Friday, April 29, 2011

Southwest Adobe Pie

I have been thinking about developing this recipe for some time and decided to make it for Cinco de Mayo. We are planning a small dinner party for Cinco de Mayo, so I am hoping that my new recipe will be a hit and I hope you will like it to.
Southwest Adobe Pie

The Recipe
The Filling
Add Onions, Red and Green Peppers to Browned Turkey
Add Green Chili's and Tomatoes
Add Roasted Corn
 Cover With The Masa Dough
Covered With Wet Parchment Paper
Cover With Foil and Seal
Bake and Let Cool Before Serving
Southwest Adobe Pie
Miz Helen's Kitchen
Serves 8 to 10
2 pounds ground Turkey browned
1 cup onion chopped
1/2 cup green bell pepper
1/2 cup red bell pepper
1 cup green chili's, chopped
2 cups stewed tomatoes with juice
2 cups roasted corn kernels from the cob
1 3/4 cups Cascabel/Guajillo Chili Sauce (recipe follows)
3 cloves garlic minced
2 limes juice and zest
2 teaspoons salt
2 teaspoons pepper
21/2 teaspoon ground cumin
2 tablespoons dried cilantro
Season the ground Turkey with 1 teaspoon salt and pepper, 1 teaspoon ground cumin.
In a large hot skillet brown the ground Turkey. Add the onion, red and green bell peppers, cook until onions are clear, stir well.Add the green chili's and tomatoes and stir well, cook on medium heat for 5 minutes. Add roasted corn, stir well and add the chili sauce and stir well. Add the lime juice and zest, minced garlic, 1 teaspoon salt and pepper, 11/2 teaspoons ground cumin and 2 tablespoons dried cilantro. Simmer for 10 minutes. 
Pour into 9X13 baking dish and top with the Masa Dough (Recipe Follows) Pat out circles of the dough and add to the top until the top is completely covered. Leave little holes for the steam to release.
Cover with a wet parchment paper then with foil and seal tight.
Bake covered at 350 degrees for 1 hour uncover and bake at 375 degrees for 15 to 20 minutes to slightly brown.
Garnish with Fresh Cilantro and limes.
Cascabel/Guajillo Chili Pod Chili Sauce
Soak Chili's In Water Until Soft
Pour Into Blender
Blend Until Thick
Cascabel/Guajillo Chili Sauce
Miz Helen's Kitchen
6 dried Cascabel/Guajillo Chili Pods
4 cups water
Remove the seeds from the chili pods, leaving a few if desired. Place in a medium size bowl pour 4 cups water over the chili's. Soak the chili's until soft. Pour the chili's and the water into a blender. Blend until the mixture thickens. Use to season dishes or as a sauce. Will keep in the refrigerator for several weeks.
Masa Dough
Mix The Masa With Water or Chicken Broth
Add the Masa Mixture to The Whipped Shortening
Masa Dough
Miz Helen's Kitchen
2 cups Masa
2 cups lukewarm water or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
2/3 cup lard or shortening
In a medium bowl mix the Masa, chili powder, baking powder, and salt. Add the water or chicken broth and mix well.
In a mixer, mix the lard or shortening until it is light and fluffy.
Add the Masa mixture and beat until it looks like a sponge.
Set aside in the refrigerator for 1 hour.

Just A Squeeze Of Lime Juice On Top
Enjoy!
I am so happy that you stopped by today and hope you have a great Cinco de Mayo! Come back to see us real soon here at The Country Cottage.
Peace and Joy


Wednesday, April 27, 2011

Full Plate Thursday 4-28-11


I am so happy to see you today and welcome to Full Plate Thursday!. We had a great gathering last week and we are looking forward to our time together this week. I am always so excited to see what you are sharing with us today. I hope you enjoy yourself and visit with new and old friends. Thank you so much for coming today and we look forward to seeing you next week!

This Is How I Filled My Plate Last Week
Breakfast
Blueberry Waffles with Maple Syrup Sweet Pea at Newlyweds
Tea Eggs   Kalinda at Wheat Free and Meat Free
Morning Snack
Strawberry Chocolate Chip Scones  Kelly at Once A Month Mom
Lunch
Shrimp Po Boys  Cristi at The Kings Court IV
Loaded Baked Potato Salad  Seaside Simplicity
Caramel Banana Crepes  Sara at Cook With Sara
Afternoon Snack
The Carrot Cones Hollie at The Seven Year Cottage
Dinner
French Rack of Lamb Lindsey at Enjoying Healthy Foods
Nancy's Green Beans and Sausage Nancy at Real Food Allergy Free
Garden Risotto Ann at Apples and Twinkies
Easter Cake Amanda at Amanda's Cooking

If You Helped Me Fill My Plate Please Take The Red Plate Home
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!

Tuesday, April 26, 2011

Sweet Potato Salad

We love Sweet Potatoes and serve them often as a side dish. I had a lot of fun developing this Sweet Potato Salad.
Miz Helen's Sweet Potato Salad
Start With Roasted Sweet Potatoes
Sweet Potato Salad
Miz Helen's Kitchen
For The Roasted Potatoes
2 to 3 Sweet Potatoes peeled and sliced
2 sprigs of Thyme leaves or 2 teaspoons dried Thyme
2 sprigs of Rosemary or 3 teaspoons dried Rosemary
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Extra Virgin Olive Oil
For The Salad 
4 cups Sweet Potatoes Roasted and chopped
1 medium size Red Delicious Apple with peeling on
2 cups celery chopped medium chop
1 cup golden raisins
1 cup roasted walnuts chopped
For The Dressing
1/2 cup Greek Yogurt
1/2 cup Mayo
2 tablespoons Honey
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
The Roasted Sweet Potatoes
 Peel the potatoes and slice them. Place the potatoes on the cookie sheet. Drizzle the Extra Virgin Olive Oil on the potatoes and mix well. Mix the seasons together and then sprinkle on the potatoes and mix well. Bake in the oven at 425 degrees for 20 minutes or until the potato is soft.
Let cool
The Potato Salad
Dice the roasted sweet potato and place in a mixing bowl. Add the chopped apple, celery and raisins and mix well.
For The Dressing
In a mixing bowl add all the ingredients and mix well.
Complete The Salad
Add the dressing to the potato mixture, add the walnuts and mix well. Let sit in the refrigerator for a least 1 hour before serving. Serve cold.

Enjoy Your Salad!

I sure hope that you enjoy this salad as much as we have. I plan on using it year round for a side dish. Hope to see you back here at The Cottage real soon. Have a great week!
Peace and Joy
Miz Helen
This Post Is Linked To My Friends At:
Just Another Meatless Monday
My Meatless Monday 

Sunday, April 24, 2011

Whats For Dinner Next Week: Ham and Asparagus Quiche

We had such a wonderful Easter. The Easter feast is always a perfect time to enjoy great food with friends and family. We are so blessed to have such wonderful family and friends The Easter Bunny was very good to me this year. I sure am glad that you came by this morning,. let's get started on our menu for this week.

Monday
Feature Recipe
 Using Left Over Ham From Sunday
Spring Greens Salad
Left Over From Sunday
Strawberry Cake

Tuesday
Grilled Island Chicken
Fresh Steamed Green Peas
Wild Rice
Carrot and Pineapple Salad

Wednesday
Italian Pot Roast Jenny at Love Being In My Southern Kitchen
Spinach and Orzo Pie Carmie at The Empty Nester
Honey Wheat Rolls Denise at The Bread Fairy
Orange Dreamsicle Float Patricia at ButterYum

Thursday
Navy Beans 
With 
Left Over Ham
Tossed Green Lettuce and Tomato Salad
Corn Bread
Fresh Berry Cobbler

Friday
 Green Chili Chicken Burgers
Sweet Potato Chips
Left Over
Fresh Berry Cobbler

Saturday
Community Spring Fling
Covered Dish Supper
I Am Bringing My
Mexican Casserole

Sunday
New York Strip on the Grill
Baked Potato
Tossed Green Salad
Garlic Bread
Vanilla Cream Puffs

I hope to see you again Thursday for Full Plate Thursday.
Take care and hurry back to see us!
Peace and Joy

Friday, April 22, 2011

Ham and Asparagus Quiche

I just love the spring time when everything is so fresh and there is a feeling of renewal and hope. We spend a great deal of our time in the garden and yard and we love to have our morning coffee and breakfast or brunch on the patio. It is so peaceful to sit and have a quiet time together and watch the birds playing in the bird bath. This is a great dish to have on the patio for a great brunch.
Ham and Asparagus Quiche
Filled With The Freshness of Spring
Chop Mushrooms, Green Onions, Red Bell Pepper, Asparagus and Ham
 Saute The Vegetables

Bake In Unbaked Pie Crust
Let Cool Completely Before Serving
Ham and Asparagus Quiche
Miz Helen's Kitchen
1 9 inch unbaked pie shell
1 cup Ham chopped in small cubes
2 cups asparagus chopped
whole asparagus to garnish the top
1 cup Red Bell Pepper chopped
1 cup Mushrooms chopped
1/2 cup Green Onions with tops chopped
2 cups Swiss Cheese Shredded
2 tablespoon butter
7 eggs at room temperature
2 cups milk or half and half
2 1/2 teaspoons salt
1 tablespoon parsley
1 tablespoon thyme leaves
2 tablespoon salt
1 tablespoon pepper
Prepare you favorite pie crust. Bake the crust at 350 degrees for 5 minutes just until it begins to turn brown. Remove from oven and let cool completely.
In a hot skillet place 2 tablespoons butter, add the chopped asparagus, red bell pepper, green onion, mushrooms and 1/2 teaspoon salt. Saute the mix until the onion begins to be clear. Set aside and let cool.
In a large bowl beat 7 eggs at room temperature with 2 cups milk or half and half. Add 1 1/2 teaspoon salt, 1 teaspoon pepper, parsley, and thyme, mix well. Add 1 1/2 cups of the Swiss Cheese and mix well. Add the ham and sauteed vegetables and mix well.
Place 1/2 cup of the Swiss Cheese in the lightly browned pie crust. Pour the egg, ham and vegetable mix into the pie crust. Place the whole asparagus on top for garnish if desired. 
Bake at 350 degrees for 1 hour.
Cool completely before serving
Print Recipe 
Enjoy!
I'll meet you on the patio, don't forget to bring the coffee pot out with you. Hope to see you real soon back here at The Country Cottage it is always so good to spend time with you!
Peace and Joy

Wednesday, April 20, 2011

Full Plate Thursday 4-21-11


I am so happy to see you today and Welcome to Full Plate Thursday! I have been standing at the gate just waiting for you to arrive, I always get so excited when it's Thursday so I can see what  you brought in your basket to share with us . I sure hope that you enjoy yourself today and see old friends and make new ones. Thank you so much for coming today and I hope you have a very special week end!

This Is How I Filled My Plate Last Week
Breakfast
Buckwheat Waffles Ashlie and Alfred at The Delshad Duo
Morning Snack
Tropical Coco Cababa Bars Megan at Megan's Cookin
Lunch
Knielach Matzah Balls Soup Comfy Cooks Kosher Kitchen
Antipasti Salad With Tomato House Dressing  Art + Food+ Life
Cornbread Waffles Mindy at The Purposed Heart
Vinegar Pie Susan at Charm of the Carolines
Afternoon Snack
Chocolate Peanut Butter Cupcakes Jen at Mama Schell Says
Dinner
Italian Pot Roast Jenny at Love Being In My Southern Kitchen
Spinach and Orzo Pie Carmie at The Empty Nester
Honey Wheat Rolls Denise at The Bread Fairy
Orange Dreamsicle Float Patricia at ButterYum

Everyone Who Help To Fill My Plate Please Take The Red Plate Home

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!


Tuesday, April 19, 2011

Marshmallow Cookies

I recently got the new Food Network Magazine and found this wonderful cookie recipe.
The Secret To This Great Cookie Is In The Topping
Marshmallow Cookies
The Recipe


Mix The Cookie and Bake
Makes 4 Dozen Cookies To Enjoy!
Marshmallow Cookies
Adapted From Paula Marchesi
Prepared In Miz Helen's Kitchen
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon Vanilla Extract
2 cups quick cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
For The Topping
1/2 cup milk chocolate Chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half and half
pinch of cayenne pepper
1/2 cup finely chopped pecans
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium high speed untl fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the flour mixture and beat on low speed until combined. 
Stir the oats, cereal, chocolate chips,pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.  Bake the cookies in batches until golden. 10 to 12 minutes. Transfer to racks to cool.
The Topping
Combine the chocolate chips, marshmallows, half and half and cayenne pepper in a saucepan over medium heat, cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat.  Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.

Lets just get us a cup of tea and have a cookie. I sure do hope you enjoy these cookies as much as we have. Hope to see you soon back here at the cottage.

Peace and Joy,
Miz Helen
This Post Is Linked To My Friends At:
Tuesday Tasty Tidbits
Made From Scratch Tuesday
Tuesday At The Table
Totally Tasty Tuesday
Whatcha Makin Wednesday
These Chicks Cooked
Whats Cooking Wednesday
Made It On Monday
What We're Eating Wednesday
Foodie Friday
Sweet Tooth Friday
Fat Camp Friday
Friday Pot Luck
Feed Me Tweet Me Follow Me Home Friday
Sweets For Saturday 

Sunday, April 17, 2011

Whats For Dinner Next Week: Apricot Glazed Ham

I am so happy that you could stop by today to help out with our Egg Dying project. Each year our village has a community Easter Egg Hunt for all the children and this year I am on the Egg Dying committee. We have some of the most beautiful colors, so come on in and help us out. I am about to take a break and look over my menu for next week and you can help me out.

 Feature Recipe
Easter Sunday
Apricot Glazed Ham

The Menu

Monday
Matzo Ball Soup
Mixed Bitter Greens
Cheese Kugel
Challah

Green Tossed Salad
Challah
Passover Macaroons

Wednesday
Left Over Brisket
 Brisket Sandwiches
Dill Pickles
Crispy Oven Fries
Left Over
Passover Macaroons

Thursday
From Full Plate Thursday
Lemon and Dill Chicken  Cindy at Hun...Whats for Dinner
Saffron Orzos  Jackie at Crest Cottage Creations
Asparagus Spears With Sesame K at Cooking with K
Key Lime Pound Cake Lynn at Life of a Foodie and Her Family
with
Lemon Buttermilk Sherbet Joy at Kitchen Flavours

Friday
Baked Herb White Fish
Steamed Lemon Broccoli
Wild Rice
Spicy Cole Slaw
Corn Muffins
Left Over 
 Key Lime Pound Cake and Lemon Buttermilk Sherbert

Saturday
Pizza Night
Banana Split Dessert Bars

Sunday
Easter Dinner
Apricot Glazed Ham
Creamed Pearl Onions With Fresh Garden Peas
Fresh Buttered New Potatoes
Deviled Easter Eggs
Tossed Spring Garden Greens
Hot Yeast Rolls
Strawberry Cake with Vanilla Ice Cream

The Recipe
Mix The Ingredients and Heat
Glaze, Bake, and Enjoy!
Serve The Glaze On The Side
Apricot Glaze
Miz Helen's Kitchen
2 cups Apricot Jam
2 Tablespoons Harvest Course Ground Grey Poupon
1 Tablespoon Cider Vinegar
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Option: 1 Jalapeno Pepper diced fine
Mix all the ingredients in a small sauce pan and heat over medium heat until hot, do not boil. Glaze Ham before baking and two more times during the baking cycle.
Recipe Tip:
I always make extra of this recipe to serve on the side and it keeps well in the refrigerator for several weeks.
We use this glaze on Pork, Poultry, and Beef. We have used it as a topper for ice cream and it is delicious!
Print Recipe 

We want to wish you a peaceful and joyful Passover and Easter Season filled with hope for the coming year. We hope to see you soon right back here at Full Plate Thursday.

Peace and Joy,
Miz Helen

Saturday, April 16, 2011

Quiet Time: Good Bye My Friend



 Andre A Wonderful Friend Gone To Be With God 
April 12, 2011

Andre was eleven and one half years old, the oldest of his litter. He and his baby brother Jacque came to live with us when they were six weeks old. They grew up ridding in the boat with the wind blowing in their face and walking around the vegetable garden. Sometimes he would be a boat dog and sometimes a garden dog, but always a friend. He had such a gentle spirit and was ever the gentleman. He just loved to chase the squirrels and play the game of sock. He loved to have his ears rubbed and give you kisses.


The Rainbow Bridge
Sent To Me By My Friend

There is a bridge connecting Heaven and Earth. It is called the Rainbow Bridge because of its many colors. Just this side of the Rainbow Bridge there is a land of meadows, hills and valleys with lush green grass.
     When a beloved pet dies, the pet goes to this place. There is always food and water and warm spring weather. The old and frail animals are young again. Those who are maimed are made whole again. They play all day with each other.
     There is only one thing missing. They are not with their special person who loved them on Earth. So, each day they run and play until the day comes when one suddenly stops playing and looks up! The nose twitches! The ears are up! The eyes are staring! And this one suddenly runs from the group!
     You have been seen, and when you and your special friend meet, you take him or her in your arms and embrace. Your face is kissed again and again, and you look once more into the eyes of your trusting pet.
     Then you cross the Rainbow Bridge together, never again to be separated.

I'll be seeing you at the Rainbow Bridge my dear friend Andre.
Peace and Joy
Miz Helen

Wednesday, April 13, 2011

Full Plate Thursday 4-14-11

Welcome to another great week of  Full Plate Thursday. We had some really bad weather earlier in the week and we are so grateful that our garden was spared. I am so excited to see you here today and can't wait to see what you have in your food basket for us today. We are going to have so much fun today with some of the greatest cooks on earth! Thank you so much for coming today and sure hope you come back next week!

This Is How I Filled My Plate Last Week
Breakfast
Banana's Judee at Gluten Free A-Z Blog
Egg Benechick Renee at My Kitchen Adventures
Caramel Apple Cinnamon Rolls  Jaime at I'm a Mom Not a Professional

Morning Snack
Resurrection Rolls  Kristi at I Should Be Mopping The Floor

Lunch
Black Bean Salsa  Denise at Creative Kitchen
La Bamba Mexican Casserole with Homemade Chips  Debbi at Debbi Does Dinner Healthy &Low Calorie
Homemade Tottilla Flour Tortillas  Kelly at Once a Month Mom
Struesel Apple Pie Minis  Missy at Simply Red

Afternoon Snack
Ginger Hermits Jane at Make Ahead Meals For Busy Moms

Dinner
Lemon and Dill Chicken  Cindy at Hun...Whats for Dinner
Saffron Orzos  Jackie at Crest Cottage Creations
Asparagus Spears With Sesame K at Cooking with K
Key Lime Pound Cake Lynn at Life of a Foodie and Her Family
with
Lemon Buttermilk Sherbet Joy at Kitchen Flavours
If You Helped To Fill My Plate Today Please Take This Red Plate Home
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!

Tuesday, April 12, 2011

Warm Cauliflower Salad

It was early Saturday morning and my "Honey Bunny" and I were watching the news before we started our day.Chef Marco Canora a restaurateur and cookbook author, was the featured Chef on the cooking segment. He prepared this Warm Cauliflower Salad with Caper Vinaigrette. We talked about how delicious  the salad would be and decided to try it... we were so excited about the salad I wanted to share it with you.
Warm Cauliflower Salad With Caper Vinaigrette
Prepare The Red Onion
Add The Warm Cauliflower and Vinaigrette
Enjoy!
Warm Cauliflower Salad With Caper Vinaigrette
Chef Marco Canora
Prepared In Miz Helen's Kitchen
By Miz Helen
1 head cauliflowers
1 small red onion, thinly sliced
For The Vinaigrette
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped capers
2 tablespoons chopped parsley
pinch of salt
coarsely ground black pepper
Bring a large pot of water to a boil, season with salt until it tastes like the ocean
Add sliced red onion to a large mixing bowl. Boil cauliflower to your desired doneness, strain.
Add hot cauliflower to mixing bowl. Mix together all ingredients for vinaigrette and dress cauliflower and onion with vinaigrette, salt and pepper to taste.
Serve warm or at room temperature. It is important to dress while hot.
Recipe Tip
We had about 2 servings left over and I served it the next day for lunch, cold on a lettuce leaf. It was delicious. I am already planning on this as a cold summer salad for those great evening dinners on the patio.
Print Recipe 

We were so happy to have you join us this evening to try our new discovery. We hope you will come back real soon to try more of our new food discoveries.
Peace and Joy


Sunday, April 10, 2011

Whats For Dinner Next Week: Roja Pork Tenderloin

I got so excited when I got your email saying you would be able to stop by today. I can't wait to show you everything that we have been doing in the garden and the new out door kitchen. Come on back to the kitchen with me and I will get you some Berry Tea and a tea cake. We will just enjoy our tea and catch up a bit. I can show you my menu for next week and get your suggestions, lets get started.

Feature Recipe
Thursday

Roja Pork Tenderloin

The Menu

Monday
Southwest Quiche
Green Tossed Salad
Left Over
From Sunday
Carrot Cake

Tuesday
From Sunday
Leftover Roast
Beefy Pot Pie
Lettuce and Tomato Salad
Chocolate Cream Pie

Wednesday
Baked
Chicken Breast Supreme
Wild Rice and Broccoli Bake
Fresh Fruit Salad
Cottage Bread
Left over
Chocolate Cream Pie

Thursday
Feature Recipe
Roja Pork Tenderloin

Fresh Steamed Green Beans
Sweet Potato Salad
Mexican Cornbread
Vanilla Flan
with
Caramel Sauce

Friday
From
Full Plate Thursday
Dinner
Cucumber Mustard Dill Salad Michele at The Best of My Nest
Fish Friday Mediterranean Halibut Mint and Feta  Elizabeth at It Happens at Dinner
Creamed Spinach Chaya at Chaya's Comfy Cook Blog
Grandma Blocks Sour Cream Cake Mary Ann and Mother at Rockn Recipes

Saturday
Grill
Southwest Turkey Burgers
Baked Sweet Potato Chips
Pinto Beans
Sour Cream Pound Cake
With
Fresh Berries

Sunday
Roasted Rosemary Leg of Lamb
 Creamed Spinach Bake
New Potatoes
Green Tossed Salad
Hot Yeast Rolls
Berry Shortcake

The Recipe
Onions In The Slow Cooker
Sear The Tenderloin
Prepare The Sauce
 Fischer Wieser
Hot Plum Chipotle Sauce
Can Be Found In Most Super Markets
In The Slow Cooker For 4 Hours
Enjoy!

Roja Pork Tenderloin
Miz Helen's Kitchen
2 1/2 to 3 pound Pork Tenderloin
3 medium size yellow onions in medium slice
4 cloves garlic minced
2 teaspoons salt
2 teaspoons pepper
4 teaspoons chili powder
3 teaspoons cumin
2 cups tomato sauce
1/4 cup molasses or pancake syrup
3 tablespoons red wine vinegar
2 tablespoons brown sugar
1/2 cup Hot Plum Chipotle Sauce
2 tablespoons EVOO
Wash the Pork Tenderloin and pat it dry. 
Mix the salt pepper chili powder and cumin together, rub the tenderloin all over with the season mix Set aside
Place the sliced onion and garlic in the bottom of a slow cooker
In a very hot skillet with 2 tablespoons of EVOO sear the tenderloin, then place it on top of the sliced onions in the slow cooker.
In the skillet that you seared the meat pour the tomato sauce, molasses or syrup, vinegar, brown sugar and Chipotle Sauce. Heat to medium heat to extract the "goodie" from the bottom of the pan and mix well
Pour the tomato mixture over the tenderloin, onions and garlic.
 Cover and cook on high for 4 hours
Serve sliced or as pulled pork.

When I served this tenderloin the first day I sliced it and served it at dinner. Then next day for lunch, I served it as pulled pork on a bun. This tenderloin is just delicious and a great dish for company.

It has been great spending time with you again. I sure hope to see you again on Thursday at  
Full Plate Thursday!
Peace and Joy
Friday


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