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Sweet chops with a kick

So, I want to show you how to make some bad boy pork chops lol. And let me tell you that these chops had a real kick to them with brown sugar, which turns into a nice sweet glaze. If you’re a wimp like me lol and do not like spicy food, please don’t worry because these chops are NOT extremely spicy-hot. Haha! 😀 But they do contain tons of flavor. In fact, they are stuffed with so much taste that when you bite into one, you’ll send your taste buds into a craze.

 

Glazed Pork Chops

INGREDIENTS

¼ C. brown sugar
½ tsp cayenne pepper
½ tsp garlic powder
1/2 tsp onion powder (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper 
2 Tbsp olive oil
Four thick or thin cut boneless pork chops

INSTRUCTIONS

Preheat the oven to 350ºF.

1. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper. Remove the pork chops from their package. Rinse individual chop with water and pat them dry. Next, massage the sugar-spice mixture over all sides of each chop. The moisture from the meat may dissolve the sugar and create a thick paste with the spices.

 

2. Heat 2 Tbsp olive oil in a large, oven-safe skillet over medium heat. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, or until nicely browned. Transfer the skillet to the preheated oven and cook for another 5-10 minutes to finish cooking.

3. Test the chops with a meat thermometer to make sure the internal temperature has reached 165ºF. Cook longer if needed. Dredge the chops through the thick sauce in the bottom of the pan just before serving.

 

Recipe adapted from Budget bytes

Cooking Notes: If you use thin cut chops like I did, reduce your cooking time and you will not need to place them in the oven.

“Eating is a necessity, But cooking is an art.”

~Annoymous

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Lemon Butter Chicken

Lol, I wasn’t expecting on cooking or blogging today. However, God had other plans, and I had the joy of cooking a delectable chicken supper not only for my family but also for some friends of ours as well. And I always recognize the importance of obeying Him and knew that I had to make this tasty chicken dish. And I, of course, did just that 🙂 I am so thrilled I prepared this meal. Not just because I did it to glorify Him but also cause after coming home from delivering the meal and eating this savory dish myself, I immediately became motivated to write about it.

You are seriously going to want to try this easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken

Ingredients

8 Bone-in, skin-on chicken thighs or tenders
One tbsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Three tbsp unsalted butter, divided
Three cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C. baby spinach, chopped

Instructions

Preheat oven to 400 degrees F.

While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse chicken and dry with paper towels. Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, frequently stirring, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

Recipe adapted from Damn Deilcious 

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Less than five ingredients

I enjoy cooking new recipes. Most of the time, I try to find ones that call for 10+ ingredients. Why you might ask??? Because I like to challenge myself to see how well I follow it. Although I admit, some of the recipes that do call for 10+ ingredients can get pretty stressful sometimes. Moreover, I too certainly love the aroma and the flavor of the variety of barbecue. My preferences are: ribs, pork, and chicken. But my most savored is chicken. And thankfully I found a recipe I seriously wanted to try, not only because it requires just two ingredients and, yes. You saw that right. It simply needs TWO INGREDIENTS. But also, because it has barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most entirely glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.

If you are a barbecue chicken fan like me and occasionally find some recipes complicated due to the number of ingredients, then I recommend you giving yourself some slack for one night lol and giving this one a try. It’s finger-licking good. 😀

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Ingredients

8-10 chicken thighs and or drumsticks (bone-in, skin on)
2 cups of your favorite barbecue sauce (I use Stubb’s BBQ sauce)
olive oil, salt, and pepper

Preheat oven to 400 degrees F.

1. While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a rimmed baking sheet with foil. Set aside.

2. Cover the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin-side down on the already prepared rimmed baking sheet. Bake for 25 minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

3. 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 7 minutes.

4. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Recommendation for step number four: Pull out the oven rack just a tad bit that you placed the baking sheet on instead of entirely removing it from the oven.

What is your favorite food to barbecue?

Thanks for reading! 🙂

Recipe adapted from Bowl of Delicious 

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Pizza with a twist

Bacon cheeseburgers and pizza are mouthwatering. But my preference is pizza. It’s one of my all-time favorite pleasurable foods to eat while drinking a glass of root beer. I especially enjoy it when I’m watching one of my favorite movies the Lord of the Rings trilogy. Moreover, I also like to try new, different things on it as well. Although, some of the toppings I prefer to have on my pizza are bacon and lots of cheese.

Today I’m sharing with you a pizza that has all three wrapped into one.
But first, I want to let you know that this was my first ever most challenging recipe to cook and yes, of course, I did get a little frustrated and impatient because there were some challenges along the way.
However, I was very determined not to give up and because of my determination the outcome of the pizza was very fattening. Haha! 😀
I was so happy with myself for having the will to continue working at it.

If you do not get the results that you wanted, please don’t get discouraged cause presentation doesn’t matter. But, what is important is that you are trying, and I’m proud of you. 🙂 🙂

HAVE FUN!!!!!!

Bacon Cheeseburger Pizza Pinwheels

Ingredients

One can Pillsbury Seamless Dough Sheet
1 C. shredded cheddar cheese
1 C. shredded mozzarella cheese
½ lb lean ground beef
Eight slices bacon
3 Tbsp pizza sauce

Instructions

Preheat oven to 375°F.

1. Pour a few drops of olive oil into a medium saucepan and place beef into the pan. Cook the meat on medium/high heat. Once fully cooked drain the fat. Set meat aside. Next, in a large skillet, cook bacon over medium/high heat and crumble bacon. Set aside.

2. Remove crescent rolls from can and lay out in a long rectangle.
Sprinkle cheddar and mozzarella cheeses on top of crescent rolls.
Sprinkle ground beef and bacon. Drizzle with pizza sauce.

3. Roll up like a cinnamon roll and cut into 8 rolls.
Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

Recipe adapted from Mom on time out

Coming up next week:

Easy Crockpot Taco Soup

Two Ingredient Crispy Baked BBQ Chicken

Glazed Pork Chops

 

Quote of the day: Cooking well doesn’t mean cooking fancy.  

                                         ~ Juila Child

 

 

 

 

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Seasoned salmon baked in foil

I have an incredibly long list of reasons why I love cooking. But, I can’t share all of them with you today because it would take forever.
However, I will tell you the two most important things; 1. For me, I think of cooking as occupational therapy for my right arm. Why you might ask??? because it has little muscle tone and since cooking requires using both hands, it challenges and forces, me to use my right hand a lot! 2. It’s not only an enjoyable hobby, but I also have found it an excellent learning experience. As I am still gradually improving my cooking skills. Haha! 😀

Today to better improve my skill of cooking fish I prepared my third salmon recipe and I wanted to share it with you. This foil packed dinner is fantastic!

And the marinade that this salmon bakes in tells all…

garlic

parmesan

butter

herb…. need I say more?

If you have not tried salmon cooked in foil you need to stop what you are doing and make it for dinner tonight!

Baked Parmesan Garlic Herb Salmon in foil

Ingredients

1½ lb salmon (I use fillets)
3 Tbsp butter
1 Tbsp Lemon Juice
Three cloves garlic, minced
2 Tbsp Grated Parmesan Cheese
½ tsp Italian Seasoning
½ tsp salt
¼ tsp pepper
2 Tbsp fresh parsley, chopped

Directions

Preheat the oven to 375 degrees.

1. While the oven is heating up, 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. Slice salmon into portions and set aside. Next, cut a few sheets of aluminum foil, about 12-inches long or large enough to fold up the individual salmon inside. Then spray each sheet with non-stick cooking spray and set aside.

2. In a small saucepan over medium heat melt the butter. Remove from heat. In a small bowl add lemon juice, garlic, parmesan cheese, Italian seasoning, salt, and pepper. Stir until well combined.

3. Place the salmon skin-side down on the foil. Brush with the garlic butter marinade. Sprinkle the fresh parsley on top. Fold up the edges of the foil and wrap and seal the salmon inside.

4. Place in the oven and bake for 13-15 minutes or until the salmon is firm. Unwrap the top of the salmon and broil the top for 2-3 minutes watching closely so that it doesn’t burn. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

The Recipe Critic 

 

Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

 

Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

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

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child

 

For Peanut butter & Chocolate lovers

I absolutely love smoothies. They are a great treat to have for breakfast or as a snack in the afternoon for when you have a sugar craving and before or after workouts. I too am a HUGE fan of chocolate and peanut butter and love adding both of these sweet companions to my smoothie.

This smoothie consists of six healthy essential ingredients you likely always keep on hand and it can be ready in no time. Chocolate for breakfast or as a snack, include me in! How could this not be great, though? It has three of the excellent flavors, banana, peanut butter, and chocolate all together in one decadent anytime of the day treat.

This is one creamy, protein-rich smoothie you are going to admire!

Chocolate Peanut Butter and Banana Shake

Two large overripe bananas, peeled, sliced and frozen*
1 cup original almond milk or regular milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 tbsp honey (optional)

Directions

Add all ingredients to a blender a process until well pureed. Serve immediately.

Notes: that the sweetness of this smoothie comes from the ripeness of the bananas so be sure to use some that are well ripened. If you still would like it a little bit sweeter you could add in a little honey or cut back a touch on the cocoa powder.

Recipe source: adapted from Cooking Classy

Coming up next week:

Parmesan Ranch Chicken Tenders

Bacon Cheeseburger Pizza Pinwheels

It’s a surprise!!!

Then coming up in two weeks:

5-minute Peanut butter cookie in a mug

How are you doing with your confidence in cooking?

Thank you so much for reading and have a fantastic weekend! 🙂

The charm of roasting a veggie

I cannot believe I am saying this about veggies but ever since discovering the magic of roasting them, I often imagine them saying to me “Courtney, could you, pretty please bake me? I promise I will be your forever best friend.” And not surprisingly while I was looking through my massive homemade cookbook for a side dish to go along with the main meal I found another roasted veggie recipe calling my name. I, of course, reacted to its cry lol.

Although, I do admit I can be particular about what veggie to roast because I’m not a huge fan of most vegetables. However, one of the few veggies I do like are carrots. I also love butter and garlic being baked together, and this roasted carrot recipe has a fantastic combination of all four. I hope you enjoy this recipe just as much as I did! 🙂

What is your favorite go-to veggie to roast?

GARLIC BUTTER ROASTED CARROTS

Ingredients

2 lbs carrots, diagonally cut into about 2 to 3-inch pieces
Five tbsp butter
Four garlic cloves, minced
¼ tsp salt
¼ tsp fresh ground pepper
chopped fresh parsley, for garnish (Optional)

Directions

1. Preheat oven to 425F.

2. Line a baking sheet with foil and grease it with cooking spray; set aside. Cut up the carrots and set aside.

3. Melt butter over medium heat in a medium, or large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

4. Toss the carrots in a large mixing bowl. Next, add garlic butter mixture, pepper, and salt. Stir until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Garnish with fresh chopped parsley.

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Recipe adapted from Diethood

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Million dollar chicken dinner

 I know that I’ve mentioned this in one of my last week’s posts that I would not be able to cook crockpot recipes for awhile due to the glass lid shattering. But, I ended up changing my mind and decided to be productive and made a homemade crockpot lid, so I could make the recipe I originally planned on cooking. How did I accomplish this task you might ask??? I covered the stoneware with foil extremely well, put a flat baking sheet on top of the foil next I placed two mason jars on top of the layer. Lol. The result of this crazy idea worked well. 🙂

Now on to talking about today’s recipe.

Your chicken dinner is seriously about to become fabulous!
Make dinner the highlight of your week when you create this insanely delicious Crock Pot Garlic Parmesan Chicken Recipe! This recipe couldn’t be simpler, and the flavor is off-the-charts delicious!
Not to mention it’s super rich, creamy and ridiculously yummy!
You really can’t go wrong with Garlic and Parmesan… so grab your Crock Pot and let’s begin!

Crock Pot Garlic Parmesan Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1 C (2 sticks) of Butter, softened
1 C Duke’s Real Mayonnaise
1 C. shredded Parmesan Cheese
12 Garlic Cloves, finely minced
½ tsp Oregano
½ tsp Basil
Optional: 1 tsp fresh squeezed Lemon Juice
Optional: pinch of Salt

Instructions

1. Grease crockpot with non-stick cooking spray.

2. Prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry. Add Chicken to Crock Pot

3. Cook on HIGH for 3 hours or LOW for 6 hours {covered}

4. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well. Pour mixture over chicken. Cover, and cook on HIGH for 30 minutes more, or until done.

5. ENJOY!!

Recipe adapted The Frugal Girls 

Country Style Pork chops

If I could live anywhere else besides the suburbs, I definitely would choose to live in the country. Why you might ask??? Because of a few reasons; 1. I love horses and want to own a few someday along with some cows. 2. I want to have a piece of land and live on a ranch with my future cowboy. 3. It’s beautiful and usually peaceful. However, considering I do not live in the country I strive to do my best to find alternatives to help me daydream about these luxuries to satisfy my wanting to live on a farm.

One of my favorite things to choose from to assist me with fantasizing about living on a ranch is food country-style. I too enjoy eating pork chops. A few days ago, I found this recipe that looks so superb that it got me super excited to try these chops and I did!

They tasted absolutely amazing, I literally felt like I was in the country. For those of you who are like me, and do not living on a farm but wish you could then may I kindly suggest trying these bad boys. I’m certain this dish will make you feel like you’re living on one.

Country Style Pork Chops

INGREDIENTS

Four bone-in pork chops
½ C ketchup
¼ C brown sugar
½ tsp salt
½ tsp pepper
Four large onion slices
½ C. cold water

Let’s get cooking!

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 9×13 baking sheet with foil and lightly grease with non-stick cooking spray. Set aside.

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. Season each pork chop with salt and pepper. Set-aside.

2. In a medium bowl, combine brown sugar, ketchup, and water. Mix it up really well. Place pork chops into the previously prepared baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.

3. Cover with aluminum foil and bake for forty five-sixty minutes. Use a basting brush to season pork chops halfway through cooking.

4. Yummy! 🙂

Recipe adapted from Country Recipe Book

Cooking tips: If you are cooking thinner chops then bake them for about 40 minutes.

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Thank you guys for reading! 🙂

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