Advertisements

Tag Archives: Family Friendly

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 

Advertisements

Italian Sausage Sheet Pan Dinner

I hope you all had a wonderful Thanksgiving! I know we did and I want to share with you what my family did to celebrate and a little bit in between.

Last week my family and I traveled to Hot Springs, Arkansas for our yearly week-long Thanksgiving vacation. While we were there, we watched movies, worked on a puzzle, did some shopping and much more. On Thanksgiving day we, of course, ate lots and lots of food lol. We consumed: cornbread casserole, ham, Mac & cheese, stuffing and green beans. For dessert, we had buttermilk and pumpkin pie. (And yes I did make the pumpkin pie all by myself.) Everything was delicious! Afterward, we all took naps. Haha! 😀 My favorites were my pumpkin pie and the green beans. We had a lot of fun on our trip!

Moreover, I’m pleased to say that the outcome of the separate food that I made was a huge success and everything was tasty. The cinnamon and sugar pecans were also a huge favorite. 😀 Although I’m so happy to be back home lol, as I missed my regular cooking and blogging schedule.

Therefore to start things off, I prepared this Italian Sausage One Pan Dinner while I listened to Chrismas music. It’s the ultimate simple meal recipe for a fast weeknight dinner! It’s bursting with delicious Italian flavors, and it’s on your dinner table in 35-minutes or less with hardly any clean-up!

Italian Sausage Sheet Pan Dinner

Ingredients

8 medium or large Italian sausages
1/2 large red onion, cut into chunks
1 lb mixed yellow and red baby potatoes, cut into halves
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, cut into thick slices
3-4 tsp  McCormick’s smoked paprika
2 tsp dried oregano
salt and pepper to taste

Directions

Preheat your oven to 425 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. Place the sausages, red onion chunks, baby potatoes, bell pepper pieces, and zucchini slices onto the previously greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and stir well.

2. Next, adjust the sausages evenly on the baking sheet and nestle them into the vegetables. Then roast everything in the preheated oven for approximately twenty -thirty-five minutes, or until the sausages are completely cooked through, and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.

Decorate with some fresh cilantro or parsley and serve this meal to your hungry family!

Source The Busy Baker

IMG_1439.JPG

 

Cowboy Lasagna

I’m not going to lie lol, cooking this lasagna was tricky. But since I love lasagna and sometimes is difficult to prepare I was totally relaxed with it as I love a challenge. However, the labor of preparing this recipe was completely worth it. 🙂 And ha, of course, the lasagna tasted incredibly amazing!!!!! 

Cowboy Lasagna

Ingredients

2 Tbsp. Olive oil

1 lb lean ground beef

1 lb sage-flavored sausage, removed from casing

1 lb sliced pepperoni

One 16-oz can diced fire-roasted tomatoes

One 12-oz can tomato paste

1 Tbsp. Dried oregano

1/8 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 medium onion, finely chopped

16 oz lasagna noodles (I used Barilla)

16 oz ricotta cheese

16 oz mozzarella cheese, shredded

1 C. grated Parmesan

Directions

Preheat the oven to 350 degrees F.

1. In a large skillet over medium-low heat, pour the oil and lightly brown the ground beef and sausage. Make sure to keep the meat chunky, not finely separated, while cooking. Combine the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and two of cups water. Bring to a simmer and simmer, uncovered, for thirty minutes.

2. Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. Lightly grease a 9-by-13-by-2-inch baking dish with non-stick cooking spray. And in the bottom of your baking dish cover it with a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat the process, ending with the sauce, noodles, and cheeses.

3. Bake until lightly browned and bubbling, about forty minutes. Allow the dish to stand for fifteen minutes before serving. Cut the lasagna into 3-inch squares and serve.

Source Cooking with Trisha Yearwood


Keep up the great work 🙂 I know you’ll be an excellent cook someday.


Coming up next week (My Birthday week) 
Mon 22nd Chicken Fajita soup

Tues 23rd My Birthday! 😄😆😂😊🎂🍰

Breakfast

Krispy Kreme donuts

Lunch

Leftover chicken fajita soup

Dinner

I have not decided lol. But I’m definitely NOT cooking lol. However, I still will write a post about my Birthday celebration and the incredible cake that I want 😊

Dessert Reese’s Peanut butter Cup  Cake

Wed 24th

Sloppy Joes
Side dish of the week Baked Cauli-tots

Thurs 25th
Honey Glazed Salmon with Citrus Avocado Salsa 

Thank you again so much for reading!





Homemade Chicken Taquitos

My brother and dad love eating taquitos. Whenever they make a trip to the grocery store one of the things they will buy is frozen taquitos, heat them up in the oven and eat them like their nothing lol. No offense to those who loves these things because I confess I enjoy eating them too. 🙂 However, I am going to have to admit though that these Homemade Taquitos are the BOMB.com and beats the frozen ones by 1000 lol.

Cream Cheese and Chicken Taquitos

Ingredients

3 C. chicken, cooked and shredded 

6 oz cream cheese, softened

⅓ C. sour cream

½ C. Salsa

1 ½ C. Colby jack cheese

1 ½ C. chopped baby spinach, stems removed

Salt and pepper, to taste

12 6 inch corn or flour tortillas (I used Mission Foods)

canola oil, for frying

Instructions

Heat ½” of oil in a skillet over medium heat. In a large bowl combine the chicken, cream cheese, sour cream, salsa, Colby jack, and spinach. Add salt and pepper to taste. Once the oil is hot enough (place your hand over the pan, above oil, to feel the heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread it out using a spatula. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat the process until all the tortillas is stuffed, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY!

Source Lilluna

Healthier Chicken Alfredo

Chicken Alfredo is one of my all-time favorite pasta dishes. Tonight I had the pleasure of cooking it for the first time for some of my family members. lol, I am delighted and proud to say it was a success. 🙂

Moreover, I recognize that Chicken Alfredo is quite the calorie bomb–a typical serving ranges anywhere from 500 to 800 calories–but it doesn’t have to be. Check out this lightened version of the creamy, classic comfort food. This recipe features tender whole-grain pasta and spinach in a savory Parmesan garlic sauce.

Healthier  Chicken Alfredo

Ingredients

One box. Barilla uncooked whole-grain penne pasta (I used 8 ounces of a 16 oz pkg)
8 C. (or 6 ounces) fresh baby spinach
2 Tbsp. butter
One garlic clove, minced
1 Tbsp. All-Purpose flour
1 1/2 C. low-fat (2%) milk
4 oz. low-fat cream cheese softened
1/4 C. grated Parmesan cheese
2 C. shredded or chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper

Directions

1. Cook pasta in boiling water in a large pot for eight minutes or until tender; remove from heat. Add spinach and let stand fifteen to thirty seconds, occasionally stirring, until spinach is wilted. Drain and set aside. Melt butter in same pot over medium heat. Add garlic; sauté for one minute.

2. Add flour and cook one minute (mixture will be crumbly). Whisk in milk. Cook, continuously whisking, for two minutes. Combine the cream cheese, salt, and pepper; stir until smooth. Stir in chicken; cook 1 minute or until cooked through. Mix pasta mixture and sauce in a large bowl. Serve immediately with a salad. Yummoelicious!

Source  MyFitnessPal

 

Breakfast for Dinner

I am a huge breakfast fan. In fact, I love it so much that I sometimes will have it for dinner. My most-liked breakfast foods are pancakes, eggs, and bacon. Ha! This is a bit off subject, but my all-time favorite go-to place is IHOP (Also known as International House of Pancakes). And eating their luscious chocolate chip pancakes lol. Yum yum!! Hahaha! 😀

Lol, so anyway back to the original subject.

Since I have not had breakfast for dinner in a very long time, I was excited to have it for one evening. Last week while I was planning this week’s meal plan I was scanning through a crockpot cookbook and discovered this Southwestern Breakfast Casserole. It is not only full of delicious flavors, but it too has sausage, eggs and lots of cheese. Yummy! 😀

This recipe would also make an excellent filling for breakfast burritos or tacos, and I think next time I will throw in some hash browns or potatoes to mix it up a bit. There are also options to change up the meat with ham or bacon and add in other veggies that your family enjoys.

Crockpot Southwestern Breakfast Casserole

Ingredients

1 lb. Jimmy Dean Breakfast Sausage
1 small Can Green Chiles
1 Medium Onion
1 Green Pepper 
2 1/2 C. Cheddar Cheese 
18 Eggs
1/4 tsp. salt
1/4 tsp. pepper

 

Directions

1. Brown the sausage in a non-stick skillet over medium-low heat and cook until it’s no longer pink. While the sausage is browning dice the onion and green pepper. Set aside. Next, whisk together the eggs, salt, and pepper in a large mixing bowl. And shred the cheese.

2. Next, layer the first five ingredients into a six-quart crockpot (with cheese being on the top of each layer), (Similar to what you would do with lasagna) and then cover the entire breakfast casserole with the eighteen eggs. Cover and Cook on Low for eight hours. Serve immediately with ketchup and or Frank’s Buffalo sauce.

What is your most-liked breakfast food?

Source The Crockin’ Girls 

Baked Garlic Cheddar Chicken

I had a bit of a challenging time with this recipe. How was it difficult you might ask??? Well because I wasn’t paying attention and didn’t read the instructions thoroughly like I regularly do and ran into a few roadblocks. However, on the sunny side, everything turned out perfectly fine lol. 🙂

This cheddar chicken is so tasty that when you bite into one, you’ll send your taste buds into a frenzy.

Baked Garlic Cheddar Chicken

Ingredients

1⁄2 C. butter
4 garlic cloves, minced
3⁄4 C. Progresso dry bread crumbs, plus more for the baking dish (Italian seasoned)
1⁄2 C. parmesan cheese, freshly grated
1 1⁄2 C. cheddar cheese, shredded
1⁄4 tsp. dried parsley
1⁄4 tsp. dried oregano
1⁄4 tsp. ground black pepper
1⁄8 tsp. salt
8 boneless, skinless chicken breast

Directions

Preheat oven to 350 degrees F.

1. Grease a 13 x 9-inch baking sheet and line it with foil.
And cover the bottom with a thin layer of bread crumbs.
Over low heat melt the butter in a small saucepan and cook garlic until tender, about 5 minutes. Remove from heat and pour the garlic butter into a shallow dish. Set aside. 

2. Rinse and pat dry chicken. Next place chicken on a clean surface and pound it until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. In another shallow dish, combine together bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Soak each chicken breast in garlic butter to coat, then press into the breadcrumb mixture.

3. Place coated chicken breasts in a prepared baking dish. Drizzle with any remaining butter and sprinkle with any remaining bread crumb mixture. Bake for thirty minutes or until chicken is no longer pink and juices run clear.

Source: Kitchme 

Crockpot Baked Potato soup

As some of you probably already know, I am a soup fanatic. One of my all-time favorites is Loaded Baked Potato Soup. I enjoy it so much that whenever my family and I go out to eat to one of our preferred restaurants Panera Bread, I order it regularly lol sometimes with a soup bread bowl. It’s so creamy and delicious!! However, I’m going to have to acknowledge that it doesn’t beat homemade.

This Crockpot Baked Potato Soup is savory, filling and relatively easy to prepare. My family and I enjoyed it!

Crockpot Loaded Baked Potato Soup

Ingredients

Six large potatoes

1 large onion

1 qt. of chicken broth

three garlic cloves

1/4 C. butter

1/4 tsp. salt

1/2 tsp. pepper or more to taste

1 C. Half-and-Half or 2% milk

1 C. shredded sharp cheddar cheese

Optional:

Bacon
Chives
Sour cream
Cheese
Crackers

Directions

1. Peel and cut all six potatoes into cubes. Next, dice onion, and garlic using a food processor and or a knife. Next, combine in your crockpot the potatoes, garlic, onion, salt, pepper, chicken broth, and butter. Stir well. Save the milk and cheese for later.

2. Cook on HIGH for four hours or on LOW for eight hours. (potatoes should be soft) About an hour before serving mash the potatoes until coarsely chopped and soup is slightly thickened. Next, stir in milk and cheese. Garnish with toppings.

Notes: I understand some of you might be dreading of doing the slow, and time-consuming process of peeling and cutting the potatoes into cubes. Either because your schedule might be jammed packed with stuff. If so, peel and cut the taters into cubes the night before and put them in an airtight container and place them in the fridge. And or for those of you who find it more challenging, please be patient with yourself. You can do it! 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion

Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

 

Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

 Keep up the great work. I know you’ll be an excellent chef someday.

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child

 

For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

Chicken Parmesan

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites (Approximately 2 large eggs)
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
2 jars marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

3. In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, salt, and teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and a pinch of salt and black pepper, if desired. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

4. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you feel more confident cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

 

 

 

Adapted from Food Network