THE HOLIDAYS ARE SPECIAL…THANK YOU


I’m Dreaming of a Wonderful Christmas…a time to reflect on our blessings…a time to be with family and friends…a time to remember our loved ones no longer with us.

The Holidays are always such a special time to celebrate family and friends.  Somehow with all the hustle and bustle of shopping for gifts, going to Christmas/Holiday parties, baking goodies and planning the menus for all the family dinners…exhaustion may set in…

This year I am hoping to just sit back and relax on Christmas Eve around the table with my sweet kids and their significant others/ finance.

As I promised, my menu is always headlined with a beef tenderloin and my mother’s garlic cheese grits casserole. I’m making Garden & Guns green beans,  basically a very good, southern prep.  We’ll top it off with a great salad, probably one with  butter lettuces, baby cucumbers, baby on the vine tomatoes, mozzarella balls and fresh avaocados tossed with a Greek Vinagrete.  Sounds like a plan.

As I reflect on the joy of being with my special family, I can’ t help but think of the funny wonderful times of Christmas past…funny movies we watched, trivia questions asked around the dinner table, talks of the bowl game scores, but most importantly welcoming new members to the family and our traditions…and remembering family members no longer with us who very much contributed to our gatherings in the past.   I miss them!…and watch for a post on December 26 about my father.  It would have been his 99th birthday and I will have some fun rememberances of him  A really special guy!

My mother’s birthday was December 29… and I will post a few photos of her!  She was a gorgeous brunette who captivated my father during the aftermath of WWII…

We always tried to save a few gifts for their birthdays, but sometimes I think we should have celebrated their birthdays at the half year in July.

I would love to thank all my friends, readers and subscribers for supporting all and everything I do….whether it be a new painting, a new recipe, an interior design trend that caught my eye…or a new adventure.  I just like to share these moments with you!

I accept no advertising on this site to keep it clean and real to you.!

I make no money off this site…just hope one of my paintings speaks to you…and a purchase takes place…

I hope you all appreciate the recipes I include for you, my wonderful readers…this is something I can give to you in appreciation….I love to share the recipes given to me by special friends!  This is truly my gift to you!

(BTW I have had several friends say they are preparing the Chicken Florentine Lasagna for their families…you must try this recipe. It is always the hit of the party.)

AND NOW MY NO FAIL NO PEEKY ROAST BEEFY FROM NANCY JONES

NO PEEKY ROAST BEEFY PHOTO BY KATHY MILLER

Ingredients

  • 5-6 pound beef tenderloin
  • slivers of garlic
  • salt and pepper

Instructions

  1. Use at least a 3 pound beef tenderloin and if too large for pan, can cut in half.
  2. Trim tenderloin to your liking.
  3. Bring to room temperature.
  4. Cut slits into meat on all sides and insert slivers of garlic, as many as you like.
  5. Sprinkle all sides with salt and pepper.  
  6. Place tenderloin on a meat rack in large turkey type pan.
  7. Preheat oven to 500 degrees.  ****Very important to have it this hot.
  8. Put beef into oven and immediately turn temperature down to 350 degrees.
  9. Cook for 21-23 minutes…No longer.  23 minutes seems to work for medium rare.
  10. Turn oven off and leave beef in oven for 4 hours.  DO NOT OPEN THE OVEN DOOR!
  11. (Nancy has left meat in oven all day.)
  12. When you remove the beef, cover with foil until ready to slice. 
 You can do it ahead…I usually do it the day of.   Once cooled you can wrap in foil and put in the refrigerator until the next day when you need to serve.  Bring cooked tenderloin to room temperature and slice.

By KathyMillerTime via Nancy Jones

KathyMillerTime

Recipe Printed from www.kathymillertime.com

GARILIC CHEESE GRITS…almost like a souffle…my Mom’s recipe…

GARLIC CHEESE GRITS PHOTO BY KATHY MILLER

Ingredients

  • 1 cup instant grits
  • ½ teaspoon salt
  • 4 cups boiling water
  • 1-2 cups sharp cheddar cheese, grated
  • Garlic powder (to taste)
  • Stick of butter
  • 2 eggs, beaten and add milk to make 1 cup

Instructions

  1. Boil grits 3-5 minutes stirring constantly.
  2. Add butter, cheese and garlic powder until melted.
  3. Turn off heat.
  4. Add eggs and milk.
  5. Bake 1 hour at 350 degrees

Notes

My mom's favorite comfort casserole.  I like to serve it with beef tenderloin for a southern twist. The eggs add volume and rise....Very much like a grits soufflé. Yes this is not low fat...I use skim milk... When you want someone to love grits....this is the way to do it.

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Garden & Gun’s Country Green Beans from chef Kevin Callaghan of Acme Food & Beverage Co. in Carrboro, North Carolina

Ingredients

  • 1/2 cup bacon fat
  • 2 cups thinly sliced 
shallots or sweet onions (I like to use sweet onions)
  • 3 lbs. fresh green beans, strings removed, snapped into 1½-inch pieces and well rinsed
  • 1 quart chicken broth
  • Salt and ground black pepper to taste

Instructions

  1. In a heavy-bottomed pot over moderate heat, heat bacon fat until shimmery.
  2. Add shallots or onions, stirring to coat. Sprinkle with salt.
  3. Cook until almost translucent, about 8 to 10 minutes.
  4. Add beans and broth, making sure that broth covers beans. Bring to a boil and reduce to a simmer. Cook the beans until the stock is almost gone, about two hours. Add salt and lots of fresh
 black pepper.

Recipe from chef Kevin Callaghan of Acme Food & Beverage Co. in Carrboro, North Carolina via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Come celebrate with me!  I’ll save you a seat at the table.

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