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Roasted broccoli & savory mustard sauce

Crispy roasted broccoli with a creamy mustard sauce. Easy 15-minute side dish for chicken, steak, or pork chops. It’s naturally dairy-free.

Roasted Broccoli with Creamy Mustard Sauce

INGREDIENTS

For the sauce (makes 1 1/4 cups):

1 C. raw unsalted cashews

1/2 C. water

1/4 C. fresh lemon juice

2 Tbsp. extra-virgin olive oil

2 Tbsp French’s Dijon mustard

1 tsp Bragg’s apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. red pepper flakes

For the broccoli:

1 lb broccoli

3 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

1/8 tsp. freshly ground black

2 Tbsp. finely chopped fresh garlic

1/2 C. sliced raw almonds

1 1/2 Tbsp. fresh lemon juice

1/2 tsp. finely grated lemon zest,

Directions

1. Soak the cashews for the sauce: Soak the cashews for two hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for ten minutes, then drain.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Set aside.

2. Roast the broccoli: Toss the broccoli with two tablespoons of the olive oil, 1/4 teaspoon of the salt, and the pepper. Roast for ten to fifteen minutes or until tender and slightly crispy.

3. While the broccoli is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into your blender. Blast on high for thirty to sixty seconds until smooth and creamy.

5. Prepare the garlic and almonds: In a small pan over medium-low heat, warm the remaining 1 1/2 tablespoons of olive oil and cook the garlic for one to two minutes until fragrant and just starting to brown. Add the almonds, and stir for about one minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

6. Top the broccoli and serve: Remove the roasted broccoli from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccoli and season with additional lemon juice, zest, salt, and pepper to taste. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.

Source Simply Recipes

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Healthy Lemon Garlic Chicken

So one of the things that cooking has taught me is that eating healthy doesn’t have to be boring or bland. As I confess, that is one of the reasons why I find eating healthy quite challenging. But now that I have been cooking for the past few years I have a different outlook on cooking and eating healthier. I found a statement on Pinterest that I liked because is 100% true: “just because it’s healthy doesn’t mean it has to be boring or bland.”

This Lemon Garlic Chicken has undoubtedly confirmed that quote as it was so tender, juicy and delicious! The lemon juice added the perfect zing to the chicken.

I couldn’t believe the ease of preparation. The only thing I had to do was sear or brown the chicken for a few minutes on the stove then toss them into my crockpot along with a few ingredients. It was nice because I had the rest of the day to myself to do some chores and other stuff.

I’m sure that you are going to love how easy it is to prepare this recipe and your family is going to enjoy the taste.

Slow Cooker Lemon Garlic Chicken

INGREDIENTS

1 lb boneless, skinless chicken breasts, halved

4 cloves garlic, minced

1/4 C. low-sodium chicken stock

2-3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1/2 tsp. dried oregano

1/2 tsp. seasoned salt

1/2 tsp. Black pepper, to taste

fresh parsley, garnish, optional

Directions

1. Combine the oregano, seasoned salt and black pepper (to taste) in a small bowl, then rub mixture all over the chicken breasts. Heat olive oil in a large pan or skillet over medium-high heat and brown chicken breasts on each side for three four minutes.

2. Pour the chicken stock and lemon juice into the crockpot, then add in minced garlic and stir everything together. Place the browned chicken breasts into the crockpot, then cover and cook on high for two – three hours, or until cooked through.

Source Crafty House

Celebrity Chef Inspired Recipe

I just love the food Network magazine. They have so many great recipe ideas for dinner and other interesting stuff that is in their magazines. In January’s issue they had an article written about one of Ina Garten’s recipes. She is also known for her show Barefoot Contessa. The dish is called Rigatoni with Sausage & Fennel. Since she is one of my favorite celebrity chefs I was inspired to cook her recipe.

It’s made with Heavy cream, half and half, sweet Italian sausage and much more. It was nothing but rich, creamy and delicious!

Rigatoni with Sausage & Fennel

Ingredients

3 Tbsp. olive oil

3 C. chopped fennel (1 large bulb)

1 1/2 C. chopped yellow onion

1 1/4 lbs sweet Italian sausages, casings removed

2 tsp minced garlic (2 cloves)

1/2 tsp. whole fennel seeds, crushed with a mortar and pestle

1/2-1/4 tsp. crushed red pepper flakes

2 tsp. salt

1 tsp. ground black pepper

1 C. dry white wine

1 C. heavy cream

1/2 C. half-and-half

2 Tbsp. tomato paste

1 lb rigatoni, such as Barilla

1/2 C. chopped fresh parsley leaves

1 C. freshly grated Italian Parmesan cheese, divided

Directions

1. Heat the olive oil in a large heavy pot or a dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for seven minutes, occasionally stirring until tender. Add the sausage and cook for seven to eight minutes, crumbling it with a fork, until nicely browned. Drain the grease.

2. Next add the garlic, crushed fennel seeds, red pepper flakes, two teaspoons of salt and one teaspoon of black pepper and cook for one minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for twentyminutes, until the sauce has thickened.

3. Meanwhile, bring a large pot of water to a boil, add two tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Source Food Network Magazine

Crispy Parmesan Brussel Sprouts

Parmesan Crusted Brussels Sprouts

INGREDIENTS

1 lb. Brussels sprouts, trimmed and halved

1/2 C. flour

3 Eggs, beaten

3/4 C. Progresso bread crumbs

1 C. freshly grated Parmesan cheese

2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. cayenne

Caesar dressing, for dipping (optional)

DIRECTIONS

Preheat your oven to 400. Grease a large baking sheet with nonstick cooking spray or olive oil.

1. Pour flour into a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko bread crumbs, Parmesan, olive oil, salt, garlic powder and cayenne.

2. Working in batches, use a spoon to toss brussels sprouts in the flour until fully coated then dunk in the eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about twenty five minutes. Serve immediately with caesar dressing, if using.

Source Delish

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

Sweet and Garlicky Chicken

This Bacon Brown Sugar Garlic Chicken, is the best chicken you’ll ever eat with just a few ingredients that you have in your cupboard. Sticky, crispy, sweet and garlicky, makes an excellent weeknight meal for you and your family.

Bacon Brown Sugar Garlic Chicken

INGREDIENTS:

2/3 C brown sugar, packed

3 Tbsp garlic, minced

3/4 tsp Kosher salt

1/2 tsp black pepper

6 chicken breasts, boneless and skinless

12 slices bacon (you can use turkey bacon)

DIRECTIONS:

Preheat your oven to 375 degrees. Grease a 9×13 baking dish with cooking spray. Set aside.

1. In a large bowl combine the brown sugar, garlic, salt and pepper and mix until combined. Cover the chicken in the brown sugar mixture.

2. Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking). Place into your baking dish. Top with the remaining brown sugar mixture.

3. Bake in the oven for twenty five – thirty minutes or until cooked through and browned. Careful to not let the brown sugar burn and blacken.

Source Dinner and dessert

Court’s Cooking Notes: To make it a little healthier or if you aren’t able to eat pork you can use turkey bacon as a substitute.

Wintery days Texas Style

If this seems short, it’s cause the cold weather in Texas makes me think more of eating than writing.

For us, in Houston, Texas it rarely ever freezes. But yesterday was a completely different story as a huge winter storm came thru. We had ice, sleet, and some snow. I’m certain most of you have had a lot more experiences during the wintertime and typically have to bunker down for a few days. Well, that’s what my family did all day on Tuesday. We didn’t do much except for watch movies and were lazy for most of the day. We ended the day with some delicious chili.

Anyway, I just wanted to share with you a wintery day Texas style. Let’s get back to the recipe.

I understand that this soup is not the healthiest recipe in the world but it’s delicious. I want to share it with you today. It’s called slow cooker beefy nacho cheese soup recipe. It not only has all of the yummy goodness of cheesy nachos packed right into this soup! It too will warm you up on a cold winter night.

Slow cooked to perfection and topped with tortilla chips, this soup will quickly become favorite in your family.

Slow Cooker Beefy Nacho Soup

INGREDIENTS

1 lb lean ground beef

1 package taco seasoning

1 small onion, chopped

1 clove garlic, minced

1 can cheddar cheese condensed soup

1 can Rotel diced tomatoes and green chilis

1½ cups milk

1 C sharp cheddar cheese

Optional toppings:

Crushed tortilla chips

Additional cheese

Directions

1. In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink and the onion is clear. Drain the grease and add to slow cooker.

2. Combine the soup, taco seasoning, diced tomatoes and green chilis, and milk. Stir.

4. Cook on LOW three-four hours. Stir in ½ cup cheddar cheese and allow to melt. Can be kept on warm for an additional 4 hours. Top with crushed tortilla chips and additional cheese if desired.

Source The Recipe Critic

Court’s Cooking Notes: If you are on a gluten-free diet, you can use either gluten-free flour or I have on a separate article a homemade Cheddar Cheese Soup recipe, that you can also use as a substitute.

Homemade Condensed Cheddar Cheese Soup

Are you allergic to gluten or just simply trying to eat healthier by cutting out gluten entirely? But you still would like to enjoy the same delicious foods without feeling uncomfortable or ruining your diet. Well then don’t I have the perfect solution to your dilemma.

I recommend that you add this condensed cheddar cheese soup to any recipe that calls for the soup rather than using the ones that you find at your local grocery store. I recommend you adding this soup to Slow Cooker Beefy Nacho Soup.

Condensed Cheddar Cheese Soup Substitute

Ingredients

3 Tbsp butter

3 Tbsp flour

1 C milk

1 1/2 C cheese, freshly shredded

Directions

1. Melt the butter over medium-low heat in a medium saucepan. Combine the flour and whisk together until smooth. Slowly add the milk and continue whisking while bringing mixture to a gentle boil.

3. Once it thickens slightly, add cheese and stir until melted. Let the mixture cool down thoroughly. Pour it into an airtight container and it in the fridge.

Source Beths Favorite Recipes

Creamy and Savory Ranch Pork Chops

Sorry I haven’t been posting anything in a few weeks. I got sidetracked, but I am finally back to what I love best. I hope everyone had a great Christmas and have a prosperous new year. What are some goals for the new year? Two of my goals are to eat healthier and become a better blogger. Thank you so much for your support and patience!

To kick things off on my blog in 2018 I chose to cook this Slow Cooker Creamy Ranch Pork Chops. My grandparents and Aunt came over so they got the first taste and smell of my yummy pork chops. My grandfather (He’s also known as Big Daddy) has had some health issues so I’m hoping just the smell of my chops strengthened him and brightened his spirits. I wish they could’ve stayed a little longer.

My family enjoyed these Creamy Ranch Pork Chops. Oh and get this there’s no packet seasoning. You get to make your own. It’s the easiest slow cooker pork recipe, made from scratch! A family favorite!

Slow Cooker Creamy Ranch Pork Chops

Ingredients

4-6 Pork Chops bone in or boneless will work

1 10.5 oz can cream of mushroom soup

1 10.5 oz can cream of chicken soup

1 cup milk

2 chicken bullion cubes crushed (or 2 tsp bullion paste)

2 Tbsp dried parsley

1/2  tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried basil

1/2 tsp pepper

Directions

1. Lightly grease your slow cooker with non-stick cooking spray. Place pork your chops on the bottom. Combine together the remaining ingredients and pour over the pork chops. Cook on LOW for six-seven hours or on HIGH for three-four hours. Serve over mashed potatoes or rice.

Source Tastes better from Scratch

A photo is coming soon

All year round breakfast casserole

This Bacon and Egg Breakfast Casserole is packed with your morning favorites. Easily prepared the night before, this is sure to become a family favorite. You can have for Breakfast or dinner all year round. Why not start this Christmas by preparing it the night before, cover tightly and let it chill overnight in the fridge. Then on Christmas morning heat and serve.

Bacon and Egg Breakfast Casserole

INGREDIENTS

7 large eggs, lightly beaten

12 oz can evaporated milk

1 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp onion powder

1 tsp garlic powder

16 oz Oda Ida plain refrigerated shredded hash brown potatoes

½ C chopped green bell pepper

½ C bacon pieces, divided

¼ C thinly sliced green onions, divided

1 C sharp cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Lightly grease an 8X8 baking dish. Set aside.

1. In a large bowl, gently stir together the eggs, evaporated milk, kosher salt, pepper, onion powder, and garlic powder until well combined. Set aside.

2. Evenly spread the hash brown potatoes onto the previously prepared baking dish. Evenly sprinkle bell peppers on top. Layer with half of the bacon pieces, followed by half of the green onions. Spread shredded cheddar evenly on top, followed by remaining bacon and remaining green onions.

3. Pour egg mixture over entire dish. Bake uncovered for forty-fifty minutes or until top is golden brown and puffy set. Let rest at room temp for five-ten minutes before serving. Leftovers can be chilled and reheated nicely.

Source Chew Out loud