Monthly Archives: March 2016

For buffalo chicken lovers

Who doesn’t love chicken tenders? I know I do! I especially enjoy them with Frank’s buffalo sauce. I have to admit they are the closest thing I’ll eat when comes to eating spicy foods. Haha! 🙂 However, the one thing I don’t like is that they’re usually high in calories. But, the beauty of these tenders only has 171 calories per serving. If you’re the same as me who doesn’t prefer extremely spicy food and rather not eat very high-calorie foods, then that’s great. I am confident you’ll go crazy over these bad boys. 😀 And don’t worry about them being too spicy because they have just enough spice to get you to think ”Wow these chicken tenders are really tasty”.

Baked Buffalo Ranch Chicken Tenders

Ingredients

1 pound lean chicken tenders
1/2 C. Franks buffalo sauce
1 tbsp. light ranch
1 C. panko bread crumbs
non-stick olive oil spray

Let’s get cooking!

1. Preheat oven to 400 degrees

2. While the oven is preheating, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

2. Then in a small shallow mixing bowl stir together hot sauce and ranch.

3. Marinate chicken tenders in hot sauce and ranch combo for about five-ten minutes

4. Line a baking sheet with foil and spray in with non-stick cooking spray.

5. Pour panko bread crumbs in another bowl and coat chicken tenders in the breadcrumbs and place on baking sheet

6. Bake chicken tenders for 15 minutes flipping halfway through

7. Change oven to broil setting and broil each side for an additional one minute to get the perfect crispy crunch.

8. Enjoy!

Notes: If some of you don’t have any idea of what broil is then head on over to my links page, I have a food Encyclopedia on there that will give you info on what broiling is and many other things on cooking lingo. 🙂 Okay so, I confessing to you broiling food in the oven is not one of my greatest gifts at the moment and I am still practicing in the mode. Why you might ask??? because I often forget to check and overcook what is inside lol. However, I did broil my chicken tenders tonight, and they turned out to be pretty good.

In my opinion, broiling is kind of challenging and a little faster than actual baking so you have to be sure to check regularly on your food so it doesn’t burn. But depending on your confidence level of dealing with an oven you do not have to broil your chicken tenders and if you’d rather eat them the way they are then, that’s entirely okay with me 🙂 🙂 Remember being completely confident in something doesn’t happen overnight. So be patient with yourself and continue working on showing the oven who’s boss. 🙂

I hope you’re enjoying what I post on here. My goal for you is that with my courage to cook with my limitations inspires you to try. 🙂

Thank you so much for reading.

 

Recipe adapted from I don’t go to the gym

Cooking chops with cola

I hope everyone had a great Easter weekend. So, today I’m going to be teaching you how to cook with soda using the stove. I’m sure some of you are thinking that sounds yummy but wouldn’t my meal taste sugary and what is the point of cooking with soda? My response to your questions is you don’t have to worry about your food tasting sweet because the heat from the stove eventually will burn off most of the sugar and the main purpose of the soda in this recipe is to keep the chops moist. Do you have any other ideas that would be good to add to it? Let me know below!

 

Coca Cola Pork Chops

Four boneless or bone-in pork chops
Olive oil
1 C. Coca Cola
1-2 C. of Ketchup
Salt and Pepper to taste

Directions:

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Use your hands, a basting brush or paper towels to cover both sides of pork chops with olive oil, sprinkle salt and Pepper them to taste and set aside.

2. In a small/medium mixing bowl stir together coca-cola and ketchup.
Pour your mixture into a skillet and cover your chop. Cook the chops in your skillet covered with the lid over medium for about ten minutes or until thoroughly cooked (will depend on thickness.) If sauce is too thin, remove chops and set aside, then reduce sauce to desired thickness.

3. Enjoy!

I am proud and happy to say my results of the pork chops were a huge success and they tasted excellent. How did yours turn out? I’d love to hear about the outcome of your chops. 🙂

Just a few suggestions: Use a timer so don’t loose track of cooking time and accidentally overcook your chops. Not sure if your food is ready? Stick a meat thermometer through one of the chops and wait until it gets to 145° F. If you prefer not to use your hands, paper towels or a brush to spread oil on each chop you can also pour a few drops into your skillet then if you are physically able to pick it up, gently move the pan around so that the oil will cover the skillet. Make sure the pan is completely covered with oil 😉 so your chops can quickly come off the pan. Also, if you’re worried about burning yourself while using the stove then I highly recommend using a heat resistant glove. Please do not feel awkward cause I occasionally will use one too! 🙂

I am very well aware there are some of you who might be a little uneasy working with either the oven or stove and then those who are nervous using both appliances. And I totally understand some of your thoughts are “this is foolish to have the feeling of fear using an oven or a stove”. and you often probably think you are the only one that has butterflies in your stomach when you’re working with them.

I want to encourage you not to feel embarrassed and I wanted to let you are not entirely alone in the challenge of defeating your uneasiness. And how do I know this you might ask??? Well, because I completely understand what it’s like to endure the anxiety. But I also know that God is constantly watching over me and it gives me extreme comfort knowing He’s with me at all times especially when I have to put to up with the annoying oven lol. Moreover, I also know that God is with you all of the time too and if you ever sense nervousness while working with the oven or stove then my tip to you is to ask Him for help in giving you boldness. Trust me it works 🙂

Later this week, I’ll be teaching you how to cook a healthier version of one my other favorite chicken dishes and a chicken soup that is incredibly good and creamy. Yummy! 🙂

Lol, that’s all for me tonight. Thanks again for reading! Have a great night and God Bless!

 

 

 

 

Recipe adapted from Frugal Living Mom

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Dump it & forget it

I’m going to be sharing with you as I promised an easy recipe. This dish is so simple to make you hardly have to put any effort into it for a few hours, and when it’s finished cooking, you’re ready to eat. I know you are most likely thinking I’m about to show you another meal that involves using the pesky oven, my answer for you is today your lucky day because I’m giving you a break from it. Why you might ask??? Cause you’ve been doing an excellent job showing the oven who’s in control, and I am very proud of you. 🙂 🙂 🙂

Crockpot Ranch Pork Chops

Ingredients

1 lb of boneless pork chops
One can Cream of Chicken Soup
One packet of Ranch Dressing Mix
water (1/2-1 Cups, depending on how thick you like the sauce)
pepper to taste

Directions

Preparing the pork chops

Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Sprinkle pepper on each pork chop and set aside.

Spray the crockpot with extra virgin olive oil non-stick cooking spray. Get a small bowl stir the can of soup, the Ranch dressing packet and ½-1 full soup can of water until mixed well. Pour some of the soup into the crockpot to coat the bottom.
Place the pork chops in the crockpot.
Cover the pork chops with the rest of the soup. Cover. Cook on low for 4-6 hours.

Enjoy!

I recommend you turning on a timer, so you don’t accidentally loose track of cooking time or overcook the pork chops. I always do this, especially when cooking with my crock pot. Sometimes I even turn on two timers.

So starting next week, I want to choose only one crock pot recipe, and the other two will require the stove/oven. I understand it might be a little intimidating for some of you, but I also know if I can manage to cook a difficult dish despite my physical challenges then you CAN 🙂 do it too regardless if you have limitations.

What would you like to learn to make/cook or share? It can be anything from smoothies to a favorite meal of yours. Let me know and I’ll write about it.

I haven’t figured out what to cook next week, but when I do, I’ll post the menu plan on my blog’s Facebook page. So be on the outlook Saturday or Sunday for what I plan on cooking next week. Are you on Facebook? If you said ”Yes.” then that’s great! I’d love for you to go to my page and like it so you’ll always know what I’m cooking each week.

Hope you have a great rest of the week and have a fantastic weekend.

 

 

Recipe adapted from The Mom Maven

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For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

Chicken Parmesan

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites (Approximately 2 large eggs)
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
2 jars marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

3. In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, salt, and teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and a pinch of salt and black pepper, if desired. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

4. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you feel more confident cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

 

 

 

Adapted from Food Network

 

Not a huge seafood fan but…

Hey cooks,

I hope you had a wonderful weekend. Mine was great!

Okay so, I want to ask you a question, do you like seafood? Your answer is probably “yes” or “no”. If some of you said “Yes” then that’s great news. I have no doubt you will enjoy this recipe, I’m going to show you. But if you said “no.” then that’s okay too. I don’t like seafood either lol. However, a few weeks ago while I was searching for recipes to cook and write about I saw this one salmon dish that looked superb and thought to myself hmmm….I should give it a try. And not surprisingly I did eat it and the dish tasted excellent. Now for those who don’t like seafood, I’m sure you are skeptical of me at the moment in which of course I completely understand where you are
coming from because I’m sure you like me, for example, have a few opinions about fish. I will give you my thoughts on fish for one thing they smell terrible and the other one is seafood tastes dull. Lol. But thankfully for this recipe, not one of those beliefs came to my mind and I think it has changed my outlook on seafood and maybe it will do the same for you too! 🙂

Maple Glazed Salmon

Ingredients

3 tbsp maple syrup

2 tbsp soy sauce

1 tbsp fresh ginger, grated

1 1⁄2 tsp of flour

1 tbsp water

4 salmon fillet

1 green onion, sliced thin (white part plus about 2-3 inches of the green)

1 tbsp sliced almond, toasted (optional)

Directions

1. Preheat oven to 450°F

2. While the oven is preheating, get a sheet of wax paper and put it on your kitchen counter. Next, rinse the salmon with cold water then pat dry fish with paper towels.

3. Line a baking dish with aluminum foil and set aside. In a medium bowl stir together the syrup through flour solution until smooth.

4. Place the fillets skin-side-down in a shallow baking dish. Pour the syrup mixture over the salmon. Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving.

I want to let you know I’ve been keeping your uneasiness of using an oven in my prayers and if you ever do get discouraged or sense fear, please don’t give up or say “I can’t do it.” Regardless even if this is your first or third attempt of using one. Just keep on working at it and trust me you eventually will have the necessary courage to deal with one. You are probably annoyed thinking “Courtney what is the point of practicing when I can’t even successfully put the baking dish into or take out of an oven when it’s turned up to four-hundred degrees or more.” My answer to your question is that I know what you are going through and fathom your frustration. I remember when I used to be afraid of using it I’d get very impatient with myself. However, I am not as fearful anymore since I started to enjoy cooking last fall.

I’d like to share with you again one of my favourite verses that I shared with you two weeks ago as a reminder for you to remember that God is always protecting you no matter what you’re doing. “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT

One of the reasons why I love this verse because it reassures me that NOTHING is impossible with Christ especially when an oven is involved.

In my next post, I will show you how to make chicken parmesan.

Thank you again for reading and God Bless!

Recipe adapted from KitchMe

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Broccoli can taste delicious

Hello cooks,

So I am going to be telling you as I promised how to make broccoli taste yummy. For me, this side dish is very addicting. Why you might ask???
Because it is full of zest and my all time favorite – parmesan cheese. Lol, I have an obsession with it. And of course, yes, the dish does involve working with an oven which in a way is excellent cause it will help you feel more confident dealing with it. If you use the appliance often, you someday will overcome your fear of using it.

Here’s the fabulous recipe:

Roasted Lemon Broccoli Parmesan

Ingredients

24oz broccoli florets
3 Tbsps of olive oil
Two cloves garlic, minced
1/2 C grated parmesan, divided
Juice of 1 small lemon
Two lemons, cut into wedges (Small)

Instructions

Preheat oven to 425F Line a baking dish with foil and spray it with non-stick cooking spray and set aside.

In a large bowl, stir broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the parmesan. Mix all of the flavors until well blended. Arrange broccoli in a single layer on the dish and place lemon wedges around as you see fit. Bake for twelve-fourteen minutes, or until soft. Take it out of the oven and sprinkle the remaining of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Now I completely understand you still might be a little nervous using the oven but remember what I shared with you in my last post that God will assist you in giving you boldness whenever you become afraid of doing something. 🙂

Thank you again for reading and have a great weekend.

 

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Recipe was adapted from The Rookie Cookie 

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A Messy Favorite

Hello, readers

Today I am sharing with you on how to make one of my most-liked American foods and that is sloppy joes. I like this version of the dish because it’s full of flavor and delicious. I am very well aware that some of you are not quite yet comfortable using the stove or being around heat but trust me YOU will get there someday. 🙂

Here’s the recipe:

Homemade Sloppy Joes

Ingredients

Two cloves garlic, minced

1lb ground beef (or turkey)

2 Tbsp of olive oil

8oz tomato sauce

1/2 cup ketchup
1/4 cup brown sugar
2 Tbsp of Worcestershire sauce
1 tsp of mustard
1/2 tsp garlic powder
1/4 tsp onion powder
Freshly ground black pepper, to taste
Hamburger buns
Sliced pickles

Directions

Set a large saucepan over low heat. Add two tablespoons of olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium-high, and cook until no longer pink, breaking apart and stirring as meat cooks. Drain grease from meat.
While meat is cooking, make the sauce. In a medium dish, stir the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over cooked meat, stir, and cook gently for a few minutes until warm. Serve on hamburger buns or rolls with sliced pickles on top.

I also would like to share with you one of my beloved Bible verses that always helps me whenever I get nervous using either the stove or the oven: “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT I love this verse because it reassures me that God is constantly watching over me regardless of what I’m doing. My hope and prayer for you are to be bolder with your cooking.

Tomorrow I am going to teach you on how can make broccoli taste really GOOD!

 

Recipe adapted from Five Heart Home 

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