Wednesday, May 29, 2013

Full Plate Thursday 5-30-13


Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Welcome to Full Plate Thursday, it is so good to see you today.  We are in the middle of onion  harvest here at the cottage.  We have onion's everywhere, they are drying, being wrapped and hung and we are enjoying the great noonday onion crop. We are going to spend our day together out by the garden and who knows you may end up with some fresh onions to take home with you.  Thank you so much for coming today and now lets get your fantastic recipe on the table, I'm hungry, lets eat.

Important Note
I try to make comments on all of your post every week and of course we all have our security systems set up around our blogs for good reasons.  In the past few weeks I have been having a lot of trouble making comments on the Disqus accounts and spent unbelievable time trying different ways to make the comment until finally this week I finally give up.  I have written them about this problem and have had no response.  If you have a Disqus account you won't get a comment from me until this issue can be resolved, I am sorry, but sure hope you understand, and if you can help me out with the problem I would sure appreciate it.


This Is How I Filled My Plate Last Week
 Breakfast
Morning Snack
Lunch
Asiago Portobello Cheese Souffle  at Jazzy Gourmet Cooking Studio
Spring Salad  at On The Home Front
Tangerine Creme Brulee Tart  at Red Cottage Chronicles
Afternoon Snack
Blueberry Cobbler Smoothie  at The Salty Kitchen
Dinner
Black Eyed Peas  at Pary Moppins
Grilled Corn with Lime and Chive Butter  at Susie Q T Pies Cafe
Strawberry Shortcake  at Annie's Noms
Preserving Food
Purple Sauerkraut  at The Auld Grey Mare

If You Are Featured Today Please Take The Red Plate Home

The Code Is On The Side Bar

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, May 28, 2013

From Garden to Table Collard Greens

We grow Collard Greens the year round here, but the spring Collards are the most tender and the best. I remember picking Collards with my Grandmother when I was a child, the leaves seemed so big. We would take them to the well and pump cold well water over the Collards and wash each leaf.  I always remember how cold that well water was when we were washing the Collards.  I also remember how good those Collard Greens tasted when they came out of the big pot on the wood burning stove, they still taste the same.

From Garden To Table Collard Greens


Collard Greens
Miz Helen's Kitchen
Ingredients
16 cups Collard Greens washed, sliced 3/4 to 1 inch thick, stems removed
3 slices bacon, chopped
1 medium onion, medium chop
2 cups chicken stock
1 cup water
salt and pepper to taste
Directions
Preheat oven to 325 degrees
Remove the stems from the collard greens 
Soak the Collards for 10 minutes in ice cold water then wash the leaves
Cut the Collards in 3/4 inch to 1 inch strips
Cut the bacon in bite size pieces
Chop the onion in a medium chop
In a heavy Dutch Oven cook the bacon until it is crisp and remove to a draining towel
Add the onion to the Dutch Oven and saute the onion until almost clear
Add 1 cup Chicken Broth and get the goodies from the bottom of the pan
Add the prepared Collard Greens
Add the remainder cup of Chicken Broth and 1 cup of water
Bring to a boil until the Collard Greens are wilted
Stir well and cover
Place the Dutch Oven in a 325 degree oven and cook 1 hour
Remove from the oven, salt and pepper to taste
Add the drained bacon bites and stir well
These Collards will just melt in your mouth!
Recipe Tip
We always serve our Collard Greens with a side of HOT Pepper Sauce
Print Recipe
From Garden To Table

The Collard Greens Were Picked Only About An Hour Before They Went In The Pot


Soak The Collard Greens


Chop The Collards


Drain The Collards


In The Dutch Oven and Ready To Cook


These Collard Greens Are Ready To Eat


We Are Serving Them Tonight With
Herb Grilled Pork Chop,  Get The Recipe Here


Enjoy!

I sure am glad that you could come to the country today and enjoy some wonderful Collard Greens from  Garden to Table.  We always enjoy your visits and sure hope you come back soon!
Peace and Joy

Saturday, May 25, 2013

Whats For Dinner Next Week 5-26-13


Memorial Day Weekend is always exciting here at the lake, it is the official opening weekend of all the activities.  All the folks who have been away for the winter return and open up their homes and the community is all a buzz.  We usually have a large crowd on this week end and this year is no exception to that so I will be doing a lot of cooking.  Come on in and have coffee with me and I will go over the menu for the week.

A Special Thank You To All The Families Who Have Sacrificed
To Give Us A Free Country
God Bless You and God Bless America 


Sunday
Breakfast
Fresh Fruit

Monday
Memorial Day
Picnic

Tuesday
From Leftover Brisket
Brisket Sandwich
Leftover 
Crispy Cole Slaw
Leftover
All American Bites
Spicy Peach Shortcake



Wednesday
Garlic Mashed Potatoes


Vanilla Pudding

Thursday
Lemon Cupcakes


Friday
Grilled Plank Salmon
Grilled Asparagus
Wild Rice Medly
Key Lime Pie

Saturday
Full Plate Thursday
Frito Pie   at Cents Less Deals

Creamy Au Gratin Potatoes  at Angels Homestead

Yum Yum Chicken Thighs   at Frugal In Florida 

Mini Apple Tarte Tatins  at The Home Heart

Not Just Any Old Green Smoothie Baby  at Fox In The Kitchen

Coconut Cheesecake   at Will Cook For Smiles

Crawfish Stuffed Grilled Peppers  at Ms.enPlace


It is always special to spend time with you when you stop by.  Wishing you a safe and happy Memorial Day weekend and hoping to see you again real soon!
Peace and Joy,



Wednesday, May 22, 2013

Full Plate Thursday 5-23-13


Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Tuesday 5-21-13
I am preparing this Full Plate Thursday this afternoon from my Granddaughters house in Edmond, Oklahoma and watching my Granddaughter play with her toy's, and thinking how very very grateful I am that we are all here and safe.  Yesterday my husband and I were returning to the Dallas area from attending our Grandson's graduation in Kansas.  We knew the weather was getting very bad and we stopped at our Granddaughter Lauren's house located about 30 miles north of Moore, Oklahoma, we got to her house about 30 minutes before the F-5 Tornado hit Moore, Oklahoma, had we continued on the road we would have been in the storm.  There is so much devastation no words can describe and the human emotional toll is beyond what the heart can bear.  The outpouring of support is amazing and the strength of the people of Oklahoma is a source of hope and courage for our entire nation.  We will be going back to our cottage in the country tomorrow, but we will carry this event in our heart with the faces of the courageous people of Moore, Oklahoma.  I hope you will join me in your thoughts and prayers for the folks of Moore, Oklahoma.

 Wednesday 5-22-13
I am very glad to see you today and glad to be back here at the Country Cottage with all of you. We want to say Thank  YOU to all the men and women and their families who sacrifice so much for our freedom and protecting our life and to remember all those who have made the ultimate sacrifice. 


Since I Was Traveling Last Week These Were Your Favorites For Your Plate!

Frito Pie   at Cents Less Deals

Creamy Au Gratin Potatoes  at Angels Homestead

Yum Yum Chicken Thighs   at Frugal In Florida 

Mini Apple Tarte Tatins  at The Home Heart

Not Just Any Old Green Smoothie Baby  at Fox In The Kitchen

Coconut Cheesecake   at Will Cook For Smiles

Crawfish Stuffed Grilled Peppers  at Ms.enPlace

If Your Recipe Is Featured Today Please Take The Red Plate Home
 The Code Is On The Side Bar


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, May 21, 2013

Fresh Strawberry Pie

I remember standing on a stool and watching my mother pour the syrup over the fresh strawberries in the baked pie shell, and then waiting until the pie was chilled before we could have a slice.  This Fresh Strawberry Pie recipe has been in our family ever since I was a little girl and is still a favorite today. When our family knows that the Fresh Strawberry Pie is coming you want to get in line fast to get your slice before it is all gone.  I just love sharing these old recipes with all of you and hope you enjoy this special Fresh Strawberry Pie.

Fresh Strawberry Pie


Fresh Strawberry Pie
Miz Helen's Kitchen
Ingredients
8 inch pie shell, baked
3 cups fresh strawberries, sliced
1 cup sugar
2 tablespoons corn startch
1 cup water
3 tablespoons strawberry gelatin
2 drops red food coloring
Directions
Prepare and bake pie shell and let cool
Hull, wash and slice 3 cups fresh strawberries set aside
In a medium saucepan mix the sugar and corn starch together
Add the water and cook the mixture on medium heat stirring constantly until the mixture is clear and thick
Remove from heat and stir in the gelatin
Cool to room temperature
Place the sliced strawberries into the baked and cooled pie crust
Pour the room temperature syrup over the strawberries
Let chill in the refrigerator until the syrup is set before serving
Top or garnish with whipped cream if desired

Fresh Sliced Strawberries Ready For Syrup


This Pie Is Ready To Eat



Garnish With Whipped Cream and More Sliced Strawberries


Enjoy!

We sure are glad that you could stop by and have dessert with us today and guess what I saved a slice of pie for you to take home with you.  Hope you have a great week and come back to see us real soon!
Peace and Joy

Saturday, May 18, 2013

Whats For Dinner Next Week 5-19-13



Congratulations to my Grandson Tate who graduated this past weekend from High School, he will be attending Washburn University in the fall, we are very proud of him!  We were able to go to his graduation and spend time with family that we don't see very often it was a great visit! I sure am glad to see you today and happy to be able to share next weeks menu with you.

Sunday


Green Salad
Grilled Peaches and Spicy Vanilla Sauce
 


Monday
From Leftover Chicken
Chicken Sandwiches


Chocolate Chip Cookies
with Leftover
Peaches and Spicy Vanilla Sauce


Tuesday
Grilled Pork Chops
Corn on The Cob


Spring Greens Salad



Wednesday


Green Tossed Salad
Garlic Bread
Left Over
Lemony Nana Trifle

Thursday

Friday
Pizza Night


Brownie Sundaes

Saturday
Date Night
Fish Fry On The Dock
Spending Time With
Family and Friends



Looking For More Meal Planning Ideas

It is always good to see you and spend time with you, your visits are very special to me.  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 

Wednesday, May 15, 2013

Full Plate Thursday 5-16-13


Full Plate Thursday Where The Greatest Cooks On The Planet Gather
 I sure hope that all of  you had a fabulous Mothers Day weekend My goodness it was like Queen for a Day around here with kids, grands and greatgrands, at the end of the day I was truly blessed.   Come on back to the kitchen with me we just have some great scones coming out of the oven that will be going on our table along with all the goodies that you are sharing today we are going to have a wonderful day together, sure am glad to see you today!

This Is How I Filled My Plate Last Week

 Breakfast
Creamy Mushrooms and Eggs   at Simple Living and Eating
Lemon Blueberry Ricotta Pancakes  at Cooking On The Front Burner
Morning Snack
Yogurt and Fruit Cups  at Diane's Vintage Zest
Lunch
My Comfort Salad   at Sweet Caroline's Corner
Sausage Paella  at With A Blast
Tangy Lemon Cake  at Simply Sweet N Savory
Afternoon Snack
Frappuccino Cupcakes  at Mummy Deals
Dinner
Really Good Green Beans   at Make Mine Lemon
Simple Irish Brown Bread  at The Resourceful Gals
Toasted Coconut Pudding Pie  at Mostly Homemade Mom
Preserving Food
No One Preserved Food This Week, The Food Was All So Good We Ate It All
If You Are Featured This Week Please Take The Red Plate Home
 The Code Is On The Sidebar
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!

Sunday, May 12, 2013

The Best Grilled Chicken

This really is The Best Grilled Chicken and it is just in time for the summer grilling season.  Sometimes Chicken on the grill can be tough and the flavor just on the top of the meat, this chicken is so tender and juicy it will just melt in your mouth.  This recipe has been on our grill many times and I am happy to share it with you today.
The Best Grilled Chicken



 The Best Grilled Chicken
Prepared In Miz Helen's Kitchen
adapted from 
Noble Pig and Cooking On The Ranch
Ingredients
4 pound fryer chicken, split in half
For The Dry Rub
1 tablespoon seasoning salt
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
For the Basting Sauce
1/2 cup apple cider vinegar
1 tablespoon oil
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
juice of 1 lemon
Option: 1 drop liquid smoke
Your favorite grilling sauce
Directions
Split, wash and dry the chicken
Mix the dry rub season's very well 
Rub all over the chicken half's making sure that both sides are covered 
Refrigerate the rubbed chicken half's for 3 hours 
Bring the rubbed chicken half's to room temperature
Prepare the Basting Sauce and set aside
Preheat the grill to very high heat, about 500 degrees.  Turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.
Baste the fryer and close the grill.  Set a timer for 15 minutes.
After 15 minutes turn the fryer over and baster again.  Repeat this step every 15 minutes for a total of one hour, or until the internal temperature reaches 170 degrees.
At the last basting, let the chicken cook for only five minutes more
Baste with your favorite grilling sauce
My favorite sauce is Miz Helen's Bar B Que Sauce
Let set and the internal temperature will continue to come up to 175 a well done for chicken  
Print Recipe  




 Grilling The Chicken

A Platter Full Of Bar B Que Heaven


Enjoy!



I sure hope that you will enjoy this chicken as much as we did.  have fun with us every month just check Thank you so much for stopping by today, your visits are always special to me.
Peace and Joy,

Saturday, May 11, 2013

What's For Dinner Next Week 5-12-13


Happy Mothers Day
To All The Wonderful Moms!
This Rose Is Just For You


We could not ask for more perfect Spring days like we have been having, a perfect time to spend outdoors with friends and family for a wonderful Mothers Day weekend.  We are really looking forward to having friends and family to enjoy the holiday with us and wishing you the very best weekend with your loved ones.

Sunday
Mothers Day
Brunch





Mixed Fruit Bowl

Monday


Grilled Cheese Sandwich



Tuesday
Meatloaf
Fresh Green Beans


Cottage Bread



Wednesday


Green Salad
Garlic Bread
Left Over
Raspberry Sheet Cake

Thursday
Covered Dish Luncheon



Friday

Saturday


Guacamole
Homemade Salsa
Baked Tortilla Chips
Left Over
Strawberry 4 Layer Delite

Looking For More Meal Planning Ideas

I am so happy that you could stop by today, spending time with you is very important to me and I really look forward to your visit. Wishing you the very best for this weekend and come back to see me real soon!
Peace and Joy



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