Heavenly Cheeseburger Soup 

 Cheeseburger soup is true comfort food. It’s loaded with ground beef, milk, cheese,  potatoes and carrots. This soup will certainly be a new family-favorite in no time at all.

Crockpot Cheeseburger Soup

INGREDIENTS

4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 C shredded carrots
1/2 C diced celery
1 tsp dried basil
1 tsp dried parsley
3 C chicken broth
1 lb lean ground beef
3 TBSP butter
1/4 C all-purpose flour
2 C milk
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Directions

1. Put potatoes, onions, carrots, celery, dried basil and parsley into your 6-quart insert crock pot. Then pour the chicken broth over vegetables. Cover with lid. Cook on low heat for six to eight hours OR on high heat four to five hours or until potatoes are tender.

2. About forty five minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly for about one minute  Whisk in the milk, salt, and pepper. Pour mixture into the crock pot and stir to combine everything.

3. Combine the cubed Velveeta cheese or shredded cheese to the crock pot. Stir again. Cover with lid and cook on high for another thirty minutes or until cheese is melted.

Source Life in the loft house 

Advertisements

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!

Honey Mustard Pork Chops

I planned on cooking last Thursday but my family had way too many leftovers from when I cooked earlier that week. So I decided to cook Saturday night. For my family, I prepared this delicious recipe for honey mustard pork chops that is super easy to make. With just a few easy steps and ingredients, you can make these awesome pork chops right on the stovetop less than five minutes.

The side dish was Parmesan Ranch Broccoli.

Honey Mustard Glazed Pork Chops

Ingredients

4 boneless pork loin chops rinsed and pat dry
1/2 C honey or maple syrup
3 Tbsp yellow mustard
1/2 tsp onion powder
1/2 tsp of salt
1/2 tsp black pepper

Directions

1. Heat a large skillet over medium/high heat. Sprinkle both sides of pork chops with salt, pepper and onion powder.
Heat pork chops in skillet for three minutes on each side.

2. In a small bowl, combine honey and mustard. Pour mixture over pork chops, reduce heat to medium/low, cover and let cook for five-eight minutes. Internal temperature should be 160 degrees F.

Source Easy Recipe Depot

IMG_3643

Parmesan Ranch Broccoli

5-MINUTE PARMESAN RANCH BROCCOLI

INGREDIENTS

6-7 C broccoli (about 1 1/2 lbs, stalks removed)
1 1/2 tsp dry Ranch dressing mix
2 Tbsp butter
2 Tbsp grated Parmesan

Directions

1. Heat a large skillet over medium-high heat. Melt butter in the skillet, then combine broccoli. Stir to coat and cook for approximately four minutes, until broccoli starts to soften but still has a crisp bite to it.

2. Sprinkle Ranch mix over broccoli. Add about two-three tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer. Sprinkle Parmesan cheese over broccoli and serve hot.

Source Yellow Bliss Road

IMG_3629.JPG

 

 

 

Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

IMG_3622

 

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

rsz_img_3597

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

Citrus Honey Glazed Turkey Breast

Preparing this dish was an absolute breeze. Not to mention it’s yummoelicious. It has a touch of Sweet, Spicy and tangy. What more could you want?

Orange Honey Glazed Turkey Breast

Ingredients:

2 (2-3 pound) half turkey breasts, bone-in and skin on
Canola or olive oil
 
Salt
• Black pepper
2 teaspoons herbs de Provence
1 teaspoon paprika
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme

Orange-Honey Glaze (recipe below)

Preparation:

-Preheat the oven to 375°, and line a baking sheet with foil.

1. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided evenly among each. -Stick a digital thermometer into the thickest part of one of the breasts.

2. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one-half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
-Place the turkey breasts into the oven to roast, and after thirty minutes, brush them liberally with the glaze.

3. Continue to roast for another ten minutes, and then brush with more of the glaze. Continue to roast for another ten minutes, and brush once more with the glaze; roast for about another ten minutes, and remove the breasts from the oven once the internal temperature reaches 165°.

4. Allow the turkey breasts to rest for about ten minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze

Ingredients:

¾ C honey
1 tsp, heaping, orange zest
¼ C fresh squeezed orange juice
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

Directions:

 Combine all of the ingredients to a small saucepan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for ten minutes. -Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.

Source The Cozy Apron

IMG_3500

Brownies that melt in your mouth

Two things inspired this recipe. First, I just love brownies. Second, it was Mother’s Day. I wanted to bake something special as my family went to our Grandparent’s house for the day to honor the Mom’s in our family.

My family enjoyed these incredibly scrumptious Mississippi Mud Brownies. They are topped with melted marshmallows and an excellent creamy homemade chocolate frosting. We were pretty much in chocolate heaven.

Mississippi Mud Brownies

Ingredients

For the brownies:

1/3 C cocoa
1/2 C oil (canola or vegetable)
1/2 C butter, softened
2 C granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 C flour
1 tsp salt
3 C mini marshmallows

For the frosting:

1/2 C melted butter
1/3 C Hershey’s unsweetened cocoa powder
1/3 C evaporated milk
1 tsp vanilla
3 – 3 1/2 C powdered sugar

Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray. Set aside.

1. In a large mixing bowl, pour oil over cocoa powder and stir. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing really well after each addition. Add vanilla and mix. Add flour and salt and stir to combine. Pour batter into prepared pan. Bake for twenty-five-thirty minutes or until a toothpick inserted into the center comes out clean.

2. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for two – three minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.

3. Once brownies are cool, make the frosting. For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and two cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I used approximately 3 1/2 cups powdered sugar.

4. Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

Source Tastes better from scratch

IMG_3555.JPG

 

Ribs and Sauerkraut just like Grandmas

Recently, I stayed at my Grandparents house for a week. They live in a small town called Weimar, Texas and we as the Grandchildren call them Me-maw and Big Daddy. I helped my Grandma by keeping her kitchen clean and taught her how to work the computer. My Grandma who is an excellent cook showed me how to cook Pork Ribs and Sauerkraut on the stove.

The way she made it was delicious but it was a little too bitter for me. Plus, I don’t like cooking food on the stove very often because it splatters everywhere which creates a big mess and I have to babysit whatever I am cooking. Who has time for that? This cook doesn’t!

So, I looked up a crockpot version on Pinterest, came across this Crock Pot Country-Style Pork Ribs and Sauerkraut. This one is a little similar to my Grandma’s. But it has a touch of both sweet and sour. The sweetness comes from an apple and a few tablespoons of brown sugar. The sour is from white wine vinegar and, of course the sauerkraut. Then everything is slowly cooked in your crockpot for about eight to ten hours.

Crock Pot Country-Style Pork Ribs and Sauerkraut

INGREDIENTS

2  lbs boneless country-style pork ribs, rinsed and pat dry

1  medium cooking apple, sliced

1  small onion, sliced

1 can (15 oz) Libby’s  sauerkraut, drained, rinsed

3  Tbsp. packed brown sugar

1  tsp. caraway seeds

1⁄4 C. white wine vinegar or 1/4 C apple juice

DIRECTIONS

Place into your 4-quart Crock-Pot, pork ribs, apple, and onion. Top with sauerkraut, brown sugar and caraway seed; stir lightly. Pour wine over top. Cover; cook on LOW heat setting eight to ten hours.

Source Food.com

I’m sorry that there’s no picture. My family ate it all before I could even grab my camera. But I promise I will have one on this post shortly.