Tag Archives: Barilla

No Draining Needed Pasta

Hello everyone 🙂

I hope you are having a great week.
This week in Cooking with Court I chose to cook only two dinners. I wanted a day to myself so I could clean the house and do some other things. I am sure some of you can relate to this as well. Life sometimes can get really crazy so always remember to take the time to occasionally give yourself a break.

If you currently still find it difficult to transfer a pot filled with hot water to your sink to drain your pasta then may I suggest to you to cook this One Pot Pasta recipe. It's the easiest, most amazing dish you will ever make. Even the pasta gets cooked right in the pot. How simple is that?

One Pot Pasta

INGREDIENTS:

1 lb Barilla spaghetti
1 (12.8-oz) package smoked andouille sausage, thinly sliced
1 large onion, thinly sliced
3 C halved grape tomatoes
2 C fresh or dried basil
4 cloves garlic, minced
4 1/2 C. Water
1/2 tsp salt
1 tsp black pepper
1 C grated Parmesan

DIRECTIONS:

1. In a large stockpot or Dutch oven over medium high heat, add spaghetti, sausage, onion, tomatoes, basil, garlic and
4 1/2 cups water; season with salt and pepper, to taste. Stir constantly.

2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, approximately eight-ten minutes. Stir in Parmesan. Serve immediately.

Source Damn Delicious

Flu Fighter Chicken Noodle Soup

Help your family conquer, the crazy cold & flu season, by feeding them this chicken noodle soup. It’s incredibly savory, hearty and stuffed with good for you ingredients! I’m confident this soup will become a new favorite!

Chicken Noodle Soup

You will need

For the chicken:
1 lb skinless, boneless chicken breasts
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp-1/2 tsp cayenne pepper, optional
1/2 tsp dried oregano
1/4 tsp salt
1/2 ground black pepper

For the soup:
3 Tbsp olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
a pinch of salt
(1) 32 oz container chicken stock
4 C water
1 bay leaf
2 C noodles of your choice, I used gluten free elbows
Juice of 1 lemon, plus more for serving
1/4 C to 1/2 C dried dill, chopped

Instructions

Preheat oven to 375 degrees (F). Line, a 9×13 baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray.

1. Place chicken breast in the previously prepared large baking dish and drizzle with two tablespoons of oil and sprinkle with spices. Place in the oven and bake for twenty-five to thirty minutes, flipping the chicken halfway through cooking. Once the chicken is done cooking, pull into small pieces using two forks.

2. While the chicken is cooking, make the soup. Heat olive oil in a large, pot over medium heat. Combine the carrots, celery, and onion, and cook – occasionally stirring – for eight-nine minutes. Add the garlic and salt and cook for one minute before adding the bay leaf, water, and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for ten – fifteen minutes, or until the vegetables are tender and the pasta al dente. Mix in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve immediately. Yummoelicious!! 🙂

Court’s cooking notes

* You can cook the noodles in the broth (as instructed in the recipe), but if you intend to have a lot of leftovers, you may also choose to cook the noodles in a different pot, then stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Source Baker By Nature

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Here’s my veggie mason jar trick that I have mentioned a few times in some of my posts and occasionally do whenever I have to cut up various vegetables for certain recipes. Then I stick them in the fridge until I’m ready to start cooking. It’s really convenient because it makes the cooking go a little faster.

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My favorite recipes 

Chicken Buffalo Soup 

Crockpot Spaghetti & Meatballs

Insanely Addicting Pecans 

Crock pot King Ranch Chicken

FOLLOWING CERTAIN RECIPES CAN BE MISLEADING

So last night was my first attempt at making this Creamy Butternut Squash Alfredo Pasta, and well lol my version of the dish, unfortunately, did not turn out 100% perfect like the way I wanted it too. Why you might ask??? because I put a little bit too much noodles into the pot and then it caused the sauce dry out. At first, I was a little upset, but then after awhile I thought to myself.”Lol, oh well, I will not cook so many noodles the next time I prepare this dish.” But, despite my small mistake, the preparation of the recipe overall was relatively easy, and it still was tasty. But as for my version being creamy not so much because I added so many noodles lol. Ha, I learned my lesson.

Furthermore, I am very confident that when you choose to make this dish for you and your family, the outcome of your version will turn out excellent and way better than mine. You can change it up a bit if you want 🙂 

Creamy Butternut Squash Alfredo Pasta

Ingredients

4 strips of applewood bacon
2 Tbsps butter
1 C diced red onion
1 garlic clove
3 C butternut squash cubes
1 C low sodium chicken stock
1½ Tbsp fresh or dried sage
1½ Tbsp fresh or dried thyme
1 C. 2% milk
salt to taste
One (16 oz) box Barilla pasta (I used Linguine)
Parmesan Cheese (Optional)

Instructions

1. In a large skillet combine the butter and red onion. Saute until slightly soft, approximately one-two minutes. Next add in the garlic, saute for thirty seconds, stir and combine the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork-tender, about eight-ten minutes. When the squash is tender, combine the squash to a food processor along with the milk and salt to taste. Puree until smooth.

2. In the meantime heat a small skillet over medium-high heat, combine the diced bacon to the pan and saute until the bacon is crispy. About four-five minutes. When the bacon is finished cooking, place it on a paper towel lined plate to let the grease drain. Bring a large pot of water to a boil. Add the pasta and cook according to directions, (six-eight minutes) do not overcook. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Source joyful, healthy eats

 

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Coming up next week on cooking with Court

Breaded Ranch Pork Chops

Side Dish Sweet Green Beans

Crockpot Chicken Wild Rice Soup

Beef Enchilada Bake 

Pressure Cooker Newbie

Today I am not only going to be telling you about yesterday’s recipe, but I too want to give you some information on pressure cookers. Lol, so this post will  be a little long, so please be patient with me. 🙂

What is a pressure cooker? It’s similar to a crockpot/slow cooker, except they cook the food a lot faster. Why should you own one? 1. Today’s pressure cookers are foolproof: New pressure cookers are quieter and far easier to use than the old jiggle-top models. They have easy, intuitive methods for locking and unlocking the lid and reading and maintaining pressure levels. 2. They’re safe: If too much pressure builds up in one of today’s pressure cookers, multiple safety features allow that excess pressure to escape safely.

***I also included some website links and links to some books that have info that is not mentioned on this post regarding this appliance located on my links page***

A few weeks ago, I had referred to in one of my posts that I received one. (lol, I call it my cooking toy.) For awhile I didn’t get to use it because I couldn’t find any recipes that stood out and wanted to cook, until last week when I purchased my first pressure cookbook and quickly discovered this Tex-Mex Chili Mac recipe. I had the pleasure of preparing it in my new cooking toy. Although, since this was my first time of using the appliance I admit that it was a little scary at first, but I showed it who’s boss and it obeyed me lol. And yes, of course, it was delicious. 😀 My favorite thing about this dish is that it has a kick to it!  

Tex-Mex Chili Mac

Pressure Level
High

Release
Quick

Total time
forty-five minutes

Under pressure
5 Minutes

Ingredients

1 Tbsp vegetable oil

1 onion, chopped fine

1 Green bell pepper stemmed, seeded and cut into 1/2-inch pieces

3 garlic cloves, minced

2 Tbsps chili powder

1/8 tsp cayenne pepper

1 lb 85% lean ground beef

2 C water

1 (15-ounce) can tomato sauce

8 oz (2 cups) Barilla elbow macaroni

1 C corn, frozen

1 (4.5)-oz) can green chillies, chopped

2 Tbsp fresh cilantro, minced

salt and pepper, if desired

1 C Mexican cheese blend, shredded

Directions

1. BUILD FLAVOR: Pour oil into pressure cooker pot and heat it over medium-high heat until shimmering. Add onion and bell pepper and cook until softened, five to seven minutes. Combine garlic, chili powder, and cayenne and cook until fragrant, about thirty seconds. Stir in ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, three to five minutes. Stir in water, tomato sauce, and macaroni.

2. HIGH PRESSURE FOR FIVE MINUTES: Lock pressure-cooker lid in place and bring to high over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for five minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from the heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you.

4. BEFORE SERVING: Stir in corn and chiles and simmer over medium- high heat until corn is heated through and pasta is tender, one to three minutes Stir in cilantro and season with salt and pepper to taste if desired. Sprinkle individual portions with shredded cheese before serving.

Note: Get to know your pressure cooker: Please remember to read the user’s manual before using your pressure cooker, as it will have instructions specific to your pressure cooker that not all books cover on pressure cookers.

Source America’s Test Kitchen: Pressure Cooker Perfection

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Coming up next week on cooking with Court

Cider Dijon Pork Chops
Garlic Parmesan Roasted Carrots

The World’s Easiest Buffalo Chicken Sandwiches. Crockpot

CHEESY GROUND BEEF QUESADILLAS

Million Dollar Buffalo Chicken Pasta

I am not surprised that I found another Buffalo Chicken recipe. And since I’m a huge enthusiast of anything buffalo flavor I, of course, wanted to try the dish. This recipe not only has Buffalo sauce, but it too has pasta. Yummy! As you can tell, I also love eating pasta as well. My favorite kind is penne and spaghetti.

Moreover, if you are the same as me and you honestly cannot help it but respond to the cry of a recipe that requests for the flavor buffalo call out your name and saying “could you please pretty please cook and devour me lol.” Then your immediate response should be “getting off of your couch, and going into your kitchen, doing these few simple steps; 1. grabbing your crockpot, 2. tossing a few ingredients into your slow cooker. 3. Wait a few hours then BOOM you have semi cooked lol yourself some delicious Buffalo Chicken Pasta using your crockpot.

Oh, don’t let this recipe fool you because although this recipe calls for affordable ingredients available at your grocery store, it tastes like a million bucks.

What is your favorite kind of pasta? 

Crockpot Buffalo Chicken Pasta

1 lb chicken breasts, chopped

salt and pepper, taste (Optional)

One can cream of chicken soup

1 can Rotel diced tomatoes with green chilies

1/2 C  Frank’s buffalo wing sauce or your favorite hot sauce

1 1/2 C. Mozzarella or cheddar cheese

1/2 C  ranch dressing

1 1/2 C Daisy sour cream

3 C  Barilla’s penne pasta, cooked

Directions

Season chicken with salt and pepper and put into the slow cooker. Combine the chicken soup, hot sauce, and diced tomatoes with green chilies; stir. Cook on LOW for four to six hours or on HIGH for two to three hours. Stir in shredded cheese, ranch dressing, and sour cream, then turn off your crockpot. Boil pasta according to package instructions; drain well and add to the slow cooker. Stir well. Enjoy! 😀 

Source The Crockin’ Girls Slow Cookin’ Companion

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Crockpot Spaghetti & Meatballs

As some of you know, I am a huge fan of Julia Child. I mentioned last week in one of my blog posts that I would make Julia Child’s Potato and Leek soup, but I completely changed my mind because it’s still ridiculously hot in Texas and it’s October lol. Oh well, that’s part of being a Texan 😀 Haha! I still do plan on making her soup real soon whenever the crazy heat decides to go away. So anyways, I chose to make my most favorite pasta dish Spaghetti & Meatballs, and yes, of course, I used my best friend, the Crockpot.

I hope you and your family enjoys this Spaghetti & Meatballs recipe just as much as we did because it was delish! I mean come on who doesn’t love Spaghetti & Meatballs?

Crockpot Spaghetti & Meatballs

Ingredients:

1 lb. (16 oz.) Barilla spaghetti box

1 (24 oz) jar spaghetti sauce

4 cups water (vegetable or beef broth)

26 oz. (24 counts) frozen meatballs

2-3 Tbsp olive oil

Optional sauce ingredients:

1 1/2 tsp. Italian seasoning

1 1/2 tsp. minced garlic

1 1/2 tsp. dried basil 

1/2 tsp pepper

Shredded parmesan cheese

Directions:

1. Coat the inside of your crock pot with nonstick cooking spray.
Next, place all of the spaghetti noodles into the crockpot and pour a
few of tablespoons of olive oil over the noodles and ensure they are all covered (as best as possible.) Then pour in the sauce.

2. Next, combine the four cups of water. Carefully stir the spaghetti and sauce to cover the spaghetti noodles and to keep them from sticking together. Now, this next part is not required. If you have the ingredients on hand, go for it, if not – don’t worry! Combine the minced garlic, Italian seasoning, and basil. Next place the frozen meatballs on top. Stirring is not required Just set them right on top. Cover and cook on low for approximately three-five hours. Serve with a salad and garlic bread. Enjoy!

NOTES

If you need to “restore” it a bit, just add some water or broth to the mix and stir before serving. Try using vegetable or beef broth for more flavor. If you are going to be letting this stay warm after it is cooked, combine an approximately ½ cup of more liquid to the sauce to keep it moist.

Source The Country Cook

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Cowboy Lasagna

I’m not going to lie lol, cooking this lasagna was tricky. But since I love lasagna and sometimes is difficult to prepare I was totally relaxed with it as I love a challenge. However, the labor of preparing this recipe was completely worth it. 🙂 And ha, of course, the lasagna tasted incredibly amazing!!!!! 

Cowboy Lasagna

Ingredients

2 Tbsp. Olive oil

1 lb lean ground beef

1 lb sage-flavored sausage, removed from casing

1 lb sliced pepperoni

One 16-oz can diced fire-roasted tomatoes

One 12-oz can tomato paste

1 Tbsp. Dried oregano

1/8 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 medium onion, finely chopped

16 oz lasagna noodles (I used Barilla)

16 oz ricotta cheese

16 oz mozzarella cheese, shredded

1 C. grated Parmesan

Directions

Preheat the oven to 350 degrees F.

1. In a large skillet over medium-low heat, pour the oil and lightly brown the ground beef and sausage. Make sure to keep the meat chunky, not finely separated, while cooking. Combine the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and two of cups water. Bring to a simmer and simmer, uncovered, for thirty minutes.

2. Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. Lightly grease a 9-by-13-by-2-inch baking dish with non-stick cooking spray. And in the bottom of your baking dish cover it with a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat the process, ending with the sauce, noodles, and cheeses.

3. Bake until lightly browned and bubbling, about forty minutes. Allow the dish to stand for fifteen minutes before serving. Cut the lasagna into 3-inch squares and serve.

Source Cooking with Trisha Yearwood


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


Coming up next week (My Birthday week) 
Mon 22nd Chicken Fajita soup

Tues 23rd My Birthday! 😄😆😂😊🎂🍰

Breakfast

Krispy Kreme donuts

Lunch

Leftover chicken fajita soup

Dinner

I have not decided lol. But I’m definitely NOT cooking lol. However, I still will write a post about my Birthday celebration and the incredible cake that I want 😊

Dessert Reese’s Peanut butter Cup  Cake

Wed 24th

Sloppy Joes
Side dish of the week Baked Cauli-tots

Thurs 25th
Honey Glazed Salmon with Citrus Avocado Salsa 

Thank you again so much for reading!