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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 Recipe The Filling Add Onions, Red and Green Peppers to Browned Turkey 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 browned 1 cup onion chopped 1/2 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 pepper 21/2 teaspoon ground cumin 2 tablespoons dried cilantro Season the ground Turkey with 1 teaspoon salt and peppe…


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 Twinkies
Easter Cake Amanda at Amanda's …


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 Roasted Sweet Potatoes  Peel the potatoes and slice them. Place the potatoes on 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
Saturday Community Spring Fling Covered Dish Supper I …


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 Nester
Honey Wheat Rolls Denise at The Bread…


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, beat the butter and both su…


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
with
Lemon Buttermilk Sherbet Joy at Kitchen Flavours
Friday Baked Herb White Fish Steamed Le…


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. Those who are m…


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 Snack
Ginger Hermits Jane at Make Ahe…


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.



Warm Cauliflower Salad With Caper Vinaigrette


Prepare The Red Onion


Add The Warm Cauliflower and Vinaigrette Enjoy!
Warm Cauliflower Salad With Caper Vinaigrette Prepared In Miz Helen's Kitchen By Miz Helen 1 head cauliflowers 1 small red onion, thinly sliced For The Vinaigrette 1/2 cup extra virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons chopped capers 2 tablespoons chopped parsley pinch of salt coarsely ground black pepper Bring a large pot of water to a boil, season with salt until it tastes like the ocean Add sliced red onion to a large mixing bowl. Boil c…


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 Mustard Dill Salad Michele at The Best of My Nest
Fish Friday Medi…


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 ShakeKaren 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 FetaElizabeth at It Happens at Dinner
Creamed Spinach Chaya at Chaya's Comfy Cook Blog
Grandma Blocks Sour Cream Cake Mary Ann and Mother at Rockn Recipes

Everyone Who Filled My Pl…


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 heat. The pan should be hot enough to make the batter lightly sizzle but not to hot that it can't spr…