Showing posts from May, 2013

Full Plate Thursday 5-30-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather Welcome to Full Plate Thursday, it is so good to see you today.  We are in the middle of onion  harvest here at the cottage.  We have onion's everywhere, they are drying, being wrapped and hung and we are enjoying the great noonday onion crop. We are going to spend our day together out by the garden and who knows you may end up with some fresh onions to take home with you.  Thank you so much for coming today and now lets get your fantastic recipe on the table, I'm hungry, lets eat. Important Note I try to make comments on all of your post every week and of course we all have our security systems set up around our blogs for good reasons.  In the past few weeks I have been having a lot of trouble making comments on the Disqus accounts and spent unbelievable time trying different ways to make the comment until finally this week I finally give up.  I have written them about this problem and have had n

From Garden to Table Collard Greens

We grow Collard Greens the year round here, but the spring Collards are the most tender and the best. I remember picking Collards with my Grandmother when I was a child, the leaves seemed so big. We would take them to the well and pump cold well water over the Collards and wash each leaf.  I always remember how cold that well water was when we were washing the Collards.  I also remember how good those Collard Greens tasted when they came out of the big pot on the wood burning stove, they still taste the same. From Garden To Table Coll ard Greens Collard Greens Miz Helen's Kitchen Ingredients 16 cups Collard Greens washed, sliced 3/4 to 1 inch thick, stems removed 3 slices bacon, chopped 1 medium onion, medium chop 2 cups chicken stock 1 cup water salt and pepper to taste Directions Preheat oven to 325 degrees Remove the stems from the collard greens  Soak the Collards for 10 minutes in ice cold water then wash the leaves Cut the Collards in 3/4

Whats For Dinner Next Week 5-26-13

Memorial Day Weekend is always exciting here at the lake, it is the official opening weekend of all the activities.  All the folks who have been away for the winter return and open up their homes and the community is all a buzz.  We usually have a large crowd on this week end and this year is no exception to that so I will be doing a lot of cooking.  Come on in and have coffee with me and I will go over the menu for the week. A Special Thank You To All The Families Who Have Sacrificed To Give Us A Free Country God Bless You and God Bless America  Sunday Breakfast Southwest Breakfast Bake Fresh Fruit Monday Memorial Day Picnic Smoked Texas Brisket New Potato Salad Crisp Cole Slaw Three Bean Bake Spicy Peach Shortcake All American Bites Tuesday From Leftover Brisket Brisket Sandwich Leftover  Crispy Cole Slaw Leftover All American Bites Spicy Peach Shortcake Wednesday Stuffed Peppers

Full Plate Thursday 5-23-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather Tuesday 5-21-13 I am preparing this Full Plate Thursday this afternoon from my Granddaughters house in Edmond, Oklahoma and watching my Granddaughter play with her toy's, and thinking how very very grateful I am that we are all here and safe.  Yesterday my husband and I were returning to the Dallas area from attending our Grandson's graduation in Kansas.  We knew the weather was getting very bad and we stopped at our Granddaughter Lauren's house located about 30 miles north of Moore, Oklahoma, we got to her house about 30 minutes before the F-5 Tornado hit Moore, Oklahoma, had we continued on the road we would have been in the storm.  There is so much devastation no words can describe and the human emotional toll is beyond what the heart can bear.  The outpouring of support is amazing and the strength of the people of Oklahoma is a source of hope and courage for our entire nation.  We will be goi

Fresh Strawberry Pie

I remember standing on a stool and watching my mother pour the syrup over the fresh strawberries in the baked pie shell, and then waiting until the pie was chilled before we could have a slice.  This Fresh Strawberry Pie recipe has been in our family ever since I was a little girl and is still a favorite today. When our family knows that the Fresh Strawberry Pie is coming you want to get in line fast to get your slice before it is all gone.  I just love sharing these old recipes with all of you and hope you enjoy this special Fresh Strawberry Pie. Fresh Strawberry Pie Fresh Strawberry Pie Miz Helen's Kitchen Ingredients 8 inch pie shell, baked 3 cups fresh strawberries, sliced 1 cup sugar 2 tablespoons corn startch 1 cup water 3 tablespoons strawberry gelatin 2 drops red food coloring Directions Prepare and bake pie shell and let cool Hull, wash and slice 3 cups fresh strawberries set aside In a medium saucepan mix the sugar and corn starch toge

Whats For Dinner Next Week 5-19-13

Congratulations to my Grandson Tate who graduated this past weekend from High School, he will be attending Washburn University in the fall, we are very proud of him!  We were able to go to his graduation and spend time with family that we don't see very often it was a great visit! I sure am glad to see you today and happy to be able to share next weeks menu with you. Sunday The Best Grilled Chicken Roasted Asparagus Delight Green Salad Grilled Peaches and  Spicy Vanilla Sauce   Monday From Leftover Chicken Chicken Sandwiches Sweet Potato Salad Chocolate Chip Cookies with Leftover Peaches and Spicy Vanilla Sauce Tuesday Grilled Pork Chops Corn on The Cob Stewed Okra and Tomatoes Spring Greens Salad Lemony Nana Trifle   Wednesday Two Way Pasta Green Tossed Salad Garlic Bread Left Over Lemony Nana Trifle Thursday From Full Plate Thursday Steak Carnitas and Sauteed Peppers ove

Full Plate Thursday 5-16-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather  I sure hope that all of  you had a fabulous Mothers Day we ekend .  M y g oodness it was like Queen for a Day around here with kids, grand s and greatgrands, at the end of the day I was tr uly blessed.   Come on back to the kitchen with me we just have some great scones coming out of the oven that w ill be going on our table along with all the goodies that you are sharing today we are going to have a wonderful day together , sure am glad to see you today! This Is How I Filled My Plate Last Week   Breakfast Creamy Mushrooms and Eggs    at Simple Living and Eating Lemon Blueberry Ricotta Pancakes   at Cooking On The Front Burner Morning Snack Yogurt and Fruit Cups   at Diane's Vintage Zest Lunch My Comfort Salad    at Sweet Caroline 's Corner Sausage Paella   at With A Blast Tangy Lemon Cake   at Simply Sweet N Sa vor y Afternoon Snack Frappuccino Cupcakes   at Mummy Deals

The Best Grilled Chicken

This really is The Best Grilled Chicken and it is just in time for the summer grilling season.  Sometimes Chicken on the grill can be tough and the flavor just on the top of the meat, this chicken is so tender and juicy it will just melt in your mouth.  This recipe has been on our grill many times and I am happy to share it with you today. The Best Grilled Chicken   Grilling The Chicken A Platter Full Of Bar B Que Heaven The Best Grilled Chicken  Miz Helen's Kitchen Ingredients 4 pound fryer chicken, split in half For The Dr y Rub 1 tablespoon seasoning salt 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon onion powder 1/4 teaspoon chil e powder 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon ground cumin For the Basting Sauce 1/2 cup apple cider vinegar 1 tablespoon oil 1/2 teaspoon kosher salt 1/4 teaspoon turmeric juice of 1 lemon Option: 1 drop liquid smoke Your favorite grilli