Monday, April 14, 2014

Sunrise Breakfast

We love to have a big breakfast on weekends and sometimes we even have breakfast for dinner. One of our favorite breakfast in the spring is our Sunrise Breakfast, which consist of Ham, fresh Asparagus, Poached Egg, Biscuits and Red Eye Gravy. Of course we have our butter and Strawberry Jam to go right along with the meal. I like to sear the Ham in a big iron skillet so that we have lots of wonderful meat drippings for the Red Eye Gravy. We like to put that Poached Egg right on top of the Asparagus and let all that yellow goodness of the Egg help to flavor the Asparagus. This is a real simple country meal that I hope you really enjoy.

Sunrise Breakfast

Sunrise Breakfast
Miz Helen's Kitchen
Country Ham
1/2 a Ham Steak for each person
In a large very hot, (no oil) iron skillet sear the ham steak and heat through then turn the steak and sear, when heated through, remove from skillet.
Place the ham steak in a serving dish and keep warm until serving.

Red Eye Gravy
2 cups strong black coffee
To the hot iron skillet that you prepared the ham in add two cups strong black coffee to the skillet and scrap all the wonderful meat bites from the bottom of the skillet stir until blended.
Serve with ham and biscuits.
Print Recipe

Buttermilk Biscuits
Miz Helen's Kitchen
2-1/2 cups flour, all purpose
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold unsalted butter, cut in 1/4 inch cubes
1 cup buttermilk
In a large mixing bowl stir together flour, baking powder, and salt.
Cut in the cold cubed butter with a pastry blender. Work the butter and flour until the dough looks like little peas.
Add the buttermilk until the flour mix is completely blended. Be careful not to overwork the dough or your biscuits will be tough.
Turn the dough onto a floured dough board and form the dough into a large ball. Flatten the dough to 1/2 inch and cut out the biscuits with a biscuit cutter. Be sure and keep dipping your cutter in the flour to keep the biscuits from sticking to the cutter.
Place the biscuits onto a lightly oiled baking pan about 2 inches apart
Bake in a preheated oven at 425 degrees 15 to 20 minutes or until the biscuits are golden brown on top.
Print Recipe

Poached Egg
Miz Helen's Kitchen
1 tablespoon distilled white vinegar
1 tablespoon salt
Crack each egg into a cup and set aside
In a large stock pot add about 6 inches of water and heat to just under a boil. You want to get your water to about 185 to 190 degrees and try to keep it there until the process is complete.
Add the salt and the vinegar.
Begin stirring in the center of the pan until the water has a really good swirl going.
Quickly drop one egg at a time very carefully into the swirling water. Don't crowd your pan or the eggs won't cook right.
Cook about 3 to 4 minutes.
Remove the eggs with a slotted spoon draining as much water from the egg as you can.
Print Recipe

Roasted Lemon Asparagus
Miz Helen's Kitchen
1 bunch of Asparagus, washed and trimmed
2 lemons
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Spread the Asparagus on a long baking dish and drizzle the olive over the Asparagus
Squeeze the juice from 1-1/2 lemons onto the Asparagus
Sprinkle 1 teaspoon salt onto the Asparagus
Sprinkle 1 teaspoon black pepper onto the Asparagus
Roll the Asparagus in the pan to make sure that all the olive oil, lemon juice, salt and pepper cover each stem.
Slice 1/2 lemon and place the slices on the Asparagus
Bake at 425 for 15 to 20 minutes, until the Asparagus is just tender
Print Recipe

Strawberry Jalapeno Jam
Recipe Link
Print Recipe Link

Roast The Asparagus

Sear Ham

Red Eye Gravy and Biscuits

Country Ham, Biscuits and Red Eye Gravy

A Little Strawberry Jalapeno Jam For The Biscuits

Add The Asparagus and Poached Egg
It's A Sunrise Breakfast


Morning, noon or night this is a great country meal and I am so glad that you stopped by to enjoy it with us today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

Saturday, April 12, 2014

Whats For Dinner Next Week 4-13-14 to 4-21-14

Our weekly menu this week is extended to go through Easter Sunday so you can enjoy some of the ideas and recipes for your celebrations. We are very busy here at the cottage preparing for the Pass Over and Easter celebrations with friends and family. The gardens and grounds are being manicured and some spring cleaning going on inside. The hummingbirds returned to their feeders this week giving us even more signs of the renewal of spring.

 Our neighbor had some extra chickens for sale this past week so we took some for our freezer and I decided to roast several of them before freezing them.  I like to roast the chickens then package the meat, 3 cups to a package, which is the usual amount for a recipe, then my chicken is ready to go.  We can usually get several meals out of one chicken, it is a great food budget item for families.

Left Over Roasted Chicken
Chicken or Turkey Turnover

Green Grape Salad

Left Over
Irish Blackberry Crumb Cake


Left Over Roasted Chicken
Southwest Chicken Soup

Baked Tortilla Chips

Spring Crinkle Cookies
Vanilla Ice Cream (It's Blue Bell at The Cottage)


Cajun Cabbage

Left Over
Spring Crinkle Cookies
Fresh Fruit Mix

Good Friday

Hot Cross Buns


Orange Chili Salmon



Apricot Sauce

Thanks so much for stopping by today it is always good to spend time with a friend. Hope you have a very special Easter and Pass Over season with your friends and family. God Bless each of you and come back to see us real soon!
Peace and Joy

Wednesday, April 9, 2014

Full Plate Thursday 4-10-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I am so happy that you could come to the country today and enjoy a time of fellowship and good food with all of us. We have began the Easter excitement here at the cottage planning our menus and even doing some early cooking that will go in the freezer. With the weather as cold as it has been, it is hard to think of Easter Egg hunts on the grassy lawn, but our group will hunt those eggs even in the snow. What are your plans for Easter or Pass Over this year, what traditional foods are a favorite at your house? One of the traditional desserts that we have every year is our Lemon Coconut Cake and I am sharing that with all of you today. Come on in and lets see what you are sharing today and get this food on the table, let's eat!

This Is How I Filled My Plate Last Week
Morning Snack
Afternoon Snack
Canning and Preserving Food
Just For Max

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Bar

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
 Party Guidelines
When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest. Please include a link back to Full Plate Thursday somewhere on your post. Please visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course.

Thank You So Much For Coming Today and Come Back Soon!

Monday, April 7, 2014

Food Of The World: United Kingdom

Welcome to our tour of Food of The World, this month we are visiting the United Kingdom. The United Kingdom includes Britain, Scotland, Wales, and Northern Ireland. This will be a great tour covering similar cuisines and yet different. We are sure glad to see you today and I can't wait to see what you are bringing on our tour. Whatever your favorite dish from the UK, we are going to really enjoy it! Get your bags and jump on board, here we go!

I am sharing a UK favorite for the tour today,Hot Cross Buns, I sure hope that you enjoy them!

Just link up your favorite dish from any of the UK and lets have fun!

Please Visit These Great Co-Host for Food of The World

Be Sure and Leave Us A Comment After You Link UP

An InLinkz Link-up

Hot Cross Buns

There is a legend that if you give a friend Hot Cross Buns on Good Friday that they will be your friend for life. Hot Cross Buns are a very popular Easter Bread in the United Kingdom. The eating of little breads and cakes during the Spring Festival or the Easter season dates back to the ancient Greeks.  The English Hot Cross Bun, a very special spiced bun with little dried fruit, was made and ate only on Good Friday, Christmas or Burial Meals. During the reign of Queen Elizabeth I, it was forbidden to make or eat the buns except on Good Friday, Christmas or Burial Meals. The Bun is always marked with a cross by cutting in the cross on the dough or piping the cross with icing on the baked bun. The cross marking is in remembrance of Christ.

Hot Cross Buns

Hot Cross Buns
Miz Helen's Kitchen
Ingredients For The Bun
1/2 cup cooking oil
2 cups milk
1/2 cups Sugar
2 1/4 teaspoons or 1 package Active Dry Yeast
4 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon salt
Ingredients For The Spice Mix
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1/2 cup raisins
Ingredients For The Glaze
1 egg white
1/8 teaspoon milk
Ingredients For The Icing
1 egg white
1 cup powdered sugar (more if needed)
Dash milk
In a medium sauce pan, mix 2 cups milk, cooking oil, and 1/2 cup sugar mix well. Heat on medium heat until hot but not boiling.  Remove the pan from the burner and set aside to cool to room temperature.
Pour the cooled milk mixture into a large bowl and sprinkle the yeast over the top of the liquid. Add 4 cups flour and mix well. This mixture will be very sticky. Cover the bowl with a clean towel and set in a very warm place until the dough doubles in size, this will take about 45 minutes to an hour.
In a small bowl mix 1/2 cup flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda and 2 teaspoons salt. Mix well
Add the 1/2 cup flour mix to the dough that has doubled in size . Mix and knead the dough until blended.
Turn the dough on to a dough board or a floured surface and knead for 1 minute. Let the dough rest.
In a small bowl mix 1/4 cup sugar , the cinnamon, all spice and nutmeg, mix well
Flatten the dough as best you can and generously sprinkle the sugar and spice mix over the dough, then sprinkle some of the raisins.
Fold the dough over and over until the raisins and sugar and spice mix have been folded into the dough.
Repeat this process until all the raisins have been used and most of the sugar and spice mix.
Knead until the dough is fairly smooth, then pinch off golf ball size rolls.Make sure that your fingers have plenty of flour, and roll the ball, then place the seam side down on a well oiled cookie sheet.
Cover the buns with a clean cloth and place in a very warm place for about 45 minutes.
Mix 1 egg white with 1/8 teaspoon milk for the glaze, mix well. Very gently brush the buns with the egg and milk mix.
Bake at 400 degrees for 15 to 20 minutes until golden brown.
Remove the baked buns from the cookie sheet onto a rack to cool.
After the buns are cooled, mix 1 cup of powdered sugar with the egg white, if it is to thick, use a dash of milk and stir until smooth. Pour the Icing mix into a small zip lock plastic bag and work the mix down to the corner of the bag.  Snip the corner of the bag and pipe a cross on each of the buns.
Enjoy and be sure and eat them all on Good Friday!
This recipe is adapted from my Aunt Ann, who was a fabulous cook!

Heat The Oil, Sugar and Milk

The Dough Will Be Sticky

Flatten, Sprinkle With Sugar and Spice Adding Raisins

Fold Over and Over Until All The Raisins Are Gone

Bake Then Cool The Buns

Mix The Icing

Pipe The Cross On Each Bun

Serve On Any Special Occasion


No matter what occasion you serve Hot Cross Buns, I sure hope you enjoy them. Thanks so much for stopping by to visit with me today I always look forward to your visits. Have a wonderful week and come back to see me real soon!
Peace and Joy,

Saturday, April 5, 2014

Whats For Dinner Next Week 4-6-14

Do you have fresh asparagus and berries in your farmers market, supper market or maybe you have them in your spring garden? They are very plentiful right now and a great buy in the markets. I was looking at some of the meat prices in our local market and was shocked to find a 3 pound chuck roast for $17.00, I was gasping for air, and thinking how many meals I would have to get out of that one roast to make it cost effective.Thankfully I had some roast in the freezer,we are fortune enough to be able to buy our grass fed beef from a neighbor. Knowing the local price points for food is very important to a family trying to stay on budget, which make's meal planning even more important with today's market prices.

Mashed Potatoes
Tossed Green Salad

Tossed Green Salad

Rice Custard


Left Over
Strawberry Bread and Vanilla Ice Cream

Stuffed Peppers

Tossed Spring Greens Salad

Fresh Berry Mix with Left Over Cookies

Full Plate Thursday

It is always fun to spend time and share with you, I love hearing from my readers and answering your questions, and helping you with your meal planning ideas for your family. Hope you have a fantastic week and come back to see me real soon!
Peace and Joy
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