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Tag Archives: Garlic

Savory & Delicious Chicken broccoli casserole

Broccoli Chicken Casserole with Cream Cheese and Mozzarella

Ingredients

5 C. shredded cooked chicken breast

2 broccoli heads, cut into small florets

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning

3/4 C. chicken stock

8 oz (230g) softened cream cheese

1 1/2 C shredded mozzarella cheese

Fresh cracked pepper, to taste

Fresh chopped parsley, or garnish

Directions

Preheat your oven to 400ºF (200ºC) Lightly grease a baking dish with non-stick cooking spray.

1. Spread the shredded chicken in the previously prepared baking dish. Then add the minced garlic, red pepper flakes, pepper, and Italian seasoning. Stir well. Set aside.

2. In a large bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.

3. Top with broccoli florets and shredded mozzarella. Bake the chicken casserole in the oven for twenty minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the casserole. Garnish with fresh chopped parsley and serve immediately. Enjoy!

Source Eat Well 101

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The recipe with an incredibly long title

I know that is off topic, but do you want to know something cool? Well, two things lol. Next month will make it a year since I began blogging and I am twenty blog posts away from two hundred. I am in the process of creating a list of random recipes that I want to cook for that number of days. When I complete my list of recipes, and when March rolls around I am going to celebrate my accomplishment. I am excited! Do you have any recipe ideas I should try?

Now onto today’s recipe!

So to start things off with this 20 recipes for 20 days, my first dish that
I prepared was this Tortellini with Spinach and Sun-Dried Tomatoes in a Rich Garlicky Parmesan Cream Sauce. The preparation overall was relatively easy except for one thing, and that was slicing up the spinach. Why you might ask??? As my knife cutting skills are improving each day; I found the process of cutting up the spinach rather slow and time-consuming lol. However, I was determined to persevere through this hurdle. The result of my determination finally did pay off. After I had finished the job, I did a little happy dance.

My advice to speed up the process of slicing the spinach to somewhat of a degree is I grabbed small bunch of the spinach and piled them on top of each other and sliced them all at once. I repeated the process until I was finished with the job.

This pasta dish is so creamy and unbelievably delicious that you’ll practically forget that it’s entirely meatless. Cheese tortellini is tossed in a smooth Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than thirty minutes!

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic Parmesan Cream Sauce

INGREDIENTS:

1 lb Buitoni three cheese tortellini
1 Tbsp unsalted butter
1 clove garlic, minced
3 Tbsp all-purpose flour
1 ¼ C heavy cream
½ tsp salt
⅓ C grated Parmesan cheese
5 oz baby spinach, thinly sliced
1 (7-oz) jar sun-dried tomatoes, thinly sliced

DIRECTIONS:

1. Cook the tortellini according to the package directions. While the tortellini is cooking, make the sauce. Melt the butter in a large pan over medium heat. Combine the garlic and cook, stirring, until fragrant, approximately one minute.

2. Combine the flour and stir until it has absorbed into the melted butter becomes a paste and begins to smell nutty. Gradually mix in the heavy cream (at first, the mixture will be thick and chunky, but it will smooth and thin out), next combine the salt and Parmesan cheese.

3. Allow simmering until thickened, approximately five minutes. Mix in the spinach and sun-dried tomatoes, then carry the cooked and drained tortellini to the pan, gently stirring to coat the tortellini with the sauce. Serve hot.

Source Brown Eyed Baker

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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

Flu Fighter Chicken Noodle Soup

Help your family conquer, the crazy cold & flu season, by feeding them this chicken noodle soup. It’s incredibly savory, hearty and stuffed with good for you ingredients! I’m confident this soup will become a new favorite!

Chicken Noodle Soup

You will need

For the chicken:
1 lb skinless, boneless chicken breasts
2 Tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp-1/2 tsp cayenne pepper, optional
1/2 tsp dried oregano
1/4 tsp salt
1/2 ground black pepper

For the soup:
3 Tbsp olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 large onion, finely diced
8 cloves garlic, minced
a pinch of salt
(1) 32 oz container chicken stock
4 C water
1 bay leaf
2 C noodles of your choice, I used gluten free elbows
Juice of 1 lemon, plus more for serving
1/4 C to 1/2 C dried dill, chopped

Instructions

Preheat oven to 375 degrees (F). Line, a 9×13 baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray.

1. Place chicken breast in the previously prepared large baking dish and drizzle with two tablespoons of oil and sprinkle with spices. Place in the oven and bake for twenty-five to thirty minutes, flipping the chicken halfway through cooking. Once the chicken is done cooking, pull into small pieces using two forks.

2. While the chicken is cooking, make the soup. Heat olive oil in a large, pot over medium heat. Combine the carrots, celery, and onion, and cook – occasionally stirring – for eight-nine minutes. Add the garlic and salt and cook for one minute before adding the bay leaf, water, and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for ten – fifteen minutes, or until the vegetables are tender and the pasta al dente. Mix in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve immediately. Yummoelicious!! 🙂

Court’s cooking notes

* You can cook the noodles in the broth (as instructed in the recipe), but if you intend to have a lot of leftovers, you may also choose to cook the noodles in a different pot, then stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Source Baker By Nature

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Here’s my veggie mason jar trick that I have mentioned a few times in some of my posts and occasionally do whenever I have to cut up various vegetables for certain recipes. Then I stick them in the fridge until I’m ready to start cooking. It’s really convenient because it makes the cooking go a little faster.

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My favorite recipes 

Chicken Buffalo Soup 

Crockpot Spaghetti & Meatballs

Insanely Addicting Pecans 

Crock pot King Ranch Chicken

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

 

Out of this world Quesadillas

Who loves quesadillas? I know I do! 😀 Ha, last night was my first time to make them, and I think I did an excellent job for my first time lol.

These are easy, no-fuss quesadillas that are slightly crispy, completely cheesy and amazingly delicious! These Cheesy Ground Beef Quesadillas would make the perfect meal for busy weeknights!

Cheesy ground beef quesadillas

INGREDIENTS

1 Tbsp. Butter
⅓ cup chopped onion
1 tsp. salt
1 lb. extra lean ground beef
One can (8 oz) tomato sauce with basil, garlic, and oregano
1/8-1/2 tsp. red pepper flakes, if desired
Eight 10-inch flour tortillas
4 C shredded cheese

INSTRUCTIONS

1. In a big skillet, melt the butter. Combine diced onion and cook until the onion starts to turn transparent and edges become golden brown. Combine the ground beef and a pinch of salt and cook until meat is no longer pink. Drain any grease. Combine the tomato sauce and the red pepper flakes and simmer for ten minutes. In another large skillet melt some butter (approximately one tablespoon to start) over medium heat and place a tortilla in the skillet.

2. Sprinkle approximately ½ cup of the shredded cheese and then top it with some of the meat (approximately ¾ cup). Top with another tortilla and coat butter all over the top of the tortilla. Cook until golden brown and then turn over and cook on the other side for about three-four minutes or until golden brown. Return with remaining tortillas, adding more butter to the pan as required. Remove from pan and slice into triangles. Garnish with sour cream, fresh cilantro, and guacamole, if desired. Serve with refried beans as a side dish. 

Source 5 Boys Bakers

NOTES

If you don’t own tomato sauce with basil, oregano, and garlic and you just don’t feel like making a dash to the store, then just use a can or regular tomato sauce and combine approximately a ½ tsp. of basil, ½ tsp. of oregano and a clove of garlic, minced.

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The Magic of Roasting a veggie

Here is the recipe that I mentioned on Tuesday, in my blog post cider dijon pork chops. And as some of you already know this dish did not make it to the table for Monday night’s supper. Lol, because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. Ha, I even was mentally thinking to myself “Ok Courtney don’t forget to grab the carrots.” And I still neglected to get them. Oh well 🙂 I still managed to cook this dish after purchasing one bunch of carrots. Haha! 

This garlic parmesan roasted carrots is seriously the easiest and most delicious side dish ever! Here’s the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 😀

Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp salted butter, melted 
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9×13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Source Rasa Malaysia

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One pan + the chef (You) + five ingredients = a tasty meal

Ha, I know this is a bit off subject, but I was intending on making a Garlic Parmesan Roasted Carrots recipe as last night’s side dish but didn’t get to because I completely forgot to purchase one bunch of full size/large carrots and did not feel like making another a run to the store haha! However, thankfully there were some leftovers from my late Sunday afternoon snack (Brown Butter Garlic Honey Roasted Carrots) so then I decided to reheat that in the microwave and used it as a replacement. And yes, of course, I still plan on making the Garlic Parmesan Roasted Carrot recipe.

Finally onto today’s original subject

You only need one pan, five ingredients and approximately twenty minutes for these easy cider dijon pork chops. It’s a simple weeknight dinner that your whole family will enjoy!

CIDER DIJON PORK CHOPS

INGREDIENTS

Four small boneless pork chops (about 1.3 lbs. total)
2 tsp minced garlic
2 Tbsp olive oil
½ C apple cider
1 Tbsp Dijon mustard
⅓ heavy whipping cream
Salt and pepper, to taste
Optional Topping: fresh rosemary

Let’s get cooking! 😀

Directions

1. Season your pork chops with salt and pepper on both sides. Heat approximately two tablespoons of olive oil in a large skillet over medium-high heat for one-two minutes. Swirl to coat the pan. Combine the garlic and cook, constantly stirring, for about one more minute. Place chops into the skillet and cook for five-ten minutes on each side, or until cooked through.

2. Remove chops onto a plate and set aside. Pour cider into the pan and scrape up the bits as you stir. Let the cider simmer for about one minute, then combine the mustard and stir in the cream. Cook the sauce for about two-three minutes, then pour over the chops and serve. Garnish with fresh rosemary, if desired.

Source The seasoned mom

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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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