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Author Archives for foodie_blogger56

About foodie_blogger56

Hello, my name is Courtney Kennedy. I am from Houston, TX. I am a quiet, very reserved and extremely hilarious person, at a young age I was diagnosed with a brain disorder called Cerebral Palsy or C.P. My case is mild, it controls the right side of my body. I am a strong Christian believer. I love to work on puzzles, cooking, reading, playing video games and much more.

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

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A vacation of a lifetime

I believe that I have mentioned this before, but as some of you know, I am a big fan of the Food Network’s The Pioneer Woman also known as Ree Drummond. I love to watch her show and try her recipes.

For my birthday gift at the end of the month my mom, grandparents and I are going to go see her store and restaurant that’s located in Pawhuska, Oklahoma. I am so very excited about this trip! I will take some pictures and post them after I get back home.

In honor of my all time favorite celebrity chef I want to share with you this delicious bow tie lasagna recipe! You totally should make this recipe. Seriously, make this now.  Even if you’ve never cooked before in your life, you can make this pasta.

PIONEER WOMAN BOWTIE LASAGNA

Ingredients

1 lb bowtie pasta

1 Tbsp. olive oil

1 lb ground chuck beef

1/2 C. onion

1 jar spaghetti sauce (or 3 cups homemade)

1 tsp. salt

1/2 tsp garlic powder

1 heaping teaspoon Italian seasoning

1 C. shredded mozzarella

1 C. sour cream

Directions

1. Boil the pasta in a large pot of salted water until al dente, drain.  In a large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to the skillet.

3. Pour the cooked pasta on top of meat, then drizzle on olive oil.  Pour the jar of sauce, salt, garlic powder and Italian seasonings.  Stir.  Add cheese and sour cream.  Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or additional mozzarella, if desired.

Source Katie Cooks Dinner

Chops, Taters, and gravy

If you love pork chops, potatoes in gravy then you are going to enjoy this savory dish! Oh and you only need a salad to complete this meal.”

Creamy Pork Chops and Potatoes

Ingredients

6-8 pork loin chops (boneless or bone-in)

6 russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup

1 12 oz. can evaporated milk

3/4 C. water

1 package Lipton onion soup base

1/4 tsp.pepper

1/4 tsp. salt

French’s fried onions, optional

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. In a large bowl combine together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with aluminum foil and bake at 325 for 2- 2 1/2 hours. ***, REMOVE foil the last 1/2 hour to allow browning.

Source Joy in the kitchen

Court’s Cooking Notes

If your oven cooks low, increase your temperature by 25 degrees…  you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made

Savory & Delicious Chicken broccoli casserole

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Ingredients

5 C. shredded cooked chicken breast

2 broccoli heads, cut into small florets

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning

3/4 C. chicken stock

8 oz (230g) softened cream cheese

1 1/2 C shredded mozzarella cheese

Fresh cracked pepper, to taste

Fresh chopped parsley, or garnish

Directions

Preheat your oven to 400ºF (200ºC) Lightly grease a baking dish with non-stick cooking spray.

1. Spread the shredded chicken in the previously prepared baking dish. Then add the minced garlic, red pepper flakes, pepper, and Italian seasoning. Stir well. Set aside.

2. In a large bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.

3. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for twenty minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!

Source Eat Well 101

Always grease the baking dish

There is currently no picture is available. I honestly can tell you never stop learning when you cook. Some of these recipes don’t always give you enough information., like be sure to grease pan. So I didn’t. Well the results were delicious chops with the batter still in the baking dish. And. We ate the chops with the batter on the side.

You wouldn’t have wanted to see a picture of my delicious batterless chops.

Baked Pork Chops with Buttery Cracker Crust

Ingredients

1 C Ritz crackers

1 tsp. garlic salt

1/2 tsp. pepper

2 eggs, beaten

4 bone-in pork chops

1/4 C. Butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. In a shallow bowl, combine crushed crackers, garlic salt, and black pepper and mix well. Put eggs In a separate shallow bowl. Dredge each pork chop in egg, then in the cracker mixture, and place in a single layer in a baking dish. Put pieces of butter around the pork chops.

2. Cover and bake for twenty minutes. Turn over the pork chops and bake for another twenty five minutes or until no longer pink in the center and the juices run clear. Remove foil during the last fifteen minutes of cooking.

Source Kitchme

Love tacos? Try this!

Taco Lasagna

Ingredients

1 1/2 pounds ground beef

1 Tbsp. olive oil

1 tsp. Garlic

1/2 C. chopped green pepper

1/2 C. chopped onion

2/3 C. water

1 envelope taco seasoning

1 can (15oz) enchilada sauce

1 can (15 oz) Goya black beans, rinsed and drained

1 can (14-1/2 oz) Rotel Mexican diced tomatoes, undrained

8-10 flour tortillas (8 inches)

1 can (16 oz) Goya refried beans

3 C. shredded Mexican cheese blend

Directions

Grease a 9×13 glass baking dish with non-stick cooking spray. Set aside. Preheat your oven to 350 degrees.

1. Heat oil in a large skillet over medium high heat until hot. Add the garlic, bell pepper onion to the pan and cook them for three to four minutes or until they becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat.

2. Return the skillet to the stove with the meat mixture inside. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for two minutes. Stir in the black beans and Rotel tomatoes. Simmer, uncovered, for ten minutes.

3. Place a layer of tortillas onto the previously prepared greased 9×13” glass baking dish. You will have to break one of them up in half. Spread with 1/3 of the can of refried beans. Spread with 1/3 of the beef mixture; sprinkle with one cup cheese. Repeat layers twice.

4. Reserve 1 cup of cheese. The top layer should be tortillas. Pour a can of enchilada sauce over top. Bake for approximately twenty five -thirty minutes at 350° or until heated through. Add the remaining cup of cheese and cook another five-ten minutes until cheese is melted.

Source Can’t stay out of the kitchen

Sorry that this photo looks awful. A much better one is coming soon. 😊 It was delicious!!

Television Series Inspired Recipe

There is this television series that I enjoy called “Victoria” it is based on a true story about the life of Victoria who was the Queen of England from 1876 until her death in 1901. In one of the scenes in the show, she was currently pregnant and had been traveling. The very tired Queen just arrived at her house when announced to her Kitchen staff that she wanted bacon and green peas. It was so funny! The people working in the kitchen immediately started cooking.

Anyway back to the recipe.

Well, I’m not exactly sharing with you today on how to make bacon and green peas but it inspired me to prepare a green bean and bacon recipe. This green bean with bacon was reasonably quick, easy and delicious. I helped myself to three servings. It was so good!

Green beans and bacon

Ingredients

2 lbs. fresh green beans, washed and trimmed

1 pkg bacon, cooked, chopped

Water

3 Tbsp. Butter, unsalted

Pepper, to taste

Directions

1. Toss green beans into a large pot and fill it up with water till the beans are covered. Place the pot on the stove and turn it on to medium-high heat. Cook them for approximately twenty minutes or until they are tender. Drain. Return the beans to the pot.

2. Cook the bacon as directed on the package and chop it up into pieces. Stir together the bacon and the melted butter into the green beans and mix well.

Source InJenious Life

Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

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