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Tag Archives: Cerebral Palsy

Melt in your mouth Cuban Pork

My apologies for not including a photo in this article. I didn’t like the way my pork turned out and it did not live up to my expectations for a picture. However, I will be posting one shortly.

Now onto the recipe

This super juicy pork is slowly cooked all day until the meat cuts like butter. This recipe is so delicious and can perfectly be served over rice, in tacos, or as sandwiches. It’s so moist that it almost melts in your mouth. That’s my favorite part about this dish!

Slow Cooker Cuban Pork

Ingredients

2 Tbsp extra virgin olive oil

1/2 C. orange juice

1/2 C. lime juice

1 1/2 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

7 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

3 pound Smithfield pork shoulder roast

Directions

1. In a medium bowl, combine together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic. Set aside.

2. Make slits in the pork with a paring knife and place it in a large plastic container. Next, pour the oil mixture all over the pork. Then cover it with a lid and place the container in the refrigerator. Leave it in there overnight.

3. In the morning place the pork in the crockpot, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork. Cover and cook on low for eight hours. Carefully transfer the pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Source: Belly Full

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Quick & Healthy Roasted Chicken with veggies

Healthy and full of delicious flavors. Oven roasted chicken breasts and rainbow veggies are tender & moist and ready in fifteen minutes.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES

Ingredients

1 lb. chicken breasts chopped

1 C. bell pepper chopped (any colors you like)

1/2 onion chopped

1 zucchini chopped

1 C. Broccoli florets

1/2 c. tomatoes chopped or plum/grape

2 Tbsp olive oil

1/2 tsp salt

1/2 tsp. black pepper

1 tsp. Italian seasoning

1/4 tsp. paprika optional

Directions

Preheat oven to 500 degree F.

1. Chop all of the veggies into large pieces. In another cutting board chop the chicken into cubes.

2. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine. Bake for fifteen minutes or until the veggies are charred and chicken is cooked through.

Source Gimme Delicious

Sorry that the pictures are a little dark, I’ll be posting better ones soon.😊

A Mexican twist on Spaghetti

My apologies for not posting a lot last month. I had a job assignment that lasted for a few days and then I decided to take a little break from cooking and blogging. But I am now back to what I enjoy and do best. Have dinner ready in thirty minutes or less by preparing this delicious Mexican Spaghetti. It will add a little “spice” to your dinner table and it shaves valuable time off a busy weeknight.Mexican Spaghetti INGREDIENTS
1 Tbsp. Olive oil 1 lb. Ground Beef
1 Medium Yellow Onion, diced 1 tsp. garlic, minced
1 Envelope Taco Seasoning
1 7 Oz. Can Dice Green Chilies, Undrained
1 14.5 Oz. Can Canned Diced Tomatoes, Undrained
1 C. Frozen Corn Thawed and Drained
1 8 Oz. Can Tomato Sauce
2 3/4 C. Water
8 Oz Dried Spaghetti Noodles Broken into Thirds
1 C. Cheddar Cheese Shredded Directions 1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. 2. Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for twenty-twenty five minutes or until the pasta is al dente. Sprinkle with cheese and serve. Source Gonna Want Seconds

A twist on a childhood favorite

This Philly Cheese Steak Sloppy Joes recipe will make you neglect your childhood canned sauce memories and make you ENJOY sloppy joes again.Philly Cheese Steak Sloppy Joes1 lb. lean ground beef1 Tbsp. Olive oil2 Tbsp. butter1 small yellow onion diced1 small green bell pepper diced8 oz. brown mushrooms minced2 Tbsp. ketchup1 Tbsp. Worcestershire sauce1/2 tsp. Kosher salt1/2 tsp. fresh ground black pepper1 Tbsp. cornstarch1  C. beef broth8 oz. Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)6 hamburger bunsDirections1. Heat the oil in a large skillet over medium high heat until hot. Add the beef to the skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about fifty or so percent of the beef.2. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for one to two minutes before stirring, then let brown for another one to two minutes before stirring again. Add the beef back into the pan.3. In a small bowl combine the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about seventy five percent of the mixture is above liquid), three-five minutes. Turn off the heat, add in the provolone cheese. Served on toasted hamburger buns.Source Dinner then dessert

Buttery Herb Pork Chops

I know these aren’t the most beautiful looking pork chops, but they are incredibly tasty. Not to mention they are baked in herbs and butter. That’s two of my favorite highlights about the dish! I recently made it for the first time and I doubt that it will be my last. Let me tell you that it’s crazy easy and delicious, you might find yourself making it a lot too!

Butter Herb Baked Pork Chops

Ingredients

4 – 4 oz. boneless pork chops

¼ tsp. salt

¼ tsp. pepper

2 tsp. dried chives

1 tsp. dried parsley

½ tsp. dried sage

1 tsp. Garlic-Infused Oil

1 Tbsp. unsalted butter, cut into 4 pieces

½ C. Low sodium chicken stock/broth or water

Directions

Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.

1. Season both sides of pork chops with salt and pepper and place them into the prepared baking dish. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.

2. Cover pan tightly with foil and bake for one hour. Uncover pan and bake for fifteen to thirty minutes or until the internal temperature of the chops has reached 145 degrees F (63 degrees C). Serve with a salad or a green vegetable. Enjoy!

Source Delicious As It Looks

Pineapple on Pork Chops

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)

Ingredients

4 boneless pork chops (approx 4 ounces each)

4 pineapple slices

Sauce

1/3 C. low-sodium soy sauce or Bragg’s

2 garlic cloves, minced

3 Tbsp. rice vinegar

3 Tbsp. water

3 Tbsp. honey

1 Tbsp. ginger, minced

1 Tsp. arrowroot starch or Cornstarch

Directions

Preheat oven to 375.

1. Lightly grease a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.

2. In a small bowl combine together sauce ingredients and pour on top of pork chops.

3. Bake for thirty-five minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Source Fit Slow Cooker Queen

A Tater Tot Alternative

These incredibly tasty tots are packed with shredded zucchini, bread crumbs, and cheese!! It makes for the perfect appetizer served with marinara sauce or ranch, or use it as a side dish!

Zucchini tots

INGREDIENTS

1 medium zucchini,

2 eggs

¼ C. Progresso Italian Seasoned breadcrumbs

¼ C. plain bread crumbs

1 tsp. salt

¼ tsp. pepper

¾ tsp. garlic powder

1 C. shredded cheddar cheese

marinara or ranch for dipping

Directions

Preheat your oven to 400.

1. Line a baking sheet with parchment or grease it with cooking spray. Grate the zucchini into a clean dish towel. Wrap the towel up and squeeze out as much liquid as possible.

3. In a large bowl, stir together the zucchini, eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese.

4. Scoop by rounded spoonfuls onto the prepared baking sheet. Bake for twenty – twenty five minutes, or until golden brown. Serve warm with marinara sauce or ranch dressing for dipping.

Source Lil’ Luna

Workout. Cook. Eat. Sleep. Repeat.

I don’t know if you have read on My About Page that when I was at a young age, I was diagnosed with a mild case of Cerebral Palsy. It controls my muscle movement on the right side of my body which makes it difficult for when I am cooking. In the fall of last year, I began to notice that the muscles in my right arm/hand was making it extra challenging to lift a 9×13 baking dish. I realized that I needed to get some professional help for my right arm. This was a huge eye opener for me.

So in October, I took it upon myself to join a gym called Koko FitClub that is in walking distance from my home. I have been going every single day. I love it! I can now easily lift a heavy baking dish out of the oven and cut veggies with ease. The muscles in my arms are much stronger than they were a few months ago. I am happy with my progress and so grateful.

Anyway enough about me… let’s get to some cooking…you are going to love this recipe!

I love the classic Mexican food fajitas. There are a variety of toppings and different ways to make them delicious. But, they are not the healthiest meal. No need to worry though because I have a solution to making this favorite a little healthier without sacrificing flavor and the fear of eating a bland dinner. I recently came across this quick, easy and mostly healthy baked chicken fajitas. This recipe is full of yummy flavors. The sweet bell peppers make the difference.

I guarantee you that this recipe will become a new favorite in your family.

BAKED CHICKEN FAJITAS

3-4 chicken breasts

1 packet taco or fajita seasoning

1 1/2 sweet bell peppers, thinly sliced (any combination or green, red, orange, yellow)

1 medium sweet yellow onion, thinly sliced

8 oz sharp cheddar cheese, shredded

1 Tbsp chopped cilantro, for garnish

Directions

Preheat the oven to 375˚F.

1. Lightly grease a 9×13 baking dish with cooking spray. Place the chicken breasts flat in the dish big enough where they aren’t quite touching, then sprinkle the fajita seasoning evenly over them. You want to make sure that you aren’t making everything too packed in here or it will take a long time to cook. Use a dish big enough so that the chicken breasts don’t quite touch.

2. Mix the bell peppers and onions and spread them evenly over the top and spread the cheese over the top of the peppers and onions.  Again, just make sure you aren’t packing it in too tightly.  Go up a dish size if you need to!

3. Bake on the middle rack of the oven for thirty to forty-five minutes or until the chicken is cooked through (min of 165˚F in throughout the chicken)

Source Easy Family Recipes

A better picture is coming soon.

Court’s Cooking Notes: Every oven will cook differently and the cook time will also be effected by altitude, climate, and oven size, so please check to make sure your chicken is done through.  Try not to over cook since that will lead to tough and rubbery chicken.

Enjoy! If you have leftovers, you can chop or shred the leftover chicken and use it in tacos, enchiladas, nachos, salads, or tostadas to name a few.

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.

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

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