Advertisements

Tag Archives: Cerebral Palsy

Gather. Dump. Cook. Eat.

Crock Pot Cheesy Pasta and Beef Casserole

Ingredients

1 Tbsp. canola oil

1 – 2 lb ground beef

1/2 C. chopped onion

1 tsp. Worcestershire Sauce

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 8oz. cans tomato sauce

14.5 oz. can Red Gold diced tomatoes in basil, garlic and oregano

1 lb. penne pasta (I used Ronzoni’s Healthy Harvest pasta)

2 C. shredded cheddar cheese

Directions

1. Heat oil in a large skillet, brown the beef and drain the fat. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes.

2. Cover and cook on low for eight hours. Cook pasta on stove top according to directions. Stir cooked pasta into beef mixture just before serving. Top with Cheddar cheese.

Source Tammilee Tips

Court’s Cooking Notes:

1. Cook the beef the night before, store it in a airtight container and place it in the refrigerator. That way your meat will be ready for you to prepare the recipe the next day. This will make the cooking process go a lot faster.

2. To make it a little healthier use ground chicken or turkey.

Advertisements

Celebrity Chef Inspired Recipe

I just love the food Network magazine. They have so many great recipe ideas for dinner and other interesting stuff that is in their magazines. In January’s issue they had an article written about one of Ina Garten’s recipes. She is also known for her show Barefoot Contessa. The dish is called Rigatoni with Sausage & Fennel. Since she is one of my favorite celebrity chefs I was inspired to cook her recipe.

It’s made with Heavy cream, half and half, sweet Italian sausage and much more. It was nothing but rich, creamy and delicious!

Rigatoni with Sausage & Fennel

Ingredients

3 Tbsp. olive oil

3 C. chopped fennel (1 large bulb)

1 1/2 C. chopped yellow onion

1 1/4 lbs sweet Italian sausages, casings removed

2 tsp minced garlic (2 cloves)

1/2 tsp. whole fennel seeds, crushed with a mortar and pestle

1/2-1/4 tsp. crushed red pepper flakes

2 tsp. salt

1 tsp. ground black pepper

1 C. dry white wine

1 C. heavy cream

1/2 C. half-and-half

2 Tbsp. tomato paste

1 lb rigatoni, such as Barilla

1/2 C. chopped fresh parsley leaves

1 C. freshly grated Italian Parmesan cheese, divided

Directions

1. Heat the olive oil in a large heavy pot or a dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for seven minutes, occasionally stirring until tender. Add the sausage and cook for seven to eight minutes, crumbling it with a fork, until nicely browned. Drain the grease.

2. Next add the garlic, crushed fennel seeds, red pepper flakes, two teaspoons of salt and one teaspoon of black pepper and cook for one minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for twentyminutes, until the sauce has thickened.

3. Meanwhile, bring a large pot of water to a boil, add two tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Source Food Network Magazine

Sugar & Spice Roasted Sweet Potatoes

I found a bunch of chopped up sweet potatoes in my fridge from Thanksgiving that I knew I had to cook before they went bad. So I looked up on my go-to website Pinterest to look for an easy and tasty sweet potato recipe.

Not surprisingly it didn’t take me long to find one. I spotted this Brown Sugar Roasted Sweet Potato recipe. They are roasted with brown sugar, cinnamon, butter, and a little cayenne pepper for a kick. It’s the perfect side dish recipe for supper or Christmas gatherings. Easy to throw together and delicious!

Brown Sugar Roasted Sweet Potatoes

Ingredients

4 Tbsp unsalted butter melted

2 Tbsp light brown sugar packed

1/2 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp cayenne pepper

2 large sweet potatoes peeled and cut into 1/2 inch cubes

Directions

Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

1. Melt the butter in a microwave safe bowl. Combine the brown sugar, cinnamon, salt, and cayenne pepper into the butter.

3. Spread the potatoes on the lined baking sheet.  Toss with the butter mixture until the potatoes are completely coated.  Bake for twenty -twenty-five minutes, stirring once halfway through cooking.

Source Wine and Glue

Creamy Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

INGREDIENTS:

1 lb Italian sausage

1 (32-oz) container chicken broth

1 (14-oz) can petite diced tomatoes

2 (10.75-oz) cans tomato soup

2 (8-oz) containers chive and onion cream cheese spread

Directions

1. In a medium skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW for six to eight hours.

2. Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for fifteen to thirty minutes, until tortellini is cooked.

Source Plain Chicken

Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

My Favorite Food Network Star

I’m sharing with you today an incredibly tasty and knock your socks off easy recipe for Sloppy Joes from my cooking roll model The Pioneer Woman. I enjoy a lot of delicious recipes and watching her cooking show.

This would be an excellent recipe to share with your family and friends. They certainly will love it!

Pioneer Woman’s Sloppy Joes

Ingredients

2 Tbsp Olive Oil

2-1/2 lbs Ground Beef or turkey

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 C Ketchup

1 C Water

2 Tbsp Brown Sugar

2 tsp Chili Powder (more To Taste)

1 tsp Dry Mustard

1/2 tsp Red Pepper Flakes (more To Taste)

1 Tbsp Worcestershire Sauce (more To Taste

2 Tbsp Tomato Paste

1-1/2 tsp Tabasco Sauce (optional; To Taste)

1/4 tsp Salt

1/2 tsp Freshly GroundBlack Pepper

Kaiser Rolls

Directions

1. Add the oil to a large skillet or dutch oven over medium high heat. Add the meat and cook until brown. Drain most of the fat and discard. Add the onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

2. Add the ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for fifteen minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

3. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Source Food Tidings

Stuffed Peppers with a small twist

This dish is similar to stuffed peppers but without all of the fuss? Prepare this incredibly simple Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but it’s so very easy.

Stuffed Pepper Explosion Casserole

Ingredients

2 Tbsp olive oil

1 lb ground turkey (or ground beef)

1/2 C onion, chopped

2 bell peppers, chopped

2 C cooked rice (any variety)

1 14 oz can diced tomato (any variety)

2 C shredded cheddar, divided

1 Tbsp oregano

1 tsp garlic salt

1/4 tsp red pepper flakes (optional)

1/4 tsp Salt

1/2 tsp pepper

Directions

Preheat oven to 375 degrees. Line a 9X13 baking dish with foil and grease it with cooking spray. Set aside.

1. In a large skillet sauté onion in olive oil, until translucent. Add ground turkey and cook thoroughly, approximately ten minutes. Drain any fat that is in pan.

2. Add the bell pepper to pan, turn heat to medium and cover, stirring occasionally. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.

3. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly. Spoon into the previously prepared 9 x 13 casserole dish, covering with foil.

4. Cook for twenty five minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese. Place back into oven to broil two-three minutes to gently crisp cheese.

Source Who Needs a Cape

Weekly Review for October 2nd 7th

On Monday I cooked a real simple and tasty stuffed pepper recipe. One of the best things about this dish is that you can prepare it ahead of time and put it in the fridge to leave overnight. Then you can cook it after you get home from school or work.

The side dish was balsamic vinegar with roasted veggies. They were delish!

On Wednesday I made these Spinach Lasagna Roll ups. It’s a healthy and incredibly yummy recipe. It too is a little messy but that’s the fun thing about cooking.

On Saturday I made Slow Cooker Chicken Breast Dinner and gravy. It’s a savory chicken dinner that’s slowly cooked with green beans, potatoes and mushrooms. Yum!!

Coming up this week on cooking with Court

Stuffed Pepper Explosion Casserole

HONEY BALSAMIC GARLIC MUSHROOMS

Slow Cooker Cheesy Buffalo Chicken Pasta

Zucchini Sausage Soup

Slowly Cooked Savory Chicken Dinner

This is an excellent slow cooker chicken breast meal! All in one pot, fast & simple and so very yummy too! Not to mention that it’s true comfort food as well.

Slow Cooker Chicken Breast Dinner & Gravy

Ingredients

1 lb boneless, skinless chicken strips

4-6 red potatoes, washed and cut into wedges

1 pound fresh or frozen green beans

16 oz sliced mushrooms

1 packet Italian seasoning

1 packet chicken gravy

1 C water

2 Tbsp butter, melted (optional)

Salt and pepper to taste

Instructions

1. Grease your crockpot insert with cooking spray or butter. In a medium bowl add the water, melted butter, gravy and Italian seasoning packets. Stir until well combined. Set aside.

2. Layer chicken, potatoes, green beans and then the mushrooms. Pour the sauce mixture over the vegetables and chicken. Cover and cook on low for six to seven hours. Add salt and pepper to taste and serve.

Picture is Coming Soon

Source Slow Cooker Kitchen

Long Time No Writing

My apologies for not blogging last week. I was visiting with my Grandma. While I was there I cooked for her Slow Cooker Creamy Tortellini Soup. We both loved it! I will be sharing the recipe with you shortly. We had a great time talking and laughing about so many things. But, I am thrilled to be back at home with my family and sharing my love for cooking with you.

Wow! I can’t believe it’s already the season of fall. It seems like yesterday that it was the first day of summer. It’s amazing and crazy how time flies by so quickly. I can’t tell you how excited I am to try out new recipes this fall and share them with you. Do you have any of your favorite dishes you would like to share?

Now back to the recipe.

To kick off the beginning of fall I want to share with you today this incredibly simple Sheet Pan Pork Chops with Sweet Potatoes and Apples. It only takes five minutes to prep and is perfect for a healthy fall dinner.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

INGREDIENTS

2 C chopped sweet potatoes

2 C chopped apples

1 red pepper, chopped

1.5 pounds pork chops

Salt and pepper

1 Tbsp fresh ginger

1 Tbsp oil

1 tsp paprika

1 tsp cinnamon

2 cloves garlic, minced

1 Tbsp brown sugar

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil and grease it with cooking spray.

1. Put pork chops on a large, foil-lined baking dish and season with salt and pepper. Place chopped vegetables and apples in a large mixing bowl.

3. In a small bowl, combine ginger, oil, paprika, cinnamon, garlic and brown sugar and mix well. Spoon mixture over sweet potato mixture and stir to coat.

4. Arrange mixture on baking sheet around the pork chops. Bake for twenty-fifty minutes or until pork chops reaches the desired temperature.

Source the lean green bean

1 2 8