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Showing posts from July, 2013


Full Plate Thursday 8-1-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather
Happy August Ya'll
 August, its here already and here comes the heat.  We have been so blessed so far this summer, we have had the coolest summer in years and have enjoyed every minute of it.  The rain is a different thing, we haven't had enough and our churches are starting to pray for rain.  Here at the cottage we are wrapping  up the harvest and beginning to think about the fall garden.  I am so happy that you could come out today and enjoy this beautiful day with us here in the country.  We have the tables set up near the upstairs patio today under the trees where it is really cool.  Lets get  your food on the table, I can't wait to see what you have brought to share today.  
This Is How I Filled My Plate Last Week Breakfast Coconut Crusted Stuffed French Toast  at Will Cook For Smiles Refreshing Cantaloupe Slush  at This Southern Mom Cooks Morning Snack Almond Butter Raisin Granola Bars  at Lisa's Dinnertim…


Spicy Zucchini Stix

We have an abundant Squash harvest from our garden this year and I have had so much fun developing new recipes to use the squash in different recipes.  We love a spicy and crunchy appetizer and the Spicy Zucchini Stix give me an opportunity to have both.  I served these at a party recently and everyone just loved them, sure hope you like them.

Spicy Zucchini Stix

Spicy Zucchini Stix Miz Helen's Kitchen Ingredients 2 to 3 medium Zucchini cut into strips 2 egg whites 1 whole egg 1/2 cup all purpose flour 1 cup Panko Crumbs 1/2 teaspoon cumin 1/2 teaspoon Chipotle chili powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon salt Olive Oil Directions Preheat oven to 400 degrees Wash the Zucchini and cut into 1/2 inch X 3 inch strips Place the strips onto a layer of paper towels and generously sprinkle with salt, set aside This process will allow the extra moisture to be pulled out of the Zucchini Next, in a medium bowl  mix the flour, Panko crumbs, cumin, Chipotle chili pow…


Whats For Dinner Next Week 7-28-13

Last week was just awesome here at the cottage, several old  friends came out to visit and just have fun, it is always such a special gift to spend time with friends.  I was also so excited that George Alexander Louis,  His Royal Highness Prince George of Cambridge, the son of the Duke and Duchess of Cambridge was born on my birthday! Wow what a special week!  I have been playing so much last week now I need to get busy on this menu for next week.


Sunday The Best Grilled Chicken


Grilled Corn Roasted Beet and Fennel Salad


Jam Bars



Monday Summer Squash Quiche


Tossed Green Salad Fresh Fruit
Tuesday Southwest Chalupa


Lettuce Tomato Jalapeno Toss Spicy Peach Shortcake



Wednesday Muffaletta Casserole


Tossed Green Salad Garlic Bread Mini Berry Cobbler
Thursday From  Full Plate Thursday Braised Chicken with Artichoke Hearts and Olives  at LeMonine Family Kitchen
Hidden Sweet Potato Pasta  at Delectably Domestic
California Potato Salad  at The Fountain Avenue Kitchen
Candied Ginger Tropical Fruit Tart  at T…


Full Plate Thursday 7-25-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather
I want to say Thank You for all the very warm wishes and comments that you gave me last week on the 3rd Anniversary of Miz Helen's Country Cottage, you'al are so very kind!
I am celebrating and so excited George Alexander Louis,  His Royal Highness Prince George of Cambridge, the son of the Duke and Duchess of Cambridge was born on my birthday!

Hope you have had a great week and that you are celebrating something special, it is good that you are here because we are celebrating great food today.  We have the greatest cooks that come to Full Plate Thursday, I have people tell me all the time, it they are looking for a great recipe they come to Full Plate Thursday.  I can hardly wait to see what you are sharing today so lets get right to it.
This Is How I Filled My Plate Last Week Breakfast Easy Biscuit Breakfast Bake  at The Shady Porch Morning Snack Oscar Grouch Watermelon  at Kitchen FunWith My 3 Sons  Lunch Summer Salad …


Roasted Beet and Fennel Salad

One of the vegetables that my grandmother had in her garden and on her menu often was beets and just like her I love beets.  We grow beets in our garden and there is nothing better than a fresh roasted beet.  We also have the most beautiful Fennel in our Herb Garden.  I wanted to make a salad that would be full of flavor and pair these two vegetables together, we just love the flavor of this salad. This is a great Garden to Table Salad.

Garden To Table
Roasted Beet and Fennel Salad


Roasted Beet and Fennel Salad Miz Helen's Kitchen Serves 4 Ingredients 3 to 4 medium size beets, roasted and sliced 1 fennel bulb, sliced 2 red onions, sliced
3 garlic cloves, peeled and sliced
1/2 cup feta cheese
Olive Oil
Salt and Pepper
For The Balsamic Vinaigrette
3 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Roast the Beets, (for Roasting instructions go to this Link)
Slice the roasted pe…


Garden to Table Roasted Beets

I was in the Super Market the other day and looked at a bunch of beets, there was 1 large beet and 2 small beets in a bunch and it was selling for $2.79 a bunch.  The thought ran through my mind how grateful I am that we have over a bushel of fresh beets ready for harvest in my garden.  Fresh roasted beets are delicious the roasting really brings out the earthy rich flavor of the beet.

Garden To Table Roasted Beets

Roasted Beets Miz Helen's Kitchen Ingredients Fresh Beets Washed and Dryed Olive Oil Salt and Pepper Directions Cut the tops and most of the root stem off of the beet and wash them Dry the beets by letting them sit out for a while or pat them dry Place the beets in a heavy foil packet Generously cover the beets with olive oil, salt and pepper Seal the foil packet  Place in a preheated 375 degree oven and roast for 1 1/2 hour Remove the packet from the oven and set aside Allow the beets to reach room temperature then peel the skin from the beet The beets are ready for use i…


Whats For Dinner Next Week 7-21-13

We are so excited, it rained ya'll!! Not only did it rain it has also been in the 70's for a week now, we think we are in heaven.  Our garden has taken on a whole new life and so have all the other plants and shrubs.  The lake is still really low, but this is surely a great start, we are so grateful!  We are expecting some real special friends to visit us this week so we are going to have such a great week!  Come on back to the kitchen I am doing some baking for the company and you can help me out while we visit for a while.


Sunday Southern Smothered Chicken


Garlic Mashed Potatoes Fresh Black Eyed Peas


Tossed Green Salad Hot Biscuits Fresh Strawberry Pie




Monday Zuchinni and Caramelized Onion Galette


Fresh Vegetable Salad Fresh Fruit Salad Left Over Strawberry Pie
Tuesday Stacked Enchilada Casserole


Homemade Tortilla Chips Garden To Table Canned Salsa


Creamy Blueberry Bars



Wednesday Burgers on the Grill Slow Cooker Baked Pinto's


Sweet Potato Chips
Left Over  Creamy Blueberry Bars
Thurs…


Full Plate Thursday 7-18-13

Full Plate Thursday Where The Greatest Cooks On The Planet Gather Happy 3 Year Anniversary To Miz Helen's Country Cottage!
I am so glad to see you today, it is a very special day here at the Cottage. Three years ago I pushed that button and made my First Blog Postfor Miz Helen's Country Cottage.  That day a door opened for me that gave me a whole new adventure in life. So many of you have been a part of this journey from the very beginning.  The friendships that have been made along the way, sharing our lives with each other.  I truly do look forward to seeing you here at the cottage whenever you can stop by whether it is for Full Plate Thursday or to check out The Menu every week, say hello to Max or just take a look at the newest recipe.  Your support for me has been amazing and it continues to touch my heart with every comment that you make.   Thank you so much for being a part of my journey, I love you and am giving each one of you a big hug!!
This Is How I Filled My Plate L…


Jam Bars

We just love a quick little dessert that we can enjoy with a cup of afternoon tea or a casual dinner.  I love this recipe because it can be changed up with different kinds of jam to blend with the season.  I made this one today with my Strawberry Jalapeno Jam to give a little sweet and spicy flavor, this is a great combination.

Jam Bars

Jam Bars Miz Helen's Kitchen Ingredients Crust 3/4 cup butter, softened 1/4 cup packed brown sugar 1 1/2 cups all purpose flour 1/2 teaspoon salt Filling 3/4 cup Jam  Jalapeno Jam Recipe Link Topping 1/2 cup butter, softened 1/2 cup packed brown sugar 1/2 cup all purpose flour 1/2 cups quick cooking oats Directions For The Crust In a small bowl mix the 3/4 cups butter, 1/4 cup brown sugar, 1 1/2 cups all purpose flour, and salt until the mix looks like little peas Spray a 9 inch baking dish with cooking oil and press the crust mixture into the baking dish until it is completely covered Bake the crust at 350 degrees for 15 minutes until the edges begin t…