Saturday, September 20, 2014

What's For Dinner Next Week 9-21-14

I am so glad you got here this morning in time to take a walk with me. I love walking along the country roads in the fall of the year and watching the change of the season beginning to happen. I am very excited to have some great peppers from the last of the garden and farmers market this week to make a great dish for the Sunday menu this week. Meal planning always helps me be able to use the fresh vegetables and fruits that are in season and so delicious. I have some really great Butternut Squash that we will be using real soon. What are some of the fall dishes that you like to create?


Baked Tortillas
Mexican Bread Pudding

Left Over
Buttermilk Pie

Full Plate Thursday
Date Night
Out With Friends
Wa Hoo!

I sure am glad you stopped by to share some time with me today, I love having a friend to take a walk with on a beautiful fall morning. Be sure and let me know what is on your Menu this week, I would love to share it with you. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Wednesday, September 17, 2014

Full Plate Thursday 9-18-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I am so excited to see you today, come on back to the patio, we are having our event outdoors today to enjoy the beautiful fall day. We had our last canning day last week, this is an annual event and usually have friends and family join in the fun. End Of Season Soup is a wonderful soup base made of all the last vegetables that are left in the garden. Another dish I made this last week was Stuffed Poblanos and I brought those to share with you today. I know that we will have some fantastic food here today, so lets get it on the table, I'm hungry!

Big Announcement
Get Your Chili Bowls Ready
5th Annual
Texas Star Chili Cook Off
Starts October 1, 2014 to October 31, 2014
Go To This Link to Check Out The Details

Let's Party!

This Is How YOU Filled YOUR Plate Last Week With 
The Most Views
This Is How I Filled My Plate Last Week

Morning Snack
Afternoon Snack
Preserving and Canning

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

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".

If You Are Here For The First Time Please Take The Time To Read
The Party Guidelines at This Link

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

Monday, September 15, 2014

Two Way Mexican Salad

I call this recipe Two Way Mexican Salad because it is so versatile and can be used in many different ways. Tex Mex food is a staple here at The Cottage and so is this salad, if you follow my What's For Dinner Next Week menu planning, you know that I often times have Mexican Salad on The Menu as a side dish for the meal, and this is the salad that we have. I have had so many request for this recipe I thought it was time for a post about the Two Way Mexican Salad.

Two Way Mexican Salad

This salad starts with a salad base that is allowed to marinate for at least 4 hours, then just build and build, adding different vegetables to make this salad whatever you want it to be.

Two Way Mexican Salad
Miz Helen's Kitchen
Salad Base
4 cups Roma tomatoes, chopped small
1bunch green onions with tops, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3/4 cup fresh cilantro, chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from 1 lime
Zest from 1 lime
Salad Greens
Optional Additions to the Salad Base
1/2 cup black beans
1/2 cup whole kernel corn
1/2 cup cooked chicken, chopped
Sprinkle a blend of Mexican Cheese on the top
In a mixing bowl, add the tomatoes, onions, jalapeno, garlic, cilantro, seasons, lime zest, and lime juice. Mix well until completely mixed. Cover and refrigerate for at least 4 hours until ready to serve.
Any or all of the options can be added at this time, adjust the seasons.
Serve on a bed of chilled salad greens on a chilled salad plate.
Print Recipe

The Salad Base

Great With Just The Base and Salad Greens

Add Any or All of The Options

Without The Options


With The Options

This Is A Great Salad to Enjoy!

I sure am glad that you were able to stop by and enjoy this Two Way Mexican Salad with us today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy

Sunday, September 14, 2014

Stuffed Poblanos

The Peppers are just beautiful this time of the year, we have beautiful Poblanos, Green Chili Peppers and Jalapeno. We love to stuff the Poblanos with the awesome vegetables that are still coming out of the gardens and farmers market. These Stuffed Poblanos are great to make for a crowd or a nice casual dinner for your family. We just love the flavor combination of these Poblanos that keep you coming back for seconds.

Stuffed Poblanos

Stuffed Poblanos
Miz Helen's Kitchen
6 to 8 poblano chilies, charred and peeled
2 ears corn, grilled and cut off the cob
2 cup Roma Tomatoes, chopped
1 bunch green onions with tops, chopped
1 cup brown rice, cooked
1/2 cup cilantro, divided
2 tablespoons cream cheese,softened
4 tablespoons lime juice
1 jalapeno, seeded and chopped fine
3 cloves garlic, minced
1 cup pepper jack cheese, shredded
3/4 cup queso fresco, crumbles
Cooking Spray
Completely coat the poblanos and the corn with cooking spray, the place them on a hot grill.
Grill the poblanos 6 minutes on each side, making sure that they are charred on all sides.  When the poblanos have been charred wrap them in plastic wrap, then in foil and let them set for 15 to 20 minutes, then peel the skin off. Split the pepper in the center and remove the seeds and the membranes.  Set  the peppers aside.
Grill the corn until lightly charred on all sides, then cool and remove the kernels from the cob. 
Combine the corn kernels, cooked rice,1 cup tomatoes, chopped green onions, chopped jalapeno minced garlic, 3 tablespoons cilantro, lime juice, cream cheese, and the pepper jack cheese, until completely blended.
Divide the stuffing into the number of poblanos that you have, then open the center of the poblano and stuff the pepper. Place the stuffed peppers on a baking sheet.
Bake the peppers in a preheated 400 degree oven for 7 minutes. Remove the peppers and sprinkle the queso fresco on the top of the peppers and cook for 5 minutes.
Garnish with the remainder of the tomatoes and cilantro.
Serve with Salsa.
Inspired from Cooking Light
Begin With Fresh Garden Vegetables

Grill The Corn and Peppers Until Charred

Wrap The Peppers Then Remove The Skin

Split The Peppers and Remove The Seeds

Prepare The Stuffing

Stuff The Peppers

Add The Cheese and Bake

Garnish With Tomatoes

Great For A Crowd

A Casual Dinner


Serving With Miz Helen's Salsa
From Garden To Table Salsa

It is always great to spend time with you when you stop by. I hope that you will have a chance to try this recipe for Stuffed Poblanos, it is delicious. Hope you have a great week and come back to see us real soon!
Peace and Joy

Saturday, September 13, 2014

Whats For Dinner Next Week 9-14-14

While planning my meals this week, I noticed in the market ad's that everything is beginning to transition to fall. We are beginning to transition into fall here at the cottage, one of the last things that we preserve before we wrap up the summer gardening season is our End of Season Soup and that is what we will be canning this week. We have been busy putting out our fall decor and getting ready for a time of cozy fires and comfort food.

Game Day

Canning Day

(Of Course We Will Be Having Some Of This Soup)
Time For A Break




Baked Tortilla's
Mexican Salad
Left Over
Granny Apple Pie


Garlic Bread



Mixed Fruit Bowl

Save The Date
Get Your Chili Bowls Ready
5th Annual
Texas Star Chili Cook Off
Starts October 1, 2014 to October 31, 2014
Go To This Link to Check Out The Details

It was so great to see you today and I really appreciate you stopping by to kick off another week with us. Hope you have a great week and come back to see us real soon!
Peace and Joy
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