Thursday, October 28, 2010

Whats For Dinner Next Week:Slow Cooker Smothered Ribs

Hi there, I am just sitting down to have a look at my plan for next week. It looks like we are going to have a really busy week. We always love the little ones when they come to our home for trick or treat we like to have very special bags of treats for them and their parents. I will be announcing the winner of the Texas Star Chili Cook Off bright and early Monday morning. There is still time to enter see the link at the bottom of this post.  Americans  I encourage  you to exercise your freedom as an American and vote on Tuesday!
The Feature Recipe This Week on Thursday
 Slow Cooker Smothered Ribs

Saturday
All The Recipes Today 
From Miz Helen's Kitchen Table Cookbook
  Bar B Que Brisket
Garlic Cheese Grit's
Cole Slaw
Fresh Fruit Cobbler

Sunday
Halloween
Left Over From Sunday
Bar B Que Brisket Sandwiches
Sweet Potato Chip's
Trick or Treat 
For the Children
Carmel Covered Apples
For The Adults
Hot Pepper Pop Corn Balls

Monday
The Big Winner
Texas Star Chili Cook-Off 2010
Brownies With Fruit Sauce

Tuesday
Election Day
Don't Forget To Vote
Democrat  Grilled Chili Burger Sliders
Republican Seasoned Oven Fries
All American Apple Pie

Wednesday
Rosemary Chicken
Steamed Broccoli
Baked Sweet Potato
Whole Grain Roll
Left Over From Tuesday
All American Apple Pie

Thursday
Feature Recipe
Slow Cooker
Smothered Ribs
Carrot and Raisin Salad
Corn Bread
Spice Cupcakes


Friday
Make Your Own Taco Bar
Chocolate Swirl  Pie

Slow Cooker Smothered Ribs
 Mix The Spices into a Rub
Begin In The Slow Cooker With Cabbage and Onions
Add The Seared Ribs 
Add The Apples
Serve and Enjoy!

Slow Cooker Smothered Ribs
4 or 5 large country style ribs
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 1/2 teaspoons rubbed sage
2 teaspoons thyme leaves
1 teaspoon allspice ground
2 teaspoons cinnamon
1/4 teaspoon fresh nutmeg
2 teaspoons paprika
Optional ( 1 tablespoon brown sugar or sugar substitute)
1 tablespoon olive extra virgin olive oil
3 pods garlic minced
1/2 medium size cabbage sliced in 1 1/2 inch slices
1 large yellow onion sliced in 1 inch slices
2 medium size red apples (I used Honeycrisp) sliced in 1 1/2 inch slices
1 medium size Granny Smith  apple sliced in 1 1/2 inch slices
1 cups apple juice or apple cider
Mix all the spices together and sprinkle on both sides of the ribs.  Heat the olive oil in a very hot skillet and sear the ribs. Layer 1/2 of the cabbage and all of the sliced onion on the bottom of the slow cooker. Next place the seared ribs and top with the rest of the cabbage and minced garlic. Add the apples to the top of the cabbage sprinkle any left over seasoning and pour in the apple juice or cider.
Cook on low for 4 to 5 hours. Enjoy!

It will be a great week here at the cottage. You still have time to bring your chili over for the Texas Star Chili Cook Off  you could be the 2010 winner and if you are you will receive one of my cookbooks. If  you want to enter just follow this link Texas Star Chili Cook Off
It has been so good to chat with you today, I always look forward to your visit. Please come back soon!
Peace and Joy
Miz Helen
This Post is Linked to:
Whatcha Makin Wednesday's
Crock Pot Wednesday
Slightly Indulgent Tuesday
Hearth and Soul Hop
Tuesday At The Table
Tasty Tuesday
Temp My Tummy Tuesday
Menu Plan Monday
Hunk of Meat Monday 



















Monday, October 25, 2010

Butternut Custard

 I am so glad that you were able to come over to try out my new creation. We had such a wonderful butternut squash harvest this season, I have been developing recipe's for my squash and I am having so much fun!
This recipe is called Butternut Custard...I sure hope you like it.

Butternut Custard
 2 cups butternut squash puree
1/4 cup sugar or sugar substitute of your choice
2 eggs
1 1/2 cups of evaporated milk
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
fresh grated nutmeg for the top
1/4 teaspoon butter

To prepare the squash puree:
  • Split the squash down the middles and remove the seeds. 
  • Wrap the squash in plastic wrap and place in the micro wave for about 6 to 8 minutes for a medium to large squash. 
  • Leave the plastic wrap on the squash until it has completely cooled. Scoop the cooled squash with a spoon and puree in a food processor or blender.
The Custard
  • Stir together all the ingredients except the butter. 
  • Butter six 3 1/2 inch ramekins. Pour the custard into the ramekins. 
  • Set the pan in a 9X13 baking pan bain-marie. 
  • Bain-marie a french term for hot water bath.  Pour hot water in the bottom of the pan until there is a 1/4 inch up on the ramekins.
  • Bake the custard's at 400 degrees for 10 minutes then reduce the temperature to 350 degrees for 40 minutes or until the custard is set.
  • Test the set of the custard by inserting a silver knife into the center of the dish and if it comes out clean it is set. 
  • Grate fresh nutmeg on the top.
  • To serve I inverted the custard on a desert dish and topped it with whipped cream and a sprig of mint. It could be served in the ramekin.
This is very creamy and the taste of the butternut squash really sets it apart from other custards. I had so much fun developing this recipe and Leonard and I had even more fun eating it. If you like the butternut squash desserts you may want to check out my Butternut Bread and an upcoming Butternut Brulee that is wonderful! Thanks so much for stopping by today, I always look forward to your visits. Come back soon...
Peace and Joy
Miz Helen
This Post is Linked to:
Decidedly Healthy or Horridly Decadent Blog Hop
Countdown to 2011
Foodie Friday
Gold Star Wednesday
Slightly Indulgent Tuesday
Hearth and Soul Blog Hop
Tempt My Tummy Tuesday

















Friday, October 22, 2010

Quiet Time

Happy Pumpkins
Baby Butternut's and Kitchen Whimsy
Special Friends From The Garden
The End of Pickle Season
Soup Tureen Full of Color
Light Fixture From My Bedroom When I Was A Teenager Filled With Love
A Smile From Mr. Scarecrow At The End Of The Day

I love the way the light dances and reflects on the objects in my home at this time of the year. There is a certain stillness as the earth begins to cool. In the morning there is a bit of fog that hangs near the ground and the browning grass is wet with the morning dew. It gives to reflections of the seasons and of life. As the harvest begins I am reminded how grateful I am for the many blessings of life. To just be still and enjoy the beauty of the light coming into my home and my life. I am reminded of a scripture that has always been one of my favorites.
"A time to plant and a time to harvest" Ecclesiastes 3:2 that is a great reflection for me.

Thanks for stopping by today and having a little quiet time with me. I will plan on seeing you again soon.
Peace and Joy
Miz Helen






Wednesday, October 20, 2010

Whats For Dinner Next Week:Baby Bella Steak Bake

Fall is really here, it is cool and crisp and the leaves have even started to turn here. That means it is perfect football weather. We are tailgating with some of our friends this week end. We have been asked to bring Chicken for the Grill. On Sunday we will be attending a Church Fellowship Covered Dish. Looks like we are going to have a fun filled week. Don't forget to bring  your best bowl of Chili over to the Texas Star Chili Cook Off. The winner's will receive one of my cookbooks.Link To:Texas Star Chili Cook Off
This Weeks Feature On Monday
Baby Bella Steak Bake

Saturday
Tailgate With Friends
Link To:
 Tail Gate Chicken 
We are bringing The Chicken

Sunday
Church Fellowship Covered Dish Dinner
I'm Bringing
Two Fresh Apple Pie's
Link To:
Granny Apple Pie

Monday
Feature Recipe
Baby Bella Steak Bake
Mashed Potatoes
Green Beans
Sliced Heirloom Tomatoes
Hot Wheat Rolls
Chocolate Cake

Tuesday
Tuna Fish Casserole
Tossed Green Salad
Toasted Garlic Rounds
Left Over
Chocolate Cake

Wednesday
Homemade Vegetable Soup
Corn Bread Stix
 Spicy Butternut Bread
Link To:
Spicy Butternut Bread

Thursday
Chicken Spaghetti
Tossed Green Salad
Homemade French Bread
Left Over From Wednesday
Pineapple Custard Cups

Friday
Baked Chalupa
Baked Chips and Salsa
Pumpkin Cupcakes

Baby Bella Steak Bake
Feature Recipe
Season and Dust The Steak
Brown The Steak
Add The Vegetables and Beef Stock
Serve and Enjoy
Baby Bella Steak Bake
2 pounds Round Steak 3/4 inch thick
Cut steak in four pieces
1/4 cup flour of your choice AP or GF
 2 tablespoons olive oil
2 tablespoons chopped parsley 
1 teaspoon salt
1 teaspoon pepper
3 garlic cloves minced
2 medium onions sliced thick
1 large Green Bell Pepper
16 ounces diced tomatoes with juice
20 Baby Bella Mushrooms cut in half
16 ounces beef broth
Wash the steak and pat it dry. Season the steak with salt and pepper. In a heavy dutch oven brown the steak in hot oil. Add, garlic,onions bell pepper, tomatoes, baby bella's, parsley, and pour the beef broth over the vegetables and steak Cover the dutch oven. 
Bake 350 degrees for 1 hour.


 Its been great to have you stop by and chat with me. Please come back soon...
Peace and Joy
Miz Helen
This post is linked to:
Recipe Swap Thursday
Tuesday At The Table
Tasty Tuesday
 Menu Plan Monday
Hunk of Meat Monday
Foodie Friday
Family Food Friday 






























Sunday, October 17, 2010

Spicy Butternut Bread

Come on in the kitchen and have a seat here at the table with me. I have just brought this Spicy Butternut Bread out of the oven. I will bring you a slice so we can have it with our tea.

Spicy Butternut Bread



We had a wonderful Butternut Squash production this year. We have every size and I am excited about creating recipes using my Butternut Squash from our garden.


  • To prepare the Butternut Squash. Slice down the center of the Squash and remove the seeds.
  • Wrap the Squash half in plastic wrap and place in the micro wave for 8 minutes for a large Squash. 
  • Leave the plastic wrap on until the squash is cool enough to handle. 
  • Scoop the cooled Squash out with a spoon.
  • Puree in a food processor or blender

Spicy Butternut Bread
Makes 1 Large Loaf or 6 Mini Loaves
1/2 cup butter
1 1/2 cups sugar or 3/4 cups Agave Nectar
2 eggs
If  you are using Agave then:
1 1/2 cups flour AP or GF
If you are using sugar
1 3/4 cups flour AP or GF
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp cayenne pepper(or to taste)
2 cups butternut squash puree
1 tsp pure vanilla extract
1 cup chopped walnuts
  • Cream butter and sugar  together until smooth add eggs one at a time beating after each one. 
  • Combine flour and next six ingredients add to butter and sugar mixture alternating with squash puree, beginning with and ending with flour.  Stir in vanilla and nuts.
  • For 1 large loaf bake at 350 degrees for 1 hour
  • For 6 mini loaves bake at 325 degrees for 1 hour
The recipe was doubled for this photo

As I was developing this recipe I wanted it to have the taste of the butternut and yet be able to taste the layers of the other spice. This is a very moist bread and the longer it sits the better it gets. Of course you can dress it up a bit with a little dollop of cream and a sprig of mint. We just ate it straight from the oven. I hope you enjoy it as much as we did.  I am so glad that you could come by and have tea with me today. Please come back to see me soon. I really look forward to your visits.
Peace and Joy
Miz Helen
This Post is Linked To:
Christmas Menu
Whats For Dinner Next Week
Sunday Brunch
Countdown to 2011
Holiday Recipe Exchange
Recipe Swap Thursday
Hungry Recipe Swap Sundays
Whats On The Menu Wednesday
Gold Star Wednesday
Whatcha Makin Wednesdays
Tasty Tuesday
Tuesday At The Table
 Hearth and Soul Hop
Tempt My Tummy Tuesday
Slightly Indulgent Tuesday
Dr. Laura's Tasty Tuesday













































Friday, October 15, 2010

Tutorial-Tail Gate Chicken

We have a large family, so I am always looking for a way to stretch my food dollars . One of the things that really helps on the food bill is learning to cut up your own chicken. I especially like to cut up my own Chicken 
so I can package it for backyard grilling, oven baking, or for this time of the year "tailgate" parties.
It is very important to wash your chicken really well inside and out.
First cut out the back bone. I like to use a pair of Kitchen Shears.
I always save the back bone and the neck in the freezer until I get several then I use them to make a really good stock.
Turn the Chicken over and press down on the center and it will flatten out. It can go to the grill like this.
Make a clean cut right down the middle of the breast.

Now you have two nice halves that are ready to marinate and get ready for the grill.
If I am going to cook the chicken in single pieces I continue to trim the legs, thighs, and wings from the chicken.
Now lets clean up, wash and clean with hot water and soap the counter, cutting board, all tools, sink, and your hands. I use an Antibacterial Kitchen Cleaner.

 Lemon and Orange Marinade
In a large zip lock bag combine the following:
1 cup orange juice
1/2 cup lemon juice
1 medium orange sliced
1 medium lemon sliced
2 teaspoon fresh Rosemary
2 teaspoon fresh Thyme
2 cloves garlic chopped
Salt and Pepper to taste
Place 2 chicken halves in the marinade
This freezes really well 
or
Is ready for the grill in 4 hours
If you are preparing for a "tailgate party" or camp out
The frozen Chicken in marinade is great to take to any outdoor function
It will stay cold until you are ready to fire up the grill

I know you can learn to do this, just think of all the money you will save! Let me know if you  try this...

Peace and Joy













Wednesday, October 13, 2010

Whats For Dinner Next Week:Lemon Onion Chicken

Come on in, we are getting ready for the Community Tag Sale. We have an annual Community Tag Sale so it is a perfect opportunity to get organized and pass on a few things that we don't need any longer. I am just taking a few minutes to put my menu together so I can do my marketing and get ready for the sale.Don't forget to bring  your chili recipe over for the Texas Star Chili Cook Off.Texas Star Chili Cook Off
I am giving away cook books and we are having so much fun. You don't want to miss out...Oh wow we better get busy here!
 Feature Recipe on Tuesday
Lemon Onion Chicken
Saturday
Tag Sale Day
Brots on The Grill
with
German Toppings
Brownies and Blue Bell

Sunday
Slow Cooker
Rancheo Beans and Rice
Cole Slaw
Crusty Garlic Corn Bread
From My Cook Book
Miz Helen's Kitchen Table
Buttermilk Pie

Monday
Oven Baked
Bar B Que Beef Short Ribs
Left Over Rancheo Beans from Sunday
Hot Potato Salad
Garlic Bread
Left Over from Sunday
Buttermilk Pie



Tuesday
Feature Recipe
 Lemon Onion Chicken
Fresh Spinach Saute'
Buttered Fingerling Potatoes
Cheesy Herb Biscuits
Pumpkin Custard Cup

Wednesday
Spaghetti and Meatballs
With
Homemade Tomato Basil Sauce
Crusty French Bread for Dipping
Basil Cookies with Lemon Yogurt

Thursday
Baked Reuben Loaf
Tossed Green Salad
Fresh Pear and Apple Compote

Friday
Gone Fishing
(Hoping to Have)
 Pan Seared Catfish
Pan Fried Potatoes and Onions
Turnip Greens
Baked Hush Puppy Bread
Cherry Pie

Lemon Onion Chicken 
Prepare The Chicken
 Enjoy!


Lemon Onion Chicken
1 21/2 pound to 3 pound fryer chicken (I use free range)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 large sprigs of rosemary or 1 1/2 tablespoons dried rosemary
2 medium size red onion sliced
4 medium size lemons
3 garlic pods minced
2 cups chicken broth
  • Wash the chicken inside and out. 
  •  Place one of the sliced onions and the minced garlic on the bottom of a dutch oven baking pan, squeeze the juice of 1 of the lemons over the onions, then place the chicken on top of the onions. 
  •  Squeeze the juice of the other 3 lemons over the chicken. Place 1 of the lemons in the cavity of the chicken and the other two around the chicken. 
  •  Cover the chicken with the olive oil, next season the chicken with salt, pepper, thyme, if you are using dried rosemary use it now.Next cover the chicken with the other red onion slices and top with the sprigs of rosemary if you are not using dried rosemary.
  •  Last pour the chicken broth very carefully around the edge of the baking pan, careful not to wash off the season from the chicken.
  •  Cover and bake at 425 degrees for 1 hour and 15 minutes.
 This is a wonderful baked chicken with great flavor. It makes its own rich sauce that can be thicken with a little corn starch if you like.
Print Recipe 

I am so happy that you came by the cottage today, maybe you can stop by this week end for the Tag Sale. I will be selling my cook book, Miz Helen's Kitchen Table, Fresh Herbs, and many other items.
I hope you have a wonderful fall week end.
Peace and Joy
Miz Helen
This Post is Linked to:
Culinary Smackdown November 2010
Menu Plan Monday
Hunk of Meat Monday
Foodie Friday
Family Food Friday 

























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