Author Archives: Julia Ann

Netta Belle’s Choice Upside-Down Cake

 

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Don’t you like it when you find a quick recipe and make little changes you have another delicious dessert?  This is how I think of the Netta Belle’s Choice® Upside-Down Cake. It is the same basic cake layer dressed up to which ever fruit is in season.  I started out with just making pineapple upside down cakes, then did not have pineapple.  Blueberries were in season and later peaches.  So 2 new cakes were added to my Netta Belle’s Choice® cookbookinabox® Recipe Box.

 Peach Upside Down Cake

Putting peaches into the plate

Putting peaches into the plate

Pouring cake batter over peaches.

Pouring cake batter over peaches.

Peach Upside Down Cake

Peach Upside-Down Cake

Ready to enjoy Peach Upside Down Cake with a scoop of ice cream.

Ready to enjoy Peach Upside-Down Cake with a scoop of ice cream.

Netta Belle's Choice Upside-Down Cake

Julia Ann
A quick and easy dessert of a moist butter cake dressed up with seasonal sweeten fruit on top.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup unsalted butter melted

Instructions
 

  • Preheat oven 350 F. Preheat a sheet of foil on the lower shelf to catch drippings.
  • Grease a 10-inch deep dish pie plate.
  • TOPPING:
  • Peel and slice the peaches into the lemon juice.
  • Mix the melted butter and brown sugar in a small bowl.
  • Spread this on the bottom of greased pie plate.
  • Arrange the toasted almonds on top of the butter and sugar
  • Drain the peaches, dry off any excess juices.
  • Arrange the peach slices over almonds and butter/ brown sugar mixture.
  • CAKE BATTER:
  • Whisk together all the dry ingredients: flour, baking powder, salt and spices.
  • In a larger bowl, beat together the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Beat in the almond extract.
  • Alternate adding the flour and milk, beating after each addition until well blended.
  • Spread the cake batter evenly over the peaches.
  • Bake in the middle of the oven for 45-55 minutes, or until tester comes out clean.
  • Cool the cake on a rake for 15 minutes.
  • Run a knife around the edge to loosen cake, invert cake onto a platter.
  • Serve warm or at room temperature.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007- 2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Bluleberry Upside Down Cake _750 To get your creative juices flowing, here are a some pictures of other fruit ideas. Humm… I think I will make the cake, put it on a platter and slather it with whip cream and cover it with fresh strawberries and drizzle chocolate on top.  Go to go! Cake, strawberries and whip cream are awaiting.  ENJOY  your choice Upside-Down Cake.

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Peanut and Vegetable Linguine

 

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine

Julia Ann
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta, Vegetables &amp
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 7 ounces of whole grain linguine

Instructions
 

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • Serve immediately.

Notes

The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice®  bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

 

Lemon Bar-B-Que Chicken Breasts

 

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Lemon Bar-B-Que Chicken Beasts

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts

Julia Ann
A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Course Poultry
Cuisine Italian
Servings 2

Ingredients
  

  • 2 skinless boneless chicken breasts

Instructions
 

  • Cut the chicken breasts into 3-4 strips.
  • Place in a shallow glass bowl.
  • Make the marinade also referred to as the barbecue sauce.
  • Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  • Whisk to thoroughly blend.
  • Pour the marinade over the chicken strips.
  • Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  • Preheat the oven broiler or grill.
  • Place chicken strips on broiler pan which has been covered with aluminum foil.
  • Broil or grill for 6-8 minutes, until the juices run clear or 170 F

Notes

Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.”  nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Classic French Bread

 

Stop and think of the aroma of freshly baked bread.  Home-made bread is always a delight and  a treat.  This loaf of Classic French Bread is easy and not to time-consuming.  It is worth the extra effort  to have a crusty warm loaf of bread with your favorite hearty soup. Left-overs, if there are any, can be used for bruschetta and bread pudding.

Make a big pot of soup using cookbookinabox® recipes for Summer Vegetable Soup and Corn and Mushroom Chowder as hearty soups.

Loaf of Classic French Bread

Loaf of Classic French Bread

Classic French Bread

Julia Ann
A small loaf of French Bread and an easy to do.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Breads
Cuisine French
Servings 12

Ingredients
  

  • 1 package dry yeast 2 1/2 teaspoons

Instructions
 

  • Put the warm water and yeast into a large bowl or a mixing bowl, let stand for 5 minutes or until the yeast has bubbled on top.
  • Whisk the flour, salt and sugar into a smaller bowl.
  • Add the blended dry ingredients into the yeast mixture.
  • Stir with spoon or beat with mixer using a dough hook until blended.
  • Turn the dough onto a lightly floured bread board or counter and knead about 5 minutes; roll into a ball.
  • Spray a large bowl with the cooking spray.
  • Put the ball of dough into the greased bowl, roll it around to coat the top side.
  • Cover, let rise in a warm place (85 F) free from drafts until doubled in size (45 minutes or hour.
  • Punch dough down and pour onto a lightly floured board or counter and shape
  • into a loaf, round or long.
  • Put it onto a greased baking sheet.
  • Cover dough into warm place until doubled in size (30 minutes +/-)
  • Preheat oven to 450F.
  • Make 2 diagonal cuts across of the top with a sharp knife.
  • Beat the water and egg white together, brush over the top of bread.
  • Bake at 450F for 20 minutes or until the loaf sounds hollow when tapped.

Notes

To have a warm place: turn the oven on warm and turn it off while bread rises.
This can also be made in a food processor. Mix the flour, salt and sugar first in the process, then add the yeast mixture. Process until dough forms a ball, process additional minute. Turn the dough out to knead for 5 minutes. This recipe is from Cooking Light Annual Recipes 1999, p 35......cookbookinabox® in partnership with Netta Belle’s Choice® s, bring you great recipes for your cooking experience. 2007-2018 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All rights reserved.
Tried this recipe?Let us know how it was!

 

Enjoy your soup and crusty Classic French Bread, Make it often.

 

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2018 Netta Belle’s Choice® cookbookinabox®  “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Spinach – Zucchini Quiche

Spinach - Zucchini Quiche ready for baking.

Spinach – Zucchini Quiche ready for baking.

A colorful quiche with lots of vegetables   spinach, zucchini, orange bell peppers and mushrooms.

Spinach and Zucchini Quiche is a delightful luncheon main dish.  It is adapted from a recipe from Nicholas Mosse an Irish tableware pottery company. I am trying to make more whole-wheat recipes for bread and pastry.  I made a whole-wheat pie dough.  It was not so delightful, it was tough!  So back to the drawing board  or use regular white all-purpose flour.  There is whole-wheat pastry flour which I haven’t tried.  I recommend you to use your favorite one -crust pastry recipe for the Spinach and Zucchini Quiche 9-inch pie. Before pouring the filling into the single crust pie shell, it is best to partially bake first.  To prevent the edges of the crust from collapsing, the bottom from puffing up or have a soggy bottom, fit aluminum foil into pie shell.  Lightly oil the shiny side of the foil,  gently put it into the pie shell pressing it up the sides,  then  add enough baking beads or dried beans on the foil to weight it down.  An alternative to using foil and beads, set a lightly buttered pie plate, the same size,  into the pie shell and weight it down.   Bake in preheated 450ºF oven for about 15 minutes.  After 5 minutes, if the sides of the dough has collapsed, it can be pushed up with a spatula.  Remove the foil of beads or beans or pie plate, bake again for a few minutes to set the shell.  It will separate a bit from the edges.  Cool the pie shell before adding the filling.

Spinach - Zucchini Quiche

Julia Ann
Enjoy a quiche of spinach, zucchini, bell peppers and mushrooms.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Quiche
Cuisine Irish
Servings 8

Ingredients
  

  • 6 ounces of frozen chopped spinach defrosted and squeezed very dry.

Instructions
 

  • Preheat oven to 350 F.
  • Prepare the 9-inch pie shell.
  • Thaw the spinach and squeeze dry.
  • Peel and save strips of the zucchini skin.
  • Grate the zucchini pulp.
  • Mix spinach, grated zucchini and garlic together.
  • Season with salt and pepper to taste.
  • Break the eggs in a 2 cup measure, add milk to equal 2 cups
  • Mix eggs and milk together.
  • Put the vegetables into the cooled crust.
  • Set the cream cheese into the center.
  • Pour the egg mixture over vegetables and cheese.
  • Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
  • Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
  • Add bits of butter on top of quiche.
  • Bake for about 30 minutes, check to see if puffed up and it is done when knife inserted will come out clean.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com .All rights reserved.
Tried this recipe?Let us know how it was!
Baked Spinach and Zucchini Quiche

Baked Spinach and Zucchini Quiche

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.