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Showing posts from April, 2011


Southwest Adobe Pie

I have been thinking about developing this recipe for some time and decided to make it for Cinco de Mayo. We are planning a small dinner party for Cinco de Mayo, so I am hoping that my new recipe will be a hit and I hope you will like it to. Southwest Adobe Pie The Filling Add Onions, Red and Green Peppers to  Browned Turkey, or Chicken Add Green Chili's and Tomatoes Add Roasted Corn Cover With The Masa Dough Covered With Wet Parchment Paper Cover With Foil and Seal Bake and Let Cool Before Serving Southwest Adobe Pie Miz Helen's Kitchen Serves 8 to 10 2 pounds ground Turkey or Chicken browned 1 cup onion chopped1/2 cup green bell pepper 1/2 cup red bell pepper 1 cup green chili's, chopped 2 cups stewed tomatoes with juice 2 cups roasted corn kernels from the cob 1 3/4 cups Cascabel/Guajillo Chili Sauce (recipe follows) 3 cloves garlic minced 2 limes juice and zest 2 teaspoons salt 2 teaspoons p


Full Plate Thursday 4-28-11

I am so happy to see you today and welcome to Full Plate Thursday!. We had a great gathering last week and we are looking forward to our time together this week. I am always so excited to see what you are sharing with us today. I hope you enjoy yourself and visit with new and old friends. Thank you so much for coming today and we look forward to seeing you next week! This Is How I Filled My Plate Last Week Breakfast Blueberry Waffles with Maple Syrup Sweet Pea at Newlyweds Tea Eggs    Kalinda at Wheat Free and Meat Free Morning Snack Strawberry Chocolate Chip Scones   Kelly at Once A Month Mom Lunch Shrimp Po Boys   Cristi at The Kings Court IV Loaded Baked Potato Salad   Seaside Simplicity Caramel Banana Crepes   Sara at Cook With Sara Afternoon Snack The Carrot Cones Hollie at The Seven Year Cottage Dinner French Rack of Lamb Lindsey at Enjoying Healthy Foods Nancy's Green Beans and Sausage Nancy at Real Food Allergy Free Garden Risotto Ann at Apples and Twi


Sweet Potato Salad

We love Sweet Potatoes and serve them often as a side dish. I had a lot of fun developing this Sweet Potato Salad. This salad has so many layers of flavor it was a big hit at the table. Our family just loved it and sure hope you enjoy it! Miz Helen's Sweet Potato Salad Start With Roasted Sweet Potatoes Sweet Potato Salad Miz Helen's Kitchen For The Roasted Potatoes 2 to 3 Sweet Potatoes peeled and sliced 2 sprigs of Thyme leaves or 2 teaspoons dried Thyme 2 sprigs of Rosemary or 3 teaspoons dried Rosemary 1 teaspoon salt 1 teaspoon pepper 1 tablespoon Extra Virgin Olive Oil For The Salad  4 cups Sweet Potatoes Roasted and chopped 1 medium size Red Delicious Apple with peeling on 2 cups celery chopped medium chop 1 cup golden raisins 1 cup roasted walnuts chopped For The Dressing 1/2 cup Greek Yogurt 1/2 cup Mayo 2 tablespoons Honey 1 teaspoon thyme 1 teaspoon rosemary 1/2 teaspoon salt 1/4 teaspoon pepper The


Whats For Dinner Next Week: Ham and Asparagus Quiche

We had such a wonderful Easter. The Easter feast is always a perfect time to enjoy great food with friends and family. We are so blessed to have such wonderful family and friends The Easter Bunny was very good to me this year. I sure am glad that you came by this morning,. let's get started on our menu for this week. Monday Feature Recipe   Using Left Over Ham From Sunday Ham and Asparagus Quiche Spring Greens Salad Left Over From Sunday Strawberry Cake Tuesday Grilled Island Chicken Fresh Steamed Green Peas Wild Rice Carrot and Pineapple Salad Marshmallow Cookies Wednesday Italian Pot Roast Jenny at Love Being In My Southern Kitchen Spinach and Orzo Pie Carmie at The Empty Nester Honey Wheat Rolls Denise at The Bread Fairy Orange Dreamsicle Float Patricia at ButterYum Thursday Navy Beans  With  Left Over Ham Tossed Green Lettuce and Tomato Salad Corn Bread Fresh Berry Cobbler Friday  Green Chili Chicken Burgers Sweet Potato Chips Left Over Fresh Berry Cobbler Satur


Ham and Asparagus Quiche

I just love the spring time when everything is so fresh and there is a feeling of renewal and hope. We spend a great deal of our time in the garden and yard and we love to have our morning coffee and breakfast or brunch on the patio. It is so peaceful to sit and have a quiet time together and watch the birds playing in the bird bath. This is a great dish to have on the patio for a great brunch. Ham and Asparagus Quiche


Full Plate Thursday 4-21-11

I am so happy to see you today and Welcome to Full Plate Thursday! I have been standing at the gate just waiting for you to arrive, I always get so excited when it's Thursday so I can see what  you brought in your basket to share with us . I sure hope that you enjoy yourself today and see old friends and make new ones. Thank you so much for coming today and I hope you have a very special week end! This Is How I Filled My Plate Last Week Breakfast Buckwheat Waffles Ashlie and Alfred at The Delshad Duo Morning Snack Tropical Coco Cababa Bars Megan at Megan's Cookin Lunch Knielach Matzah Balls Soup Comfy Cooks Kosher Kitchen Antipasti Salad With Tomato House Dressing   Art + Food+ Life Cornbread Waffles Mindy at The Purposed Heart Vinegar Pie Susan at Charm of the Carolines Afternoon Snack Chocolate Peanut Butter Cupcakes Jen at Mama Schell Says Dinner Italian Pot Roast Jenny at Love Being In My Southern Kitchen Spinach and Orzo Pie Carmie at The Empty Neste


Marshmallow Cookies

I recently got the new Food Network Magazine and found this wonderful cookie recipe. The Secret To This Great Cookie Is In The Topping Marshmallow Cookies The Recipe Mix The Cookie and Bake Makes 4 Dozen Cookies To Enjoy! Marshmallow Cookies Adapted From Paula Marchesi Prepared In Miz Helen's Kitchen 2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 sticks unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs, at room temperature 1 Tablespoon Vanilla Extract 2 cups quick cooking oats 1 1/4 cups crispy rice cereal 1 cup milk chocolate chips 1 cup coarsely chopped pecans 1 cup miniature marshmallows For The Topping 1/2 cup milk chocolate Chips 1/2 cup miniature marshmallows 2 1/2 teaspoons half and half pinch of cayenne pepper 1/2 cup finely chopped pecans Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour baking powder and baking soda in a large bowl.  In a separate bowl,


Whats For Dinner Next Week: Apricot Glazed Ham

I am so happy that you could stop by today to help out with our Egg Dying project. Each year our village has a community Easter Egg Hunt for all the children and this year I am on the Egg Dying committee. We have some of the most beautiful colors, so come on in and help us out. I am about to take a break and look over my menu for next week and you can help me out.  Feature Recipe Easter Sunday Apricot Glazed Ham The Menu Monday Matzo Ball Soup Mixed Bitter Greens Cheese Kugel Challah Tuesday Brisket and Vegetables   Green Tossed Salad Challah Passover Macaroons Wednesday Left Over Brisket  Brisket Sandwiches Dill Pickles Crispy Oven Fries Left Over Passover Macaroons Thursday From Full Plate Thursday Lemon and Dill Chicken   Cindy at Hun...Whats for Dinner Saffron Orzos   Jackie at Crest Cottage Creations Asparagus Spears With Sesame K at Cooking with K Key Lime Pound Cake Lynn at Life of a Foodie and Her Family wit


Quiet Time: Good Bye My Friend

  Andre A Wonderful Friend Gone To Be With God  April 12, 2011 Andre was eleven and one half years old, the oldest of his litter. He and his baby brother Jacque came to live with us when they were six weeks old. They grew up ridding in the boat with the wind blowing in their face and walking around the vegetable garden. Sometimes he would be a boat dog and sometimes a garden dog, but always a friend. He had such a gentle spirit and was ever the gentleman. He just loved to chase the squirrels and play the game of sock. He loved to have his ears rubbed and give you kisses. The Rainbow Bridge Sent To Me By My Friend There is a bridge connecting Heaven and Earth. It is called the Rainbow Bridge because of its many colors. Just this side of the Rainbow Bridge there is a land of meadows, hills and valleys with lush green grass.      When a beloved pet dies, the pet goes to this place. There is always food and water and warm spring weather. The old and frail animals are young again. Tho


Full Plate Thursday 4-14-11

Welcome to another great week of  Full Plate Thursday. We had some really bad weather earlier in the week and we are so grateful that our garden was spared. I am so excited to see you here today and can't wait to see what you have in your food basket for us today. We are going to have so much fun today with some of the greatest cooks on earth! Thank you so much for coming today and sure hope you come back next week! This Is How I Filled My Plate Last Week Breakfast Banana's Judee at Gluten Free A-Z Blog Egg Benechick Renee at My Kitchen Adventures Caramel Apple Cinnamon Rolls   Jaime at I'm a Mom Not a Professional Morning Snack Resurrection Rolls   Kristi at I Should Be Mopping The Floor Lunch Black Bean Salsa   Denise at Creative Kitchen La Bamba Mexican Casserole with Homemade Chips   Debbi at Debbi Does Dinner Healthy &Low Calorie Homemade Tottilla Flour Tortillas   Kelly at Once a Month Mom Struesel Apple Pie Minis   Missy at Simply Red Afternoon Sn


Warm Cauliflower Salad

It was early Saturday morning and my "Honey Bunny" and I were watching the news before we started our day.Chef Marco Canora a restaurateur and cookbook author, was the featured Chef on the cooking segment. He prepared this Warm Cauliflower Salad with Caper Vinaigrette. We talked about how delicious  the salad would be and decided to try it... we were so excited about the salad I wanted to share it with you.


Whats For Dinner Next Week: Roja Pork Tenderloin

I got so excited when I got your email saying you would be able to stop by today. I can't wait to show you everything that we have been doing in the garden and the new out door kitchen. Come on back to the kitchen with me and I will get you some Berry Tea and a tea cake. We will just enjoy our tea and catch up a bit. I can show you my menu for next week and get your suggestions, lets get started. Feature Recipe Thursday Roja Pork Tenderloin The Menu Monday Southwest Quiche Green Tossed Salad Left Over From Sunday Carrot Cake Tuesday From Sunday Leftover Roast Beefy Pot Pie Lettuce and Tomato Salad Chocolate Cream Pie Wednesday Baked Chicken Breast Supreme Wild Rice and Broccoli Bake Fresh Fruit Salad Cottage Bread Left over Chocolate Cream Pie Thursday Feature Recipe Roja Pork Tenderloin Fresh Steamed Green Beans Sweet Potato Salad Mexican Cornbread Vanilla Flan with Caramel Sauce Friday From Full Plate Thursday Dinner Cucumber


Full Plate Thursday 4-7-11

Welcome to a great day in the Country at Full Plate Thursday. I am so excited to see you and I can't wait to see what you have brought to share with  us today. Thank you so much for coming today I hope you have a great time and come back to see us next week! This Is How I Filled My Plate Last Week Breakfast Cozy Oatmeal    Tamara at Gods Perfect Promises Sunshine Shake   Karen at Abundance On A Dime Morning Snack Libbys Coffee Cake   Rachel at Home Sweet and Savory Lunch Signiture Salad   Concetta at Concetts's Cafe Red White and Green Salad   Tina at AKA Gramma Rosemary Bread    Ann at Apples and Twinkies Banana Cream Pie   Sarah at I Blame My Mother Afternoon Snack Fresh Beet Green Apple Smoothie   Amanda at Zomppa Dinner Cucumber Mustard Dill Salad Michele at The Best of My Nest Fish Friday Mediterranean Halibut Mint and Feta   Elizabeth at It Happens at Dinner Creamed Spinach Chaya at Chaya's Comfy Cook Blog Grandma Blocks Sour Cream Cake Mary


Savory and Sweet Buckwheat Crepes

We just love crepes and the many ways they can be filled. I am so excited to share these wonderful crepes with you. Savory and Sweet Buckwheat Crepes    These Crepes Come  From  The Great New Cookbook   Simply Sugar and Gluten Free By Amy Green Let's Make These Crepes Start With A Great Buckwheat Flour Add The Liquid and Blend Roll The Crepe Batter In The Skillet Finish The Crepe Buckwheat Crepes Simply Sugar And Gluten Free Page 20 Makes 10 to 20 Crepes 1 1/2 cups low fat milk 1/2 teaspoon kosher salt 2 large eggs 1 cup buckwheat flour 2 tablespoons unsalted butter melted plus extra for cooking Blend the milk, salt and eggs in a blender at medium speed for 15 to 20 seconds until combined. Add the buckwheat flour and measured melted butter. Mix on high for 1 minute. Refrigerate the batter for 1 hour before cooking the crepes. Heat a 10 inch crepe pan or a 10 inch nonstick skillet over medium