Advertisements

Tag Archives: Cerebral Palsy

 Garlic Butter Honey Roasted Carrots 

Oh, my goodness sakes alive lol, I cannot believe that Thanksgiving is next week and Christmas is right around the corner. It’s ridiculously insane on how fast this year has gone.

Who’s looking forward to Turkey day? Lol, I know I am. It is also one of my favorite holidays. I know I’ve shared this with you before, but one of my favorite traditions is when my family and I take a week long vacation to Hot Springs, Arkansas. While I am there, I will be making my most-liked chili recipe called Cowboy Chili, bake Libby’s pumpkin pie, roast pecans and much more. I am super duper excited! 😀

Lol, so here’s how goofy I am 😀 I was intending on cooking this garlic-butter Honey Roasted Carrots recipe last week to go along with the Tex-Mex Chili Mac that I too made on the same night but then a little birdie knocked some thought into my brain and said “Courtney are you crazy? Chili mac and carrots don’t go well together”. Therefore I completely changed my mind and decided not to have a side dish that evening. Lol, to make this a short story I chose to prepare this dish yesterday as a late afternoon snack, and I too wanted to try it. They were not only delicious, but the garlicky-buttery and honey glaze gave the carrots a real nice sweet taste as well.

What are some of your favorite holiday traditions?

Brown Butter Garlic Honey Roasted Carrots Recipe

Ingredients:

4 Tbsp unsalted butter
4 cloves garlic, minced
1 lb baby carrots
1/4 tsp salt
3 dashes ground black pepper
1/2 Tbsp honey
1 tsp chopped thyme 

Directions:

Preheat oven to 425F.

Heat up an oven-safe skillet and cook the butter over medium heat until it starts to form and turn into golden brown. Combine the garlic and quickly saute before adding the carrots. Stir a few times, then stir in the salt, black pepper, honey and thyme or parsley. Transfer the skillet and roast in the oven for fifteen-twenty minutes or until the carrots become tender. Serve immediately.

Source Rasa Malaysia

rsz_img_1323.jpeg

Advertisements

One-pan dinners are truly 2 dishes in 1

I had a wonderful time visiting with my grandma last week. We did not do much of anything except for watching movies, eating yummy food and laughing at each other’s jokes. Haha!

Lol, I know I’ve said this before, but I love one pan dinners. They are so easy to make and clean up. Ha, one of the things I like about them is you don’t have to worry about having a side dish because the veggies you chose to go along with your meat is a side. You can just think of them as 2 dishes in 1 😀

Today I’m sharing with you an incredible flavorful one-pan dinner called One-Pan Pesto Chicken and veggies. The preparation of this dish was easy as 1-2-3 and would make an excellent meal for a weeknight dinner for you and your family. Also, I would like to say that I have never tasted pesto before until last night, and lol it felt like my taste buds were having a party.

One-Pan Pesto Chicken and veggies

Ingredients

2 Tbsps olive oil
1 lb chicken thighs or breasts, boneless and skinless, sliced into strips
1/3 C. sun-dried tomatoes, drained of oil, chopped
1 lb asparagus, ends trimmed, cut in half, if large
1/4 C basil pesto
1 C cherry tomatoes, yellow and red, halved

Instructions

1. Heat a large skillet over medium heat, add two tablespoons of olive oil, combine the sliced chicken thighs or breasts, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for five-ten minutes, flipping a couple of times, until the chicken is finished cooking.

2. Remove the chicken and sun-dried from the skillet, leaving the oil. Combine the asparagus (ends trimmed), seasoned generously with salt, add the remaining half of sun-dried tomatoes, and cook on medium heat for five-ten minutes until the asparagus cooked thoroughly. Remove asparagus to serving plate.

3. Add the chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is cooked through, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and vegetables to the serving plate with asparagus.

Source Julia’s album

rsz_img_1262

 

 

 

 

Nothing beats a delicious taco

Do you enjoy eating tacos? Lol, I know I do! :D, And yes, of course, I have my favorite go-to place called Torchy’s tacos. Do you have a preferred place? So anyways lol, my love for tacos just increased by 1000 after trying these tasty Shredded Beef Tacos. I promise you 100% your love for tacos will double by 1000 as well once you try this recipe, they are so very flavorful and addicting. 

Slow Cooker Shredded Beef Tacos

INGREDIENTS:

2 Tbsp. Olive oil, divided
2-4 lbs beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 C. beef stock
2 Tbsp. Tomato paste
1 chipotle pepper in adobo sauce, minced (Optional)
1 small white onion, diced
5 garlic cloves, minced
Flour tortillas

FAVORITE TACO TOPPINGS:

guacamole
sliced avocado
salsa
Mexican rice
shredded cheese
fresh lettuce
tomato
onion
cilantro
lime wedges

DIRECTIONS:

1. Stir together the chili powder, cumin, and smoked paprika in a small mixing bowl. Rub the spice mix into the beef, covering each side evenly.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the meat in the skillet and sear on each side until browned, approximately two minutes per side. Remove the meat from your skillet and place in the bottom of a slow cooker.

2. Add the remaining one tablespoon of olive oil and diced the onion to the saute pan. Saute for three minutes, stirring occasionally. Then add the garlic and saute for another minute. Combine the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Next, add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, decrease the heat, and simmer for three-five minutes until the sauce has reduced and thickened slightly.

3. Pour the sauce over the beef in the slow cooker. Cover and cook on low for six-eight hours, or on high for three-four hours, until the meat shreds quickly. Shred, the beef with two forks and stir, to coat with any of the remaining juices. Serve the meat in the flour tortillas, topped with your favorite taco toppings.

Source Gimme Some Oven

img_0994

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

“Melt in Your Mouth” Pot Roast

In honor, of the first day, of Fall I thought I’d prepare my first pot roast recipe but without doing all of the work lol. I thankfully found one using the crockpot. Lol, okay so I just want to say that the crockpot is my best friend. Is that terrible to have a kitchen appliance as your pal? Lol, I don’t think so. 🙂

Anyway, I was very excited to prepare this dish but what I didn’t realize is that there’s this one step where I had to sear the meat. I not only didn’t know how to sear, but it too looked pretty intimidating.  However, after doing a google search on how to do it and a little reading, I soon felt confident enough on trying a new way of cooking.

I’m grateful that I didn’t let one cooking skill keep me from preparing this dish because it gave me more courage to want to overcome more challenges with cooking. Also, this pot roast is incredibly delicious and full of flavor. This is a recipe you have to try. I know you will make it over and over again. Lol, I know I will. 😀

Crockpot “Melt in Your Mouth” Pot Roast

Ingredients:
1 chuck roast (mine was two pounds)
Olive oil
1 lb carrots, peeled and cut into medium/large chunks
2 lb baby, red potatoes, cut into halves
1 onion, peeled and cut into medium/large chunks
2 stalks celery, cut into large chunks (optional)
1 C. beef broth
1 Tbs.p flour or cornstarch
1/2 tsp. water

SEASONING MIX:
2 Tbsp steak seasoning (I used Adams Reserve Rub All Purpose, House)
1/2 tsp. Smoked paprika
1 tsp. parsley
1 Tbsp. Dried thyme
1 Tbsp. Dried rosemary
1/4-1/2 C. Bragg or Vinegar

Directions:

1. Combine seasoning mix in a small bowl. Set aside.
Next, coat both sides of meat with olive oil using a basting brush. Using the same basting brush, spread a third of the seasoning mix onto each side. Let the chuck roast sit in the mixture for eight hours to overnight in the refrigerator. Sear both sides of the beef in a large pan over medium-high heat. Cook until all sides are brown, about two- four minutes.

Transfer roast to slow cooker.

2. Place the vegetables a few at a time in a large bowl. Drizzle with a little olive oil to coat vegetables. Pour the remaining seasoning mix. Gradually add the vegetables to the same pan that was used to cook the meat. Sauté for about five minutes – stirring occasionally. Then put the vegetables on top of the roast into your crockpot. Pour in the beef broth. Cover with lid. Cook on low for eight hours or on high for six hours.

3. Next using a turkey baster, retrieve a maximum of the cooking juices from the crockpot. Move the juices into a small saucepan and bring to a simmer over medium heat on the stove. Whisk together the flour with the water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Source Cocinando Con Alena

IMG_0609.JPG

Peanut Butter Cup Crack Brownies

In honor of my one hundredth blog post, I decided to do a little celebration by baking something luscious, and I also chose to cook something because I need to practice baking lol, for Thanksgiving and Christmas. So tonight I did just that by baking these amazing and not to mention huge brownies. My brother and sister helped me some, but I did most of the work lol. The result of my brownies turned out to be fantastic.

Have fun baking these delicious bad boys. 😀

Peanut Butter Cup Crack Brownies

One box brownie mix (not family sized) prepared according to package directions in a 9×9 pan
½ C chopped salted or honey roasted peanuts
12 Reese’s peanut butter cups, chopped
2 C. semi-sweet chocolate chips
1 Tbsp butter
1¼ C. creamy peanut butter
1¾ C. Rice Krispy cereal
1 tsp vanilla
1/8 tsp Salt

Directions

Bake brownies according to package directions in a 9×9 pan lined with foil and lightly grease it with non-stick cooking spray. Then during the last five minutes of baking, remove from oven and spread the chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining five minutes to melt the chocolate. Then as soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over the top.

Let brownies cool. Next in a microwave safe bowl combine chocolate chips, peanut butter, and butter. Heat in microwave for one minute, stirring when done. If needed, continue heating in twenty-second increments until the chocolate chips has melted. Stir in cereal, vanilla and salt until evenly combined.Pour over brownies and smooth. Place brownies in the fridge and let them chill until chocolate is hardened, about two hours. Cut into squares to serve.

“““““`

img_0488

Source Cookies and Cups

Coming up next week

One pan Ranch Pork Chops with potatoes & green beans

Slow Cooker Tex-Mex Chicken Soup

It’s an experiment ( Lol so I don’t know)
Side Dish Sweet Garlic Balsamic Green Beans

Slow Cooker Tamale Pie

Tamales are a delicious Mexican dish. If I had a list of my favorite Mexican entrees; Tamales would certainly be on there lol. I don’t know what it is, but they taste even better during Christmas. My most liked tradition is when my family and I go to my Aunt Sandra’s on Christmas day and eat some of her amazing  tamales. Yum yum!!!

I too enjoy pie, but I have never tried tamale pie so when I saw the title of the recipe I was very inspired on cooking this recipe. As always like all of the dishes that I’ve prepared, it’s delicious and super easy to make.
🙂

What is your most liked Mexcian dish?

Slow Cooker Tamale Pie

Ingredients:

1 lb ground beef
1 tsp. ground cumin
1/2 tsp salt
1/2 tsp. chili powder
1/4 tsp pepper
1 can 15 oz Goya, black beans
1 can 14-1/2 oz diced tomatoes with mild green chilies, undrained
1 can 11 oz whole kernel corn
1 can 10 oz enchilada sauce
2 green onions, chopped
1/4 C. minced fresh cilantro
1 package (8-1/2 oz corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 C. shredded Mexican cheese blend

Directions:

1. In a large skillet pour a few drops of oil and cook the beef over medium heat until no longer pink; drain the fat. Mix in the cumin, salt, chili powder, and pepper. Transfer the mixture to your slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Cover and cook on low for six-eight hours or until cooked through.

2. In a small mixing bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook one-hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for five minutes. Serve with sour cream and additional cilantro if desired.

Source six sisters stuff

 

Baked Pork Chops and Apples with Brown Sugar Glaze

Last night I was planning on blogging, but I chose not to because my brain went totally blank. So I decided to write this morning after my walk as I love walking in the mornings for exercise. It’s very relaxing, fun and it helps me to brainstorm with what I want to say for new blog posts. Today I walked two miles, and it took me about an hour. I felt so good afterward lol. 

Now onto the cooking section

I am an enormous fan of sauces/glazes. Whenever I find a recipe that includes a sauce I instantly know that I have to prepare the dish. This Baked pork chops and apple recipe is no different because it to includes a flavorful glaze.

Do you like to workout? If you said yes, do you prefer inside or outside? Are you a sauce fan?

Baked Pork Chops and Apples with Brown Sugar Glaze

Ingredients

Two apples, peeled and sliced
Four boneless pork chops
salt and pepper
4 Tbsp butter
4 Tbsp brown sugar
½ tsp cinnamon
½ tsp nutmeg or ginger

INSTRUCTIONS

Preheat oven to 350°. Cover a baking sheet with foil and spray it with non-stick cooking spray.

Layer apples in the bottom of the previously prepared baking dish. Sprinkle with cinnamon. Trim fat from pork chops. Layer on top of apple slices. Sprinkle with salt and pepper. In a small pot over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring continually. Pour sauce over the pork chops and apples. Bake uncovered for thirty-five – forty minutes.

Source wonder mom wannabe

 

IMG_0316

Describing cooking in 1 word is difficult

For me cooking is therapeutic, relaxing, fun and much more! I love it how I can walk into the kitchen, start preparing dinner and automatically go into an entirely different world lol. It too has been an incredible learning experience. Here’s what I have learned so far and still currently improving on; being extra patient with myself when I make mistakes, try not to get discouraged when things don’t go my way, experimenting and substituting with certain ingredients that go with the appropriate recipe(s).

Here are a few examples of my experience with substituting, last week when I was cooking sloppy joes, I saw we had no tomato sauce and did a web search to see what could replace it and quickly learned that I could use tomato paste and add one cup of water. Last night when I was cooking pork chops, I discovered that we had no nutmeg and looked on google for a substitute and read that it can be replaced with ginger.

I know I’ve said this before, but I love foil packed dinners. They are so easy to prepare, clean-up is a breeze and last but definitely not least they are so very GOOD! 

Garlic Parmesan Broccoli and Potatoes in Foil

INGREDIENTS:

3 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper, to taste
24 oz broccoli florets
*16 oz baby potatoes, halved
1/4 C. freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, garlic, Italian seasoning, and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Arrange broccoli and potatoes into four equal portions and add to the center of each foil in a single layer.

Fold up all four sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking dish. Put it into the oven and bake until tender, approximately thirty-forty five minutes.*Serve immediately, sprinkled with Parmesan and parsley, if desired.

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

Source Damn delicious

 

Crunchy Honey Garlic Pork Chops

I love cooking and always have so much fun doing it, especially when I listen to music. As some of you probably already know I often enjoy listening to the Elvis Presley Radio as I cook. So, last night I did just that while I prepared these delicious Crunchy Honey Garlic Pork Chops.

If you love honey garlic chicken wings, you’ll love this Crunchy Honey Garlic Pork Chops recipe! I know I did! Haha! 😀 They are 100% flavorful with a mix of sweet & spicy.

Lol, next time I think I will listen to Patsy Cline or 50’s Rock ‘n’ Roll.

What do you like to listen to while you cook?

 Crunchy Honey Garlic Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry), Set aside
2 eggs
4 Tbsp. water
2 C. flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
3 Tbsp. Canola oil for frying chops

GLAZE

1½ C. honey
½ C. brown sugar
½ tsp. ginger
1/8 tsp. cayenne pepper, to taste
½ C. soy sauce
1 Tbsp. Garlic, chopped
2 Tbsp. Butter

Ready? Let’s get cooking!

Directions

Preheat oven 350

Line a 9″x”13 baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

1. Whisk the eggs and the water together in a shallow dish. Next, combine the flour, salt, pepper, and garlic powder in another shallow dish. Mix well. Then dredge each pork chop in the flour, then over into the egg mixture. Then dip the chop back over into the flour mixture once again. *This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating.*

2. Heat the oil in your skillet over medium heat. Shake excess flour off and put the chops in the skillet with approximately a half inch of oil. Be sure the oil is hot, but not extremely hot or the chops will cook too fast. Cook for about six minutes on each side. Try not to turn more than twice or your breading will come off. Transfer your pork from the pan to the previously prepared baking dish.

3. In a saucepan over medium heat, saute the garlic and add the butter. Combine the honey, soy sauce, brown sugar, cayenne, and ginger. Constantly stirring and bring to a boil then reduce to low and simmer for about five minutes. *Keep a close eye on this carefully because it will foam and might boil over.*

4. Pour 1/2 of the sauce over the pork chops. Carefully flip the chops over and pour the other 1/2 over the other side. Place uncovered in the oven for about twenty-twenty five minutes. This sets the glaze and finishes them to be sure they are cooked through.

Source Key ingredient

IMG_2230.JPG