Tag Archives: Family Friendly

Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

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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

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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Slow Cooker Lemon Pork Chops

 

Do you need a simple slow cooker recipe that you can throw everything into your marvelous machine for those crazy busy weeknights and most importantly kid friendly? Well, let me just tell you that your whole family is going to love this zesty lemon pork chop dish. You are going to love it too as it requires little preparation and less than ten ingredients.

Lemon Pork Chops

1 Onion, sliced into thin rings

4 to 6 pork chops

2 lemons, juiced

1/4 C packed brown sugar

1/4 C ketchup

1/2 tsp salt

1/4 tsp black pepper

Hot Mashed potatoes or cooked brown rice, optional

Directions

Use a 4-quart insert. Separate the onion rings and place into the insert. Place the meat on top. In a small bowl combine, the lemon juice, sugar ketchup, salt, and pepper. Pour this sauce evenly over the top. Cover, and cook on low for five to six hours, or on high for three to four hours. Serve with rice or mashed potatoes.

Source 365 Slow Cooker Suppers

Root Beer Pulled Pork

I hardly ever drink soda. I am serious about it too! The only time I have myself a thing of soda is during special occasions. Whenever I want some soda pop I go for my all-time favorite Root Beer, it’s so yummy! Ohh, you know what I love? Root Beer Floats. Those things are scrumptious! One of these days I will teach you how to make a fancy Root Beer float. Yum, yum!

 Okay, back today’s recipe!

When I noticed that root beer was the in the title of the recipe, I, of course, became excited. So I grabbed a can of root beer and my trusty crockpot to cook a pork shoulder for this juicy Root Beer Pulled Pork. The thought of cooking it in root beer probably sounds a little goofy, but it acts as a tenderizer, and it too adds a unique flavor. You totally have to give this one a try. I promise you won’t regret it!

Crockpot Root Beer Pulled Pork

Ingredients

3 lbs of pork butt or shoulder
1 can of A&W Root Beer
1 18oz bottle Sweet Baby Ray’s BBQ sauce or your favorite

Directions

1. Place the pork in your crockpot and pour the can of root beer on top. Cover and cook on LOW for six-eight hours. You should be able to shred the meat easily with a fork when it’s finished cooking. After four-five hours check to see if your meat is browning to your taste and is tender enough to pull. You may need a little more or less than six hours depending on your crockpot and the cut of meat.

2. After the pork is finished cooking, drain the root beer and shred the pork with two forks on a large plate or chopping block. Place the shredded pork back into your slow cooker and add about eight teen ounces of your favorite BBQ sauce and stir to mix. Let warm for approximately fifteen minutes before serving. Serve by itself or on toasted hamburger buns or sandwich rolls. Add cheese and or coleslaw if you prefer.

Court’s Cooking notes:

To give the pork more flavor, in a small bowl combine one teaspoon salt, one teaspoon pepper, one teaspoon garlic powder and stir until mixed well. Then get a small handful of the mixture and rub it all over the meat, place it in an airtight container. Then pour  1/3 cup of Bragg’s all over the pork and seal the container tight. Place it in the fridge and leave it overnight. Also, you can cook this pork with a can of Dr. Pepper, Pepsi or Coke. But Root Beer is my favorite.

Source Listotic

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Meat Lovers Casserole

As this 30-day healthy eating challenge comes to an end, I thought I would make a somewhat unhealthy meal to celebrate the accomplishment that I ate rather healthy for thirty days lol. On a scale 1-10, one being bad and ten being amazing I would give myself a six for the challenge overall. Although this is not the end of eating healthy for me, I still am going to try hard to make healthier food choices.

Anyway, to commemorate my accomplishment, I chose to make this tasty Low Carb Bacon Cheeseburger Casserole. I am not a huge fan of Casseroles because most of them require a lot of work, and they are high in carbs, but this one, however, doesn’t have as many carbs.
It only has 4.4g of carbs and 3.8g per serving. Ha, isn’t that just awesome? You won’t have to feel as guilty after eating this delicious dish. And oh, let’s not forget about cooking/work because well to tell you the truth making this casserole was easy as 1-2-3.

Do you need an easy ground beef casserole to serve your family or friends? Well, then you should feed them this savory, and tangy dish. They will enjoy this simple low carb bacon cheeseburger casserole.

Low Carb Bacon Cheeseburger Casserole

INGREDIENTS

2 lbs ground beef or 1lb low carb pork sausage + 1lb ground beef
2 garlic cloves minced
1/2 tsp onion powder
1 lb bacon cooked and chopped
8 eggs
One can (6 oz) tomato paste
1 C heavy cream
1/2 tsp salt
1/4 tsp ground pepper
12 oz grated cheddar cheese divided

Directions

Preheat oven to 350 degrees F. Cover a large baking sheet with foil and grease it with cooking spray.

1. Cook and brown the ground beef with the garlic and onion powder.
Discard excess grease then spread beef onto the bottom of the previously prepared baking pan. Combine bacon pieces into the cooked beef.Combine bacon pieces into the cooked beef.

2. In a medium bowl, mix with eggs, tomato paste, heavy cream, salt, and pepper until well combined. Mix in eight ounces shredded cheese into egg mixture. Pour the egg mixture over beef and bacon. Top with remaining four ounces of grated cheese. Bake for thirty-thirty five minutes or until golden brown on top.

Source low-carb yum

 

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Healthyish Potato Wedges

Mmmm….yummy…I enjoy eating potato wedges. I recognize that they are terribly unhealthy, but boy they are so very flavorful. My favorite restaurant to go eat these things is Buffalo Wild Wings. Their potato wedges are incredibly yummy!

On the eve of my eating healthy challenge, I decided to make these Baked Garlic Parmesan Potato Wedges as baking fries is a lot healthier than frying them. Although I do admit that I on occasion love anything fried. I mean come on, who doesn’t right?

Bursting with delicious flavors this Garlic and Parmesan seasoned potato wedges are oven roasted to golden tender perfection.

What is your go-to place to eat potato wedges? 
BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS

3-4 large russet potatoes, sliced into wedges
4 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
½ C parmesan cheese
optional: ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Line, a large baking dish with foil and lightly, grease it with non-stick cooking spray. Set aside.

Put potato wedges in a large bowl. Drizzle with olive oil and stir to cover. In a small bowl combine salt, garlic powder, and Italian seasoning and stir well. Sprinkle the potato wedges with the shredded cheese, tossing to cover, then sprinkle with the seasoning blend.

Put potato wedges onto the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five- thirty-five minutes or until potatoes are tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source Creme De La Crumb

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A Four-Ingredient Crockpot Dinner

 

Oh man, you know what I have been craving for a real long time? Some delicious Chinese food. It’s one of my most favorite cuisines.

What about you? Have you been craving for some serious Chinese food lately as well? Have you been on the hunt for a different tasty meal?? But then you think ugh I don’t want to spend the money on takeout or waste all of my time to prepare it? If you answered yes to all of these questions, then I have the perfect solution to your problem. How about you give this spectacular, insanely delicious and crazy easy Crockpot Orange Chicken dinner a try.

This simple Chicken Recipe delivers all of that… BIG Time!!! Oh, how I LOVE Orange Chicken! Skip the takeout and make some at home…with ONLY four yes, just 4 ingredients!

Crockpot Orange Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
¾ C Smuckers Sweet Orange Marmalade
¾ C of Sweet Baby Ray’s Original BBQ Sauce {it’s delicious!}
2 Tbsp. Bragg 

Instructions

1. Lightly grease your crockpot with non-stick cooking spray. Place the chicken into the crockpot and cook on HIGH for three hours or on LOW for six hours (Covered). After three hours on HIGH or six hours on LOW, empty the juices from crockpot At this point… you can either leave the chicken breasts complete, or remove, cut into cubes, and transfer back to crockpot.

2. In a large bowl combine bbq sauce, orange marmalade, and soy sauce. Pour mixture over chicken, and cook on low or high for thirty more minutes {covered} Yummoelicious!

Source The frugal girls