Saturday, April 19, 2014

Whats For Dinner Next Week 4-20-14


The cottage has been so busy this past week preparing for the big celebrations at the end of the week, Easter Egg Hunts, Church Services, great food with friends and family. I always love this time of the year when everyone comes together for a great renewal of spirit and life. We have some traditional foods that we love this time of the year and look forward to serving them. This coming week we will be using some of the left overs from the big feast, that is one of the great things about meal planning you can use every bit of food with very little waste.

Sunday
I posted the Easter Sunday Menu With Last Weeks Menu's
For All The Readers Who Wanted Meal Planning Ideas
For The Special Holiday Meals.


Monday
From
Left Over Ham


Tossed Green Salad







Left Over
Lemon Coconut Cake



Tuesday
From
Left over Ham


Tossed Green Salad

Garlic Bread




Wednesday
(Enough Ham Already)




Steamed Lemon Broccoli



Left Over Man Cookies
With Fresh Fruit Mix

Thursday
From

Friday


Tossed Spring Greens

Garlic Bread



Saturday
Brunch


Mixed Fruit Bowl

Cold Lemon Asparagus

My very best wishes to you and your family for a fantastic weekend celebration and a wonderful renewal of life! Thanks so much for stopping by today and come back to see us real soon!
Peace and Joy
Miz Helen

Wednesday, April 16, 2014

Full Plate Thursday 4-17-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

We are having a great feast today with wonderful food coming in to fill the tables and I am so glad that you are here to share all of it with us. This is a very special time of renewal for Passover and Easter and just the spring after such a long winter. Come on in and find a place at the table, I am serving a Sunrise Breakfast today and sure hope you enjoy it. You'al bring the most amazing food every week and I can hardly wait to see what you have in that basket today.

Recipes For
Ham, Red Eye Gravy, Buttermilk Biscuits, Jalapeno Strawberry Jam
 Lemon Asparagus and Poached Egg


This Is How I Filled My Plate Last Week
Breakfast

Morning Snack

Salad Luncheon

Afternoon Holiday Party

Passover Celebration

Easter Dinner

Canning and Preserving Food

If Your Recipe Is Featured Today Please Take The Red Plate Home

The Code Is On The Side Bar

Background Story For Full Plate Thursday
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".
Party Guidelines
Please link your RECIPES or FOOD RELATED POST ONLY
When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your Post in a feature post on this blog, on Pinterest, or Face Book and other social media. Every Week, I feature many of your Recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest. Please include a link back to Full Plate Thursday somewhere on your post. Please 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.
Thank You So Much For Coming Today and Come Back Soon!

Monday, April 14, 2014

Sunrise Breakfast

We love to have a big breakfast on weekends and sometimes we even have breakfast for dinner. One of our favorite breakfast in the spring is our Sunrise Breakfast, which consist of Ham, fresh Asparagus, Poached Egg, Biscuits and Red Eye Gravy. Of course we have our butter and Strawberry Jam to go right along with the meal. I like to sear the Ham in a big iron skillet so that we have lots of wonderful meat drippings for the Red Eye Gravy. We like to put that Poached Egg right on top of the Asparagus and let all that yellow goodness of the Egg help to flavor the Asparagus. This is a real simple country meal that I hope you really enjoy.

Sunrise Breakfast


Sunrise Breakfast
Miz Helen's Kitchen
Country Ham
Ingredients
1/2 a Ham Steak for each person
Directions
In a large very hot, (no oil) iron skillet sear the ham steak and heat through then turn the steak and sear, when heated through, remove from skillet.
Place the ham steak in a serving dish and keep warm until serving.

Red Eye Gravy
Ingredients
2 cups strong black coffee
Directions
To the hot iron skillet that you prepared the ham in add two cups strong black coffee to the skillet and scrap all the wonderful meat bites from the bottom of the skillet stir until blended.
Serve with ham and biscuits.
Print Recipe

Buttermilk Biscuits
Miz Helen's Kitchen
Ingredients
2-1/2 cups flour, all purpose
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold unsalted butter, cut in 1/4 inch cubes
1 cup buttermilk
Directions
In a large mixing bowl stir together flour, baking powder, and salt.
Cut in the cold cubed butter with a pastry blender. Work the butter and flour until the dough looks like little peas.
Add the buttermilk until the flour mix is completely blended. Be careful not to overwork the dough or your biscuits will be tough.
Turn the dough onto a floured dough board and form the dough into a large ball. Flatten the dough to 1/2 inch and cut out the biscuits with a biscuit cutter. Be sure and keep dipping your cutter in the flour to keep the biscuits from sticking to the cutter.
Place the biscuits onto a lightly oiled baking pan about 2 inches apart
Bake in a preheated oven at 425 degrees 15 to 20 minutes or until the biscuits are golden brown on top.
Print Recipe

Poached Egg
Miz Helen's Kitchen
Ingredients
Eggs
1 tablespoon distilled white vinegar
1 tablespoon salt
Directions
Crack each egg into a cup and set aside
In a large stock pot add about 6 inches of water and heat to just under a boil. You want to get your water to about 185 to 190 degrees and try to keep it there until the process is complete.
Add the salt and the vinegar.
Begin stirring in the center of the pan until the water has a really good swirl going.
Quickly drop one egg at a time very carefully into the swirling water. Don't crowd your pan or the eggs won't cook right.
Cook about 3 to 4 minutes.
Remove the eggs with a slotted spoon draining as much water from the egg as you can.
Print Recipe

Roasted Lemon Asparagus
Miz Helen's Kitchen
Ingredients
1 bunch of Asparagus, washed and trimmed
2 lemons
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Directions
Spread the Asparagus on a long baking dish and drizzle the olive over the Asparagus
Squeeze the juice from 1-1/2 lemons onto the Asparagus
Sprinkle 1 teaspoon salt onto the Asparagus
Sprinkle 1 teaspoon black pepper onto the Asparagus
Roll the Asparagus in the pan to make sure that all the olive oil, lemon juice, salt and pepper cover each stem.
Slice 1/2 lemon and place the slices on the Asparagus
Bake at 425 for 15 to 20 minutes, until the Asparagus is just tender
Print Recipe

Strawberry Jalapeno Jam
Recipe Link
Print Recipe Link


Roast The Asparagus


Sear Ham


Red Eye Gravy and Biscuits


Country Ham, Biscuits and Red Eye Gravy


A Little Strawberry Jalapeno Jam For The Biscuits


Add The Asparagus and Poached Egg
and 
It's A Sunrise Breakfast



Enjoy!

Morning, noon or night this is a great country meal and I am so glad that you stopped by to enjoy it with us today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Friday Favorites
Friday Frenzy
Weekend Potluck
Foodtastic Friday 

Saturday, April 12, 2014

Whats For Dinner Next Week 4-13-14 to 4-21-14


Our weekly menu this week is extended to go through Easter Sunday so you can enjoy some of the ideas and recipes for your celebrations. We are very busy here at the cottage preparing for the Pass Over and Easter celebrations with friends and family. The gardens and grounds are being manicured and some spring cleaning going on inside. The hummingbirds returned to their feeders this week giving us even more signs of the renewal of spring.


Sunday
 Our neighbor had some extra chickens for sale this past week so we took some for our freezer and I decided to roast several of them before freezing them.  I like to roast the chickens then package the meat, 3 cups to a package, which is the usual amount for a recipe, then my chicken is ready to go.  We can usually get several meals out of one chicken, it is a great food budget item for families.


Monday
With
Left Over Roasted Chicken
Chicken or Turkey Turnover


Green Grape Salad

Left Over
Irish Blackberry Crumb Cake





Wednesday

With
Left Over Roasted Chicken
Southwest Chicken Soup


Baked Tortilla Chips

Spring Crinkle Cookies
with
Vanilla Ice Cream (It's Blue Bell at The Cottage)


Thursday

Cajun Cabbage


Left Over
Spring Crinkle Cookies
with
Fresh Fruit Mix



Friday
Good Friday

Brunch
Hot Cross Buns


Dinner

Orange Chili Salmon




Saturday
From

Sunday
Easter

Apricot Sauce








Thanks so much for stopping by today it is always good to spend time with a friend. Hope you have a very special Easter and Pass Over season with your friends and family. God Bless each of you and come back to see us real soon!
Peace and Joy
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