Author Archives: Julia Ann

Cranberry Balsamic Glazed Chicken

 

Copy of Chicken and Cranberries 046

Cranberry Balsamic Glazed Chicken

Enjoy a new, sweet and tart taste to sauteed chicken.  One of the ‘fads’  in food additions in the last couple of years has been the dried cranberries.  While they are good in cereals, trail mixes and breads, they are delicious in chicken and pork recipes. They do provide  20 mg potassium, 3 g fiber and 33 g of carbohydrate in 1/4 cup serving per Ocean Spray

Cranberry Balsamic Glazed Chicken

Julia Ann
Cranberries are not just for Thanksgiving, add dried cranberries to sauteed chicken breast to give it a sweet and tart flavor
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Entree
Cuisine American
Servings 2 -4

Ingredients
  

  • 2 boneless chicken breasts

Instructions
 

  • Cut the chicken breasts across into equal sizes.
  • Roll the chicken pieces in flour seasoned with Sea Salt and Black Pepper.
  • Lay on rack to allow the flour absorb into the chicken.
  • Roll pieces into bread crumbs.
  • Heat the olive oil and butter in skillet.
  • Add the chicken to hot oil to sear and brown.
  • When done, remove to a platter to keep pieces warm while fixing glaze.
  • Pour out the grease and wipe the skillet with toweling.
  • Into the skillet, add the glaze ingredients and simmer for 2-3 minutes.
  • Return the chicken to the skillet to coat with glaze and heat through.
  • Serve the cranberry glaze with the chicken.

Notes

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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.

Marshmallow Pineapple Tropical Salad

 

Marshmallow Pineapple Tropical Salad

Julia Ann
A light salad or dessert for a luncheon or buffet. Easy to prepare and can be made with favorite fruits and nuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salads
Cuisine American
Servings 8

Ingredients
  

  • 1 20 ounce can of pineapple tidbits

Instructions
 

  • Drain juice from pineapple into double boiler. Reserve pineapple tidbits.
  • Add honey, cornstarch and eggs to pineapple juice.
  • Whisk to blend, stir while cooking to thicken.
  • Stir in the butter and cool.
  • Pour the thickened dressing into a serving bowl.
  • Fold in pineapple, marshmallows, dates, pecans and oranges.
  • Chill a few hours before serving.

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.”
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Tried this recipe?Let us know how it was!

Marshmallow Pineapple Tropical Salad

Heating ingredients for the dressing in a double boiler.

 

Ingredients for marshmallow pineapple salad 

Dates, marshmallows, pecan, pineapple tidbits and orange make up the tropical salad.  Maraschino cherries add color as well as sweetness.  Be creative in your selection.

 

Marshmallow Pineapple Salad ready for lucheon or buffet.

Marshmallow Pineapple Tropical Salad ready for luncheon or buffet.                                                                                                                                                                                                                                                                                                                 

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Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata

Julia Ann
A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Vegetable Casserole
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 375 F.
  • Grease a 2 1/2 quart or 9 x 13 casserole dish.
  • In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  • Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  • Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  • Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  • Add the corn and roasted red bell peppers, heat about 3 minutes
  • Remove from heat, stir in 1/2 cup of shredded cheddar cheese until melted.
  • Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  • Add another layer of tortillas, cover with remainder of mixed vegetables.
  • Sprinkle top of casserole with remainder of the shredded cheese.
  • Bake for 25 minutes or casserole is hot and bubbling.

Notes

Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. 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!

 

 

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.

Colcannon with Kale

 

I see many recipes with potatoes and kale in soups, kale in smoothies and  kale in salads.  I looked through my cookbooks and found one called “Colcannon with Kale” by Craig Claiborne in the The New York Times Menu Cook Book, 1966.  Colcannon was new to me; internet information identified it as a traditional Irish dish of mashed potatoes with cabbage or kale.

Recently there have been many recipes of russet potatoes mashed with cauliflower, parsnips or carrots. Thanks to   The Kitchen of Lindy Sez she has a good recipe for mashed potatoes, carrots and caramelized onions. I have done the cauliflower and parsnips but not the carrots or kale.  So I tried the Colcannon with Kale.

Colcannon with Kale and dollop of butter ready to serve.

Colcannon with Kale and dollop of butter ready to serve.

 

Kale  has 33 calories in one cup and a good source of vitamins A, C and K, rich in potassium, iron, manganese and phosphorus.  Due to the curly leaves of kale, it is important to thoroughly wash and rinse to remove any traces of sand or dirt before cutting the kale.

Russet potatoes are the all-purpose potato that I use, Yukon Gold could also be used in its place, or a white potato of your personal preference.

Russet potatoes ready for boiling.

Russet potatoes ready for boiling.

 

Colcannon with Kale

Julia Ann
An Irish dish of potatoes and kale gives mashed potatoes a new taste and texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Vegetables
Cuisine Irish
Servings 8

Ingredients
  

  • 2 pounds white potatoes

Instructions
 

  • Preheat oven to 400 F.
  • Peel, dice and cook potatoes in boiling water with 1/2 teaspoon salt until tender, about 20 minutes.
  • Drain potatoes, return to saucepan and mash the potatoes.
  • Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with 1/2 teaspoon salt until tender, about 5 minutes.
  • Drain well and add to the mashed potatoes.
  • Saute the onion in 1 1/2 tablespoon butter until translucent, add to the potatoes and kale.
  • Add 1 teaspoon salt, pepper and milk.
  • Stir until smooth.
  • Pour vegetable mixture into a greased baking dish, dot with 1 1/2 tablespoons butter or to taste.
  • Bake 15 to 20 minutes.

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.”
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Tried this recipe?Let us know how it was!

A simple evening menu for the family.  A suggestion:  try finely crushed soda crackers instead of bread crumbs or purchased bread crumbs when breading meats for sauteing. The crackers provide add some salt and decreases need for salt in the preparation.

 

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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.

Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.

Corn-Mushroom Chowder

Julia Ann
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons butter

Instructions
 

  • Prepare the roasted red peppers before starting the chowder.
  • Mince and chop the vegetables to have ready to put into the soup.
  • Melt the butter in a large sauce pan or Dutch oven.
  • Add the onion and garlic, cooking until onion is translucent.
  • Add the roasted red peppers, chopped mushrooms and corn.
  • Cook for 3 minutes.
  • Pour the chicken broth over the vegetables.
  • Add Blend, sugar and parsley.
  • Stir to blend, cover, bring to a boil and simmer 15 minutes.
  • Add the milk to the soup, cover and cook for additional 5 minutes.
  • Do not let boil.
  • Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  • Return the blended egg mixture to the large soup pan and heat only until hot.
  • Fry the bacon pieces until crisp, drain on towelling paper.
  • Serve the bowls of soup sprinkled with crisp bacon pieces.

Notes

*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  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!

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                                                        

 

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.