Good morning guys, and how the heck are ya’ll today? We’re back again in ole Miz Judi’s Kitchen, and dern, we got a pretty good feedbag we’ll be sharin with you!
Once again, I can’t get started without bragging on our weather down here in…the “Sunshine State!” I’ve been out sippin coffee in my drawers and T-shirt on the porch, and ole Cheyenne sittin right beside me in Deb’s chair.
Where’s Deb? Why that “heifer’s” still in bed this morning. “Ole shiny girl” (Cheyenne) and I get up early and share our quiet time together…kinda like the calm before the storm. We both KNOW that once “our leader” awakens…it’s petal to the metal, at least in our regards.
It seems that Deb doesn’t have an “idle gear” in her system, or vocabulary, and especially when it comes to me. Once she hits the door she’s pointin her finger and designatin chores for Cheyenne and I…do this, do that, all followed by, “Yes Ma’am, Yes Ma’am,” and poor ole Shiny Girl lookin up at me with a, how long you gonna keep toleratin this look on her face??
Anyway, if any of you menfolk out there have suggestions in how to break this “I’m the boss attitude” projected by our “better halves,” please, PLEASE, drop us a line…as long as it don’t get me killed! LOL!
While we’re just messin around for the moment, I’d like to share with you guys an e-mail I received from Bill and Sandy, from Mobile, once more. Those two seem to be “a mess” and love to cut up. Deb and I enjoy hearin from them…most times! Being they’re both, as bad as I hate to say it… “Crimson Tide” fans, or to those who don’t follow college football, they’re University of Alabama rooters!
Myself, being a Florida Gator fan, the last couple years have been pretty rough, and Bill and Sandy keep me pretty up to date in this regard, BUT, it’s all in fun and I love the pickin back and forth. It’d be nice for a change though, if I could be the one doin pickin!
Anyway, ole Bill and Sandy sent us this the other day…actually TWO separate e-mails, and I gotta share both with ya’ll today. You guys know that Bama beat LSU for the National title. SO, all the jokesters who are Bama rooters came out of the closet! Poor ole LSU!
Sorry Tiger fans, but I’m guessin you guys are gonna have a lot of “Flak” comin your way…at least till next year! If it’s ANY consolation, I’m goin through the same thing with my Gators! LOL!
New LSU Credit Card…
Renovations to Tiger Stadium…
Thanks again to Bill and Sandy once more…you guys are NUTS!! In a good way!! LOL!
Okay, enough of this…let’s fire a dern cook stove off, how bout it??
Today’s recipes come from a cook book that Deb absolutely loves. She pretty much likes em all, but this seems to be a favorite of hers, and we’ve shared with you guys before out of it. It’s called, “Bless Your Heart…Saving the World One Covered Dish at a Time.”
It was written with recipes by Patsy Caldwell, and stories by Amy Lyles Wilson. Both of which are very good. It was published by Thomas Nelson, Inc., out of Nashville, Tenn.
You’ll see Deb sittin there goin through it and all of a sudden she’ll just start grinning. I’ve learned through the years…don’t ask!! LOL! It really is a great cook book, and in all honesty, you guys might enjoy it, I know we have!
These are three of the recipes from the cook book, and I’m telling you all right now…it’s full of em! So, get up off your wallet or pocketbook, and get ya one, you’ll be glad you did!
Beef Tenderloin with Blue Cheese Topping
- 1 (3 to 4 lb.) beef tenderloin, trimmed
- ¼ cup olive oil
- 1 tablespoon coarse salt
- 2 teaspoons black pepper
** The topping is below recipe…
Preheat the oven to 450. Grease a 13x 9 inch baking dish. Place the tenderloin in the baking dish and brush with olive oil. Cover with the salt and pepper. Bake in the oven for 30 minutes or until the meat thermometer reaches 130 degrees (for rare). While the meat is cooking, prepare the blue cheese topping.
Blue Cheese Topping
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 4 oz. Blue cheese, crumbled
- ½ cup butter, softened
In a small bowl mash the garlic and Worcestershire sauce. Add the blue cheese and butter and blend well. Spread the mixture on top of the cooked tenderloin and cover loosely with foil. Let resst 30 minutes before slicing.
Marinated Broccoli, Cauliflower, and Tomatoes
- 1 cup apple cider vinegar
- 2 teaspoons dried dill
- 1 tablespoon sugar
- 2 teaspoons seasoned salt
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-1/4 cups vegetable oil
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 2 cups grape tomatoes
Toothpicks for serving
In non-reactive bowl (??), add the vinegar, dill, sugar, seasoned salt, garlic salt, salt and black pepper. Whisk the oil to make the dressing. Set aside while you prepare the vegetables. In a large bowl add the broccoli, cauliflower, and tomatoes. Pour the dressing over the vegetables and toss gently. Cover and refrigerate for 4 to 6 hours before serving.
Drain and place in a serving bowl. Serve with toothpicks.
Strawberry Stuffed Strawberries
- 26 large strawberries, washed
- 4 oz. cream cheese, softened
- 3 tablespoons finely chopped walnuts
- 2 tablespoons powdered sugar
- 2 teaspoons orange juice
Finely chop 2 strawberries and set aside. Trim each of the remaining strawberries on their stem and carefully slice into four wedges, making sure that each wedge is still connected to the stem. In a small bowl beat the cream cheese until fluffy. Stir in the reserved chopped strawberries, walnuts, powdered sugar, and orange juice. Spoon the mixture into a pastry bag fitted with a star tip, and pipe evenly into the strawberry “cups.”
Ya’ll have a great day, and God Bless! As Deb says, “Keep a smile on your face, and one in your heart!”
Dub and Deb