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Monthly Archives: June 2017

Sweet & Tangy Tacos 

Slow Cooker Pineapple Pulled Pork Tacos

Ingredients

2.5 lbs pork tenderloin
28-oz can pineapple chunks with juice
¼ C Bragg
2 Tbsp apricot preserves
½ tsp garlic powder
½ tsp pepper

Pineapple BBQ Sauce:

¾ C Ketchup
3/4 C reserved pineapple chunks
3 Tbsp apricot preserves
3 Tbsp brown sugar
1 Tbsp white wine vinegar
2 Tbsp lime juice

Extras:

16 corn tortillas
cilantro
8 oz. goat cheese
green onions

Directions

1. Place pork tenderloins into a large crockpot insert. Set aside. Next, combine the pineapple juice from the can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce. Set your slow cooker on LOW for six-eights hours.

2. During the last thirty minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce:

3. Combine all ingredients in a food processor or blender and puree until smooth. If you like your BBQ sauce hot, heat it up in a small saucepan before serving. Discard excess liquid from the shredded pork in the slow cooker. Serve pork hot in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Yum, yum!

 

Source Gluten Free With L.B.

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Cook. Learn. Relax.

It’s amazing how what you can learn when you are cooking. Whenever I learn something new when I am cooking I get really excited. For me, it was no different because when I was preparing this Cajun Chicken Alfredo Pasta I learned how to make my own chicken broth. I was very proud of myself. I didn’t realize how easy it was to make. I have the full directions in the recipe but all you have to do is boil the chicken in a large pot filled with water for a certain amount of time. There! You have it. You just made yourself chicken broth. Congratulations!!! 😊 You can either pour it into an airtight container and freeze it for six months or use it to cook the pasta.

Back to the recipe

The night I made this my brother’s friend came over to spend the night. To my amazement, both my brother and his friend not only ate it but they too LOVED IT!!! It was practically gone the next day. This Cajun Chicken Alfredo makes an excellent 30-minute-meal for a busy weeknight! I promise that it will become a new favorite in your family.

Cajun Chicken Alfredo Pasta

Ingredients

8 oz. bowtie pasta (or your favorite type)
1 head of broccoli, cut into pieces
2 Tbsp butter
3 cloves garlic, minced
1 lb boneless, skinless chicken breast
2 – 3 tsp Cajun seasoning, to taste
4 oz cream cheese, softened and cut into small pieces
1 C milk
3/4 C freshly grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed

Directions

1. Place raw chicken breast in a large pot. Fill the pot with water until the chicken is covered. Place the pot on the stove and cook on medium/high heat for fifteen to twenty-five minutes or until it’s cooked through. When the chicken is finished remove from the heat. Place a colander on top of a large bowl carefully pour the chicken into the colander to let it drain. Then cut the cooked chicken into bite size pieces. Set the chicken aside.

2. Meanwhile, pour the chicken broth back into the pot.  When it comes to a full boil add the uncooked pasta to the large pot of boiling water/broth. Cook until noodles are tender, but add the broccoli to the pot of boiling pasta water/broth about one minute before the noodles are done. Drain and set aside.

3. In the same large pot, melt the butter over medium heat. Add the garlic and cook for about two minutes, stirring constantly. Add the cooked chicken pieces and season with cajun seasoning. Cook for two-three minutes.

4. Add the cream cheese, stirring well until melted and smooth, two-three minutes. Gradually add milk and stir until it’s fully incorporated into the sauce. Stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is the desired consistency. Add broccoli and hot cooked pasta and stir to combine.

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Source Tastes Better From Scratch

Court’s Cooking Notes: If you’re not quite yet comfortable cooking on the stove you can also bake your chicken. But, this time I am not going to tell you what to do because I want to challenge yourself to figure out what to do and how to do it.

Turning a thought into a Reality

 

I recently mentioned in another article that I started the process of making cooking videos. I also said will not upload any just yet because I have been making some practice videos. The process is going really well. I’m having a great time! Yes, of course, I will post some real soon. My goal is to have a video uploaded on my blog and on my Facebook page sometime either next week or early next month. So be on the outlook for one.

Now onto the recipe

Garlic Parmesan Zucchini Casserole is a simple side dish recipe that comes together less than thirty minutes. It’s the perfect way to get your kiddos to eat their vegetables.

Garlic Parmesan Zucchini Casserole

4 C grated zucchini
½ tsp salt
½ C finely diced onion
1 Tbsp minced garlic
2 eggs
½ C grated Parmesan cheese, plus an additional 2 tablespoons
1 C shredded mozzarella cheese
½ C Shredded cheddar cheese
½ C Panko breadcrumbs
2 Tbsp melted butter

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a small baking dish with cooking spray and set aside (I recommend using an 8-inch or an 8-in x 5-in baking pan.)

2. Place zucchini in a colander, sprinkle with salt and allow to sit for approximately ten minutes (this will help draw out some of the water from the zucchini). After ten minutes, squeeze out the majority of the moisture from the zucchini.

3. In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.

4. Bake uncovered for twenty minutes. Meanwhile, in a small bowl, combine the melted butter with breadcrumbs and two tablespoons of Parmesan cheese. Stir until completely combined. After twenty minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about five-ten more minutes, or until the top is golden brown and crispy.

Court’s Cooking Notes: You can use yellow squash as a substitute for zucchini. Also, this dish would be an excellent side for Cordon Bleu Chicken or Grilled Turkey Patties.

Source The Seasoned Mom

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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

Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

A Love For Green Veggies

Garlic Parmesan Roasted Asparagus
INGREDIENTS

½ lb fresh asparagus
½ tsp salt
½ tsp fresh ground black pepper
3 cloves minced garlic
2-3 Tbsp parmesan cheese
olive oil spray

Directions

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

1. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet. Spray the asparagus lightly with a coat of olive oil spray.

2. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then layout into an even layer again. Spray with one more light coat of olive oil. Bake in the preheated oven for eight minutes. Remove from oven and serve immediately. Enjoy!

Source Belle of the Kitchen

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A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

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