Monthly Archives: February 2017

Baked Sweet Potato Fries

For a real long time, I’ve wanted to prepare this Baked Sweet Potato Fries Recipe, but I couldn’t get myself to accomplish the task because of my confidence in working with knives and cutting up sweet potatoes. It can be more challenging than regular potatoes, as they are shaped differently and harder to peel.

However, after waiting for about a year and a half, I finally considered giving this recipe a try. It was an incredibly slow process, but I peeled and cut my potatoes the day before I roasted my fries. I admit that I was still a bit nervous, and my patience was beginning to grow thin halfway way through cutting, but I was absolutely determined not to give up and not to have a massive breakdown. So, to help ease my nerves and the time pass by faster I listened to Disney songs on Pandora.

The preparation made the outcome of these fries incredibly worth it. They might not be 100% easy, but they are flavorful and healthy.

 

Baked Sweet Potato Fries

INGREDIENTS:

1-4 large sweet potatoes

Olive oil or cooking spray

Salt and black pepper, to taste

Chopped fresh rosemary, optional

 

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 9×13 baking sheet with foil or parchment paper and grease it with cooking spray.

1. Peel the sweet potato(s) and cut it into strips to look like fries! Attempt to make them all the same size, so they cook equally. Place the potato fries/wedges on the previously prepared baking sheet, spaced out.

2. Spray the fries/wedges lightly with the cooking spray. Sprinkle with spices salt, pepper, and fresh rosemary, if using. Roast in the oven for thirty-forty minutes. Make sure you turn the fries every ten minutes or so. Let them cool quickly and dig in.

Source Two Peas and their pod

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The main dish was Cooking Chops with Cola 

Coming up this week on cooking with Court 

Garlic Herb Roasted Salmon

Million Dollar Spaghetti

Crispy Coconut Chicken

Parmesan-Crusted Chicken

This is an uncomplicated recipe to prepare for your family on a busy weeknight, or it would make an excellent meal to take over to your friend(s) who is sick or for a mom who recently had a baby. It’s not overwhelmingly seasoned, but it has just enough flavor to satisfy your taste buds.

Parmesan-Crusted Chicken

Ingredients

4 boneless, chicken breast cut into halves pounded thin

1/2 C Duke’s Mayonnaise

1/2 C grated parmesan cheese

1/2 C Progresso Italian seasoned or plain bread crumbs

1 Tbsp Italian seasoning

Hot cooked pasta and salad for serving optional

Instructions

Use a four or six-quart slow cooker.

In a small bowl combine the Mayonnaise, cheese, bread crumbs and Italian seasoning. Set aside. Place the chicken onto a cutting board or parchment paper and spread the Mayonnaise mixture evenly over on top of the chicken. Cover and cook on LOW for five to six hours or on HIGH for about three hours. Serve warm with pasta and a salad.

Source 365 Slow Cooker Suppers

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Done in a Flash Salmon Cakes

These Salmon Cakes are unbelievably delicious! You almost don’t even need any sauce for these patties because they are just that good. Plus the wasabi is what gives them that extra kick. They are incredibly easy and fun to prepare. Get this! They take less than thirty minutes. Wow! That means you have time to unwind and drink your favorite beverage!

Wasabi Salmon Cakes

INGREDIENTS

2-3 (6 oz) can(s) salmon boneless or skinless
1⁄4 C Duke’s mayonnaise
1⁄4 cup Panko plain breadcrumbs
1 egg, beaten
2 Tbsp wasabi sauce
1 tsp Bragg or soy sauce
1 Tbsp rice vinegar
1⁄4 C finely diced red bell pepper
extra breadcrumbs if needed
cooking spray for frying

DIRECTIONS

1. Combine all ingredients in a large bowl; add extra
breadcrumbs if needed till the texture is workable.
Roll the mixture into balls and squash into patties.

2. Grease a large skillet with cooking spray. Press the patties into the additional breadcrumbs. Spray the tops of each patty with cooking spray, flip and spray the bottoms. Cook the patties over medium-high heat for approximately six minutes on each side or until nice and brown and firm to the touch.

Court’s Cooking notes:

You can use the same method with Tuna.

Source Food.com

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Cooking Product Tester Newbie

 

A few days ago, I received a direct message from a company called Stove Alert Cooking. They explained to me that they invented a new gadget that prevents your food from burning while you are cooking on the stove. The company also asked me if I would be interested in testing their new device. My immediate response was “yes.”

I am very excited about this opportunity. I not only believe that testing this new product will give my blog more publicity, but it too will very soon help me, you and all other cooks from all different levels, feel more confident cooking with food over the stove, without having to worry about undercooking or burning it.

Here some of the details:

How does it work? 1. Download the stove alert app from your smartphone’s app store. 2. Attach the device to your skillet/saucepan. 3. Connect it to your smartphone’s Bluetooth. Then it will let you know when your food is ready.

When does the testing begin? I start the process next month. The company will be sending me a few surveys throughout the month, and I should receive the actual product by the middle of April.

I will keep you updated on the progress as time goes on.

 

The website Stove Alert Cooking

Frank’s Buffalo Chicken Dip

Instantly cure your Buffalo flavored cravings with this incredibly addicting and savory Buffalo Chicken Dip. This dip would make a perfect tidbit for your next party. 

Frank’s Red Hot Buffalo Chicken Dip

Ingredients

2 cups shredded cooked chicken
1 (8 oz. pkg.) cream cheese, softened Philadelphia
1/2 C FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
1/2 C Hidden Valley® Original Ranch® Dressing
1/2 cup crumbled bleu cheese or your favorite shredded cheese

Directions

PREHEAT oven to 350°F. Line a 9×13 baking dish with foil or parchment paper and grease it with nonstick cooking spray. Set aside.

Mix all ingredients in a large bowl and spoon into the previously prepared baking dish.

BAKE for twenty minutes or until mixture is cooked through; stir. Garnish with chopped green onions if desired. Serve with crackers or vegetables.

Source Frank’s Red Hot

Coming up this week on cooking with Court

Coca-Cola Pork Chops
Baked Sweet Potato Fries

Slow Cooker Parmesan crusted Chicken

Wasabi Salmon Cakes

Taco Popcorn

Taco Popcorn

Ingredients

2 Tbsp coconut oil

3/4 C popcorn kernels or depending on your preference

1/4 C melted butter unsalted

1-2 Tbsp Penzeys taco seasoning or your favorite

1/4 tsp berbere seasoning, optional

1/4-1 tsp salt to taste, optional
Directions

1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Combine one kernel of popcorn and cover the pan with a lid. Once the kernel has popped, place all of the kernels in the pan and put the lid back on the saucepan. Shake the pan to coat the kernels with oil.

2. Shake the pan constantly as you start to hear kernels popping (this prevents burning). When the popping slows down significantly, remove the pan from the heat.

3. Pour the popcorn into a large bowl and drizzle with the butter. Sprinkle with the taco and berbere seasoning and salt and toss to combine.

Court’s Cooking Notes:

If you have a popcorn maker, then you can skip steps one and two. But please be cautious when preparing your popcorn and carefully read the directions that came with your appliance. Have fun and enjoy!

Source Penzey’s

 

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Crispy Southwest Wraps

So for the first time in a long time cooking got a little out of hand when I made these Crispy Southwest Wraps, and it was somewhat stressful. No worries, though, it wasn’t anything major the preparation was just a little messy. Although, I did not let it discourage me to cook this recipe and as always I still had an excellent time cooking!

However, as you can tell they, unfortunately, do not have a photo at the moment because my family ate all of them before I even had the opportunity to take a picture and I also did not like the way my wraps turned out. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly.

These Crispy Southwest Wraps are a tasty combination of a burrito/taco and a wrap all in one. They take less than thirty minutes, and my family loved them!

 

Crispy Southwest Wraps

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1/2 tsp salt
1/2 tsp pepper
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 Tbsp water
1 (14.5 oz) can Goya black beans
1 C frozen corn, thawed
1/2 of a red bell pepper, diced
1 or 2 green onions, diced
1 C cooked rice (leftover rice works excellent! white, brown, rice pilaf, wild rice)
1 1/2 C grated cheese (cheddar, Monterey, or pepper jack)
1/2 C Daisy sour cream
6-8 flour tortillas taco or burrito
Cooking Spray or olive oil, for frying the tortillas

Directions

1. In a large skillet over medium-high heat pour the oil into the pan and add the beef. Cook and crumble until browned. Discard grease. Add the salt, pepper, chili powder, cumin, garlic powder, and water. Stir to combine. Combine the black beans, cooked rice, corn, bell pepper, and onions and toss to combine. Saute for two-three minutes.

2. Heat a large skillet over medium-high heat. Cover a tortilla with a handful of cheese evenly spread across the tortilla. Add a small/medium scoop of the meat mixture, placing it in a line along one end of the tortilla. On top of the meat mixture add a few small dollops of sour cream. Starting at that end, roll the tortilla up, folding in the sides like a burrito.

3. Grease the pan abundantly with cooking spray and place the wraps seam side down in the greased pan. Lightly brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. Serve warm, with salsa.

Source tastes better from scratch

A picture is coming soon. 🙂