Tuesday, April 22, 2014

Citrus Herb Chicken,Roasted Potatoes,Onions and Swiss Chard

I am a meal planner and every week I check the weather before I plan my meals especially if we are planning to grill outdoors. That is exactly what I did with this Citrus Herb Chicken, we had planned to grill out, and the weather went crazy, it was pouring rain. Sometimes that is how we get a new recipe, by an unplanned event. This recipe became a "Rainy Day" recipe that we will enjoy rain or shine in the future.

Citrus Herb Chicken with Swiss Chard


Citrus Herb Chicken with Roasted Potatoes, Onions and Swiss Chard
Miz Helen's Kitchen
Citrus Herb Chicken
Marinate
Ingredients
1 cup orange juice
1/2 cup lemon juice
1 orange sliced
1lemon sliced
2 teaspoons rosemary
2 teaspoons thyme
2 cloves garlic, chopped fine
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Directions
In a large zip lock bag, mix all the ingredients above, making sure it is blended well
Place your chicken inside the bag making sure that each piece is covered with the marinate
Place the bag in the refrigerator for least 4 hours 
This freezes really well for up to 3 months
Just defrost and it is ready for the grill or the oven
Place the chicken on a roasting pan uncovered and roast at 425 degrees for 45 minutes to 1 hour
Print Recipe For Citrus Herb Chicken

Roasted Potatoes and Onions
Ingredients
4 Irish Potatoes
Juice and Zest from 1 lemon
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
2 medium onions peeled, large chop
2 tablespoons olive oil
Directions
Peel and slice the potatoes, peel and chop the onions
Place the potato wedges and the onion chunks in a large mixing bowl.
Squeeze the lemon juice over the vegetables and toss the vegetables in the juice
Pour the olive oil over the vegetables and toss the vegetables in the olive oil
Add the salt, pepper,garlic powder and lemon zest toss well making sure the vegetables are covered.
Place all the vegetables a baking sheet with all the liquid.
If roasting vegetables alone:
Roast uncovered at 425 degrees for 15 to 20 minutes.
Print Recipe For Roasted Potatoes and Onions

Roasting Citrus Herb chicken with Roasted Potatoes and Onions
Place the chicken in the center of a roasting pan and place the potatoes and onions around the chicken
drizzle the liquids on the top of the chicken and vegetables. Place a lemon slice on top of each piece of chicken.
Roast uncovered at 425 degrees for 45 minutes to 1 hour

Swiss Chard Saute'
Ingredients
1 bunch of Swiss Chard with stems about 8 to 10 cups
1 onion, chopped fine
2 cloves garlic, minced
3 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Directions
In a very hot skillet heat the olive oil  and begin to saute the onions and garlic.
Add the Swiss Chard with stems and saute just until wilted and tender.
Add the lemon juice, salt and pepper, stir to blend.
Remove from heat and serve.
Print Recipe For Swiss Chard Saute'

Serving The Citrus Herb Chicken with Roasted Potatoes, Onions and Swiss Chard
Place the Swiss Chard in the center of a large serving platter
Place the roasted chicken on top of the Swiss Chard
Place the roasted potatoes and onions around the outside edge of the chicken and Swiss Chard.
Enjoy!
Print Recipe For Citrus Herb Chicken, Roasted Potatoes, Onions and Swiss Chard

Roast The Chicken and Vegetables


Saute' The Swiss Chard


Ready To Serve


Enjoy!


A day that started out to be an outdoor cookout, turned out to be a cozy rainy spring day, with a delicious meal. I am so happy that you could stop by and enjoy this warm and cozy meal with us today. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Monday, April 21, 2014

Orange Tea Muffins

I love visiting different tea rooms, they are always so much fun and have the greatest food. Our local tea room, always serves a little muffin with tea or on a luncheon plate. The little tea room muffins are my inspiration for this recipe. I have afternoon tea just about every afternoon, it is a time of rest, reflection and just a little quiet time that I look forward to enjoying everyday. I don't always have a special little treat, but these are one of the special treats that I have with my afternoon tea. It's exciting to share tea with you today, sure hope you enjoy it.

Orange Tea Muffins


Orange Tea Muffins
Miz Helen's Kitchen
Ingredients
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 sticks unsalted butter
1 cup buttermilk
2 eggs
Zest of 2 Oranges
1 teaspoon orange extract
Directions
In a electric mixing bowl, mix the butter and sugar until it becomes creamy
Add the eggs one at a time and mix until completely blended well
Add the Orange extract and mix well
Add the flour while mixing a little at a time until all the flour has been blended in
In a small bowl mix the buttermilk and the baking soda until the baking soda is dissolved
Add the buttermilk mix to the flour, butter, sugar and eggs mixture, stir until all the buttermilk has been blended in.
Add 3/4 of the Orange zest to the batter and mix well
Grease a mini muffin tin or a regular tin
Pour batter into the greased muffin tins
Bake 375 degrees for 12 to 14 minutes
Remove the baked muffins from the oven and leave in the tins for glazing.
Orange Glaze
Ingredients
Juice of 2 Oranges plus enough to equal 1 cup of Orange Juice
1 cup brown sugar
1/4 of the reserved orange zest from the cupcake recipe
Directions
In a saucepan mix the brown sugar and orange juice
Cook the mixture until it comes to a boil then remove it from the heat
Glaze the muffins in the baking tin while warm from the oven
Enjoy!

Mix The Rich Batter

Glaze The Warm Muffins
For Some Reason I Just Always Put To Much Batter In The Tin Then It Has That Little Rim
In This Case It Turns Our Great Because The Muffin and The Rim is Soaked With Glaze, YUM!


Ready To Serve


Enjoy!

I sure am glad that you could come and have tea with me today, tea is always better when shared with a friend. Hope you have a fantastic week and come back real soon!
Peace and Joy
Miz Helen

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

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
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Share Your Stuff Tuesday
Treasure Box Tuesday
Hearth and Soul Blog Hop
The Gathering Spot
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Made By You Monday
Melt In Your Mouth Monday
Making Monday
Busy Monday
Inspire Me Monday
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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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