Wednesday, December 15, 2010

Panera's Broccoli Cheddar Soup

I am a HUGE fan of Panera Bread. Those of you that aren't fortunate enough to have one in your area are definitely missing out. May I highly suggest you schedule a trip to the Midwest soon so you can divulge in all the Panera goodness we have to offer??

One of the Panera's "blue ribbon" items is their Broccoli Cheddar Soup. You can either have it served in a bread bowl or regular bowl and it is a huge staple around here in our family; especially in the winter months.

Knowing how much I like to recreate recipes of other food establishments *cough*Chipotle's Guacamole*cough*...I had to definitely try my hand at Panera's B&C soup.

This recipe definitely does not disappoint and tastes quite a bit like the original if I do say so myself. I added some celery to my recipe just for some added flavor and texture, but I'll not include that in the recipe below as it's clearly an option. And I'm not sure Panera has celery in theirs.

So if you're looking to recreate your favorite soup at home, look no further!

Panera Bread's Broccoli Cheddar Soup

Serves/Makes: 4
Ready In: 30-60 minutes

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.

I apologize that my picture below is HORRID and it's in gladware. I didn't have the time to stage it nicely, but it's not about the pic, right? Just focus on the awesome goodness that is this soup! HA!

Wednesday, December 8, 2010

Three-Alarm Spaghetti and Pinto Bean Chili

Oh my goodness...if you don't try this chili, I will truly think you're NUTS. In all sincerity, this is one of the best chili recipes I've tasted in a LONG time. And I'm not pullin your leg. It's spicy, but not so spicy that you should be heading to bed with heart burn. But it's just the right amount of spicy to add some "kick" to your day. And for those of you in the bone-chilling midwest like me right now, this is exactly what you need to WARM UP! I'm not so sure I'd call it a true "chili" as I felt it was a little less "hearty" in that respect. It's kind of more of a soup, in my opinion.

I got this recipe from a weekly email I receive from Betty Crocker called "Dinner Made Easy." I had this whole chili whipped up in under 30 minutes from chopping board for the veggies to a nice steaming bowl of chili topped with sour cream. This is so simple to make and easily adaptable to lessen or enhance the spice as you see fit.

I doubled the recipe so the hubby and I can have leftovers for a few days. I'm looking forward to my lunch hour at work tomorrow, I'm tellin ya...

I also used whole wheat spaghetti as that's all we eat for pasta around here, but I'm sure regular spaghetti would be just as good.

I loved that it had a touch of cinnamon! The flavor added SO much. At first I was a bit freaked out when I saw it on the list of ingredients, but without it, I think you'd definitely notice something missing in the flavor.

Please let me know if you try this! I'd be curious your thoughts on it!


Three-Alarm Spaghetti and Pinto Bean Chili
1     tablespoon vegetable oil
1     large onion, chopped (1 cup)
1     medium green bell pepper, chopped (1 cup)
3     cups water
1/2     cup taco sauce
2     teaspoons chili powder
1/2     teaspoon salt
1/4     teaspoon ground cinnamon
2     cans (10 ounces each) diced tomatoes and green chilies, undrained
4     ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1     can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
 Jalapeño chilies, if desired
1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
2. Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.

3. Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

**side note: This chili is based off the rather famous "Cincinnati Chili recipe" that is typically served over spaghetti.

Wednesday, December 1, 2010

Slow Cooker Green Chili Beef Enchilada Casserole

Wow! Where has the time gone?! I missed the entire month of November! Honestly, I've definitely been in the kitchen, but I've been making past recipes from the blog that we haven't had in a while, hence the minor blog hiatus.

I have tried a couple recipes lately and want to share one with you all this evening. I got the original idea from this Betty Crocker Chicken Enchilada recipe, but adapted it to fit us a bit more, and fit with what I had in my kitchen at the moment!

It was so easy to whip up this delicious meal and it's very easy to adapt to fit your taste buds too!


Slow Cooker Green Chili Beef Enchilada Casserole

2 cans (4.5 oz each) chopped green chiles
1 can (10 oz) green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
1 lb. ground beef, cooked
1 package of taco seasoning
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
green olives
black olives

1. Brown ground beef in pan and add taco seasoning mix according to package directions.
2.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, enchilada sauce and mayonnaise.
3. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1/2 cup of beef, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

4.Cover; cook on Low heat setting 6 to 7 hours.

5. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream, and olives

I promise there's casserole under that big mound of lettuce and fixins!

Print these coupons...

About Concordance™

Sunday, October 31, 2010

Chili Mac Soup

This is an adaptation of a recipe I got from

Love the flavor and I had the whole thing whipped up in just over half an hour.

The original recipe didn't seem "hearty" enough for me, so I made some changes and what you'll see below is my version of the recipe. I really felt like the corn chips added a lot of flavor, so be sure to try that out as an added bonus!


Chili Mac Soup

1 lb. lean ground beef (at least 80%)     

1 medium red onion, chopped

1 green bell pepper, chopped 

5 cups of hot water
1 box Hamburger Helper Chili Macaroni
1/2 tbsp chili powder
1 tsp garlic salt
28 oz. can of diced tomatoes
2 cans (11 oz. each) of Green Giant Mexicorn whole kernel corn with red and green peppers, drained
3/4 cup of black pitted olives, sliced 

 tortilla chips or Fritos
Shredded cheddar cheese

  1. In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
  3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
  4. Crush chips and place in bottom of soup bowl. Sprinkle shredded cheese on top of chips. Spoon soup over chip/cheese mixture and enjoy!

Thursday, September 23, 2010

Texas-Style Beef Chili

I was looking for a new slow-cooker/crock pot recipe to try this fall, and I came across this recipe which appeared easy, full of flavor, and didn't require me to run right out and spend $40 on all the ingredients.

I don't know where you all live, but here in the midwest, we've got some serious rain coming down outside. There's not a more perfect day to be holed up at home and trying out a new recipe that will warm you right up.

Forgive me, Texans, for not knowing what makes this particular chili "Texas-Style," (please enlighten me if you know!). All I know is that it's YUM-TASTIC.

Above I posted the original recipe, below is my version of it. I adjusted a few of the ingredients and amounts to give it a bit more flavor and make it just a wee bit more on the healthier side.

Texas-Style Beef Chili 

8 strips bacon (I used turkey bacon for less fat)
2 lbs. boneless beef cubes (I used organic ground beef that I just happened to have in the freezer)
1 can (15 oz.) dark or light red kidney beans, drained
1 can (28 oz.)diced tomatoes
1 can (8 oz.) tomato sauce or paste (your choice)
1 small finely chopped yellow onion
3/4 cup diced carrots
1 large chopped green bell pepper
1 cup finely chopped celery
2 tbsp. minced parsley
3 medium cloves garlic minced (Ka-POW! with the flavor!)
1 bay leaf (let it be known that I no longer have to avoid recipes that call for bay leaves as I finally got some)
3 tbsp. chili powder
salt and pepper to taste

Fry bacon until crisp; remove bacon with slotted spoon and drain on paper towel. Brown half the beef cubes in pan with bacon drippings, about five minutes. Place in slow cooker. Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 to 4-quart slow cooker. Cover and cook on LOW for about 7-8 hours or until beef is tender. Stir occasionally. Serves 6.

Wednesday, September 22, 2010

Pizza Pasta Salad

My mom came across this one from Kraft's Food & Family magazine.

Check it out! Are you drooling yet?

Pizza Pasta Salad

3 cups penne pasta, cooked, drained and cooled
4 tomatoes (1 1/2 lb.) chopped
12 slices Oscar Meyer Hard salami, chopped
1 cup Kraft Natural Mozarella Cheese Crumbles
1/2 cup sliced fresh basil
1/2 cup Kraft 100% Grated Parmesan Cheese
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Toss all ingredients in large bowl; cover
Refrigerate at least 1 hour before serving. Makes 10 servings, 1 cup each.

Sunday, September 19, 2010

Chicken Alfredo Pizza


You can feel free to make this a bit more to your liking (say a homemade crust, alfredo sauce, spices, etc. etc.), but since we're all about the simplicity here at Cooking With Court, you'll be able to whip up this easy meal in a matter of minutes.

I love Chicken Alfredo and I love pizza; so it was natural that I decided to combine the two. You can add your favorite pizza toppings of choice. We did red onion, green pepper, green olives, and mushrooms.

Lots of other chicken alfredo pizza recipes call for broccoli florets, parmesan cheese, other fun foods...

But here's our's. We love it, and I have to say it went really great along with NFL Football today!

Chicken Alfredo Pizza

1 Boboli pre-made pizza crust (we used whole wheat crust)
1 small jar of alfredo sauce with cheese (at least 12 oz)
1 package of pre-cooked chicken strips, heated through and cut into bite-size pieces
3 cups shredded mozzarella cheese
3/4 cup of sliced red onion
3/4 cup of diced green pepper
4 oz. can of pieces and stems mushrooms
1/4 cup of sliced green olives

Obviously you can use whatever toppings you prefer. And if you do use others, please comment below and tell my readers how it was!

Preheat oven to 450.

Lightly spray bottom of pizza pan or cookie sheet to avoid sticking.

Spread alfredo sauce evenly all over pizza crust. Top with chicken, onion, green pepper, mushrooms, and green olives. Top with generous portions of mozzarella cheese.

Bake for 20 minutes or until cheese is golden brown.

Sprinkle with grated parmesan cheese and serve.

Friday, September 10, 2010

Sweet & Spicy Picante Chicken with Rice

You guys are gonna LOVE this recipe. Chances are you have most, if not all of the ingredients already in your kitchen.

If you're a busy bee like me and you're looking for a super cheap, RIDICULOUSLY simple, and fast recipe for dinner tonight? You've stumbled upon the right one. I had this whole thing whipped up and in the oven in less than 5 minutes.

Sweet & Spicy Picante Chicken with Rice

4 cups of Success White Rice (I used Instant Brown Rice)
4 boneless/skinless chicken breast halves, thawed
1 1/2 cups Pace Picante Sauce (use Medium or HOT to give more kick with flavor)
3 tbsp. packed light brown sugar
1 tbsp. Dijon-style mustard (I used spicy brown mustard)

Prepare rice according to package directions.

Heat oven to 400 degrees. Place chicken into 2 qt. shallow baking dish. Stir picante sauce, brown sugar and mustard in a small bowl. Pour picante sauce mixture over chicken. Bake 45 minutes or until chicken is cooked through. Serve chicken and sauce over rice.

It's as simple as that!

Wednesday, September 8, 2010

Parmesan Spinach Cakes

I got this recipe off one of my weekly emailed newsletters from

Given the big lover of spinach that I am (if you're a faithful blog reader, you know this well), I had to try these cute little cakes.

The hubby and I were in love at first bite. Surprisingly, there was a lot of flavor and they kept us "full" for a decent time. So if you're looking for a healthy snack, check this out!

Unfortunately, I could not get a decent picture with my camera, so I'm using the pic from the actual newsletter.

Parmesan Spinach Cakes

12 ounces fresh spinach
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese (I used ricotta)
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F.

Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 30 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

**THE ORIGINAL RECIPE CALLS for cakes to bake for 20 minutes...I found it to be more like 30-35. So keep an eye on your oven!

Sunday, August 29, 2010

Cheddar Chicken Crunch Salad

Here's another great recipe I got from Kraft's Food & Family. I'd been looking to try at least one new salad before the end of summer and I definitely found one. Now, if you're not a huge fan of broccoli, then you'll probably hate this one, but we LOVE it in our household.

So fresh. So good!

Cheddar Chicken Crunch Salad

1/4 cup Miracle Whip Salad Dressing
1/4 cup Ranch Dressing
4 cups small fresh broccoli florets
2 cups chopped cooked chicken breasts (the hubby had shrimp instead and said it was just as good)
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup shredded cheddar cheese
6 slices bacon, cooked, crumbled (I cheated and used real bacon salad bits)

Mix d
ressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.

Refrigerate 1 h

Top with cheese and bacon just before serving.

Healthy Living Tip:
Save 60 calories and 8 grams of fat per serving by preparing with MIRACLE WHIP Light Dressing, KRAFT Light Ranch Dressing, KRAFT 2% Milk Shredded Mild Cheddar Cheese and turkey bacon.

Thursday, August 26, 2010

Paula Deen's Taco Chili - Cooking with Court Style

Those of you that know me in real life know that I'm a HUGE fan of the one and only Paula Deen. That woman can make a mean anything and she is the epitome of the "down home cook."

For those of you, like me, who are really big into fall, the cooler/crisper weather, colorful leaves, and FOOTBALL, you're probably lookin for a new recipe to try out here as we head into some wonderful cooler temps.

OR if you're gearing up to host any Monday Night Football get-togethers, this might just be the hearty chili recipe you're looking for.

My fab mom passed along this recipe a couple weeks ago and I knew I had to try it. I gotta pay homage to Mrs. Deen and share it with you all.

Talk about chili with a "kick!" POW! This chili will sucker-punch your taste buds. In a GOOD way.

Even though I love me some Paula, I had to change up the original recipe a bit, to make it simpler, and give it a more personal touch.

So here ya go...

Paula Deen's Taco Chili - Cooking with Court Style

1 lb. ground turkey or ground beef, browned and drained if needed (Paula uses the drippings for flavor)

2 cups of water
1 cup tomato sauce
1 cup diced tomatoes
2 oz. of green chilies (to give it some heat)
1 cup of pinto beans (dried)
1 cup of red kidney beans
1 envelope of buttermilk ranch dressing (dry mix)
1 1 oz. pkg. of taco seasoning
1/3 cup of minced onion
1 tbsp. chili powder
1/4 tsp. dried cumin

Add all the ingredients to the browned meat and simmer on low heat for 2 hours.

Crush taco chips and place in bowl under chili or crush and place on top. OR BOTH! Sprinkle with cheese, black olives, a dollop of sour cream, and sliced green onion tops.

Yields: 4 servings

Tuesday, August 3, 2010

Chocolate Peanut Butter Cheesecake Bars

I'm sharing a recipe that my mom sent to me recently. In my mind (and you don't have to agree with me, but I might think you're crazy if you don't) chocolate and peanut butter are the two best flavor combos IN THE WORLD. So I was pretty excited when she sent me this recipe. If you're heading to an end-of-the-summer get-together, or you're really just craving something awesome to put in your tummy, check these out. Who cares about your waistline? Live a little, eh???

Chocolate - Peanut Butter Cheesecake Bars

(Makes about 24 Bars)

2 - 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 - 2/3 cup (10 oz. pkg.) Nestle Toll House Swirled Milk Chocolate & Peanut Butter Morsels, divided.
2 pkgs. (8 oz each), cream cheese, softened
1/4 cup all purpose flour
1 tablespoon vanilla extract
4 large eggs

Preheat oven to 325 degrees.

Combine, crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping.

Press remaining mixture onto bottom of ungreased 9 x 13 inch baking pan. Sprinkle 3/4 cup morsels over crust.

Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs one at a time, beating until smooth.

Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.

Wednesday, July 14, 2010

Canadian Cheese Soup

You're probably looking at this post and saying right now "Court! Why in the world would I want soup in the middle of July?!?!?" And my answer would be "Because sometimes you just need to eat soup." End of story.

Try it and you'll love all its cheesy goodness. Trust me.

Canadian Cheese Soup (no idea what makes it "Canadian," bytheway)

1/4 cup finely chopped onion
4 tablespoons butter or margarine
1/2 cup all-purpose flour
4 cups milk
4 cups chicken broth
1/2 cup finely diced carrots
1/2 cup finely diced celery
2 cups of cooked broccoli florets (optional)
Dash each salt and paprika
1 cup diced sharp process American cheese

Cook onion in butter till tender. Blend in flour. Add remaining ingredients except cheese; cook and stir till thickened and bubbly. Reduce heat; add cheese; stir to melt. Simmer 15 minutes. Serves 8.

Wednesday, June 23, 2010

Yogurt Pie

Looking for a berry pie to satisfy your cravings, but you don't want all the fuss? Here ya go!

This is a great way to end a summer night of grilling a fab meal...

Yogurt Pie

3 containers of flavor of choice low-fat yogurt

1 4-serving pkg. of low-fat sugar-free INSTANT vanilla pudding mix

1 4-serving package of sugar-free jello mix of choice flavor

1 graham cracker pie crust

2 packets of artificial sweetener

1 cup lite cool whip

*if doing key lime pie add 2 tbsp. of lime juice

Whisk together all ingredients except for the cool whip until smooth.
Add 1/2 cup of cool whip and whisk until mixed. Pour in pie crust and
spread evenly. Cover and refrigerate for at least an hour. Spread remaining
cool whip on top and refrigerate until ready to serve. :)

add fruit if desired.

The pic below is of a strawberry banana yogurt pie...

Friday, June 18, 2010

Ashley's Chicken Pot Pie

I'd like to welcome our latest Guest Chef here on Cooking With Court. Ashley has been a dear friend ever since we met back in 2002. She was a junior in HS and a VERY good clarinet player! Ashley was a band student at the HS where I did my student teaching during my senior year of college. She and her husband, Larry, were both students of mine during my time there and I'm so thrilled that we're still in touch!

Ashley is a fantastic photographer and she's always got these delicious meals that she's making. She's the perfect fit for a guest chef here on Cooking With Court and I'm so happy she agreed to share one of her favorite recipes with us today!

And there's a lot you readers out there who have her to thank for THIS RECIPE :-)

If you're looking for the perfect "comfort food recipe," here ya go...

Thanks Ashley!

My husband and I are high school sweethearts and have been married for nearly three years now. (Incidentally, I also met Court in high school too, she was our student teacher in band.) We just bought our first house in Des Moines, Iowa. We're learning by trial and error how to complete the many renovations our vintage house needs. Cooking is a way to temporarily escape from the house projects. I learned to cook under my mom's instruction, but it hasn't been until recently that I've really learned to love it! Somewhere along the line I figured out that cooking and baking is just another way to express artistic talent and share it with others. I love carefully arranging food, photographing it, and sharing it with family and friends. When Court asked me to be a guest chef I couldn't resist the temptation to share with a few new friends!

Chicken Pot Pie


2 cups of cooked chicken- either shredded or cubed (it could even be left over chicken)
1- 15 oz can of chicken broth
3/4 cup of warmed cream or milk
1 cup of frozen carrots
1 cup of frozen peas
1/4 cup finely chopped onions
3-4 small red potatoes
3 tablespoons butter
6 tablespoons of flour
1 tsp salt
1/4 tsp sage
1/4 thyme
black pepper to taste
pie crust


1. Melt the butter over medium heat. While the butter is melting, chop the onion.

2. Add the chopped onion to the melted butter. Cook until the onions are softened- about 2 or 3 minutes.

3. Combine flour, salt, pepper, sage, and thyme in a bowl. Stir dry ingredients to evenly combine them. Add the dry ingredients to the melted butter and onions and stir to create a roux.

4. Cook the roux until the flour smells toasty- about a minute or two.

5. Warm the cream or milk in the microwave for 1 minute and then add to the roux. Whisk while adding the milk to the roux. It will create a thick paste. Gradually add the chicken broth to the mixture.
6. Add chopped potatoes, chicken, frozen carrots and peas. There’s no need to thaw the frozen vegetables.

7. Simmer over med low heat while you line a pie tin with pie crust and preheat the oven to 450°

8. Fill the pie crust with the gravy and vegetables. Place an additional crust on top and seal the edges.
9. Bake the pie at 450° for about 20 minutes or until the crust is golden brown.

Allow the pie to cool for 15 minutes. This will allow the gravy to thicken slightly before serving.

Here's step-by-step photos...

Tuesday, June 8, 2010

Mom's Dilly Dip

It's summertime and one of my favorite things to eat is fresh veggies all cut up with some dip.

In fact, that's just what I had for a late-night "dinner" last night.

This is the dill veggie dip that I literally grew up on. Anytime we'd have a family BBQ or Grill night, this dip came along with it. It was a staple at our Memorial Day, 4th of July, and Labor Day gatherings. And honestly, it's the best dip I've ever tasted in my life.

Not only does it go great with chopped veggies, it makes an awesome sandwich spread as well. Just yesterday I spread a little bit onto a turkey wrap that I'd made for lunch and it was so yummy!

This dip could not be more easy to make. It only has a few ingredients that most of you might have around your kitchen at this very moment.

In fact, I think I hear those fresh veggies in your fridge screaming for it right now! ;-)

*we double the recipe so that we have lots of leftovers for veggies and sandwiches all week

Mom's Dilly Dip

2/3 c. mayonnaise
2/3 c. sour cream
1 Tbsp. onion, grated (if you don't have a grater, then finely minced onion works too)

1/2 Tbsp. parsley
1 1/2 Tbsp. dill
1 tsp. salt

Mix all of above together and chill in fridge for 1-2 hours.

Serve with raw cauliflower, cucumbers, carrot sticks, celery or any other favorite vegetables. Or spread it on your favorite sandwich!

*picture courtesy of Stiletto Sports Magazine

Sunday, June 6, 2010

BLT Salad with Basil Mayo Dressing

The hubby and I had been craving BLTs lately and I happened to come across this fabulous "Summer Salad" on last week. Since I'm not particularly huge on eating tons of bread, this was a great alternative for us to try and satisfy our BLT craving.

I adjusted the recipe on my own to have it fit our taste a bit better. This salad isn't meant to be just a side, but rather should really be an entree salad. I'd never made my own croutons before, but after enjoying them both by themselves, and in the salad this afternoon, I'll never buy bagged croutons again!

Try this salad. It should become a "regular" on your plates this summer.

BLT Salad with Basil Mayo Dressing

9-10 strips of bacon
1 cup of mayo
4 tbsp of red wine vinegar
4 thick slices of multigrain bread, cut into 1/2" pieces
1/2 cup finely chopped fresh basil
fresh ground pepper
2 tbsp canola oil
1 lb of romaine lettuce - rinsed, dried, and torn into bite-sized pieces
1 pint of cherry tomatoes, quartered (we seeded them as well)
2 ripe avocados sliced
1/2 cup of shredded cheddar cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 5 tbsp of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.

In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown and slightly crispy.

In a large bowl mix together the romaine, tomatoes, bacon, avocado, cheese and croutons. Pour the dressing over the salad and toss well
(you may not use all the dressing, we kinda like our dressing to "drench" the salad).

You could easily add some turkey to the salad and it instantly becomes a "turkey club salad."


Thursday, May 20, 2010

Paula Deen's Chicken Florentine

My mom originally sent me this recipe after she made it for my dad and sister a couple weeks ago. She told me I had to try it, so it went straight to the menu plan for this week.

She used broccoli florets instead of the frozen spinach, which is an option. My hubby and I also cut the recipe in half for just the two of us, and it was the perfect amount. We both had seconds!

My hero, Paula Deen, has not failed in this recipe. It was SO good. With Paula, you always get comfort food, and this meal was no exception!

Paula Deen's Chicken Florentine

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Bake uncovered at 350 degrees F for about 30 minutes or until bubbly.

Yields 6-8 servings

Monday, May 17, 2010

"Best Of" Cooking With Court

Thought I'd take a moment to share some of the "big hit" recipes from Cooking With Court.

The following recipes either get the most "page hits" from readers or they've been tried by a lot of people and I seem to get the most feedback on them.

I thought we'd take a little stroll down memory lane here at Cooking With Court and put all the "top recipes" here in one post. Some of them were blogged so long ago that they may get lost in the shuffle! We can't have that!

"Best of" Cooking With Court

*click on the title of the recipe and it'll take you right to it!...

Chipotle's Guacamole Recipe

Easy Taco Casserole

Chicken Pad Thai Pizza

White Chicken Lasagna

Easy Chicken Cordon Bleu

Crock Pot Chicken & Dumplings

Crock Pot Salsa Chicken


Pasta e Fagioli

15-Minute Smoked Sausage Jambalaya

Rachel Ray's Grilled Cheese Sammies

Garlic Chicken with Spinach Pesto and Whole Wheat Penne Rigate

Easy Key Lime Pie

Tuesday, May 11, 2010

Spinach Balls

Today we welcome one of my best friends, Alison, to Cooking With Court. Alison and I met almost 2 years ago on a local forum for newlyweds. We initially started chatting because she and I have the same career, only at 2 different hospitals in our area, but we also soon found out we have sooooo much more in common than just our jobs, it's a wee bit scary! HA! Alison and I quickly became very good friends and we can be found a couple times a month at a local coffee shop or restaurant talking for hours on end.

Like me, Alison really loves to cook and I asked her to share one of her favorite recipes with you all.

So with that...heeeeeeeeerrrrrrreeee's Alison!

My name is Alison and I really enjoy food- cooking it, eating it, sharing it! Most of my childhood memories involve some kind of food. These spinach balls are a family favorite! They are like gold sitting in the freezer! They are never absent from the appetizer extravaganza on Christmas Eve! My job was always to drain and squeeze the water out of the spinach! Besides my love of food I have another love of my life, My Husband Geoff. We have been married for almost 3 years and have enjoyed every minute of it! We share a love for camping, going on cruises, biking, going to our favorite home improvement store, and the TV show The Biggest Loser! We are also currently training for a local half marathon! Although our parents would love for us to provide them with grandchildren they have our cute, lovable fur child Lily to tide them over!
I was so honored that Court asked me to contribute to her fantastic cooking blog and am blessed to call her my friend!

Spinach Balls

2 10 oz packages chopped spinach (drain and squeeze the water out)
2 cups Pepperidge Farm Herb stuffing mix (the dry crumb type)- roll with rolling pin to break up large crumbs
1 medium onion finely chopped
6 large eggs slightly beaten
3/4 cup grated Parmesan cheese (the kind that comes in the can)
1 tsp garlic salt
1/2 tsp. ground thyme
1/2 tsp. pepper
3/4 cup softened margarine (DO NOT USE BUTTER)

Mix all the ingredients together. Chill for 1 hour in the refrigerator. Roll into balls the size of walnuts and place on a cookie sheet lined with wax paper or parchment paper. Put cookie sheet in freezer. Remove from cookie sheet when frozen, put into a zip top bag and store in freezer until needed. Bake frozen for 15-20 minutes in a preheated 350 degree oven. Makes about 4 dozen spinach balls.

Thursday, May 6, 2010

Chipotle Cheeseburgers

If you're looking to add a little "kick" to your grilled cheeseburgers this summer, you might want to try these out! It has just enough hint of flavoring in the meat to really make these some pretty special burgers for a fabulous lunch out on the patio.

Chipotle Cheeseburgers

1 small onion, finely chopped

2 Tbsp. minced fresh cilantro

1 serrano chili pepper, very finely minced

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. pepper

1 lb. ground beef

4 slices part-skim mozzarella cheese

4 hamburger buns, split and toasted

Lettuce leaves and tomato slices, optional

In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.

We used my Chipotle Guacamole recipe as a topping.

Sunday, May 2, 2010

Chicken Pad Thai Pizza

I originally came across this idea in one of the more current issues of Taste of Home Magazine. I decided to tweak it a bit myself to fit our food preferences more, and to make it easier!

So here's my version of Chicken Pad Thai Pizza.

It's AMAZING and we had the whole thing done in under half an hour.

Chicken Pad Thai Pizza

1 Boboli Pizza Crust (we had whole wheat)
4 tbsp creamy peanut butter
4 tbsp teriyaki sauce
2 tbsp thai chili sauce
2 tsp honey
2 cups of shredded rotisserie chicken
1 cup shredded mozzarella cheese
1/2 cup shredded carrot
1/4 cup chopped salted peanuts
1/4 cup minced fresh cilantro
2 green onions thinly sliced

1/3 cup of fresh bean sprouts (The magazine called for this, we left it off)

Preheat oven to 425 degrees.

In a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce, and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat.

Using a spatula, spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust/cheese is golden brown. Sprinkle with remaining ingredients.

Thursday, April 15, 2010

Carol's Pumpkin Bars

It's that time again! Things have been so weird, schedule-wise, since I got back from my trip a couple weeks ago so I apologize for the delay in posts!

Life gets in the way when you're busy making plans, ya know?

I'd like to take a moment to introduce yet another fabulous guest chef. Carol is a co-worker of mine and a fabulous RN on our nursing unit. She's been a wonderful friend to me since I started my new job last year and she's a FABULOUS cook!

Carol and I are always swapping cooking stories at work and I asked her right away to give me one of her recipes to share with all of you! I'm so happy she agreed and I'm sure you all will be also!

So here it is...

Carol's Pumpkin Bars

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 cup oil
4 eggs
2 cups canned pumpkin or squash

Mix above ingredients well. Bake for 25 minutes at 350 degrees in a greased jelly roll pan.


1 - 3 oz. cream cheese
6 tbsp of butter
1 tsp vanilla
1 3/4 - 2 cups of powdered sugar
1 tbsp milk or cream

Beat the above ingredients well for the frosting and spread on cooled bars.

Wednesday, March 31, 2010

Olive Lover's Pesto

I found this black and green olive pesto recipe out this month's Taste of Home Magazine and knew we had to try it. My hubby is a huge fan of olives. He literally puts them on everything, so I knew he'd love this recipe.

There's so many different uses for pesto that this, and any other recipe like it, is so versatile. You can easily toss this in with some pasta, or use it as a spread for sandwiches, or as a dip with bread or crackers.

Tonight we stuffed our burgers with the pesto before throwing it on the grill! It was our first grill-out of the season and they were YUMMY.

I caution you to be reserved in any salt or seasonings you might want to use when serving the pesto. The green olives alone can be high in salt/sodium content, so you really don't need much else.


Olive Lover's Pesto

1 cup black olives
1 cup of pimento-stuffed green olives
1/2 cup grated parmesan cheese
2 garlic cloves
2-3 tbsp of olive oil

Combine all ingredients in a food processor and chop them very fine. Use on pasta, on sandwiches, as an appetizer, or to stuff or slather on meat!

Thursday, March 25, 2010

Apple Breakfast Lasagna

I apologize for the lack of posts this month so far. I've been on vacay in FL visiting my family for the past week and have a few days left here until I head back to my end of the country. But my mom made a wicked awesome breakfast dish the other day that I just HAD to share with you all.

She came across this recipe years ago in some magazine (that she can't remember), and made it a long time ago. Somehow I missed out on its goodness at that time, but am so glad I got to partake in the deliciousness this week!

Go with me on this. When I first heard the ingredients I thought "Ew. That sounds really weird together." But trust me, it's FAB.

If you want a super easy breakfast dish to prepare, that makes you look like a super fancy chef that everyone will be envious of, make this.

Apple Breakfast Lasagna

1 cup sour cream
1/3 cup packed brown sugar
2 packages (9 oz. each) frozen french toast (12 slices)
1/2 pound sliced boiled ham (we used diced ham)
2 cups (8 oz) shredded cheddar cheese
1 can apple pie filling
1 cup granola with raisins

In a small bowl, blend sour cream and brown sugar; chill.

Place 6 french toast slices in bottom of greased 13 x 9 inch baking pan. Layer ham, 1 1/2 cups cheese and remaining 6 slices of french toast. Spread apple filling over top; sprinkle with granola.

Bake at 350 degrees for 25 minutes. Top with remaining 1/2 cup cheese and bake for 5 minutes more or until cheese is melted.

Drizzle sour cream and sugar mixture on top. Yields 6 servings.

Sunday, March 14, 2010

Chicken Chow Mein Hot Dish

Want the same great taste and flavor of chicken chow mein only with half the carb load?

Here's a great hot dish for you!

I'm revisiting my hot dish cookbook that I wrote about in a few previous entries. My mom recommended that I try the Chicken Chow Mein in there and we decided to give it a go for lunch this afternoon.

I made a few adjustments of my own and I have to say, it was REALLY fantastic! This is chow mein without the noodles or rice, but oh so good!

My hubby couldn't stop raving about it.

Chicken Chow Mein Hot Dish

1 cup of chopped onions
3 stalks of celery, chopped
1/4 cup of butter
1- 10 3/4 oz can of condensed cream of mushroom soup, undiluted
1- 10 3/4 oz can of condensed cream of celery soup, undiluted
1/2 cup of chicken broth
1 1/2 tbsp soy sauce
3 cups of cooked chicken
3/4 cups of mushroom pieces and stems
1- 3 oz. can of chow mein noodles
6 tbsp cashew halves

In a saucepan, stir and cook onions and celery in butter until tender.

Stir in soup, chicken broth, and soy sauce. Add chicken and mushrooms; stir and cook until hot.

Pour mixture into a greased 2-quart baking dish. Sprinkle with chow mein noodles and cashews.

Bake at 350 uncovered until bubbly hot, about 25 minutes. Serves 4.

Thursday, February 25, 2010

Beef & Cheese Enchiladas

I'll be the first to admit that I'm a huge lover of Tex-Mex and Mexican food. Big time. In fact, the hubby and I can be found at our favorite local Mexican restaurant several times a month. We're a tad bit addicted.

I decided to try my hand at some enchiladas. I don't tend to lean towards making them as they can be a wee bit on messy side, but thought I'd try my hand at my own recipe. I have featured a previous enchilada recipe on the blog here, but it's been a looooong time; and that one used chicken.

So here we go. This is my own version of Beef & Cheese Enchiladas. It may be messy, but you'll forget all about that once you take one bite. I swear it.

Court's Beef & Cheese Enchiladas

2 - 10 oz. cans of green enchilada sauce
1 - 16 oz. container of sour cream, divided
10 corn tortillas
1 lb. lean ground beef
1 onion, diced
1 green pepper, diced (optional)
1 jar of pace picante sauce
4 cups of shredded Mexican Style cheese, divided
1 pkg. of taco seasoning
shredded lettuce
diced black and green olives

In a large skillet, blend enchilada sauce with sour cream. Heat through until simmering.

In separate skillet, brown meat, adding onion and green pepper. Drain grease and add taco seasoning.

Dip tortillas, one at a time, in sauce mixture to cover.

Assemble enchiladas in a 9 x 13 inch pan. Place part of the meat mixture on each tortilla; top with a handful of shredded cheese. Roll to enclose the meat mixture and place tortilla, seam side down, into pan. When tortillas are all rolled and placed in pan, pour remaining sauce and any meat mixture leftover on top of enchiladas.

Bake at 375 for 20-25 minutes.

Top with shredded lettuce, picante sauce, leftover sour cream, shredded cheese, and olives.

Wednesday, February 24, 2010

Bisquick Sausage and Cheese balls

I came across this recipe in my email. I'd saved it from somewhere, but just happened to find it again recently!

Thank goodness I did! SO good. They're good for either a little breakfast dish or they work really well for a fun appetizer should you be hosting a party anytime soon. Your guests will devour them in seconds!

Check it out.

Bisquick Sausage and Cheese Balls

3 cups of bisquick mix
1 lb. pork sauasage
4 cups of shredded mild cheddar cheese (or cheese of your choice)
1/2 cup grated parmesan
1/2 cup of half and half
1/2 tsp dried/crushed rosemary leaves (optional)
1/2 tsp parsley flakes (optional)

Heat oven to 350 degrees. Lightly grease bottom and sides of 13 X 9 X 2 baking dish.

Stir together all ingredients, using either your hands or a spoon. Shape mixture into 1 1/2 inch balls. Place in baking dish.

Bake 20-25 minutes or until brown. Immediately remove from the pan and serve warm with your choice of sauce for dipping.

* photo courtesy of Betty Krocker

Thursday, February 11, 2010

New England Sausage Gravy on Herbed Biscuits

I'd like to take a moment to introduce our Guest Chef for the month of February!

E Scot Fuller comes to Cooking With Court from the beautiful state of Maine. Scot and I met back in 2000 where we spent 3 fun-filled days together at a Music Education Conference/Convention held in Indiana. I was immediately drawn to his incredibly fun personality and even though we have not seen each other in person since, he remains a good friend.

In reconnecting with Scot over the past couple of years, I have discovered he has quite the passion and love for cooking, and has even started his own in-home personal chef/catering business called Newfangled Eats. His culinary creations never cease to amaze me and I knew immediately that he needed to be a guest chef and share some of his masterpieces with you all.

You can check out Scot's business website and learn more about him HERE!

Thank you, Scot for being such a great friend and for sharing with my readers! I wish you continued success in the future.

"Although sausage gravy is often thought of as a traditional southern food, you'll be hard pressed not find it on the menu of any good "Yankee" breakfast dinner. In this recipe, I combine the traditional savory gravy with a touch of sweet maple syrup and delicious herbs baked into a classic country biscuit. You are sure to enjoy!"

Prep & Cook Time: 1 hour
Servings: 6-8

Herb Biscuit

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. kosher salt
1 tsp. fresh chopped thyme
1 tsp. fresh chopped parley
1 tsp. fresh chopped rosemary
1/4 cup butter (1/2 stick), room temperature
3/4 cup milk

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

2. In a mixing bowl, sift together flour, baking powder, and salt. Mix in fresh chopped herbs.

3. Using your fingers, rub in the butter to the flour mixture until the butter is well incorporated. Add the milk in three parts stirring until a soft dough is formed.

4. Turn dough onto a floured surface and kneed for 30 seconds. Roll dough to 1/2 thickness and cut with a 1 1/2 to 2 inch biscuit cutter. Gather dough and roll again until you have 6-8 biscuits.

5. Place biscuits on the lined baking sheet and bake for 12-15 minutes or until golden brown.

While biscuits are baking, start the sausage gravy.

Sausage Gravy

1 12oz package bulk sausage (found in the meat department)
5 tbsp. butter
1/2 cup all purpose flour
6 cups whole milk
1/2 cup real maple syrup
Salt & Pepper to taste

1. Break sausage into small chunks and brown in a large, deep skillet over medium-high heat until evenly brown. Remove sausage from pan using a slotted spoon, leaving the drippings in the pan.

2. Add the butter to the sausage drippings stirring till fully melted. Add flour and stir until smooth. You've just made a roux!

3. Reduce heat to medium and continue to cook roux until light brown. Gradually whisk in milk and cook until thickened. Whisk in maple syrup and season with salt and pepper. Stir in the cooked sausage .

4. Reduce heat to a simmer and cook 12-15 minutes. Taste the gravy and add more salt and pepper to taste. Gravy will continue to thicken. If gravy become too thick, stir in more milk to your liking.

5. For plating, cut 1 herb biscuit in half and ladle sausage gravy on top. Garnish with diced chives or parsley. Serve with Paprika Home Fries.

Paprika Homefries

Prep & Cook Time: 40 minutes
Servings 6-8

6-8 medium size red or yellow skin potatoes, washed with skins
1/4 cup olive oil
2-3 tbsp. paprika
1 tsp. herb and garlic seasoning
2 tbsp. kosher salt
1 tbsp. pepper

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray lighly with non-stick spray.

2. Dice the potatoes into 1/2 inch cubes. Try to make the dice as evenly as possible so that the potatoes cook evenly.

3. in a large mixing bowl, toss the diced potatoes with the remaining ingredients except the pepper.

4. Pour the potatoes onto the lined baking sheet and roast for 30-35 minutues. When pototoes can be easily pierced with a fork, remove from oven and sprinkle with pepper.

Pepper is added at the end because it would burn at 450 degrees.

Tuesday, February 9, 2010

Zesty Minestrone

I came across this recipe on Kraft Food's website. I'd been looking for a great minestrone recipe that seemed simple enough and yummy enough to add a warm touch to a bitterly cold winter's day.

I found just that in this recipe.

I'm hoping to make it again for an upcoming "luncheon" with friends!

Zesty Minestrone

1/4 cup Italian Dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, rinsed
2 cans (14 oz. each) vegetable broth or reduced sodium chicken broth (for added flavor)
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup grated parmesan cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.

Cook on LOW 6 hours (or on HIGH 3 hours).

Stir in macaroni; cook 10 to 15 min. or until macaroni is tender. Sprinkle with cheese just before serving.

*photo courtesy of kraft foods

Thursday, February 4, 2010

Become a "Fan"/Follow my "tweets"

Cooking With Court now has its own "fan page" on Facebook!

Come join the rest of the blog followers, keep up on the latest, and share your own awesome recipes on our discussion page! Just click on the link below to sign up.


Or if facebook isn't your thing, but twitter is, come follow my tweets!! And I'll follow you!


Saturday, January 30, 2010

Butterscotch Cake

An oldie, but a goodie in my family...

If you make this, it won't last long. You won't be able to stop devouring it. For real. And it's so simple, it literally takes just seconds to prepare.

Butterscotch Cake

1 yellow cake mix
2 eggs
15 oz. Butterscotch pudding (4) plastic cups such as Hunt's ready made pudding
1/2 cup of brown sugar
1/2 bag of Butterscotch chips

Mix cake mix, eggs and pudding together. Pour into 9 x 13 cake pan. Top with brown sugar and butterscotch chips. Bake at 350 degrees until done.

Thursday, January 21, 2010

GASP! I missed my birthday!

2 days ago was Cooking With Court's 2nd Blog Birthday!

My bad.

Thank you to all my faithful readers, and to all my new ones as well (all over the world)!

Over 4000 people have hit up the blog in just the past 2 months! Blows my mind. What started out as just a fun little side project to get me in the kitchen more has turned out to mean so much more than that to me!


More to follow...for sure!

Sunday, January 17, 2010

Rachel Ray's Grilled Cheese Sammies

My mom came across this one and the hubby and I made it for lunch today. Super yumm-o.

Today we can call them Court's NFL Play-Off Game Day Sammies. How does that sound?? SKOL Vikings! HA!

Nah...can't take the credit. This one's all Rachel.

YUMMY stuff. Pair the Sammie with your favorite bowl of soup and you've got a winner of a meal.

Rachel Ray's Grilled Cheese Sammies

Pumpernickel Bread (we used multigrain as our grocery store was out. BUMMER)
Butter or Margarine
Dill pickle relish
Sliced Muenster or Havarti Cheese (we used muenster)

Butter one side of bread only. The sides you will be browning in the pan or on a griddle.

Spread dill relish on one slice of bread, top with a few pieces of watercress, and two slices of Muenster Cheese.

Ttop with the other buttered piece of bread and heat through until cheese melts. Turn once.

Rachel also adds sliced corned beef at St. Patricks Day time and serves with her Cabbage Stoup.

Friday, January 1, 2010

Doris' Very American Chop Suey

Happy New Year from Cooking With Court! As we welcome in 2010, we'll also start the new year off right with our very first "GUEST CHEF" feature on the blog! Throughout the year, I'll be featuring guest chefs as they share their favorite recipes with you all. I've got several more people lined up in the next couple of months, so keep checking back!

Who better than to start this whole Guest Chef feature off than my very own MOM! :) My Mom and my Grandma are two of the best home cooks I've ever known. I might just be a wee bit biased, however... And if it weren't for them, this blog never would have existed. Some people have their "food idols" like Bobby Flay, Julia Child, Paula Dean, but I've got my very own in my Mom and Grandma.

So without further delay, I bring mother.

My name is Sue and I am the proud mother of Court from Cooking With Court and most honored to be guest chef for the month of January. I consider myself more a good cook than a chef. I live in Florida with my husband, Steve, of 37 years and our youngest daughter, Kimberly. I come from a long line of good cooks for which I am very thankful. The Chop Suey recipe I am sharing with you is one of my Mom's that we grew up on, and one I had to learn to make without a recipe to follow. I did my best to come up with one and trust you will enjoy it as much as my family.

Doris' Very American Chop Suey

1 Tblsp. Veg. Oil

1 1/2 # Pork Loin Cutlet or Bottom Round Steak or a combination of both. (You can ask your butcher to cut the meat in bite size pieces. Some grocery stores have Chop Suey meat already prepackaged and sometimes ground in small pieces. Either is okay.)

1 small Onion, diced
Salt and Pepper
Flour and Soy Sauce
White Rice
Chow Mein or Rice Noodles

In a Dutch Oven, brown meat in vegetable oil along with onion and seasonings. When meat has browned, pour enough water over the meat just to cover. Place lid on Dutch Oven and simmer on medium low for 2 hours. Taste the juice to see if it needs any salt as covering the meat with water can sometimes dilute the taste but keep in mind too that you will be adding Soy Sauce which will also add some saltiness to the taste.

Combine about 1/3 cup of Flour with 1/4 cup Soy Sauce and about 1/8 cup Water and whisk until smooth. You may need to add a little more Flour if it seems thin. You are using the mixture as a thickener just as you would in making gravy so should be of that consistency. Bring meat to a boil and slowly add flour mixture as you whisk. The gravy will thicken.

I spoon the Chop Suey over White Rice and top with Chow Mein or Rice Noodles for crunchiness. Serve with a salad or fresh rolls. You could also add some diced celery during the simmering time and when done a can of Bean Sprouts for added flavor. Enjoy!

Thanks Mom! I Love You!!