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 Helped Me Fill My Plate Please Take The Red Plate Home

Full Plate Thursday Background Story

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".

I have just a few suggestions before you leave your dish and fill your plate.

• Link directly to YOUR RECIPE  and not to your web page.  

• Scroll down to the button that says "click here to enter"

• You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.

• Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

• Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

• Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

• Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...

• Grab The Full Plate Button if you like and take it home with you.

• Now God Bless you and your food and everyone fill your plate!

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 dried oregano

1/2 teaspoon ground cumin

Small pinch of ground cloves

1/4 cup orange juice

1/4 cup pineapple juice

1 tablespoon white vinegar

2 tablespoons olive oil

Salt to taste

1 tablespoon vegetable oil

For The Taco's

6 jalapeno chiles

Tortillas either corn or flour

1/2 cup chopped cilantro

1/4 medium yellow onion diced

1 lime, cut into wedges

Salsa for serving

In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles.  Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

While the pasilla chiles are soaking, rinse the pork and trim the fat.  Cut into half-inch size pieces.

Once the pasilla chiles are hydrated, drain and rinse the chiles. Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil.  Blend until a smooth puree forms.  Taste and salt.

Toss the diced pork with the chile puree, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

Before cooking, let the pork sit at room temperature for 30 minutes.  To cook the pork, heat the vegetable oil in a large skillet on medium.  Fry the pork in the skillet for 15 minutes, stirring occasionally.

While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges, and salsa on the side.

Starting With A Very Hot Skillet

Add All The Ingredients For The Chili Puree

This Is A Thick and Rich Chili Puree

Cook The Pork

Enjoy Your Taco's!

I made these great Taco's exactly like the recipe and would not change a thing. They are absolutely delicious!

You will want to get this book and try these great recipe's because this Texas Gal can cook! Thanks for stopping by today and having Taco's with us and sure hope we will see you at Full Plate Thursday!

This Post is part of The Homesick Texan Cookbook Spotlight and Cook-Off

sponsored by Hyperion and  hosted at Girlichef 

Peace and Joy

Miz Helen


This Post Is Linked To:
Full Plate Thursday 
Recipe Sharing Monday
Melt In Your Mouth Monday
Hunk Of Meat Monday
Tempt My Tummy Tuesday 

Tuesday At The Table
Hearth and Soul Blog Hop
Slightly Indulgent Tuesday
TuesdayTasty Tidbits
Tasty Tuesday
Whats Cooking Wednesday
Cast Party Wednesday
These Chicks Cooked
Real Food Wednesday
Foodie Friday
Tuesday Night Supper Club
Cookbook Sundays
This Weeks Cravings 

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
Spicy Asian Cucumber Salad   Lisa at Cook Lisa Cook
Creamy Dill Salmon and Herb Roasted Potatoes  Courtney at Misadventures In Cooking
Valrhona Chocolate Crepe Layer Cake  Amy at U Try It

Saturday
End of Season Dock Party
Covered Dish Supper
I Am Bringing

Roasted Corn, Black Bean and Pineapple Salad
Miz Helen's Kitchen
1 cup Roasted Corn
1 cup Black Bean Drained and Washed
1/2 cup Green Bell Pepper chopped
1/2 cup Red Bell Pepper Chopped
1 cup pineapple chopped
1/2 cup red onion chopped
1 jalapeno pepper chopped
Vinaigrette 
1 lime
1 garlic clove minced fine
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
Mix together all the salad ingredients and set aside. Prepare the Vinaigrette in the blender, begin with the garlic and add the vinegar honey salt, pepper, the juice from 1 lime. Slowly add the oil until the mixture becomes thick. Mix the Vinaigrette with the salad ingredients and chill for at least 2 hours before serving.

I sure am glad that you came by today to spend some time with us, we always look forward to your visits. Please stop back by on Thursday for Full Plate Thursday, hope to see you then!

Peace and Joy

Miz Helen
This Post Is Linked To
On The Menu Monday
Menu Plan Monday
Workshop Wednesday
Friday Favorite Finds 

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 Cucumber Salad   Lisa at Cook Lisa Cook
Creamy Dill Salmon and Herb Roasted Potatoes  Courtney at Misadventures In Cooking
Valrhona Chocolate Crepe Layer Cake  Amy at U Try It
If You Helped To Fill My Plate  Please Take The Red Plate Home

The Code Is On The Side Bar

Full Plate Thursday Background Story

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".

I have just a few suggestions before you leave your dish and fill your plate.

• Link directly to YOUR RECIPE  and not to your web page.  

• Scroll down to the button that says "click here to enter"

• You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.

• Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

• Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

• Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

• Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...

• Grab The Full Plate Button if you like and take it home with you.

• Now God Bless you and your food and everyone fill your plate!

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 Peas, Buttered Squash, Fried Okra and Corn Bread

I am so happy that you stopped by to have this wonderful summer meal with us. Don't forget your bag of peas, it was so much fun shelling peas on the porch with you. Hope to see you at FULL PLATE THURSDAY and  come back soon!

Peace and Joy

Miz Helen
This Post Is Linked To
Melt In Your Mouth Monday
Recipe Sharing Monday
Huck of Meat Monday
Your Recipe My Kitchen
Just Another Meatless Monday
My Meatless Monday
Tempt My Tummy Tuesday
Hearth and Soul Blog Hop
Tuesday At The Table
Tasty Tuesday
Slightly Indulgent Tuesday
Delectable Tuesday
Made From Scratch Tuesday
Tasty Tuesday
Totally Tasty Tuesday
Whats On The Menu Wednesday
Whats Cooking Wednesday
Cast Party Wednesday
Made It On Monday
These Chicks Cook
Real Food Wednesday
Foodie Friday
Friday Pot Luck
Friday Finds
Fresh Food Friday
Fat Camp Friday 

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 Stir Fry

Rice

Fortune Cupcakes

Wednesday

Sausage and Potato Skillet

Fresh Butter Beans

Cole Slaw

Corn Bread

Lemon Ice Box Pie

Thursday

Turkey Burgers on the Grill

Sweet Potato Salad (Here)

Left Over Ice Box Pie

Friday

From a Recent Fishing Trip North

Pan Seared Walleye

Grilled Asparagus with Lemon Sauce

Roasted Corn on the Cob

Tossed Green Salad

Ice Cream Sundae's

Saturday

From

Full Plate Thursday

Marinated London Broil  Sara at Cook with Sara
Rice and Veggie Alfredo Pie   Carol at Easy To Be Gluten Free
Grilled Peaches   Nancy at Real Food Allergy Free
French Macaroons  Shannon at North Dakota Kitchen

I hope that you are taking the time to save time and money with your weekly menus. Thank you so much for stopping by to spend time with me today and I hope to see you soon at Full Plate Thursday!

Peace and Joy

Miz Helen
This Post Is Linked To
On The Menu Monday
Menu Plan Monday
Made By You Monday
Workshop Wednesday
Friday Favorite Finds

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 Cheesecake Popsicles  Abby at Cats and Casseroles
Dinner
Marinated London Broil  Sara at Cook with Sara
Rice and Veggie Alfredo Pie   Carol at Easy To Be Gluten Free
Grilled Peaches   Nancy at Real Food Allergy Free
French Macaroons  Shannon at North Dakota Kitchen
If You Helped Me Fill My Plate Today Please Take This Red Plate Home With You

The Code Is On The Side Bar

Full Plate Thursday Background Story

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".

I have just a few suggestions before you leave your dish and fill your plate.

• Link directly to YOUR RECIPE  and not to your web page.  

• Scroll down to the button that says "click here to enter"

• You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.

• Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

• Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

• Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

• Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...

• Grab The Full Plate Button if you like and take it home with you.

• Now God Bless you and your food and everyone fill your plate!

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 ingredients. Close the bag and make sure all the chicken is covered with some of the liquid. Refrigerate 4 hours or longer if possible. Remove the chicken and discard the marinade. Grill until the chicken is cooked through. The last 5 minutes of the grilling time glaze the Chicken with the glaze. Serve the extra Glaze on the side.

I am serving the Apricot Glazed Chicken with Steamed Lemon  Broccoli  and Southwest Spoon Bread

We sure enjoyed having you join us for dinner this evening. I have some Southwest Spoon Bread boxed up for you to take home with you so don't forget it. We sure hope you will come  back to see us real soon!

Peace and Joy

Miz Helen
This Post Is Linked To
Recipe Sharing Monday
Melt In Your Mouth Monday
Hunk of Meat Monday
Your Recipe My Kitchen
Tempt My Tummy Tuesday
Tuesdays At The Table
Tuesday Tasty Tidbits
Hearth and Soul Blog Hop
Slightly Indulgent Tuesday
Delectable Tuesday
Whats Cooking Wednesday
These Chicks Cooked
Made It On Monday
Cast Party Wednesday
Foodie Wednesday
Real Food Wednesday 

Foodie Friday
Pot Luck Friday
Fat Camp Friday

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 (Here)

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 covered for 5 minutes on low heat. Uncover and add oregano salt and pepper to taste. Drizzle the balsamic vinegar over the dish before serving.
Option: If Trombetta Squash is not available, try Yellow Summer Squash or Zucchini

Corn and Cucumber Salad with Fresh Yogurt Sauce

Tossed Green Salad

Corn Bread

Blackberry Cobbler

Tuesday

Green Chili Burger (Here)

Spicy Oven Sweet Potato Fries

Pickle Pot Pickles

Left Over Blackberry Cobbler

Wednesday

Lamb Chops with Fresh Mint Sauce

Spinach Saute

 Herb Buttered Finger Potatoes

Cucumber Salad with Yogurt Sauce

Strawberry Triffle

Thursday

Full Plate Thursday (Here)

BBQ Ribs  Picture Perfect Cooking

Insalata Caprese  Roz at La Bella Vita

Grilled Corn with Basil Butter  Rachel at Simple Gril

French Apple Tart  Lynn at Poppi Linn

Friday

Fish Taco Bar

Mango Salsa

Key Lime Pudding Cups

Saturday

Grilling Steaks

  Spicy Grilled Sweet Potato Wedges

Marinated Cold Garden Vegetable Mix

Tossed Green Salad

Garlic Bread

Ice Box Poke Cake

 I am so glad you stopped by today, it is always so good to spend time with you. I hope that you have a wonderful week and stop by on Thursday for FULL PLATE THURSDAY. Hope to see you soon!

Peace and Joy

Miz Helen
This Post Is Linked To:
On The Menu Monday at StoneGable
Menu Plan Monday
Made By You Monday
Workshop Wednesday
Friday Favorite Finds 

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

French Apple Tart  Lynn at Poppi Linn

If You Helped To Fill My Plate Please Take This Red Plate Home

Full Plate Thursday Background Story

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".

I have just a few suggestions before you leave your dish and fill your plate.

• Link directly to YOUR RECIPE  and not to your web page.  

• Scroll down to the button that says "click here to enter"

• You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.

• Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

• Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

• Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

• Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...

• Grab The Full Plate Button if you like and take it home with you.

• Now God Bless you and your food and everyone fill your plate!

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 degrees then cool.

Mix all the Squash, onions,bell peppers, chopped tomatoes and garlic. Add all the season and mix well. Mix the eggs and milk together. Add the Squash mixture to the egg mixture. Mix the Jack Cheese and the Cheddar Cheese together. Spread the cheese into the bottom of the cooled prepared pie shell then add the egg and squash mixture.  Bake the Quiche at 400 degrees for 10 minutes and reduce the heat to 350 degrees for 50 to 60 minutes or until the Quiche is set.

This is Very Pretty and Delicious!

Your Quiche is Ready, Enjoy!

I am so happy that you were able to join us for lunch today. We always enjoy your visit with us so come back to see us really soon! 

Be sure and stop by to see us for Full Plate Thursday.

Peace and Joy

Miz Helen

This Post Is Linked To:

Tasty Tuesday 

Melt In Your Mouth Monday

Recipe Sharing Monday  

Your Recipe My Kitchen 

Just Another Meatless Monday 

My Meatless Monday 

Tempt My Tummy Tuesday 

Tuesday At The Table 

Hearth and Soul Blog Hop 

Tuesday Tasty Tidbits 

 Slightly Indulgent Tuesday

Whats Cooking Wednesday 

Cast Party Wednesday 

These Chicks Cook 

This Weeks Cravings 

Made It On Monday 

Real Food Wednesday 

What's Cooking Wednesday at Extreme Personal Measures

Foodie Friday 

Pot Luck Friday 

Fresh Food Friday 

Fat Camp Friday 

Friday Favorites

Savory Sunday 

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. In a heavy dutch oven bring 8 cups of water to the boil add the beans.
Boil for 10 minutes, cover and turn off the heat, leaving the dutch oven on the burner. Let the beans stand for 2 hours. Add the onion, stewed tomatoes and green chili's, garlic, salt, pepper, ground cumin and oregano. Add enough hot water to keep the beans covered and cook on medium heat for 2 hours.

Tossed Green Mexican Salad

Fresh Tomato Salsa

Hot Grilled Tortillas 

Homemade Lime Ice Cream

Wednesday

Using The Left Over Flank Steak and Pinto Beans

Cilantro Steak Burrito's

Fresh Tomato Salsa

Lemon Sugar Cookies and the leftover Lime Ice Cream

Thursday

Veggie Spring Rolls

Asian Cold Noodle Salad

 with

Chicken and Peanut Sauce

Fortune Cookie 

Reveal

" To Be Happy Seek Cool Temperature"

Friday

Shrimp Ka Bobs on The Grill

Tropical Rice Salad

Fire Roasted Squash and Peppers on The Grill

Garlic Buns

 Ice Cold Watermelon Slices

Saturday
From

FULL PLATE THURSDAY

Chipotle Crusted Pork Tenderloin  Kitty at Kitty's Kozy Kitchen

Cool and Crisp Corn Salad  Vicky V. at  The Blest Nest

 Collards N Bacon  Shannon at Food Farm Health

Smore Pie  From Which Things Grow

I sure am glad that you were able to stop by and visit today. It is always so good to sit and visit with a friend. 

I hope that we will be seeing you at FULL PLATE THURSDAY right here at the cottage.

Take the time to give someone a hug today and come back to see me really soon!

Peace and Joy

Miz Helen
This Post Is Linked To:
Menu Plan Monday
On The Menu Monday at StoneGable
Whats On The Menu Wednesday
Workshop Wednesday
Friday Favorite Finds 

Good Morning Glories

One of the many things I love about being outdoors early in the morning is being greeted by my beautiful Morning Glories. The colors are just beautiful and they require very little maintenance.

Morning Glory

This Is Such A Delicate Color

A Pastel Canvas

Good Morning!

Thanks for stopping by to share the morning with me. I hope that you have a wonderful day just filled with happy little faces saying Good Morning! Sure hope you will come back to see us real soon.

Peace and Joy

Miz Helen
This Post Is Linked To:
Week End Flowers