Tag Archives: Easy Weeknight dinner

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

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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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The Frugal Chef

I had planned on cooking salmon the other evening. But when I made a dash to the store for my weekly grocery shopping trip. I saw that it was expensive, and, unfortunately, was not on sale. While I was in the store I decided to make a quick change that was a little bit more frugal. I found the perfect recipe to feed the family. It was Cheesy Beef Goulash.
It’s a family favorite that is thrifty, simple, flavorful and perfect for dinner any day of the week. It’s also a hit with the kids making it a hit with the whole family.

Cheesy Beef Goulash

Ingredients

2 lbs ground beef or 1 lb ground beef + 1 lb Breakfast pork sausage
3 tsp minced garlic
3 C water
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
3 bay leaves
3 Tbsp Bragg or soy sauce
1 Tbsp seasoned salt
2 Tbsp Italian seasoning
2 C elbow macaroni, uncooked
1 C shredded cheddar cheese

Directions

1. Saute the ground meat in a skillet over medium-high heat until cooked. Drain. Toss the meat into a large pot. Then add garlic and saute for about three minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for fifteen-twenty minutes.

2. Stir in the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about thirty minutes. Turn off heat, remove the bay leaves, and add one cup of cheddar cheese right before serving.

Source Lil’ Luna

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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

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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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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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

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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

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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

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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. 

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