Good morning guys, and welcome back to Miz Judi’s Kitchen this morning, with Dub and Deb. We’re hoping all is well, and ya’ll are in the midst of a great weekend. We got about ½ inch of rain Friday. It wasn’t quite what I’d of liked to seen, BUT, its rain and we’ll take it!
To be honest though, we’d been really dry, and it’s amazing the difference in everything after a shower. Even the grass in the pastures, are showing some green amidst all the brown.
The amount of pollen that was washed into the drive was an eye-opener, and the dern stuff has been the cause of some discomfort to Deb and I for the past few weeks. Itchy, runny noses, and swollen eyes from time to time. My ole eyes would water and get red, and I know half the people in town were probably thinkin Deb had been slappin me around some…AGAIN!
Well, there’s been some changes in our garden in the last week. We took out everything we had growin for the time being and fed it to the cows…broccoli, cabbage, mustard, and collard greens. The cold snap we had a couple weeks back knocked the broccoli for a loop. It was just beginning to get right too!
We did get three good messes off it, but it had been hurt bad enough it wasn’t doin anywhere near like it should’ve. The same with the cabbage. Although it wasn’t hurt quite as bad as the broccoli, but, it too wasn’t performing for us properly, SO, it came out as well.
Our greens…goodnight a livin at the dern greens we’d made! We’d put up a ton of them, plus gave friends and neighbors greens till we had them hollerin Uncle too! We honestly couldn’t give anymore away.
I don’t know how many we made total, but like I said, our neighbors would see us comin down their drive, pull the shades, lock their doors, and get REAL quiet when we’d knock. Just as if…NO ONE WAS HOME!
After they drove by and saw we’d taken everything out of the garden, they started stopping back by. We’d say, “We came by ya’lls house, but we don’t believe you guys were home, then they’d laugh and say, “OH, we WERE home, but just didn’t answer the door…we thought you were bringin us MORE greens!” LOL!
It WAS almost that bad! LOL!
Anyway, we’ll be plantin a couple rows of potatoes between Feb. 10 through the 20th. First time growin these for Deb and me. We’re anxious to see how we do. We’ll also plant another row of broccoli and cabbage while we’re messin with it.
Well, there’s our garden update as of now, and the greenhouse is comin along fine too…just slower than I’d like to see. Hopefully this week, we’ll close it in, and get the power and water lines run to it. Probably not connected, but at least run to it.
That’s enough of that for now, so why don’t we fire of the cook stove this morning.
Our first recipe comes from, the cookbook, “Chicken Family Dinners,” from Better Homes and Gardens. It was published by World Publication Group, Inc.
This book is pretty handy today because of the economy we’re in. A lot of recipes using chicken, all in fact, and this is a good way to feed your family good meals while savin a penny too! You guys might want to give it a looksee!
The other two recipes come from the cookbook, “Southern Cooking”, by Publications International, Ltd. This too is a very informative cookbook that, we’ve both enjoyed goin through. This too, may be something you guys might be interested in. Many, many good recipes in this!
Roasted Tarragon Chicken
- 3 tablespoons olive oil
- 2-1/2 teaspoons dried tarragon, crushed
- 2 cloves garlic, minced
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon salt
- 1 pound red and yellow cherry tomatoes
- 8 shallots
- 2-1/2 to 3 pounds meaty chicken pieces, skinned
- Fresh tarragon sprigs
Preheat oven to 375. In a medium bowl stir together olive oil, dried tarragon, garlic, pepper, and salt. Add cherry tomatoes and shallots; toss gently to coat. Use a slotted spoon to transfer tomatoes and shallots to another bowl, reserving the oil mixture.
Place chicken in a shallow roasting pan. Brush chicken with reserved olive oil mixture.
Roast chicken for 20 minutes. Add shallots; roast for 15 minutes more. Add tomatoes; roast for 10 to 12 minutes more, OR until chicken is no longer pink (170 degrees for breasts; 180 for thighs and drumsticks) and vegetables are tender. If desired, garnish with fresh tarragon sprigs.
- 1 (15 oz.) can lima beans
- 1 (11 oz.) can whole kernel corn with red and green bell peppers
- 1 tablespoon butter
- 1 tablespoon flour
- 1-1/2 teaspoons instant chicken bouillon granules
- 1/8 teaspoon salt
- ¼ teaspoon pepper
- ¾ cup half-and-half
- 2 green onions, sliced
In a medium saucepan, heat lima beans and corn until warmed through; drain. Stir in butter until melted. Add flour, bouillon, salt and pepper. Stir in half-and-half. Cook until thickened and bubbly. Stir in green onions.
Cornbread Stuffing with Sausage and Apple
- 1/3 cup pecan pieces
- 1 pound bulk pork sausage
- 1 large Jonathan apple
- 1-1/3 cups chicken broth
- ¼ cup apple juice
- 6 ounces seasoned cornbread stuffing mix
Preheat oven to 300. Place pecans in shallow roasting pan. Bake 6 to 8 minutes or until lightly browned, stirring frequently.
Place sausage in a large skillet; cook over high heat for 10 minutes or until meat is no longer pink, stirring to breakup meat. Drain fat.
Meanwhile, coarsely chop apple. Place in 3 quart saucepan. Add broth, apple juice, and seasoning packet from stuffing mix. Bring to a boil, uncovered over high heat. Remove from heat and stir in stuffing mix. Cover; let stand 3 to 5 minutes or until stuffing is moist and tender.
Stir sausage into stuffing. Spoon into serving bowl; top with pecan pieces.