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

Miz Helen
This Post Is Linked To
Carnival of Home Preserving
My Meatless Monday
Mix It Up Monday
Makin' You Crave Monday
Melt In Your Mouth Monday
On The Menu Monday
Busy Monday
Scrumptious Sunday
Friday Favorites
Freedom Friday
Foodtastic Friday
Week End Pot Luck
Foodie Friday
Foodie Friday
Whatcha Whipped Up Wednesday
Cast Party Wednesday
Whats Cooking Wednesday
The Gathering Spot
Try A New Recipe Tuesday
Totally Tasty Tuesday
Tasty Tuesday
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop
Trick or Treat Tuesday
Tempt My Tummy Tuesday
Tuesdays At TheTable
Tasty Tuesday 

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

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

Chipotle Chicken with Chipotle Cream Sauce

Fresh Black Eyed Peas

Roasted Corn On The Cob

Jalapeno Cornbread

Peach Cobbler

Monday

Chipotle Chicken Salad Wrap

 Cold Sliced Melon

Left Over

Peach Cobbler

Tuesday

Skillet Chops with Roasted Corn Black Bean and Pineapple Salad

Fresh Sliced Tomatoes

Corn Bread Muffins

Lemony Nana Trifle

Wednesday

Spaghetti and Meat Sauce

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

Green Chili Burger

 Tortillia Chips

Marshmallow Cookies

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

Miz Helen
This Post Is Linked To
Friday Favorite Finds
Menu Plan Monday
Made By You Monday
On The Menu Monday 

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!

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

Miz Helen
This Post Is Linked To
Recipe Roundup Gooseberry Patch
Recipe Sharing Monday
Melt In Your Mouth Monday
Hunk of Meat Monday
Makin You Crave Monday
Recipe of The Week
Busy Monday
Foodie Friday
Friday Favorites
Food Tastic Friday
Week End Pot Luck
Freedom Fridays
Foodie Friday
Recipe Box
Whatcha Whipped Up Wednesday
Real Food Wednesday
The Gathering Spot
Whats Cooking Wednesday
Hearth and Soul Blog Hop
Totally Tasty Tuesday
Trick or Treat Tuesday
Tasty Tuesday 

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

Lemon Cheese Cake with Sour Cream Topping

Monday

Mexican Bean Casserole

Fresh Tomato Salsa

Homemade Tortillas

Apricot Empanadas

Tuesday

Stuffed Zuchinni

 Tossed Green Salad

Garlic Bread

Left Over Empanadas

Wednesday

Crock Pot Beef Stronoff

Egg Noodles

Green Peas

Corn Bread Muffins

Glazed Zucchini Lime Cookies

Thursday

Full Plate Thursday

Crock Pot Melt In Your Mouth Sausages  at Semi Homemade Mom

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

Miz Helen
This Post Is Linked To
Friday Favorites
Menu Planning Monday
Menu Plan Monday
Made ByYou Monday
Inspire Me Monday
Melt In Your Mouth Monday
On The Menu Monday
Makin You Crave Monday
Busy Monday

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

Celery Root Bacon Hash Browns  at Gutsy

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

Crock Pot Melt In Your Mouth Sausages  at Semi Homemade Mom

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!

---

Apricot Empanadas

I always look forward every month to get my assignment from  The Secret Recipe Club. This month I was very excited to learn I had our Team Leader for Group B Suzanne from Thru The Bugs On My Windshield   
Besides being an awesome Team Leader for our Group, Suzanne has a great blog with adventure in travel and amazing food.  I had to choose just one of all the wonderful recipes I found on her blog. First it was the Monster Stuffed Poblano Peppers with Tomatillo Salsa, then Southwestern Tomato Jam finally when I saw the Apricot Empanadas, that was the one I had to make. This post has some great history about Suzanne and her recipe is awesome.  I sure hope all of you enjoy it as much as we did, be sure and stop by to see Suzanne and tell her Miz Helen said Hi!

Apricot Empanadas

A Great Dessert

Apricot Empanadas

Suzanne at Thru The Bugs On My Windshield

Prepared In

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.

 A Platter of Apricot Empanadas For Guest

A Nice Gift Box of Empanadas for A Friend

Sure Hope You Enjoyed Your Dessert

If you would like to check out some of my other SRC Post just go to this link SRC Post

I am so happy that you stopped by to enjoy these wonderful Empanadas with us today.  If you would like to participate in the Secret Recipe Club just check it out and we will hope to see you soon.

Peace and Joy

Miz Helen
This Post Is Linked To
Tuesdays At The Table
Tempt My Tummy Tuesday
Mouth Watering Monday
#FF Means Foodie Friday
Freedom Friday
Sweet Tooth Friday
Foodie Friday
Week End Potluck
Foodie Friday 

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

Roasted Asparagus Delight

Watermelon Salad

Cottage Rolls

Apricot Pie

Monday

Garden Fresh Tomato Soup

Candied Dijon Bacon Grilled Cheese

Left Over

Apricot  Pie

Tuesday

Stuffed Peppers

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

Full Plate Thursday

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

Green Peas and Potatoes with Lemon Mint Sauce

Fresh Sliced Tomatoes

Cheesy Dill Biscuits

Blackberry Shortcake

Saturday

Beer Brots on The Grill

German Potato Salad

Homemade

Mustard Pickles

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 

This Post Is Linked To
Friday Favorite Finds
Menu Plan Monday
On The Menu Monday
Hunk of Meat Monday
Menu Plan Wednesday 

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

  Banana Bread Pancakes at Bliss

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

The Easiest Way To Preserve Tomatoes  at 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!

 

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

Miz Helen
This Post Is Linked To
Recipe Box Linky
Cast Party Wednesday
Real Food Wednesday
The Gathering Spot
Tuesday At The Table
Hearth and Soul Blog Hop
Totally Tasty Tuesday
Trick or Treat Tuesday
Tasty Tuesday
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Just Another Meatless Monday
My Meatless Monday
Busy Monday
Melt In Your Mouth Monday
Makin You Crave Monday
Inspire Me Monday
Mix It Up Monday
Scrumptious Sunday
Weekend Potluck
Foodie Friday
Fresh Food Wednesday