Everyone loves turkey and dressing, but celebrating with different groups throughout the season, can leave us “tired of turkey”! Here are some of our Lola Ladies’ favorite “Non-Traditional” holiday meals.
Beef tenderloin – Linda Tuten
We do boiled shrimp! Crawfish biscuits, and some fixings. – Kelley Hauck Bonnette
We like to add traditional Mexican dishes like tamales and posole. We also have cheesecake instead of pie! – Elva Romero
Crawfish etouffee – Kandee Flint
Well, we’re Italian so, along with turkey and dressing, we have spaghetti and meatballs, Italian sausage and every now and then stuffed artichokes…we still have cornbread dressing and giblet gravy, Lady cream peas, yams, pumpkin pies, and cranberry sauce…it’s a feast for sure! – Tanya McMaster
We have Mexican on Christmas Day every year. – Stacey Crain
We usually do creole. Sometimes we do fried turkey…we pick a theme like fried foods and do everything fried…fried green beans, fried avocado, fried ice cream! This year we are doing “around the world” theme and everyone will do a dish from a different country…should be interesting. – Donesa Walker
Gumbo! – Regan Terzia
We switched to having shrimp soup for Christmas every year because people are the traditional meals everywhere else. – Greg Smith
Nacho Bar – Carla Anderson
Change the theme each year… Cajun, Italian, seafood, Mexican. – Shannon Tubre
We do crawfish corn chowder and gumbo! – Amy Waterwall
The Perfect
Herb Roasted Beef Tenderloin
The Perfect4 tablespoons unsalted butter
1 tablespoon Dijon mustard
5 pound beef tenderloin, tied with kitchen string
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons fresh thyme, finely chopped
Remove the tenderloin from the fridge and any packaging and leave at room temperature for 1 hour.
Preheat oven to 425°F/220°C.
Set a rack inside a baking sheet.
To a bowl add the softened butter and Dijon, mix well. Rub this mix all over the tenderloin.
Sprinkle the salt and pepper evenly all over the tenderloin.
Place the tenderloin onto the rack and roast for 30 minutes. Turn the temperature down to 350°F/177°C and cook until internal temperature reaches 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
Allow to rest for at least 30 minutes after removing from the oven before slicing.