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Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce

Julia Ann
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poultry
Cuisine Italian
Servings 4

Ingredients
  

  • 2 large chicken breasts skinless, boned and halved
  • 1/2 cup bread crumbs
  • 1/4 teaspoon thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms sliced
  • 1 tablespoon flour
  • 1/4 cup chicken broth or more as needed

Instructions
 

  • Butterfly ** the chicken breasts and pound to make them equal thickness.
  • Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  • Pour the cream into a bowl.
  • Heat the olive oil and butter in a skillet.
  • Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  • Lay the chicken pieces into the hot oil/butter mixture.
  • Brown the chicken on both sides.
  • Remove to a plate and keep warm.
  • Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  • Add the flour and stir to blend; add more chicken broth if too thick.
  • Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  • Heat chicken and mushrooms in the sauce until cooked through.
  • Serve over rice, pasta or mashed potatoes.

Notes

*Undiluted evaporated milk can be used as cream substituter.**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness. ***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. .
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 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

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Beef Barley Soup with Toasted French Bread

Beef Barley Soup

Beef Barley Soup with Toasted French Bread

Beef Barley Soup with Toasted French Bread

Homemade Soup Time!  Beef-Barley Soup

The Beef-Barley Soup the plan for  the day using some left over roast beef.  I like to “re-purpose”  meat into soups. better known as left-overs    The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed.  There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.

This  beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted.  Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for.  the soup. Onion, celery and mushrooms provided the vegetables to the grain.  of barley.  In this soup,  rice  or vegetables could be used instead of the barley or stew meat

Beef Barley Soup

Julia Ann
Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushrooms, celery and onion are the added vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cooked roast beef cut in 1/2 inch thin pieces
  • 1/3 cup diced onion
  • 2 tablespoons celery
  • 1 4 ounce can mushroom stems and pieces
  • 4 cups of water
  • 3/4 cup Quaker Quick Barley

Instructions
 

  • Put the roast beef into a Dutch Oven.
  • Add the onion, celery, mushrooms and barley.
  • Add 4 cups of water.
  • Cover, bring to a boil.
  • Reduce heat, simmer 10 -12 minutes until barley is tender.
  • Stir occasionally.
  • More water can be added if too thick.

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.
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Beef Barley Soup

Beef Barley Soup

 A word about barley…….

There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection.  Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease.  (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc.   , 2007 p.73 ff.

   

 Two Menu Suggestions……. to serve with Beef-Barley Soup

  Or

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©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.

 

 

 

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.
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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.

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

Julia Ann
Ground turkey patties smothered in mushroom gravy to make a distinctively different Salisbury Steak satisfying dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Meats
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 lb. ground turkey
  • 1/2 cup fine ground whole wheat saltines
  • 1/2 teaspoon onion powder
  • seasalt to taste
  • black pepper to taste
  • spice or herb blend to taste
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon rubbed thyme
  • 1/2 teaspoon whole dried thyme
  • 1/4 cup flour for coating the patties
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 4 oz. can mushroom slices drained
  • 1 cup chicken broth
  • 1/4 cup milk

Instructions
 

  • Mix all the ingredients together from the turkey to the thyme.
  • Make 4 thick patties with the turkey mixture.
  • Dredge in flour, set in refrigerator for 20 minutes.
  • Melt the oil and butter.
  • Brown the patties on both sides with moderate heat.
  • Remove to plate and keep warm while making the gravy.
  • Add the remaining flour to the fat in the skillet, brown.
  • Add the chicken broth and milk.
  • With wire whisk stir to a smooth and thickened gravy.
  • Add more broth or milk as needed for right consistency.
  • Fold in the mushrooms.
  • Add the turkey patties and cover with gravy.
  • Heat through.
  • 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. ©2007-2020 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!

 

 

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. ©2007-2020 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.

 

 

 

Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.

Corn-Mushroom Chowder

Julia Ann
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons butter

Instructions
 

  • Prepare the roasted red peppers before starting the chowder.
  • Mince and chop the vegetables to have ready to put into the soup.
  • Melt the butter in a large sauce pan or Dutch oven.
  • Add the onion and garlic, cooking until onion is translucent.
  • Add the roasted red peppers, chopped mushrooms and corn.
  • Cook for 3 minutes.
  • Pour the chicken broth over the vegetables.
  • Add Blend, sugar and parsley.
  • Stir to blend, cover, bring to a boil and simmer 15 minutes.
  • Add the milk to the soup, cover and cook for additional 5 minutes.
  • Do not let boil.
  • Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  • Return the blended egg mixture to the large soup pan and heat only until hot.
  • Fry the bacon pieces until crisp, drain on towelling paper.
  • Serve the bowls of soup sprinkled with crisp bacon pieces.

Notes

*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  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!

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                                                        

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox ©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.