Tuesday, September 2, 2014

Bacon and Greens Pasta

I love a great recipe that is quick and easy with just a few ingredients that pack big flavor. This is one of those recipes that has just that, it has big flavor and can be on the table in less than 30 minutes. This recipe calls for greens, and we have several different kind of greens in our garden that I have used in this recipe, kale, mustard greens, collards and spinach. All of the greens are good with just one or mixed together, but today I am using some fresh spinach with some cherry tomatoes that came from the garden this morning.

Bacon and Greens Pasta

Bacon and Greens Pasta
Miz Helen's Kitchen
8 ounces cooked Penne Pasta
6 to 8 slices bacon, cooked crisp and crumbled
8 ounces greens,chopped or whole
3 cups cherry or grape tomatoes
1 medium size onion, chopped
2 cloves garlic, minced
6 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons pepper
1/8 teaspoon cayenne pepper
1 tablespoon fresh basil, chopped
3/4 cup Parmesan Cheese
Cook and drain the pasta according to package directions
In a large skillet,cook the bacon crisp, remove the bacon and set aside to drain on a paper towel.
Pour 1/2 of the rendered bacon fat out of the skillet, keeping the other 1/2 in the skillet.
In the rendered hot bacon fat saute the onion until clear and add the garlic.
Add the balsamic vinegar, salt, and peppers stirring.
Add tomatoes and cook until tomatoes begin to burst and release their moisture.
Add the greens and cook on medium until wilted.
Add the chopped basil mix well.
Add the cooked and drained pasta and toss until blended.
Add the crumbled bacon and toss.
Add the cheese and toss.
Serve hot.
Print Recipe 

This Is A Very Flavorful Blend of Vegetables and Spice

Toss With The Pasta

Ready To Serve In Just A Few Minutes


I like to serve this pasta with a nice green tossed salad and garlic bread, it is a great meal that is on the table in a flash. Thanks so much for stopping by to spend time with us today and sure hope you will come back soon!
Peace and Joy
Miz Helen

Monday, September 1, 2014

Summer Recipe Roundup 2014

It has been a great summer, the temperature's were lower than they have been in a very long time, with more rain, which allowed us to have a great harvest. From The Garden to The Table we had new recipes to share, making memories with family and friends.

Summer Favorites

The Summer of 2014 has been fantastic and it is a pleasure to share it with you. We have so many wonderful memories of friends and family that these recipes were such a big part of. Hope you have enjoyed them as much as we did, thanks for being a part of our summer!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Wake Up Wednesday
Wonderfully Creative Wednesdays
Tasty Tuesday
Tickle My Tastebuds Tuesdays
Lou Lou Girls Fabulous Party
Totally Talented Tuesday
Simple Supper Tuesday
Share Your Stuff Tuesday
Treasure Box Tuesday
Hearth and Soul Blog Hop
The Gathering Spot
The Scoop 

Saturday, August 30, 2014

Whats For Dinner Next Week 8-31-14

It has been a fantastic summer for us and now we are looking forward to the last weekend of summer. It is always a busy time here at the lake because it is the last holiday weekend for the summer and lots of friends and family plan on coming out to enjoy the time.I have planned some real easy menu items so that I can enjoy visiting with family and friends. What are your plans for the last weekend of the summer?



Left Over
Crisp Cole Slaw and Slow Cooker Baked Pintos

Baked Tortilla Chips
Left Over
Bundt Cake and Peaches

Mashed Potatoes
Green Tossed Salad
Cottage Buns
Tossed Green Salad
Garlic Bread
Left Over
Key Lime Cookies



Lauren's Jar Smoothie

 I am always so excited to see you when you stop by to see us here in the country.  Be sure and let us know what your plans are this last weekend of the summer. Hope you have a safe and fantastic weekend and come back to see us real soon!
Peace and Joy

Wednesday, August 27, 2014

Full Plate Thursday 8-28-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Welcome to Full Plate Thursday I am so excited to see you today.  We have had a fantastic summer and sure hope you have had one as well. I am a seasonal cook and have really enjoyed all the fresh fruits and vegetables that summer brings to our plates. This week I am sharing one of the last of summer treats with a spicy twist. I talk about all of you being The Greatest Cooks On The Planet and you really are, every week you bring the most fabulous food to share with all of us so lets get this party started!

This Is How I Filled My Plate Last Week
Morning Snack
Special School Lunch
Afternoon Snack
Preserving and Canning
Your Favorite Plate Last Week

If Your Recipe Is Featured This Week 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".
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!

Tuesday, August 26, 2014

Bacon Roasted Potato Salad

We love Potato Salad, it is a great side that will go with just about anything and it is always a big hit at a Bar B Que, or a cover dish luncheon or supper. I found the inspiration for this recipe on my Linky Party, Full Plate Thursday. In January of 2011, I launched the Thursday Recipe Party where The Greatest Cooks On The Planet Gather every Thursday.One of the Great Cooks that is a regular contributor at the party is Diane at Mamaldiane, she always brings great food and often times inspires me to try a recipe or develop a whole new approach to an old classic. She recently shared a Potato Salad at the party that inspired this recipe that we just love and hope you will enjoy it!

Roasted Potato and Bacon Salad

Bacon Roasted Potato Salad
Miz Helen's Kitchen
Inspired By Diane At Mamaldiane
6 slices bacon, cooked crisp and drained well
2 pounds of small white and red potatoes, skin on, chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
3/4 cup Mayonnaise or Miracle Whip
1 cup sour cream
6 to 8 tablespoons yellow mustard (to taste)
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Add To The Potatoes
2 boiled eggs,chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
1/4 cup sweet pickle relish
1/4 cup dill pickles, chopped fine
1/4 cup parsley, chopped
Cook 6 slices of bacon then drain on paper towels, set aside
Wash and chop potatoes, place on a large baking sheet and toss with salt, pepper and olive oil.
Bake the potatoes in the oven at 400 degrees for 20 to 30 minutes, just until they start to turn brown.
For the sauce, mix the mayonnaise or miracle whip, sour cream, mustard, salt and pepper's. Keep refrigerated until time to use.
Pour the roasted potatoes into a very large mixing bowl.
Add the chopped eggs, chopped celery, chopped onion's, sweet and dill pickles and chopped parsley.
Add the sauce and mix well.
Fold in the crumble bacon.
Adjust the seasons for salt and pepper.
Refrigerate for at least 2 hours before serving, allowing the seasons to set.
Print Recipe

Roast The Potatoes

Potatoes Into A Large Mixing Bowl

Add All The Veggies and Sauce

Add The Bacon


Many thanks to Diane for her great inspiration and to you for stopping by to visit with us today. Hope you enjoyed your visit as we always look forward to our friends stopping by. Hope you have a fantastic week and come back real soon!
Peace and Joy

Sunday, August 24, 2014

Slow Cooker Bar B Que Pork Roast

I am always on the search for recipes that will save me time and energy, as most of you are as well. When school starts and we begin our fall activities some of our days can get really busy. This is a great Slow Cooker recipe that will have folks asking at the front door, what's cooking that smells so good, when do we eat? This roast is so tender it can be sliced and served on a dinner plate or sliced and chopped to be served on a bun. The flavor is just as good as the smell and the sauce can be served on the side.We really enjoy this Slow Cooker Bar B Q Pork Roast and hope you will enjoy it!

Slow Cooker Bar B Que Pork Roast

Slow Cooker Bar B Que Pork Roast
Miz Helen's Kitchen
3 pound Pork Roast (I use a Boston Butt)
1 tablespoon olive oil
For The Rub
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Creole Seasoning (I use Tony Chachere's)
For The Sauce
1 cup of your favorite Bar B Que Sauce
3/4 cup ketchup
1/3 cup brown sugar
2 tablespoons Worcestershire Sauce
2 tablespoons Red Wine Vinegar
1 teaspoon Creole Seasoning
Mix all the dry rub ingredients and cover the roast on all sides with the rub and let set at room temperature for 10 minutes.
Mix the Bar B Que Sauce with the ketchup, brown sugar,Worcestershire, Vinegar and Creole Seasoning, mix well and set aside.
Turn the Slow Cooker on high so it can begin to heat, we don't want to put the meat into a cold cooker.
In a heavy skillet heat the olive oil and sear the roast on all sides.
Put the roast into the slow cooker and pour the sauce over the roast.
Cook on high for 30 minutes and reduce the heat to low.
Cook on low for 5 hours.
Let the roast set for at least 10 to 15 minutes before slicing.

Slow Cook For 5 Hours

Serve Sliced With Sauce

Serve On A Bun

Add A Bacon Roasted Potato Salad

Find The Recipe For The Bacon Roasted Potato Salad

I am so excited that you could come to the country today and enjoy this great meal with us. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

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