Wednesday, August 29, 2012

Full Plate Thursday 8-30-12


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

I am so excited to be home and see all of you again!!  For the past few weeks we have taken some down time and had some Rest and Relaxation, it was amazing. We spent the last few weeks on the Oregon Coast visiting with family and friends.  We had so much fun and I can't wait to tell you about all our adventures in the next few weeks. I am really looking forward to seeing what you have brought to share with us today. Wishing you a great Labor Day Week End and thank you so much for coming today,  hope to see you again real soon!

 It was in the low 50's on the beach that morning, it was awesome!

I Took Some R and R During The Month Of August 
For The Month Of August Only 
I Am Letting You Fill My Plate
You  Will Fill My Plate With The Top Ten Page Views Every Week 

This Is How YOU Filled My Plate Last Week

Twirl and Taste Crunchers  at Twirl and Taste

Julia Childs Ham and Potato Casserole  at Black Fox Homestead

Creamed Corn  at Sunflower Supper Club

Breakfast Bake  at What's Cooking Love?

Easy Pickle Recipes  at Small Footprint Family

Crock Pot Chicken Tortilla Soup  at Yummy Healthy Easy

Upside Down Cinnamon Apple Coffee Cake  at Lady Behind The Curtain

Crusty French Bread  at Chocolate, Chocolate and More

Iron Skillet Peach Crisp  at Chef Not Included

Sunset Chicken and Rice at The Cookbook Project

If You Were Featured 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!



Monday, August 27, 2012

Spring and Summer Recipe Roundup 2012

At the end of a season it is always fun to look back and remember all the wonderful memories that we made with friends and family. We have had a great Spring and Summer filled with wonderful memories of fun times with friends and lots of good food.  I wanted to share with you just a few of our favorites.


 Spring and Summer Recipe Round Up 2012




Fun

Vegetables









Meat and Poultry








Desserts







Key Lime Cake 


Canning


These are just a few of the culinary pleasures that we have enjoyed  this Spring and Summer.  We sure do hope that you are have had a fabulous Spring and Summer and come back to see us real soon!
Peace and Joy

Saturday, August 25, 2012

Crisp Cole Slaw

We spend the majority of our time out doors in the spring and summer and often are on the lake or out on the patio or porch for meals. One of the things I am always cautious about is the dairy product in the heat, that's one reason I just love this Cole Slaw, no dairy, so we don't have to worry about the heat spoiling the Cole Slaw.  This is a recipe that we have used for years and is in my cookbook Miz Helen's Kitchen Table.

Crisp Cole Slaw


Crisp Cole Slaw
Miz Helen's Kitchen Table
Miz Helen's Kitchen
Cole Slaw
1 medium head cabbage, shredded
1 large onion, sliced in thin rings
1 cup agave or 1 cup sugar
Salt
Dressing
1/4 cup agave or 2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
3/4 cup oil
1 cup white vinegar
Alternate layers of cabbage and top with onion rings in about 1 inch layers
Sprinkle salt over each layer
Alternate until all the cabbage and onion are in layers
Drizzle the Agave or sprinkle the sugar over the top layer  
In a small saucepan heat the agave or sugar, mustard, celery seed oil and vinegar bring to boil and remove from heat
Pour hot dressing over cabbage mix, cover and refrigerate over night.
This Cole Slaw will keep for a week or longer  in the refrigerator and is delicious.

Prepare The Cabbage

 Alternate Layers In A Very Large Bowl That Has A Great Seal
I Use My Big Yellow Tupperware Bowl


Great To Serve In A Bowl

A Great Topper For An All American Hot Dog

Jar It Up and Take It With You

I sure am glad that you stopped by today to enjoy this great Cole Slaw with us. This Jar is for you so don't forget to take it home with you. I always enjoy you visits they are very important to me, so come back soon!
Peace and Joy

Wednesday, August 22, 2012

Full Plate Thursday 8-23-12



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

We have just one more week of our Down Time and R and R and I am very sad to see it come to an end. We are having so much fun together and really enjoy life to its fullest. I am very glad to see you today and want to hear all about what you have been doing with your month. I know that you have brought something very special to share with us today so I can hardly wait to see it.  Thank you so much for sharing with  Full Plate Thursday and sure hope you will come back soon!
 
Because I Am Taking Some R and R During The Month Of August 
For The Month Of August Only 
I Am Letting You Fill My Plate
You  Will Fill My Plate With The Top Ten Page Views Every Week 

This Is How YOU Filled My Plate Last Week

Chocolate Yummies   at Posed Perfection

Chocolate Upside Down Cake  at Love Bakes Good Cakes

Chicken Hurry  at  All Is Amazing

Elvis Cookies at  Country Momma Cooks

Hawaii Crock Pot Chicken  at  Aunt Nubby's Kitchen

Crock Pot Creamy Italian Chicken at  Simply You and Me

Roasted Apricot Tart   at Black Fox Homestead

Oodles of Noodles Chili Bake   at Everyday Mom's Meals

Mini Ice Cream Cups  at Stone Gable

Hawaiian Hay Stacks Thai Style at  That's Some Good Cookin'

If You Are Featured Today Please Take The Featured Plate Home With You
 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, August 21, 2012

Grilled Lemon Chicken with Lemon Mint Sauce

I just love the Lemon flavor, it is always so fresh and just enhances the flavor of any dish. I also love the Lemon and Mint combination, it is a great flavor. We have several area's in our gardens where the mint is growing, it always smells wonderful.  The Grilled Lemon Chicken with Lemon Mint Sauce is a recipe that I developed after bringing a bunch of mint in the kitchen from the garden.  "Honey Bunny" wants to know when we can make it again, we really enjoyed it and sure hope you do too.

Grilled Lemon Chicken with Lemon Mint Sauce



Grilled Lemon Chicken with Lemon Mint Sauce
Miz Helen's Kitchen
4 Chicken Breast with Rib Meat and Bone
Marinade for Chicken
1 1/2 cups Lemon Juice
Zest of 1 Lemon
2 pods Garlic Chopped
1/2 cup Fresh Mint Leaves chopped
1 teaspoon Salt
1 teaspoon Pepper
In a large plastic bag or a covered glass bowl mix all the Marinade ingredients
Add the Chicken to the Marinade and let set covered in the refrigerator for 2 hours
Grill the Chicken on the Grill until the internal temperature reaches 165 to 175 degrees
Remove from the grill and cover, let set for 15 minutes so the juices will set
The Lemon Mint Sauce
3 cups Fresh Mint Leaves
1/2 cup Extra Virgin Olive Oil
1/2 cup Lemon Juice
1 teaspoon Lemon Zest
1/8 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons Honey
1 cup Greek Yogurt
In a blender, mix the following: Mint Leaves,Lemon Juice, Lemon Zest begin to blend then drizzle the Olive Oil while the blender is running
Pour the mix into a mixing bowl and add the salt, pepper, Honey, and Yogurt, Mix well
Chill the Lemon Mint Sauce for 15 minutes
Garnish the Grilled Lemon Chicken with the Lemon Mint Sauce
This is a great summertime Grilled Chicken that can be served with or without the sauce and the sauce can be a dipping sauce or a dip for other meals.

 Enjoy!

I always just love it when you can stop by and have dinner with us, and sure hope that you enjoyed our new creation, Grilled Lemon Chicken with Lemon Mint Sauce.  Your visits are always very important to us so come back to see us real soon!
Peace and Joy
Miz Helen

 

Saturday, August 18, 2012

Whats For Dinner Next Week 8-19-12

I am taking a little down time and trying to enjoy some R and R but I didn't want to leave all my readers without menu ideas for the week. Hope you are staying cool and enjoying the last days of summer.



Sunday

Grilled Flank Steak
Sliced Tomatoes with Basil Oil
Garlic Bread
Fresh  Peach Ice Cream


Monday
Slow Cooker
Green Chili Enchilada Chicken


Green Chili Enchilada Chicken
2 1/2 to 3 pounds of Chicken Thighs
washed and dried
Mix together
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 Tablespoon Chili Powder
1 Tablespoon Cumin Powder
Rub the mix all over the Chicken
Pour into Crock Pot
1 15 ounce can Hatch Green Chili Enchilada Sauce
1 cup of Fresh Orange Juice
Place the rubbed Chicken in the Enchilada Sauce/Orange Juice Mixture
Turn the Chicken making sure it is covered.
Cover and Cook 4 hours on high
or 
5 to 7 hours on low
When the Chicken is cooked through
Pour the liquid into a sauce pan
add
1/2 cup Orange Marmalade
Zest of one Orange
1/4 cup fresh chopped Cilantro
Cook sauce over low heat until reduced by 1/3
Plate the Chicken
Drizzle the sauce over the Chicken
Garnish with Fresh Sliced Oranges and Cilantro

Green Tossed Salad
Flour Tortilla's
Fresh Berry Short Cake with  Ice Cream

Tuesday
Pinto Beans
(don't forget to soak the beans the night before)
Roasted Seasoned Potatoes
Lettuce and Tomato Salad
Mexican Corn Bread
Lemon Cup Cakes

Wednesday
Slow Cooker
Bar B Que Ribs
Cole Slaw
Pinto Beans (left over)
Roasted Corn on the Cob
Peach Ice Cream (left over)

Thursday
Mexican Meatloaf
Mango Salsa
Tossed Green Salad
Baked Corn Tortilla Chips
Lemon Cup Cakes (left over)

Friday
Chicken Parmesan Burger  at Passionate Perseverance

Baked Sweet Potato Chips

Crock Pot Peach Cobbler  at Busy Mom's Menu Plan



Saturday
 Fish Fry
Catfish and White Fish
Spicy Cole Slaw

Fresh Black Eyed Peas

 Baked Hush Puppies

 Lemon Olive Oil Cake at Katie Kates Kitchen

I am so happy that you stopped by today, I always look forward to your visits. Sure hope you are having a great week, stay cool and enjoy the end of summer days. Come back to see me real soon!
Peace and Joy

Wednesday, August 15, 2012

Full Plate Thursday 8-16-12


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

We are taking some down time and enjoying some R and R this month. We are so excited to be able to visit with some family and looking forward to spending the week end with some great friends. We feel so blessed to be able to enjoy this time together.  I am so excited that you were able to come today and join us with your wonderful recipe. I can't wait to see what you are sharing so lets get right to it.  Thank you so much for sharing with Full Plate Thursday and sure hope you will come back soon!

Because I Am Taking Some R and R During The Month Of August 
For The Month Of August Only 
I Am Letting You Fill My Plate
You  Will Fill My Plate With The Top Ten Page Views Every Week 

This Is How YOU Filled My Plate Last Week

Tomato Basil Quiche with Potato Crust  at Now Things Are Cookin

Paleo Waffles   at Jen's Natural Kitchen

Zucchini Bread and a Few Little Sandwiches   at Elegantly Gluten Free 

Chicken Parmesan Burger  at Passionate Perseverance

Chocolate Cake with Pistachios and Espresso Icing  at Taste Buds

Chicken and Summer Squash Over Rice  at Crystal and Company

Crock Pot Peach Cobbler  at Busy Mom's Menu Plan

SamoaCookie Bars  at What Amber Wants

Pickled Jalapeno's A Milder Option  at Happier Than A Pig In Mud

Amazing Homemade Pickles In 3 Days  at The Not So Super Mama 

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, August 14, 2012

Fresh Stewed Okra and Tomatoes

We have certainly had a bountiful harvest from our garden this year. One of the dishes that I love to prepare from the garden is Fresh Okra and Tomatoes.  This is  a delicious dish that can be served by itself or to top a small bowl of rice.  I even sometimes use it as a base for soup.

Fresh Stewed Okra and Tomatoes



Fresh Stewed Okra and Tomatoes
Miz Helen's Kitchen
3 cups fresh Tomatoes, skinned and chopped with the juice
2 cups fresh Okra, chopped
1 large onion, chopped medium chop
3 strips bacon, cut in 1 inch strips
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried basil
1 tablespoon fennel seed
Brown the bacon in a large saucepan and add the onion cook over medium heat until the onion is clear
Add the tomatoes and juice, okra and all the spice
If the mixture is too thick, then add 3/4 cup water or vegetable broth
Bring the mixture to a boil, cover and reduce the heat to low heat 
Cook on low heat for 20 minutes until Okra is tender
Recipe Tip
This is great served on rice or as a base for a fresh summer soup

 Skin The Fresh Tomatoes

Brown The Bacon and Add The Onions

Add The Tomatoes and The Okra

Enjoy!

I sure hope that you enjoy this garden fresh dish as much as we do. I am so happy that you stopped by to visit with us today, I always enjoy your visits and hope you will come back soon!




Monday, August 13, 2012

Bacon Chocolate Chip Cookies

I am very excited to present this delicious Bacon Chocolate Chip Cookie as my blog assignment for the Secret Recipe Club.  This recipe comes from the fabulous recipe files of The Haggis and The Herring, my assigned blog for this month. I had so much fun going through the fabulous recipe's on this blog, but I can only share one with you today.  The Haggis and The Herring was originally started by Daniel and Meredith as a website for their wedding for family and friends to enjoy. After the wedding they have continued on with the fun and the great food now sharing  it with all of us.  They have a great blog that I always enjoy visiting and I know you will too, so stop by and tell them hello from Miz Helen. 

This Cookie Is Just For You


Bacon Chocolate Chip Cookies
The Haggis and The Herring
Prepared In Miz Helen's Kitchen
1/2 cup rendered bacon fat
1/2 cup butter
1 1/2 cups brown sugar, packed
2 eggs
2 teaspoon vanilla
1 teaspoon maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup dark chocolate chips
1/4 cup bacon, cooked and chopped
Using an electric mixer, fold bacon fat, butter, and brown sugar. Scrape the sides of the bowl with a spatula if necessary.
Continue to mix on low and add eggs, vanilla, baking powder, baking soda, and salt.
Continue to mix and add flour.  Scrape the sides of the bowl with a spatula if necessary.
Mix in chocolate chips and bacon and let dough rest for 30 minutes
Preheat oven to 350 degrees
Using a cookie scoop, spoon balls of dough onto baking sheets
Bake for 16 minutes and allow cookies to cool on a rack
Recipe Tip
After the bacon fat had been rendered drain, and let set in the refrigerator to set overnight
Refrigerate dough while letting it rest for 30 minutes and between filling the cookie sheet 
For the individual skillet cookie, I used two large scoops of dough and baked it at 350 degrees for 20 minutes
This is a very crispy cookie with a very distinctive flavor that we just loved, I have made the cookies several times now and they just keep getting better.

Render The Bacon Fat
Fry The Bacon

Strain The Fat

Refrigerate Until Set

Lets Bake Some Cookies

Just Wrap Up A Couple of Dozen For Me

A Sample You Say?

Enjoy!!



 I am so happy that you could stop by and have cookies with us today, your visits are always important to me and I hope you will come back soon!
Peace and Joy
Miz Helen

In Memory Of Daniel


 Daniel passed away on September 14, 2012.  Daniel was a very kind man and will be missed by his family and our blogging community.


This Post Is Linked To
Recipe Sharing Monday
Sweet Confessions Sunday Link Party
Mix It Up Monday
Inspire Me Monday
Busy Monday
Foodie Friday 

Friday, August 10, 2012

Whats For Dinner Next Week 8-12-12

I am taking a little down time and trying to enjoy some R and R but I didn't want to leave all my readers without menu ideas for the week. Hope you are staying cool and enjoying the last days of summer.


Sunday
Tossed  Field Greens with Strawberries
Ice Cold Slice Mixed Melon

Monday
Veggie Plate Night
Fresh Green Beans With New Potatoes
Italian Trombetta Tomato Saute
Miz Helen's Kitchen
6 to 8 cups Trombetta Squash,peeled and chopped
1 onion,medium dice
4 medium fresh tomatoes, peeled and diced with juice
1 tablespoon olive oil
1 tablespoon fresh oregano, chopped fine
1 clove garlic, minced
Salt and Pepper to taste
1 tablespoon Balsamic Vinegar
Add olive oil to a hot skillet, after oil is hot, saute squash and onion until onion is clear, add garlic and fresh tomatoes with juice ,cook covered for 5 minutes on low heat. Uncover and add oregano salt and pepper to taste. Drizzle the balsamic vinegar over the dish before serving.
Option: If Trombetta Squash is not available, try Yellow Summer Squash or Zucchini

Corn and Cucumber Salad with Fresh Yogurt Sauce
Tossed Green Salad
Corn Bread
Blackberry Cobbler

Tuesday
Spicy Oven Sweet Potato Fries
Pickle Pot Pickles
Left Over Blackberry Cobbler

Wednesday
Lamb Chops with Fresh Mint Sauce
Spinach Saute
 Herb Buttered Finger Potatoes
Cucumber Salad with Yogurt Sauce
Strawberry Triffle

Magic Meatloaf  at Frugal Homekeeping
Twice Baked Potatoes Casserole  at Everyday Mom's Meals
Snickers Ice Cream  at Five Brothers One Sister


Friday
Fish Taco Bar
Mango Salsa
Chocolate Pudding Cups

Saturday
Grilling Steaks
  Spicy Grilled Sweet Potato Wedges
Marinated Cold Garden Vegetable Mix
Tossed Green Salad
Garlic Bread
Key Lime Cake

Thank you so much for stopping by to visit with me today, I always enjoy your visits. Sure hope you have a great week and come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Friday Favorite Finds
Menu Plan Monday
On The Menu Monday 
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