Monthly Archives: September 2016

Forget the cake and eat carrots

Why have a cookie for dessert when you can eat this mustard glazed carrots as a healthier choice. Lol, I’m joking I love cookies and other sweets too! 🙂 But, honestly and seriously for those of you who are like me and attempting to eat healthier, you can think of this recipe as having dinner for dessert lol. As it’s not only delicious, but it too has an excellent sweet taste. Thanks to the brown sugar lol.

This Mustard Glazed Carrots would also make a fantastic side dish for your Thanksgiving dinner.
Mustard Glazed Carrots

Ingredients

2 lbs Carrots, rinsed, peeled and cut into 1/4 inch slanting slices

1/2 C water

3 Tbsp butter

3 Tbsp Dijon Mustard

2 Tbsp brown sugar

parsley, chopped
Directions

Combine carrots and water in a three-quart pot. Bring to a boil over high heat. Cover, reduce heat to medium and cook until crisp-tender. (about ten minutes) Drain. Combine the butter, mustard, and sugar. Cook, constantly stirring, until the carrots is covered approximately one to two minutes. Garnish with parsley.
Source Food.com

 

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Antique cookbooks are full of adventure

A few weeks ago, I mentioned in one my posts that I received an old new cookbook from my Grandma but, it used to belong to an Aunt of mine a long time ago. The title of the book is The Joy of Cooking: The Wartime Edition. This book is fascinating, it’s almost like a cooking class, encyclopedia and a dictionary all in one.

When I was looking through the book searching for a relatively easy recipe to make I was just amazed by the variety of food, they would cook/eat back then. I mean no seriously in the book it actually teaches you how to prepare everything from salads and soups to duck and various parts of a cow. Lol so anyway, it took me awhile to find something, but with some determination, I eventually found a dish that did not look challenging to cook. Haha! 😀 I do admit that trying to follow the recipe itself was a bit confusing and hard to follow because it wasn’t as detailed than what I am used too. However, I am very excited about using this book more often and learning from it. 🙂

And since this was my first time to use this cookbook I chose to make these Deviled pork chops. They were tender, juicy and delicious! I’m confident your family will enjoy these chops.

Do you have an old new cookbook or have you received/purchased one?

Deviled pork chops

Ingredients

4 pork chops, rinsed and pat dry

3 Tbsp of chili sauce

1 1/2 Tbsp lemon juice

1 Tbsp grated onion

1/4 tsp dry mustard

2 tsp Worcestershire sauce

1/8 tsp curry

1/2 tsp salt

1/4 tsp paprika

1/2 C. Water

Directions

1. Combine in a small mixing bowl the chili sauce, lemon juice, grated onion, dry mustard, Worcestershire sauce, curry, paprika, and salt. Stir well. Spoon out three tablespoons of the marinade and put it into a small plastic air tight container. Place it in the fridge. Next, using a basting brush coat both sides of the chops with the remaining marinade and place them pork chops in an airtight container. Let them sit in the marinade and for eight hours to overnight in the refrigerator.

2. Pour a few drops of olive oil into a skillet and brown the chops in the skillet over medium-high heat, approximately ten minutes on each side. Heat the reserved marinade and add the water. Pour it over the chops. Cook the chops covered until they are nearly tender and the sauce thickens, uncover them and continue cooking until they are finished cooking.

*Or if you prefer to bake them preheat your oven to 350 and bake them for thirty-five minutes to an hour.

**Cooking time will vary depending on the size and thickness of the pork chops.

Source The Joy of Cooking 

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Countless styles of cooking

One of the reasons why I love cooking is because I enjoy learning about the different cooking methods for a variety of recipes/food.  It’s fascinating! Moreover, I know it’s no longer summer, but I still wanted to try this Chicken Caesar Salad recipe using the crockpot. I was very pleased with how this recipe turned out and tasty it was. I would never have thought of using the crockpot to make Chicken Caesar salad sandwiches. Lol, you know what they always say you learn something new every day, that includes cooking. 😀

This would be excellent for brunch and or a light lunch on a hot summer day with a glass of lemonade and or iced tea. Yum, yum! 😀

What is your most-liked dish to cook and what’s your preference on how to cook it?

Crockpot Chicken Caesar salad sandwiches

4 boneless, skinless chicken breasts

1/4 C water

1 (16-oz) bottle Ceasar Salad Dressing

2 C shredded romaine lettuce

1/2 C grated Parmesan cheese

1/4 C chopped fresh flat-leaf parsley

Hamburger buns

1. Use a four or six-quart crockpot insert. Lightly grease it with non-stick cooking spray. Place the chicken into the crockpot and add the water. Cover and cook on low for five to six hours or until the chicken is fully cooked and tender. Remove the chicken and place it onto a cutting board.

2. Discard any accumulated liquid from the insert. Shred the chicken with two forks and return to the crockpot. Combine the salad dressing, lettuce, cheese and parsley. Stir well to combine You can serve as is and or on the hamburger buns, or if you prefer a hot sandwich, rewarm on high for one hour or until the contents is heated through, and the lettuce has wilted.

Source 365 Slow Cooker Suppers

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Coming up next week on cooking with Court

Stir-Fry Sesame Chicken

Crockpot Skinny Butternut Squash Soup

Quick Garlic-Lime Marinated Pork Chops

Fun and unwinding recipe is going to be: Perfect Roasted Pumpkin Seeds

Then in two weeks

One pan autumn dinner

Crockpot Shredded Beef Tacos

Pork Chops Romano in Lemon-Butter Sauce
Side Dish Parmesan Ranch Corn

CREAMY BROCCOLI CHEESE SOUP

I love Panera Bread’s soups. Here are some of my favorites: loaded baked potato, tomato basil, and creamy broccoli cheese. And oh let’s not forget about the bread bowls lol. Yum yum! 😀 Lol, so anyway I want to share with you a creamy broccoli cheese soup recipe and no it’s not Panera Bread’s copycat version, but it is similar. One of these days I will share the copycat one with you too. 🙂 This creamy, cheesy, warm and cozy broccoli cheese soup is excellent for a chilly, rainy day. This soup will warm you up from the inside out.

What is your favorite soup?

CREAMY BROCCOLI CHEESE SOUP

Directions

5 Tbsp salted butter
1 C. white onion diced (about ½ a large onion)
2 cloves garlic, finely minced
¼ tsp dried thyme
⅓ C. flour
2 C. chicken broth
¼ tsp. nutmeg
2 bay leaves
2½ C. milk
¾ C. half and half
3½ C. chopped, fresh broccoli pieces
2 carrots, peeled, grated
2 C. freshly shredded cheddar cheese
3 Tbsp. Parmesan cheese shredded or grated
1/8 tsp. salt
1/2 tsp. pepper

Directions

1. Melt the butter in a medium saucepan over medium heat. Combine the onion and sauté for seven minutes or until the onion starts to turn translucent. Then add the garlic and thyme and continue to cook for one minute.

2. Mix in the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and the half and half. Cook and frequently stirring until the mixture begins to boil, approximately six-nine minutes.

3. Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about six-eight minutes. Turn the heat off, remove the pot from the stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.

Source Little Spice Jar

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Copycat Panera Macaroni and Cheese

Lol so on Friday afternoon I had another one of my incredibly random cooking frenzies, and it, of course, was driving me crazy so I finally gave in and just started cooking something only because I wanted too. Haha! 😀 I know that this Copycat Panera Macaroni and Cheese is a little unhealthy, but it too is the most addicting and creamy mac and cheese you’ll ever have in your life. 


Copycat Panera Macaroni and Cheese

INGREDIENTS:

1/4 C. unsalted butter

1/4 C. all-purpose flour

1 C. milk

2 C heavy cream

2 C shredded white cheddar        cheese

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp dry mustard

1lb, pasta, cooked (cavatapppi, shells, or elbow)

DIRECTIONS:

1. Cook pasta according to package directions while making the cheese sauce. Drain and set aside until ready to use. In a large pot over medium-high heat, combine the butter until melted. Whisk in the flour and cook for about one minute. Decrease the heat to medium and add milk, heavy cream, salt, dry mustard, and pepper.

2. Continue stirring until it begins to boil. Decrease to low heat and combine white cheddar. Stir until melted. Add cooked pasta, mixing until combined. Remove from heat and allow to sit approximately five minutes to thicken. Season with additional salt and pepper if desired. ENJOY! 🙂

Source Shugary sweets

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Coming up next week

Creamy Broccoli Cheese Soup

Crockpot Chicken Ceaser Salad Sandwiches

Deviled Pork Chops (From the 1943 edition Joy of Cooking cookbook)

Side dish Mustard Glazed Carrots


Thirty Minute Meal

I love meals that can be done in thirty minutes. They are so quick and easy. These tender and juicy pork chops that are covered with an apple cider sauce makes an elegant meal that is on the dinner table in yup you guessed it thirty minutes!

Easy Apple Pork Chops

INGREDIENTS

2 Tbsp Olive oil
salt and pepper, to taste
4 boneless pork loin chops*, 1 inch thick
1 yellow onion, sliced
2 gala apples, sliced
2 tsp dried thyme
1 tsp. garlic powder
½ tsp cinnamon
¾ C. pure apple cider

Directions

1. Pour two tablespoons of olive oil into a large nonstick skillet over medium-high heat. Sprinkle salt and pepper on per side of each pork Cook your pork chops in the hot skillet, turning every forty-five seconds or so to form a brown crust. Cook for approximately five-seven minutes and remove. Place chops on a baking sheet and cover with foil.

2. Let meat rest for ten minutes, while you cook the apples and onions.
Pour a little more olive oil in the pan if needed. Saute apples and onions until onions soften, about three minutes. Combine dried herbs, cinnamon garlic powder, and cider. *You can add more salt and pepper if you want too.* Bring to a boil and let cider reduce, approximately four-five minutes. Place chops back to pan and turn to coat each side with cider sauce and remove the pan from heat.

NOTES

*Feel free to substitute with chicken breast.

Court’s cooking tip of the day: Whether you are using a veggie or fruit to put in your dish, I recommend cutting/chopping it either the night before you cook the recipe or a few hours ahead of time. Place them in a mason jar(s) and close it tight. If needed put them in the fridge. Trust me you will save yourself a lot of time. 🙂

Source Club Narwhal

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“Melt in Your Mouth” Pot Roast

In honor, of the first day, of Fall I thought I’d prepare my first pot roast recipe but without doing all of the work lol. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? Lol, I don’t think so. 🙂

Anyway, I was very excited to prepare this dish but what I didn’t realize is that there’s this one step where I had to sear the meat. I not only didn’t know how to sear, but it too looked pretty intimidating.  However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.

I’m grateful that I didn’t let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. Lol, I know I will. 😀

Crockpot “Melt in Your Mouth” Pot Roast

Ingredients:
1 chuck roast (mine was two pounds)
Olive oil
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water

SEASONING MIX:
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar

Directions:

1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.

Transfer roast to slow cooker.

2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Sauté for about five minutes – stirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.

3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Source Cocinando Con Alena

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Sweet Balsamic Green Beans

This post will be a bit long as I not only am going to tell you about last night’s side dish but I also would like to share with you some great news about a new contact that I received yesterday.

Green beans are one of my favorite vegetables. Although I don’t know why maybe it’s because they are my favorite color green lol. But, I do admit that I do not like eating tasteless green beans. I mean come on who does? Ha, well this Sweet Balsamic Green recipe is anything but bland. No seriously this dish tastes AMAZING!!! And here’s how?

The honey combines incredibly well with the balsamic vinegar and garlic. Delicious. This is a recipe you have to try. I know you will make it over and over again.

Sweet Balsamic Green Beans

INGREDIENTS

16 oz green beans, frozen
2 C. water
3 Tbsp balsamic vinegar 
1 Tbsp honey 
1 Tbsp onion powder 
1 Tbsp garlic minced
3 Tbsp olive oil
1/2 tsp. salt 
1/2 tsp. pepper 

INSTRUCTIONS

In a medium pot boil water and cook the beans until they are tender about three-five minutes. Remove the beans from the heat and drain. Toss the beans back into the pot. Next, add the olive oil and the garlic. Cover and cook for three minutes stirring occasionally. Remove cover and add in vinegar, honey, onion powder, salt, and pepper on medium-low heat. Stir regularly for about five more minutes. Serve immediately.

Source Kitchen Divas

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My new contact is called A Sharp Slice. The have a guide on all the different types of kitchen knives. Knives for cutting meat, fish, fruit, and vegetables. They also have articles on the various types of knife brands/sets. Then they have another section on their site about the different brands of food processors, blenders and knife sharpeners. Go to my links page to learn more about this excellent site.

Grilled Honey Mustard Chicken

I cannot believe that the summer season is officially over. It’s ridiculous on how fast it flew by lol. However, the first day of fall is on Thursday and I am very excited about this fall/autumn, as it is not only one of my favorite seasons but I too am looking forward to sharing a bunch of fall recipes with you as well. 🙂 Although, since I do live in the state of Texas I do admit that it sometimes can be challenging to get into the fall mood lol because it’s still so hot during the month of September. 

So anyhow back to the original subject.

To properly finish the summer, I decided to use my grill pan to cook this Honey Mustard Chicken recipe. It’s so very yummy and relatively easy to prepare. I’m certain you and your family will love this dish.

Grilled Honey Mustard Chicken

Ingredients

1 lb Chicken Breasts, Boneless
3 Tbsp. of Mayonnaise
⅓ C. Dijon Mustard
¼ C. Honey
1½ tsp. Soy Sauce or Bragg as a substitute (I will write a little article about the brand Bragg’s and add their website link to this post so you can learn more about them and where you can usually find it.)
1 Tbsp. Lemon Juice

Instructions

1. Combine together in a small mixing bowl the Dijon mustard, Honey, Soy Sauce, and Lemon juice. Spoon out three tablespoons of the Honey Mustard mixture and put it into a small plastic air tight container. Set aside. Next, place the chicken breasts into the marinade and let the chicken sit in the mixture for eight hours to overnight in the refrigerator.

2. Heat the grill and or grill pan to medium-low heat and cook the chicken for six-seven minutes each side or until juices run clear, and the chicken reaches 170 degrees. Sauce: Add three tablespoons of mayo to the reserved Honey Mustard Sauce and drizzle over chicken breasts. Enjoy! 😀

Source  spend with pennies

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Bragg is an all natural liquid and all-purpose seasoning. You can prepare it with pretty much anything from chicken to beef. My family loves to cook with it when we grill burgers. Click here to learn more about the brand. I also include a photo of the Bragg bottle to give you an idea of what to look for. They are usually located in the health food section and or with the salad dressings at your grocery store.

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Pringles Tangy Buffalo Ranch Chicken Tenders

I recently have been wanting to create my first recipe, and because I’ve been cooking for a year, I felt confident enough to create my own recipe finally lol.

Moreover, Pringles is one of my favorite potato chip brand. And ha, I’m sure you can guess what my preferred flavor is, yep you guessed it, their Tangy Buffalo Wild Wing. And you can’t forget about the most important ranch and chicken lol. I mean come on, who doesn’t love chicken?

This recipe that I’m sharing with you has not only the combination of all three, but it too is super duper quick, easy and last but not least full of flavor. And oh did I mention it only requires four ingredients? Yes, FOUR ingredients, nothing more and nothing less lol.

Pringles Tangy Buffalo Ranch Chicken Tenders

Ingredients

1 (5.96 oz.) can Pringles Tangy Buffalo Wild Wing, finely chopped

1 packet of Ranch Dressing Mix

1 egg

1 lb chicken tenders

 

Directions

Preheat oven to 400 degrees and line foil on a baking sheet and lightly grease it with non-stick cooking spray.

1. In one shallow dish add the egg, whisk well with a fork. Next, in another shallow dish combine chopped Pringles and Ranch dressing mix. Mix well.

2. Dredge each chicken tender in the egg and then into the chip mixture and place them in a single layer onto the previously prepared baking. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees. Serve with your favorite dipping sauce.

Created by: Courtney Kennedy

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Coming up next week

To complete the summer, I’m going to make this Honey Mustard Grilled Chicken  Side Dish Balsamic green beans

To welcome the beginning of Fall; Slow Cooker “Melt in your Mouth Pot Roast

Easy Apple Cider Pork Chops