Daily Archives: 05/15/2017

Weekly Review May 8th-13th

On Monday the eighth – I made Sloppy Joes In A Bowl. It’s a delicious low Carb and gluten free alternative to the classic Sloppy Joes.

On Wednesday the tenth – I prepared Crockpot Sauerkraut and Pork Ribs. There is little work required. But by end of the day, you’ve got a tasty meal waiting for you when you get home from work or school.

On Saturday the thirteenth – I cooked Orange Orange Honey Glazed Turkey Breast. The ease of preparation was a breeze. Full of It has a touch of sweet and spicy.

Surprise! For dessert, I baked Mississippi Mud Brownies.
Oh my goodness, these bad boys were so GOOD!!!!

 Coming up this week on Cooking with Court 
Healthier Creamy Chicken Spaghetti 

Side Dish 5-MINUTE PARMESAN RANCH BROCCOLI

Slow Cooker Nacho Soup

Easy Honey Mustard Pork Chops Recipe

Citrus Honey Glazed Turkey Breast

Preparing this dish was an absolute breeze. Not to mention it’s yummoelicious. It has a touch of Sweet, Spicy and tangy. What more could you want?

Orange Honey Glazed Turkey Breast

Ingredients:

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
 
Salt
• Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

Orange-Honey Glaze (recipe below)

Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

1. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided evenly among each. -Stick a digital thermometer into the thickest part of one of the breasts.

2. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one-half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
-Place the turkey breasts into the oven to roast, and after thirty minutes, brush them liberally with the glaze.

3. Continue to roast for another ten minutes, and then brush with more of the glaze. Continue to roast for another ten minutes, and brush once more with the glaze; roast for about another ten minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

4. Allow the turkey breasts to rest for about ten minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze

Ingredients:

¾ C honey
1 tsp, heaping, orange zest
¼ C fresh squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Directions:

 Combine all of the ingredients to a small saucepan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for ten minutes. -Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

Source The Cozy Apron

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Brownies that melt in your mouth

Two things inspired this recipe. First, I just love brownies. Second, it was Mother’s Day. I wanted to bake something special as my family went to our Grandparent’s house for the day to honor the Mom’s in our family.

My family enjoyed these incredibly scrumptious Mississippi Mud Brownies. They are topped with melted marshmallows and an excellent creamy homemade chocolate frosting. We were pretty much in chocolate heaven.

Mississippi Mud Brownies

Ingredients

For the brownies:

1/3 C cocoa
1/2 C oil (canola or vegetable)
1/2 C butter, softened
2 C granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 C flour
1 tsp salt
3 C mini marshmallows

For the frosting:

1/2 C melted butter
1/3 C Hershey’s unsweetened cocoa powder
1/3 C evaporated milk
1 tsp vanilla
3 – 3 1/2 C powdered sugar

Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray. Set aside.

1. In a large mixing bowl, pour oil over cocoa powder and stir. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing really well after each addition. Add vanilla and mix. Add flour and salt and stir to combine. Pour batter into prepared pan. Bake for twenty-five-thirty minutes or until a toothpick inserted into the center comes out clean.

2. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for two – three minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.

3. Once brownies are cool, make the frosting. For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and two cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I used approximately 3 1/2 cups powdered sugar.

4. Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

Source Tastes better from scratch

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