Tag Archives: Poultry Recipes

Weekly Reviews Compacted Into One 

A week and a half review for June 22th – 30th

I have been slacking a little on doing my weekly reviews. I wanted to bring you up to date on what I have been cooking within the past few weeks.

Garlic Parmesan Zucchini Casserole – An easy side dish recipe that comes together less than thirty minutes. It’s the perfect way to get kids to eat their veggies.

Cajun Chicken Alfredo Pasta – This dish makes an excellent thirty-minute meal for a busy weeknight. I’m certain that it will become a new favorite in your family.

Broccoli Cheese Chicken Bake Recipe – Incredibly easy, requires only four ingredients and it’s delish! What more could you want?

Slow Cooker Pineapple Pulled Pork Tacos – These tacos were beyond delicious! They have an awesome blend of sweet and tanginess flavor. They were one my favorites!

Bang Bang Brussel Sprouts – Get your taste buds ready for some serious bang (spicy). These too were another favorite of mine. Check out my first cooking video

Coming up this week on cooking with Court

Honey Garlic Chicken Stir Fry

Slow Cooker Greek Spiced Roast
Side dish Garlic Roasted Green Beans and Mushrooms

Garlic Parmesan Crusted Salmon and Asparagus

Food Fun Fact: Did you know that brussel sprouts are baby cabbage?

 

Not all recipes are overwhelming 

This summer, it will be two years since I officially started cooking. I think I should celebrate because I have had to overcome a lot of fears/trials to get this far in cooking. I think it’s extremely awesome because I now want to teach others who are dealing with the same challenges that I had to conquer how to cook.

Back to the recipe

With only 4 ingredients, yes you have read that right, this broccoli cheese chicken bake has just four ingredients. Isn’t that awesome? This recipe brings all the delicious flavor of comfort food into a dinner that is almost too simple to make on a busy weeknight!

Broccoli Cheese Chicken Bake Recipe

Ingredients

3-4 Boneless Skinless Chicken Breasts                                                                                                       1 Campbell’s Oven Sauce: Cheesy Broccoli Chicken                                                                                                 4 Cups Frozen Broccoli Florets                                                                                                                         6 oz. Cheddar Cheese, shredded

Directions

Preheat the oven at 400F Line a 9X13 baking dish with foil and lightly grease it with cooking spray. Set aside

1. Place the chicken breasts flat on the bottom of the baking dish. Pour the frozen broccoli florets onto the chicken breasts. Spread the package of the Campbell’s Oven Sauce evenly over the top of the broccoli. Sprinkle the cheddar cheese over the top of the sauce.

2. Place the baking dish on the middle rack in your preheated oven for forty-five – sixty minutes or until the chicken is cooked through. Depending on your oven, altitude and thickness of the chicken breasts this could be more or less time.

3. Check the chicken throughout to make sure that the top is not too brown, if you don’t want it to get any more browned, then place a piece of foil loosely over the top for the remainder of the cooking time. Serve over rice, pasta, or greens and enjoy!

Source The Pinning Mama

Cook. Learn. Relax.

It’s amazing how what you can learn when you are cooking. Whenever I learn something new when I am cooking I get really excited. For me, it was no different because when I was preparing this Cajun Chicken Alfredo Pasta I learned how to make my own chicken broth. I was very proud of myself. I didn’t realize how easy it was to make. I have the full directions in the recipe but all you have to do is boil the chicken in a large pot filled with water for a certain amount of time. There! You have it. You just made yourself chicken broth. Congratulations!!! 😊 You can either pour it into an airtight container and freeze it for six months or use it to cook the pasta.

Back to the recipe

The night I made this my brother’s friend came over to spend the night. To my amazement, both my brother and his friend not only ate it but they too LOVED IT!!! It was practically gone the next day. This Cajun Chicken Alfredo makes an excellent 30-minute-meal for a busy weeknight! I promise that it will become a new favorite in your family.

Cajun Chicken Alfredo Pasta

Ingredients

8 oz. bowtie pasta (or your favorite type)
1 head of broccoli, cut into pieces
2 Tbsp butter
3 cloves garlic, minced
1 lb boneless, skinless chicken breast
2 – 3 tsp Cajun seasoning, to taste
4 oz cream cheese, softened and cut into small pieces
1 C milk
3/4 C freshly grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed

Directions

1. Place raw chicken breast in a large pot. Fill the pot with water until the chicken is covered. Place the pot on the stove and cook on medium/high heat for fifteen to twenty-five minutes or until it’s cooked through. When the chicken is finished remove from the heat. Place a colander on top of a large bowl carefully pour the chicken into the colander to let it drain. Then cut the cooked chicken into bite size pieces. Set the chicken aside.

2. Meanwhile, pour the chicken broth back into the pot.  When it comes to a full boil add the uncooked pasta to the large pot of boiling water/broth. Cook until noodles are tender, but add the broccoli to the pot of boiling pasta water/broth about one minute before the noodles are done. Drain and set aside.

3. In the same large pot, melt the butter over medium heat. Add the garlic and cook for about two minutes, stirring constantly. Add the cooked chicken pieces and season with cajun seasoning. Cook for two-three minutes.

4. Add the cream cheese, stirring well until melted and smooth, two-three minutes. Gradually add milk and stir until it’s fully incorporated into the sauce. Stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is the desired consistency. Add broccoli and hot cooked pasta and stir to combine.

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Source Tastes Better From Scratch

Court’s Cooking Notes: If you’re not quite yet comfortable cooking on the stove you can also bake your chicken. But, this time I am not going to tell you what to do because I want to challenge yourself to figure out what to do and how to do it.

Weekly Review for June 12th-17th 

On Monday the twelveth – I made Cheesy Beef Goulash. It’s a family favorite that is frugal, simple, delicious and perfect for your family’s supper any day of the week. It too is a huge hit with the kids making it popular with the whole family. 

On Wednesday the fourteenth – I cooked Buttermilk Roasted Chicken. For the side dish, it was Garlic Parmesan Asparagus.
Both were incredibly tasty and preparation was a complete breeze. 

On Thursday the fifteenth – I learned that coffee doesn’t have to be just for drinking by preparing this super moist and juicy Maple-Coffee Pulled Pork.  

Coming up next week on cooking with Court 

GARLIC PARMESAN ZUCCHINI CASSEROLE 

SLOW COOKER PINEAPPLE PULLED PORK TACOS

CROCK POT GARLIC BACON CHICKEN

A New Skill In The Making 

I had mentioned earlier this year that I would love to create cooking videos this summer. I want to you know that I’ve started the process. Since I am a beginner at this there will be no uploads at the moment. But I promise you that I will have my first video uploaded shortly. While I was preparing last night’s supper I practiced talking as if I was facing a camera. It was a fun experience to start my adventure of creating videos.

Back to the recipe.

I cooked this Buttermilk Roasted Chicken. It’s overall an easy baked chicken that’s crispy on the outside and juicy, tender and super delicious throughout the meat.

The side dish was Garlic Parmesan Roasted Asparagus

BUTTERMILK ROASTED CHICKEN

INGREDIENTS

3-6 Chicken Breast Halves, Bone In
3 C Buttermilk, Well Shaken
3/4 C Divided Vegetable Oil
4 Garlic Cloves, Crushed
1 1/2 Tbsp Salt
1 Tsp Black Pepper
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Honey
3 Tbsp Fresh Parsley, Chopped (Optional)

INSTRUCTIONS

1. In a bowl, stir together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is completely dissolved. Divide the chicken pieces into two 1 gallon ziplock bags.

2. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and tightly seal bags.  Place on a rimmed dish or plate in case the bags leaks. Refrigerate overnight or preferably for two days. Flip bag halfway through marinating time.

Preheat your oven to 400 degrees.

3. After two days of marinating, take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast the chicken for forty-five minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for seven-ten minutes more or until chicken is done.

Source Gonna Want Seconds

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A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin

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

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Weekly review for May 16th-20th

On Tuesday the Sixteenth – I cooked a Healthier version of Chicken Spaghetti. It’s a delicious light pasta dish that’s under seven hundred calories. It’s very similar to the Pioneer Woman’s recipe. I will make her dish shortly.

On Wednesday the Seventeenth – I prepared Slow Cooker Cheesy Creamy Nacho Soup. This creamy soup is my latest favorite as it is incredibly easy to fix and delish!

On Saturday the twentieth – I cooked Honey Mustard Glazed Pork Chops and for the side dish Parmesan Ranch Broccoli. Juicy and super moist pork chops cooked on the stove in a real yummy honey mustard sauce.

Coming up next week on cooking with Court

Skillet Ranch Chicken Fajitas

Crockpot Cheeseburger Soup

Crockpot Dijon Pork Chops & Potatoes
Side Dish Honey Balsamic Roasted Brussel Sprouts

Thank you so much for reading!

Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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Weekly Review May 8th-13th

On Monday the eighth – I made Sloppy Joes In A Bowl. It’s a delicious low Carb and gluten free alternative to the classic Sloppy Joes.

On Wednesday the tenth – I prepared Crockpot Sauerkraut and Pork Ribs. There is little work required. But by end of the day, you’ve got a tasty meal waiting for you when you get home from work or school.

On Saturday the thirteenth – I cooked Orange Orange Honey Glazed Turkey Breast. The ease of preparation was a breeze. Full of It has a touch of sweet and spicy.

Surprise! For dessert, I baked Mississippi Mud Brownies.
Oh my goodness, these bad boys were so GOOD!!!!

 Coming up this week on Cooking with Court 
Healthier Creamy Chicken Spaghetti 

Side Dish 5-MINUTE PARMESAN RANCH BROCCOLI

Slow Cooker Nacho Soup

Easy Honey Mustard Pork Chops Recipe