Thursday, September 30, 2010

The Lovely Blog Award

I want to say Thank You to Kitchen Flavours for including me in the Lovely Blog Award..
Of course I will accept the Award! I am very touched that you would offer me such an award. You are so kind and thoughtful to even think of me.
 I know that part of the acceptance is to pay the award forward. I want to pass this award along to all the ladies whose blogs are on my side bar. They all have such great blog's it would be to hard for me to make that kind of decision. So I pay forward to all the Blogs on my side bar that I admire and have learned so much from since I began this journey. I have met so many wonderful people and look forward everyday to reading your blogs and reading your comments for me.
I will be honored to display this award on my blog.
Thank you so much...



Wednesday, September 29, 2010

Whats For Dinner Next Week:Fall Pot Roast

Hi, I am so glad to see you, I came out in the garden early this morning to check out our newly planted fall greens. I was very happy to see that everything we planted is up. We are finally having cooler weather here which will put us in a mood for fall cooking. This week our grocery store had chuck roast on sale so I thought a Fall Pot Roast sounded good. I remember when I was a young girl on Sunday when we would come home from church when we walked in the door the aroma of the Sunday Pot Roast greeted us. This week my Feature Recipe will be the Fall Pot Roast.  
The original Pot Roast recipe is in my cook book  Miz Helen's Kitchen Table, I created this recipe just for fall, I hope you enjoy it and make a memory for your family.
Feature Recipe Fall Pot Roast

Sunday
Fall Pot Roast
Green Salad
Hot Rolls
Apple Pie

Monday
Slow Cooker
Ranchero Beans
Cole Slaw
Spicy Mexican Corn Bread
(left over from Sunday...maybe)
Apple Pie

Tuesday
Left Overs from Sunday
Pot Roast Hash on Biscuits
Green Tossed Salad
Pear Crisp

Wednesday
From Miz Helen's Kitchen Table Cook Book
Baked Zita
Italian Mixed Salad
Garlic Bread
Left Over from Tuesday
Pear Crisp

Thursday
Curried Chicken Breast
Wild Rice
From the Garden
Rainbow Chard Saute
Carrot Cup Cakes

Friday
Turkey Joes
Three Bean Salad
Apple Chips
Ice Cream Sundae

Saturday
Salmon on the Grill
Roasted Rosemary New Potatoes
Green Salad
Homemade French Bread
Fruit Compote with Spicy Vanilla Sauce
Spicy Vanilla Sauce Link at the Bottom of this Post

Fall Pot Roast
Sear The Seasoned Roast
Add the Vegetables
Fall Pot Roast
21/2 to 3 pound Arm or Chuck Roast
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried sage
2 teaspoons fresh or dried parsley
2 sprigs of fresh rosemary or
2 Tablespoons dried rosemary
2 garlic pods minced
A very light dusting of your choice of flour or corn starch
2 Tablespoons Olive Oil
4 medium size potatoes quartered
2 medium size onions quartered
5 carrots large chop
2 cups  Beef Broth homemade or canned
1/2 cup water
  • Mix all the seasoning together into a rub. Rub the roast all over, then lightly dust the roast with the flour or corn starch of your choice. 
  • Heat the olive oil in a dutch oven and sear the roast. Layer the vegetables around the roast starting with the potatoes, onions and the carrots in the center. Pour the beef broth and the water over the roast and cover.
  • Bake in the oven at 350 degrees for 1 1/2 hour or in the Slow Cooker for 6 1/2 hours on low or 41/2 hours on high.
This roast makes its own wonderful rich gravy. Serve and enjoy!

One of the meals that my family always ask me to make is the Pot Roast. I hope that you can make a Pot Roast memory with your family. I have loved our visit today, I sure do hope that you will come back soon. Let me know how your Pot Roast turns out.

Your are invited to my Texas Star Chili Cook Off here at The Country Cottage. Come on over and bring your best Chili recipe for a Cook Off. Look forward to seeing you there.  
Texas Star Chili
I am happy to link this post to Gold Star Wednesday a new blog hop go over and check it out.
Peace and Joy




























Monday, September 27, 2010

Pickle Pot Yogurt Dressing

I am so glad that you came today. If you are a Pickle Pot fan and recently made a Pickle Pot you will love this recipe for Pickle Pot Dressing.  The dressing was developed by Amy Green of Simply Sugar and Gluten Free and me on our last cooking adventure together.

        Amy Green and Miz Helen at The Country Cottage
Pickle Pot Yogurt Dressing
Amy Green and Helen Adams
1/4 cup pickles from The Pickle Pot
1/2 cup pickle pot juice
3/4 cup extra virgin olive oil
3/4 cup non fat plain yogurt
1/8 teaspoon dill weed
1 teaspoon agave nectar light
Salt to taste










Whirl pickles and pickle juice in a blender 






With the blender running stream in the
extra virgin olive oil














Transfer to a bowl and stir in yogurt










Stir in dill and agave




Salt to taste





Enjoy!




This is a beautiful rich thick dressing with a wonderful taste.  Amy and I have found that it is a great complement to pork and would most likely be good with chicken. I recently tried it on a baked potato and it was great. It keeps well in the refrigerator covered for up to a week.
If you do not have the Original Pickle Pot recipe you can link to it at the bottom of this post.

I always enjoy a new recipe that turns out as good as this one, but the real joy of this recipe was creating it with my friend. Amy and I had so much fun in the kitchen together.  I look forward to our next cooking adventure, and we will be sure to pass the recipe on to you. Let us know how your Pickle Pot Dressing turns out.
Thanks for stopping by and spending time with us today. I always look forward to seeing you.
Peace and Joy
Miz Helen
Original Recipe Link:
The Pickle Pot

This post is Linked to:

Slightly Indulgent Tuesday
























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