Tuesday, July 31, 2012

Grandmothers Chow Chow

When my family would set the table for a meal, someone would always say don't forget the Chow Chow. We had Chow Chow on the table for breakfast, lunch and dinner, although we called it supper. We still make our own Chow Chow every summer using my Grandmothers recipe. We usually make enough to last us through the winter and to give as gifts through the year.

Grandmothers Chow Chow



Grandmothers Chow Chow
Miz Helen's Kitchen
Makes 12 Pints
1 Gallon Green Tomatoes
6 medium yellow onions
1 large Cabbage Head
4 Green Bell Peppers, seeded
2 Red Bell Peppers, seeded
2 Jalapeno, seeded (optional)
1 Quart White Vinegar
1 1/2 cups sugar
2 teaspoons salt
1 teaspoon ground cloves
2 tablespoons cinnamon
2 teaspoon all spice
Method
Chop the cabbage in a medium chop
In the food processor chop the tomatoes, onions and peppers in a fine chop.
In a very large pan, add the cabbage, tomatoes onions and peppers, vinegar, sugar and all the spice, mix well.
Bring the mixture to a boil, then reduce the heat to medium. Cook the mixture until the cabbage is reduced and soft, the tomatoes will change colors and the onions will be clear. It will need to cook between 20 and 30 minutes depending on your stove. 
Set the mixture off the heat and adjust the spice to taste
Pack the mixture in clean sterile jars and seal
Process in a hot water bath for 10 minutes
Remove from the hot water bath and set aside to cool  until all the jars have sealed, listen for the ping.
Recipe Note
In the original recipe, it called for grinding the tomatoes, peppers and onions. My Grandmother had one of those Hand Grinders that you hang on the side of the cabinet. I still have her Hand Grinder but prefer to use the adaption of the food processor.
Print Recipe

 My Grandmothers Hand Grinder On My Antique Kitchen Cabinet

Enjoy your Chow Chow, it is so good!


There Is Always A Little Bite Left To Take To The Table

I just loved making Chow Chow with you today, it is always more fun to cook with a friend. Your visits are very important to me and hope you will come back soon! Don't forget your jar's of Chow Chow when you leave.
Peace and Joy

Monday, July 30, 2012

Farmers Market Day Trip

We just love to visit Farmers Markets in and around our area. It is so much fun to look at all the produce and visit with all the venders about the newest and the oldest tips in gardening and farming.  We recently visited the Athens, Texas Farmers Market, Athens is a very short drive from us and we really enjoyed our visit at their once a week Farmers Market.

Direct From The Farm Baskets of Goodness

A Tip of The Hat and A Good Morning To Ya From The Tomato Man

These Ladies are Ready With Wonderful Samples of Jams and Jellies

Fresh Baked Breads From Serenity Baking Company

From Backyard Blessing's Lots of Organic Eggs and Food

A Farmers Market With Great Music

Cash In Hand and Ready For Another Sale
Fresh Squash, Black Eyed Peas and Green Tomatoes
A Great Meal Just Waiting To Happen

 The Local Honey Man
This Honey Is Fabulous!

Just Look At This Load Of Watermelon's
Of Course We Took One Home
It Was So Good!

I sure am glad that you came along on our Day Trip today, we always love seeing you and look forward to our next Day Trip together, come back soon!
Peace and Joy
Miz Helen

Saturday, July 28, 2012

Whats For Dinner Next Week 7-29-12

We are getting ready for a big family gathering this week, our granddaughter Lauren is bringing our new great granddaughter Ella (June Bug) to the country, and of course everyone wants to come out and see them.  I am baking some cookies today have to make sure that cookie jar is full, come on back to the kitchen and talk to me while I bake these cookies and we will go over The Menu for next week.


Sunday




Roasted Corn On The Cob
Jalapeno Cornbread
Peach Cobbler

Monday

 Cold Sliced Melon
Left Over
Peach Cobbler

Tuesday

Fresh Sliced Tomatoes
Corn Bread Muffins



Wednesday


Green Tossed Salad
Garlic Bread
Left Over
Lemony Nana Trifle

Thursday
Full Plate Thursday
Summer Spring Rolls Vietnamese  at Vivian Pang Kitchen 
Fruit Bouquets  at Salmon At Seven
Cool Blueberry Gazpacho  at Sensitive Economist

Friday
Fish Tacos
Mango Salsa
Key Lime Pudding

Saturday

 Tortillia Chips


It was very good to be able to spend some time with you today and don't forget you bag of cookies. I sure hope you are having a great week and come back to see me real soon!
Peace and Joy

Wednesday, July 25, 2012

Full Plate Thursday 7-26-12


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

We have been very busy this week getting ready for some family that are coming for a visit. We have been getting all the fishing equipment ready because they all love to fish. Come on down to the dock with us we will just have a big picnic down by the water and who knows we may even catch some fish.  I am very excited to see what you are sharing today.  Thank you so much for sharing with Full Plate Thursday, your visits are very special to me and I hope you will come back real soon!

This Is How I Filled My Plate Last Week
Breakfast
Crock Pot Breakfast Egg Casserole  at Blessed Beyond A Doubt
Morning Snack
7 Days of Green Monster Smoothies  at Don't Waste The Crumbs  
Lunch
Summer Spring Rolls Vietnamese  at Vivian Pang Kitchen 
Fruit Bouquets  at Salmon At Seven
Cool Blueberry Gazpacho  at Sensitive Economist
Afternoon Snack
Perfect Iced Tea   at The Not So Super Mama
Chocolate Dream Cookies  At Flavors By Four
Dinner
Flank Steak Roulade  at My Road to Savings
Zucchini and Ricotta Galette   at Feeding Big
Apple Cabbage and Cheese Salad  at With A Blast
Lake Side Dessert   at Cooking On The Front Burner
Preserving and Canning
Old Fashioned Peach Butter  at Cooing With K
Fresh Strawberry Jam  The Mandatory Mooch
Pickled Fennel with Orange  at Taste Buds

If You Were Featured Here Today Please Take The Featured 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, July 24, 2012

Chipotle Chicken Salad Wrap

We had the most delicious Grilled Chipotle Chicken the other day and I always like to make a little extra for unexpected company or to make a special dish with the left over. This time I created this awesome Chipotle Chicken Salad Wrap and I really wanted to share it with you today.

Chipotle Chicken Salad Wrap


Chipotle Chicken Salad Wrap
Miz Helen's Kitchen
3 cups Grilled Chipotle Chicken, chopped fine (Recipe Link Here)
1/2 cup celery, chopped fine
1 cup Red Seedless Grapes, chopped
3/4 cup Pineapple Chunks, drained well and cut in half
1/2 cup Greek Yogurt
1/2 cup Mayo
Salt and Pepper to taste
Lettuce for the Wrap
Tortilla's for the Wrap
Chop the Chicken in a food processor just until chopped fine
In a large mixing bowl add the Chopped Chicken, Celery, Grapes, and Pineapple Chunks
Mix the Greek Yogurt and the Mayo together and mix into the Chicken Mixture
Add Salt and Pepper to taste
Lay the Tortilla Wrap flat add the lettuce, then add the Chipotle Chicken Salad and roll the Wrap

Enjoy!

I sure am glad that you could stop by and enjoy this Chipotle Chicken Salad Wrap with me today, your visits are always very important to me.  Hope you have an awesome week and come back soon!
Peace and Joy

Saturday, July 21, 2012

Whats For Dinner Next Week 7-22-12

When I start to plan my menu each week, I always look at my pantry to see what is available, then to the garden to see what fresh vegetables will be available for the week. By the time I buy some things from a local farmers co-op like eggs and dairy then I may be off to the farmers market for some fresh fruit. Peaches are good right now and the watermelon are just wonderful.  I hope you are in an area where you can enjoy some wonderful summer fruits and vegetables.  Lets take a look at this weeks menu.


Sunday
Beef and Veggie Ka Bobs
Rice
Sliced Melon
Tossed Green Salad
Hot Cottage Bread

Monday
Mexican Bean Casserole
Fresh Tomato Salsa
Homemade Tortillas

Tuesday
Stuffed Zuchinni
 Tossed Green Salad
Garlic Bread
Left Over Empanadas


Wednesday
Crock Pot Beef Stronoff
Egg Noodles
Green Peas
Corn Bread Muffins


Thursday
Tender Green Beans with Cherry Tomatoes  at Tessa The Domestic Diva
Fresno Potatoes   at Veggie Converter
Strawberry Pie  at Pint Sized Baker


Friday
Grilled Salmon 
With
Cucumber Sauce
Roasted Asparagus Delight
 Hot Biscuits
Lime Sherbert


Saturday
Grilled Pizza
Tossed Green Salad
Sliced Ice Cold Watermelon
 
 Hope You Can Find A Great Watermelon To Enjoy!

I am so happy that you were able to stop by today and visit with us, your visits are very important to me. Sure hope you are enjoying your summer and come back to see us real soon!
Peace and Joy

Wednesday, July 18, 2012

Full Plate Thursday 7-19-12


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

When I walked down the path to check the gate this morning to make sure that you could get in, I saw a duck family out for their morning walk, they were the cutest things.  We have quite the animal community that lives here. One of the first guest today is our little Squirel friend.  I can't wait to see what you have brought to share with us today so let's  find your basket and take it to the table.  Thank you so much for coming today, your visits are so special to me, come back soon!

 Our First Visitor Of The Day

This Is How I Filled My Plate Last Week
Breakfast
Omelette Roll  at All Is Amazing
Morning Snack
Apple Fritter Bread  at  Making Memories
Lunch
Watermelon Shrimp Salad at  Now Things Are Cookin
Beef, Black Bean and Corn Empanadas at  Scattered Thoughts of a Crafty Mom
Raspberry Cream Cheese Cups   at  DJ's Sugar Shack
Afternoon Snack
Raspberry Milkshake  at Laura's Gluten Free Pantry
Zucchini Bread  at Angel's Homestead 
Dinner
Tender Green Beans with Cherry Tomatoes  at Tessa The Domestic Diva
Fresno Potatoes   at Veggie Converter
Strawberry Pie  at Pint Sized Baker
Canning and Preserving
Pickled Beets  at Happier Than A Pig In Mud
The Easiest Way To Preserve Herbs  at A Whole New Mom

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, July 16, 2012

Apricot Empanadas

I really enjoy serving a dessert Empanada with a Mexican or Southwest dinner menu.  I recently planned a lovely dinner party for some friends and thought this would be a great dessert to share with them, and then of course I wanted to share them with you.  Sure hope you enjoy these Apricot Empanadas.


Apricot Empanadas

A Great Dessert


Apricot Empanadas
Miz Helen's Kitchen
Filling
2 bags of dried apricots
2 cups water
2 4" cinnamon sticks
1 vanilla bean, sliced down the middle on one side to open
1 teaspoon grated fresh ginger
In a medium saucepan combine all ingredients.  Bring to a boil, then simmer for about 30 minutes, or until the apricots are soft.  Check the water level frequently to ensure that the apricots don't run dry.  Most of the water will be used for reconstituting the apricots so they shouldn't be watery after cooking.  When soft, mash apricots with a fork or place in food processor and pulse a few times to mash the apricots.
Empanada Sweet Dough
3 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 sticks unsalted butter or 16 Tablespoons, cut into 16 pieces
2 eggs
3 Tablespoon cold water (water needs to be ice cold)
Topping
3 Tablespoon granulated white sugar
1/2 to 1 teaspoon powdered cinnamon
Stir together
Method
Preheat oven to 350 degrees
In a Food Processor, mix the flour, sugar and salt
Add the butter one tablespoon at a time while the processor is on. After 8 tablespoons of butter have been added, add one egg.
Add remaining butter one tablespoon at a time, then add 2nd egg and water until a clumpy dough forms.
Knead the dough for a few minutes on work surface covered with parchment paper.
Form dough into 2 balls, flatten into thick discs, and using parchment paper to wrap and separate the disks, place in a baggie, seal, and chill in the refrigerator for at least 30 minutes.
Roll the dough out into a thin sheet between pieces of parchment paper, 1/3 " thick or so, and cut out round disc shapaes for empanadas, using a round mold about 4" to 5" across.
Suzanne used a lid from a large jar of peanut butter and so did I, it worked great!
Fill each with about one teaspoon of filling. Don't overfill
Fold over and secure edges with fork tines. Be careful not to mash too hard
If the dough gets to soft, return to the refrigerator for a few more minutes to firm the dough.
Using a spatula, move empanada from the work surface to a parchment covered cookie sheet. 
Again if the dough has become too soft, place another cookie sheet under the parchment paper on your work surface and place in the refrigerator for a few minutes until the dough becomes firm enough to handle.
Sprinkle the top of the empanadas with the mix of sugar and cinnamon
Place empanadas in the oven and bake for 25 minutes
Tip
Use the Empanada dough immediately or store in the refrigerator or freezer for later use.
 Adapated From
 Suzanne at Thru The Bugs On My Windshield

 A Platter of Apricot Empanadas For Guest

A Nice Gift Box of Empanadas for A Friend

Sure Hope You Enjoyed Your Dessert

I am so happy that you stopped by to enjoy these wonderful Empanadas with us today and hope you will come back soon!
Peace and Joy


Saturday, July 14, 2012

Whats For Dinner Next Week 7-15-12

We have been busy canning and freezing  garden vegetable's this week, we have been blessed with a bountiful harvest this year. Our weather has been just beautiful and we have had some really nice rain this week. VBS at our church starts this week so I am going to be busy with telling the Bible Stories to all the little ones, I just love making special things for them. Come on back to my craft room with me and I will show you some of the projects and we can talk about next weeks menu.


Sunday
Grilled Herb Pork Loin
Watermelon Salad
Cottage Rolls


Monday
Garden Fresh Tomato Soup
Left Over
Apricot  Pie

Tuesday
Mashed Potatoes
Tossed Green Salad
Garlic Bread
Mixed Fruit Delight with Cream Sauce

Wednesday
Taco Salad
Homemade Tortillas
Guacamole
Salsa
Mexican Wedding Cookies

Thursday
From
Apricot Chicken  at Peanut Butter, Passports, and Epinephrine
Baked Potato Stacks  at The Rickett Chronicles
Pineapple and Coconut Kohlslaw  at CSA Chronicles
Italian Bubble Loaf   at All Is Amazing
 Butterscotch Pecan Sandies Pie  at The Mandatory Mooch 

Friday
Fresh Salmon Patties
Fresh Sliced Tomatoes
Blackberry Shortcake

Saturday
Beer Brots on The Grill
German Potato Salad
Homemade
Homemade Ice Cream and Fresh Berries

I sure am glad that you came by to visit today, now don't forget the basket of tomatoes and Squash that we have for you. You take care now and come back to see us real soon!
Peace and Joy
Miz Helen 





Wednesday, July 11, 2012

Full Plate Thursday 7-12-12

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

I am so excited to see all of you today. My goodness we have been in a whirlwind of celebration with two week ends for the 4th Celebration.  It is really nice to slow down just a bit and enjoy the beautiful summer weather we are having I know that some of you have really had horrible heat and storms like we had last year. Come on back to the porch and sit under the fans with us we are all having some ice cold lemonade and it is so good, I just know that someone will bring a special treat to go with it. Thank you so much for coming today, your visit is always very special to me and I hope you come back soon!

This Is How I Filled My Plate Last Week 
Breakfast
Morning Snack
Honeydew Refresher  at Storybook Reality
Strawberry Dumplings  at That's Some Good Cookin'
Lunch
Zucchini Bake  at My Sweet and Savory
Asian Noodle Salad  at The Alchemist
Classic Oreo Icebox Dessert  at The Kitchen Is My Playground
Afternoon Snack
No Bake Chocolate Raspberry Mousse Pie  at Cooking My Way Through My CSA
Coconut Watermelon Agua Fresca  at  Don't Waste The Crumbs
Dinner
Apricot Chicken  at Peanut Butter, Passports, and Epinephrine
Baked Potato Stacks  at The Rickett Chronicles
Pineapple and Coconut Kohlslaw  at CSA Chronicles
Italian Bubble Loaf   at All Is Amazing
 Butterscotch Pecan Sandies Pie  at The Mandatory Mooch
Canning and Preserving

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, July 10, 2012

Roasted Asparagus Delight

When we are digging the new potatoes and the smell of that fresh earth comes up, it always sets my creativity in motion and then the other vegetables in the garden begin to mature and I get so excited. The other day, I had a few New Potatoes, some Asparagus and Roma Tomatoes and I thought why not. When the dish was finished I found the flavor so delightful that I called it Roasted Asparagus Delight.  I sure hope you find this dish as delightful as we did, there was not one single bite left.

 Roasted Asparagus Delight


Roasted Asparagus Delight
Miz Helen's Kitchen
4 cups Mini Whole New Potatoes Skin On
4 cups Fresh Asparagus Chopped
2 cups Roma Tomatoes quartered
1/4 cup Extra Virgin Olive Oil
3 Tablespoons Lemon Juice
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons Fresh Thyme Leaves
On a large sheet baking pan place the Potatoes, Asparagus, and Tomatoes. 
Toss the vegetables with the Olive Oil and Lemon Juice.
Toss the vegetables with the salt, pepper and Fresh Thyme Leaves
Roast the Vegetables at 425 degrees for 20 to 25 minutes
The flavor of this dish is just delightful!

Ready To Roast

Enjoy!

I sure hope that you will try this Delightful summertime dish, I sure enjoyed developing and serving it.  I am very happy that you stopped by today, hope you have a wonderful week and come back soon!
Peace and Joy
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