Broccoli can taste delicious

Hello cooks,

So I am going to be telling you as I promised how to make broccoli taste yummy. For me, this side dish is very addicting. Why you might ask???
Because it is full of zest and my all time favorite – parmesan cheese. Lol, I have an obsession with it. And of course, yes, the dish does involve working with an oven which in a way is excellent cause it will help you feel more confident dealing with it. If you use the appliance often, you someday will overcome your fear of using it.

Here’s the fabulous recipe:

Roasted Lemon Broccoli Parmesan

Ingredients

24oz broccoli florets
3 Tbsps of olive oil
Two cloves garlic, minced
1/2 C grated parmesan, divided
Juice of 1 small lemon
Two lemons, cut into wedges (Small)

Instructions

Preheat oven to 425F Line a baking dish with foil and spray it with non-stick cooking spray and set aside.

In a large bowl, stir broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the parmesan. Mix all of the flavors until well blended. Arrange broccoli in a single layer on the dish and place lemon wedges around as you see fit. Bake for twelve-fourteen minutes, or until soft. Take it out of the oven and sprinkle the remaining of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Now I completely understand you still might be a little nervous using the oven but remember what I shared with you in my last post that God will assist you in giving you boldness whenever you become afraid of doing something. 🙂

Thank you again for reading and have a great weekend.

 

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Recipe was adapted from The Rookie Cookie 

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A Messy Favorite

Hello, readers

Today I am sharing with you on how to make one of my most-liked American foods and that is sloppy joes. I like this version of the dish because it’s full of flavor and delicious. I am very well aware that some of you are not quite yet comfortable using the stove or being around heat but trust me YOU will get there someday. 🙂

Here’s the recipe:

Homemade Sloppy Joes

Ingredients

Two cloves garlic, minced

1lb ground beef (or turkey)

2 Tbsp of olive oil

8oz tomato sauce

1/2 cup ketchup
1/4 cup brown sugar
2 Tbsp of Worcestershire sauce
1 tsp of mustard
1/2 tsp garlic powder
1/4 tsp onion powder
Freshly ground black pepper, to taste
Hamburger buns
Sliced pickles

Directions

Set a large saucepan over low heat. Add two tablespoons of olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium-high, and cook until no longer pink, breaking apart and stirring as meat cooks. Drain grease from meat.
While meat is cooking, make the sauce. In a medium dish, stir the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over cooked meat, stir, and cook gently for a few minutes until warm. Serve on hamburger buns or rolls with sliced pickles on top.

I also would like to share with you one of my beloved Bible verses that always helps me whenever I get nervous using either the stove or the oven: “This is my command—be strong and courageous! Do not be afraid or discouraged. For the Lord your God is with you wherever you go.” Joshua 1:9 NLT I love this verse because it reassures me that God is constantly watching over me regardless of what I’m doing. My hope and prayer for you are to be bolder with your cooking.

Tomorrow I am going to teach you on how can make broccoli taste really GOOD!

 

Recipe adapted from Five Heart Home 

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Mexican food with a twist

Hello 🙂 I hope you had a great weekend. I know I did! Okay so let me ask you a question, what do you like to eat besides American food? I’ll tell you what mine is Mexican, and my favorite dish is fajitas with chicken. I also like soup. If you are the same as me, then I want to share with you on how you can make chicken fajita soup assistance provided by your crockpot/slow cooker. Here is the recipe:

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 (10.75 oz) cans condensed cream of chicken soup
one cup salsa
2  C. frozen corn
one (15 oz) can of black beans
1½ cups water
One tsp ground cumin
½ tsp dried cilantro
One cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Directions

I sprayed my slow cooker with non-sticking cooking spray. Added the chicken to the bottom of the slow cooker. In a medium sized mixing dish, stir cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour mixture over the chicken. Cook on low for four-six hours. Take the chicken and tear apart with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about fifteen minutes. Serve with your favorite toppings.

Thank you so much for reading today’s post. I hope and pray that with my courage to cook with limitations inspires you to try. 🙂

 

Recipe adapted from The Recipe Critic 

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A love for Barbcue

 

I want to share with you what I enjoy using for when I’m cooking, and that is my crock pot. Why you might ask??? Because all you have to do is dump all of the ingredients (for whatever the recipe calls) into the pot, turn it on and forget it for a few hours during the day and when dinner time rolls around your food is ready to eat.

Here is what I usually do when I find a dish I want to cook. I typically start in the mornings, so that it will take all day. I always make sure to read the list of ingredients and directions thoroughly, so that I don’t forget anything. Then I will get the appropriate size pot, and the things needed for the recipe, and dump all of the ingredients into the bowl. Then turn on the heating base to the appropriate heat setting. Cover, and let the crockpot do the rest of the cooking. Lol, that is my all time favorite part of when I get to have the pleasure of using that incredible cooking machine.

Do you know what else I like? I love pulled pork sandwiches. They are amazing! Here are three reasons why they’re my fave; 1. Very messy 2. Delicious 3. Last but not least it’s incredibly satisfying. 🙂

I want to share with you this Slow Cooker Texas Pulled Pork Sandwich recipe. They are 100% tasty and incredibly easy to prepare. Oh get this you don’t have to eat it as a sandwich you either can eat it with a slice of cheese or just by itself. Whichever way you decide how to devour this I promise you won’t be complaining. Enjoy!

Slow Cooker Texas Pulled Pork Sandwiches

Ingredients

One tsp of vegetable oil
1 4 lb pork shoulder roast
1 C. Sweet Baby Ray’s barbecue sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 cup of light brown sugar
1 Tbsp of yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp of chili powder
One extra large onion chopped
Two large cloves garlic, crushed
1 1/2 tsp dried thyme

Optional:
8 Hamburger buns split
Two tablespoons of butter
Cheese slices

Directions

1. Pour the vegetable oil into the bottom of the of a slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and tyme. Cover and cook on low for six to seven hour or until the roast shreds easily with a fork.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. (If you don’t feel 100% comfortable using a hot skillet on the stove at the moment then it’s totally okay. 🙂 However, if you still would like to toast your bread, then I prefer using a toaster (And yes even I use it) because you don’t have to worry about burning yourself as much. After toasting get a spoonful of pork and spread on the toasted bread and Oh, I am HUGE cheese fan, so if you are a cheese lover like me, you can put a slice on top of your lovely masterpiece. Then you’re ready to eat. Enjoy! 🙂

After you’ve finished eating be sure to wait until the crock pot is completely cooled before you put away the leftovers.

Just a few things: if you have sensitive eyes and cutting onions make your eyes water, don’t feel embarrassed because I always cry lol. I know it might sound silly, but one thing that has worked for me so far is wearing my swim goggles. If you don’t want your eyes to water and sting; then my suggestion to you is wearing swim goggles (If you own a pair) or do whatever works while you’re cutting up the onion. Also, if you have a food processor you can put the onion in it little at a time to chop it up. I typically will put an onion in my food processor to speed things up a bit. If you don’t have a clue what I’m talking about or don’t own one of the kitchen appliances I’ve mentioned today in today’s post that is entirely fine with me, there will be links to websites on my links page for what they are and where you can buy them.
Next week I will be telling you about how to make a beloved Mexican dish into soup using the crockpot, cooking homemade sloppy joes on the stove and roasting broccoli in the oven. I know it’s crazy scary stuff for some of you readers but, YOU CAN DO IT!!! 🙂

Recipe adapted from All Recipes

Sweet and Tangy

I am a HUGE Chick-fil-A fan and love Chick-Fil-A Sauce. If you are a fan too and love their sauce, then you’ll want to try this Homemade Chick-fil-a Sauce Recipe! I enjoy using it for dipping Chick-fil-a’s Waffle Fries, chicken strips and their chicken sandwich. I could it eat all of the time if I could. One of the remarkable things about this recipe is that I can make a small or large serving. If you are having some chicken nuggets and french fries for lunch, make the little recipe. If you are planning on to feed a crowd, prepare the large recipe, so there is plenty to share.

Homemade Chick Fil A Sauce Recipe!

INGREDIENTS:
3 Tbsp. Ken’s Honey Mustard or any other brand you have available
1 tsp. KC Masterpiece Barbecue Sauce or any other brand you have available

DIRECTIONS:
Stir the ingredients together in a bowl and serve! That’s for a small batch. A Large Batch would be 2 Cups of Kens and 1/4 Cup KC Masterpiece.2016-03-03 12.21.43

 

Recipe borrowed from Passion for Savings

Chicken Dish Fave

Hello, everyone!

Sorry that I haven’t been posting anything lately. I took a break last week. It was really nice! I have new ideas/plans for my blog for the remaining of 2017 and for the new year. I’m very excited! But I am now finally back to what I do best and love!

Before I tell you about today’s recipe I want to share with you some exciting news in regards to my blog.

On Sunday evening I found an organization’s site on Instagram called yoocan – do anything. They empower people with special needs with a variety of stuff such as art, music, acting and more. After I read their about page I immediately felt inspired to contact them.

They emailed me the next day saying not only they would be happy to help me promote my blog but they also said that they loved my work and what I am doing. They personally asked me to write my story on what inspired me to cook while having physical challenges myself and how I want to encourage others with special needs that they CAN cook too.

This is getting to be pretty awesome! It’s funny how you can come across something like this on the internet. I seriously can’t wait to see how many people are going to be encouraged by seeing my story and blog. I have included two website links at the end of this post. One will lead you to my story. Two is my ten cooking tips.

Now onto the recipe!

I cooked this Honey Dijon Garlic Chicken Breast in the spring of last year. It has become one of my favorite chicken recipes ever since. They were delicious and looked great! I love it because it has a sweet and tangy taste. And it’s incredibly easy to make and clean up was easy as 1-2-3.

Here’s the recipe:

Honey Dijon Chicken Breast

Ingredients

1 lb large boneless skinless chicken breasts, about 6 ounces each

3 Tbsps of butter

Six cloves minced garlic, It’s approximately a teaspoon

1/4 tsp salt & pepper                                                                                                                  1/3 C honey

2 Tbsps of Dijon mustard

Instructions:

Preheat your oven to 425F degrees. Line an 8×8 or 9×13 inch baking dish with aluminum foil and grease it with non-sticking cooking spray before you cook your chicken.

1. Be sure that your baking dish is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.

2. To prepare the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper.

3. Carefully remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and season the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.

Source Rock Recipes

A video for this recipe will be here shortly.

Ten Tips for cooking

My story

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