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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

Slow Cooker Pork Chops

Julia Ann
Center cut loin pork chops and potatoes smothered in gravy
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Meat
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup sliced onions
  • 2 large potatoes quartered
  • Seasonings salt and pepper
  • 4 center loin cut pork chops 1/2 inch thick
  • 4 ounce can of mushrooms sliced
  • 1 package Country Gravy Mix
  • 1 cup water

Instructions
 

  • Put the sliced onions on the bottom of the slow cooker.
  • Arrange the quartered potatoes on top of onions.
  • Season the pork chops with seasonings, salt and pepper.
  • Put the pork chops on top of the potatoes.
  • Mix the Country Gravy Mix with water; heat to thicken.
  • Pour the gravy over the pork chops.
  • 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.
Tried this recipe?Let us know how it was!

 

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  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.

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Julia Ann
A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 5 dozen

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions
 

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.
Tried this recipe?Let us know how it was!

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

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.

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions
 

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. 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!

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20208 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.

 

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding


Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Julia Ann
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Creamy Rice Pudding
Cuisine American
Servings 6 servings

Ingredients
  

  • 3/4 cup uncooked long grain white rice
  • 1 1/2 cups water
  • 1 cup vanilla soy milk
  • 1/2 cup evaporated milk diluted with 1/2 cup water
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 2/3 cups raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds

Instructions
 

  • Boil 1 1/2 cups water to boiling in a medium sauce pan.
  • Add the uncooked rice.
  • Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  • In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
  • Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  • Add the remaining 1/2 cup milk, beaten egg and raisins.
  • Cook 2 minutes more, stirring constantly.
  • Remove from heat and stir in butter and vanilla.
  • Top with cinnamon, nutmeg and toasted almonds.

Notes

This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.  
Tried this recipe?Let us know how it was!

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

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.

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel

Chicken Schnitzel

Julia Ann
Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Entree
Cuisine American
Servings 4 pieces

Ingredients
  

  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • 1/8 teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • 1/2 cup Flour
  • 1/4 teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired

Instructions
 

  • Cut chicken breasts in half, lengthwise or about 1/4 to 1/2 inch to get about 4 cutlets
  • Mix the egg and water.
  • Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  • Mix the measured amount of seasonings in the flour.
  • Roll the chicken cutlets in the seasoned flour.
  • Dip in the egg to coat on both sides.
  • Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  • Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  • Place the chicken cutlets in the skillet to brown about 4 minutes.
  • Sprinkle more black pepper is desired.
  • Turn the pieces over to brown the other side for about 4-6 minutes.
  • The temperature of the chicken should be 170 F when done.
  • Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®l 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!

 

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.