Tag Archives: crimini mushrooms

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe:

Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken & Mushrooms in Herb Sauce

Chicken Breasts in Mushroom Sauce

Julia Ann
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Entree, Poultry
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 large chicken breasts skinless, boneless
  • 1 1/2 cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh white button mushrooms, sliced
  • 1/4 cup flour
  • 1-1/2 cup chicken broth more as needed.

Instructions
 

  • Preheat oven to 350 F.
  • Remove the fat from the chicken breasts.
  • Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  • Mix the bread crumbs and seasonings in a plastic bag.
  • Heat the olive oil and butter in a large heavy skillet.
  • Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  • Lay the chicken in the hot skillet, just to brown, do not overcook.
  • Remove the chicken to a oven-proof pan.
  • Brown the remaining pieces of chicken, layer in the over-proof pan.
  • Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  • Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  • Pour in the sliced mushrooms, just to moisten and heat slightly.
  • Pour sauce and mushrooms over the pan of browned chicken.
  • Cover tightly with aluminum foil and put in oven 1 hour.

Notes

Undiluted evaporated milk can be used in place of cream............................ 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.
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 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Netta Belle's Choice cookbookinabox 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience©2007-2018 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.

 

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

Julia Ann
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.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine American
Servings 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
  • 1/2 cup yellow onion sliced
  • 2 garlic cloves minced
  • I /2 cup sliced crimini mushrooms
  • 1 fresh sausage link cut into inch pieces
  • 1/4 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
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup unsalted butter
  • 1/3 cup Asiago cheese
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Preheat oven to 400 F.
  • Cover baking tray with aluminum foil, spread out vegetables and drizzle with the olive oil, mix to coat with the oil.
  • Bake for 15-20 minutes, or until browned and partially tender.
  • CHEESE SAUCE
  • Melt the butter in a heavy pan.
  • Add the flour, stir with a whisk, it will be thick.
  • Gradually add milk, whisking to smooth out the lumps.
  • Cook over low heat about 2 minutes, stirring with wooden spoon.
  • Add the cheeses to melt and stir occasionally.
  • CRUMB TOPPING
  • Mix the flours.
  • Grate in the butter or cut with pastry cutter until resembles course cornmeal.
  • Stir in the cheese, thyme leaves black pepper and salt.
  • TO ASSEMBLE:
  • Pour the roasted vegetables into a shallow oven proof dish.
  • Spread the mushrooms and cooked sausage on top of vegetables.
  • Pour the cheese sauce over the vegetables.
  • Sprinkle the crumb topping over all.
  • Add a sprinkling of cheese if desired.
  • Bake 400 F 20 25-minutes until browned and bubbling..

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® 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!

 

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

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® 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.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad

 

 Gourmet Spinach-Romaine Lettuce Salad

My first “gourmet salad”, Spinach-Romaine Lettuce Salad, big time and new idea in 1978.  Bon Appétit was probably the originator of this recipe.  At that time mixing fresh mushrooms and oranges in salad was being original.  How times have changed!  No longer do we expect  the same foods being served together.  An example:  meat loaf made with ground beef, served with white mashed potatoes, gravy and green beans with iceberg lettuce salad. Consider a new take on the same menu:  meat loaf made with ground turkey, risotto , Brussels sprouts with pearl onions and sesame seeds and pear salad.

Brussels Sprouts with Pearl Onions

Brussels Sprouts with Pearl Onions and Sesame Seeds

Diversity of our neighborhoods and communities have made diversity in the foods we eat and have available at our grocers and Farmer’s Market.  In my city  there are multiple Asian and Hispanic grocery stores  in addition to the chain and big box stores that offer a variety of foods to meet the needs of most nationalities and for those just wanting to learn new recipes and tastes to broaden our understanding of flavors, cooking, and even cultures.

Spinach-Romaine Lettuce Salad

Julia Ann
A easy mixed fresh spinach-romaine lettuce salad with mushrooms, oranges, bacon and nuts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine American
Servings 4

Ingredients
  

  • 3 cups fresh baby spinach
  • 3 cups fresh romaine leaves and hearts torn into bite size
  • 1/2 cup fresh crimini mushrooms sliced
  • 4 slices bacon
  • 1-2 navel oranges
  • 1/4 cup toasted whole almonds
  • Seasoned Vinaigrette Dressing

Instructions
 

  • Wash and dry spinach and romaine leaves and hearts.
  • Slice the mushrooms
  • Fry the bacon crisp and drain on toweling paper. Break bacon into small pieces.
  • Cut off the peel and white pith on the navel oranges, cut in 1/2 inch slices and quarter.
  • Toast the almonds, allow to cool.
  • Assemble the greens into a large bowl.
  • Add some of the vinaigrette and mix greens.
  • Add mushrooms, bacon, oranges and almonds.
  • Mix more vinaigrette or have available for serving.

Notes

Sliced red onions and/or feta cheese are also additions to be added to this salad.
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!

This recipe is not exotic nor in 2015 is it very ”gourmet” or different.  It is a salad that is great in the winter time with the oranges and the current fad of bacon on everything.  This is just a reminder of ingredients with a different mix,  ago-to recipe to add to your collection. Enjoy.

Menu Suggestions:

 

Netta Belle's Choice cookbookinabox

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.