic, minced

1lb ground beef (or turkey)

2 Tbsp of olive oil

8oz tomato sauce

1/2 cup ketchup
1/4 cup brown sugar
2 Tbsp of Worcestershire sauce
1 tsp of mustard
1/2 tsp garlic powder
1/4 tsp onion powder
Freshly ground black pepper, to taste
Hamburger buns
Sliced pickles

Directions

Set a large saucepan over low heat. Add two tablespoons of olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium-high, and cook until no longer pink, breaking apart and stirring as meat cooks. Drain grease from meat.
While meat is cooking, make the sauce. In a medium dish, stir the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over cooked meat, stir, and cook gently for a few minutes until warm. Serve on hamburger buns or rolls with sliced pickles on top.

I also would like to share with you one of my beloved Bible verses that always helps me whenever I get nervous using either the stove or the oven: “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT I love this verse because it reassures me that God is constantly watching over me regardless of what I’m doing. My hope and prayer for you are to be bolder with your cooking.

Tomorrow I am going to teach you on how can make broccoli taste really GOOD!

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Recipe adapted from Five Heart Home 

Mexican food with a twist

Hello 🙂 I hope you had a great weekend. I know I did! Okay so let me ask you a question, what do you like to eat besides American food? I’ll tell you what mine is Mexican, and my favorite dish is fajitas with chicken. I also like soup. If you are the same as me, then I want to share with you on how you can make chicken fajita soup assistance provided by your crockpot/slow cooker. Here is the recipe:

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
two (10.75 oz) cans condensed cream of chicken soup
one cup salsa
2  C. frozen corn
one (15 oz) can of black beans
1½ cups water
One tsp ground cumin
½ tsp dried cilantro
One cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Directions

I sprayed my slow cooker with non-sticking cooking spray. Added the chicken to the bottom of the slow cooker. In a medium sized mixing dish, stir cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour mixture over the chicken. Cook on low for four-six hours. Take the chicken and tear apart with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about fifteen minutes. Serve with your favorite toppings.

Thank you so much for reading today’s post. I hope and pray that with my courage to cook with limitations inspires you to try. 🙂

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Recipe adapted from The Recipe Critic 

A love for Barbcue

 

I want to share with you what I enjoy using for when I’m cooking, and that is my crock pot. Why you might ask??? Because all you have to do is dump all of the ingredients (for whatever the recipe calls) into the pot, turn it on and forget it for a few hours during the day and when dinner time rolls around your food is ready to eat.

Here is what I usually do when I find a dish I want to cook. I typically start in the mornings, so that it will take all day. I always make sure to read the list of ingredients and directions thoroughly, so that I don’t forget anything. Then I will get the appropriate size pot, and the things needed for the recipe, and dump all of the ingredients into the bowl. Then turn on the heating base to the appropriate heat setting. Cover, and let the crockpot do the rest of the cooking. Lol, that is my all time favorite part of when I get to have the pleasure of using that incredible cooking machine.

Do you know what else I like? I love pulled pork sandwiches. They are amazing! Here are three reasons why they’re my fave; 1. Very messy 2. Delicious 3. Last but not least it’s incredibly satisfying. 🙂

I want to share with you this Slow Cooker Texas Pulled Pork Sandwich recipe. They are 100% tasty and incredibly easy to prepare. Oh get this you don’t have to eat it as a sandwich you either can eat it with a slice of cheese or just by itself. Whichever way you decide how to devour this I promise you won’t be complaining. Enjoy!
Slow Cooker Texas Pulled Pork Sandwiches

Ingredients

One tsp of vegetable oil
1 4 lb pork shoulder roast
1 C. Sweet Baby Ray’s barbecue sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 cup of light brown sugar
1 Tbsp of yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp of chili powder
One extra large onion chopped
Two large cloves garlic, crushed
1 1/2 tsp dried thyme

Optional:
8 Hamburger buns split
Two tablespoons of butter
Cheese slices

Directions

1. Pour the vegetable oil into the bottom of the of a slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and tyme. Cover and cook on low for six to seven hour or until the roast shreds easily with a fork.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. (If you don’t feel 100% comfortable using a hot skillet on the stove at the moment then it’s totally okay. 🙂 However, if you still would like to toast your bread, then I prefer using a toaster (And yes even I use it) because you don’t have to worry about burning yourself as much. After toasting get a spoonful of pork and spread on the toasted bread and Oh, I am HUGE cheese fan, so if you are a cheese lover like me, you can put a slice on top of your lovely masterpiece. Then you’re ready to eat. Enjoy! 🙂

After you’ve finished eating be sure to wait until the crock pot is completely cooled before you put away the leftovers.

Just a few things: if you have sensitive eyes and cutting onions make your eyes water, don’t feel embarrassed because I always cry lol. I know it might sound silly, but one thing that has worked for me so far is wearing my swim goggles. If you don’t want your eyes to water and sting; then my suggestion to you is wearing swim goggles (If you own a pair) or do whatever works while you’re cutting up the onion. Also, if you have a food processor you can put the onion in it little at a time to chop it up. I typically will put an onion in my food processor to speed things up a bit. If you don’t have a clue what I’m talking about or don’t own one of the kitchen appliances I’ve mentioned today in today’s post that is entirely fine with me, there will be links to websites on my links page for what they are and where you can buy them.
Next week I will be telling you about how to make a beloved Mexican dish into soup using the crockpot, cooking homemade sloppy joes on the stove and roasting broccoli in the oven. I know it’s crazy scary stuff for some of you readers but, YOU CAN DO IT!!! 🙂

Recipe adapted from All Recipes

Sweet and Tangy

I am a HUGE Chick-fil-A fan and love Chick-Fil-A Sauce. If you are a fan too and love their sauce, then you’ll want to try this Homemade Chick-fil-a Sauce Recipe! I enjoy using it for dipping Chick-fil-a’s Waffle Fries, chicken strips and their chicken sandwich. Lol, I could it eat all of the time if I could. One of the remarkable things about this recipe is that I can make a small or large serving. If you are having some chicken nuggets and french fries for lunch, make the little recipe. If you are planning on to feed a crowd, prepare the large recipe, so there is plenty to share.

Homemade Chick Fil A Sauce Recipe!

INGREDIENTS:
3 Tbsp. Ken’s Honey Mustard or any other brand you have available
1 tsp. KC Masterpiece Barbecue Sauce or any other brand you have available

DIRECTIONS:
Stir the ingredients together in a bowl and serve! That’s for a small batch. A Large Batch would be 2 Cups of Kens and 1/4 Cup KC Masterpiece.2016-03-03 12.21.43

 

Recipe borrowed from Passion for Savings