A St. Patrick’s Day Feast
By Guest Column Wednesday, March 14, 2012
Corned Beef and Cabbage is the ultimate St. Patrick’s Day meal, so start early. For flavorful, fork-tender meat, the brisket and spice pouch simmer in a pot for 3-1/2 hours. Quick? Not exactly. Worth it? Absolutely. Need slightly faster fare? You’re in luck. . .
Corned Beef and Cabbage
Classic Irish Stew
Steaks with Irish Whisky & Cream Sauce
Corned Beef and Cabbage
by Juli Roberts
In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store.
Serves 4 to 6
Clove Cake, Four Day Four Layer Coconut Cake, Bourbon Pecan Pound Cake, and Little Orange Chiffon Ca
By Dub and Deb Monday, March 5, 2012
Hey guys! Top of the morning to ya! Welcome back to Miz judi’s Kitchen, and today we’ll be talkin some “comfort food!” So with that bein said, why don’t ya’ll come in, grab a chair, and let’s go get somewhere…comfortable!
Mini Fruitcakes, Buttermilk Pies, Bread Pudding, and German Chocolate Upside Down CakeBy Dub and Deb Friday, March 2, 2012
Hello, hello! How are you guys today? Deb and I would like to welcome ya’ll back into…Miz Judi’s Kitchen. Thanks for comin!
We’ve been telling everybody how pretty the weather’s been lately, and shoot…today’s even prettier. High of about 85, a good breeze blowin, and spring’s bearin down upon us! Boy, it’s so nice to be alive and kickin, isn’t it?
Macaroni Salad, Black-Eye Pea Salad, Fruit Salad, Jellied Grapefruit With Pecans, and Potato SoupBy Dub and Deb Monday, February 27, 2012
Good morning! Hope you guys are all doing fine, and welcome back…into Miz Judi’s Kitchen.
Today we’ll share a few salad recipes and a soup recipe as well. Deb and I both have gotten to the point we like a salad at least a couple times a day, although most are straight veggies or some type of fruit salad.
Hotdog Relish, Cream Cheese Bars, Easy Pecan Cookies, Cake Mix Cookies, and “Ole Skipper”By Dub and Deb Friday, February 24, 2012
Good morning guys, how is everybody today? We sure hope all goes well for each and every one of you! We’re back once more in ole Miz Judi’s Kitchen and gonna see what we can come up with for ya’ll today! So grab a chair, have a seat, and let’s shoot the bull for a while.
Feather Sponge Cake, Orange Slice Cake, and Lena McCormack’s Hillbilly Cake
By Dub and Deb Wednesday, February 22, 2012
Good morning guys. Welcome back to Miz Judi’s Kitchen. Why don’t ya’ll come in and sit with us a while?
Pressure Cooker Stew, Pan-Fried Cabbage, Carrot Nut Bread, Granny’s RelishBy Dub and Deb Wednesday, February 15, 2012
Good morning guys, and how are you? Well, we’re back in the kitchen today…Miz Judi’s Kitchen. Miz Judi bein exactly that…Miz Judi. She has a sidekick who goes by Tonto, I’m sorry, I’m thinkin about the Lone Ranger, dern! No, actually his name is Brian, and what a help those two have been! Check out the Canada Free Press and learn more about them both!
Miz Judi convinced Deb and I about a year ago to start Ridin Out the Recession in Miz Judi’s Kitchen, and we’ve had a lot of fun with it. Better yet, we’ve met so many good people that it’s amazed us both. It was, and still is just a hoot to be involved in!
Your Ultimate Mac & CheeseBy Guest Column Saturday, February 11, 2012
Creamy, crunchy, and undeniably addictive, macaroni & cheese is everyone’s favorite comfort food. Need some comfort? Check out a collection of our favorite combos and use the new Recipe Maker to create a recipe with the pasta, cheeses, herbs, meats, and vegetables you love.
Hearty, Bacony Macaroni & Cheese
Kid-Friendly Mac with Peas & Ham
Just-Like-Mom’s Mac & Cheese
Hearty Bacon-Kale Macaroni and Cheese
by Tasha DeSerio
Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens.
Make it Your Own: Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.
Serves 6
Buttermilk Chicken, Jill’s Sweet Potatoes and… “Baked Possum,” Uum,uum!By Dub and Deb Thursday, February 9, 2012
Well, good morning to you this morning, and welcome back to Miz Judi’s Kitchen, although I’m not sure after today how much longer we’ll actually be in “HER kitchen”…once she sees Deb and I will be bakin a dern possum in there this morning! Shoot, she’ll git over it…I hope!!
Beef Tenderloin with Blue Cheese Topping, Marinated Broccoli, Cauliflower and TomatoesBy Dub and Deb Friday, February 3, 2012
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!
Best Recipes for a Super Bowl Spread
By Guest Column Wednesday, February 1, 2012
The best part of Super Bowl Sunday isn’t the teams, the half-time show, or the commercials. It’s the food, of course. From dips, chilis and ribs to hot dogs, burgers and brownies, mix and match the recipes here to give your food fans something to really cheer about.
Buffalo Chicken Strips with Blue Cheese Dip
Beer-Brined Butterflied Chicken
Warm Black Bean and Chipotle Dip
Peanut Butter & Chocolate Shortbread Bars
Buffalo Chicken Strips with Blue Cheese Dip
by Aliza Green
Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It’s best to use natural, high-quality chicken. The dip can be made up to four days ahead, but definitely start this dish at least a day ahead of time to let the chicken marinate. Serves four as a main dish or eight to twelve as an appetizer.
Yields 2 pounds.
Milanese Chicken, and Gypsy PieBy Dub and Deb Wednesday, February 1, 2012
Good morning guys, and welcome back to Miz Judi’s Kitchen once again! We sure hope everyone is doin fine, and I’m not sure about elsewhere, but our weather down here has been exceptional. Highs in the mid-seventies to near 80, and absolutely gorgeous. Deb and I both are proud to be able to say, “We’re native Floridians!” Ain’t a whole lot of us left.
Well, we’ve been busy prepping our garden spot. We’ve taken everything out, fed it to the cows, and during this time of the year they’re very glad for the “green” vegetables. The reasoning is there is, literally, no to very little nutrition in the pasture. During this time we supplement nutrition through minerals and protein blocks, and of course hay.
Roasted Tarragon Chicken, Creamy Succotash, and Cornbread Stuffing with Sausage and Apple:By Dub and Deb Sunday, January 29, 2012
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.
Retiree Squashes the Competition in Recipe ChallengeBy Guest Column Friday, January 27, 2012
A retired recipe developer who never stopped playing with her food won the national Dave’s Gourmet Recipe Challenge and a potential $1 million in royalties.
Sausage Pinwheels, Quick Pimiento Cheese Snacks, and Shrimp Spread:By Dub and Deb Wednesday, January 25, 2012
Hey guys! How’s everybody been? Welcome back to Miss Judi’s Kitchen, and why don’t you guys come on in and sit a while with us this morning?
I tell ya’ll, Deb and I have been busier than a one-legged man…ah, forget it! We HAVE been busy though! We’re still pretty busy for the next month or so, but not like the past 3-4 weeks have been! Phew!
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