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Tag Archives: Healthy Eating

Parmesan Roasted Cauliflower

My effort to eating more vegetables is slowly improving, thanks to the magic of roasting veggies lol. I had fun roasting and eating cauliflower for the second time, and I’m happy to say that it’s my new favorite vegetable. Lol, I have to admit though that the parmesan cheese is like the cherry on top and made it even more delicious.
What are/is your favorite veggie(s) to roast?

Parmesan Roasted Cauliflower

Ingredients

One head cauliflower cut into florets
1 medium onion, sliced
3/4 tsp. thyme, dried
4 garlic cloves, minced
3 Tbsp. Olive oil and or coconut oil
1/4 tsp. salt
1/4 tsp. black pepper
½ cup grated Parmesan

Have fun! 😀

Directions

Preheat oven to 425°. Line a baking sheet with foil and lightly grease it with non-stick cooking spray.

Stir cauliflower florets in the previously prepared baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, occasionally tossing, until almost tender, thirty five-forty minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, ten–twevle minutes longer.

Source Bon Appetit

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Eat fancy without breaking your budget

I want to start off by saying I’m truly grateful and honored to be a food blogger, not just because of the popularity or the exposure it gets, but also because it has given me the opportunities to try new foods. For example, when I began blogging I didn’t like salmon at all, and now eleven posts later salmon recipes are my favorite. Then this past weekend my family and I went to a Mexican and seafood restaurant called Tampico Seafood to celebrate my Grandparent’s 60th wedding anniversary. We ordered red snapper and fried shrimp. And oh my goodness let me just say that they were tasty.

Forget going to a fancy seafood/steakhouse, try this delicious recipe!

Side dish Cauli-tots

Honey Glazed Salmon with Citrus-Avocado Salsa

Ingredients

Salmon

4 (6 oz) skinless salmon fillets, rinsed and pat dry
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
salt and freshly ground black pepper

Salsa

1 large Hass avocado, peeled, cored and diced1/3 cup chopped red onion 1 tsp orange zest
2 small oranges, peeled, sectioned and diced
*1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees.

Working with two salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with one tsp honey and rub over salmon to evenly cover, then sprinkle tops with one tsp flour and spread to cover. Heat a large skillet over medium-high heat. Add one Tbsp olive oil, once oil is hot add two salmon fillets to pan and cook until bottom is golden brown, about two minutes. While they cook, sprinkle tops of fillets in the pan with salt and pepper then drizzle and spread the top with one tsp honey and one tsp flour.

Carefully rotate salmon and cook until bottom is golden, about two minutes longer. Repeat process with remaining two fillets. Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about seven-ten minutes longer (cook time will vary depending on a thickness of salmon). Serve warm with citrus avocado salsa.

For the salsa: Combine all ingredients in a medium bowl and gently stir, while seasoning with salt and pepper to taste.*This can be made without the oranges, just omit the oranges and orange zest and use two avocados and up lime zest to two tsp.

Source  Cooking Classy


Coming up this week

Crispy Parmesan Garlic Chicken with Zucchini

Slow Cooker Tamale Pie

Baked Pork Chops and Apples with Brown Sugar Glaze and Garlic Parmesan Broccoli and Potatoes

No bake energy bites

I want to share with you a recipe that I don’t usually prepare. But, I do plan on making this real soon 🙂 My sister will occasionally make these very yummy, filling and incredibly addicting energy bites. These guys will make the perfect snack before and after workouts, games, road trips and just pretty much any time of day munchie. The recipe is super easy to make, made with wholesome ingredients, and they taste like no bake cookies!

No bake energy bites

INGREDIENTS

1 C. (dry) oatmeal
2/3 C. toasted coconut flakes
1/2 C. peanut butter
1/2 C. ground flax seed
1/2 C. semisweet chocolate chips (or vegan chocolate chips)
1/3 C. honey or agave nectar
1 Tbsp. Chia seeds (optional)
1 tsp. vanilla extract

DIRECTIONS

1. Combine all ingredients together in a medium mixing dish until blended well. (Or if you get tired of using a spoon, just use your hands. My sister does!) Next, cover and place in the fridge, let it chill in there for half an hour.* Remove the bowl from the refrigerator.

2. Then form the mixture into balls of any size you would like. Enjoy! Eat as many as you want. I will eat about three lol. Store any remaining leftovers in an airtight container and keep refrigerated for up to 1 week. Makes about twenty to twenty-five.

Note: If you are allergic to peanuts, feel free to replace them with any other varieties of nut butter, like almond butter, sunflower seed butter, cashew butter.

Recipe adapted from Gimme Some Oven

Garlic Herb Roasted Salmon

I know that this might sound nuts but I find cooking two recipes all at once quite entertaining. Therefore, last night I successfully cooked two recipes for the third time. For me cooking them went pretty smooth and very easy. How was it so simple, you might ask??? Well, for one I made sure I took out all of the ingredients I needed for the dishes. Two, they had to be cooked in the oven at the same temperature of 400 degrees and last but not least the cooking times are pretty close to each other.

The side dish was: Cheesy Baked Asparagus 

And to go with it was this delicious Garlic Herb Roasted Salmon – Let me just tell you all it’s the best-roasted salmon recipe ever! Made with butter, garlic, herb, lemon, and dinner is ready in less than 20 minutes.

Garlic Herb Roasted Salmon

Ingredients:

12 oz salmon fillet, cut into pieces
2 Tbsp. Melted butter unsalted
Three cloves garlic, finely minced
1 Tbsp. Chopped fresh Italian parsley leaves
1/8 tsp salt
1/8 tsp. Cayenne pepper optional
2 tsp. Lemon juice
1/8 tsp Black pepper
Lemon wedges

Directions:

Preheat the oven to 400F. Line a baking sheet with foil and or parchment paper. Spray it with non-stick cooking spray. Rinse and pat dry salmon. Set both aside.

1. Next, in a small bowl mix together the melted butter, garlic, parsley, salt, cayenne pepper (if using), lemon juice and black pepper.

2. Place the salmon on the previously prepared baking sheet. Spoon the garlic herb mixture onto the salmon, coat well on the top and sides of the salmon and place the lemon wedges around the fish. Bake for twelve minutes. Serve immediately.

 

Recipe adapted from Rasa Malaysia

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Lemon Garlic Herb Salmon

Since I’ve graduated from a beginner to an intermediate cook just within the past couple of months, I occasionally have found myself wanting to experiment with individual recipes and their ingredients and adding a new one or two to change the recipe up a bit. So, tonight I had the pleasure of doing a little bit of experimenting with this Lemon Garlic Herb Salmon recipe by using freshly squeezed lemon juice from half of a lemon as one of the ingredients. And yes, of course, it worked out perfect! 🙂 I enjoy this fish because it’s incredibly easy to prepare, light, flaky and full of flavor. It only takes 10 minutes to bake this dish. 

What is your favorite type of fish? Why? Share with me in the comments below.

Lemon Garlic Herb Salmon

Ingredients

3 oz. Butter
1 tsp. Salt
Zest of 1 Lemon + freshly squeezed lemon juice from half of a lemon
1 Tbsp. Fresh Parsley, chopped
1 tsp. Dill weed 
1 Garlic Clove, minced
1/4 tsp White or Black Pepper
4 Salmon Fillets, about 4-5 oz. each

Instructions

Preheat oven to 400 degrees.

1. Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds. Stir until combined and set aside.

2. Next, line a baking sheet with parchment paper and or foil. Spray with non-stick cooking spray. Rinse and pat dry salmon. Then place the salmon fillet on lined baking sheet. Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet. 

 

3. Bake in the preheated oven and put it top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.

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Optional: The fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.

 

Recipe adapted from My natural family 

Garlic Parmesan Edamame

A few months ago, I was home alone and bored. Couldn’t find anything fun to do except I did have little motivation to cook something. But, I didn’t know what it was going to be lol, so I decided to look at my cookbook for some ideas. Sure enough, I quickly found what I wanted to try, and am thankful that I did! Not because it cured my boredom lol but also cause I soon discovered how incredibly addicting this Garlic Parmesan Edamame is and totally wanted to make it again. And so last night I had the pleasure of preparing this as a side dish, and I also cooked salmon. In which of course, the outcome was not only fantastic but, it too was my third time to prepare salmon successfully.

I know I might sound ridiculously insane, but recently and only once a week try to challenge myself to pick out one side dish that I think would go perfectly with the main dish and cook them all at once. Yes, most of the time it’s just me, myself and I doing the cooking. And sometimes it can get crazy stressful and messy. However, overall I love it because I believe that it’s a great exercise for my mind on testing it to see how well it does following two separate recipes while being under pressure.

Seriously – WOW! No, honestly. This is fantastic. It takes about 15 minutes to make and is amazingly tasty. I think this may have just become my absolute favorite way to eat it. Go ahead – give it a try! –

Garlic Parmesan Edamame

 1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/2 tsp salt to taste

Method

Steam edamame in a microwave until slightly warm and not frozen.
In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok or a deep skillet over medium-high heat. Add edamame and toss for a few seconds. Add 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.

Also, If you have leftovers, this delightful dish makes an excellent snack. 🙂

My encouragement to you today is if you ever get stressed out while cooking one recipe and or feel like you’re confident enough to graduate and want to prepare two. Please remember to relax, take your time and don’t get discouraged if the result of the food(s) you cooked did not come out the way you wanted it. 🙂 Cooking takes lots and lots of practice so keep on working at it.

Here are the two things I do whenever I get stressed out when I’m cooking; 1. Ask God for help and 2. I too love drinking coffee when I’m preparing dinner. Like the famous French chef Julia Child with her wine lol.

 

Recipe adapted from 28 Cooks

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Country Style Pork chops

If I could live anywhere else besides the suburbs, I definitely would choose to live in the country. Why you might ask??? Because of a few reasons; 1. I love horses and want to own a few someday along with some cows. 2. I want to have a piece of land and live on a ranch with my future cowboy. 3. It’s beautiful and usually peaceful. However, considering I do not live in the country I strive to do my best to find alternatives to help me daydream about these luxuries to satisfy my wanting to live on a farm.

One of my favorite things to choose from to assist me with fantasizing about living on a ranch is food country-style. I too enjoy eating pork chops. A few days ago, I found this recipe that looks so superb that it got me super excited to try these chops and I did!

They tasted absolutely amazing, I literally felt like I was in the country. For those of you who are like me, and do not living on a farm but wish you could then may I kindly suggest trying these bad boys. I’m certain this dish will make you feel like you’re living on one.

Country Style Pork Chops

INGREDIENTS

Four bone-in pork chops
½ C ketchup
¼ C brown sugar
½ tsp salt
½ tsp pepper
Four large onion slices
½ C. cold water

Let’s get cooking!

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 9×13 baking sheet with foil and lightly grease with non-stick cooking spray. Set aside.

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop 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. Season each pork chop with salt and pepper. Set-aside.

2. In a medium bowl, combine brown sugar, ketchup, and water. Mix it up really well. Place pork chops into the previously prepared baking dish and cover with them with the mixture. Add onion slices to the top of each pork chop.

3. Cover with aluminum foil and bake for forty five-sixty minutes. Use a basting brush to season pork chops halfway through cooking.

4. Yummy! 🙂

Recipe adapted from Country Recipe Book

Cooking tips: If you are cooking thinner chops then bake them for about 40 minutes.

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Thank you guys for reading! 🙂

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

 

Broccoli can taste delicious

Hello cooks,

So I am going to be telling you as I promised how to make broccoli taste yummy. For me, this side dish is very addicting. Why you might ask???
Because it is full of zest and my all time favorite – parmesan cheese. Lol, I have an obsession with it. And of course, yes, the dish does involve working with an oven which in a way is excellent cause it will help you feel more confident dealing with it. If you use the appliance often, you someday will overcome your fear of using it.

Here’s the fabulous recipe:

Roasted Lemon Broccoli Parmesan

Ingredients

24oz broccoli florets
3 Tbsps of olive oil
Two cloves garlic, minced
1/2 C grated parmesan, divided
Juice of 1 small lemon
Two lemons, cut into wedges (Small)

Instructions

Preheat oven to 425F Line a baking dish with foil and spray it with non-stick cooking spray and set aside.

In a large bowl, stir broccoli, olive oil, salt and pepper, garlic, lemon juice, and half of the parmesan. Mix all of the flavors until well blended. Arrange broccoli in a single layer on the dish and place lemon wedges around as you see fit. Bake for twelve-fourteen minutes, or until soft. Take it out of the oven and sprinkle the remaining of the parmesan. Squeeze lemon wedges over broccoli if desired. Enjoy!

Now I completely understand you still might be a little nervous using the oven but remember what I shared with you in my last post that God will assist you in giving you boldness whenever you become afraid of doing something. 🙂

Thank you again for reading and have a great weekend.

 

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Recipe was adapted from The Rookie Cookie 

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