Monthly Archives: April 2016

Pizza with a twist

Bacon cheeseburgers and pizza are mouthwatering. But my preference is pizza. It’s one of my all-time favorite pleasurable foods to eat while drinking a glass of root beer. I especially enjoy it when I’m watching one of my favorite movies the Lord of the Rings trilogy. Moreover, I also like to try new, different things on it as well. Although, some of the toppings I prefer to have on my pizza are bacon and lots of cheese.

Today I’m sharing with you a pizza that has all three wrapped into one.
But first, I want to let you know that this was my first ever most challenging recipe to cook and yes, of course, I did get a little frustrated and impatient because there were some challenges along the way.
However, I was very determined not to give up and because of my determination the outcome of the pizza was very fattening. Haha! 😀
I was so happy with myself for having the will to continue working at it.

If you do not get the results that you wanted, please don’t get discouraged cause presentation doesn’t matter. But, what is important is that you are trying, and I’m proud of you. 🙂 🙂

HAVE FUN!!!!!!

Bacon Cheeseburger Pizza Pinwheels

Ingredients

One can Pillsbury Seamless Dough Sheet
1 C. shredded cheddar cheese
1 C. shredded mozzarella cheese
½ lb lean ground beef
Eight slices bacon
3 Tbsp pizza sauce

Instructions

Preheat oven to 375°F.

1. Pour a few drops of olive oil into a medium saucepan and place beef into the pan. Cook the meat on medium/high heat. Once fully cooked drain the fat. Set meat aside. Next, in a large skillet, cook bacon over medium/high heat and crumble bacon. Set aside.

2. Remove crescent rolls from can and lay out in a long rectangle.
Sprinkle cheddar and mozzarella cheeses on top of crescent rolls.
Sprinkle ground beef and bacon. Drizzle with pizza sauce.

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3. Roll up like a cinnamon roll and cut into 8 rolls.
Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

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Recipe adapted from Mom on time out

Coming up next week:

Easy Crockpot Taco Soup

Two Ingredient Crispy Baked BBQ Chicken

Glazed Pork Chops

 

Quote of the day: Cooking well doesn’t mean cooking fancy.  

                                         ~ Juila Child

 

 

 

 

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Seasoned salmon baked in foil

I have an incredibly long list of reasons why I love cooking. But, I can’t share all of them with you today because it would take forever.
However, I will tell you the two most important things; 1. For me, I think of cooking as occupational therapy for my right arm. Why you might ask??? because it has little muscle tone and since cooking requires using both hands, it challenges and forces, me to use my right hand a lot! 2. It’s not only an enjoyable hobby, but I also have found it an excellent learning experience. As I am still gradually improving my cooking skills. Haha! 😀

Today to better improve my skill of cooking fish I prepared my third salmon recipe and I wanted to share it with you. This foil packed dinner is fantastic!

And the marinade that this salmon bakes in tells all…

garlic

parmesan

butter

herb…. need I say more?

If you have not tried salmon cooked in foil you need to stop what you are doing and make it for dinner tonight!

Baked Parmesan Garlic Herb Salmon in foil

Ingredients

1½ lb salmon (I use fillets)
3 Tbsp butter
1 Tbsp Lemon Juice
Three cloves garlic, minced
2 Tbsp Grated Parmesan Cheese
½ tsp Italian Seasoning
½ tsp salt
¼ tsp pepper
2 Tbsp fresh parsley, chopped

Directions

Preheat the oven to 375 degrees.

1. While the oven is heating up, 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. Slice salmon into portions and set aside. Next, cut a few sheets of aluminum foil, about 12-inches long or large enough to fold up the individual salmon inside. Then spray each sheet with non-stick cooking spray and set aside.

2. In a small saucepan over medium heat melt the butter. Remove from heat. In a small bowl add lemon juice, garlic, parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined.

3. Place the salmon skin-side down on the foil. Brush with the garlic butter marinade. Sprinkle the fresh parsley on top. Fold up the edges of the foil and wrap and seal the salmon inside.

4. Place in the oven and bake for 13-15 minutes or until the salmon is firm. Unwrap the top of the salmon and broil the top for 2-3 minutes watching closely so that it doesn’t burn. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

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The Recipe Critic 

 

Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

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Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

 Keep up the great work. I know you’ll be an excellent chef someday.

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child

 

For Peanut butter & Chocolate lovers

I absolutely love smoothies. They are a great treat to have for breakfast or as a snack in the afternoon for when you have a sugar craving and before or after workouts. I too am a HUGE fan of chocolate and peanut butter and love adding both of these sweet companions to my smoothie.

This smoothie consists of six healthy essential ingredients you likely always keep on hand and it can be ready in no time. Chocolate for breakfast or as a snack, include me in! How could this not be great, though? It has three of the excellent flavors, banana, peanut butter, and chocolate all together in one decadent anytime of the day treat.

This is one creamy, protein-rich smoothie you are going to admire!

Chocolate Peanut Butter and Banana Shake

Two large overripe bananas, peeled, sliced and frozen*
1 cup original almond milk or regular milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 tbsp honey (optional)

Directions

Add all ingredients to a blender a process until well pureed. Serve immediately.

Notes: that the sweetness of this smoothie comes from the ripeness of the bananas so be sure to use some that are well ripened. If you still would like it a little bit sweeter you could add in a little honey or cut back a touch on the cocoa powder.

Recipe source: adapted from Cooking Classy

Coming up next week:

Parmesan Ranch Chicken Tenders

Bacon Cheeseburger Pizza Pinwheels

It’s a surprise!!!

Then coming up in two weeks:

5-minute Peanut butter cookie in a mug

How are you doing with your confidence in cooking?

Thank you so much for reading and have a fantastic weekend! 🙂

Million dollar chicken dinner

So, I know that I’ve mentioned this in one of my last week’s posts that I would not be able to cook crockpot recipes for awhile due to the glass lid shattering. But, I ended up changing my mind and decided to be productive and made a homemade crockpot lid, so I could make the recipe I originally planned on cooking. How did I accomplish this task you might ask??? I covered the stoneware with foil extremely well, put a flat baking sheet on top of the foil next I placed two mason jars on top of the layer. Lol. The result of this crazy idea worked well. 🙂

Now on to talking about today’s recipe.

Your chicken dinner is seriously about to become fabulous!
Make dinner the highlight of your week when you create this insanely delicious Crock Pot Garlic Parmesan Chicken Recipe! This recipe couldn’t be simpler, and the flavor is off-the-charts delicious!
Not to mention it’s super rich, creamy and ridiculously yummy!
You really can’t go wrong with Garlic and Parmesan… so grab your Crock Pot and let’s begin!

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1 C (2 sticks) of Butter, softened
1 C Duke’s Real Mayonnaise
1 C. shredded Parmesan Cheese
12 Garlic Cloves, finely minced
½ tsp Oregano
½ tsp Basil
Optional: 1 tsp fresh squeezed Lemon Juice
Optional: pinch of Salt

Instructions

1. Grease crockpot with non-stick cooking spray.

2. Prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry. Add Chicken to Crock Pot

3. Cook on HIGH for 3 hours or LOW for 6 hours {covered}

4. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well. Pour mixture over chicken. Cover, and cook on HIGH for 30 minutes more, or until done.

5. ENJOY!!

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Recipe adapted The Frugal Girls 

The charm of roasting a veggie

I cannot believe I am saying this about veggies but ever since discovering the magic of roasting them, I often imagine them saying to me “Courtney, could you, pretty please bake me? I promise I will be your forever best friend.” And not surprisingly while I was looking through my massive homemade cookbook for a side dish to go along with the main meal I found another roasted veggie recipe calling my name. I, of course, reacted to its cry lol.

Although, I do admit I can be particular about what veggie to roast because I’m not a huge fan of most vegetables. However, one of the few veggies I do like are carrots. I also love butter and garlic being baked together, and this roasted carrot recipe has a fantastic combination of all four. I hope you enjoy this recipe just as much as I did! 🙂

What is your favorite go-to veggie to roast?

GARLIC BUTTER ROASTED CARROTS

Ingredients

2 lbs carrots, diagonally cut into about 2 to 3-inch pieces
Five tbsp butter
Four garlic cloves, minced
¼ tsp salt
¼ tsp fresh ground pepper
chopped fresh parsley, for garnish (Optional)

Directions

1. Preheat oven to 425F.

2. Line a baking sheet with foil and grease it with cooking spray; set aside. Cut up the carrots and set aside.

3. Melt butter over medium heat in a medium, or large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

4. Toss the carrots in a large mixing bowl. Next, add garlic butter mixture, pepper, and salt. Stir until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Garnish with fresh chopped parsley.

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Recipe adapted from Diethood

Country Style Pork chops

If I could live anywhere else besides the suburbs, I definitely would choose to live in the country. Why you might ask??? Because of a few reasons; 1. I love horses and want to own a few someday along with some cows. 2. I want to have a piece of land and live on a ranch with my future cowboy. 3. It’s beautiful and usually peaceful. However, considering I do not live in the country I strive to do my best to find alternatives to help me daydream about these luxuries to satisfy my wanting to live on a farm.

One of my favorite things to choose from to assist me with fantasizing about living on a ranch is food country-style. I too enjoy eating pork chops. A few days ago, I found this recipe that looks so superb that it got me super excited to try these chops and I did!

They tasted absolutely amazing, I literally felt like I was in the country. For those of you who are like me, and do not living on a farm but wish you could then may I kindly suggest trying these bad boys. I’m certain this dish will make you feel like you’re living on one.

Country Style Pork Chops

INGREDIENTS

Four bone-in pork chops
½ C ketchup
¼ C brown sugar
½ tsp salt
½ tsp pepper
Four large onion slices
½ C. cold water

Let’s get cooking!

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 9×13 baking sheet with foil and lightly grease with non-stick cooking spray. Set aside.

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. Season each pork chop with salt and pepper. Set-aside.

2. In a medium bowl, combine brown sugar, ketchup, and water. Mix it up really well. Place pork chops into the previously prepared baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.

3. Cover with aluminum foil and bake for forty five-sixty minutes. Use a basting brush to season pork chops halfway through cooking.

4. Yummy! 🙂

Recipe adapted from Country Recipe Book

Cooking tips: If you are cooking thinner chops then bake them for about 40 minutes.

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Thank you guys for reading! 🙂

Zesty chicken & taters in foil

Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?

LEMON CHICKEN AND POTATOES IN FOIL

INGREDIENTS:

3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

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3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.

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4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.

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Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂

 

 

Million Dollar Spaghetti

Do you ever want to become a tycoon? Not exactly the right one. But, at least you can feel like a millionaire. Well, this ”rich” pasta deserves to carry boastfully that title and will quickly assist you with that. I believe I should start each post about pasta with the same sentence: “I love to eat pasta”. A lot! When I was cooking, this pasta it felt like I was dressing it in an elegant suit as if I had MILLION DOLLARS in my pocket. No, I’m not saying this spaghetti costs a million dollars to make! It’s just so good that it tastes like a million bucks!

Million Dollar Spaghetti

Ingredients

1 Tbsp of salt
1 (16 oz) package spaghetti noodles Barilla
1 lb ground beef
1 Tbsp olive oil
1 (16 oz) jar spaghetti sauce Prego
1/2 C. butter, sliced – divided
1 C. cottage cheese
1 (8 oz) package cream cheese, softened Philadelphia
1/4 C. sour cream Daisy
1 (8 oz) package shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F. and line a 9×13-inch casserole dish with parchment paper or foil and set aside.

1. While the oven is preheating, bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, occasionally stirring until “al dente” (cooked through but firm to the bite), approximately twelve minutes. Drain.

2. Add a few drops of olive oil to your skillet then place ground beef into the pan. Next, turn on the stove to medium-high heat. Cook and stir beef in the hot skillet until brown and crumbly, five to seven minutes, drain and discard grease.

3. In a large bowl, combine spaghetti sauce, pasta, and ground beef and stir well. In another bowl combine the cream cheese, sour cream, and cottage cheese until well blended. Place half the slices of butter into the bottom of a 9×13-inch casserole dish. Spread half the spaghetti into the baking dish.

4. Top spaghetti with creamy mixture. Layer remaining spaghetti over smooth mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for thirty minutes. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly brown about for fifteen more minutes.

5. Enjoy! 🙂

Recipe adapted from Sugar Apron

Cooking tips: Before you pour the spaghetti noodles into the boiling water cut them into halves so that you don’t make a big mess.I sometimes will set two separate timers whenever I bake something. I especially do this when I’m not in the kitchen or near the oven.

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God laid it on my heart to share with you today being bold and courageous does not only apply to cooking, but it applies to our daily lives too. You might ask how do you know He wanted me to share that with you?

Since I’m a Christian, I can hear Him speak to me. Even though He’s invisible, I know he’s there. This is a great way to live! Sound interesting? I’d love to talk to you anytime.

I understand all of you either have had or are still currently experiencing nervous scary moments of doing something or opening up about a certain subject. I also know how frustrating it can get sometimes. I, myself, have had several experiences in my past when I would get so terrified of talking about certain things or being fearful of doing something! I admit I still get fearful and worry about numerous of things just like you do. However, whenever I do sense fearfulness or something bothers me, I always go to God for help and pray about it.

For example, one of the big concerns I’ve had for a long time is opening up about Cerebral Palsy to certain individuals because I worry about what they might think of me and how they will treat me. However, whenever I do start to worry about people’s opinions of me I often say one of my favorite verses inside my head ”Thank you for making me so wonderfully complex Your workmanship is marvelous—how well I know it. Psalm 139:14.” I love it because it always helps my worries go away, and gradually I have learned not to worry about what others think of me.

I do not know what you’re going through right now, but I need to let you know that God does care about you and your trials. I also wanted to let you know that I will be praying for you. 🙂 🙂 My prayers for this blog are not only to help you improve your confidence to cook, but I also hope and pray that my blog will make a difference in your life.

Thank you so very much for reading my extremely long post. Have a great night and I hope you have a great weekend!

  Coming up next week:

Lemon, chicken, and potatoes baked in foil

Crockpot Chicken Garlic Parmesan

Country Style Pork chops

 

Parmesan cheese enthusiast

I know I’ve already told you this before, but I love parmesan cheese. I enjoy it so much that I use it a lot in my cooking and put it on pretty much anything. And today is no different because I am going to be sharing with you how to cook pork chops with parmesan. This pork chop recipe is delicious and it’s definitely a keeper. 🙂

Parmesan-Crusted Pork Chops

Ingredients

Two large eggs

1 C. dried Italian seasoned bread crumbs

3⁄4 C. parmesan cheese, freshly grated

10 oz (up to 12) center cut pork loin chop, (1/2 to 3/4-inch thick)

salt and pepper to taste

6 tbsp olive oil

One lemon, cut into wedges, for serving (Optional)

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 and set chops aside.

2. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

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3. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat tablespoons of oil in an enormous skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

 

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Transfer the chops to plates and serve with lemon wedges.

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Recipe adapted from Kitchme

Notes: Since, my chops were thin I cooked them for about 2-3 minutes. But, if you’re cooking thicker chops you need to cook them for 15 to 20 minutes until a meat thermometer reaches to the internal temperature of 145° F. (medium rare) and 160° F. (medium)

I pray for you often that God would help your confidence with cooking continue to grow.

Thank you again for reading!