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Tag Archives: Olive Oil

Two ingredients. Cook. Eat. Enjoy.

Crispy Oven Baked Barbecue Chicken

INGREDIENTS

8-10 chicken thighs and/or drumsticks (bone-in, skin on)

2 C. of your favorite barbecue sauce

2 Tbsp olive oil salt, and pepper

Directions

Preheat oven to 400 degrees F.

1. Coat the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin side down on a rimmed baking sheet. Bake for twenty minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

2. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for seven minutes.

3. Remove from the oven, baste top with barbecue sauce, and place back in oven for another seven more minutes.

4. Remove from the oven again and baste again, and place back in oven for seven more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Source Bowl of Delicious

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Cheesy Chicken

 

Last night, I had the pleasure of cooking for my Grandma again, and I made for her this delicious and cheesy stuffed chicken parmesan. I do admit though that the preparation of this dish was little messy lol, but I still had a blast. 😀 One of the things I love about this recipe is that after the chicken is finished cooking, you have all this yummy melted cheese inside each chicken. Yum, yum! Haha! I love cheese!

Stuffed Chicken Parmesan

INGREDIENTS

Three or four chicken breasts, boneless and skinless
1/8 tsp salt
1 C. mozzarella cheese
2 C. flour
6 eggs, beaten
2 C. Italian seasoning Progresso bread crumbs
1 C olive oil, for frying
3 C Hunt’s tomato sauce
½ C parmesan cheese
2 Tbsps basil

Preheat oven to 350°F. Line a baking dish with foil, grease it with non-stick cooking spray and set aside.

Directions

1. Slice a hole into each chicken breast. Next, fill the pockets evenly with the mozzarella cheese. Press the ends of the chicken together to close the hole. Divide the flour, eggs, and breadcrumbs into three separate shallow bowls.

2. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the extra. Dip the floured chicken into the egg, then into the breadcrumbs, coating it evenly. Heat the oil in a large pan over medium heat. Cook the chicken until golden brown on both sides.

3. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. Top with the remaining of the tomato sauce, then sprinkle the parmesan and basil on top. Bake for twenty-thirty five minutes. Enjoy! 😀

Yesterday I went to my all-time favorite bookstore Barnes & Noble and bought two new cookbooks. Book one has crockpot recipes and book two has pressure cooker recipes. I cannot wait to begin sharing new recipes with you real soon.

Keep up the great work, I know you’ll be an excellent cook someday. 🙂
Thank you so very much for reading and have a great weekend!

Source BuzzFeed

Coming up next week on cooking with court

One Pan Pesto Chicken and Veggies

Layered Mexican-Style Casserole

Cider Dijon Pork Chops or Tex-Mex Chili Mac (pressure cooker)
Side Dish Brown Butter Garlic Carrots

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The Cookbook Museum

Whenever I open up the Joy of Cooking: Wartime edition, it almost feels like I am in a museum with my eyes lol, and boy let me just tell you my imagination cannot help it but go wild. And I’m serious about it too, I am frequently discovering something fascinating in the book. When I do, I occasionally will go into a daze and or start daydreaming about what it was like for the individuals at the time when this edition was written.

I had so much fun cooking these delicious pork chops, and they did get a little messy lol, but that’s okay I didn’t have a care in the world because that’s one of the fun things about cooking. 🙂 

Garlicky Pork Chops Baked in Sour Cream

Ingredients

4-6 loin pork chops, 1/2 inch thick
1 C Seasoned Flour (I have a Homemade Recipe)
1/2 C water
1/2 bay leaf
Minced garlic or cloves
2 Tbsp Balsamic vinegar
1 Tbsp sugar
2-3 Tbsp olive oil
1/2 C. sour cream
1/4 tsp. savory, optional

Preheat the oven to 350 degrees. Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. In a large shallow dish pour in the seasoned flour. Set aside.
Next get a firm hold of each chop with one hand, and a knife in the other and carefully make a small/medium opening in the middle and insert 1/2 teaspoon of minced garlic and or a clove into each chop.

**Now the garlic part entirely optional if you confident enough working with a knife then great go for it- if you do not feel comfortable then no worries. 🙂 But I want to encourage you to give it a try. :)**

2. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, place the chops in the skillet and brown them a little in the hot oil. Then put them in the previously prepared baking dish. Pour over them the water, bay leaf, balsamic vinegar, sugar, sour cream and savory optional. Bake your chops in the oven for about forty minutes to an hour or until done.

For the side dish, I made Garlic Parmesan yellow squash chips.  
I too received a new cooking toy called a pressure cooker that I cannot wait to use real soon and share with you more recipes.

Adapted from Joy of Cooking

img_1161Sorry that it’s messy looking lol. A much better picture is coming soon. 🙂 

 

Crockpot Spaghetti & Meatballs

As some of you know, I am a huge fan of Julia Child. I mentioned last week in one of my blog posts that I would make Julia Child’s Potato and Leek soup, but I completely changed my mind because it’s still ridiculously hot in Texas and it’s October lol. Oh well, that’s part of being a Texan 😀 Haha! I still do plan on making her soup real soon whenever the crazy heat decides to go away. So anyways, I chose to make my most favorite pasta dish Spaghetti & Meatballs, and yes, of course, I used my best friend, the Crockpot.

I hope you and your family enjoys this Spaghetti & Meatballs recipe just as much as we did because it was delish! I mean come on who doesn’t love Spaghetti & Meatballs?

Crockpot Spaghetti & Meatballs

Ingredients:

1 lb. (16 oz.) Barilla spaghetti box

1 (24 oz) jar spaghetti sauce

4 cups water (vegetable or beef broth)

26 oz. (24 counts) frozen meatballs

2-3 Tbsp olive oil

Optional sauce ingredients:

1 1/2 tsp. Italian seasoning

1 1/2 tsp. minced garlic

1 1/2 tsp. dried basil 

1/2 tsp pepper

Shredded parmesan cheese

Directions:

1. Coat the inside of your crock pot with nonstick cooking spray.
Next, place all of the spaghetti noodles into the crockpot and pour a
few of tablespoons of olive oil over the noodles and ensure they are all covered (as best as possible.) Then pour in the sauce.

2. Next, combine the four cups of water. Carefully stir the spaghetti and sauce to cover the spaghetti noodles and to keep them from sticking together. Now, this next part is not required. If you have the ingredients on hand, go for it, if not – don’t worry! Combine the minced garlic, Italian seasoning, and basil. Next place the frozen meatballs on top. Stirring is not required Just set them right on top. Cover and cook on low for approximately three-five hours. Serve with a salad and garlic bread. Enjoy!

NOTES

If you need to “restore” it a bit, just add some water or broth to the mix and stir before serving. Try using vegetable or beef broth for more flavor. If you are going to be letting this stay warm after it is cooked, combine an approximately ½ cup of more liquid to the sauce to keep it moist.

Source The Country Cook

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Salty snack craving problem? Solved. :D

Do you love salty snacks? Are you craving for one? But you too want it to be reasonably healthy? If you answered yes to all of these questions, then today is your lucky day because your salty snack craving dilemma will be solved real soon when you put some magic into raw pumpkin seeds. Then later you’ll get to reward yourself with some incredibly tasty and crunchy pumpkin seeds. And YES this was very easy to make.

I guarantee, you once you’ve tried these little guys you will never want to stop eating them because they are just that good. And oh you’ll probably want to make these, again and again, lol.

How to make perfect pumpkin seeds

Ingredients

Seeds from two giant pumpkins and or you can buy raw seeds at your grocery store, usually in the health food section

‘½ tsp Lawry’s Seasoned Salt
½ tablespoon olive oil
1/8 tsp salt

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with foil and set aside.

1. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or crushed seeds. Rinse in a colander and once again remove any unwanted items. Soak the washed seeds in a bowl full of water for a ½ hour on the kitchen counter or overnight in the refrigerator. Next, drain the seeds, discarding the water.

2. Next, fill a medium pot with water and a pinch of salt (enough water so that it will cover the seeds) Place the pan over medium-high heat and bring the water to a boil. Put the seeds into the boiling water and let them cook for approximately ten minutes. This helps prepare the centers of your pumpkin seeds, so when you go to roast them, you will get the perfect pumpkin seeds crunch ensuring the insides are cooked.

3. Turn the heat off and drain the seeds and place into a medium/small empty bowl. Pour the olive oil onto the seeds and toss. Lay out the seeds in a thin layer onto the previously prepared cookie sheet. Sprinkle with Lawry’s Seasoned Salt.

4. Place them into your oven and move and turn the seeds over about every ten minutes, making sure they are not burning. Seeds are done after approximately forty minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!

*Note: If you bought raw pumpkin seeds from your grocery store you only need to do steps two, three and four*

Source Home Cooking Memories

 

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Coming up next week on cooking with Court 

One pan autumn dinner

Crockpot Shredded Beef Tacos

Pork Chops in Lemon-Butter Sauce 

Side Dish Parmesan Ranch Corn 

 

No Take-Out Required

Who enjoys eating Chinese take-out? I know we do! Occasionally,
My family and I love going to our favorite Chinese restaurant. But we too try to be frugal and very often cook our own food. So, as usual, lol I did what I do best, and that is preparing another tasty meal. I cooked this Asian-inspired Sesame Chicken Stir-Fry recipe. It’s incredibly quick, easy and delicious!

If you are the same as my family and me, trying to save money then may I kindly suggest skipping your on an occasion Chinese take-out run and cooking this recipe? And oh lol not to mention it’s affordable and a lot healthier too! 🙂

 

Sesame Chicken Stir-Fry

Ingredients

Sesame Sauce:

1½ tsp flour
3 tsp rice vinegar
¼ C chicken broth
3 Tbsp Bragg
2 tsp sugar
2 tsp sesame seeds, toasted
2 tsp olive oil
1 tsp minced garlic

Chicken:
2 Tbsp olive oil
4 medium chicken breasts, cubed
12 oz. bag Stir Fry Medley
2 tsp minced garlic
2 Tbsp Bragg
1/4 tsp salt
1/2 tsp pepper

Instructions

Prepare the sesame sauce by whisking together the flour with the vinegar in a small bowl. Stir in the rest of the ingredients and set aside.
For the chicken, pour two tablespoons of olive oil in a large nonstick skillet over medium-high heat and add the chicken. Cook for approximately five minutes. Carefully empty chicken into a bowl and set aside.

Next, combine soy sauce and minced garlic (and remaining oil if there is any) to your skillet. Add Stir Fry Medley and cook for about five minutes, stirring constantly. Then, add the chicken back into the pan along with the sesame sauce. Cook on medium heat until the sauce thickens (about four-five minutes) stirring constantly. Add salt and pepper if needed. Serve with rice or noodles. ENJOY!

 

*Toast sesame seeds in a dry skillet over medium heat for three- five minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350° for eight-ten minutes or until lightly browned. Watch to avoid burning.*

Source  Lilluna

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Thirty Minute Meal

I love meals that can be done in thirty minutes. They are so quick and easy. These tender and juicy pork chops that are covered with an apple cider sauce makes an elegant meal that is on the dinner table in yup you guessed it thirty minutes!

Easy Apple Pork Chops

INGREDIENTS

2 Tbsp Olive oil
salt and pepper, to taste
4 boneless pork loin chops*, 1 inch thick
1 yellow onion, sliced
2 gala apples, sliced
2 tsp dried thyme
1 tsp. garlic powder
½ tsp cinnamon
¾ C. pure apple cider

Directions

1. Pour two tablespoons of olive oil into a large nonstick skillet over medium-high heat. Sprinkle salt and pepper on per side of each pork Cook your pork chops in the hot skillet, turning every forty-five seconds or so to form a brown crust. Cook for approximately five-seven minutes and remove. Place chops on a baking sheet and cover with foil.

2. Let meat rest for ten minutes, while you cook the apples and onions.
Pour a little more olive oil in the pan if needed. Saute apples and onions until onions soften, about three minutes. Combine dried herbs, cinnamon garlic powder, and cider. *You can add more salt and pepper if you want too.* Bring to a boil and let cider reduce, approximately four-five minutes. Place chops back to pan and turn to coat each side with cider sauce and remove the pan from heat.

NOTES

*Feel free to substitute with chicken breast.

Court’s cooking tip of the day: Whether you are using a veggie or fruit to put in your dish, I recommend cutting/chopping it either the night before you cook the recipe or a few hours ahead of time. Place them in a mason jar(s) and close it tight. If needed put them in the fridge. Trust me you will save yourself a lot of time. 🙂

Source Club Narwhal

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Sweet Balsamic Green Beans

This post will be a bit long as I not only am going to tell you about last night’s side dish but I also would like to share with you some great news about a new contact that I received yesterday.

Green beans are one of my favorite vegetables. Although I don’t know why maybe it’s because they are my favorite color green lol. But, I do admit that I do not like eating tasteless green beans. I mean come on who does? Ha, well this Sweet Balsamic Green recipe is anything but bland. No seriously this dish tastes AMAZING!!! And here’s how?

The honey combines incredibly well with the balsamic vinegar and garlic. Delicious. This is a recipe you have to try. I know you will make it over and over again.

Sweet Balsamic Green Beans

INGREDIENTS

16 oz green beans, frozen
2 C. water
3 Tbsp balsamic vinegar 
1 Tbsp honey 
1 Tbsp onion powder 
1 Tbsp garlic minced
3 Tbsp olive oil
1/2 tsp. salt 
1/2 tsp. pepper 

INSTRUCTIONS

In a medium pot boil water and cook the beans until they are tender about three-five minutes. Remove the beans from the heat and drain. Toss the beans back into the pot. Next, add the olive oil and the garlic. Cover and cook for three minutes stirring occasionally. Remove cover and add in vinegar, honey, onion powder, salt, and pepper on medium-low heat. Stir regularly for about five more minutes. Serve immediately.

Source Kitchen Divas

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My new contact is called A Sharp Slice. The have a guide on all the different types of kitchen knives. Knives for cutting meat, fish, fruit, and vegetables. They also have articles on the various types of knife brands/sets. Then they have another section on their site about the different brands of food processors, blenders and knife sharpeners. Go to my links page to learn more about this excellent site.

One Pan Ranch Pork Chops

Last weekend my family and I traveled to a little town called Weimar, Texas for my cousin’s wedding reception and to celebrate Grandparents day. We had an excellent time! 😀 Also, on the way back home from our mini vacation, I brought back a beautiful old new cookbook that used to belong to an Aunt of mine. It’s the 1943 edition of The Joy Cooking cookbook. I’m looking forward to sharing more yummy recipes with you and improving my cooking knowledge lol.

This recipe is truly the easiest 8-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It’s fast, easy and effortless. Last but not least it’s delicious!

One pan Ranch pork chops with veggies

Ingredients

4 (8-oz) pork chops, bone-in, 3/4-inch to 1-inch thick
16 oz baby, red potatoes, cut into small/medium pieces
16 oz green beans, trimmed
2 Tbsp olive oil
1 oz package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
1/8 tsp. salt
1/2 tsp. pepper
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Line a baking dish with foil and lightly grease it with non-stick cooking spray.

1. Place the pork chops and the veggies in a single layer onto the previously prepared baking sheet. In a small mixing bowl combine olive oil, garlic, salt, and pepper. Stir well. Next, drizzle the mixture on top of the veggies and pork chops. Then get a spoon and gently toss the vegetables until they are covered evenly. Sprinkle with Ranch Seasoning.

2. Place the baking dish into your oven and roast until the pork is thoroughly cooked through, reaching an internal temperature of 140 degrees F, about twenty -twenty-five minutes.* Then broil for two-three minutes, or until caramelized and slightly charred*. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of your pork chops and potatoes.*

Source  DAMN DELICIOUS

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Describing cooking in 1 word is difficult

For me cooking is therapeutic, relaxing, fun and much more! I love it how I can walk into the kitchen, start preparing dinner and automatically go into an entirely different world lol. It too has been an incredible learning experience. Here’s what I have learned so far and still currently improving on; being extra patient with myself when I make mistakes, try not to get discouraged when things don’t go my way, experimenting and substituting with certain ingredients that go with the appropriate recipe(s).

Here are a few examples of my experience with substituting, last week when I was cooking sloppy joes, I saw we had no tomato sauce and did a web search to see what could replace it and quickly learned that I could use tomato paste and add one cup of water. Last night when I was cooking pork chops, I discovered that we had no nutmeg and looked on google for a substitute and read that it can be replaced with ginger.

I know I’ve said this before, but I love foil packed dinners. They are so easy to prepare, clean-up is a breeze and last but definitely not least they are so very GOOD! 

Garlic Parmesan Broccoli and Potatoes in Foil

INGREDIENTS:

3 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper, to taste
24 oz broccoli florets
*16 oz baby potatoes, halved
1/4 C. freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, garlic, Italian seasoning, and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Arrange broccoli and potatoes into four equal portions and add to the center of each foil in a single layer.

Fold up all four sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking dish. Put it into the oven and bake until tender, approximately thirty-forty five minutes.*Serve immediately, sprinkled with Parmesan and parsley, if desired.

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

Source Damn delicious