Spice-Rubbed Roast Beef Tenderloin with Red Wine Sauce (Fine Cooking) This roast beef tenderloin looks glamorous and tastes amazing, yet it's practically foolproof. The meat gets its deeply browned exterior in the oven at a single temperature; no pre-searing or fussing with different temperatures necessary. Even better: The deeply flavored, thyme-infused red wine sauce can be made days ahead, so there's no last-minute panic when it comes time to serve. Serves 8-10, with leftovers 2 Tbs. extra-virgin olive oil 2 Tbs. finely chopped fresh thyme 1 Tbs. ground fennel seed 1/2 tsp. caraway seeds, coarsely ground Kosher salt Freshly cracked black pepper 2 2-1/2-lb. beef butt tenderloins, trimmed Tip: For a crowd serve two partial tenderloins--request butt tenderloins at the meat counter instead of one whole one. This way, there are no thinner tail ends, and the roasts cook evenly. For the sauce 2 Tbs. unsalted butter 1 Tbs. olive oil or canola oil 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup) 1/4 cup thinly sliced shallot (1 medium) 1/4 tsp. granulated sugar Kosher salt and pepper 3 large sprigs fresh thyme 1 tsp. cracked black peppercorns 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel 2 cups lower-salt beef broth 1 Tbs. all-purpose flour In a small bowl, combine the olive oil, thyme, fennel, caraway, 1 Tbs. salt, and 1-1/2 tsp. pepper. Pat the tenderloins dry with paper towels and coat them with the spice mixture, it will sparsely cover the meat. Refrigerate. (This can be done a day ahead) Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Remove the beef from the refrigerator and let sit at room temperature for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375F. Arrange the roasts on a flat rack on a large rimmed baking sheet. Roast until an instant-read thermometer inserted in the center reads 120F for rare , 125F to 130F for medium rare, or 135F for medium, 40 to 50 minutes. Serve If the sauce was made ahead, heat gently in a small saucepan over medium-low heat, whisking a few times, until barely simmering. Meanwhile, let the beef rest for 15 minutes before carving crosswise into thick slices. Slice only as much as you plan to serve right away (leftovers keep better unsliced). Spoon the sauce over each serving or pass at the table. make ahead tips The sauce may be made up to two days ahead. Cool to room temperature before storing it airtight in the refrigerator. The beef may be seasoned up to 36 hours ahead of roasting. leftovers Leftover tenderloin makes delicious roast beef sandwiches; slice it thin and serve it on soft rolls with horseradish flavored mayonnaise and a few sprigs of watercress.

Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer. I put it together the nite before. Shrimp & Grits Casserole inspired by Suzanne Butler 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

That sure looks good Luckygardner!!! Shredded Maple-Mustard Brussels Sprouts (Canadian Living) Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters. 2 lb (907 g) Brussels sprouts 8 oz (225 g) pancetta, diced 1/4 cup (60 mL) dried currants 3 tbsp (45 mL) maple syrup 3 tbsp (45 mL) grainy mustard 1/2 tsp (2 mL) pepper Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using slicing blade attachment, shred sprouts. Set aside. In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl. Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.

This looks good to me! Jollof Chicken and Rice (Campbell's Kitchen) 1 tablespoon vegetable oil 1 broiler-fryer chicken (about 3 pounds), cut up 1 large onion, chopped (about 1 cup) 2 cloves garlic, minced 4 plum tomatoes, cut up 1 cup uncooked regular long-grain white rice Few strands of saffron or 1/4 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 1 can (10 1/2 ounces) Campbell's Condensed Chicken Broth 1/2 cup water 1 cup coarsely chopped fresh baby spinach leaves Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion and garlic and cook until the onion is tender, stirring occasionally. Add the tomatoes and cook for 2 minutes. Stir in the rice, saffron, red pepper, broth and water and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender. Stir the spinach in the skillet. Let stand for 5 minutes.