I'm glad you and your little one are doing better too.
Whenever they say a major snowstorm is coming everyone heads to the store for what I call French Toast shopping.....it seems like everyone is in there buying milk, bread, and eggs in bulk, lol.
If prayers can move the storm it will not be anywhere near our Nola friends.
Amen.
Gretchen - The Pork Tenderloin with Plum Sauce was a big hit, but the wine/plum sauce is a very strong flavored sauce. Here it is:
Pork Tenderloin with Plum Sauce
2 tsp. garlic salt
2 tsp. poultry seasoning
1 tsp. black pepper
1 3/4 lb. pork tenderloin, rinsed and patted dry
2 Tbsp. EVOO
1 c. red wine (recommended Pinot Noir)
1/2 c. Chinese plum sauce
Preheat oven to 400 degrees.
In a small bowl combine garlic salt, poultry seasoning and black pepper. Season all sides of the tenderloin; set aside.
In a large cast iron skillet or heavy bottom, oven proof pan, heat EVOO and sear tenderloin until brown on all sides. Transfer skillet to pre-heated oven and roast for 10-14 minutes or until internal temp is 165.
In a small saucepan, bring wine to a boil over med-high heat, reduce to 1/3 c., about 10 minutes. Stir in plum sauce.
Let tenderloin rest 15 minutes before slicing. Slice 1/2 inch thick slices at an angle. Drizzle plum sauce on top.
That looks good. I think I'm going to add it to next week's menu and see what happens. BTW, I agree with everyone else - your little boy has become a very handsome young man. I would have been crying in the photo studio too. Sometimes when I look at DS, I can see the teenager he is becoming. (Sigh)
As to your DH, no one here will ever tell you to cook something he does not like...(except me if I am miffed at my DH) ........ He did not even think he was a high maintenance meal man
, actually he still doesn't think so.....but we are not going to discuss his reaction to last nights dinner
Or me. Remember the cabbage rolls on Sunday?
It's really easy - chopped cooked chicken (I use Tyson's Frozen Grilled Chicken strips if I'm really lazy) combined with a block of softened cream cheese, hot sauce (like Crystal or Frank's), a bottle of either blue cheese or ranch dressing, and shredded cheddar cheese. Serve with Fritos Scoops, tortilla chips & celery sticks. I'll update with the exact measurements if you'd like (even if you'll probably be serving this to a bunch of BAMA fans!)
I'd like the measurements. My BiL would LOVE this.
Hey Kathy!
Hubba Hubba!
Lori, I can always count on you to make me laugh. Thanks. I needed that.
Kathy- the girls are tight, he is no baby! Your handsome son has grown up a lot in the past year, you have every reason to be so proud of him....handsome, an athlete, smart to boot..... and picks up green tomatoes for his Mom
If Abbi is there reminding him, but who's quibbling?
My team Biggest Loser team won again last week and I'm the 3rd biggest loser!!!
Way to Go!
Kathy - While I'm thinking about it - about 30 pages back you posted that you were having Shrimp Boil with potatoes, corn and sausage for dinner.
Did you have that? Will you tell me how you made that? If its corn on the cob - DH just might eat this...as long as there is nothing "funky" in it....
We make shrimp boil here in SC (call it Frogmore Stew). It is:
water
Old Bay seafood seasoning
onion, sliced
smoked sausage (sliced in sections)
corn on the cob (small ears, can use frozen)
red potatoes (If they are larger than a lime, I cut them in chunks)
shrimp
You fill a very large pot about 1/2 full with water, add a lot of Old Bay (1/3 of the can approximately), and add the onion. Turn the heat on high and when the water boils, add the potatoes. Let the potatoes cook for 8 - 10 minutes in the boiling water and add the sausage. After the sausage has cooked for about 3 minutes, add the corn. When the corn and potatoes are just about done, add the shrimp. The shrimp should be done in 2 - 3 minutes.
Drain and serve with butter and cocktail sauce.
I also have a tailgate recipe that my sister and I make all the time. We have never had any left over and normally double the recipe. The men seem to love it.
Sausage - Rotel Dip
1 lb Jimmy Dean sausage (hot or medium, to taste)
1 can Rotel (hot or medium, to taste)
1 brick of cream cheese
Brown sausage and drain. Combine cream cheese, sausage, and rotel in a casserole and microwave until cream cheese is melted, stopping and stirring every 2 minutes. You will need to reheat just before serving. You can also heat it in the oven at 350, but I haven't noticed a taste difference.
Serve it with scoops or tortilla chips.
I promise you won't have any left even if your DH doesn't eat any. My husband says it is addictive and he isn't a fan of cream cheese or sausage.
I also have a bacon recipe which is just bacon and dry mustard with brown sugar. If you're interested, I can look up the proportions and post later.
, but then it is more for us 
I'm keeping her in my prayers.
. He has kids and the teamsters has such good insurance, I don't know what he was thinking
. I hate it when the little ones are sick and it is so much worse when they want you to make it better and you cannot. You know if she is not eating then her mouth was pretty sore and even if it is better now she remembers how it felt. When Kady's reflux is bad she goes back to square one and won't eat becasue she knows it hurt her the last time.
