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Tag Archives: Easy Weeknight dinner

Juicy Baked Chicken

Last week I learned how to do a new cooking skill called brining, I did it for this Juicy Baked Chicken Breast that I cooked for my family and desperately wanted to try. I am so glad that I did because the chicken was unbelievably delicious. I want to show you what brining is and how to do it.

What is brining??? Brining is the process of immersing a piece of meat in a brine solution, which is only salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This method is particularly perfect for lean cuts of meat that tend to dry out during cooking!

The method does seem complicated but to tell you the truth it really isn’t all that hard. I promise! 🙂

How do you brine? Place the meat or chicken in this case into a container and fill it with water until meat is covered and pour a few tablespoons of sea salt into the water. Next, you can let the meat sit in the container/bowl for ten minutes at room temperature, or seal it tight and place it in the fridge for up to eight hours or overnight.

What are some other cooking methods you would like to learn?

Juicy Baked Chicken Breast

Ingredients

Brined chicken

Four large Chicken breasts
2 tbsp Sea salt

Preparation

4 tsp Olive oil
4 tsp Italian seasoning
2 tsp Garlic powder
Sea salt Black pepper

Directions

How to brine the chicken breasts, place them in a large dish with enough water to cover them. Combine sea salt and stir to dissolve mostly. Let them sit for ten minutes at room temperature, or for up to one day in the fridge.

Preheat the oven to 450 degrees F. Line a baking pan with foil and lightly grease it.

Pat dry the chicken and place onto the previously prepared lined baking sheet. Coat with olive oil. Sprinkle with Italian seasoning (1/2 teaspoon on each side), garlic powder (1/4 teaspoon on each side), sea salt, and black pepper to taste. Copy on the other side.

Bake for twenty- twenty five minutes, until firm and no longer pink.

Source wholesome mum

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Coming up this week 

Slow Cooker Sunday Beef Brisket 

Tortellini in parmesan cream sauce with spinach and sun-dried tomatoes 

Slow-Cooker Chicken Burrito Bowls

Fun and relaxing munchie is gonna be It’s a surprise!!! 😊

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Peanut Butter Pork Chops

 

Peanut Butter Pork Chops

Ingredients

4-6 Pork chops

1 onion, sliced into thin rings

4 garlic cloves minced

3/4 C creamy peanut butter

1/3 C  honey

1/3 C  Bragg or low sodium soy sauce

2 Tbsp seasoned rice wine vinegar

Directions

Use a 4 or 6-quart slow cooker. Separate the onion rings and place them into the insert. In a medium bowl combine the garlic, peanut butter, honey, Bragg, and vinegar. Stir until well combined. Smear this mixture on each side of the pork chops -it will be pretty thick. Add the chops to the insert. Cover and cook on low for five to six hours or on high for approximately three to four hours.

Source 365 Slow Cooker Suppers `

 

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Meat Lovers Casserole

As this 30-day healthy eating challenge comes to an end, I thought I would make a somewhat unhealthy meal to celebrate the accomplishment that I ate rather healthy for thirty days lol. On a scale 1-10, one being bad and ten being amazing I would give myself a six for the challenge overall. Although this is not the end of eating healthy for me, I still am going to try hard to make healthier food choices.

Anyway, to commemorate my accomplishment, I chose to make this tasty Low Carb Bacon Cheeseburger Casserole. I am not a huge fan of Casseroles because most of them require a lot of work, and they are high in carbs, but this one, however, doesn’t have as many carbs.
It only has 4.4g of carbs and 3.8g per serving. Ha, isn’t that just awesome? You won’t have to feel as guilty after eating this delicious dish. And oh, let’s not forget about cooking/work because well to tell you the truth making this casserole was easy as 1-2-3.

Do you need an easy ground beef casserole to serve your family or friends? Well, then you should feed them this savory, and tangy dish. They will enjoy this simple low carb bacon cheeseburger casserole.

Low Carb Bacon Cheeseburger Casserole

INGREDIENTS

2 lbs ground beef or 1lb low carb pork sausage + 1lb ground beef
2 garlic cloves minced
1/2 tsp onion powder
1 lb bacon cooked and chopped
8 eggs
One can (6 oz) tomato paste
1 C heavy cream
1/2 tsp salt
1/4 tsp ground pepper
12 oz grated cheddar cheese divided

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil and grease it with cooking spray.

1. Cook and brown the ground beef with the garlic and onion powder.
Discard excess grease then spread beef onto the bottom of the previously prepared baking pan. Combine bacon pieces into the cooked beef.Combine bacon pieces into the cooked beef.

2. In a medium bowl, mix with eggs, tomato paste, heavy cream, salt, and pepper until well combined. Mix in eight ounces shredded cheese into egg mixture. Pour the egg mixture over beef and bacon. Top with remaining four ounces of grated cheese. Bake for thirty-thirty five minutes or until golden brown on top.

Source low-carb yum

 

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A healthier version of the classic pizza

I had a fun and exciting experience making these pizza peppers, which as you can see unfortunately do not have a picture at the moment because I did not like the way my peppers turned out lol. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly. However, they overall were quite tasty, so I am not at all discouraged about the outcome of this dish as it was my first time. Therefore I plan on making this recipe again soon. 🙂

These pizza peppers are a perfect low-carb and naturally gluten-free alternative to traditional pizza. The pepperoni gives a nice amount of spice: if you enjoy a spicier pepper, you can add a half teaspoon or so of dried red pepper flakes into the meat mixture.

What do you like in your stuffed peppers?

Slow Cooker Pizza-Stuffed Peppers

Ingredients

1 lb lean ground turkey
20 slices turkey pepperoni, diced
1 C prepared pizza sauce
2 tsp dried basil
1 tsp dried oregano
1/8-1/2 tsp dried red pepper flakes to taste
Six bell peppers, any color, cored, seeded, and left whole (retain tops)
1 C shredded mozzarella cheese
1/2 C water

Directions

1. Use a 6-quart slow cooker. In a large mixing bowl combine the turkey, pepperoni pizza sauce basil and oregano. Divide the mixture into six parts, and place a portion of the mixture into each bell pepper. Put the peppers into the insert and top each one with some of the cheese. Put the lids onto the peppers.

2. Carefully pour the water around the base of the peppers. Cover, and cook on low for six – seven hours, or until the meat is fully cooked, and the peppers have begun to wilt. Let stand for ten for minutes in the cooling slow cooker before serving.

Source 365 Slow Cooker Suppers

Citrus Salmon & Asparagus

I am certain that some of you have noticed by now that I, unfortunately, have not prepared salmon in a very long time, and no it’s not because I have lost my taste for salmon. I will always have a love for it. As it is not only delicious, but it too is extremely healthy. But the reason why I had to stop buying it for awhile is that it can be real costly. Therefore I don’t buy it as often as I probably should. However, I am going to do my best to buy it at least once a month.

So with that said, I purchased a real nice medium sized salmon fillet through this fantastic service called Instacart. I will give you a full review and more info on instacart later this week, but they are a grocery delivery service that have workers do your grocery shopping for you, and then they’ll deliver it to your home on front doorstep or at your place of work.

Finally, onto the original topic, I cut the fillet into equal portions and cooked a beautifully healthy, simple and delicious salmon recipe! Amazing flavors of oranges, lemon, and lime glaze these salmon fillets, and when roasted with asparagus spears, it quickly becomes a super flavorful one-pan meal. Healthy dinner ideas don’t get much easier or delicious than this!

One Sheet Pan Citrus Salmon Asparagus

Ingredients

4, (4-6 oz.) salmon filets
1, (8-12 oz.) bunch of asparagus spears, rinsed, woody ends removed

Glaze:

Zest and juice of one navel orange
1/4 c. lime juice
1/4 c. lemon juice
2 Tbsp. honey
2 cloves, minced garlic (about 2 tsp.)
2 orange slices, halved
salt and pepper

Instructions

Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray or line with aluminum foil.

  1. Evenly place the asparagus on the previously prepared pan. Put the salmon filets on top of the asparagus. In a small bowl, mix the orange juice and zest, lime and lemon juice, honey and garlic.
  2. Once honey is completely dissolved, pour over the salmon and asparagus. Place an orange slice half on each of the salmon filets. Sprinkle with salt and pepper to taste. Bake in the oven at 400 degrees for twenty minutes. Remove from oven, and serve immediately.

Source Delightful made

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Coming up this week on cooking with Court

Buffalo Chicken tatquitos 

Side Dish ???

Slow Cooker Pizza-Stuffed peppers

Potato soup

Crockpot day…A weekly holiday for the everyday cook

In the fall of last year, I started volunteering for the special needs ministry at my church on Wednesday nights. I love volunteering for the department because I have a huge heart for kids who have special needs. In fact, I enjoy it so much that I’m always looking forward to going and having fun playing and interacting with the children whom I see often. They are so adorable and funny.

However, I, unfortunately, can’t be at two places at once; church and at home to cook dinner. Which is why I love having Wednesdays as my slow cooker/crockpot day. There’s little or no labor, and the only thing I have to do is throw everything into my crockpot and let it do the cooking. And then bam I have a delicious hot meal waiting for me at home. It’s really nice to have somewhat of a break from doing all of the cooking at least once a week.

On my crockpot day, I threw together this Peach Glazed Pork Chops recipe. My family love these because they have a touch of sweetness and I especially loved them because…well they are a little sweet. And a little savory with browned butter. Yum, yum!! 😀 Just an excellent combo for everyone in the family!

What is/are  your crockpot/slow cooker day(s)? What do you usually prefer to toss into your crockpot?

Slow Cooker Peach Glazed Pork Chops

Ingredients

4-6 boneless pork chops (about 1.5 lb)
6 Tbsp butter
¾ C Smucker’s peach preserves (Sugar-Free)
½ tsp thyme
½ teaspoon salt
1/2 tsp pepper

Instructions

In a medium skillet over medium-high heat melt the butter and occasionally whisk until it starts to bubble. Continue whisking until it just starts to develop little brown bits, combine seasonings and then remove from the heat. Continue to whisk and let it cool for one-two minutes. Stir in the preserves until smooth (There might be little chunks of fruit from the preserves) Place chops into your crockpot and pour sauce over them. Cover and cook on low for six-seven hours or high for three-four hours.

Court’s cooking notes:

I cooked these on low in my 4-quart crockpot for six hours.

Recipe by Slow Cooker Gourmet 

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Balsamic Chicken and Vegetables

I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

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Pork Chops & A Fancy Vinaigrette

Pork Chops With Lemon-Cilantro Vinaigrette

Ingredients

4 bone-in pork chops
1/2 C extra-virgin olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
2 cloves garlic, minced
2 tbsp. fresh cilantro minced
1/2 tsp. red pepper flakes
Salt and black pepper
Instructions

Preheat your grill or grill pan to medium-high. In a small mixing bowl, stir together the lemon juice, orange juice, olive oil, minced garlic, red pepper flakes, and cilantro. Season the pork chops to taste with salt and freshly ground black pepper. Place on the preheated grill and cook for four to five minutes per side. Let rest for two to three minutes. Serve the pork with a drizzle of lemon-cilantro vinaigrette.

 

Side Dish  Green bean & Cherry tomato medley

 

Source  Paleo Leap

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Coming up this week on cooking with Court 😊

One-Skillet Balsamic Chicken and Vegetables

Crockpot Peach Glazed Pork Chops

SHEET PAN CITRUS SALMON & ASPARAGUS

Slowly Cooked Sausage with veggies

I just love the idea of one pan/pot dinners. They require little preparation, most of them are ready less than thirty-five minutes and clean up is a breeze. I confess I can get pretty spoiled. As some of you already know, I usually come across these dinners on Pinterest. Whenever I do find one of these superb dinners on my go-to site, I immediately get motivated to want to cook the dish. 

Therefore, I’ve had this one Pot Sausage, Green Beans, and Potatoes Recipe in my ginormous cookbook that I found on Pinterest a long time ago. I too have been wanting to cook it for awhile, but I just couldn’t find the perfect timing until I finally had the opportunity to prepare it earlier this week. The food prep and clean up for it is about the same, just like with the other one-pot suppers that I have cooked this year.

However, I must say that the actual cooking time for this recipe requires at least four-six hours for it to be fully cooked because everything is being cooked in the crockpot. I know that sounds awful especially when supper time rolls around and you are super hungry. But I honestly can say that is one of the biggest perks about this dish cause for one your slow cooker will make everything taste amazing and two you don’t have to babysit your food while it’s cooking.

I promise you and your family are going to enjoy this Crock Pot Sausage, Green Beans, and Potatoes recipe. Here’s why: you seriously only have to do a little bit of preparation, it has good for you ingredients and last, but definitely not least it’s incredibly tasty!

Where do you usually get your recipes from? Do you prefer cookbooks or online?

Crockpot Sausage, Green Beans, and Potatoes

INGREDIENTS

2 pkg of traditional rope turkey sausage, cut into half inch slices (I used venison and pork sausage) 

6-8 Russet potatoes, peeled and cubed

3-4 cans of green beans
1 small onion, chopped

1/8 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes optional

 

INSTRUCTIONS

Use a four or six-quart crockpot insert and lightly grease it with non-stick cooking spray. Place your potatoes into the bottom of your crock pot. Place the onion on top and combine the sausage and green beans. Sprinkle with salt, pepper, and red pepper. Cover and cook on LOW for six-eight hours. Yummoelicious! 

Source Recipes that crock

I mentioned last week in my Cook. Eat. Sleep. Dream. Repeat. post that I would make this excellent Crockpot Taco Soup today, but other arrangements were made, plus we still have plenty of leftovers from last night’s meal. Oh well. Maybe I will make it next week. 🙂 However, I still intend on cooking this savory and really creamy Crockpot Chicken Rice soup on Saturday.

Also, within the past few years, it has been hot in Texas, both on Christmas eve and day and, Unfortunately, it’s going to get hot once again. But that’s totally cool with me because I chose to make the best of it and have a great attitude in regards to the crazy weather and make Vietnamese Iced Coffee on Christmas Eve. I am very excited!

Lip-Smacking Pork Chops

Now that the holidays are in full swing, I think it’s necessary to have a great arsenal of fantastic meals that you can get on the table extremely fast and with minimal work. After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend several hours cooking a dinner? Not me!

I am confident that you don’t want to waste numerous of hours cooking either; therefore I want to share with you, my newest favorite dish Maple Balsamic Glazed Pork Chops. They were reasonably easy to prepare and incredibly tasty. I mean no seriously after trying my first one I quickly had another one of these delicious and not to mention melt in your mouth pork chops.

Tender, moist, glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. They are ready to eat less than thirty minutes, which makes them excellent for a fast weeknight dinner or a party!

 What are some of your favorite pork chop recipes? What is your most-liked dish to serve at parties?

Maple Balsamic Glazed Pork Chops

Ingredients

PORK CHOPS:
Four boneless or bone-in pork chops, rinsed and pat dry
olive oil
salt and pepper to taste

MAPLE BALSAMIC GLAZE:
1/4 C maple syrup
3 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp salt
1/2 tsp pepper

Are you ready? Let’s get cooking!

Directions

MAKE THE GLAZE:

In a small saucepan, mix all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about three minutes, stirring occasionally. Set aside.

COOK THE PORK CHOPS:

Preheat oven to 400 degrees F. and place a medium/large cast iron skillet into your oven.

1. Coat your pork chops with olive oil and sprinkle with salt and pepper.
Remove the skillet from the oven and place on the burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook two-three minutes to sear. Use a basting brush and cover pork with the glaze.

2. Flip pork chops over, brush the other side with the glaze and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (approximately five-eight minutes, depending on the thickness of your pork chops). Transfer the pork chops to a plate, cover loosely with aluminum foil and let stand for five minutes. Serve pork chops with a little bit of the glaze drizzled over the top if desired.

 

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Source the chunky chef

 Tonight’s side dish was: Broccoli can taste delicious

Here are some of my other favorite pork chop recipes

Pure comfort food at it’s best

The Cookbook Museum

Baked Pork Chops and Apples with Brown Sugar Glaze