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


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!


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.


Thank you guys for reading! 🙂


Zesty chicken & taters in foil

Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?



3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves


Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts 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.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.


4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.


Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂



Million Dollar Spaghetti

Do you ever want to become a tycoon? Not exactly the right one. But, at least you can feel like a millionaire. Well, this ”rich” pasta deserves to carry boastfully that title and will quickly assist you with that. I believe I should start each post about pasta with the same sentence: “I love to eat pasta”. A lot! When I was cooking, this pasta it felt like I was dressing it in an elegant suit as if I had MILLION DOLLARS in my pocket. No, I’m not saying this spaghetti costs a million dollars to make! It’s just so good that it tastes like a million bucks!

Million Dollar Spaghetti


1 Tbsp of salt
1 (16 oz) package spaghetti noodles Barilla
1 lb ground beef
1 Tbsp olive oil
1 (16 oz) jar spaghetti sauce Prego
1/2 C. butter, sliced – divided
1 C. cottage cheese
1 (8 oz) package cream cheese, softened Philadelphia
1/4 C. sour cream Daisy
1 (8 oz) package shredded Cheddar cheese


Preheat oven to 350 degrees F. and line a 9×13-inch casserole dish with parchment paper or foil and set aside.

1. While the oven is preheating, bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, occasionally stirring until “al dente” (cooked through but firm to the bite), approximately twelve minutes. Drain.

2. Add a few drops of olive oil to your skillet then place ground beef into the pan. Next, turn on the stove to medium-high heat. Cook and stir beef in the hot skillet until brown and crumbly, five to seven minutes, drain and discard grease.

3. In a large bowl, combine spaghetti sauce, pasta, and ground beef and stir well. In another bowl combine the cream cheese, sour cream, and cottage cheese until well blended. Place half the slices of butter into the bottom of a 9×13-inch casserole dish. Spread half the spaghetti into the baking dish.

4. Top spaghetti with creamy mixture. Layer remaining spaghetti over smooth mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for thirty minutes. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly brown about for fifteen more minutes.

5. Enjoy! 🙂

Recipe adapted from Sugar Apron

Cooking tips: Before you pour the spaghetti noodles into the boiling water cut them into halves so that you don’t make a big mess.I sometimes will set two separate timers whenever I bake something. I especially do this when I’m not in the kitchen or near the oven.



God laid it on my heart to share with you today being bold and courageous does not only apply to cooking, but it applies to our daily lives too. You might ask how do you know He wanted me to share that with you?

Since I’m a Christian, I can hear Him speak to me. Even though He’s invisible, I know he’s there. This is a great way to live! Sound interesting? I’d love to talk to you anytime.

I understand all of you either have had or are still currently experiencing nervous scary moments of doing something or opening up about a certain subject. I also know how frustrating it can get sometimes. I, myself, have had several experiences in my past when I would get so terrified of talking about certain things or being fearful of doing something! I admit I still get fearful and worry about numerous of things just like you do. However, whenever I do sense fearfulness or something bothers me, I always go to God for help and pray about it.

For example, one of the big concerns I’ve had for a long time is opening up about Cerebral Palsy to certain individuals because I worry about what they might think of me and how they will treat me. However, whenever I do start to worry about people’s opinions of me I often say one of my favorite verses inside my head ”Thank you for making me so wonderfully complex Your workmanship is marvelous—how well I know it. Psalm 139:14.” I love it because it always helps my worries go away, and gradually I have learned not to worry about what others think of me.

I do not know what you’re going through right now, but I need to let you know that God does care about you and your trials. I also wanted to let you know that I will be praying for you. 🙂 🙂 My prayers for this blog are not only to help you improve your confidence to cook, but I also hope and pray that my blog will make a difference in your life.

Thank you so very much for reading my extremely long post. Have a great night and I hope you have a great weekend!

  Coming up next week:

Lemon, chicken, and potatoes baked in foil

Crockpot Chicken Garlic Parmesan

Country Style Pork chops


Parmesan cheese enthusiast

I know I’ve already told you this before, but I love parmesan cheese. I enjoy it so much that I use it a lot in my cooking and put it on pretty much anything. And today is no different because I am going to be sharing with you how to cook pork chops with parmesan. This pork chop recipe is delicious and it’s definitely a keeper. 🙂

Parmesan-Crusted Pork Chops


Two large eggs

1 C. dried Italian seasoned bread crumbs

3⁄4 C. parmesan cheese, freshly grated

10 oz (up to 12) center cut pork loin chop, (1/2 to 3/4-inch thick)

salt and pepper to taste

6 tbsp olive oil

One lemon, cut into wedges, for serving (Optional)


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 and set chops aside.

2. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

3. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat tablespoons of oil in an enormous skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.



Transfer the chops to plates and serve with lemon wedges.


Recipe adapted from Kitchme

Notes: Since, my chops were thin I cooked them for about 2-3 minutes. But, if you’re cooking thicker chops you need to cook them for 15 to 20 minutes until a meat thermometer reaches to the internal temperature of 145° F. (medium rare) and 160° F. (medium)

I pray for you often that God would help your confidence with cooking continue to grow.

Thank you again for reading!

A new outlook on veggies

I have to confess to you that I’m not a fan of eating veggies. My main reason for not wanting to eat vegetables is because they have no taste. Haha! 😀 Still, I do like to consume healthy foods, and I know several of veggies is a part of living a healthy life. Since that fact, I do my best to make them taste yummy. When I discovered roasting them, I was amazed at how it changed the taste from just being steamed or sauteed. Roasting imparts a delicious slightly sweet and smokey flavor that makes veggies pretty amazing. A few weeks ago, I posted a blog post how to make broccoli taste delicious, and it’s an excellent example of that. If you are the same as me and want to live a healthy lifestyle, but you do not want to eat bland veggies. Then may I suggest making them outstanding by roasting your vegetables?

Oven Roasted Green Beans


1 lb of frozen green beans
2 tbsp olive oil
½ tsp salt
About 10 grinds of fresh ground pepper (or to taste)
½ tsp onion powder
½ tsp garlic powder


1. Preheat oven to 425 degrees

2. While oven is preheating, prepare a lipped baking sheet with aluminum foil


3. In a medium bowl combine olive oil, salt, pepper, onion powder and garlic powder. Toss mixture into the baking dish. Spread beans onto a baking sheet. Stir beans and mixture until well blended.


5. Roast for 30 minutes (at 15 minutes remove to stir)


6. Enjoy!

Recipe adapted from Frugal living mom

So I, unfortunately, will not be able to post any crockpot recipes for awhile because my family recently had a little accident with the glass top/lid thingy. So until we get another one I will be posting ones that require using the oven or stove. Moreover, I promise 🙂 I will do my best to not make it stressful for you as much as possible.

Tomorrow I will teach you how to make Spaghetti. Yummy. 🙂

Have a great night, cooks. 🙂




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 didn’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. 🙂

Fried or baked crispy coconut chicken


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. 

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. 

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!






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!!! 😀 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 🙂 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)


Chocolate Chips


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! 🙂

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! 🙂

Thanks for reading 🙂 Hope you are having a fabulous weekend!



Recipe adapted from Musings of a Gem


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