Advertisements

Tag Archives: Family Friendly

Cooking is more than just a hobby

I have found that cooking is very therapeutic for me in many different ways. For instance cooking makes a great exercise for the muscles in my right arm. They are not as strong as the ones in my left. One of the challenges I face is holding certain vegetables with my right hand while I use my left to hold the knife to cut or slice it. For me the process sometimes can be very slow and frustrating. But whenever I do get frustrated I am constantly reminded that I am doing it for God’s Glory.

The other night I prepared these delicious Chicken Ranch Fajitas. They have chunks of chicken, onion, and sliced peppers cook in one pan on the stove top. Mix in some flavorful spices and ranch dressing for the best 30-minute meal. These fajitas are excellent for a busy weeknight.

Skillet Chicken Ranch Fajitas

Ingredients

1 Tbsp olive oil
1 small onion, finely chopped or sliced
1 red bell pepper, sliced thin
1 yellow or orange bell pepper, sliced thin
3 boneless, skinless chicken breasts, cut into small bite-sized chunks
1/2 tsp cumin
1/4 tsp Cayenne pepper optional
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
3 Tbsp ranch dressing

Instructions

1. In a large skillet heat olive oil over medium-high heat. Add sliced bell peppers and onions. Let cook, stirring every couple of minutes, for approximately five-eight minutes until softened.

2. While peppers/onion are cooking, combine the cumin, garlic powder, cayenne pepper, (If using) chili powder, and salt in a small bowl and sprinkle over the chunked chicken. Using both hands mix until all chicken is coated.

3. Move peppers and onion to one-half of the skillet. Add the chicken to the other half. Let cook for approximately ten-twelve minutes, turning chicken, until chicken is cooked through. Stir the pepper mixture a few times so it does not burn. Mix the chicken, peppers, and onions together in the skillet.

4. Add the ranch dressing. Stir to combine. Serve with choice of tortilla, cilantro, sour cream, and guacamole or avocado. You could also serve with additional ranch dressing to drizzle over the fajita.

Source Together As Family

rsz_img_3694

 

SaveSave

Advertisements

Slow Cooker Lemon Pork Chops

 

Do you need a simple slow cooker recipe that you can throw everything into your marvelous machine for those crazy busy weeknights and most importantly kid friendly? Well, let me just tell you that your whole family is going to love this zesty lemon pork chop dish. You are going to love it too as it requires little preparation and less than ten ingredients.

Lemon Pork Chops

1 Onion, sliced into thin rings

4 to 6 pork chops

2 lemons, juiced

1/4 C packed brown sugar

1/4 C ketchup

1/2 tsp salt

1/4 tsp black pepper

Hot Mashed potatoes or cooked brown rice, optional

Directions

Use a 4-quart insert. Separate the onion rings and place into the insert. Place the meat on top. In a small bowl combine, the lemon juice, sugar ketchup, salt, and pepper. Pour this sauce evenly over the top. Cover, and cook on low for five to six hours, or on high for three to four hours. Serve with rice or mashed potatoes.

Source 365 Slow Cooker Suppers

Root Beer Pulled Pork

I hardly ever drink soda. I am serious about it too! The only time I have myself a thing of soda is during special occasions. Whenever I want some soda pop I go for my all-time favorite Root Beer, it’s so yummy! Ohh, you know what I love? Root Beer Floats. Those things are scrumptious! One of these days I will teach you how to make a fancy Root Beer float. Yum, yum!

 Okay, back today’s recipe!

When I noticed that root beer was the in the title of the recipe, I, of course, became excited. So I grabbed a can of root beer and my trusty crockpot to cook a pork shoulder for this juicy Root Beer Pulled Pork. The thought of cooking it in root beer probably sounds a little goofy, but it acts as a tenderizer, and it too adds a unique flavor. You totally have to give this one a try. I promise you won’t regret it!

Crockpot Root Beer Pulled Pork

Ingredients

3 lbs of pork butt or shoulder
1 can of A&W Root Beer
1 18oz bottle Sweet Baby Ray’s BBQ sauce or your favorite

Directions

1. Place the pork in your crockpot and pour the can of root beer on top. Cover and cook on LOW for six-eight hours. You should be able to shred the meat easily with a fork when it’s finished cooking. After four-five hours check to see if your meat is browning to your taste and is tender enough to pull. You may need a little more or less than six hours depending on your crockpot and the cut of meat.

2. After the pork is finished cooking, drain the root beer and shred the pork with two forks on a large plate or chopping block. Place the shredded pork back into your slow cooker and add about eight teen ounces of your favorite BBQ sauce and stir to mix. Let warm for approximately fifteen minutes before serving. Serve by itself or on toasted hamburger buns or sandwich rolls. Add cheese and or coleslaw if you prefer.

Court’s Cooking notes:

To give the pork more flavor, in a small bowl combine one teaspoon salt, one teaspoon pepper, one teaspoon garlic powder and stir until mixed well. Then get a small handful of the mixture and rub it all over the meat, place it in an airtight container. Then pour  1/3 cup of Bragg’s all over the pork and seal the container tight. Place it in the fridge and leave it overnight. Also, you can cook this pork with a can of Dr. Pepper, Pepsi or Coke. But Root Beer is my favorite.

Source Listotic

rsz_img_2800

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

 

rsz_img_2621

Healthyish Potato Wedges

Mmmm….yummy…I enjoy eating potato wedges. I recognize that they are terribly unhealthy, but boy they are so very flavorful. My favorite restaurant to go eat these things is Buffalo Wild Wings. Their potato wedges are incredibly yummy!

On the eve of my eating healthy challenge, I decided to make these Baked Garlic Parmesan Potato Wedges as baking fries is a lot healthier than frying them. Although I do admit that I on occasion love anything fried. I mean come on, who doesn’t right?

Bursting with delicious flavors this Garlic and Parmesan seasoned potato wedges are oven roasted to golden tender perfection.

What is your go-to place to eat potato wedges? 
BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS

3-4 large russet potatoes, sliced into wedges
4 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
½ C parmesan cheese
optional: ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Line, a large baking dish with foil and lightly, grease it with non-stick cooking spray. Set aside.

Put potato wedges in a large bowl. Drizzle with olive oil and stir to cover. In a small bowl combine salt, garlic powder, and Italian seasoning and stir well. Sprinkle the potato wedges with the shredded cheese, tossing to cover, then sprinkle with the seasoning blend.

Put potato wedges onto the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five- thirty-five minutes or until potatoes are tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source Creme De La Crumb

IMG_2271.JPG

A Four-Ingredient Crockpot Dinner

 

Oh man, you know what I have been craving for a real long time? Some delicious Chinese food. It’s one of my most favorite cuisines.

What about you? Have you been craving for some serious Chinese food lately as well? Have you been on the hunt for a different tasty meal?? But then you think ugh I don’t want to spend the money on takeout or waste all of my time to prepare it? If you answered yes to all of these questions, then I have the perfect solution to your problem. How about you give this spectacular, insanely delicious and crazy easy Crockpot Orange Chicken dinner a try.

This simple Chicken Recipe delivers all of that… BIG Time!!! Oh, how I LOVE Orange Chicken! Skip the takeout and make some at home…with ONLY four yes, just 4 ingredients!

Crockpot Orange Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
¾ C Smuckers Sweet Orange Marmalade
¾ C of Sweet Baby Ray’s Original BBQ Sauce {it’s delicious!}
2 Tbsp. Bragg 

Instructions

1. Lightly grease your crockpot with non-stick cooking spray. Place the chicken into the crockpot and cook on HIGH for three hours or on LOW for six hours (Covered). After three hours on HIGH or six hours on LOW, empty the juices from crockpot At this point… you can either leave the chicken breasts complete, or remove, cut into cubes, and transfer back to crockpot.

2. In a large bowl combine bbq sauce, orange marmalade, and soy sauce. Pour mixture over chicken, and cook on low or high for thirty more minutes {covered} Yummoelicious!

Source The frugal girls

 

Guilty Free Burgers 

Man, I am still astounded on how fast the year 2016 just came and went like in a flash, I mean not exactly but you know what I am saying. Now here we are in a brand new year with a fresh start filled with new goals and ambition for 2017. What are some of your goals for this year? I will share some of the goals that I have: 1. living a healthier lifestyle. 2. become a better blogger (Plans & Goals for 2017) 3. Same as number one.

So with that being said lol, I can’t believe I’m saying this, but I am going to attempt a challenge by eating healthy for 30 days. Would you be interested in joining me? If you said yes, then I have created, an event for the challenge and the details will be towards the bottom of my blog. I believe that it will be a fun and exciting experience.

To begin this hurdle before the actual date, I decided to make these juicy and flavorful turkey burgers. When you’re trying to live a healthy lifestyle, burgers might be out of the picture. However, subbing lean ground turkey in for traditional meat slashes that mega-calorie tally and delivers a significant portion of satisfying protein. This grilled turkey burger recipe calls for fresh ingredients like diced parsley, onions, and garlic. These grilled turkey burgers are packed with nutrients and offer that rich, meaty flavor you crave without increasing your cholesterol levels.

These burgers are paired with a beautiful cucumber salad. Bright, refreshing cucumbers and tomatoes are dressed with chives and covered with a dash of lime juice.

Grilled Turkey Burgers with Cucumber Salad

Ingredients

Turkey burgers

1 lb lean ground turkey
1 large egg, beaten
1/2 C plain whole wheat bread crumbs or whole wheat panko
1/3 C grated or finely chopped onions
1/3 C finely chopped parsley
1 clove garlic, minced
1/2 tsp kosher or sea salt
1/2 tsp black pepper
1 Tbsp extra-virgin olive oil
2 tsp canola oil or cooking spray to lightly coat the pan or grill

Cucumber salad

1 cucumber, diced small
1/2 C chopped chives or green onions
1 medium-sized ripe tomato, finely diced
2 Tbsp freshly squeezed lime or lemon juice
1/4 tsp kosher or sea salt

Directions

1. Combine all ingredients in a large bowl, except for the olive oil.
Next, work with the meat mixture using your hands and shape the mixture into patties for the turkey burgers. Form into four to five patties. Pour a few drops of oil onto each patty on both sides with olive oil, using fingers to coat.

2. Lightly grease your grill or grill pan with oil. Turn your grill on to medium-high heat or place a lightly-oiled skillet or grill pan on the stovetop over medium-high heat. Place patties on the grill or skillet and cover (cover if using the grill) and grill for five to six minutes on each side, until cooked through.

3. Meanwhile, combine all ingredients for cucumber salad. Serve room temperature or chill until serving.

Source skinnyms

IMG_2154.JPG

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

IMG_1689.JPG

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!

rsz_1img_1645

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

 

FOLLOWING CERTAIN RECIPES CAN BE MISLEADING

So last night was my first attempt at making this Creamy Butternut Squash Alfredo Pasta, and well lol my version of the dish, unfortunately, did not turn out 100% perfect like the way I wanted it too. Why you might ask??? because I put a little bit too much noodles into the pot and then it caused the sauce dry out. At first, I was a little upset, but then after awhile I thought to myself.”Lol, oh well, I will not cook so many noodles the next time I prepare this dish.” But, despite my small mistake, the preparation of the recipe overall was relatively easy, and it still was tasty. But as for my version being creamy not so much because I added so many noodles lol. Ha, I learned my lesson.

Furthermore, I am very confident that when you choose to make this dish for you and your family, the outcome of your version will turn out excellent and way better than mine. You can change it up a bit if you want 🙂 

Creamy Butternut Squash Alfredo Pasta

Ingredients

4 strips of applewood bacon
2 Tbsps butter
1 C diced red onion
1 garlic clove
3 C butternut squash cubes
1 C low sodium chicken stock
1½ Tbsp fresh or dried sage
1½ Tbsp fresh or dried thyme
1 C. 2% milk
salt to taste
One (16 oz) box Barilla pasta (I used Linguine)
Parmesan Cheese (Optional)

Instructions

1. In a large skillet combine the butter and red onion. Saute until slightly soft, approximately one-two minutes. Next add in the garlic, saute for thirty seconds, stir and combine the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork-tender, about eight-ten minutes. When the squash is tender, combine the squash to a food processor along with the milk and salt to taste. Puree until smooth.

2. In the meantime heat a small skillet over medium-high heat, combine the diced bacon to the pan and saute until the bacon is crispy. About four-five minutes. When the bacon is finished cooking, place it on a paper towel lined plate to let the grease drain. Bring a large pot of water to a boil. Add the pasta and cook according to directions, (six-eight minutes) do not overcook. Drain pasta and add butternut squash sauce to the pasta, gently toss together and top with crispy bacon. Serve!

Source joyful, healthy eats

 

rsz_img_1485

Coming up next week on cooking with Court

Breaded Ranch Pork Chops

Side Dish Sweet Green Beans

Crockpot Chicken Wild Rice Soup

Beef Enchilada Bake