Author Archives: Julia Ann

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche

Julia Ann
An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast - Brunch
Cuisine French
Servings 6 serving

Ingredients
  

  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • 1/2 cup onion sliced
  • 3/4 cup milk
  • 2 eggs beaten
  • 1 cup Cheddar cheese grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon parsley chopped
  • Pinch of sugar
  • Pinch of nutmeg freshly grated
  • Dash of hot sauce
  • Paprika

Instructions
 

  • Preheat oven 350 F.
  • Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  • Fry the bacon in skillet until crisp.
  • Remove from skillet, drain on toweling and crumble.
  • Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  • In a large bowl, combine milk, eggs, 1/4 cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  • Stir in the bacon and onion.
  • Pour into the prepared pie shell.
  • Sprinkle the remaining cheese on top.
  • Sprinkle with the paprika.
  • Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes,  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet  Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

Sour Cream Bundt Coffee Cake

Julia Ann
A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Breakfast - Brunch
Cuisine American
Servings 12 serving

Ingredients
  

  • CAKE
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 1/3 cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat oven 350 F
  • Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  • In large mixing bowl, cream the sugar and butter together until light and creamy.
  • In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  • Add 1/2 cup of flour mixture to the butter and sugar.
  • Blend at low speed.
  • Beat in 1 egg at time.
  • Alternate the addition of flour with the other 2 eggs.
  • Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  • Fold in the 1/3 cups of raisins with a spatula.
  • ----------
  • Mix strudel ingredients:
  • Blend with a fork until crumbly mixture.
  • ----------
  • Pour 1/2 the cake into the prepared pan.
  • Spread the strudel over the cake batter.
  • Add the remaining cake batter over the strudel.
  • Bake 55 minutes, or until cake tester comes out clean.
  • Let the cake cool for 5 to 10 minutes, and remove to pan.
  • When the cake has cooled, drizzle glaze over the cake.

Notes

This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

“

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza

Julia Ann
Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course Pizza
Cuisine American
Servings 8 slices

Ingredients
  

  • PIZZA DOUGH
  • 2 1/4 teaspoons dry yeast room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese shredded
  • 1/2 cup tomato sauce
  • 1-2 cups cauliflower 1/4 inch slices and small florets.
  • 1 red pepper 1/4 inch slices or rings
  • 1/4 cup onion diced
  • 1 garlic clove minced
  • 1 cup crimini mushrooms sliced
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes

Instructions
 

  • PIZZA DOUGH
  • Put water in a large bowl.
  • Sprinkle with the yeast.
  • Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  • Add the flour and stir until thick dough and sticky.
  • Pour our on a floured bread board and knead until smooth and elastic.
  • Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  • Roll out into a pizza pan.
  • Preheat oven to 425 F.
  • FILLING:
  • Spread tomato sauce over the pizza dough.
  • Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  • Lay the cauliflower slices and florets evenly on top of the cheese.
  • Spread with the onion and garlic.
  • Spread the mushroom slices evenly on top.
  • Add the cheeses.
  • Add chopped parsley and red pepper flakes to taste

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
Tried this recipe?Let us know how it was!

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  your cooking experience. ©2007-2018 Netta Belle’s Choice®  The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .  All rights reserved.

Baked Pork Chops

 

Baked Pork Chops in Sauce and Vegetables

Baked Pork Chops in Sauce and Vegetables

Now summer is over, grilling outdoors begins to wane as the temperature changes. I began to look for a new recipe for  pork chops.  Having many cookbooks, I decided I would try a recipe that I have not tried from The New Your Times Menu Cook Book by Craig Claiborne, 1966.  The recipe for Country Pork Chops became my Baked Pork Chops. 

Baked Pork Chops

Browned Pork Chops and Vegetables

Browned Pork Chops and Vegetables

I really did not adapt it so much. A pork seasoning dry rub was used to marinate the pork chops before browning. I used Dijon mustard in place of prepared mustard and beef bouillon in place of the beef stock.  My other changes were using a thinner pork chop, not the 1 inch thick and only 2 instead of 6 and preparing a smaller amount of the sauce. The sauce recipe would be enough for 6 chops.  Actually thought the sauce would be good over other meats and less expensive cuts such as pork or steak cutlets. 

Sauce Ingredients

Sauce Ingredients

Once again using my old reliable cast iron skillet for the browning and making the sauce..

Cooking the Sauce

Cooking the Sauce

Baked Pork Chops in Sauce

Baked Pork Chops in Sauce

Baked Pork Chops

Julia Ann
Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Entree
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 center cut pork chops
  • 1 teaspoon pork seasoning dry rub or salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup carrots finely diced
  • 1/4 cup celery finely diced
  • 1/2 cup onion finely diced
  • 1/2 cup beef bouillon or stock
  • 1/2 cup tomato sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Chopped parsley

Instructions
 

  • Preheat oven to 350 F.
  • Trim excess fat off pork chops.
  • Heat the olive oil in large skillet.
  • Season pork chops on both sides with pork seasoning dry rub or salt and pepper.
  • Brown on both sides about 10-15 minutes.
  • Put the carrots, celery and onions in a shallow two quart casserole.
  • Arrange the browned pork chops on top.
  • Pour out any excess fat from the skillet.
  • Add the bouillon or stock, tomato sauce, mustard and Worcestershire sauce to skillet.
  • Whisk together to blend.
  • Pour mixture over the pork chops; cover.
  • Bake for 50 minutes.
  • Remove cover and bake 15 minutes longer.
  • Sprinkle with chopped parsley.

Notes

Recipe taken from Craig Claiborne, Country Pork Chops, The New York Times Menu Cook Book1966.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Baked Pork Chop Dinner

Here is a suggestion for your dinner of Baked Pork Chops:  baked potatoes with butter and sour cream, country prepared green beans from the pressure cooker seasoned with onion and Ciabatta Bread.

Baked Pork Chop Dinner

Baked Pork Chop Dinner

Summer Time Cole Slaw and American Apple Pie would round out this country Baked Pork Chop Dinner.

Some other Pork Chop recipes you might like to try:

Annie’s Eats – Parmesan-Crusted Pork Chops

Simply Recipes –  Brined Pork Chops

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Cookery

As summer is slipping away for another year and heading into the fall and winter months, the recipes are also changing.  like the seasons.  The comfort food of soups, casseroles of macaroni and cheese and crock-pot or slow cooker meals are plentiful.  Do you have a favorite crock-pot recipe?

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham was the right dish to take to a carry-in 3 hours away.  This recipe was inspired by Crock-Pot by Rival. Country Scalloped Potatoes and Ham. My changes were additions such as garlic and onion powders, and 1/4 cup  or less of jalapeno  peppers.  I also layered the potatoes, ham and cheese before adding the sauce.

Scalloped Potatoes and Ham

Serving Scalloped Potatoes and Ham

A recipe for a carry-in or pitch-in.

This carry-in was with my farm family.  There was no lack of food, with bratwurst, fried chicken, hot dogs and hamburger, shredded pork, spaghetti and meatballs. chili, scalloped corn, baked beans, green bean casserole, all with a variety of finger foods, and salads.  Oh the desserts! Pie, cake, brownies, and a favorite cookie, Buckeyes. Of course they were hit of chocolate and peanut butter.

Crock-Pot Scalloped Potatoes and Ham

Julia Ann
Richly seasoned potato and ham dish for making in the crock-pot or slow cooker. It could be the entree for a meal with ham, cheese, mushroom soup and potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Vegetable Side Dish
Cuisine American
Servings 10 -12 servings

Ingredients
  

  • 8 potatoes peeled and thinly sliced
  • 1 pound fully-cooked ham, cut in 1-inch cubes
  • 1/4 cup jalapeno peppers finely diced
  • 1 package 1 oz country-style gravy mix
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 can (10 1/2 oz cream of mushroom soup
  • 2 cups water
  • 2 cups cheddar cheese shredded

Instructions
 

  • Lightly grease crock-pot.
  • Layer potatoes, ham, part of the cheese and jalapeno peppers in the crock-pot
  • Whisk the gravy mix, onion and garlic powders, soup and water until well blended and smooth.
  • Pour the blended gravy over the potatoes.
  • Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
  • To with cheese last 30 minutes of cooking.

Notes

To prevent darkening of uncooked potatoes, put into a cup of water and 1/2 teaspoon of cream of tartar, toss, drain and continue with recipe.................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.
Tried this recipe?Let us know how it was!

 

Suggested menu with Crock-Pot Scalloped Potatoes and Ham

Allrecipes.com – Slow Cooker Scalloped Potatoes and Ham

Recipe4living.com – Scalloped Potatoes and Ham

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.