Wednesday, February 29, 2012

Full Plate Thursday 3-1-12

Welcome to Full Plate Thursday and Welcome to Spring! I am so excited to see you today, I just came back in from the garden and checking our spring onions, they are doing so good, and can't wait to have the first fresh green onions. I snapped a few photos of spring flowers for you to enjoy today and let you know that Spring is on the way.  We are having lunch by the garden today and I can't wait to see what you have brought, come on in and lets get started.

 It's A Sea of White and Purple Wild Flowers

This is How I Filled My Plate Last Week
Breakfast
Whole Wheat Blueberry Lemon Yogurt Pancakes  at Angie's Sweet Natured Treats
Morning Snack
Coconut Milk Crumpets  at An Irish Village Pantry
Lunch
Chinese Chicken Tangerine Salad  at Sumptuous Spoonfuls
Apple Blackberry Crisp  at Gluten Free Pantry
Afternoon Snack
Amazing Apple Fritters  at Life Is Sweets
Dinner
Pork and Vegetable Casserole  at Cozy Home Kitchen
Chocolate Oreo Cream Cake  at The Wednesday Baker
Special Recipe to Honor All The Grandma's 
Chicken In A Cloud  at Something Sweet Something Salty

If You Helped Me Fill My Plate Today Please Take The Red Plate Home
The Code Is On The Sidebar

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

Monday, February 27, 2012

Cranberry Pork Gravy

One of the time saving meal planning tips that I learned along the way was to plan the leftovers and to make the cooking time really count for something. If you are going to be cooking in the slow cooker or oven for 4 to 6 hours make enough to have at least 2 or 3 meals. I recently made this wonderful Rosemary Pork Roast (Link) and this recipe is the planned left over that I had from that roast.

Cranberry Pork Gravy

Cranberry Pork Gravy
Miz Helen's Kitchen
2 cups broth from the left over Rosemary Pork Roast
1 cup onions from the left over Rosemary Pork Roast
1 to 2 cups Rosemary Pork Roast chopped
1 cup whole cranberry sauce
1/2 cup whole cranberries
Optional:2 to 3 tablespoons Corn Starch to thicken the Gravy
In a large skillet heat the broth, onions, meat,cranberries and cranberry sauce. Bring the mixture to a boil and then cook on low heat for 15 minutes. Serve on Mashed Cauliflower, Mashed Potatoes, Rice, or Noodles. This is a great planned left over that we really enjoy and hope you will too.
Recipe Tip
This leftover Cranberry Gravy can be made with Pork or Beef and you can always substitute Beef or Chicken Broth if you don't have enough with your left overs. 

This Gravy Has a Fabulous Flavor

Served with Apple Cole Slaw over Mashed Cauliflower
Enjoy!

 Its a really good friend that can sit at your kitchen table and enjoy a good meal of leftovers with you, so I know you are a good friend. It was sure good to spend some time with and hope you will come back real soon!
Peace and Joy
Miz Helen

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This Post Is Linked To:
Foodie Friday



Saturday, February 25, 2012

Whats For Dinner Next Week 2-26-12

We have been enjoying some beautiful weather that has allowed us to be outdoors and get out in the yard and garden. I just love when Spring begins to show itself and the pretty wild flowers begin to bloom. I have gathered some Wild Chives in the past week and they are so good to add wonderful flavor to a dish. Come on back to the back and you can pick some Wild Chives and we will talk about The Menu for next week.

Sunday

Mashed Cauliflower
Flat Green Beans
Tossed Green Salad
Cranberry Sauce
Coconut Cake

Monday
 Baked Tortilla Chips
Leftover
Coconut Cake

Tuesday
From Sunday Leftover
 Mashed Potatoes
Apple and Carrot Cole Slaw
Toffee Bit Cookies

Wednesday
From 
Miz Helen's Kitchen Table Cookbook
Baked Sandwich
Tossed Green Salad with Orange Dressing


Thursday
From 
 Dinner
Cranberry, Carrot and Celery Slaw  at East Natural Food
Garlic Cheddar Biscuits  at Southern Belle as an Army Wife
Mini Warm Chocolate Cakes  at Recipes To Nourish

Friday
Pan Seared Catfish
 Oven Baked Spicy Sweet Potato Fries
Cole Slaw
Key Lime Cup Cakes

Saturday
Stacked Enchiladas
Mexican Salad
Homemade Salsa
Vanilla Flan

I am so happy that you stopped by today, I always look forward to your visits. Hope you have a fabulous week and come back soon!
Peace and Joy

Wednesday, February 22, 2012

Full Plate Thursday 2-23-12

I am so excited, there are little wild flowers blooming all over our grounds here at The Cottage. I am so excited that you are here and Welcome to Full Plate Thursday. We have Wild Chives blooming everywhere, so help yourself, they are great in a recipe. Bring in your basket of goodies,  I can't wait to see what you brought today.

This Is How I Filled My Plate Last Week
Breakfast
Orange Veggie Juice  at Let Birds Fly
Morning Snack
Mini Baked Donuts at  Family Fresh Meals
Lunch
Red Beans and Cornbread   at Sweet Nothings
French Macarons  at Debalicious
Afternoon Snack
Dinner
Cranberry, Carrot and Celery Slaw  at East Natural Food
Garlic Cheddar Biscuits  at Southern Belle as an Army Wife
Mini Warm Chocolate Cakes  at Recipes To Nourish

If You Helped Me Fill My Plate Please Take This Red Plate Home
The Code Is On The Side Board

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

Tuesday, February 21, 2012

Rosemary Pork Roast Slow Cooker

I just love all the deep flavors of winter, the Rosemary, Thyme and Sage,  that are in this recipe. I am able to go out to my Herb Garden and pick the fresh herbs, then stop by the barn and pick up the Pearl Onions from the cold bin, then I am off to the kitchen.  The smell of this Pork Roast will have everyone rushing to the kitchen to find the wonderful meal that awaits them at the end of a cold winters day.

Rosemary Pork Roast

Rosemary Pork Roast
Miz Helen's Kitchen
3 to 4 pound Boston Butt Pork Roast
8 cups pearl onions
1 tablespoon olive oil
2 teaspoons thyme
2 teaspoons sage
2 teaspoons rosemary
2 sprigs rosemary
2 cloves garlic chopped
1 teaspoon salt
2 teaspoon pepper
2 cups Apple Juice
Mix together the thyme, sage, salt, pepper and 2 teaspoons rosemary. Rub the Pork with the season mix on all sides until all the sides are covered well. 
Pour the olive oil into a very hot skillet and sear the Pork until brown on the outside. Move it immediately to the hot Slow Cooker. 
Place the Pork in the slow cooker and place the pearl onions and the garlic around the Pork. 
Pour the apple juice around the edge of the Slow Cooker so you don't wash off the season of the Pork and place the two sprigs of rosemary on top of the Pork.. Cover and cook on high for 4 hours and finish on low for 2 hours. 

This Pork Roast Smells Heavenly and is Delicious!

Enjoy Your Roast

I sure am glad that you were able to come have dinner with us this evening. We always look forward to your visits and hope you enjoyed your Pork Roast. Yes we do have left overs and we will be making a fabulous dish from the leftovers so you will have to come back and try that out. Cranberry Pork Gravy (Link)  We will look forward to seeing you soon!
Peace and Joy

Saturday, February 18, 2012

Whats For Dinner Next Week 2-19-12

We have been getting some much needed rain, it is so nice to just get a  cup of tea with a great muffin and sit by the fire with a good book. I am happy that you could stop by today, come on in and get warm by the fire, I will get you a cup of tea and we will talk about The Menu for next week.


Sunday
Green Chili Chicken Bake
Green Chili Chicken Bake (Link)
Pineapple and Black Bean Salsa
Mexican Salad with Chipotle Dressing
Homemade Tortillas
Southwest Brulee
Southwest Brulee (Link)

Monday
Homemade Tomato Vegetable Soup
Ultimate Grilled Cheese

Left Over
Southwest Brulee

Tuesday
 Fat Tuesday
Red Beans N Rice

Miz Helen's Kitchen
Adapted From
Miz Helen's Kitchen Table Cookbook
1 pound dry Red Beans
1 1/2 pounds hot smoked sausage
4 slices bacon browned
1 green bell pepper chopped
1 yellow onion chopped
2 cloves garlic minced
8 ounces tomato sauce
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon Worcestershire sauce
Tabasco to taste
Cayenne Pepper to taste
Sort and wash the Red Beans. In a large mixing bowl, cover the beans with water and soak overnight. Drain the beans the next morning.
Brown the bacon and drain it on a paper towel
In the skillet with the bacon fat saute the sausage,bell pepper, onion, and garlic
Add the Red Beans, sauteed sausage,bell pepper, onion, garlic, oregano, thyme, Worcestershire, and tomato sauce to a Slow Cooker and mix well.
Cover the Red Bean, sausage and vegetable mix with water then add the Tabasco and Cayenne
Cover the Slow Cooker and cook on high for 4 hours or on low for 8 hours
Serve on rice
Recipe Tip
Be sure and invite a friend to enjoy this Cajun delight with you or plan on left overs. This dish freezes well for up to 3 months. I freeze a bag of the beans and a bag of the rice then put both in a larger bag and the whole meal is ready to go.

Tossed Green Salad
Corn Bread
 Bread Pudding
 Bread Pudding (Link) 

Wednesday
 Left Over Red Beans and Rice
Washington's Birthday
Cherry Pie with Blue Bell Of Course

Thursday
Slow Cooker
Pulled Pork Sandwiches
Baked Sweet Potato Chips
Left Over
Cherry Pie

Friday
From
Full Plate Thursday
Dinner
Baked Garlic Tomato Salmon  at The Liberated Kitchen
Fan Pastry  at Kitchen Flavors

Saturday
Off To The City
Attending 
The Anniversary Party

I have really enjoyed  our visit today, I always look forward to your visits. I have a basket of muffins for you to take home with you so don't forget them. Be safe and stay warm, hope to see you again real soon!
Peace and Joy

Wednesday, February 15, 2012

Full Plate Thursday 2-16-12

I am so excited to see you today, welcome to Full Plate Thursday! I hope that there wasn't to much ice on the bridge when you come out today. The lake always looks real pretty in the winter, but sometimes that bridge can be a little slick. We have a big pot of Apple Cider and a pot of Vegetable Broth simmering on the stove so go on in and help your self and get warm by the fire. I can't wait to see what you brought today, it will be so good!

This Is How I Filled My Plate Last Week
Hot Sausage Gravy and Biscuits  at A Season For All Things
Morning Snack
Banana Nut Butter Balls  at The Willing Cook
Lunch
Mint Garlic Chicken with Lime Pepper Corn Salad  at Tips For Delicious and Healthy Cooking
For The Brown Bag Lunch
Valentine Lunch Bag  at Atelier Ceclia Rosslee
Afternoon Snack
Pink Hot Chocolate  at Simply Sweet N Savory
Valentine Mug Cookies   Thing That Make You Say Mmmmm!
Dinner
Baked Garlic Tomato Salmon  at The Liberated Kitchen
Fan Pastry  at Kitchen Flavours

If You Helped Me Fill My Plate Today 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!
Thank You So Much For Coming Today and Come Back Soon!

Monday, February 13, 2012

Slow Cooker Chili

We have been planning a special pot luck supper with some friends and we all decided the theme would be a Chili and Soup Supper.  I was looking for a different recipe to bring and this one was just perfect.  When I made it to try it out, I knew it would be a winner for the party and that we would make it over and over for our family to enjoy, it is a great chili and so easy to cook in the Slow Cooker, hope you enjoy your chili!

Slow Cooker Chili



  Doug and Liz  at Pocket Change Gourmet really don't need much introduction, although Pocket Change Gourmet is not that old,  most of you know Liz as The Cupcake Lady from Hoosier Homemade . Pocket Change Gourmet is a combined effort of  Doug and Liz and was born out of a desire to share their passion of cooking for their family using easy, creative recipes and saving money at the same time.


Slow Cooker Chili
Miz Helen's Kitchen
2 pounds Ground Beef, cooked and drained
2 cans Tomato Soup
2 cans Water
1 large Onion, chopped finely
1 tablespoon Minced Garlic
2 cans Chili Beans
2 cans Pinto Beans
2 cans Chili Style Tomato Sauce
2 tablespoons Worchestire Sauce
2 tablespoon Garlic Salt
5 tablespoons Chili Powder ( Liz usually uses a little less)
1 teaspoon Cumin
Dash of Pepper
Cook ground beef, onion and garlic, drain
Add all ingredients to slow cooker
Cook on low 4-6 hours or high 2-4 hours
Recipe Adjustments
I cut the recipe in half because I didn't think all of the ingredients would fit in my Slow Cooker, and it would not have, because it was pretty full with just half. I used 3 tablespoons of Chili Powder and 2 teaspoons of cumin, but we like our food fairly spicy. 
This is a great tasting Chili that would be a very good meal for any family or a take along to any event. I will definitely be making it again.
Adapted From Pocket Change Gourmet




It Sure Smelled Good Simmering Away in The Slow Cooker



 Enjoy Your Chili!

Thank you so much for stopping by today to enjoy this great bowl of Chili with us. Your visits are always very important to me so come back soon! 
Peace and Joy


Saturday, February 11, 2012

Whats For Dinner Next Week 2-12-12

We just got home from a visit with our new Great Granddaughter Ella June, she is just a little doll, we had so much fun! Come on in and I will tell you all about the trip show off the photos and we can talk about next weeks menu, you know how Grandma's are.


Sunday
Jambalaya
Green Tossed Salad
Cajun Corn Bread

Monday
Vegetable Soup
Biscuits
Left Over
Bread Pudding

Tuesday
Valentine Dinner
Sweet Potato Casserole
Green Beans

Wednesday
Baked Ziti
Tossed Green Salad
Garlic Bread
Left Over Chocolate Cake

Thursday
From 
Lunch
Ginger Carrot Soup with Apples  at Bookcase Foodie
V-8 Veggie Crackers  at Grandma Loy's Kitchen
Homemade Conversation Hearts   at Cupcake Apothecary
Friday
Herb Crusted Salmon with Dill Sauce
Steamed Asparagus
Cauliflower Puree
Grapefruit and Avocado Salad
Herb Hot Rolls



Wednesday, February 8, 2012

Full Plate Thursday 2-9-12

The warm weather "treat" has gone and it is plenty cold again. They say if you don't like the weather in Texas just wait til tomorrow and it will change, that's for sure. I am sure glad to see you today, we are going to have lots of wonderful food here to warm us up, with good laughs and fellowship to enjoy. I can't wait to see what you have brought today.

This Is How I Filled My Plate Last Week
Breakfast
Happy Valentine Mini French Toast  at Will Cook For Smiles
Morning Snack
Valentine Tarts  at Healthy Family Cookin
Lunch
Ginger Carrot Soup with Apples  at Bookcase Foodie
V-8 Veggie Crackers  at Grandma Loy's Kitchen
Homemade Conversation Hearts   at Cupcake Apothecary
Afternoon and Dinner
Super Bowl Party
Man Dip at Kitty's Kozy Kitchen  Bacon Wrapped Jalapeno Appetizers at Aunt Nubby's Kitchen
Not Your Mama's Dip at The Rickett Chronicles  Cheese Football at What's Cooking Love?
Pickle Dip at Happier Than A Pig In Mud Gluten Free Super Bowl Food at Gluten Free A-Z
Healthy Super Bowl Food at Whole New Mom  Superbowl Party Food at My Heats Desire
Game Day Mac N Cheese at Winelady Cooks Super Bowl Eats Hun...Whats For Dinner?
Cajun Superbowl Favs at Cajun Delights
If You Helped Me Fill My Plate Today Then Take This Red Plate Home
The Code Is On The Side Board

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


Tuesday, February 7, 2012

Hershey's "Perfectly Chocolate" Chocolate Cake

This is an awesome Chocolate Cake, it is so moist with just the right amount of chocolate, and of course you can never get to much chocolate. Christina Williams at The Foodie Entourage brought this wonderful chocolate cake to my Full Plate Thursday recently. Christina started The Foodie Entourage in 2010, she is a freelance writer, web builder and has made chocolates and pastries professionally on and off for the past ten years. 



Hershey's "Perfectly Chocolate" Chocolate Cake
 Miz Helen's Kitchen
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 degrees. Grease your baking pans and dust with cocoa powder instead of flour.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

"Perfectly Chocolate" Chocolate Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup Hershery's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter, stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.
Yields about 2 cups frosting.

Easy Chocolate Ganache Topping
If you want to cover the cake with a quick and easy ganache instead of frosting, simply melt a bag of chocolate chips in the microwave (on high, one minute at a time) for a few minutes, then add a few tablespoons of unsalted butter (must be real butter) and stir until completely melted and incorporated.  Spoon the melted chocolate on top of the cake or mini cakes and use the bottom-side of a large spoon to spread the chocolate (starting from the middle and working in a circular motion) until the chocolate begins to drip down the sides. Then use a zester or grater and a bar of chocolate to sprinkle the top with chocolate shavings.
Adapted From Hersheys
and Christina Williams

 I Used Two 9 Inch Pans For The Recipe

This is A Great Frosting, It Works Really Well

This is a Great Chocolate Cake

Enjoy Your Cake!
I am so happy that you stopped by to have a nice slice of this wonderful cake with me today. I always look forward to your visits and hope you will come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To:
Foodie Friday
Happy Friday Valentine Link Up
Melt In Your Mouth Monday
Makin You Crave Monday
This Weeks Cravings
Trick or Treat Tuesday
Cast Party Wednesday
Whats Cooking Wednesday





Monday, February 6, 2012

Cranberry Chicken Salad Surprise For Amy


  

We are all so excited to surprise you with this virtual Baby Shower today, we have all been just waiting for this day to surprise you! Each of us will be bringing a very special dish for you to enjoy at your shower today. I am bringing  a lovely Cranberry Chicken Salad served on Endive Spears.

Cranberry Chicken Salad on Endive

Cranberry Chicken Salad
Miz Helen's Kitchen
All The Ingredients In This Recipe Were Made With Organic Gluten and Sugar Free Products
2 cups cubed, poached chicken breast
1 Red Apple, unpeeled and chopped fine
3/4 cup celery chopped fine
3/4 cups dried cranberries
1 tablespoon lemon juice
3/4 cup Greek Yogurt
1/4 cup Mayonnaise (homemade Lemon)
1 teaspoon thyme
1/2 teaspoon poultry seasoning
sea salt and fresh ground pepper to taste
Poach the chicken breast in a seasoned poaching liquid of water, 1 chopped celery rib, 1 chopped carrot, 1 onion large chop, 1 garlic pod whole, 1 tablespoon sea salt cover with water and poach the chicken until tender and cooked through. Remove the chicken from the poaching liquid and set aside to cool.
When the poached chicken is cooled chop the chicken, fine chop. 
Chop the apple and toss with the lemon juice.
To the chicken add the apple, celery and cranberries.
Mix the Greek Yogurt and mayonnaise with the thyme and poultry seasoning. 
Add the sauce  mix to the chicken and mix well.
Salt and Pepper to taste
For the shower I am serving the Chicken Salad on chilled Endive Spears.
Print Recipe 

When a baby comes into our life it is a beautiful gift from God, and what a special gift little Nate will be to you and Joe. Nate is getting the greatest family to be a part of, two of the most loving Parents, Grandparents, Aunts, Uncles, Cousins, and close friends, including all the puppies,  he will be loved and cherished everyday of his life. It will be a very special blessing to meet Nate and a joy to watch him grow up. 
I am giving you one of my big hugs!
I love You Miz Amy!
Miz Helen



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