Monthly Archives: November 2016

Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner

Ingredients

8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste

Directions

Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker

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Insanely Addicting Pecans 

Simple Cinnamon Sugar Pecans ~ Excellent for the Holidays ~ perfect as a homemade gift ~ perfectly delicious! 😀


Cinnamon Sugar Pecans

Ingredients

1 egg white
2 Tsp water
2 tsp Watkins pure vanilla extract
1lb Fisher Chef pecan halves
1 C sugar
½ – 1 Tbsp ground cinnamon (Depending on your preference)
½ tsp salt

Instructions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper and or foil, lightly grease it with cooking spray. Set aside

Combine the sugar, cinnamon, and salt in a medium/large Ziploc bag. Set aside. Using a fork whisk together egg white, water, and vanilla in a large bowl until foamy. Add the pecans to the large bowl and stir to combine, coating each pecan in egg white mixture. Pour coated pecans into the Ziploc bag, seal tightly and shake to fully coat in cinnamon/sugar mixture Spread out in a single layer onto the previously prepared baking sheet. Bake for fifty minutes to an hour or until they become aromatic, stirring every ten minutes.

Notes: You have to watch them carefully as they can easily burn.

Source Firefly Tales

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Coming up next week on cooking with Court

Italian Sausage Sheet Pan Dinner

Slow Cooker Balsamic Glazed Roast Beef

Butternut Squash Alfredo Pasta
or Chicken Noodle Soup

Happy Early Thanksgiving!

I should have written this yesterday, but I was tired lol. Anyways, as some of you already know I have somewhat decided to take a break this week from blogging and write one more blog post after this one.  Why you might ask??? because my brain needs a break lol and plus it’s Thanksgiving week 🙂 However, I wanted to give you the low down of what I intend on cooking this week.

Sunday Night: I prepared Cowboy Chili. This dish is perfect for those cold winter days and will quickly warm you up. And oh lol, If you love a little kick to your chili, then you will certainly dig this dish. It’s delicious!

On Tuesday afternoon I will try to roast pecans, then later that evening I will be cooking  Cheeseburger Macaroni. If you are looking for some true comfort food, then I totally recommend Cheeseburger Macaroni while watching your favorite movie.

On Thanksgiving day I will be attempting to baking Libby’s Pumpkin Pie. Need an idea for a dessert to bake for  Thanksgiving? Then this pie is the perfect one for you. 🙂 It’s incredibly easy and very yummy!

Thanks for reading and have a great week. 😀

th

 

Out of this world Quesadillas

Who loves quesadillas? I know I do! 😀 Ha, last night was my first time to make them, and I think I did an excellent job for my first time lol.

These are easy, no-fuss quesadillas that are slightly crispy, completely cheesy and amazingly delicious! These Cheesy Ground Beef Quesadillas would make the perfect meal for busy weeknights!

Cheesy ground beef quesadillas

INGREDIENTS

1 Tbsp. Butter
⅓ cup chopped onion
1 tsp. salt
1 lb. extra lean ground beef
One can (8 oz) tomato sauce with basil, garlic, and oregano
1/8-1/2 tsp. red pepper flakes, if desired
Eight 10-inch flour tortillas
4 C shredded cheese

INSTRUCTIONS

1. In a big skillet, melt the butter. Combine diced onion and cook until the onion starts to turn transparent and edges become golden brown. Combine the ground beef and a pinch of salt and cook until meat is no longer pink. Drain any grease. Combine the tomato sauce and the red pepper flakes and simmer for ten minutes. In another large skillet melt some butter (approximately one tablespoon to start) over medium heat and place a tortilla in the skillet.

2. Sprinkle approximately ½ cup of the shredded cheese and then top it with some of the meat (approximately ¾ cup). Top with another tortilla and coat butter all over the top of the tortilla. Cook until golden brown and then turn over and cook on the other side for about three-four minutes or until golden brown. Return with remaining tortillas, adding more butter to the pan as required. Remove from pan and slice into triangles. Garnish with sour cream, fresh cilantro, and guacamole, if desired. Serve with refried beans as a side dish. 

Source 5 Boys Bakers

NOTES

If you don’t own tomato sauce with basil, oregano, and garlic and you just don’t feel like making a dash to the store, then just use a can or regular tomato sauce and combine approximately a ½ tsp. of basil, ½ tsp. of oregano and a clove of garlic, minced.

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The various ways to get your Buffalo Chicken Fix

This Buffalo Chicken is dangerously delicious and incredibly easy. Here are three different ways you can eat it to satisfy your craving: 1. Eat it by itself. 2. You can top it with some crackers. 3. Serve on toasted buns with a slice of cheese. Number three was my choice. Yummy! That’s what I love about this recipe; you can choose to eat it which ever way you want 🙂 I promise you won’t regret it and oh once the chicken touches your taste buds you will be hooked on this stuff. I know I was. Haha!

The World’s Easiest Buffalo Chicken Sandwiches

Ingredients

3 lbs boneless, skinless chicken breast, rinsed and pat dry

Non-stick cooking spray

1 (1-oz packet) ranch salad dressing mix

1 (12-) bottle Frank’s Buffalo wing sauce

6 hamburger buns

6 oz cheddar cheese, sliced

Directions

Use a four or six-quart slow cooker insert. Lightly grease your crock pot with non-stick cooking spray and place the chicken into the insert. Pour in the salad dressing mix and the buffalo wing sauce. Cover and cook on low for six to seven hours. After the chicken is finished cooking shred the chicken completely with two forks, and serve on toasted buns with a slice of cheese, if desired.

Source  365 Slow Cooker Suppers

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Announcement: I wanted to let you ahead of time that since next week is Thanksgiving, I will be doing some cooking but will not be blogging as much. I’m going to write only one blog post in regards to roasting pecans.

The Magic of Roasting a veggie

Here is the recipe that I mentioned on Tuesday, in my blog post cider dijon pork chops. And as some of you already know this dish did not make it to the table for Monday night’s supper. Lol, because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. Ha, I even was mentally thinking to myself “Ok Courtney don’t forget to grab the carrots.” And I still neglected to get them. Oh well 🙂 I still managed to cook this dish after purchasing one bunch of carrots. Haha! 

This garlic parmesan roasted carrots is seriously the easiest and most delicious side dish ever! Here’s the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 😀

Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp salted butter, melted 
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9×13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Source Rasa Malaysia

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One pan + the chef (You) + five ingredients = a tasty meal

Ha, I know this is a bit off subject, but I was intending on making a Garlic Parmesan Roasted Carrots recipe as last night’s side dish but didn’t get to because I completely forgot to purchase one bunch of full size/large carrots and did not feel like making another a run to the store haha! However, thankfully there were some leftovers from my late Sunday afternoon snack (Brown Butter Garlic Honey Roasted Carrots) so then I decided to reheat that in the microwave and used it as a replacement. And yes, of course, I still plan on making the Garlic Parmesan Roasted Carrot recipe.

Finally onto today’s original subject

You only need one pan, five ingredients and approximately twenty minutes for these easy cider dijon pork chops. It’s a simple weeknight dinner that your whole family will enjoy!

CIDER DIJON PORK CHOPS

INGREDIENTS

Four small boneless pork chops (about 1.3 lbs. total)
2 tsp minced garlic
2 Tbsp olive oil
½ C apple cider
1 Tbsp Dijon mustard
⅓ heavy whipping cream
Salt and pepper, to taste
Optional Topping: fresh rosemary

Let’s get cooking! 😀

Directions

1. Season your pork chops with salt and pepper on both sides. Heat approximately two tablespoons of olive oil in a large skillet over medium-high heat for one-two minutes. Swirl to coat the pan. Combine the garlic and cook, constantly stirring, for about one more minute. Place chops into the skillet and cook for five-ten minutes on each side, or until cooked through.

2. Remove chops onto a plate and set aside. Pour cider into the pan and scrape up the bits as you stir. Let the cider simmer for about one minute, then combine the mustard and stir in the cream. Cook the sauce for about two-three minutes, then pour over the chops and serve. Garnish with fresh rosemary, if desired.

Source The seasoned mom

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