Wednesday, July 31, 2013

Full Plate Thursday 8-1-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Happy August Ya'll

 August, its here already and here comes the heat.  We have been so blessed so far this summer, we have had the coolest summer in years and have enjoyed every minute of it.  The rain is a different thing, we haven't had enough and our churches are starting to pray for rain.  Here at the cottage we are wrapping  up the harvest and beginning to think about the fall garden.  I am so happy that you could come out today and enjoy this beautiful day with us here in the country.  We have the tables set up near the upstairs patio today under the trees where it is really cool.  Lets get  your food on the table, I can't wait to see what you have brought to share today.  

This Is How I Filled My Plate Last Week
Breakfast
Coconut Crusted Stuffed French Toast  at Will Cook For Smiles
Refreshing Cantaloupe Slush  at This Southern Mom Cooks
Morning Snack
Almond Butter Raisin Granola Bars  at Lisa's Dinnertime Dish
Homemade Blueberry Soda  at Yummy Healthy Easy
Lunch
Bruschetta Salad   at The Taylor House
Mediterranean Piccata at Memories By The Mile
Watermelon Granita   at Recipes To Nourish
Afternoon Snack
Blueberry Frozen Yogurt  at Whole Food Mom On A Budget
Dinner
Bacon and Spicy Cream Cheese Stuffed Mushrooms   at Steak N Potatoes Kinda Gurl
Five Star Grilled Teriyaki Chicken  at The Best Blog Recipes
Cowboy Caviar  at Krystal Steen
Cheesy Bacon Au Gratin Potatoes   at Easy Life
Individual Cheesy Garlic Pull Apart Rolls   at Spend With Pennies
A Cake For Exhausted Cooks   at My Cozy Corner
Preserving Foods
Strawberry Rhubarb Jam  at Little House Living
Apple Pie Jelly  at Pary Poppins
Peach Lavender Jam  at Backwoods Mama

If You Are Featured Today Please Take The Red Plate Home

 The Code Is On The Sidebar

Background Story For Full Plate Thursday
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, 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.

Thank You For Coming Today and Come Back Soon!


Monday, July 29, 2013

Spicy Zucchini Stix

We have an abundant Squash harvest from our garden this year and I have had so much fun developing new recipes to use the squash in different recipes.  We love a spicy and crunchy appetizer and the Spicy Zucchini Stix give me an opportunity to have both.  I served these at a party recently and everyone just loved them, sure hope you like them.

Spicy Zucchini Stix


Spicy Zucchini Stix
Miz Helen's Kitchen
Ingredients
2 to 3 medium Zucchini cut into strips
2 egg whites
1 whole egg
1/2 cup all purpose flour
1 cup Panko Crumbs
1/2 teaspoon cumin
1/2 teaspoon Chipotle chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
Olive Oil
Directions
Preheat oven to 400 degrees
Wash the Zucchini and cut into 1/2 inch X 3 inch strips
Place the strips onto a layer of paper towels and generously sprinkle with salt, set aside
This process will allow the extra moisture to be pulled out of the Zucchini
Next, in a medium bowl  mix the flour, Panko crumbs, cumin, Chipotle chili powder, garlic powder, salt and pepper together
In a medium bowl whip the egg whites and the whole egg with 1/4 cup water until mixed well
With a paper towel pat the tops of the Zucchini strips until the moisture has been removed
For the breading process, take just a few at a time so you get really good coverage on all sides
Drop several strips into the egg mixture and then into the flour and panko mixture
Generously oil a baking sheet with olive oil 
Place the breaded strip onto a well oiled baking sheet making sure that each strip has room and is not touching the other strip
Bake uncovered for 20 minutes then turn the squash strips and continue to cook another 15 to 20 minutes until lightly browned
Remove from the oven and let cool for 30 minutes before serving
Serve with Salsa
Cut The Zucchini Strips


 Pat The Strips Dry


 Bake On A Baking Sheet


Serve The Stix with Salsa

Enjoy!

We are so happy to see you today and glad you could stop by the party and enjoy these Spicy Zucchini Stix with us.  Hope you have a great week and come back to see us real soon!
Peace and Joy

Saturday, July 27, 2013

Whats For Dinner Next Week 7-28-13

Last week was just awesome here at the cottage, several old  friends came out to visit and just have fun, it is always such a special gift to spend time with friends.  I was also so excited that George Alexander Louis,  His Royal Highness Prince George of Cambridge, the son of the Duke and Duchess of Cambridge was born on my birthday! Wow what a special week!  I have been playing so much last week now I need to get busy on this menu for next week.


Sunday
Grilled Corn

Monday
Tossed Green Salad
Fresh Fruit

Tuesday
Lettuce Tomato Jalapeno Toss

Wednesday
Tossed Green Salad
Garlic Bread
Mini Berry Cobbler

Thursday
From 

Hidden Sweet Potato Pasta  at Delectably Domestic

California Potato Salad  at The Fountain Avenue Kitchen

Candied Ginger Tropical Fruit Tart  at True Blue Baking
Friday
From


Moroccan Shrimp and Couscous  at The 21st Century Housewife

Homemade Banana Ice Cream  at A Walk In The Countryside
Saturday
Grilled Steaks
Baked Potato
Spinach with Yogurt Sauce 


Green Tossed Salad
Garlic Bread
Double Chocolate Brownie Bites


I sure am glad that you were able to stop by and spend some time with me today, I always look forward to your visit.  You have a great week and hope to see you again real soon!
Peace and Joy

Wednesday, July 24, 2013

Full Plate Thursday 7-25-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I want to say Thank You for all the very warm wishes and comments that you gave me last week on the 3rd Anniversary of Miz Helen's Country Cottage, you'al are so very kind!

I am celebrating and so excited George Alexander Louis,  His Royal Highness Prince George of Cambridge, the son of the Duke and Duchess of Cambridge was born on my birthday!  

Hope you have had a great week and that you are celebrating something special, it is good that you are here because we are celebrating great food today.  We have the greatest cooks that come to Full Plate Thursday, I have people tell me all the time, it they are looking for a great recipe they come to Full Plate Thursday.  I can hardly wait to see what you are sharing today so lets get right to it.

This Is How I Filled My Plate Last Week
Breakfast
Easy Biscuit Breakfast Bake  at The Shady Porch
Morning Snack
Oscar Grouch Watermelon  at Kitchen FunWith My 3 Sons 
Lunch
Moroccan Shrimp and Couscous  at The 21st Century Housewife
Homemade Banana Ice Cream  at A Walk In The Countryside
Afternoon Snack
McCafe Strawberry Shake  at Skinny Kitchen
Dinner
Hidden Sweet Potato Pasta  at Delectably Domestic
California Potato Salad  at The Fountain Avenue Kitchen
Candied Ginger Tropical Fruit Tart  at True Blue Baking
Preserving Food
Homemade Canned Peach Butter  at Madame Deals
Gulkhand Rose Pedal Jam  at A Creative Project
Blackberry Syrup  at Pary Poppins
Candied Jalapeno's  at Mere Thoughts From A Mommy of Boys   
Strawberry Vanilla Jam  at Backwoods Mama

If You Are Featured Today Please Take The Red Plate Home

 The Code Is On The Side Bar

 Background Story For Full Plate Thursday
 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.
 Thank You For Coming Today and Come Back Soon!

Tuesday, July 23, 2013

Roasted Beet and Fennel Salad

One of the vegetables that my grandmother had in her garden and on her menu often was beets and just like her I love beets.  We grow beets in our garden and there is nothing better than a fresh roasted beet.  We also have the most beautiful Fennel in our Herb Garden.  I wanted to make a salad that would be full of flavor and pair these two vegetables together, we just love the flavor of this salad. This is a great Garden to Table Salad.

Garden To Table

Roasted Beet and Fennel Salad



Roasted Beet and Fennel Salad
Miz Helen's Kitchen
Serves 4
Ingredients
3 to 4 medium size beets, roasted and sliced
1 fennel bulb, sliced
2 red onions, sliced
3 garlic cloves, peeled and sliced
1/2 cup feta cheese
Olive Oil
Salt and Pepper
For The Balsamic Vinaigrette
3 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Roast the Beets, (for Roasting instructions go to this Link)
Slice the roasted peeled beets
Prepare The Vinaigrette
In a blender add all the ingredients and pulse until the mixture becomes thick
In a medium bowl pour the Vinaigrette over the beets and refrigerate for at least 2 hours
Slice the onion, fennel and garlic
Place the sliced onion, fennel and garlic on a roasting pan and generously cover with olive oil, salt and pepper toss and make sure all the vegetables are covered well with the oil
Roast uncovered at 425 degrees for 20 minutes
Remove from oven and bring to room temperature before using in the salad
Remove the beets from the vinaigrette, save the vinaigrette left in the bowl
Place the beets on to a serving dish and layer the roasted onions and fennel over the beets
Drizzle the remaining vinaigrette over the onions, fennel and beets
Sprinkle feta cheese over the salad
Print Recipe

Beets Are Fresh From The Garden

 Roasted and Ready To Use



Fennel Fresh From The Garden
The Fennel Is Beautiful In Bloom


We Are Using The Fennel Blub



Roast The Onion and Fennel


Enjoy Your Salad


We sure have had fun today making this wonderful Roasted Beet and Fennel Salad for you and hope you enjoy it as much as we have.  Hope you have a fabulous week and come back to see us real soon!
Peace and Joy

Monday, July 22, 2013

Garden to Table Roasted Beets

I was in the Super Market the other day and looked at a bunch of beets, there was 1 large beet and 2 small beets in a bunch and it was selling for $2.79 a bunch.  The thought ran through my mind how grateful I am that we have over a bushel of fresh beets ready for harvest in my garden.  Fresh roasted beets are delicious the roasting really brings out the earthy rich flavor of the beet.

Garden To Table Roasted Beets


Roasted Beets
Miz Helen's Kitchen
Ingredients
Fresh Beets Washed and Dryed
Olive Oil
Salt and Pepper
Directions
Cut the tops and most of the root stem off of the beet and wash them
Dry the beets by letting them sit out for a while or pat them dry
Place the beets in a heavy foil packet
Generously cover the beets with olive oil, salt and pepper
Seal the foil packet 
Place in a preheated 375 degree oven and roast for 1 1/2 hour
Remove the packet from the oven and set aside
Allow the beets to reach room temperature then peel the skin from the beet
The beets are ready for use in recipes or serve, they are delicious.

Starting With Fresh Beets From The Garden


This Is One Reason I Love Our Outdoor Kitchen It Is 
A Great Place To Clean Vegetables From The Garden
 

Wash The Beets


Dry The Beets


Roast The Beets


Let The Beets Cool



Peeled


Slice and Enjoy!


I sure am glad that  you stopped by today to help me with the beet harvest, it is so much fun with a friend to help.  Hope you have a fun week and come back to see me real soon!
Peace and Joy
Miz Helen

Saturday, July 20, 2013

Whats For Dinner Next Week 7-21-13

We are so excited, it rained ya'll!! Not only did it rain it has also been in the 70's for a week now, we think we are in heaven.  Our garden has taken on a whole new life and so have all the other plants and shrubs.  The lake is still really low, but this is surely a great start, we are so grateful!  We are expecting some real special friends to visit us this week so we are going to have such a great week!  Come on back to the kitchen I am doing some baking for the company and you can help me out while we visit for a while.


Sunday
Garlic Mashed Potatoes
Tossed Green Salad
Hot Biscuits

Monday
Fresh Vegetable Salad
Fresh Fruit Salad
Left Over
Strawberry Pie

Tuesday
Homemade Tortilla Chips

Wednesday
Burgers on the Grill
Sweet Potato Chips

Left Over 
Creamy Blueberry Bars

Thursday
Green Tossed Salad
Garlic Bread
Lemon Ice Box Pie

Friday
Full Plate Thursday
Grilled Marinated Salmon  at The Home Heart
Corn, Avocado and Tomato Salad or Dip  at Sunflower Supper Club
Mushroom Risotto  at Who Needs A Cape
Honey Oatmeal Bread   at Allergy Free Test Kitchen
Strawberry Rhubarb Pie  at Flavors By Four

Saturday
Birthday Picnic (for me)
 on
The Dock
With Friends

I sure am glad  you were able to stop by and have fun with me in the kitchen. Hope you have a great week and come back to see us real soon!
Peace and Joy


Wednesday, July 17, 2013

Full Plate Thursday 7-18-13


Full Plate Thursday Where The Greatest Cooks On The Planet Gather
Happy 3 Year Anniversary To Miz Helen's Country Cottage!

 I am so glad to see you today, it is a very special day here at the Cottage. Three years ago I pushed that button and made my First Blog Post for Miz Helen's Country Cottage.  That day a door opened for me that gave me a whole new adventure in life. So many of you have been a part of this journey from the very beginning.  The friendships that have been made along the way, sharing our lives with each other.  I truly do look forward to seeing you here at the cottage whenever you can stop by whether it is for Full Plate Thursday or to check out The Menu every week, say hello to Max or just take a look at the newest recipe.  Your support for me has been amazing and it continues to touch my heart with every comment that you make.   Thank you so much for being a part of my journey, I love you and am giving each one of you a big hug!!

This Is How I Filled My Plate Last Week

I Would Love To Celebrate Three Years With

Birthday Cake Brownies  at A Pinch of Glitter

Breakfast
Bacon and Scrambled Egg Rolls  at Carole's Chatter
Strawberries Tips and Tricks  at Melissa's Cuisine

Morning Snack
Homemade Fruit Popsicles  at Stockpiling Moms

Lunch
Grilled Corn Tomato Shrimp Pasta  at Hun... What's For Dinner?
Whole Wheat Quinoa Rolls  at Little Bitty Kitchen

Afternoon Snack
Mocha Iced Coffee Custard Cups  at Flour Me With Love

Dinner
Grilled Marinated Salmon  at The Home Heart
Corn, Avocado and Tomato Salad or Dip  at Sunflower Supper Club
Mushroom Risotto  at Who Needs A Cape
Honey Oatmeal Bread   at Allergy Free Test Kitchen
Strawberry Rhubarb Pie  at Flavors By Four

Preserving Food
Pickled Green Beans  at Little House Living
Blackberry Basil Jam  at Pary Moppins: What's Cooking?
Freezing Basil Pesto  at Backwoods Mama

If You Are Featured Today Please Take The Red Plate Home
 The Code Is On The Side Bar

 Background Story For Full Plate Thursday
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.
Thank You For Coming Today and Come Back Soon!

Tuesday, July 16, 2013

Jam Bars

We just love a quick little dessert that we can enjoy with a cup of afternoon tea or a casual dinner.  I love this recipe because it can be changed up with different kinds of jam to blend with the season.  I made this one today with my Strawberry Jalapeno Jam to give a little sweet and spicy flavor, this is a great combination.

Jam Bars


Jam Bars
Miz Helen's Kitchen
Ingredients
Crust
3/4 cup butter, softened
1/4 cup packed brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
Filling
3/4 cup Jam 
Jalapeno Jam Recipe Link
Topping
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/2 cups quick cooking oats
Directions
For The Crust
In a small bowl mix the 3/4 cups butter, 1/4 cup brown sugar, 1 1/2 cups all purpose flour, and salt until the mix looks like little peas
Spray a 9 inch baking dish with cooking oil and press the crust mixture into the baking dish until it is completely covered
Bake the crust at 350 degrees for 15 minutes until the edges begin to brown
Remove from oven and cool on a rack
When the crust is cooled, spread the 3/4 cup of Jam evenly over the crust
For The Topping
Mix the butter, brown sugar, flour and oats until it looks like peas
Sprinkle the Topping over the Jam filling
Bake at 350 degrees for 20 minutes until golden brown
Ready to Share With A Friend


Looks Like Someone Already Had A Piece


 Enjoy!

Sure hope that you enjoyed your Jam Bar and I was so glad that you could stop by today.  Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

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