Monday, April 30, 2012

Spring Garden Blooms

I just love to take a morning walk through the garden's here at The Cottage. Many plant's are beginning to bloom and the aroma of the garden is divine.  I invite you to take a walk with me this morning, bring your coffee and we will get started.

Blackberries Are Loaded with Beautiful Blooms

Tomato Bushes are Blooming

The Wild Chives Are Everywhere

The Collard's are Beautiful

Sage Smells So Good

Japanese Maple Made It Through The Drought of 2011

The Climbing Don Juan Heirloom Roses are Just Beautiful

 In Full Bloom The Beautiful Magnolia's

I sure hope that you enjoy the walk through the gardens with me this morning. I just love it when you can stop by for a visit and sure hope you come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Your Cozy Home Party 

Friday, April 27, 2012

Whats For Dinner Next Week 4-29-12

It has been very sad here at The Cottage, we lost our beloved Jaque this past week. He was with us for 12 1/2 years and was a member of our family, we will miss him.   Spring is a time of renewal of life so we are given the hope that we will see him again at The Rainbow Bridge. Come on to the back porch and sit with me and we will talk about next week's menu, sounds like it might be time for some good comfort food.


Sunday
 Herb Roasted Sweet Potatoes
Swiss Chard Saute' with Fresh Onion and Bacon
Fresh Salad Greens with Strawberries
Hot Cottage Rolls


Monday
From 
 Mediterranean Black Bean Burger at   Gluten Free SCD and Veggie
Sell Your Soul Deviled Eggs  at  2 Crafty 4 My Skirt
Black Bean Salad  at  Mere Thoughts from a Mommy of Boys
Bottomless Key Lime at  The Tasty Alternative

Tuesday
Tuna Salad Lettuce Cups
Asparagus Soup
Cantaloupe
Left Over 
Spicy Peach Shortcake

Wednesday
Green Tossed Salad
Oven Baked Tortilla's
Left Over 
Key Lime Pie

Thursday
Spaghetti and Meatballs
Green Tossed Salad
Garlic Bread
Chocolate Chip Cookies and Blue Bell

Friday
Shrimp Veggie Stir Fry
Fried Brown Rice with Veggie
Fortune Cookie and Vanilla Pudding

Saturday
Cinco de Mayo
Chipotle Pork Tenderloin
with
Mango Salsa
Mexican Potato Casserole
Mexican Vegetable Salad
Oven Baked Tortillas

It is always so nice to have a friend stop by and visit for awhile.  I always look forward to your visit and hope that you will come back real soon, hope you have a great week!
Peace and Joy

Wednesday, April 25, 2012

Full Plate Thursday 4-26-12


Welcome to Full Plate Thursday! I am so happy to see you today, you got here just in time we are heading to The Garden Gate to tour the new vegetable plantings and the yummy vegetable dishes that we will be making this spring and summer.  We are definitely seasonal food lovers here at the cottage and I know that some of you are as well. I can't wait to see what you have in your basket to share today, so lets get started.  Thank you so much for coming to Full Plate Thursday and sharing your wonderful food with all of us!

I am adding a New Feature  for the Spring and Summer that I think you will enjoy and I know I will.
Spring and Summer Canning or Preserving  Projects


This Is How I Filled My Plate Last Week
Breakfast
Apple Puff Pancake at  The One With the Cupcakes
Morning Snack
The Go To Smoothie and Smoothie Secrets at  Cookin' Up Good Times
Peanut Butter and Jelly Crepes  at  Cook with Sara
Lunch
Mediterranean Black Bean Burger at   Gluten Free SCD and Veggie
Sell Your Soul Deviled Eggs  at  2 Crafty 4 My Skirt
Black Bean Salad  at  Mere Thoughts from a Mommy of Boys
Bottomless Key Lime at  The Tasty Alternative
Afternoon Snack
Peach Iced Tea  at  Everyday Mom's Meals
Chocolate Spice Cupcakes at  Simple Girl
Dinner
Three Freezer Slow Cooker Meals  at  Love and Butter
Spinach Salad with Cumin Vinaigrette at  Happy Canadian Home
Fresh Orange and Vanilla Cake    at  Feeding My Temple
Spring and Summer Canning or Preserving Projects
Homemade Tomato Jam  at A Flock In The City

If You Are Featured This Week 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!

Tuesday, April 24, 2012

Stuffed Peppers

We grow Bell Peppers in our garden every year and one of the ways we enjoy the Bell Pepper is stuffed, we just love Stuffed Peppers.  When we have an abundance of peppers in the summer we will make up several Stuffed Peppers and freeze them, it is great to have that much of the meal already prepared. If you follow along with this blog you may have noticed that Stuffed Peppers are often times on my menu, "What's For Dinner Next Week". I have had several request for my Stuffed Pepper recipe so today I am happy to share it with you.
Stuffed Peppers
 

Stuffed Peppers
Miz Helen's Kitchen
The Stuffed Peppers
4 large Bell Peppers, washed, cut in half and seeded
1 1/2 pounds ground chuck ( we are very fortunate to have grass fed beef)
1 medium onion, chopped fine
1/2 cup oats
1/4 cup Worcestershire
Dash Tabasco (sometimes I put more than a dash)
1 egg, beaten
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried basil
1 teaspoon garlic salt
1 1/2  cups water
Mix the ground chuck, onion, oats, Worcestershire , Tabasco, egg, salt, pepper, basil, and garlic salt together until mixed very well.
Stuff each half of the pepper with the meat mixture. Place the Stuffed Pepper into a baking dish and pour 1 1/2 cups water into the bottom of the dish.
Cover and bake at 350 degrees for 1 hour
Remove the peppers from the oven, uncover and spread the sauce on the peppers
 The Sauce
1 1/2 cups tomato paste
1/2 cup Apple Cider Vinegar
3/4 cup Honey
3/4 cup water
1 teaspoon salt
1 teaspoon pepper
Mix all the above ingredients together until desired consistency
Spread on top of peppers
Bake uncovered at 350 degrees for 30 minutes
Enjoy!

 Bake Covered  For 1 Hour

 Prepare The Sauce


 Bake Uncovered 30 Minutes

Enjoy!


 I am so happy that you stopped by to have these Stuffed Peppers with us today.  If you have a space grow  your own Bell Peppers, they taste so good. You can even grow them in a pot on your patio, it will be fun to watch them grow.  Hope you have a wonderful week and come back to see us real soon!
Peace and Joy

Friday, April 20, 2012

Whats For Dinner Next Week 4-22-12

I was having my morning coffee on the back porch today and I had the best surprise, our first humming bird of the season came to visit. We really enjoy our humming birds, they are always so fascinating to watch and we are so excited when the first visitor comes to our Cottage in the spring. Come on back to the porch with me and have some coffee and coffee cake, then we will watch for the humming birds to come back. I am planning next weeks menu and you can give me some suggestions.


Sunday
Green Tossed Salad
Strawberry Cake

Monday
Vegetable Crock Pot Chili
Grapefruit and Avocado Salad
Corn Bread Muffins
Left Over 
Strawberry Cake

Tuesday
Made With The Left Over From Sunday
Black Bean Salsa Chicken
Black Bean Salsa Chicken Casserole
 Tossed Spring Greens
Cottage Rolls
Pineapple Crisp

Wednesday
Cottage Bread
Brownie Sundae

Thursday
Philly Cheese Steak Sandwich
Baked Sweet Potato Fries
Butterscotch Pudding and Sugar Cookies

Friday
 Grilled Cedar Plank Salmon
Roasted Spring Vegetables
Brown Rice
Tossed Green Salad
Blackberry Pie with Sweet Cream

Saturday
From
Dinner
Succulent Brisket with Onion Gravy  at Louanne's Kitchen
Jalapeno and Cheese Grilled Potatoes  at Little Mommy, Big Appetite
Lemon Balsamic Grilled Asparagus  at Amee's Savory Dish
Strawberry Sorbet  at Homegrown Beanes



I sure am glad that you were able to stop by and have coffee with me this morning and I am so happy that you got to help me welcome the hummingbird's for this season. Your visits are always very important to so come back soon!
Peace and Joy

Wednesday, April 18, 2012

Full Plate Thursday 4-19-12

I am so excited to see you today and Welcome to Full Plate Thursday!  Come on back to the Garden area we are having our party out near the Herb Garden today, some of the herbs are in full bloom and they smell so good. We have some nice herbed tea both hot and cold, it is very refreshing and I just know that someone will bring just the perfect treat to go with the tea.  I can't wait to see what you have in your basket today so lets get right to it. Thank you so much for coming today  your visit is always special to me!

This Is How I Filled My Plate Last Week
Breakfast
Carrot Cake Pancakes  at Recipes to Nourish
Morning Snack
Fudgy Chocolate Muffins  at Colletta's Kitchen Sink
Lunch
Bacon and Mushroom Stuffed Chicken  at The Kitchen Witch
Bacon and Green Bean Potato Salad  at Lady Behind The Curtain
Banana Colada Ice Cream with Spiced Fruit Compote   at Sumptuous Spoonfuls
Afternoon Snack
Cherry Chocolate Chip Muffins  at Cozy Home Scenes
Cherry Limeade  at Mrs. Happy Homemaker
Dinner
Succulent Brisket with Onion Gravy  at Louanne's Kitchen
Jalapeno and Cheese Grilled Potatoes  at Little Mommy, Big Appetite
Lemon Balsamic Grilled Asparagus  at Amee's Savory Dish
Strawberry Sorbet  at Homegrown Beanes

If You Helped To Fill My Plate Then 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!

Tuesday, April 17, 2012

Aunt Bluette's Spicy Peach Shortcake

Aunt Bluette is a southern character in Michael Lee West new Novel "A Teeny Bit of Trouble". I have made this Spicy Peach Shortcake because it is a dish that I think Aunt Bluette may have made and really enjoyed serving to all her southern friends and family.

Aunt Bluette's Spicy Peach Shortcake

Aunt Bluette's Spicy Peach Shortcake
Miz Helen's Kitchen
Spicy Peaches
2 1/2 cups Peaches, sliced
1/2 cup Peach Juice from the Peaches or 1/2 cup of water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/8 teaspoon Cayenne Pepper (optional)
3 tablespoon Corn Starch mixed with 3/4 cup water
Peel the peaches and slice them. Place the peaches in a medium sauce pan with the liquid.  Add the sugar and all the spices and mix well.  Heat over medium heat until the mixture comes to a boil, stirring the mixture. When the mixture come's to a boil pour the mixed Corn Starch into the peach mixture and remove from the heat, stir the mixture until it is thick. This can be served hot or cold. Can be used for Shortcake, on top of Ice Cream or as a fruit compote.

Shortcake
Miz Helen's Kitchen
3 cups flour
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup butter chilled and cut into small pieces
1 cup milk
1 egg plus 1 tablespoon water
Combine the flour, sugar, baking powder,and salt
With a pastry blender cut the butter into the flour mix until the mix resembles coarse meal.
Add milk and mix until dough holds together, adding more milk if needed
Turn the soft dough onto a floured surface and knead gently 8 to 10 times.  Pat it out about 3/4 inch thick and cut into rounds
Place on a greased baking sheet
Combine the egg with 1 tablespoon water and brush the top then sprinkle with sugar
Bake 12 to 15 minutes at 425 degrees
Split the Shortcake and serve warm with fruit

Spicy Peaches Mixed

I Use Real Butter

This Dough Is Light and Fluffy

Split The Shortcake and Add The Peaches

Sure Hope You Enjoy This Spicy Peach Shortcake!


I sure am glad that you stopped by today to have some Spicy Peach Shortcake. Your visits are always important to me so come back soon!
Peace and Joy
Miz Helen 

 I have not received any compensation for this post, or views and  the recipes are from Miz Helen's Kitchen
 This Post Is Linked To:
Full Plate Thursday
Foodie Friday
Foodie Frrrrriday
Mix It UP Monday
Southern Sundays
Making You Crave Monday
Melt In Your Mouth Monday
Hunk of Meat Monday
Tempt My Tummy Tuesday
Tuesday At The Table
Your Cozy Home Party
Trick or Treat Tuesday
Hearth and Soul Blog Hop
Tasty Tuesday
Whats Cooking Wednesday
Cast Party Wednesday
Newly Weds Linky Party
Rock N' Share
Mrs. Fox's Sweet Party
Sweet Tooth Friday
Foodie Friday Linky
Friday Favorites
Week End Potluck

Monday, April 16, 2012

Black Bean Salsa Chicken

It is already time for the The Secret Recipe Club, time goes by so fast when we are having fun. It has been fun to be a part of this monthly event. I always look forward to receiving my assignment to find out who I will meet that month and get to pick out one of their recipes to make.  This month I was excited to have Angela's Kitchen as my assignment. Angela has a great blog that is Gluten and Dairy Free, she says "because everyone deserves a cookie", and I sure agree. Although she has many great recipes I choose one that will really stretch the dollars and is very tasty.

Black Bean Salsa Chicken


Slow Cooker Black Bean Salsa Chicken
Servings:18
Angela at Angela's Kitchen
Prepared In Miz Helen's Kitchen
4 1/2 pounds boneless chicken breast or thighs, chopped
45 ounces canned black beans, rinsed and drained
3 cups frozen corn
4 cups gluten free salsa
2 cups chopped onions
2 cups chopped green pepper
1 1/2 cups chopped red pepper
1 cup chopped fresh cilantro
9 cloves garlic, minced
salt and pepper, to taste
Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.
 To Serve:
Put in slow cooker. Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in Gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.
 Containers Needed: 4 gallon freezer bags. (Angela, freezes this in 2 gallon freezer bags to make 2 meals of 8 servings)


Miz Helen's Recipe Tips
This is a great recipe that you can do so many different things with. I did add more seasons because we like it spicy. I put one bag in the freezer and cooked the remainder, then I took part of that and made a great Casserole.
Seasons Added
2 tablespoons Chili Powder
2 tablespoons Cumin
2 teaspoons Oregano
Casserole
3 cups cooked rice
4 cups Cooked Black Bean Salsa Chicken (Leftover from the Slow Cooker)
1/2 cup Mexican Blend Cheese
Mix the Rice and the Chicken together
Place in 9X13 oiled baking dish  and sprinkle the cheese on top
Bake 350 until Cheese is melted
Black Bean Salsa Chicken Casserole
Enjoy!

I sure am happy that you stopped by to visit with us today and hope you enjoy the recipe as much as we did. If you would like to be a part of The Secret Recipe Club Link just go to the link and check it out. Hope you have a great day and come back to see us real soon!
Peace and Joy
Miz Helen

Friday, April 13, 2012

Whats For Dinner Next Week 4-15-12

We are so excited, we finally have all of our row crops planted in our garden. We are so thankful that we have had plentiful rains this spring, but it delayed some of our planting. We have had so much fun just playing in the dirt, but now it's time for a little break so come back to The Garden Gate Patio and we will take a look at the garden and have a nice refreshing iced tea with these nice  hot blueberry muffins I just made. We will go over the menu for next week and pick you some fresh green onions to take with you.


Sunday
Brunch
Dutch Baby with Lemon Sugar  at  My Carolina Kitchen
Stuffed French Toast  at  A Crafty Cook
Asparagus and Bacon Quiche  at Go Ahead...Take A Bite
Spring Vegetable Cheesy Breakfast Bake   at Cupcakes and Kale Chips
Resurrection Rolls  at A Pinch of Joy  Orange Glory Rolls  at All is Amazing
Peach clafoutis at Creative Kitchen

Monday

 Garlic Bread
Strawberry Shortcake

Tuesday
 Corn Bread
Sunshine Cookies and Jello

Wednesday
Veggie Lasagna
Tossed Green Salad
Garlic Rolls


Thursday
Turkey Burgers
 Baked Spicy Sweet Potato Fries
Left Over
Brownie Tart

Friday
 Cole Slaw
Key Lime Pie

Saturday
Rib Eye on The Grill
Baked Potato
Grill Roasted Asparagus
Tossed Spring Greens
Cottage Bread
Homemade Cherry Ice Cream

I am so glad that you stopped by to visit today, I always look forward to your visits. Now don't forget your fresh green onions from the garden and have a safe trip back to the city.  Come back to see us real soon!
Peace and Joy

Wednesday, April 11, 2012

Full Plate Thursday 4-12-12




Welcome to Full Plate Thursday, I hope all of you had a great week end of Celebration.  Did you notice all the beautiful flowers as you were coming in the gate today. Spring is surely all around us and the weather has been beautiful.  I just love seasonal food's and am looking forward to see what you have brought for the party today so lets get started, I'm hungry how about you? Thank you so much for coming today your visit is always so special to me and hope you will come back real soon!

This Is How I Filled My Plate Last Week
Easter Brunch
Dutch Baby with Lemon Sugar  at  My Carolina Kitchen
Stuffed French Toast  at  A Crafty Cook
Asparagus and Bacon Quiche  at Go Ahead...Take A Bite
Spring Vegetable Cheesy Breakfast Bake   at Cupcakes and Kale Chips
Resurrection Rolls  at A Pinch of Joy  Orange Glory Rolls  at All is Amazing
Peach clafoutis at Creative Kitchen

The Easter Egg Hunt
Edible Easter Basket at Mrs Happy Homemaker
Cracked Dyed Hardboiled Eggs at Newlyweds
Hat Cookies   at Pat's Pink Apron  Bunny Lofthouse Cookies at Flavors by Four
Blue Bunnies  at The Seven Year Cottage
Easter Egg Surprise Cookies  at Hezzi-D's Books and Cooks
Bee and Flower Easter Cookies  at Mrs. Fox's Sweets 
Oreo Truffle Easter Eggs  at Making Memories
Buttercream Easter Cupcakes  at Mere Thoughts from a Mommy of Boys

If You Helped To Fill My Plate Last Week 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!

Tuesday, April 10, 2012

Garden Compost Helper

We have always tried to Compost here at The Cottage  and are very green and organic. We started out with a small Compost Bin and found it was not big enough to meet our needs on such a large property.


First Compost Bin "Little Beaver" Link

We are very excited to start this garden season off with a larger Compost Bin that will serve the needs of our entire property and maybe even sell or give away Compost to our family and friends. 

Meet Shreck 

 Leonard Putting The Finishing Touches On Our 
Garden Compost Bin "Shreck"

This is a double compartment bin that sits on a stand and it is very easy to access. Using both sides of the bin will enable us to put in up to 18 bushels of raw material.   We just give it a couple of turns a day with the easy turning handle and we have compost ready to go in two weeks. It is awesome!

 This Is Where WE Feed "Shreck"



To start your Compost Bin you will need
  • One layer of dry grass, leaves or shredded newspaper
  • One layer of green grass, leaves, tree clippings, or vegetables scraps
  • DO NOT USE ANY DAIRY OR MEAT PRODUCTS
  • Egg shells are great
  • Tea or Coffee grounds are great
  • Place your Bin in a sunny area because it won't make compost if it does not get hot enough
  • The interior of the material in the bin needs to get to 150 to 160 degrees for two days to kill the weed seeds
  • Turn it or stir it at least twice a day (don't worry it won't go bad if you take a day off)

This is one of the ways that we give back to the planet and  can control the compost that is going on our vegetables that we eat, it's a good thing!

Good Luck with your Compost and may you have the greenest green in your neighborhood! We always enjoy your visits so come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked to:




  

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