Tag Archives: dinner

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 Breasts in Mushroom Sauce

A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Entree, Poultry
Cuisine: American
Servings: 12 servings
Author: Julia Ann

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.

 

 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.

 

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

Center cut loin pork chops and potatoes smothered in gravy
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Meat
Cuisine: American
Servings: 4 servings
Author: Julia Ann

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.

 

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.

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

Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Entree
Cuisine: American
Servings: 4 pieces
Author: Julia Ann

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.

 

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.

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

A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Entree
Cuisine: Italian
Servings: 8 cups
Author: Julia Ann

Ingredients

  • 1/2 sausage remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils rinse
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 cup carrots coarsely chopped
  • 1/2 cup celery coarsely chopped
  • 1 medium potato chopped in 1/2 inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Instructions

  • Layer all the vegetables on the bottom of the slow cooker.
  • Add the crumbled sausage.
  • Pour in the broth and water.
  • Add the seasonings and stir into the broth.
  • 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. 

 

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

Netta Belle's Choice cookbookinabox

 

 

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

Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.
Prep Time35 mins
Cook Time1 hr 5 mins
Total Time1 hr 40 mins
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Julia Ann

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.

 

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.