Poultry

My Favorite Food Network Star

I’m sharing with you today an incredibly tasty and knock your socks off easy recipe for Sloppy Joes from my cooking roll model The Pioneer Woman. I enjoy a lot of delicious recipes and watching her cooking show.

This would be an excellent recipe to share with your family and friends. They certainly will love it!

Pioneer Woman’s Sloppy Joes

Ingredients

2 Tbsp Olive Oil

2-1/2 lbs Ground Beef or turkey

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 C Ketchup

1 C Water

2 Tbsp Brown Sugar

2 tsp Chili Powder (more To Taste)

1 tsp Dry Mustard

1/2 tsp Red Pepper Flakes (more To Taste)

1 Tbsp Worcestershire Sauce (more To Taste

2 Tbsp Tomato Paste

1-1/2 tsp Tabasco Sauce (optional; To Taste)

1/4 tsp Salt

1/2 tsp Freshly GroundBlack Pepper

Kaiser Rolls

Directions

1. Add the oil to a large skillet or dutch oven over medium high heat. Add the meat and cook until brown. Drain most of the fat and discard. Add the onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

2. Add the ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for fifteen minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

3. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Source Food Tidings

Crazy Addicting Buffalo Chicken Pasta

Earlier this week I had a serious craving for Buffalo chicken with a little comfort food tied into it. As We all need a little cheat now and then, right?  And this one is completely (and I mean TOTALLY) worth the splurge.

Delicious, rich, addicting, cheesy, creamy and just the right amount of spicy…. Cheesy Buffalo Chicken Pasta. In the crockpot. Almost every step is done in your slow Cooker. Isn’t that nice? You hardly have to do anything! Have I convinced you yet?

I usually don’t indulge in any pasta too often. So this recipe was indeed a real treat. But when I do indulge I always try to get a small serving size with a vegetable or a side salad. However, I confess that I didn’t do it this time. Haha! I stuffed my face with this tasty, cheesy, gooey pasta. And then I got extremely excited about the idea of sharing it with all of my readers.

Some of you know that I’m a big fan of anything buffalo chicken. I’ve stated that once or twice (or a billion times) that it’s only been a few years that I found the excellent spicy flavor and now I can’t seem to control myself.I hope you don’t mind. But I think I could eat it every day. Just kidding!

This pasta dish would make a great dinner for a busy weeknight or the weekend with a good movie with your family or friends.

Slow Cooker Cheesy Buffalo Chicken Pasta

Ingredients

1 to 1½ lbs boneless skinless chicken breasts

3 C chicken broth

½ C buffalo wing sauce (1/4 cup now, ¼ cup later) I love Frank’

1 Tbsp ranch dressing mix (dried packet kind)

½ tsp garlic powder

¼ tsp celery salt

¼ tsp salt

⅛ tsp pepper

8 oz cream cheese

1 Tbsp shredded sharp cheddar

1 Tbsp corn starch + 1 tablespoon water

16 oz linguine noodles

Chopped cilantro for garnish (optional)

Directions

1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crockpot. Top with cream cheese and shredded cheese. Cover and cook on HIGH for four hours or LOW for eight.

2. When chicken is fully cooked remove to separate bowl and shred with two forks. Add remaining ¼ cup buffalo sauce to chicken and toss to coat

3. Set aside chicken. Whisk together corn starch and water and add to crockpot. Use a whisk and stir until cheese and cream cheese is all combined and smooth

4. Break noodles in half and place in crockpot. Top with chicken and cover

5. Turn crock on high for thirty-sixty minutes until noodles are fully cooked, stir three-four times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time. Garnish with cilantro if desired and serve immediately.

Source Slow Cooker Gourmet

Southern Weather Inspired Soup

I love eating soups. But when the fall and winter seasons roll around in Texas, it sometimes can be challenging to enjoy a nice warm and tasty soup because it’s usually hot and humid here. Actually to tell you the truth you never know what to expect from the Texas weather.

Anyway back to the recipe.

We were delighted to have our first cold front arrived yesterday. It was excellent! I was so thrilled that it inspired me to cook some soup. I prepared this incredibly simple and savory recipe for Zucchini Sausage Soup. It has excellent fresh flavors and fulfills that comfort food craving all at once.

 

Zucchini Sausage Soup

Ingredients

1 16-oz roll pork sausage

1/2 C diced onion

2 carrots, sliced

2 stalks celery, sliced

2 cups diced zucchini

1 14.5 oz can diced tomatoes

2 C beef broth

1/2 tsp ground sage

1/2 tsp thyme

Parmesan cheese, for topping

Directions

 

1. Cook the sausage & onions in a large skillet over medium heat. Stir to crumble sausage. Drain if necessary.

2. Add in remaining ingredients and stir to combine. Cover and simmer for forty five minutes, until vegetables are soft. Serve topped with shredded Parmesan cheese.

Court’s Cooking Notes: If you’re in a rush, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for four minutes. Add the zucchini and microwave another two minutes. Then add everything to the soup. You can increase the heat to medium low and cook for approximately ten-fifteen minutes and it will be done.

 

Source Butter With A side of Bread

Weekly Review for October 2nd 7th

On Monday I cooked a real simple and tasty stuffed pepper recipe. One of the best things about this dish is that you can prepare it ahead of time and put it in the fridge to leave overnight. Then you can cook it after you get home from school or work.

The side dish was balsamic vinegar with roasted veggies. They were delish!

On Wednesday I made these Spinach Lasagna Roll ups. It’s a healthy and incredibly yummy recipe. It too is a little messy but that’s the fun thing about cooking.

On Saturday I made Slow Cooker Chicken Breast Dinner and gravy. It’s a savory chicken dinner that’s slowly cooked with green beans, potatoes and mushrooms. Yum!!

Coming up this week on cooking with Court

Stuffed Pepper Explosion Casserole

HONEY BALSAMIC GARLIC MUSHROOMS

Slow Cooker Cheesy Buffalo Chicken Pasta

Zucchini Sausage Soup

Slowly Cooked Savory Chicken Dinner

This is an excellent slow cooker chicken breast meal! All in one pot, fast & simple and so very yummy too! Not to mention that it’s true comfort food as well.

Slow Cooker Chicken Breast Dinner & Gravy

Ingredients

1 lb boneless, skinless chicken strips

4-6 red potatoes, washed and cut into wedges

1 pound fresh or frozen green beans

16 oz sliced mushrooms

1 packet Italian seasoning

1 packet chicken gravy

1 C water

2 Tbsp butter, melted (optional)

Salt and pepper to taste

Instructions

1. Grease your crockpot insert with cooking spray or butter. In a medium bowl add the water, melted butter, gravy and Italian seasoning packets. Stir until well combined. Set aside.

2. Layer chicken, potatoes, green beans and then the mushrooms. Pour the sauce mixture over the vegetables and chicken. Cover and cook on low for six to seven hours. Add salt and pepper to taste and serve.

Picture is Coming Soon

Source Slow Cooker Kitchen

Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Food Network Frenzy

Late last summer I decided to treat myself by getting a subscription to the food network magazine. I enjoy it! I like the magazine because it features a few of my favorite cooks that have their own shows, recipes and it has helpful information on cooking. I recently received in the mail October’s issue while I was looking through it I spotted this Mushroom Stroganoff Tortellini that I knew I had to try because it looked really yummy and it has mushrooms. My goal for me is try to every mushroom recipe that I can find,

This dish was incredibly tasty and was a breeze to prepare. I do realize that it’s not 100% healthy. But one of the things that makes cooking so great is that you have the ability to make changes to your desired preferences for the recipe(s) you’re cooking for you and your family.

Mushroom Stroganoff Tortellini

Ingredients

Salt

1 lb Buitoni meat-filled tortellini

2 Tbsp unsalted butter

12 oz mushrooms, thinly sliced

2 medium shallots, sliced

2 tsp paprika

2 tsp fresh or dried thyme

pepper

1 Tbsp tomato paste

1 C. low-sodium beef broth

1/2 C Heavy cream

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until tender, four to five five minutes. Increase the heat to medium-high and cook until the mushrooms start browning, one to two minutes. Season with the paprika, thyme, 1/4 teaspoon salt and a few grinds of black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened, approximately one minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about two minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Garnish with parsley.

Source Food Network October 2017

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