Sunday, February 27, 2011

Whats For Dinner Next Week: Lemon Broccoli Chicken

Hello there, did you have a beautiful drive out today....it is such a perfect day for a drive in the country. I have made a lovely luncheon for us and I can't wait to visit with you again. Come on in and lets get started...

Featured Recipe
Tuesday
Lemon  Broccoli Chicken
This Dish is Delicious!

Menu
Sunday
Scalloped Potatoes
Home Canned  From Last Years Garden
Black Eyed Peas
Fresh Green Salad
Wheat Buns
Coconut Cake

Monday
Slow  Cooker
Home Canned Chow Chow
Corn Bread
Left Over Coconut Cake

Tuesday
Feature Recipe
Lemon Broccoli Chicken
Rice
Chinese Spicy Cole Slaw
Fresh Berries With  Vanilla Sauce

Wednesday
Meatloaf
Mac N Cheese
Fresh Garden Peas
Green Tossed Salad
Cottage Bread
With Berries From Last Years Harvest
Blackberry Cobbler

Thursday
From Miz Helen's Kitchen Table Cookbook
Baked Sandwich
Winter Green Salad
Leftover Blackberry Cobbler and Blue Bell

Friday
Grilled Salmon
From The Winter Garden
Sauteed Rainbow Chard
Roasted Rosemary Sweet Potatoes
Lemon Pie

Saturday
Mexican Casserole
Homemade Corn Tortilla's
Mexican Salad
Fried Cinnamon Ice Cream

The Recipe
Prepare The Broccoli
Prepare The Baking Dish
Add The Chicken
 Enjoy!

Lemon Broccoli Chicken
Miz Helen's Kitchen
1 1/2 lbs Chicken Tenders
3 medium onions sliced
3 cloves garlic minced
3 cups broccoli florets
1 cup chicken broth
1 tablespoon Extra Virgin Olive Oil
3 lemons (1 sliced and 2 juice)
2 teaspoons salt
1 1/2 teaspoons pepper
2 teaspoons fresh or dried thyme leaves
2 teaspoons Red Pepper Flakes
3/4 Roasted Almonds Chopped
 Season  the chicken tenders with 1/2 of the salt, pepper,thyme and red pepper flakes. 
In a hot skillet add the olive oil and brown the chicken tenders. Cook the tenders on medium heat for 10 minutes. Remove the chicken to rest on a platter.
Add the chicken broth and de-glaze the pan.
Season the onions and broccoli with the remaining salt, pepper,thyme,and red pepper flakes
Add the onions, broccoli,and juice from 2 lemons saute until the onions are clear and beginning to caramelize
Add the sliced lemon on top of the vegetables
Add the chicken tenders on top of the vegetables and lemon
Cover and cook on medium heat for 15 to 20 minutes until chicken is cooked through
Serve with rice and top with chopped roasted almonds
We just love this quick and easy dish, it has a fresh flavor and the almonds add a great crunch.

I sure enjoyed your visit today and hope you can come back real soon. Bring a dish and come join in the fun  for Full Plate Thursday right here at The Country Cottage.

Peace and Joy



























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Wednesday, February 23, 2011

Full Plate Thursday 2-24-11

Welcome to Full Plate Thursday! I am so excited that you could come to the country today. We are going to have our morning activities out by the garden because it is such a beautiful day. It is so nice to get outside. We had some really great cooks stop by last week and we had so much fun. I look forward to seeing what you have brought to share with us today and sure hope you will come back to see us next week.
This Is How I Filled My Plate Last Week
Breakfast
Breakfast Bake  Tina at Moms Crazy Cooking
Morning Snack
Apple Cider Doughnuts Ellen at A Season For All Things
Lunch
Peanut Butter Noodle Salad Chaya at My Sweet and Savory
Sweet Potato Coconut Curry With Shrimp Debbie at Dining With Debbie
Vanilla Pear Bread  Ramona at Create With Joy
Afternoon Snack
Cookie Hearts  Jocelyn at Inside BruCrew Life
Dinner
Greek Chicken  Carol Easy To Be Gluten Free
Sauteed Yellow Squash Brandi at Don't Disturb This Groove
Hubby's Homemade White Mac N Cheese   Tiffanee at One Crazy Cookie
Soaked Peppery Cheese Bread   Le Anne at The Purposed Heart
Texas Fudge Brownies  Aimee at Baking Junkie
All of You Ladies Please Take This Red Plate Home With You
The Code is On The Side Bar
Full Plate Thursday Background Story
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".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to your recipe and not to your web page
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to 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...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!








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Tuesday, February 22, 2011

Cheesy Dill Biscuits

There is nothing like a pan of hot biscuits to complete a good family meal. I add these hot biscuits often times to add a special touch to the meal. I hope you enjoy these biscuits as much as we do.
Cheesy Dill Biscuits
Mixing The Dry Ingredients
Roll The Biscuit Dough and Cut Them Out
Bake Them and Enjoy!
Cheesy Dill Biscuits
Miz Helen's Kitchen
2 cups all purpose flour
4 tablespoons shortening
2/3 teaspoons salt
3 teaspoons baking powder
1 teaspoon soda
2 teaspoons dried dill weed
3/4 cup sharp cheddar cheese shredded
1 cup milk or buttermilk
Sift all dry ingredients together.
Work the shortening into the dry ingredients
Add the cheese and mix well
Add the liquids to make a soft dough
Roll on very lightly floured  board to 1/2 inch thickness
Cut and place in greased pan having dough touch slightly on each side
Bake 425 degrees  for 15 to 20 minutes until brown

I am so happy that you stopped by to see us today. I made an extra pan of biscuits for you, don't forget them.
Be sure and come back to us me real soon and enjoy your biscuits!
Peace and Joy









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Sunday, February 20, 2011

Whats For Dinner Next Week: Baked Tilapia Cakes

The weather is getting somewhat better and we can actually get outdoors and check the garden and some of the little plants that are beginning to sprout, but it is still really cool out here. Lets go in I know that the coffee is still hot and I have some new cookies I want  you to try.Let me show you the menu for next week.

The Feature Recipe
I have a friend who has an allergy  to Shell Fish I developed this Tilapia Cake recipe just for her.
When she ate them she said she thought she was in heaven.
Friday
Baked Tilapia Cakes

The Menu

Sunday
Baked Hen
From The Freezer
Corn Bread Dressing
Baked Sweet Potatoes
Steamed Green Beans
Fresh Fruit Salad
From

Monday
Slow Cooker
Pinto Bean Soup
Corn Bread
Left Over 
Pea Pickin Cake

Tuesday
From Left Over Baked Hen
Chicken Pot Pie
Green Salad
Cherry Pie

Wednesday 
From Left Over Pinto Bean Soup
Salsa
Left Over
Cherry Pie

Thursday
Slow Cooker
Steamed Broccoli With Red Peppers
Green Salad
:Honey Applesauce Cupcakes

Friday
Feature Recipe
Baked Tilapia Cakes
Mixed Steamed Vegetables
Cheesy Dill Biscuits

Saturday
Grilled Rib Rye
Baked Potato
Winter Green Salad
Garlic Bread
Left Over
Lemon Cheese Cake With Sour Cream Topping

Lets Make The Tilapia Cakes
Chop The Vegetables
Prepare The Bread Crumbs and Herbs
Prepare The Fish
Mix All The Ingredients Well
Form The Cakes and Bake

Enjoy!
Baked Tilapia Cakes
Miz Helen's Kitchen
4 Tilapia Fillets
1 cup Red Bell Pepper chopped
1 cup celery chopped
1 bunch Green Onions with green tops chopped
3 garlic pods minced
1 cup bread crumbs
2 teaspoons salt
2 teaspoons pepper
1 Tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
2 sprigs fresh rosemary or 2 teaspoons dried rosemary
2 teaspoons fresh or dried thyme
1/8 teaspoon cayenne
1 teaspoon dried basil
1 teaspoon dried parsley
2 eggs
Chop the pepper, celery, garlic, and onion.
Prepare the bread crumbs, I used some day old sour dough that I had on hand and just processed it in the food processor.
Add the rosemary, thyme, 1 teaspoon salt, 1 teaspoon pepper, cayenne, basil, and parsley to the bread crumbs and process until well blended.
Chop the fish fillets then process them in the food processor. Add 1 teaspoon of salt, pepper and a (large) dash of hot sauce to the fish and mix well.
In a large mixing bowl add the fish and chopped vegetables mix well. Add the bread crumb mixture and eggs and mix well.
Form the cakes and place on a oiled baking sheet, I sprayed the baking sheet with olive oil.
Bake at 350 degrees for 20 minutes and turn then continue to bake for 20 more minutes or until golden brown
The Baked Tilapia Cake is garnished with a Dill Yogurt Sauce.
The Greek Dill Sauce
Miz Helen's Kitchen
1 cup Greek Yogurt
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons dill weed
1/8 teaspoon cayenne pepper
2 teaspoons lemon juice
Mix Well

I sure am glad that you were able to come out to visit with us today. I bagged some of those cookies for you to take home with you so don't forget them. I hope to see you on Thursday at Full Plate Thursday. Have a great week!
Peace and Joy
Miz Helen
This Post Is Linked To The Following Parties
Full Plate Thursday
Menu Plan Monday
Hunk of Meat Monday
Your Recipe, My Kitchen
Mouthwatering Monday
Tempt My Tummy Tuesday
Tuesday At The Table
Tuesday Tasty Tidbits
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop
Tuesday Night Super Club
Made From Scratch Tuesday
Dr. Laura's Tasty Tuesday
Whats Cooking Wednesday
Real Food Wednesday
Fat Camp Friday
Friday Pot Luck
Crock Pot Wednesday
Countdown to 2012




























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