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Miscellaneous

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

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Sweet Tooth Craze

Have a sweet tooth? Satisfy it with this luscious Brownie Batter Puppy Chow. It would make an excellent snack for sleepovers and movie nights. It too is an essential for parties, holidays, game nights and is a great Christmas gift idea.

Brownie Batter Puppy Chow

Ingredients

4-6 C Chex cereal (I used rice)

1 C chocolate chips

1/2 C creamy peanut butter

1 tsp vanilla

1 1/2 C brownie mix

Directions

1. Melt chocolate chips in microwave. Start with thirty seconds, then stir and return to microwave in fifteen second intervals being sure to stir between each until the chocolate is smooth. Stir in the peanut butter and vanilla until completely combined.

2. Fold in cereal until well coated. Place in a gallon zip topped bag with the brownie mix and shake until coated. Allow to set up before serving.

Source Cooking with Carlee

Weekly Review for July 17th – 22nd

Brown Sugar Pork Chops – Just four simple ingredients is all you need for these chops. They were so very juicy and moist!

Side Dish – Zucchini with Garlic – The side was no different from the chops. It only requires less than ten ingredients. It was delish!

Slow Cooker Buffalo Chicken and Potato Casserole – This casserole has all of the good parts of loaded potatoes and Buffalo wings –in a bowl. This would make an excellent dish to serve to your guests during a party or football season. It's packed with flavor and memorable.

20-Minute Taco Salad Casserole – This recipe is incredibly quick and easy. It is also a fantastic meal to throw together when you have limited time on your hands to prepare dinner.

Coming up this week on cooking with Court

One Pan Cheesy Smoked Sausage & Pasta Recipe

Apple Cider Pork Chops

Weekly Review for July 10th – 15th

Honey Garlic Chicken Stir Fry – This dish is chicken and vegetables, cooked to perfection and tossed in a sweet and incredibly tasty sauce.

Cold Brew Coffee – Satisfy your coffee craving and beat the summer heat with this iced coffee. It's incredibly easy to make and delicious. Oh, and last but not least it's refreshing.

Slow Cooker Greek Spiced Pot Roast – Consume slightly Greek food without leaving your home while saving some green.

Side Dish Balsamic Garlic Roasted Green Beans & Mushrooms – This side dish is perfect for a busy weeknight meal or for when you have company coming over and can be served less than thirty minutes.

Coming up next week on cooking with Court

20-minute Taco Salad Casserole

Brown Sugar Pork Chops

Side Dish Roasted Zucchini with Garlic

Slow Cooker Buffalo Chicken and Potato Casserole

How to cut broccoli into florets 

I am going to be posting videos on how to cut or slice certain vegetables for those of you who don’t know how or not entirely comfortable working with a knife. I know that I have mentioned this several times in some of my articles I have a complete understanding of what it’s like to be fearful of using knives as I used to be scared of them myself. But I am not as fearful anymore.

My hope and prayer is that these videos will encourage you to conquer the fear of using a knife.

To begin I am teaching you my way of cutting broccoli into florets.

 

Strong and Delicious iced coffee 

Cold Brew Coffee

 Ingredients

1 and 1/3 C ground coffee

4 C water (cold or room temp)

Items Required

Jar or pitcher

A large bowl

A funnel, optional

Fine mesh strainer (or cheesecloth, clean dish towel, anything to filter out the grounds)

Extras

Ice

Creamer

A Sweetener, such as Splenda

Directions

1. Place ground coffee in a jar or pitcher and pour water over top. Stir to combine. Seal and let sit for at least eight hours to overnight at room temperature.

2. Pour mixture through a strainer into a bowl. Strain again if needed. Next, place a funnel into a jar and slowly pour your coffee into the funnel until the glass is full.

There! You have made yourself cold brew coffee concentrate. 4 cups of concentrate will make about 8 cups of iced coffee. This will last up to a week in the fridge.

Source Red Book Mag

 

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Weekly Reviews Compacted Into One 

A week and a half review for June 22th – 30th

I have been slacking a little on doing my weekly reviews. I wanted to bring you up to date on what I have been cooking within the past few weeks.

Garlic Parmesan Zucchini Casserole – An easy side dish recipe that comes together less than thirty minutes. It’s the perfect way to get kids to eat their veggies.

Cajun Chicken Alfredo Pasta – This dish makes an excellent thirty-minute meal for a busy weeknight. I’m certain that it will become a new favorite in your family.

Broccoli Cheese Chicken Bake Recipe – Incredibly easy, requires only four ingredients and it’s delish! What more could you want?

Slow Cooker Pineapple Pulled Pork Tacos – These tacos were beyond delicious! They have an awesome blend of sweet and tanginess flavor. They were one my favorites!

Bang Bang Brussel Sprouts – Get your taste buds ready for some serious bang (spicy). These too were another favorite of mine. Check out my first cooking video

Coming up this week on cooking with Court

Honey Garlic Chicken Stir Fry

Slow Cooker Greek Spiced Roast
Side dish Garlic Roasted Green Beans and Mushrooms

Garlic Parmesan Crusted Salmon and Asparagus

Food Fun Fact: Did you know that brussel sprouts are baby cabbage?

 

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

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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