Category Archives: Meats

Beef, Pork, Lamb recipes

Slow Cooker Pork Chops

Slow Cooker Pork Chop Dinner

 

Slow Cooker Pork Chop Dinner

Finally getting use out of my slow cooker.  Slow Cooker Pork Chops was quick to put together and enjoyed for our Sunday Dinner with steamed asparagus and an apple salad.  A simple menu for two.

Apple Salad

Apple Salad

I have had a slow cooker for several years.  I am just now getting into using it more and more. Occasionally I would use it for soup and not venturing into meals or meats.  This year I have changed that.  This fall, Crock Pot Applesauce  was  successful, then I tried Crock Pot Scalloped Potatoes and Ham for a family reunion.  For New Year’s, it was Slow Cooker Red Lentils-Sausage Stew looking for Good Luck in 2016,  the Italian way.  In this new recipe, there is a layer of sliced onions and quartered potatoes cooked with the Slow Cooker Pork Chops.

Slow Cooker Pork Chops

Slow Cooker Pork Chops

Since starting to church on Sunday mornings, I have found the slow cooker very handy, which I am sure many of you could have said,  “I told you so.”  It is great to come home and smell dinner, makes me feel as though someone else did the cooking.  

Slow Cooker Pork Chops
 
Prep time
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Center cut loin pork chops and potatoes smothered in gravy
Author:
Recipe type: Meat
Cuisine: American
Serves: 4 servings
Ingredients
  • ½ cup sliced onions
  • 2 large potatoes, quartered
  • Seasonings, salt and pepper
  • 4 center loin cut pork chops, ½ inch thick
  • 4 ounce can of mushrooms, sliced
  • 1 package Country Gravy Mix
  • 1 cup water
Instructions
  1. Put the sliced onions on the bottom of the slow cooker.
  2. Arrange the quartered potatoes on top of onions.
  3. Season the pork chops with seasonings, salt and pepper.
  4. Put the pork chops on top of the potatoes.
  5. Mix the Country Gravy Mix with water; heat to thicken.
  6. Pour the gravy over the pork chops.
  7. Cover and cook on high for 5 hours.
Notes
The seasoning used for the pork was a blend of sugar, salt, paprika, black pepper, onion, and garlic powder.....................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Ready to add the gravy and start

Ready to add the gravy and start cooking.                                       

Slow Cooker Pork Chops

Slow Cooker Pork Chops ready to be served.

Pork Chop Dinner

Pork Chop Dinner

Other links to look into:

Simply Recipes:    Slow Cooker Mexican Pulled Pork

The Kitchen:  How to Cook Pork Chops in the Slow Cooker

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2017 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.

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Happy New Year 2016!

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

In the Italian tradition, lentils-sausage stew was our New Year’s food for luck. It seems across the continents good luck is thought to be prosperity,  good health, happiness, success and longevity. We aren’t Italian, we  wanted to try another tradition to celebrate the New Year’s.  It would be interesting to prepare the New Year’s evening menu recipes from around the world which are noted to be Lucky New Year’s Food. 

Here is my suggestion for your 2017 New Year’s Menu celebration.

Italy:  Cotechino con Lenticcjie, pork and lentils
American South: Black-eyes peas, Hoppin’ John, cooked greens
Japan:  Toshikoshi Soba, long buckwheat noodles
Ireland  Buttered Bread Sandwiches
Spain:  12 grapes  referring to Champagne
Berlin:  Berliner Pfannkuchen, jelly doughnuts
Greece: Vasilopita, a New Year’s Cake with a coin hidden in it.                                                                        The person getting the coin will have good luck all year.

Slow Cooker Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Slow Cookers or Crock-Pot cooking are  great for winter hearty stews, soups or casseroles. Red Lentils-Sausage Stew is a good example of easy meal preparation.  We had a romaine tossed salad, crusty garlic bread, Cinnamon Apple Sauce and Brown Sugar Marble Pound Cake om/crock-for desert. No Champagne, however, we did have some Soft White Wine by Oliver’s Winery.  It was a quiet and satisfying New Year’s Eve. Looking forward to 2016 offerings. 

 

Slow Cooker Red Lentils-Sausage Stew
 
Prep time
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A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 8 cups
Ingredients
  • ½ sausage, remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils, rinse
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • ½ cup carrots, coarsely chopped
  • ½ cup celery, coarsely chopped
  • 1 medium potato, chopped in ½ inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • ½ teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • salt and pepper to taste
Instructions
  1. Layer all the vegetables on the bottom of the slow cooker.
  2. Add the crumbled sausage.
  3. Pour in the broth and water.
  4. Add the seasonings and stir into the broth.
  5. Cover, cook on high for 3 hours.
Notes
3 links of bratwursts were used in this recipe; other sausages links or ground sausage could also be used. .....................................................................
cookbookinabox® in partnership with Netta Belle’s Choice® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 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.

 

Wishing you many blessings during 2016:  healthy lives, friends, safety and joys in abundance.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

 ©2007-2017 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.

 

Roast Beef Dinner

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Having a Roast Beef Dinner is a big event at cookbookinabox’s  house.  Several reasons which many probably may identify . Health is our biggest reason, fat,  cholesterol is higher in red meats.  Expense, it is more expensive to have choice cuts on a regular basis.  Meatless meals is often our choice.  However, there are times when a nice Roast Beef Dinner brings good memories and is comfort food.  

Cast Iron Dutch Oven

Grandmother’s Cast Iron Dutch Oven

We have the cast iron dutch oven that was my husband’s grandmothers.  It had made a long trip through Texas when the family travel by horse and wagon in the early 1900’s. So it is always a treat and fun to use this kettle.  I also like to use this kettle for soups as well.

Beef Bottom Round Roast

Beef Bottom Round Roast

Since there are only 2 of us in the home, I bought a small beef bottom round roast under 2 pounds.  The recipe was adapted from Joy Of Cooking’s, Beef Pot Roast, cooked in a convection oven instead of the stove.

Preparing the beef roast for the oven

After baking the beef roast and removing to a plate to keep warm, I decanted the juices and fat into a fat separator.  I poured off the juices into a measuring cup, and poured about 4 tablespoons fat back into the dutch oven to make the roux for gravy.  I used the juices and added cream to make 2 cups for the liquid to the 4 tablespoons of fat and  4 tablespoons of flour.

Making the roux for gravy


Roast Beef Dinner
 
Prep time
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A special Sunday Dinner Roast Beef, tender, juicy to be enjoyed with mashed potatoes and gravy.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 2 pound beef bottom round roast
  • 2 tablespoons oil
  • ¼ cup flour
  • ½ cup onions, finely chopped
  • ½ cup carrots, finely sliced
  • 1½ cups beef stock or bouillon
  • 1 teaspoon seasoning blend
  • ½ teaspoon Sea Salt
  • ½ teaspoon Ground Black Pepper
  • GRAVY
  • 4 tablespoons fat
  • 4 tablespoons flour
  • 1½ cups meat juices
  • cream to make 2 cups liquid
Instructions
  1. Preheat oven to 325 F.
  2. Trim off fat, make cuts into the side of the meat to prevent curling
  3. Flour all sides of the roast.
  4. Heat the oil in the Dutch oven.
  5. Brown the roast on all sides.
  6. Add the onions, carrots, and broth to the roast.
  7. Cook about 5 minutes.
  8. Bake in the preheated oven 2 hours or until meat is tender, to 155 F to 165 F for medium well.
  9. Remove meat from pan to a dish; cover to keep warm
  10. GRAVY
  11. Strain off the vegetables.
  12. Decant the juices and fat into a fat separator.
  13. Pour off the juices, on top, to a measuring cup, add cream to make 2 cups liquid
  14. Pour 4 tablespoon fat and juices to the Dutch oven, stir to loosen the bits and pieces of the meat.
  15. With a whisk, add the flour, stirring until blended.
  16. Gradually add the 2 cups of the liquid, stirring with the whisk to smooth.
  17. Simmer the gravy up to 10 minutes to thicken.
  18. Taste and correct seasonings as needed.
  19. Add ½ teaspoon thyme.
  20. Serve over the meat and mashed potatoes.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Roast Beef Dinner for Two

Roast Beef Dinner for Two

The Roast Beef Dinner menu

Marinated Vegetable Salad
Mixer Whole Wheat Bread
Roast Beef and Beef Gravy
Mashed Russet Potatoes
Steamed Asparagus
American Persimmon Cake

 

Visit these links:      Simply Recipes – Roast Beef;            allrecipes – All American Roast Beef

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.  ©2007-2015 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
 
Prep time
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Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 4 center cut pork chops
  • 1 teaspoon pork seasoning dry rub or salt and pepper
  • 2 tablespoons olive oil
  • ½ cup carrots, finely diced
  • ¼ cup celery, finely diced
  • ½ cup onion, finely diced
  • ½ cup beef bouillon or stock
  • ½ cup tomato sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Chopped parsley
Instructions
  1. Preheat oven to 350 F.
  2. Trim excess fat off pork chops.
  3. Heat the olive oil in large skillet.
  4. Season pork chops on both sides with pork seasoning dry rub or salt and pepper.
  5. Brown on both sides about 10-15 minutes.
  6. Put the carrots, celery and onions in a shallow two quart casserole.
  7. Arrange the browned pork chops on top.
  8. Pour out any excess fat from the skillet.
  9. Add the bouillon or stock, tomato sauce, mustard and Worcestershire sauce to skillet.
  10. Whisk together to blend.
  11. Pour mixture over the pork chops; cover.
  12. Bake for 50 minutes.
  13. Remove cover and bake 15 minutes longer.
  14. 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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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 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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Vegetable Side Dish
Cuisine: American
Serves: 10-12 servings
Ingredients
  • 8 potatoes, peeled and thinly sliced
  • 1 pound, fully-cooked ham, cut in 1-inch cubes
  • ¼ cup jalapeno peppers, finely diced
  • 1 package (1 oz) country-style gravy mix
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1 can (10½ oz cream of mushroom soup
  • 2 cups water
  • 2 cups cheddar cheese, shredded
Instructions
  1. Lightly grease crock-pot.
  2. Layer potatoes, ham, part of the cheese and jalapeno peppers in the crock-pot
  3. Whisk the gravy mix, onion and garlic powders, soup and water until well blended and smooth.
  4. Pour the blended gravy over the potatoes.
  5. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
  6. To with cheese last 30 minutes of cooking.
Notes
To prevent darkening of uncooked potatoes, put into a cup of water and ½ 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. ©2007-2017 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.

 

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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 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.

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.


Chuckwagon Turkey Stew
 
Prep time
Cook time
Total time
 
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Author:
Recipe type: Stew
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 1 cloves garlic, minced
  • 1-2 tablespoons of jalapeno pepper, diced (more if preferred hotter)
  • 1 tablespoon flour
  • ½-3/4 cup cooked or canned navy beans, drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes, diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • ¼ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • ¼ cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper
Instructions
  1. Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  2. Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  3. Add the browned turkey to the skillet.
  4. Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  5. Add beans, tomatoes and potatoes.
  6. Stir to blend together.
  7. Add the seasonings.
  8. Simmer for 25 minutes.
Notes
This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Roasted Vegetables, Cheese & Crumb Topping

Roasted Vegetables, Cheese, Sausage, Crumb Topped

Roasted Vegetables, Cheese, Sausage, Crumb Topped

The recipe for Roasted Vegetables, Cheese & Crumb Topping is an adaption of a recipe I found on the internet.  Thanks to The Cooking Coach of Amsterdam Private Tasting Tours for sharing her recipe of Roast Vegetable, Ham and Cheese Crumble.

This winter it seems I have been into one dish dinners and of comfort foods for the family.  This is a perfect fit recipe with ample  variety in choice of vegetables, meat or without meat, and cheese.  We all have our favorite fruit crisps or streusels for dessert.  This is a savory crumb topping to be used on other dishes such as chicken pot pie and green bean casserole.

Mixed vegetables to roast

Mixed vegetables to roast

I used the vegetables available in my refrigerator:  leeks, zucchini, yellow onion,  and crimini mushrooms.   Fresh sausage links were cut into bite sizes to dot over the top of the vegetables.

Vegetables, sausage with cheese sauce

Vegetables and sausage topped with cheese sauce.

The cheese sauce was a combination of  mild Colby jack cheese and Asiago Cheese.   The crumb topping was of flour, butter and Asiago cheese.

Before assembling, the sausage was cooked to remove extra fat, and the vegetables roasted at a high temperature to lightly brown and soften the vegetables.  While roasting the vegetables, the crumb topping was made of flour, butter and seasoned with dried thyme, salt and pepper.

Roast Vegetables, Cheese Crumb Topping

Baked Roasted Vegetables, Sausage, Cheese Sauce and Crumb Topping

Roasted Vegetables, Cheese & Crumb Topping
 
Prep time
Cook time
Total time
 
Savory blend of roasted vegetables with sausage, cheese sauce with a crumb topping of flour and cheese to make a one-dish dinner, just add salad.
Author:
Recipe type: Entree
Cuisine: American
Serves: 3-4
Ingredients
  • VEGETABLES
  • 2 tablespoons olive oil
  • 2 leeks, cleaned, halved and cut into 3 inch lengths
  • 2 zucchini cut into quarters length ways and cut into 3 inch lengths
  • ½ cup yellow onion, sliced
  • 2 garlic cloves, minced
  • I /2 cup sliced crimini mushrooms
  • 1 fresh sausage link, cut into inch pieces
  • ¼ teaspoon red pepper flakes
  • CHEESE SAUCE
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups low-fat milk
  • 6 ounces grated Colby cheese
  • 3 ounces grated Asiago cheese
  • CRUMB TOPPING
  • ⅓ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • ⅓ cup unsalted butter
  • ⅓ cup Asiago cheese
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt or to taste
Instructions
  1. Preheat oven to 400 F.
  2. Cover baking tray with aluminum foil, spread out vegetables and drizzle with the olive oil, mix to coat with the oil.
  3. Bake for 15-20 minutes, or until browned and partially tender.
  4. CHEESE SAUCE
  5. Melt the butter in a heavy pan.
  6. Add the flour, stir with a whisk, it will be thick.
  7. Gradually add milk, whisking to smooth out the lumps.
  8. Cook over low heat about 2 minutes, stirring with wooden spoon.
  9. Add the cheeses to melt and stir occasionally.
  10. CRUMB TOPPING
  11. Mix the flours.
  12. Grate in the butter or cut with pastry cutter until resembles course cornmeal.
  13. Stir in the cheese, thyme leaves black pepper and salt.
  14. TO ASSEMBLE:
  15. Pour the roasted vegetables into a shallow oven proof dish.
  16. Spread the mushrooms and cooked sausage on top of vegetables.
  17. Pour the cheese sauce over the vegetables.
  18. Sprinkle the crumb topping over all.
  19. Add a sprinkling of cheese if desired.
  20. Bake 400 F 20 25-minutes until browned and bubbling..
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 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.

 

Now it is your salad choice with the Roasted Vegetables, Sausage, Cheese Crumb.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta 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.

Ham Salad Spread

Spring time and ready for a picnic lunch!

These are times of minus temperatures,  –1 to  -21 degrees, piles of snow, school closings, road accidents, frozen water lines,  etc.  Enough of that!  How about looking for some spring flowers and plan the first picnic?  I will bring Ham Salad Spread for sandwiches and cracker appetizers.  Let’s see;  we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good:  fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top.   Just because it is the first picnic of year, I would add a big bag of potato chips.  Are you with me?

Ham Salad spread on Sandwiches and Crackers

Ham Salad Spread on Sandwiches and Crackers

I will even bring the spring flowers.  The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow.  They are hardy little buggers to enjoy.

Spring Crocus

Spring Crocus

Then soon daffodils  will be showing off.

Daffodils awaking from winter

Daffodils awaking from winter.

Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.

Back Yard Red Bud Tree

Back Yard Red Bud Tree                                                                                                           

Enough dreaming about spring.

Ready for a Ham Salad Spread sandwich and crackers.

Ham Salad Sandwich and on crackers for appetizer

Ham Salad Sandwich and  crackers for appetizer

Ham Salad Spread
 
Prep time
Total time
 
A sweet and spicy Ham Salad Spread to be used on crackers topped with veggies or a sandwich spread for luncheon, buffet or an anytime picnic.
Author:
Recipe type: Appetizer or Sandwich Spread
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 cups ham in 1-inch cubes
  • ½ cup Colby Cheese in 1-inch cubes
  • 3 tablespoons chopped onion
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • ½ to ¾ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 8 drops hot pepper sauce
Instructions
  1. To reduce the salt in the ham cubes, drain and rinse with running water.
  2. Put the ham cubes, cheese cubes, onion, relish and lemon juice into food processor.
  3. Pulse about 3-4 times until ham is finely chopped.
  4. Add the remaining ingredients and process until well blended.
  5. Scrape the sides of the bowl as needed.
  6. More mayonnaise, mustard or hot sauce may be added to your taste.
  7. Put ham salad into serving bowl and refrigerate until ready for use.
  8. Serve on assorted crackers or breads.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 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.

 

Ham Salad Spread Sandwich and appetizer.

Ham Salad Spread Sandwich and Appetizer

And for dessert American Apple Pie

Apple Pie

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 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.

Turkey Salisbury Steak and Mushrooms

Turkey Salisbury Steaks with Mushrooms

Turkey Salisbury Steaks with Mushrooms

Let’s Talk Turkey!

 Turkey Salisbury Steak and Mushrooms

Browned Turkey Patties

Browned Turkey Patties

Making the gravy

Making the gravy

Thickened Brown Gravy

Thickened Brown Gravy

Turkey Salisbury Steaks with Mushrooms

Turkey Salisbury Steaks with Mushrooms

 I adapted this recipe from The Fannie Farmer Cookbook.

Turkey Salisbury Steak and Mushrooms
 
Prep time
Cook time
Total time
 
Ground turkey patties smothered in mushroom gravy to make a distinctively different Salisbury Steak satisfying dinner.
Author:
Recipe type: Meats
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 lb. ground turkey
  • ½ cup fine ground whole wheat saltines
  • ½ teaspoon onion powder
  • seasalt to taste
  • black pepper to taste
  • spice or herb blend to taste
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon rubbed thyme
  • ½ teaspoon whole dried thyme
  • ¼ cup flour for coating the patties
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 4 oz. can mushroom slices, drained
  • 1 cup chicken broth
  • ¼ cup milk
Instructions
  1. Mix all the ingredients together from the turkey to the thyme.
  2. Make 4 thick patties with the turkey mixture.
  3. Dredge in flour, set in refrigerator for 20 minutes.
  4. Melt the oil and butter.
  5. Brown the patties on both sides with moderate heat.
  6. Remove to plate and keep warm while making the gravy.
  7. Add the remaining flour to the fat in the skillet, brown.
  8. Add the chicken broth and milk.
  9. With wire whisk stir to a smooth and thickened gravy.
  10. Add more broth or milk as needed for right consistency.
  11. Fold in the mushrooms.
  12. Add the turkey patties and cover with gravy.
  13. Heat through.
  14. Serve with mashed potatoes, brown rice or noodles.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 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.

 

I also have a recipe for Turkey and Sausage Meatloaf which is a part of Netta Belle’s Choice® cookbookinabox® Menu 102

 

Netta Belle's Choice cookbookinabox logo

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 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.

 

 

 

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

gives a change to your menu.  Do you serve mostly southwestern, southern, midwestern meals, Italian, Indian, or Mexican cuisines?  Here is a recipe for Oriental Vegetable and Rice Bowl. As cooks, it is so easy to get into the habit of fixing the same thing over and over particularly if your family is busy and on the go.  I have found by serving one type of cuisine, there is a likelihood of having all the ingredients. However, when you like to cook, it is challenging and fun to try something different.

Some tips regarding Oriental cuisine:

1. Fast cooking at a high temperature is a key to Oriental cuisine.
2. The chief protein in the Oriental diet is the soybean: as in soybean oil, soy milk and soy sauce.
.3. The rapid, minimal cooking helps preserve the flavor, color and texture in Oriental cooking.

This Oriental Vegetable and Rice Bowl is a simple lunch or dinner dish.

 Add a fruit gelatin salad, crusty bread and fruit cup for a quick week day dinner.

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

Recipe for Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl
 
Prep time
Cook time
Total time
 
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • BROWN RICE
  • 2 cups of low-fat chicken broth
  • 1 cup brown rice
  • BASIC SWEET AND SOUR SAUCE
  • ¾ cup of white sugar
  • 1 tablespoon dry white wine
  • 3 tablespoons wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons catsup
  • 2 tablespoons cornstarch
  • ½ cup water
  • 1 teaspoon fresh ginger, minced
  • VEGETABLES
  • 1-2 tablespoons sesame oil
  • ½ -1 cup thinly sliced pork loin
  • ¼ cup celery, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup onion, cut in 1-inch pieces
  • ½ cup green and dried pepper, cut in 1-inch pieces
  • ½ cup broccoli pieces, cut to 1-inch pieces.
Instructions
  1. BROWN RICE
  2. Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  3. When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  4. BASIC SWEET AND SOUR SAUCE
  5. Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  6. Stir cornstarch into water until smooth.
  7. Add to sugar mixture; heat and stir until thickened. Keep warm
  8. VEGETABLES
  9. Slice and dice all vegetables.
  10. Heat wok or 12 inch non-stick skillet until hot, not smoking.
  11. Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  12. Add onions, carrots, cook 1 minute.
  13. Add peppers and broccoli, cook vegetables 3-5 minutes.
  14. Add the meat to vegetables.
  15. Add the sweet and sour sauce to skillet cover and bring to a simmer.
  16. Serve over brown rice.
Notes
If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
2007-2015 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.

 

A Versatile Oriental Vegetables and Rice Bowl

You have many options to develop your own special Oriental Vegetable and Rice Bowl by changing the vegetables, the rice and the meats. The basic sweet and sour sauce can have many changes of taste by using pineapple juice, and the pineapple in the vegetables, brown sugar, or different vinegar.

Here are some suggestions to complete the meal.   Enjoy Your Oriental Vegetables and Rice Bowl.

Inspired by The Creative Cooking Course, The Creative Homemaker’s Academy 1973.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.