Wednesday, April 30, 2014

Full Plate Thursday 5-1-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Happy May Day!

I wanted to share a little breath of Spring with you today. This is a little flower garden at the back of our Herb Garden and you can see the Vegetable Garden in the distance, the onions are doing great. Come on back to the garden, we will just have our food tables out here it is so beautiful today. I am so glad that you could come today, we will love to try what you are bringing to share. I am leaving tomorrow for my annual Women's Spiritual Retreat and I am so excited about going. I began hosting the Retreat 21 years ago and it is always great to see old and new friends.

YOU will be choosing YOUR TOP TEN FAVORITES
for next weeks features
so don't forget to click on your favorites!

This Is How I Filled My Plate Last Week
Breakfast
Morning Snack
Lunch
Afternoon Snack
and
A Special Thanks For Sharing
Dinner

Readers Favorite

If Your Recipe Is 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".
Party Guidelines
Please Link your Recipes or Food Related Post Only
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.
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 or this blog, on Pinterest, or Face Book and other social media. Every week, I feature many of your recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.

Thank You So Much For Sharing Today and Come Back Soon!

I am so sorry that some of you are having problems with the linky tools today.  If you end up with duplicate entries, I will correct them as soon as I can.  They have been notified about the problem and should be working on it.









Monday, April 28, 2014

Carne Asada

My husband and I both grew up in a part of the country where the Mexican culture had a big influence on our local cuisine. Rancher Beans, Tacos, Burrito's and Carne Asada all very familiar menu items in our home. Carne Asada a Mexican term that means grilled meat and is usually grilled on an outdoor grill or on a grill indoors. It is usually a flank or skirt steak that has been marinated in a well seasoned marinade before grilling. Carne Asada is one of the most popular dishes in Mexican cuisine, and originated primarily in the northern and western parts of Mexico, making it's way to Texas, New Mexico and Arizona. It is one of my husbands favorite Mexican meats and I am happy to share this recipe with all of you today.

Carne Asada

Carne Asada
Miz Helen's Kitchen
Ingredients
2 pounds flank or skirt steak
2 lemons, sliced thin
1 orange, sliced thin
1 onion, sliced thin
1 cup fresh cilantro,chopped
1 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon oregano
5 tablespoons soy sauce
1-1/2 cups beer  
Directions
Mix the cumin, paprika, garlic powder, chili powder and oregano in a small bowl.
Rub the dry season mix on both sides of the meat covering well using all the season mix.
In a large bowl, layer 1/2 of the onion slices and the lemon slices, place the meat on top of that layer.
Sprinkle 1/2 of the Soy Sauce over the layer.
On the next layer, place the other 1/2 of the onion slices and the orange slices.
Sprinkle the other half of the Soy Sauce on top of that layer.
Place the chopped cilantro on top of the layers.
Pour the beer over the layers and cover the bowl.
Place in the refrigerator overnight before grilling.
Remove the meat from the marinade and discard the marinade.
Place the meat on a very hot grill.
Grill 6 minutes on each side.
Remove from grill and let set for 10 minutes before slicing.
Slice the meat against the grain in very thin slices.
Marinate The Meat Overnight


Grill The Meat On A Very Hot Grill


Slice Against The Grain


Serve The Meat With Mexican Toppings and Guacamole
I am serving this Carne Asada today with Flour Tortillas and Miz Helen's Guacamole.


Just Build Your Own



Enjoy!


I am so happy that you were able to stop by today and enjoy one of our favorite meals with us. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy

Saturday, April 26, 2014

Whats For Dinner Next Week 4-27-14


We are out on the Upstairs Garden Patio this morning having our coffee it is just beautiful weather, at last! I have been busy making sure there are meals in the freezer for my husband because I am going on my Ladies Spiritual Retreat next weekend. I just make up little meals for him and all he has to do is heat it up in the Micro Wave and add a salad, I also leave little love notes with the meal sometimes, he just loves getting those. We can do little things like that along the way to let our family member's know just how much they are loved and appreciated.

Sunday


Monday
Add The Left Over Chicken and Vegetables To The Fire Roasted Tomato Soup
For
Chicken Vegetable Soup

Left Over
Buttermilk Pie


Tuesday
Strawberry Shortcake

Wednesday
Guacamole
Left Over
Strawberry Shortcake

Thursday
From

Friday
Gone Fishing
Catfish (Hopeful)
Spicy Oven Fries

Crisp Cole Slaw


Baked Hush Puppies


Left Over
Frozen Strawberry Pie


Saturday
Ladies Retreat Weekend
Wa Hoo!

I am so glad that you could stop by and spend some time with us today. Hope you have a fantastic week and come back real soon!
Peace and Joy

Wednesday, April 23, 2014

Full Plate Thursday 4-24-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Come on in, I am so excited to see you today, we are all on the back porch just visiting while we are waiting for everyone to arrive with all the wonderful food that we are going to have today. I am so excited that we can be outdoors again and enjoy this beautiful spring weather we are having,(at last)! We have several beverages on the beverage bar today and some great snacks that the ladies brought. I am sharing a Citrus Herb Chicken, Roasted Potatoes, Onions and Swiss Chard for the party today. Be sure and read the story about how that recipe came to be. Lets get all this food on the table so we can eat!

Citrus Herb Chicken, Roasted Potatoes, Onions and Swiss Chard



This Is How I Filled My Plate Last Week
Breakfast
Morning Snack
Lunch
Afternoon Snack
Dinner

Preserving and Canning Food

Your Favorite

If Your Recipe Is Featured Today Please Take The Red Plate Home

The Code Is On The Side Bar

Background On 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".
Party Guidelines
Please Link your Recipes or Food Related Post Only
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.
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 or this blog, on Pinterest, or Face Book and other social media. Every week, I feature many of your recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, April 22, 2014

Citrus Herb Chicken,Roasted Potatoes,Onions and Swiss Chard

I am a meal planner and every week I check the weather before I plan my meals especially if we are planning to grill outdoors. That is exactly what I did with this Citrus Herb Chicken, we had planned to grill out, and the weather went crazy, it was pouring rain. Sometimes that is how we get a new recipe, by an unplanned event. This recipe became a "Rainy Day" recipe that we will enjoy rain or shine in the future.

Citrus Herb Chicken with Swiss Chard


Citrus Herb Chicken with Roasted Potatoes, Onions and Swiss Chard
Miz Helen's Kitchen
Citrus Herb Chicken
Marinate
Ingredients
1 cup orange juice
1/2 cup lemon juice
1 orange sliced
1lemon sliced
2 teaspoons rosemary
2 teaspoons thyme
2 cloves garlic, chopped fine
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Directions
In a large zip lock bag, mix all the ingredients above, making sure it is blended well
Place your chicken inside the bag making sure that each piece is covered with the marinate
Place the bag in the refrigerator for least 4 hours 
This freezes really well for up to 3 months
Just defrost and it is ready for the grill or the oven
Place the chicken on a roasting pan uncovered and roast at 425 degrees for 45 minutes to 1 hour
Print Recipe For Citrus Herb Chicken

Roasted Potatoes and Onions
Ingredients
4 Irish Potatoes
Juice and Zest from 1 lemon
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 medium onions peeled, large chop
2 tablespoons olive oil
Directions
Peel and slice the potatoes, peel and chop the onions
Place the potato wedges and the onion chunks in a large mixing bowl.
Squeeze the lemon juice over the vegetables and toss the vegetables in the juice
Pour the olive oil over the vegetables and toss the vegetables in the olive oil
Add the salt, pepper,garlic powder and lemon zest toss well making sure the vegetables are covered.
Place all the vegetables a baking sheet with all the liquid.
If roasting vegetables alone:
Roast uncovered at 425 degrees for 15 to 20 minutes.
Print Recipe For Roasted Potatoes and Onions

Roasting Citrus Herb chicken with Roasted Potatoes and Onions
Place the chicken in the center of a roasting pan and place the potatoes and onions around the chicken
drizzle the liquids on the top of the chicken and vegetables. Place a lemon slice on top of each piece of chicken.
Roast uncovered at 425 degrees for 45 minutes to 1 hour

Swiss Chard Saute'
Ingredients
1 bunch of Swiss Chard with stems about 8 to 10 cups
1 onion, chopped fine
2 cloves garlic, minced
3 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Directions
In a very hot skillet heat the olive oil  and begin to saute the onions and garlic.
Add the Swiss Chard with stems and saute just until wilted and tender.
Add the lemon juice, salt and pepper, stir to blend.
Remove from heat and serve.
Print Recipe For Swiss Chard Saute'

Serving The Citrus Herb Chicken with Roasted Potatoes, Onions and Swiss Chard
Place the Swiss Chard in the center of a large serving platter
Place the roasted chicken on top of the Swiss Chard
Place the roasted potatoes and onions around the outside edge of the chicken and Swiss Chard.
Enjoy!
Print Recipe For Citrus Herb Chicken, Roasted Potatoes, Onions and Swiss Chard

Roast The Chicken and Vegetables


Saute' The Swiss Chard


Ready To Serve


Enjoy!


A day that started out to be an outdoor cookout, turned out to be a cozy rainy spring day, with a delicious meal. I am so happy that you could stop by and enjoy this warm and cozy meal with us today. Hope you have a great week and come back to see us real soon!
Peace and Joy

Monday, April 21, 2014

Orange Tea Muffins

I love visiting different tea rooms, they are always so much fun and have the greatest food. Our local tea room, always serves a little muffin with tea or on a luncheon plate. The little tea room muffins are my inspiration for this recipe. I have afternoon tea just about every afternoon, it is a time of rest, reflection and just a little quiet time that I look forward to enjoying everyday. I don't always have a special little treat, but these are one of the special treats that I have with my afternoon tea. It's exciting to share tea with you today, sure hope you enjoy it.

Orange Tea Muffins


Orange Tea Muffins
Miz Helen's Kitchen
Ingredients
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 sticks unsalted butter
1 cup buttermilk
2 eggs
Zest of 2 Oranges
1 teaspoon orange extract
Directions
In a electric mixing bowl, mix the butter and sugar until it becomes creamy
Add the eggs one at a time and mix until completely blended well
Add the Orange extract and mix well
Add the flour while mixing a little at a time until all the flour has been blended in
In a small bowl mix the buttermilk and the baking soda until the baking soda is dissolved
Add the buttermilk mix to the flour, butter, sugar and eggs mixture, stir until all the buttermilk has been blended in.
Add 3/4 of the Orange zest to the batter and mix well
Grease a mini muffin tin or a regular tin
Pour batter into the greased muffin tins
Bake 375 degrees for 12 to 14 minutes
Remove the baked muffins from the oven and leave in the tins for glazing.
Orange Glaze
Ingredients
Juice of 2 Oranges plus enough to equal 1 cup of Orange Juice
1 cup brown sugar
1/4 of the reserved orange zest from the cupcake recipe
Directions
In a saucepan mix the brown sugar and orange juice
Cook the mixture until it comes to a boil then remove it from the heat
Glaze the muffins in the baking tin while warm from the oven
Enjoy!

Mix The Rich Batter

Glaze The Warm Muffins
For Some Reason I Just Always Put To Much Batter In The Tin Then It Has That Little Rim
In This Case It Turns Our Great Because The Muffin and The Rim is Soaked With Glaze, YUM!


Ready To Serve


Enjoy!

I sure am glad that you could come and have tea with me today, tea is always better when shared with a friend. Hope you have a fantastic week and come back real soon!
Peace and Joy

Saturday, April 19, 2014

Whats For Dinner Next Week 4-20-14


The cottage has been so busy this past week preparing for the big celebrations at the end of the week, Easter Egg Hunts, Church Services, great food with friends and family. I always love this time of the year when everyone comes together for a great renewal of spirit and life. We have some traditional foods that we love this time of the year and look forward to serving them. This coming week we will be using some of the left overs from the big feast, that is one of the great things about meal planning you can use every bit of food with very little waste.

Sunday
I posted the Easter Sunday Menu With Last Weeks Menu's
For All The Readers Who Wanted Meal Planning Ideas
For The Special Holiday Meals.


Monday
From
Left Over Ham


Tossed Green Salad







Left Over
Lemon Coconut Cake



Tuesday
From
Left over Ham


Tossed Green Salad

Garlic Bread




Wednesday
(Enough Ham Already)




Steamed Lemon Broccoli



Left Over Man Cookies
With Fresh Fruit Mix

Thursday
From

Friday


Tossed Spring Greens

Garlic Bread



Saturday
Brunch


Mixed Fruit Bowl

Cold Lemon Asparagus

My very best wishes to you and your family for a fantastic weekend celebration and a wonderful renewal of life! Thanks so much for stopping by today and come back to see us real soon!
Peace and Joy

Wednesday, April 16, 2014

Full Plate Thursday 4-17-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

We are having a great feast today with wonderful food coming in to fill the tables and I am so glad that you are here to share all of it with us. This is a very special time of renewal for Passover and Easter and just the spring after such a long winter. Come on in and find a place at the table, I am serving a Sunrise Breakfast today and sure hope you enjoy it. You'al bring the most amazing food every week and I can hardly wait to see what you have in that basket today.

Recipes For
Ham, Red Eye Gravy, Buttermilk Biscuits, Jalapeno Strawberry Jam
 Lemon Asparagus and Poached Egg


This Is How I Filled My Plate Last Week
Breakfast

Morning Snack

Salad Luncheon

Afternoon Holiday Party

Passover Celebration

Easter Dinner

Canning and Preserving Food

If Your Recipe Is 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".
Party Guidelines
Please link your RECIPES or FOOD RELATED POST ONLY
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 and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual 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 So Much For Coming Today and Come Back Soon!
Related Posts Plugin for WordPress, Blogger...