Showing posts from August, 2011

Full Plate Thursday 9-1-11

Good Morning and Welcome to Full Plate Thursday! I look forward to seeing you every Thursday and am so excited when I see you coming down the road. Our thoughts and prayers are going out to our friends on the coast and we are hoping to see some of them back on line really soon. We on the other hand are enjoying cooler temperatures at last and it is so wonderful! I am so excited to see what you are sharing this week so lets get to the table. Thank you so much for coming today and please come back real soon! This Is How I Filled My Plate Last Week Breakfast Saturday Brunch   All Is Amazing Morning Snack Iced Coffee   Patty at Pattitudes Lunch Tomatillo Gazpacho    Bailey K. at Let Birds Fly Green Chile Chicken Casserole   Pat at Gypsy Heart Lemon Blueberry Bars    Mandy at Mandy's Recipe Box Afternoon Snack Strawberry Filled Goodness   Tina at Sugar Bean Bakers Dinner Vegetable Lasagna   Kari at Kari's Creations Plum Crumb Cake   Kristen at The Sweet Swiper If You

Pork Tacos Dallas Gas Station Style

I am so excited to be invited to participate with a great group of bloggers in presenting to our readers some fabulous recipes from the new cookbook, The Homesick Texan by Lisa Fain. I will be cooking from this book for the next few weeks, so I really hope that you will enjoy our presentations. Let's get started cooking. Pork Tacos Dallas Gas Station Style Lisa's recipe is based on the great Taco's that can be found along the South Buckner area of Dallas at of all things, the Gas Station. I have enjoyed these Tacos along the South Buckner area many times and Lisa has certainly captured the flavor of the Dallas Gas Station Taco in her recipe. Pork Taco's Dallas Gas Station Style The Homesick Texan Cookbook Page 167 Lisa Fain Prepared in Miz Helen's Kitchen 4 to 6 servings For The Pork 4 dried pasilla chiles, stems and seeds removed 2 pounds pork shoulder 1 canned chipotle chile in adobo 4 cloves garlic, chopped 1/2 teaspoon dri

Whats For Dinner Next Week 8-28-11

It is hard to believe that we are in the last week of August, where in the world did it go? I think we spent most of the summer trying to keep our plants alive and stay cool. Come on back to the patio with us, we are just sitting down to have a glass of lemonade and a nice cookie. We will just have a little visit and talk about next weeks menu. Sunday Herb Crusted Pork Loin on The Grill Roasted Sweet Potatoes Asparagus with Lemon Sauce Tossed Green Salad Grilled Peaches with Spicy Vanilla Sauce Monday Veggie Plate Night Fresh Black Eyed Peas (here) Buttered Squash Fried Okra Sliced Tomatoes Corn Bread With Left Over Peaches Peach Pie Tuesday Meatloaf Mashed Potatoes Fresh Green Beans Tossed Green Salad Cottage Bread Brownies and Blue Bell Wednesday Chicken Enchilada's Spanish Rice Black Bean and Corn Salsa Key Lime Pudding Cups Thursday Fresh Tomato Soup Ultimate Grilled Cheese Sandwich Buttermilk Pie Friday From Full Plate Thursday Dinner Spi

Full Plate Thursday 8-25-11

Come on in and make yourself at home, I am so happy that you could stop by for Full Plate Thursday. What a great time of the year when we are all trying to squeeze the last little bit of summer from our days. For some of you school has already started and you are getting into the schedule of getting everyone where they need to be. I can hardly wait to see what you have brought for the table today, and hope that you will have a great time while you are here. Thank you so much for coming today and come back real soon! This Is How I Filled My Plate Last Week Breakfast Berry Berry Extraordinary French Toast   Vicky V at The Blest Nest Morning Snack Healthier Blueberry Muffins   Erin at The Humbled Homemaker Lunch Eggplant Parmesan Traditional   Michelle at The Adirondack Chick Rosemary Olive Oil Focaccia   Rebecca at Beurrista Creamy Coconut Pineapple Ice Cream   Lea at Nourishing Treasures Afternoon Snack Thank You Cookies   Lisa at The Enchanted Oven Dinner Spicy Asian Cucumbe

Fresh Black Eyed Peas

I learned how to shell Black Eyed Peas when I was a young girl, sitting on the porch with my grandmother and some of my aunts. We all had an apron and a lap full of peas. Of course the peas have a very fresh green smell and there is nothing better than a bowl of fresh peas with a nice slice of corn bread. There was also something very special about the fellowship that went on while shelling those peas. Every time I shell peas I can remember the smiles and laughter of my grandmother and my aunts. Can't You Just Taste These Wonderful Peas Fresh Black Eyed Peas Miz Helen's Kitchen 4 cups fresh shelled Black Eyed Peas 2 slices salt pork sliced thin 1quart water Salt and Pepper to taste Shell the peas and wash them. In a large sauce pan brown the salt pork, add the peas and the water. Bring the mix to a boil and reduce the heat to medium. Cook on medium heat 45 minutes or until peas are tender. Brown The Salt Pork Add The Peas Cook The Peas Enjoy Your Dinner! Fresh Black Eyed P

Whats For Dinner Next Week 8-21-11

I just love planning a menu every week, I have done it for so many years it is just a part of what I do as a home manager. I have a special little journal that I put my menus in every month and then at the end of the year, I have a record of what we did every month.I try to plan a week of two at a time and sometimes a whole month. It really does save time and money, and allows me to plan left overs.  Sometimes if I sit with no idea what to plan I can just page back through some of my old menus and get some great idea's and now of course there is the blog index for What's For Dinner Next Week Menu's Tab at the top of the blog. As of this post we have a completed one year of weekly menus . So now lets take a look at this weeks menu. Sunday Apricot Glazed Chicken (Here) Lemon Broccoli Southwest Spoon Bread (Here)  Sliced Heirloom Tomatoes Berry Cobbler and Homemade Icecream Monday Veggie Pot Pie Tossed Green Salad Left Over Berry Cobbler Tuesday Pepper Beef  and Veggie S

The Berry Patch

When we began to develop our garden area here at the cottage we knew we wanted a berry patch.  We have several berry types, but our Blackberries have given the best harvest this year in all the heat that we have had here.   Blackberry Blooms The Blooms Are Just Covering The Bush These Beautiful Red Berries Will Turn Black Very Soon Just Starting To Turn A Great Blackberry Harvest Blackberry Cobbler Only One of The Many Pleasures From The Berry Patch  I am so happy that you stopped by today to go to The Berry Patch with me. Lets just sit right down and have some of this cobbler with our tea. Sure hope you will come back to see me real soon! Peace and Joy Miz Helen

Full Plate Thursday 8-18-11

I am so excited that you are able to visit us today at Full Plate Thursday.  Surprise! Great surprise for you today is if you leave a comment on this post today The Fairy Hobmother may pay you a visit in the very near future and give you a gift card! I am so excited to be able to share this surprise with all the wonderful cooks who come to Full Plate Thursday every week.We need to get busy now with setting our table and I can't wait to see what you are sharing today. Thank you so much for coming today and hope to see you again real soon! This Is How I Filled My Plate Last Week Breakfast Apple Stuffed French Toast   Kelly at Miller Family Organizer Morning Snack Watermelon Lemonade Blended   Emily at Recipes to Nourish Lunch Caprese Salad   Mona Hidden Art of Homemaking Spicy Sesame Salad   Heather at My Everyday Graces Refreshing Summer Treats   Laura K. at The Budget Dietitian Layered Peaches and Cream Pie   Linda at Oklahoma Peach Fuzz  Afternoon Snack Oreo

Apricot Glazed Chicken

I am so glad you are coming over this evening, we are planning on grilling outside it is such a beautiful evening. We love to grill out as much as we can, it just makes a meal really special.We are grilling chicken today and will finish it with a beautiful Apricot Glaze. Apricot Glazed Chicken Apricot Glazed Chicken Miz Helen's Kitchen Marinade 4 Chicken Breast Bone In 1 cup lemon juice 2 cups orange juice 2 teaspoons salt 2 teaspoons pepper 3 cloves garlic minced 4 or 5 sprigs of mint Apricot Glaze Miz Helen's Kitchen 2 cups Apricot Jam 2 Tablespoons Harvest Course Ground Grey Poupon 1 Tablespoon Cider Vinegar 1/2 teaspoon ginger 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper Option: 1 Jalapeno Pepper diced fine Mix all the ingredients in a small sauce pan and heat over medium heat until hot, do not boil. Place the chicken breast in a large zip lock bag and add the remaining ing

Whats For Dinner Next Week 8-14-11

It is so good to see you today, we are so excited about the rain. We got just enough rain to give us a little cooler temperature and a nice shower for all our plants. We are sitting on our new covered patio area and having our coffee today so come on back and enjoy a cup of coffee with us and we will take a look at next weeks menu. Sunday Summer Squash Quiche Tossed  Field Greens with Strawberries Ice Cold Slice Mixed Melon Monday Veggie Plate Night Fresh Green Beans With New Potatoes Italian Trombetta Tomato Saute Miz Helen's Kitchen 6 to 8 cups Trombetta Squash,peeled and chopped 1 onion,medium dice 4 medium fresh tomatoes, peeled and diced with juice 1 tablespoon olive oil 1 tablespoon fresh oregano, chopped fine 1 clove garlic, minced Salt and Pepper to taste 1 tablespoon Balsamic Vinegar Add olive oil to a hot skillet, after oil is hot, saute squash and onion until onion is clear, add garlic and fresh tomatoes with juice ,cook cover

Full Plate Thursday 8-11-11

Hello, I am so excited to see you today, welcome to Full Plate Thursday! Don't you just love this time of the year when there are so many fresh garden vegetables to grace our tables. We have had an abundant harvest so far this summer and we are still enjoying the summer vegetables. I can hardly wait to see what you have brought to share with us today.   Thank you so much for sharing with Full Plate Thursday and come back to see me soon! This Is How I Filled My Plate Last Week Breakfast Oven Scrambled Bacon and Eggs   Rose at Walnut Acres Morning Snack Loaded Morning Glory Muffins   The Better Baker Lunch Sinful Bayou Crab Cakes and Cream of Crab Soup   Marguerite at Cajun Delights Lemon Puff Pastry Dessert   Jaime at Everyday Art Afternoon Snack Marbled Nutella Banana Bread   Linda at For Goodness Sake Dinner BBQ Ribs   Picture Perfect Cooking Insalata Caprese   Roz at La Bella Vita Grilled Corn with Basil Butter   Rachel at Simple Gril Frenc

Summer Squash Quiche

We have had a wonderful squash harvest this year and it has been so much fun to have all the fresh veggies for all our meals. This morning I am preparing a Summer Squash Quiche for brunch. It is going to be so good! Summer Squash Quiche From The Garden To The Table So lets get busy and make this Quiche  Mix and Bake Summer Squash Quiche Miz Helen's Kitchen 1 9 inch unbaked pie shell 1 cup Pepper Jack Cheese Shredded 1 cup Sharp Cheddar Shredded 1/2 cup Zucchini chopped 1/2 cup Yellow Summer Squash 1/2 cup onion chopped 1/4 cup Green Bell Pepper 1/4 cup Red Bell Pepper 1/2 cup tomatoes peeled 2 garlic pods minced Sliced Tomatoes for the top 1/2 teaspoon thyme 1 teaspoon oregano 1 teaspoon basil 1 tablespoon parsley 1/4 teaspoon cayenne pepper 1 teaspoon salt 1teaspoon pepper 8 eggs beaten  2 cups evaporated milk or half and half To prepare the pie shell, bake the pie shell for 5 minutes at 400 degree

Whats For Dinner Next Week 8-7-11

We have set an all time record we have had the longest time of temperatures over 100 degrees in our history here in Texas. It is so hot ya'll, so come on in the house and get under this cool fan, we are just going to sit here and have a cold iced tea with a nice slice of cold pie. We will get this menu all put together for next week Sunday Grilled Lemon Honey Chicken Roasted Corn On The Cob Okra and Tomatoes Fresh Green Tossed Salad Cottage Bread Apricot Pie Monday Using The Left Over Chicken and Roasted Corn Chicken Chop Salad Heirloom Tomato Pie Sliced Mixed Melon Left Over Apricot Pie Tuesday Grilled Cilantro Flank Steak Pinto Bean Soup Miz Helen's Kitchen The Pinto Bean Soup 2 cups of dried Pinto Beans 8 cups water 1 medium yellow onion chopped 3 cups stewed tomatoes and green chili's 3 cloves garlic minced 3 teaspoons chili powder 2 teaspoons salt 1 teaspoon pepper 11/2 teaspoon ground cumin 1/2 teaspoon oregano Sort and rinse the beans really well.