Monthly Archives: June 2017

Weekly Review for June 12th-17th 

On Monday the twelveth – I made Cheesy Beef Goulash. It’s a family favorite that is frugal, simple, delicious and perfect for your family’s supper any day of the week. It too is a huge hit with the kids making it popular with the whole family. 

On Wednesday the fourteenth – I cooked Buttermilk Roasted Chicken. For the side dish, it was Garlic Parmesan Asparagus.
Both were incredibly tasty and preparation was a complete breeze. 

On Thursday the fifteenth – I learned that coffee doesn’t have to be just for drinking by preparing this super moist and juicy Maple-Coffee Pulled Pork.  

Coming up next week on cooking with Court 

GARLIC PARMESAN ZUCCHINI CASSEROLE 

SLOW COOKER PINEAPPLE PULLED PORK TACOS

CROCK POT GARLIC BACON CHICKEN

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Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

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A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

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The Frugal Chef

I had planned on cooking salmon the other evening. But when I made a dash to the store for my weekly grocery shopping trip. I saw that it was expensive, and, unfortunately, was not on sale. While I was in the store I decided to make a quick change that was a little bit more frugal. I found the perfect recipe to feed the family. It was Cheesy Beef Goulash.
It’s a family favorite that is thrifty, simple, flavorful and perfect for dinner any day of the week. It’s also a hit with the kids making it a hit with the whole family.

Cheesy Beef Goulash

Ingredients

2 lbs ground beef or 1 lb ground beef + 1 lb Breakfast pork sausage
3 tsp minced garlic
3 C water
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
3 bay leaves
3 Tbsp Bragg or soy sauce
1 Tbsp seasoned salt
2 Tbsp Italian seasoning
2 C elbow macaroni, uncooked
1 C shredded cheddar cheese

Directions

1. Saute the ground meat in a skillet over medium-high heat until cooked. Drain. Toss the meat into a large pot. Then add garlic and saute for about three minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for fifteen-twenty minutes.

2. Stir in the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about thirty minutes. Turn off heat, remove the bay leaves, and add one cup of cheddar cheese right before serving.

Source Lil’ Luna

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Fun with baking for the infrequent baker

 

Peanut Butter Cookies

Ingredients:

1 C unsalted butter softened to room temperature
1 C granulated sugar
3/4 C packed light brown sugar
2 large eggs, room temperature preferred
2 tsp vanilla extract
1 C creamy peanut butter
3 C + 2 Tbsp all-purpose flour (measured correctly)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 C granulated sugar, for rolling (optional)

Directions:

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

1. Using a hand mixer or an electric mixer cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

2. In another bowl, throw in the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. The dough will be thick, yet very sticky. Cover dough tightly and chill for at least three hours.

3. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place two inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern.

4. Bake for eleven minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for five minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Source Sally’s Baking Addiction

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A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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A New Healthy Addiction 

This Roasted Brussels Sprouts recipe is my latest favorite. It’s not only easy to prepare, but I promise you they will be gone in no time at all. So make enough for the whole family! I’m certain that these will quickly become your new healthy obsession. 

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1 1/2 lbs brussels sprouts

3 tbsp olive oil separated

3/4 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp balsamic vinegar

2 tsp honey
Directions 

Preheat your oven to 425 F. Line a baking sheet with foil. Set aside 

1. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large mixing bowl, toss brussels sprouts with two tablespoons of olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized approximately twenty minutes.

2. Place brussels sprouts back in a bowl. Add remaining tablespoon of olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Source Kevin is Cooking 


   

Cooking is more than just a hobby

I have found that cooking is very therapeutic for me in many different ways. For instance cooking makes a great exercise for the muscles in my right arm. They are not as strong as the ones in my left. One of the challenges I face is holding certain vegetables with my right hand while I use my left to hold the knife to cut or slice it. For me the process sometimes can be very slow and frustrating. But whenever I do get frustrated I am constantly reminded that I am doing it for God’s Glory.

The other night I prepared these delicious Chicken Ranch Fajitas. They have chunks of chicken, onion, and sliced peppers cook in one pan on the stove top. Mix in some flavorful spices and ranch dressing for the best 30-minute meal. These fajitas are excellent for a busy weeknight.

Skillet Chicken Ranch Fajitas

Ingredients

1 Tbsp olive oil
1 small onion, finely chopped or sliced
1 red bell pepper, sliced thin
1 yellow or orange bell pepper, sliced thin
3 boneless, skinless chicken breasts, cut into small bite-sized chunks
1/2 tsp cumin
1/4 tsp Cayenne pepper optional
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
3 Tbsp ranch dressing

Instructions

1. In a large skillet heat olive oil over medium-high heat. Add sliced bell peppers and onions. Let cook, stirring every couple of minutes, for approximately five-eight minutes until softened.

2. While peppers/onion are cooking, combine the cumin, garlic powder, cayenne pepper, (If using) chili powder, and salt in a small bowl and sprinkle over the chunked chicken. Using both hands mix until all chicken is coated.

3. Move peppers and onion to one-half of the skillet. Add the chicken to the other half. Let cook for approximately ten-twelve minutes, turning chicken, until chicken is cooked through. Stir the pepper mixture a few times so it does not burn. Mix the chicken, peppers, and onions together in the skillet.

4. Add the ranch dressing. Stir to combine. Serve with choice of tortilla, cilantro, sour cream, and guacamole or avocado. You could also serve with additional ranch dressing to drizzle over the fajita.

Source Together As Family

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