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Monthly Archives: October 2018

Creamy spinach chicken casserole

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

2-5 lαrge boneless skinless chicken breαsts, cut horizontαlly

8 oz. creαm cheese, softened

2 C. spinαch, rinsed

1 Tbsp. olive oil

4 oz. Mozzαrellα cheese, shredded

The mαrinαde:

3 cloves gαrlic, minced

1 Tbsp. olive oil

1/2 tsp. red pepper flαkes, optionαl

1/2 tsp. Itαliαn seαsoning, optionαl

1 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Position α rαck in the center of the oven αnd preheαt the oven to 400ºF (200°C).

2. In a small bowl combine the olive oil, gαrlic, Itαliαn seαsoning, αnd red pepper flαkes. Stir well. Next grab a basting brush and spread the marinade all over each chicken breast and place them in a plastic container. Seal the container with a lid and place in the refrigerator for ten – fifteen minutes while you prep the remαining ingredients.

2. Quickly wilt the spinαch in α skillet with one tαblespoon of olive oil, set αside.

3. Arrange the chicken breαsts drαined from the mαrinαde in α bαking dish. Spreαd the creαm cheese mixture over the chicken αnd lαy spinαch on top of the creαm cheese. Finαlly, sprinkle mozzαrellα over the top.

4. Bαke for twenty-thirty five minutes. Chicken is done when cooked through to αn internαl temperαture of 165˚F (75°C). Serve wαrm with α side of cαuliflower rice, or bαked veggies. Enjoy!

Source Dimar’s Kitchen

Court’s cooking notes

You can also leave the chicken in the fridge for eight hours to overnight.

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A vacation of a lifetime

I believe that I have mentioned this before, but as some of you know, I am a big fan of the Food Network’s The Pioneer Woman also known as Ree Drummond. I love to watch her show and try her recipes.

For my birthday gift at the end of the month my mom, grandparents and I are going to go see her store and restaurant that’s located in Pawhuska, Oklahoma. I am so very excited about this trip! I will take some pictures and post them after I get back home.

In honor of my all time favorite celebrity chef I want to share with you this delicious bow tie lasagna recipe! You totally should make this recipe. Seriously, make this now.  Even if you’ve never cooked before in your life, you can make this pasta.

PIONEER WOMAN BOWTIE LASAGNA

Ingredients

1 lb bowtie pasta

1 Tbsp. olive oil

1 lb ground chuck beef

1/2 C. onion

1 jar spaghetti sauce (or 3 cups homemade)

1 tsp. salt

1/2 tsp garlic powder

1 heaping teaspoon Italian seasoning

1 C. shredded mozzarella

1 C. sour cream

Directions

1. Boil the pasta in a large pot of salted water until al dente, drain.  In a large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to the skillet.

3. Pour the cooked pasta on top of meat, then drizzle on olive oil.  Pour the jar of sauce, salt, garlic powder and Italian seasonings.  Stir.  Add cheese and sour cream.  Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or additional mozzarella, if desired.

Source Katie Cooks Dinner

Chops, Taters, and gravy

If you love pork chops, potatoes in gravy then you are going to enjoy this savory dish! Oh and you only need a salad to complete this meal.”

Creamy Pork Chops and Potatoes

Ingredients

6-8 pork loin chops (boneless or bone-in)

6 russet potatoes, peeled and sliced

2 10 oz. cans condensed cream of mushroom soup

1 12 oz. can evaporated milk

3/4 C. water

1 package Lipton onion soup base

1/4 tsp.pepper

1/4 tsp. salt

French’s fried onions, optional

Directions

1. Grease a 9×13 baking dish with non-stick cooking spray. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. In a large bowl combine together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with aluminum foil and bake at 325 for 2- 2 1/2 hours. ***, REMOVE foil the last 1/2 hour to allow browning.

Source Joy in the kitchen

Court’s Cooking Notes

If your oven cooks low, increase your temperature by 25 degrees…  you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made