Friday, June 29, 2012

Whats For Dinner Next Week 7-1-12

We hope that you are having a great 4th of July Week! We are celebrating here in our community all week with some of the festivities starting this week end and other going all the way through the next week end. Since the 4th is falling on Wednesday in the middle of the week everyone decided to just celebrate both week ends. Everyone loves a parade and lots of good food over the 4th, it is the American way, and that is just what we will be doing.

We are so grateful for our freedom and we offer our 
Thanks and Gratitude to all those who have made our freedom possible.
 God Bless You and God Bless America!


Sunday
 with
Melon
Garlic Buns
Homemade Mango Ice Cream


Monday

Green Tossed Salad
Mixed Fresh Fruit Cup


Tuesday
Fresh Heirloom Tomato Basil Soup
Portabella Mushroom and Pepper Grilled Sandies
 Mini Ice Box Fruit Pie 


Wednesday
4th of July
Potato Salad
Baked Beans
Corn on The Cob


We Are Heading To The Parade!
Happy 4th!

Thursday
From
Left Over Brisket
Chopped Brisket on a Bun
Left Over 
Beans and Corn
 Left Over Pie

Friday
From
Full Plate Thursday
Dinner
Zucchini Crab Cakes at  Mrs. Happy Homemaker
Smoked Corn On The Cob   at Meg's Everyday Cooking
Strawberry Spinach Salad with Walnuts   at The Old Fashioned Housewife
Potato Buttermilk Bread  at Don't Waste The Crumbs
Hershey Bar Cake  at Country Momma Cooks

Saturday
Strawberry Shortcake

I sure hope that you have a very  happy week and that you are making wonderful memories with your family and friends! Stay cool and safe and come back to see us real soon!
Peace and Joy



Wednesday, June 27, 2012

Full Plate Thursday 6-28-12


It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

We have been busy canning here at The Cottage and trying to keep up the abundant harvest that we have been given this year, it is awesome.  We are also getting ready for our 4th of July Celebration, that will be over two week ends this year. Some of the little community festivities will be this week end, then a big fireworks show on the 4th. Our little community will have their annual parade and bake sale on the 7th. WoW we are going to be busy!  I know that all of you are very busy right now with wonderful summer activities and I am so excited that you took the time to come by today. I can hardly wait to see what you are sharing with us today, so lets get right to it. Thank you so much for sharing with us at Full Plate Thursday and sure hope you will come back real soon!

This Is How I Filled My Plate Last Week
Breakfast
Perfect Summer Breakfast  Of  Such Is The Kingdom
Morning Snack
Lunch
Rosemary Bread  at Kitty's Kozy Kitchen
Big Easy Mango Freezy  at The Blest Nest
Afternoon Snack
Cilantro Jalapeno Limeade  at Steak N Potatoes Kinda Gurl
Dinner
Zucchini Crab Cakes at  Mrs. Happy Homemaker
Smoked Corn On The Cob   at Meg's Everyday Cooking
Strawberry Spinach Salad with Walnuts   at The Old Fashioned Housewife
Potato Buttermilk Bread  at Don't Waste The Crumbs
Hershey Bar Cake  at Country Momma Cooks
Canning and Preserving
Strawberry Fig Jam  at Prudent Pantry
Sauvignon Jelly  at A Flock In The City

If You Are Featured 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!

Tuesday, June 26, 2012

Smoked Texas Brisket

Most folks who have lived in Texas and love to Grill or Bar B Que have a great Smoked Brisket recipe. All the recipes vary somewhat as well as the cooking methods, however I have yet to eat a bad Smoked Brisket. Recently we had our Annual Picnic for our friends and one of the things we had on the menu was our Smoked Texas Brisket. Today I am sharing our Smoked Texas Brisket recipe with all of you.

Just Look At That Beautiful Red Smoke Ring

Smoked Texas Brisket
Miz Helen's Kitchen
12 to 15 pound Packer Brisket

The Rub
1 Tablespoon Cumin
2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
2 teaspoon Mustard Powder
2 Tablespoons Brown Sugar
2 Tablespoons Salt
3 to 4 Tablespoons Black Pepper
Mix the rub together in a small bowl

Rendered Brisket Fat
Trim the brisket of excess fat leaving at least 1/4 inch of fat to ensure moisture and taste. Place the trimmed fat in a hot sauce pan and cook until the fat is rendered. Strain in a glass container. The Rendered Fat can be frozen for up to 3 months. It gives a lot of added flavor to your grilled steaks.

The Mop
1 1/2 teaspoons Chili Powder
1 teaspoon Chipotle Chili Powder
1 teaspoon Cumin
2 Tablespoons Brown Sugar
1 Tablespoon Smoked Paprika
2 teaspoons Black Pepper
1 teaspoon Salt
4 cloves Garlic, chopped fine
1 Green Bell Pepper, chopped fine
1 yellow onion, chopped fine
1 Tablespoon Rendered Brisket Fat (See Rendered Brisket Fat)
1/4 cup Ketchup
1/4 cup Apple Cider Vinegar
3 Tablespoons Steak Sauce (A-1)
4 Tablespoons Worcestershire
Dash Tabasco
1/8 teaspoon cayenne pepper
1 cup beef stock or broth
3 cups Apple Juice
In a medium sauce pan, melt 1 tablespoon of the Rendered Brisket Fat, then cook the Onions, Bell Pepper and Garlic until the Onions are clear, add the seasons and the liquid. Cook on medium heat for 5 minutes and simmer for 20 minutes. Will store in a glass container in the refrigerator for several weeks.

Bar B Que Sauce
1 medium yellow onion, chopped
3 cloves minced Garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
In a medium sauce pan sweat the onions until clear.  Add all the remaining ingredients mixing well.  Bring to a boil and reduce the heat to medium low and cook for 15 minutes.  The Sauce will be ready for use at that point. Will store in a glass container in the refrigerator for several weeks.

The Method
Wash and dry the Brisket. Trim the Fat leaving 1/4 to 1/2 inch of fat on the Brisket. Rub the brisket all over very good with the Brisket Rub (see recipe above). Place in a glass container cover with clear wrap and refrigerate overnight.

The Fire
We use Pecan Wood and sometimes Mesquite Wood

The temperature of the fire is 300 degrees when we place the brisket on the cooking rack. Fat cap is up because the fire is to one side. The  temperature will drop to between 250 and 225, we want it to come back down to 225.

The Stall
After about 3 hours the inside temperature of meat will reach about 150 degrees. This is what is referred to as The Stall.
It is at this point that we begin to mop the hot Mop Sauce on the meat
Mop the meat frequently to keep it moistened during this period
The meat will stay at this temperature for about 4 to 5 hours.


Finish and Rest
When the inside temperature of the meat reaches 175 degrees, we remove it from the fire and wrap it in foil paper, then wrap it in a heavy terry towel, then we place it in a plastic cooler to rest for about 2 to 3 hours.

Slice The Brisket
Slice The Brisket against the grain with a very sharp knife

It is ready to serve or can be frozen for future use. If we are freezing it I pour a little of the mop sauce over the brisket to keep it moist in the re-heating process.

Rub The Brisket

Render The Fat

Store The Rendered Fat In A Glass Container

Fire Up The Smoker

Make The Mop


At The Stall Begin To Mop
 Wrap In Foil

Wrap In Terry Towel

Slice The Brisket
 Enjoy!
I Serve The Bar B Que Sauce On The Side 

This is an all day process, but well worth it. Just gather up some friends good music and cool drinks and enjoy the day, at the end the reward is some of the best brisket ever.

I sure am glad that you stopped by to enjoy some of this Smoked Texas Brisket with us. Of course I have a little bag of brisket for you to take home and enjoy. Your visits are always special to me so I hope you will come back soon!
Peace and Joy



Friday, June 22, 2012

Whats For Dinner Next Week 6-24-12

We are so busy  with our garden and canning season right now. We just love all the wonderful fresh vegetables from the garden. We do a lot of canning and what we don't can we freeze and then we give away veggies to those who don't have a garden. We have garden vegetables at just about all our meals, it truly is the good ole summer time! Come on to the back porch with me, I am shelling fresh Black Eyed Peas today and we can visit about the menu for next week.


Sunday

 Roasted Corn with Lime Butter
Black Beans 
Green Salad with Avocado Dressing
Mango Ice Cream


Monday

Fresh Steamed Squash
Oven Baked Okra
Corn Bread
Fresh Blackberries with Spicy Vanilla Sauce


Tuesday

 Tossed Green Salad
Garlic Bread
Sunshine Cookies


Wednesday
Meatloaf
Mac N Cheese
Early Green Peas and Fresh Onions
Fresh Sliced Tomatoes and Cucumbers
Peach Upside Down Cake at Lulu's Musings


Thursday
From
Cheesy Squash  at The Rickett Chronicles
Wild Mushroom Risotto  at Food and Thrift
Waldorf Salad  at Gluten Free SCD and Veggie


Friday
Gone Fishing
Catch of The Day
(Hoping for a Big Bass)
Pan Seared Big Bass
Roasted Potatoes with Onions
Pinto Beans
Cole Slaw
Lemon Pie


Saturday
Birthday Party For Friends
Going To The City
Wa Hoo!


I am so glad you were able to stop by today, I always have so much fun when we can visit. I have a basket of Black Eyed Peas for you so don't forget them. Enjoy your drive back to the city and be sure and come back to see me soon! 
Peace and Joy

Wednesday, June 20, 2012

Full Plate Thursday 6-21-12


 It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

Happy Summer Everyone!

Hope all of you had a very special Fathers Day week end. We were treated to the nicest Fathers Day  by one of our very close friends who were celebrating their very first Fathers day and then an overnight with family. I  love going to the City, it is always a lot of fun to visit with friends and family. I am so excited to see all of you today, the weather is just perfect today for a Full Plate Thursday Picnic. We are headed to the back where we have all the picnic tables set up for us to enjoy our day together. Lets get your  food on the table, I can't wait to see what you brought.  Thank you so much for coming today and sure hope you will come back soon!

This Is How I Filled My Plate Last Week
Breakfast
Spinach and Tomato Egg Bake  at Hot Eats and Cool Reads
Morning Snack
Orange Apricot Muffins  at A'lil Country Sugar
Lunch
Rosemary Cucumber Barley Lentil Salad  at Sumptuous Spoonfuls
Peach Upside Down Cake  at Lulu's Musings
Afternoon Snack
Watermelon Poke Mini Cupcakes  at Lady Behind the Curtain
Dinner
Cheesy Squash  at The Rickett Chronicles
Wild Mushroom Risotto  at Food and Thrift
Waldorf Salad  at Gluten Free SCD and Veggie
Canning and Preserving
Peach Butter  at The Frugal Farm Wife
How To Freeze Greens  at Traditional Foods
Pickled Asparagus and Pickled Peas  Our Nourishing Journey

If You Have Been Featured 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!


Tuesday, June 19, 2012

Grilled Chipotle Chicken with Chipotle Cream Sauce

We just love to be in our outdoor kitchen, get the grill fired up and create great summertime meals.  This Grilled Chipotle Chicken with Chipotle Cream Sauce is one of those creations.  It had such a wonderful flavor and we enjoyed it so much I wanted to share it with all of you. It will be a great recipe for entertaining or a nice family meal.
Grilled Chipotle Chicken with Chipotle Cream Sauce


Grilled Chipotle Chicken with Chipotle Cream Sauce
Miz Helen's Kitchen
Grilled Chipotle Chicken
4 large Skinless Chicken Breast with Rib Meat and Bone
The Rub
1 teaspoon Cumin
3/4 teaspoon Chipotle Chili Pepper Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon Pepper
Mix all the seasons together
Rub the seasons all over the Chicken Breast on both sides
Set the Chicken aside in the refrigerator for 30 minutes before grilling
Grill on the grill until the internal  temperature reaches 165 to 175 degrees
Remove the Chicken from the grill and cover, let it set for 10 to 15 minutes before serving to allow the juices to set
The Chipotle Cream Sauce
1 cup Greek Yogurt
1/4 cup Lime Juice
1/2 teaspoon Chipotle Chile Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
Mix all the ingredients, add more Lime Juice for desired consistency
Chill for 30 minutes before serving
This sauce is great and can be used in many different ways. It is great as a dip.
Garnish the Chicken with the Sauce

Enjoy!

I am so excited that you were able to stop by and try out our new creation and sure hope you will enjoy it. Hope you have a great week and come back to see me real soon, I always look forward to you visit!
Peace and Joy


Friday, June 15, 2012

Whats For Dinner Next Week 6-17-12

We had such a great time at our picnic last week, we have really been taking it easy this week. We have been on a stay-cation, taking long walks in the garden and sitting on the back porch just watching the birds. Come on back to the porch with me I have made us some Strawberry Basil Lemonade and it is so good, we can catch up and talk about the menu for next week.



Sunday
Fathers Day
Off To The City For The Day
(Shhh It's A Surprise Dinner For Leonard)
I Am Bringing
Cherry Pie

Monday
Fresh Garden Vegetable Soup
Corn Bread


Tuesday
 Garlic Roasted Potatoes
Fresh Green Beans
Green Tossed Salad
Cottage Rolls
Strawberry Ice Box Pie

Wednesday
From The Leftover Pork Roast
Rosemary Pork Roast Sandwiches
Fresh Sliced Heirloom Tomatoes
Fresh Sliced Melon
Left Over
Strawberry Ice Box Pie

Thursday
Chicken Parmasen 
with
Fresh Tomato Sauce
 Basil Pasta
Garden Vegetable Salad
Garlic Bread


Friday
From 
Full Plate Thursday
Pasta Salad with Fried Zucchini   at Dishes and Dishes
Cedar Plank Salmon  at Recipes We Love
Polish Carrot Pate   at  Mom Photographer
French Bread  at Aunt Nubby's Kitchen

Saturday
Brots on The Grill
Grilled Sweet Potato Wedges
Corn on The Cob
Blackberry Cobbler


I sure am glad you could stop by this morning and have some Lemonade and visit for awhile. I have some fresh tomatoes for you to take back to town with you so don't forget them. Your visits are always so special to me so I hope that you will come back real soon!
Peace and Joy

Wednesday, June 13, 2012

Full Plate Thursday 6-14-12


It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

I will have to share this funny little story about what happened last week.   I was trying so hard last week to let you know that I would be busy with my Annual picnic and wouldn't be by to say hello until latter, that I sent the first 26 of you an email saying I was attending my Granddaughters graduation which had happened  several weeks ago, I am so sorry you got the wrong email. Thankfully I caught the mistake and the rest of you knew that we were having our Annual Picnic and I would be by to say hello latter.   
Has something like that ever happened to any of you, please tell me I am not the only one.  
We are just taking it easy this week and enjoying the beautiful weather we are having right now, having lots of early morning porch time. Come on back and join us we have got the best ice cold herb tea and some awesome Berry Patch Muffins to share today. I can't wait to see what you have to share today so lets get right to it. I am so excited that you came by today and thank you so much for sharing with us, hope to see you again real soon!

This Is How I Filled My Plate Last Week
Breakfast
Pancakes with Nectarine Syrup  at The One With The Cupcakes
Morning Snack
Blueberry Lemon Bars  at Scattered Thoughts of A Crafty Mom
Lunch
Garden Vegetable Soup   at Pat's Pink Apron
Grilled Vegetable Salad  at Cozy Home Scenes
Fresh Berry Tart   at Cooking On The Front Burner
Afternoon Snack
Dinner
Pasta Salad with Fried Zucchini   at Dishes and Dishes
Cedar Plank Salmon  at Recipes We Love
Polish Carrot Pate   at  Mom Photographer
French Bread  at Aunt Nubby's Kitchen
Canning and Preserving
Pickle Pot and A Memory of Maw Maw   at Maggies Country Kitchen
Green Chile Tomatillo Salsa  at MJs Kitchen

If You Have Been Featured 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, June 11, 2012

Fresh Strawberry Bread

The Fresh Strawberries are in full harvest right now and very plentiful so when I found this recipe it was a perfect choice for this post. I participate in The Secret Recipe Club and every month we are given a secret blog to visit and find a recipe that we would like to present from their blog, my Blog assignment for this month is Secrets from the Cookie Princess .  I really thought that I would find a cookie recipe and I did find some awesome cookie recipes, but the recipe I really wanted to present is today's recipe Strawberry Bread.  Colleen loves to bake and started her blog in 2010 out of that love. She and her husband Dave, "Chief Tasting Office",
make their home in Massachusetts.  Colleen has a great blog and I sure hope that you will visit her and tell her Hi from Miz Helen!

Fresh Strawberry Bread

Fresh Strawberry Bread
Secrets From The Cookie Princess
Prepared in Miz Helen's Kitchen 
1 1/2 cups Fresh Strawberries
1 cup sugar, divided
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted but cooled
Wash , hull and slice strawberries.  Place in a non-metallic bowl and add up to 1/2 cup sugar. (The sugar will help pull the juice from the berries.)
In a large mixing bowl, whisk together remaining 1/2 cup sugar, flour, baking powder, baking soda, salt and cinnamon.
In another bowl, beat the eggs until foamy then add vanilla extract.  Add cooled and melted butter, whisking constantly to temper eggs (this prevents the heat from the melted butter from turning your eggs into scrambled).
Stir in the Strawberries
Combine the two mixtures, blending until dry ingredients are combined and moistened
Scrape batter into a lightly greased loaf pan.
Bake at 350 degrees for 60 to 70 minutes until a toothpick inserted in the center comes out clean. 
Remove from pan and cool on wire rack for 20 minutes
Recipe Tips From Miz Helen
I added a little of the juice from the Strawberries to the batter, to make it a little looser
I am serving it with Whipped Cream and garnish of a Strawberry
It is delicious!

 Mix The Wet With The Dry Ingredients

Pour The Batter Into A Loaf Pan And Bake

Cool

Slice

Enjoy!

I sure am glad that you stopped by today to have a slice of this wonderful Fresh Strawberry Bread.  If you would like to be a part of The Secret Recipe Club, please go to this LINK and check it out.  Your visits are always very special to me so be sure and come back soon!
Peace and Joy

Friday, June 8, 2012

Whats For Dinner Next Week 6-10-12

We are in the middle of a big week end for us. We are hosting our annual picnic for The Cottage. We will have around 40 guests with lots of good food and fun. We will be having sack races, horse shoe tournament, and lots of catching up with friends. Some of our friends will be staying over the week end so we will be very busy.  I sure am glad that you stopped by today so I can have a little break, come back to the porch and we will have some iced tea and talk about the menu for next week.



Sunday
Brunch
 Mini Potato Pancakes with Sour Cream Sauce

 Cold Asparagus with Lemon Vinaigrette 

 Fresh Berries with Spicy Sauce


Monday
Fresh Vegetable Casserole
with
Fresh Tomato Sauce
Tossed Green Salad
 Herb Wheat Stix
Grandmothers Buttermilk Pie 


Tuesday
 Tossed Green Salad
Hot Fudge Sundae


Wednesday
 Green Vegetable Salad with Fresh Lemon Dressing
Garlic Bread
Left Over
Buttermilk Pie


Thursday
Turkey Burger on The Grill
 Baked Spicy Sweet Potato Fries



Friday
Cold Summer Plate
Cold Salmon, Asparagus, Boiled Eggs and Melon
on
Fresh Spring Greens with Dill Dressing
French Bread


Saturday
From

Spinach Salad with Warm Bacon Dressing   at Flavors by Four
Baby Back Barbeque Ribs   at Now Things Are Cookin
Grilled Zucchini and Onion with Basil and Balsamic   at Elsa Cooks
Strawberry Rhubarb Pie   at Fashioned 4 You

Thanks so much for stopping by today, hope you have a fabulous week and we will look forward to seeing you again real soon!
Peace and Joy
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