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Tag Archives: Butter

A southern girl & food blogger

As many of you know, I live in the vast and exciting city of Houston located in the heart of Texas. There are numerous of things I like and don’t like about life in the city. I love it that there are a lot of fun things to do here, so many that I can’t share all with you today because it would take forever. However, I will tell you my three most favorite attractions, they are watching the Houston Astros baseball team, checking out the variety of museums and shopping at The Galleria Mall.

What I dislike most about living in H-town is the crazy weather, especially when wintertime arrives, close to the Christmas season, because it never snows here. If we are fortunate, maybe every ten years! Although it can get chilly here, it only stays around for a few days and then it will get hot. If you ever have lived in Houston, then you understand what I’m talking about.

Now on to the recipe

Last Thursday I made Butternut Squash Alfredo Pasta, and I still had a quite bit of butternut squash cubes leftover. So on Sunday afternoon since it was a chilly, rainy and lazy day I decided to get creative in using the remaining of the squash and made my own recipe. The butternut squash is roasted in a garlic butter and honey glaze. It was delish! This recipe would make a great side dish to go along with your family’s weeknight dinner.

Garlic Butter Honey Roasted Butternut Squash

INGREDIENTS:

1 lb butternut squash, peeled and roughly cubed and or you can purchase the cubes in packages at a grocery store
2 Tbsps melted butter, salted or unsalted
3 dashes ground black pepper if desired
2 tsp finely chopped parsley leaves
2 Tbsps honey

Directions

Preheat the oven to 400°F. Line a 9×13 baking dish with foil or parchment paper. Set aside

Combine the butternut squash cubes, the melted butter, black pepper, parsley, and honey in a big bowl, then spread out the squash in a single even layer onto the previously prepared baking sheet. Roast for 30-45 minutes, or until the squash is fork-tender and lightly browned. Serve with chicken or pork chops.

Created By: Courtney Kennedy

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PARMESAN RANCH CORN

Corn is one of my all-time favorite vegetables. And yes, of course, I enjoy eating it off the cob with some butter. Yum, yum! 😀 But, whenever I’m cooking the vegetable I prefer to cook frozen corn as it is easier and faster. Although you never know one of these I just might cook corn on the cob as well.

Furthermore, this parmesan ranch corn recipe that I’m sharing with you today was delish. Lol, and since parmesan is cooked into this dish I, of course, loved it!! You’ll practically forget you are eating a vegetable because it’s just that good. Haha, I know I did! 

 

PARMESAN RANCH CORN

Ingredients

3 C. frozen corn (you could also use fresh corn and cut it off the cob)
2 Tbsp butter (salted or unsalted)
1/2 C. shredded Parmesan cheese
1 Tbsp ranch dressing mix
1/4 tsp Salt
1/2 tsp pepper

Instructions

Cook the corn according to the package.
Pour the cooked corn into a medium bowl, and combine the butter, stirring it in until fully melted. Then, add the Parmesan cheese, ranch dressing mix, and salt and pepper. Mix until well combined and serve warm.

Source Six sisters stuff

 

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Coming up next week on cooking with court

Spanish Chicken Casserole

Side Dish Garlic Parmesan Edamame

Slow Cooker Julia Child’s Potato and Leek Soup 

Butternut Squash Alfredo 

Fun and relaxing munchie is gonna be Cinnamon-sugar Pecans

Then in two weeks

Oktoberfest Sheet pan Brats with roasted veggies

Crockpot Buffalo Chicken Pasta

Coca-Cola Pork Chops 

Side dish Garlic Parmesan Yellow Squash Chips

Forget the cake and eat carrots

Why have a cookie for dessert when you can eat this mustard glazed carrots as a healthier choice. Lol, I’m joking I love cookies and other sweets too! 🙂 But, honestly and seriously for those of you who are like me and attempting to eat healthier, you can think of this recipe as having dinner for dessert lol. As it’s not only delicious, but it too has an excellent sweet taste. Thanks to the brown sugar lol.

This Mustard Glazed Carrots would also make a fantastic side dish for your Thanksgiving dinner.
Mustard Glazed Carrots

Ingredients

2 lbs Carrots, rinsed, peeled and cut into 1/4 inch slanting slices

1/2 C water

3 Tbsp butter

3 Tbsp Dijon Mustard

2 Tbsp brown sugar

parsley, chopped
Directions

Combine carrots and water in a three-quart pot. Bring to a boil over high heat. Cover, reduce heat to medium and cook until crisp-tender. (about ten minutes) Drain. Combine the butter, mustard, and sugar. Cook, constantly stirring, until the carrots is covered approximately one to two minutes. Garnish with parsley.
Source Food.com

 

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Copycat Panera Macaroni and Cheese

Lol so on Friday afternoon I had another one of my incredibly random cooking frenzies, and it, of course, was driving me crazy so I finally gave in and just started cooking something only because I wanted too. Haha! 😀 I know that this Copycat Panera Macaroni and Cheese is a little unhealthy, but it too is the most addicting and creamy mac and cheese you’ll ever have in your life. 


Copycat Panera Macaroni and Cheese

INGREDIENTS:

1/4 C. unsalted butter

1/4 C. all-purpose flour

1 C. milk

2 C heavy cream

2 C shredded white cheddar        cheese

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp dry mustard

1lb, pasta, cooked (cavatapppi, shells, or elbow)

DIRECTIONS:

1. Cook pasta according to package directions while making the cheese sauce. Drain and set aside until ready to use. In a large pot over medium-high heat, combine the butter until melted. Whisk in the flour and cook for about one minute. Decrease the heat to medium and add milk, heavy cream, salt, dry mustard, and pepper.

2. Continue stirring until it begins to boil. Decrease to low heat and combine white cheddar. Stir until melted. Add cooked pasta, mixing until combined. Remove from heat and allow to sit approximately five minutes to thicken. Season with additional salt and pepper if desired. ENJOY! 🙂

Source Shugary sweets

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Coming up next week

Creamy Broccoli Cheese Soup

Crockpot Chicken Ceaser Salad Sandwiches

Deviled Pork Chops (From the 1943 edition Joy of Cooking cookbook)

Side dish Mustard Glazed Carrots


Crispy Parmesan Garlic Chicken with Zucchini

Tonight for my family I cooked this Crispy Parmesan Garlic Chicken with Zucchini. I, of course, found the recipe  on Pinterest. I love getting recipes from there, lol it’s addicting! Oh, by the way, they, of course, enjoyed their meal. 🙂 It’s relatively an easy one pan dish that you can prepare, and your family will enjoy! The chicken is so tender and breaded with an amazing parmesan garlic crust, and the zucchini is sautéed in a savory buttery parmesan garlic!

Crispy Parmesan Garlic Chicken with Zucchini

Ingredients

2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tbsp butter, divided
½ C. Italian Bread Crumbs (I used Panko)
½ C. plus 1 Tbsp grated Parmesan, divided
¼ C flour
2 medium zucchini, sliced
2 garlic cloves, minced

Instructions

1. In a large skillet over medium heat melt two tablespoons of butter.
To cook the chicken: melt the remaining four tablespoons of butter in a microwave-safe shallow dish. In another shallow dish mix bread crumbs, parmesan cheese, and flour. Dredge the chicken in the butter and then coat with the breadcrumb mixture and place in skillet.

2. Cook on each side for about three – four minutes until the outside is crispy and the chicken is fully cooked. Set aside on a plate. Add another two tablespoons of butter back to the skillet and saute the minced garlic for a minute. Place the zucchini into the skillet and saute until tender. Salt and pepper to taste and add one tablespoon of parmesan. Put the chicken back to the skillet and heat for a minute or so. Serve immediately.

Source The Recipe Critic

 

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Coming up next week

Lemon Basil Grilled Pork Chops           Side Dish  Parmesan Roasted Cauliflower

Crockpot Buffalo Chicken Soup (I’m very excited about this one as it will be my one hundredth blog post) And yes of course I am celebrating lol.

Cheeseburger Macaroni

Next weekend’s fun and relaxing concoction is Very Addicting Brownies (In honor of my 100th blog post.)

Fancy Macaroni

I know that Sundays are typically not my blogging time, but I thought I’d share with you an amazing and incredibly creamy Fancy Macaroni & Cheese recipe created by one of my favorite chefs (Ree Drummond). You also might know her as The Pioneer Women that is featured on the Food Network Channel. And today the dish was prepared by my extremely sweet sister (Caylee).

Macaroni & Cheese has always been a childhood favorite of mine and not to mention it’s true comfort food. I can honestly say that this version to the favorite classic entree made it 1000x more heavenly lol. Thanks to The Pioneer Women.

Fancy Macaroni & Cheese

Ingredients

4 C. Macaroni
8 Tbsp. Salted Butter
Two whole Medium Onions, Cut In Half And Sliced Thin
Ten slices Regular Bacon
1 Tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 C. All-purpose Flour
2 C. 2% Milk
1/2 C. Half-and-half
Two whole Egg Yolks, Beaten
1/8 tsp. salt
1/8 tsp. Pepper
1/2 C. Grated Gruyere Cheese
1/2 C. Grated Fontina Cheese
1/2 C. Grated Parmigiano Reggiano Cheese
4 oz. Chevre (Soft Goat Cheese)

INSTRUCTIONS

1. Preheat oven to 350 degrees. While the oven is heating up, line a baking sheet with foil and set aside. Next, In a large pot boil water and cook the macaroni for half the time of the package instructions. Drain and set aside. In a pan fry the bacon until slightly cooked, but not overly, crispy. Drain on a paper towel. Reserve grease.

2. In another pan, melt four tablespoons of butter and then saute onions over medium-low heat for ten to twelve minutes, or until golden brown and soft. Set aside.

3. In a medium pot, melt four tablespoons of butter (and add one tablespoon of the reserved bacon grease for good measure!). Add in flour and whisk to combine. Cook, constantly stirring, over medium heat for one minute. Pour in milk and half & half, then cook for three to five minutes or until heavy. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

4. Mix egg yolks and drop 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Empty egg mixture into sauce and cook for another minute. Next, add the cheeses and stir until melted. Add onions and bacon and stir. Taste for spices and continue to add more salt if needed. Then add cooked macaroni and stir to coat. Pour into previously prepared baking dish and bake for fifteen to twenty minutes or until sizzling and hot.

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Recipe adapted from The Pioneer Women

 

White Chicken Enchiladas

When it comes to Mexican food; enchiladas are one of my all-time favorite Mexican entrees. And since I’m a huge cheese fan I, of course,
enjoy cheese enchiladas. Yum yum!!!! I know they are totally unhealthy but oh man they are sooooo GOOD! 😀 No, that’s not what I am going to be sharing with you today lol. But maybe someday I will 🙂

However, I will be showing you a delicious Chicken Enchilada recipe with a green chili sour cream sauce. I assure you that this dish will satisfy your inner Tex-Mex (well sort of). Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously incredibly good*

White Chicken Enchiladas

Ingredients

Eight-Ten flour tortillas, soft taco size
2 C. cooked, shredded chicken (I used two pounds of boneless skinless chicken breasts) and or you can use half of a rotisserie chicken
2 C. shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 (4 oz) can green chilies
1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. Ground black pepper

**Note: If you use a rotisserie chicken you only have to do steps 2 & 3 after you’ve shredded the chicken.**

Directions

Preheat oven to 400 degrees. 

1. Line a 9×13 baking dish with foil and spray it with cooking spray. Set aside. Rinse and pat dry raw chicken. Place chicken on baking sheet and cook for twenty minutes. Next, remove from oven and shred chicken with two forks. Throw out the juices from the chicken and put a new sheet of foil on baking dish. Set aside. After the oven has cooled down a bit preheat oven to 350 degrees.

2. While the oven is heating up get a large mixing bowl and combine pepper, ground cumin, garlic powder,  chicken, and cheese. Stir well. Roll up the mixture in tortillas and place in baking dish seam side down. In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

3. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few moments to brown the cheese.

What is your favorite Mexican dish?

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Recipe adapted from Plain Chicken