Tuesday, April 30, 2013

Cinco de Mayo Buffet

We just love Mexican Food and Mexican Celebrations.  Cinco de Mayo is one of my favorites because of all the wonderful food to be shared. Come and celebrate with us today we are having some Mexican food.

Cinco de Mayo Buffet





















Sure hope you found something on the buffet that you liked.  Hope you have a great week, a special Cinco de Mayo and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To
What'd You Do This Weekend 

Monday, April 29, 2013

Stacked Enchilada Casserole

One of our family favorite Tex Mex dishes is Stacked Enchilada's and that original recipe is in my cookbook Miz Helen's Kitchen Table.  I was invited to a covered dish dinner recently and asked if I could bring my Stacked Enchiladas and that is really not a dish that can be transported easily so I got busy in my kitchen and developed Stacked Enchilada Casserole. I took it to the dinner and everyone loved it. It would be a perfect dish for Cinco de Mayo or any other Mexican Food occasion.

Stacked Enchilada Casserole



Stacked Enchilada Casserole
Miz Helen's Ktichen
Ingredients
1 pound Beef Chuck ground (we use Grass Fed Beef)
10 to 12 Corn Tortilla's
4 to 6 Roma Tomatoes, chopped
1 yellow Onion, chopped
1 bunch green onions,chopped
3 gloves garlic, minced
4 cups lettuce, chopped
2-15 1/2 ounce cans of Red Enchilada Sauce
4 cups longhorn or sharp cheddar cheese, graded
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon salt
1 teaspoon pepper
Directions
In a large hot skillet add the ground chuck and minced garlic, brown the chuck and remove from heat
Drain off any grease
To the browned and drained chuck add the chili powder,cumin, chipotle chili powder, salt and pepper, mix well and set aside.
Pour the 2 cans of Enchilada Sauce into a medium size skillet and bring the sauce to a medium low temperature, making sure not to get to hot
Cut the tortilla's in half and taking one half at a time dip the tortilla into the sauce and then put the tortilla into a 8X11 baking dish. 
Be sure that you dip only the tortillas that will go on the layer, be sure and dip them one layer at a time
Covered the entire bottom of the baking dish with 1/2 of the dipped tortillas
Next layer the browned, drained and seasoned chuck
Next layer some chopped tomatoes
Next layer some chopped yellow onions
Next layer 1/2 the graded cheese
Next layer the remainder of the dipped tortillas
Next pour 3/4 cup of the warm Enchilada Sauce over the dish
Top with the remainder of the graded cheese
Bake for 20 minutes at 400 degrees until all the cheese is melted and bubbling on top
Serve with chopped lettuce, chopped green onions and tomatoes with salsa on top
Recipe Tip
The Casserole will freeze well without the garnish of lettuce, green onions and tomatoes 


Dip The Tortilla


Botton Layer


Meat Layer


Tomato and Onion Layer


Cheese Layer


Last Layer Cover With Dipped Tortillas Then a Layer Of Cheese


Baked and Ready To Serve


Top With Green Onions, Tomatoes and Lettuce

Enjoy!

I am so happy that you stopped by to have this Stacked Enchilada Casserole with me today. I just love developing new recipes for my friends and family and hope you enjoy this one.  Have a great week and come back to see us real soon!
Peace and Joy

Saturday, April 27, 2013

Whats For Dinner Next Week 4-28-13

It has been a beautiful day today and we were able to plant the rest of our row crops today.  We planted our Purple Hull Peas, Okra, Cucumber's and Squash.  Now we just can't wait until it is ready for harvest and all the great dishes we will be having.  Come on out back and I will take you on The Garden Tour , everything is so pretty right now. Then we can take a look at The Menu for next week.


Sunday
Garlic Mashed Potato Cups
Cottage Bread

Monday
Left Over
Chocolate Cream Pie


Tuesday
Mac N Cheese
Fresh Green Beans
Fresh Spring Greens
Wheat Buns
Snickerdoodles



Wednesday
Southwestern Chicken and Potato Soup


Southwest Spoon Bread



Thursday
From
Full Plate Thursday
Mom's Meatloaf   at Spice Gals

Southern Skillet Corn  at The Salty Kitchen

Pressure Cooker BBQ Baked Beans Happier Than A Pit In Mud

Fudgey Mocha Nut Pie  at Makin It Mo Betta

Friday
Lasagna


Green Tossed Salad
Garlic Bread
Left Over Cookies and Blue Bell


Saturday
Dogs on The Grill
Topped With
Crisp Cole Slaw

Home Baked Potato Chips
Cherry Pie


It is always a pleasure to spend time with you when you stop by.  Have a fabulous week and come back to see us real soon!
Peace and Joy

Wednesday, April 24, 2013

Full Plate Thursday 4-25-13


Full Plate Thursday Where The Greatest Cooks On The Planet Gather

 We are so glad to see you today, come on in and get some hot chocolate, coffee or tea, we have a fire in the fire pit today, I can't believe that we still need a fire in April but when we got up today it was very very cold. After the somber week that we had last week I think that we all are just trying to regroup and spend some extra time with family and friends. It will be nice to visit with all of you today and feel the comfort of our friendship!

This Is How I Filled My Plate Last Week
Breakfast
Mexican Breakfast Casserole  at Love Bakes Good Cakes 
Morning Snack
Italian Hot Chocolate   at Sumptuous Spoonfuls
Starbucks Caramel Frappuccino  at Skinny Kitchen
Lunch
Crockpot Chicken Teriyaki  at Everyday Mom's Meals
Afternoon Snack
Pecan Lemon Loaf   Aunt Nubb'y Kitchen
Dinner
Mom's Meatloaf   at Spice Gals
Southern Skillet Corn  at The Salty Kitchen
Pressure Cooker BBQ Baked Beans Happier Than A Pit In Mud
Fudgey Mocha Nut Pie  at Makin It Mo Betta
Preserving Food
Raspberry Jalapeno Jam  at Feeding Big and more

If You Are Featured Please Take The Red Plate Home

 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". 
 Guidelines
When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book Every Week, I feature many of your Recipes on the next Full Plate Thursday, and on What's For Dinner Next Week, and I pin many of your recipes to Pinterest.
Please include a link back to Full Plate Thursday somewhere on your post.
Please 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.
Please leave me a comment and let me know you are here, I really do want to be a good hostess.
Now God Bless You and Your Food and Everyone Fill Your Plate! 
 Thank You So Much For Coming Today and Come Back Soon!

Tuesday, April 23, 2013

Herb White Bean Soup

Any time we have a country ham I like to keep the ham bone to make a nice pot of beans. Sometimes I will freeze the ham bone for latter use.  This is a pot of beans that we made with one of those awesome ham bones to flavor the pot along with some really nice fresh herbs.  This is one of those recipes that is good with or without the ham bone anytime of the year.

Herb White Bean Soup



Herb White Bean Soup
Miz Helen's Kitchen
Ingredients
1 pound Great Northern White Beans
1 teaspoon fresh rosemary, chopped
1 sprig fresh rosemary
1 teaspoon fresh thyme, chopped
1 sprig thyme
1 teaspoon parsley
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Optional 1 ham bone
Directions
Rinse and sort beans in a large pot.  
To 1 pounds of beans add 8 cups hot water.  Bring to a rapid boil, and boil for 2 minutes.
Remove from heat
Cover and let stand 1 hour, drain and rinse beans
Pour the drained and rinsed beans back into the pot
Add the chopped rosemary, thyme, parsley, salt, pepper, cayenne pepper and mix well.
Add 6 cups of water and stir
If you are adding a ham bone, add it now
Last add a sprig of rosemary and thyme on top of the mix
Bring to boil and cover, reduce the heat to low and cook for 1 1/2 hours or until the beans are tender.
Garnish with Sour Cream and fresh herbs


There Is Noting Like A Great Pot Of Beans


Beans Are Ready


Nice Corn Muffins de Provence  To Go With The Beans

Enjoy!

There is nothing better than a great bowl of soup and sharing it with a friend, I am glad that  you were here to share this bowl of soup with us.  Hope you have a great week and come back to see us real soon!
Peace and Joy

Monday, April 22, 2013

Corn Muffins de Provence

Corn Bread is a regular food item on our menu here and we love to try different varriations of the basic corn bread recipe.  This is a wonderful herb based Corn Muffin that we have really enjoyed and will complement a number of different meals or a great snack. 

 Corn Muffins de Provence



Corn Muffins de Provence
Miz Helen's Kitchen
12 Muffins
Ingredients
1 cup yellow corn meal
3/4 cup all purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon Herbs de Provence
1 cup Sour Cream
2 eggs beaten
1/2 cup milk
2 tablespoon Olive Oil
Directions
In a medium mixing bowl add, corn meal, flour, baking powder, salt, herbs and mix well
Mix 2 eggs, sour cream, Olive Oil and milk
Make a well in the center of the dry ingredients
Pour the wet mix into the well of the dry ingredients and mix until all the ingredients are mixed well and blended
Spray muffin tins with a oil spray
Fill the muffin tin 3/4 full
Bake at 400 degrees 25 to 30 minutes
Remove from muffin tin and cool on a rack or serve hot
Print Recipe

Hot Muffins Right Out Of The Oven

A Nice Basket of Hot Muffins

 Pass The Muffins Please

A Plate Of Muffins Just For You!
Enjoy!

It sure was good to see you today and hope you enjoyed the new Corn Muffins de Provence. Have a fabulous week and come back to see us real soon!
Peace and Joy






Saturday, April 20, 2013

Whats For Dinner Next Week 4-21-13

As with most of you it has been a somber week here at the cottage. 
Our thoughts and prayers have gone out to the victims and families of the 
Boston tragedy and now we are adding the entire community of West, Texas. 
Both of these tragedies have lead us to pause and  come together 
as a country to seek comfort and help our fellows.
 Sometimes food plays a big part in our time of sadness and we look for our favorite comfort food to share with friends.  That is what we did last week, we enjoyed a nice pot of Chicken and Dumplings with friends.  

I sure am glad that you are here today so we can visit and go over our menu for next week.


Sunday
Roasted Leg Of Lamb
Garnish With

Green Tossed Salad
Cottage Bread


Monday

Baked Tortilla Chips
Mango Salsa
Left Over
Lemon Tart

Tuesday
Ladies Luncheon




Wednesday
Rice
Lettuce and Tomato Salad
Old Fashioned Vanilla Pudding with Sugar Cookies

Thursday
From 
Full Plate Thursday
Mango Salsa  at Your Home Based Mom
Grilled Corn with Chipotle Butter  at Steak N Potatoes Kinda Gurl
Delightful Chocolate Chip Dessert  at Growing In Grace

Friday

Baked Tilapia Cakes


Spicy Oven Fried Sweet Potatoes


Saturday
Grilled Pineapple Chicken
Corn On The Cob
Baked Navy Beans

I am so glad that you were able to come to the country and visit with us today, your visits are always very important to us.  Please come back to see us real soon!
Peace and Joy

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