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Tag Archives: Cerebral Palsy

My Plans and Goals for 2017

I cannot believe that this will be my last blog post for the year of 2016. It has been quite a year for me as a food blogger. Cooking and blogging have been an excellent and fun learning experience. I want to share with you, some of my plans/goals for my blog for the upcoming year. So here it goes.

My plans are I’ve decided to go back on some of my posts that I wrote and do a lot of proofreading/editing. I too will do picture retakes for most of the photos of the food that I took this year and do my best to make my blog look professional. I also would like to make cooking videos.

My goals are to improve on becoming a better food blogger because I am highly interested in getting sponsorships by some food brands someday. Last but not least, the main reason why I created a food blog; As some of you know, I used to be pretty nervous about using the oven/stove cause of my C.P. (Cerebral Palsy). But since I’ve learned about my amazing gift of cooking that God has given me, I have discovered that I’m losing my fear of the stove.

In fact, within the past few months, I have found that cooking for me is incredibly therapeutic, relaxing, enjoyable, and it has been a great learning experience. My passion for it has grown quite rapidly. Now I want, and I believe God wants me to find other ways of how to share my love for cooking with other people who are able-bodied and or have special needs by teaching them how to cook and help them feel more comfortable working with a hot surface while sharing the love of Jesus Christ.

Also, I would like to wish a Happy New Year to you all! I too want to say “Thank You so much” to each and every one of you for following and reading my articles. I am looking forward to sharing new recipes with you and posts throughout the upcoming 2017 year!

 

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Cook. Eat. Sleep. Dream. Repeat.

I admit with all of the cooking that I have been doing within the past several months my mind is always trying to be creative and coming up with new recipes of my own, and once the idea is approved, I immediately dash into the kitchen and start cooking up a storm.

So, last week I threw together this Garlic Parmesan Green Beans Recipe with the remaining green beans I had leftover from the dish Green Bean Bundles that I prepared that same week. However, my first time of making this recipe didn’t turn out the way I wanted it too because I had less green beans than anticipated. I also went a little too crazy with the olive oil. Lol, oops. Have you ever done this before? Anyways, I waited until I bought some more green beans and made it again to go along with last night’s main course A Texans Favorite (Chili). I know that it’s an odd combination, but I really wanted to give it another try. I’m thankful that I did because this time the outcome of it was a huge success. 

This method is very similar to the Garlic Parmesan Edamame, and it’s just as delicious and super duper easy. This dish would make an excellent side dish for your family’s Christmas parties and or just an all year around dish for supper. 

Garlic Parmesan Green Beans

 1 lb green beans fresh or frozen  
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Progresso Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp salt to taste

Directions 
 
1. Steam green beans in your microwave until slightly warm and not frozen. In a small food processor or small bowl, combine olive oil and garlic. Stir/process until well-combined.

2. Heat a wok or a deep skillet over medium-high heat. Combine fresh or frozen green beans and toss for a few seconds. Combine garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

 *Court’s cooking notes: If you’re using fresh green beans be sure to wash/rinse them real good with cool water before use.*

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 Inspired by: 28 Cooks

Coming next week on cooking with Court 

(Since next week is the week of Christmas I will be only writing two posts) 

Dec 19th Maple Balsamic Glazed Pork Chops 
                Side Dish Broccoli Can Taste Delicious 

Dec 21th Crockpot Sausage, Green Beans, and Potatoes 

Dec 22nd Easy Crockpot Taco Soup 

Here are my recipes that I have created this year: 

Garlic Butter Honey Roasted Butternut Squash 

Pringles Tangy Buffalo Ranch Chicken Tenders

A Twist On A Classic Favorite

On Wednesday I put my crockpot to work and prepared this Juicy Reuben Sandwich recipe as I have never made nor tried one. The preparations of this dish before putting my cooking friend to work (the crockpot) was very easy as usual, and after everything was finished cooking, slicing the meat was somewhat of a breeze. 🙂 Oh boy let me just tell you my sandwich was incredibly yummy!

For those of you who don’t know what a Reuben sandwich is it’s
an American hot sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.

Are you an enthusiast of hot sandwiches? Are you craving for one? If you said yes to these questions then may, I recommend you satisfying hunger by preparing this savory sandwich. I promise you won’t regret it!

Juicy Reuben Sandwiches

You will need

1/2 lb corned beef, trimmed

2 C Sauerkruat drained

1/2 C Beef Broth

One small onion, sliced

One clove garlic, minced

1/2 tsp caraway seeds

4 to 6 black peppercorns

8 slices pumpernickel or rye bread

4 slices of swiss cheese

Russian dressing or Mustard, optional

Directions

1. Place corned beef, sauerkraut, broth, onion, garlic, caraway seeds and peppercorns in your crockpot. Cover, cook on LOW for seven to nine hours.

2. Transfer beef to a large cutting board. Use a sharp knife to carefully cut across grain into slices. Divide among four bread slices. Top each slice with drained Sauerkruat mixture and one slice of cheese. Spread mustard on remaining four bread slices; place on sandwiches.

Source CROCK-POT® I Can Make That in My Slow Cooker

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My favorite chicken and beef recipes

Parmesan Ranch Chicken Tenders 

One Pan Autumn Chicken Dinner 

A Messy Favorite 

Comfort Food Overload 

Incredibly Tasty Homemade Tacos

I know that this is off subject, but as this year begins to wind down, I want to share with you some of my favorite recipes that I have cooked this year. I will have links to the recipes at the bottom of every post that I will be writing within the next couple of weeks, just like with yesterday’s article Chicken and wild rice soup. I will do my best to make sure that each post will stay within the same food category as the others. But I can’t make any promises because I might get a little side tracked.

Now on to the original subject.

I had quite a bit of the meat mixture leftover from last night’s dinner Beef Enchiladas, so I chose to use the remaining to make tacos for lunch for my big little brother and I. But I mainly made it for him because he’s real sweet and funny!

You too can easily make these delicious tacos with having the option of preparing them with a real kick or mild. Either way, I promise you they will taste great! 🙂

Homemade Tacos

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1 oz can diced mild green chiles if desired
1 oz packet taco mix (Follow the instructions according to the package)
Flour Tortillas or Taco Shells

Favorite Toppings
Shredded Cheddar Cheese
Sour cream
Shredded lettuce

Directions

1. Pour a few drops of the oil into a large skillet and heat over medium- high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles (If you desire) and saute for three-six minutes, stirring occasionally.

2. Drain the beef mixture. Pour meat back into the skillet and combine the taco mix (Follow the instructions according to the package on the back.)

3. After you have completed step two, spoon Taco mixture into hard taco shells. Serve with your favorite toppings, if desired. Enjoy!

By Courtney Kennedy

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My favorite recipes

White Chicken Enchiladas 

Chicken Tortilla Soup

Slow Cooker Tex-Mex Chicken Soup

Thirty Minute-Meal 

 

Mexican Food Enthusiast

Who loves Mexican food? I know I do! I just do NOT get tired of eating it! Tacos, nachos, burritos, fajitas, and enchiladas. There are several recipes for enchiladas, but this one is my favorite. Beef enchiladas with something extra… a homemade enchilada sauce!

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Just look at that gooey, melted cheese in the photo above!! *drools*

Okay, Courtney, let’s concentrate on the recipe here! Preparing your own enchilada sauce is super easy! It only takes fifteen-twenty minutes and a few of ingredients I trust you already have on hand.

These beef enchiladas are stuffed with a delicious beef, bean, and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!

Beef Enchiladas with Homemade Enchilada Sauce

Ingredients

2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1.5 lbs ground beef
1/4 tsp salt
1/2 tsp pepper
1 oz can diced mild green chiles
One can (15 oz) Goya black beans
10 flour tortillas
3 C Mexican-blend shredded cheese
1 can enchilada sauce; I used the brand El Paso or 1 batch homemade red enchilada sauce 
Dried cilantro for garnish

Directions

If you’re making homemade enchilada sauce, make it first.

Preheat oven to 350 degrees. Prepare a 9×13 baking dish by lining it with foil or parchment paper and grease it with non-stick cooking spray

Pour a few drops of the oil into a large skillet and heat over medium-high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles and saute for three-six minutes, stirring occasionally. Drain the beef mixture.

To assemble the enchiladas, spread a few tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the beef mixture, drizzle some more enchilada sauce over the meat, then add one-third of a cup of cheese. Roll up tortilla and place in your previously prepared greased 9 x 13″ baking pan. Continue with remaining tortillas. Cover the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake for twenty minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Top it with chopped cilantro and green onions.

Court’s cooking notes** you could simply change out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Homemade Enchilada Sauce

Ingredients

2 Tbsp vegetable or canola oil
2 Tbsp flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
2 C vegetable stock or chicken

Instructions

Heat oil in a small/medium saucepan over medium-high heat. Combine the flour and whisk together over the heat for one minute. Mix in the remaining seasonings (chili powder through cayenne pepper). Then slowly add the stock, continuously whisking to reduce lumps. Reduce to low heat and simmer for ten-fifteen minutes until thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks

Source the chunky chef

Coming up next week on cooking with Court

Chicken Noodle Soup

My Texas Crockpot Chili

Slow Cooker Juicy Reuben Sandwiches

Side dish Garlic Parmesan Green Beans coated with bread crumbs

 

Pure comfort food at it’s best

I enjoy cooking pork chops. I do admit they sometimes can be challenging to prepare, though. It seems like every time I cook them they either are always undercooked or overdone.  Yes, of course, I seldom do get discouraged and frustrated as many of us cooks, and food bloggers do. However, I am extremely determined not to give up and just keep on practicing until I get my chops 100% perfect.

My least preferred of how to cook pork chops is on the stovetop, as I have a somewhat of a love-hate relationship with frying almost anything. Why you might ask??? because I can’t stand the splatter, it makes such a huge mess. And the fact I have to babysit the stovetop. I mean really. I don’t have time for that!

I can tell you for sure, though, baked pork chops turn out just as delicious and WAY juicier – if you haven’t cooked pork chops that way, you simply have to! Of course, pork chops drenched in ranch dressing, Italian bread crumbs, and Parmesan cheese pretty much proves a winner dinner!

Super juicy, baked pork chops coated with ranch dressing, Italian bread crumbs, and Parmesan cheese. A fast & easy comfort-food dinner!

Breaded Ranch Pork Chops

Ingredients

6 bone-in pork chops, rinsed and pat dry
2/3 cup ranch dressing
1 cup Progresso Italian Bread Crumbs
2 tablespoons grated Parmesan cheese

Cooking Directions

Preheat the oven to 425°F. Line a 9×13 baking dish with foil or parchment paper and lightly grease it with cooking spray. Set aside.

Pour ranch dressing into a shallow bowl. Combine bread crumbs and Parmesan in another shallow bowl. Dredge each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of the previously prepared greased baking dish (Be sure to give them room around each chop to cook evenly). Bake them for twenty-five- forty minutes or until internal temperature reads 145 degrees. Leave to sit for five minutes before serving.

Source Mostly Homemade Mom

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What is your favorite recipe using bread crumbs? Share it with me in the comments below!

Happy Early Thanksgiving!

I should have written this yesterday, but I was tired lol. Anyways, as some of you already know I have somewhat decided to take a break this week from blogging and write one more blog post after this one.  Why you might ask??? because my brain needs a break lol and plus it’s Thanksgiving week 🙂 However, I wanted to give you the low down of what I intend on cooking this week.

Sunday Night: I prepared Cowboy Chili. This dish is perfect for those cold winter days and will quickly warm you up. And oh lol, If you love a little kick to your chili, then you will certainly dig this dish. It’s delicious!

On Tuesday afternoon I will try to roast pecans, then later that evening I will be cooking  Cheeseburger Macaroni. If you are looking for some true comfort food, then I totally recommend Cheeseburger Macaroni while watching your favorite movie.

On Thanksgiving day I will be attempting to baking Libby’s Pumpkin Pie. Need an idea for a dessert to bake for  Thanksgiving? Then this pie is the perfect one for you. 🙂 It’s incredibly easy and very yummy!

Thanks for reading and have a great week. 😀

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 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

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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

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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

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