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A fun weekend and crispy chicken

Hey cooks, Before I start telling you about today’s recipe I want to share with you a little bit of what I did last weekend and why. On Saturday morning, I participated in a 5k named Walk with me benefiting an organization called Easter Seals. The event was at the Houston Zoo. I had a fabulous time looking at all of the animals and cherishing God’s beautiful creation. I’ve included a collection of some photos from the walk at the very bottom of my post.

Why did I walk in the fun run you might ask??? because of two reasons; 1. When I was first diagnosed with Cerebral Palsy, my parents were nervous and didnโ€™t what C.P. was so they turned to Easter Seals for help. 2. I have been walking in this 5k since 2013, after I had discovered they assisted my family and me, thought it was cool and decided I would give back to a fantastic organization that helped my family and me so long ago.

And for those of who don’t know what Easter Seals is; they provide numerous of services, resources, and other programs to kids and adults who have various special needs just like with my family and me.

Finally moving on to today’s original topic lol

One of my all-time favorite social media sites I often go to besides Facebook for cooking inspirations is Pinterest. I admit it’s pretty addicting lol. I enjoy scrolling through it looking for recipes to cook and blog about like the one I’m going to be showing you in a few seconds. I chose to cook this one today because of two reasons; 1. They are delicious 2. Since I’m encouraging you to overcome your fear of using the oven or stove, I thought I’d let you decide how you want to cook your chicken. Like me, for example, I prefer to bake mine. Have fun and if you start to worry remember to ask God for help. ๐Ÿ™‚

Fried or baked crispy coconut chicken

Ingredients

Vegetable oil for frying
Non-stick cooking spray for baking
1/2 C. flour
1/4 tsp salt
1/8 tsp pepper
1/4 – 1/2 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 – 4 C. of sweetened coconut flakes (Baker’s Coconut)
3 – 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Preparation instructions for chicken

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. I cut my chicken into strips.

2. In a bowl mix flour, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.ย 

3. In a third bowl add coconut flakes. Take chicken and immerse in flour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate and or a baking dish. Do this to all chicken.

Directions for frying

In a medium pot, add 2 – 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
Once the chicken is ready, check the oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If bubbles do not form around the spoon, then the oil is not hot enough.
Once the oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into the oil. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes. Gently remove golden chicken and set on a paper towel-lined plate. Cook chicken in batches if all does not fit into the pan.

Baking Method

If you’d rather BAKE instead of fry, follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non-stick foil, and spray with non-stick cooking spray. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through.ย 

Once all chicken is cooked, serve with your favorite sauce.
I dig this with a batch of homemade Chick-Fil -A sauce or choose your favorite dipping sauce and enjoy!

Recipe adapted from Nums The Word

Thank you so much for reading and have a great night!

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Death by Chocolate

I’ve decided every other weekend; I would pick certain recipes to make and then I’ll write about them. These recipes will be simple, fun, very healthy, somewhat healthy and some that are not so much. Haha!!! ๐Ÿ˜€ Moreover, for the first few weeks of me beginning this new section, I will not be posting any that’ll include the oven, and you won’t have to bother about wrestling with it. And yes, believe it or not, there are no-baking-required desserts ๐Ÿ™‚ I will be using other small appliances like a blender and a microwave though.

I want to share with you a single serve dessert recipe I tried a few months ago, and I loved it. I hope you’ll enjoy it too just as much as I did!!

Gooey Brownie/Cake In Mug

You’ll Need:

1/4 cup plain all-purpose flour
1/4 cup packed brown sugar
2 Tbsp cocoa powder
2 Tbsp mild vegetable oil or melted butter
2 Tbsp milk or water
1/4 tsp vanilla (Optional)

Optional:

Chocolate Chips

Directions

1. In your heatproof mug, mix all the dry ingredients together, so there are as little lumps as possible. Make sure you get right to the bottom. Then add your wet ingredients, mix, so you get a yummy chocolaty paste.

2. Double check to make sure no dry ingredients have been left out at the bottom of your mug. At this point, you can add some chocolate chips, whatever takes your fancy. Microwave on high for 30 seconds at a time. Each microwave varies. I find that after a minute mine is done to how I like it. It’s cakey on top with a gooey brownie mixture underneath. If you want, pure cake carry on for another 30 seconds until it’s how you like it. Just make sure it doesn’t get that burnt smell!

3. Enjoy! ๐Ÿ™‚

I want to encourage you to feel more confident baking/cooking with an oven, but I also want to make sure that I make my blog fun and a great learning experience on food without making it incredibly overwhelming for you as much as possible.

Coming up in two weeks I’ll teach you how to make peanut butter chocolate smoothies. Yummy! ๐Ÿ™‚

Thanks for reading ๐Ÿ™‚ Hope you are having a fabulous weekend!

 

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Recipe adapted from Musings of a Gem

 

Citrus salmon baked in foil

Okay, so I want to acknowledge three things. The first thing is I need to praise God for providing me the confidence in writing a food blog to not only share my enjoyment of cooking with able-bodied people but also to teach individuals who have physical challenges how to cook and or become more confident in the kitchen. And not mention I’m so very appreciative He has given me the love and talent for cooking because if weren’t for HIM this blog wouldn’t be here today. The next one is I would like to say thanks to all who has read and liked my blog posts. I really do appreciate it! ๐Ÿ™‚ ๐Ÿ™‚

The third one is I’m very thankful I expanded my horizons a few weeks ago in eating the maple glazed salmon. I know I’ve said it before but that dish was fantastic and lol ever since then I feel like my likeness for seafood has increased. I hope if you get a chance to try it you’ll appreciate seafood just as much as I do. Moreover, I’m looking forward to trying new salmon recipes like the one I’m going to be showing you today.

Cilantro-Lime Honey Garlic Salmon (baked in foil)

Ingredients

1 lb salmon
1 tbsp olive oil
salt and pepper
2 tbsp honey
1 tbsp freshly squeezed lime juice
2 tbsp chopped cilantro
3 garlic cloves minced

Directions

1. Preheat oven to 400 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.ย Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.

3. In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon. Do not completely cover fish with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.

4. Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon on a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.

 

5. Enjoy ๐Ÿ™‚ It tastes amazing, I promise!

Recipe adapted from Juila’s Album

Coming up next week

Easy Crockpot Taco Soup or Million Dollar Spaghetti

Crispy coconut chicken

Crusted Parmesan Pork Chops

I hope you have a fantastic weekend. ๐Ÿ™‚ Thanks again so much for reading!

Eating tropical without leaving home

Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you freeย boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

ย Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ยฝโ€ณ โ€“ 1โ€ณ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ยฝ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. ๐Ÿ™‚

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. ๐Ÿ™‚ My hope for you is that you keep practicing and don’t give up. ๐Ÿ™‚

Thank you so much for reading.

 

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Not just for cowboys

I have a very long list of things I love about living in the vast state of Texas. But, I can’t share them with you today because that would take forever. However, I will tell you the two most important, and those are cute cowboys and chili. Not that I’m married to a Cowboy. But, if I ever do I surely would make him this dish. Moreover, if you have one in your life or wherever you have a family of your own then may I suggest you cooking this for your love one(s). And no worries if you don’t have a Cowboy cause they’re not required to eat this dish. ๐Ÿ™‚

For those who don’t live in Texas, I know you probably think we are insane to be eating this dish all year round. But for us, this recipe is full of fantastic flavor and we’ll eat it regardless wherever it’s hot or cold outside. Haha! ๐Ÿ˜€

Cowboy Chili

INGREDIENTS

2 lbs. ground beef
2 Tbsp olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 tsp salt
ยฝ tsp pepper
2 ย C. water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans (optional)
โ…“ C. chili powder
ยผ to ยฝ tsp cayenne pepper (optional)
2 tsp cumin
For thicker chili
โ…“ C. cold water
2 Tbsp of flour

Optional:
Cheese
Cornbread
Fritos
Crackers

Let’s get cooking!

INSTRUCTIONS

Step 1. Pour two tablespoons of olive oil in a medium to large skillet then place meat into the pan. Cook on medium/high heat. Once the meat is thoroughly cooked and no longer pink, dump the meat into a colander ย to drain the fat out.

 

Step 2. Then very carefully transfer the meat to a medium/large pot and return to heat. Add onion, bell pepper, garlic and sautรฉ for 1 minute.

 

3. Next, add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne, and cumin.

Step 4. Bring to a boil over medium-high heat. Decrease heat to low and simmer for 20 min. If you would like a thicker chili mix add โ…“ cup water and 2 Tablespoons of flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

Recipe adapted from Chef-In-Training

5. Enjoy! ๐Ÿ™‚

 

Cooking Tips:

Disposing of the fat

I often use my kitchen sink dispose of the fat as I find it so much simpler and to prevent my sink from clogging up I place a small/medium glass bowl under my colander.

Concern of transferring a freaking hot pan with heated food in it

I know that moving hot food from one pot to another can be nerve-racking for some of you. Especially, if you don’t have a lot of upper body strength due to your physical limitations. I totally understand how you feel. Since I do have Cerebral Palsy, I know what it’s like to be uneasy to carry a hot pot from one section of the kitchen to another. However, because I’ve been doing this for awhile, my discomfort with taking a hot pan off of the stove and transferring it has gradually decreased.

Although, If you are a beginner cook and you frequently feel nervous whenever you carry a hot pot from the stove to the sink and back. Then I have a few recommendations I want to share with you I often use. I hope it will help you feel more at ease transferring hot meat.

I often put an oven mitt on my dominant hand then I’ll pick up the handle of the pan and cautiously transfer the hot pan to my colander. Next, using my non-dominant hand, I slowly dump the meat out with a slotted turner. If you don’t prefer dropping all of the meat all at once into your colander, you can also use a large solid spoon to scoop it out.

I have another chili recipe cooking with the crockpot and will be posting it on my blog pretty soon. That one is not as complex and doesn’t have as many ingredients like this one does.

Keep up the good work. I know you’ll be an excellent chef someday.

Thanks again for reading! ๐Ÿ™‚ย 

Full of creamy goodness

Whatโ€™s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6 ย C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES:ย It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’sย thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of theย choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. ๐Ÿ™‚

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Optionย #2

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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! ๐Ÿ™‚ 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. ๐Ÿ˜€ 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. ๐Ÿ™‚ 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 ๐Ÿ™‚ ๐Ÿ™‚ 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. ๐Ÿ™‚

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. ๐Ÿ™‚

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. ๐Ÿ™‚

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 145ยฐ F.ย 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 ๐Ÿ˜‰ 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! ๐Ÿ™‚

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 ๐Ÿ™‚

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! ๐Ÿ™‚

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.ย 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. ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

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 ยฝ-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 ๐Ÿ™‚ 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! ๐Ÿ™‚

Thank you very much for reading.

 

 

 

Adapted from Food Network