David and I took advantage of last weekend’s beautiful weather to bury a water line. It seems there is always something like that needing to be finished. David made an attachment for the tractor that breaks up the dirt down to about two feet deep. Shoveling out the trench is still required, but that sure beats digging it by hand.

In between shoveling, laying pvc pipe and waiting for glue to set, I was able to work on a nice crockpot dinner.

I’m clearing out a freezer in anticipation for a side of beef and found a package of short ribs. So, I started Saturday night by marinating it.

Beef Marinade
1/4 c. Balsamic vinegar
1/4 c. Soy sauce
1/4 c. Worcestershire sauce
2 Tbsp. Dijon mustard
4 cloves garlic, smashed
1 tsp. dried oregano
1/2 tsp. pepper

Mix the marinade together and add the meat in a re-sealable plastic bag. Refrigerate overnight.

On Sunday morning I was ready for the next steps. Remove the short ribs and reserve the marinade. Pat the ribs dry and sear all sides in a hot skillet until golden brown. Be sure to leave garlic with the marinade since it will be bitter if it burns.

Place seared short ribs in a crockpot. Use the reserved marinade to deglaze the skillet and pour the heated marinade over the short ribs. Cover and cook on lowest setting for 3 hours.

Back to burying pipe, I noticed that any time we dig in the dirt we have helpers. The dog has to sniff up the new scents and knocks dirt back in the trenches. The cats, while sunning themselves, stretch out in the warm sand and always seem to choose the spot where I need to work. Of course, the chickens scratch, pick and do “what they do” everywhere.

Despite all the help, I took a break about noon and chopped vegetables to add to the crockpot.

Beef Ragu
1 large onion, chopped
3 carrots, chopped
3 ribs celery, chopped
10-12 baby belle mushrooms, quartered
2 rosemary stems
2 tsp. salt
1 c. dry red wine

After preparing the vegetables, remove the short ribs. Then layer the vegetables on the bottom and place the rosemary stems on top. Sprinkled in salt and return the short ribs. Then pour red wine over all. Cover and cook on the lowest setting for 4 more hours.

When we came in that evening hot, wind-blown and dusty, the house smelled wonderful. After cleaning up, I skimmed the fat off the top of the ragu and used it to make a buttermilk gravy.

Buttermilk Gravy
1/2 c. fat
1/2 c. flour
2 c. beef broth or juice from the crockpot
Buttermilk
Salt and Pepper, to taste

Make a roux with the fat and flour. Cook a couple of minutes until the flour turns light brown. Add the broth and whisk until it thickens. Add buttermilk and continue to whisk until it makes a nice gravy. Taste and add salt and pepper if needed.

The beef ragu and gravy are wonderful served over egg noodles, but I made smashed potatoes instead. It was pretty good on that too. I served it with a side of steamed broccoli to round out the meal.

Quinoa, the nutrient rich and heart-healthy grain, is also a terrific source of protein and contains anti-inflammatory and antioxidant properties. With its good source of RDA (Recommended Dietary Allowances) nutrients like folate, zinc and phosphorus, quinoa should find its way to more dinner tables.

I first tried quinoa at a small mountain cafe in Colorado. I had ordered a salad based on the little red heart next to the item on the menu. The heart signified heart-healthy and it fit with my resolution to eat well. I was surprised to find that quinoa is a small seed that when prepared seems to sprout since the germ ring breaks through the outer seed shell. I was intrigued and enjoyed the flavorful salad. Several times since then I’ve prepared quinoa for family dinners, but can’t seem to get David to accept it as a replacement for rice.

I tried again this weekend with a scrumptious stuffed pepper recipe. I thought it was fantastic. David ate the stuffed pepper but was noncommittal when it came to rating the dish. However, I won’t be easily put off, and intend to try more quinoa recipes this week.

Quinoa-stuffed Peppers
3 c. prepared quinoa*
4 large green peppers, cleaned, steamed, reserve tops
1 onion, diced
6-8 button mushrooms, diced
Green pepper tops, de-stemmed and diced
2 Tbsp. olive oil
28-oz. canned stewed tomatoes, drain, reserve juice
2 tsp. garlic, minced
1/2 tsp. red pepper flakes
1/4 c. chicken stock
10 oz. mozzarella cheese, divided
Salt and pepper, to taste

Cut the tops off the peppers and clean out the seeds. Then place the peppers in a microwave-safe bowl with about 1/4 c. of water. Covering tightly with plastic wrap, microwave for 5 minutes. (After testing to see if it was done, I covered it again and microwaved for 3 more minutes.) Set aside to cool.

Sauté onion, mushrooms and pepper tops in olive oil until the onions are translucent. Add drained stewed tomatoes, garlic and pepper flakes. Cook until heated through and add chicken stock and about 1/2 c. of the reserved tomato juice. Remove from heat and stir in the prepared quinoa and half the mozzarella cheese. Taste and add salt and pepper if needed.

Fill the steamed green peppers with the mixture and stand them up in a casserole dish. I had about half a cup of the quinoa mixture left over, so I mixed it with about 1 c. of the reserved tomato juice and poured it into the bottom of the casserole dish. Sprinkle the remaining mozzarella cheese over the top of the peppers. Then bake in a 325-degree oven for 35 minutes.

Grapefruit and Quinoa Salad
1 grape fruit, peeled, reserve peels
1 thumb-sized piece of fresh ginger, sliced
1/4 c. olive oil
3 Tbsp. grapefruit juice
2 Tbsp. white balsamic vinegar
2 tsp. honey
1 pinch salt and pepper, or to taste
1-1/2 c. prepared quinoa*
2 carrots, shredded
1 jalapeno, small diced
2 Tbsp. cilantro, chopped
2 green onions, chopped
1 orange, sectioned
1 grapefruit, sectioned

Infuse the olive oil with the grapefruit peels and ginger by cooking on low heat for about 10-15 minutes. Remove from heat and cool.

Whisk together the grapefruit juice, balsamic vinegar, honey and salt and pepper in a large bowl. Add the remaining ingredients and toss. Remove grapefruit peels and ginger slices from the olive oil and pour the infused oil over the salad. Toss to coat well and serve.

*To prepare quinoa, use a 2-1 ratio of water to raw quinoa. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Last Saturday morning’s sunrise was amazingly beautiful. Then the clouds quickly gathered and the day grew cold and blustery. Thankfully Sunday morning’s fog cleared and it turned into a beautiful day. I worked outside all afternoon and didn’t really feel like coming inside to cook dinner, but I’m glad I did. David was so happy we were having calzones and that made it worth the effort.

I started the dough in the breadmaker while I pulled out leftover vegetables and other ingredients.

Pizza Dough
1-1/2 c. warm water
2 tsp. sugar
2 tsp. yeast
4-1/4 c. flour
2 tsp. salt
2 Tbsp. olive oil

I placed all the ingredients in the breadmaker and selected the Pizza Dough setting. That takes 55 minutes to mix, knead and raise the dough. The same results can be achieved by using an electric mixer and the dough-hook attachment for about 10 minutes. Then cover and let rise at least 30 minutes.

Calzone Filling
1 jar pasta sauce
1 onion, chopped
6 button mushrooms, chopped
2 c. Swiss chard, chopped
other leftover vegetables may be included.
6 oz. mozzerella cheese, shredded
1 small package pepperoni or other cooked sausage
Salt and pepper, to taste
Olive oil for sauteing and spreading

I sauteed onions, mushrooms and Swiss chard until tender in olive oil. I then added other leftover vegetables – broccoli, cauliflower, asparagus, etc. are all good.

The dough recipe makes 4 large calzones and may be frozen for later use. I rolled our 4 10-inch discs. Then assembled ingredients by layering sauce, vegetables, pepperoni and cheese on one half of each. Fold the empty half over while tucking and pinching the dough together.

Lay the calzones on a greased cookie sheet. Brush olive oil over the top of each and then cook in a 415-degree oven for 15 minutes. Remove and rotate the calzones and return to the oven for 5 minutes more. The calzones should be golden brown and cooked through.

Serve with extra pasta sauce for dipping. Picante sauce is also good. The calzone filling, like a pizza’s toppings, is a good way to use up leftovers and is open to whatever ingredients you prefer.

I attended a few holiday parties around Christmas and was pleasantly surprised at the healthy party foods that were served. I was able to get recipes from some of the hostesses and their consent to share.

I attended the North Shore Landing party before Christmas. Joy Williams and her husband Darrell had a festive spread and plenty of options. I really enjoyed her broccoli and cauliflower salad.

Joy’s Broccoli and Cauliflower Salad
1 small head of cauliflower
1 small bunch of broccoli
1 small onion, chopped
1/2 c. sour cream
1/2 c. mayonnaise
2 tsp. vinegar
1 Tbsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 jar pimentos

Break cauliflower and broccoli into bite-sized pieces. Add chopped onion and pimentos. Make dressing by whisking together the sour cream, vinegar, sugar, mayonnaise, Worcestershire sauce, salt and pepper.

Pour the dressing over the vegetables and toss to coat. Chill in the refrigerator for at least an hour before serving. Joy served chopped cheddar cheese and crumbled bacon on the side. That was an excellent idea, because cheese and bacon make everything better, but the cheese and bacon don’t get too mushy from the dressing.

My sister-in-law is an excellent cook and she is always so thoughtful. When she comes to our house for dinner, she always brings an appetizer. She knows that I’ll be so busy making the dinner that I probably won’t give any thought to the hungry folks waiting for everything to get to the table.

Terri’s Broccoli Cheese Ball
1 8-oz. package cream cheese, softened
1 c. cheddar cheese, finely shredded
1 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 c. broccoli, chopped
1/2 c. small onion

Mix together the cream cheese, Worcestershire sauce, and pepper. Then fold in broccoli and onion. Spray cooking spray on your hands to help form the ingredients into a ball.

Terri’s Blue Cheese Ball
2 8-oz. packages cream cheese, softened
3/4 c. Gorgonzola or blue cheese, crumbled
1 c. cheddar cheese, shredded
1/2 small onion, chopped
1 Tbsp. Worcestershire sauce

Mix all the ingredients together and form a ball.
Before refrigerating, Terri always rolls the cheese balls in chopped parsley or crumbled bacon. Serve with chips.

While digging through the freezer in search of an elusive ham bone, I ran across a couple of skirt steaks left over from a bull butchered in 2014. I’m sure the meat is still good, but wanted to cook it sooner rather than later.

I haven’t used the cola marinade in a while, but decided that if ever phosphoric and/or carbonic acids were needed, it would be to marinate those steaks. Also, the sugars in the cola carmalize on the meat when grilled at high-heat making a deliciously crunchy crust or bark.

Beef Fajitas
2 lbs. beef skirt steak
2 onions, julienne sliced
2 green peppers, julienne sliced
1/4 c. Worcestershire sauce
1/4 c. soy sauce
2 cans cola
1 Tbsp. Creole seasoning
3 lemons, cut in half and juiced

Combine all ingredients, including the lemon halves, in a large sealable plastic bag. Refrigerate in a casserole pan over night or at least 8 hours.

About 30 minutes before grilling, remove the skirt steak, use a paper towel to dry it off and let it come to room temperature. Then grill at medium-high heat for 4 minutes on each side. Remove and let rest.

Strain the onions and green peppers and discard the rest of the marinade. Saute the onions and green peppers in a cast iron skillet until lightly browned.

Thinly slice the steak across the grain. Serve with tortillas, grated cheese, sour cream, sliced avocados, etc.

I never did find a ham bone in the freezer, but a friend had a spare. Thank goodness for friends, because I can’t make black-eyed peas without that bone. I usually make a vegetable soup with the peas. This time I also reserved about 2 cups of the cooked peas to make a salad. The fried Kalamata olives really made it interesting.

Black-eyed Pea and Kalamata Olive Salad
2 cups or 2 cans black-eyed peas, rinsed and drained
3 Tbsp. olive oil
1/2 c. Kalamata olives, cut in halves
1/4 c. fresh parsley, chopped
1 large carrot, peeled and shredded
3 green onion tops, thinly sliced
2 Tbsp. white balsamic vinegar
Salt and pepper to taste

Heat olive oil in a cast iron skillet and fry the olives for about 3 minutes or until they blister. Pour the oil and olives over the black-eyed peas in a bowl. Add the remaining ingredients and toss to combine. Taste and add salt and pepper as needed. Refrigerate and serve cold.

The unseasonally warm weather made me long for spending time on our back porch on Sunday. And why not smoke a brisket while enjoying the afternoon? This recipe is sufficient for a 10-12 lb. beef brisket.

Dry Rub for Beef Brisket
Mix together thoroughly the following:
1/2 c. paprika
1/4 c. Kosher salt
1/2 c. brown sugar
1/4 c. cumin
1/4 c. chili powder
1/4 c. fresh cracked black pepper
2 Tbsp. cayenne pepper

Rub the mixture onto the brisket and wrap tightly in plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

My husband started a fire in the smoker and when the coals were ready, I placed the unwrapped brisket on the grill and closed the lid. I baby-sat the smoker all afternoon. Our smoker is not high tech, so I worked to keep the temperature somewhere between 150-200 degrees, by alternately stoking up the coals and cracking open the lid. I kept that up for about 6 hours until an instant-read thermometer registered an internal temperature of 185 degrees.

Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

What goes better with smoked brisket than potato salad and cole slaw? So I whipped up a batch of both.

Basic Potato Salad
2.5 lbs. red potatoes, cubed
1 sprig fresh rosemary
3 cloves garlic
1 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1 Tbsp. Dijon mustard
1 Tbsp. pickle relish
1/2 onion, diced
1/4 c. green olives, sliced
4 eggs, boiled, peeled and diced
Salt and pepper to taste

Place potatoes, rosemary and garlic in a pot and cover with cold water and add a tsp. of salt. Bring potatoes to a boil, then reduce the heat, cover and simmer for about 15 minutes until done.

Drain potatoes and return to the pot, let sit while mixing together the remaining ingredients. Remove and discard the rosemary sprig. Fold the potatoes into the mixture. It’s great served warm or cold.

I purchased a bag of coleslaw mix and I picked a head of savoy cabbage from the garden. After cleaning and shredding it, I added it to the mix and tossed with dressing.

Here’s an easy recipe for the dressing or use one from the store.

Simple Coleslaw Dressing
3/4 c. mayonnaise
1/3 c. sour cream
1 Tbsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
Whisk ingredients together.

Christmas decorations have replaced seven large pumpkins I used for fall. I only bought one, but a friend gave me six and they are huge. I hate to waste anything, but really don’t know what I’ll do with all of them. So, I began the way I do most challenges, I tackled a manageable chunk.

Starting with the pumpkin I purchased, I lobbed off the top, scooped out the seeds and cut it into four large pieces. I massaged a small amount of olive oil over all and roasted them in a 300-degree oven for an hour. Then I removed it from the oven. Once cool enough to handle, I easily sliced away the outer rind and cubed the pumpkin flesh. Freezing most of it, I reserved three cups for the follow recipe.

Chicken, Pumpkin and Rice Casserole
2 Tbsp. olive oil, divided
1 large onion, diced
1 tsp. thyme
1 tsp. garlic salt
1/4 tsp. black pepper
1 bay leaf
3 c. roasted pumpkin, cubed
2 c. beef broth
3 chicken breast halves, cubed
Salt, pepper and chili powder for seasoning
4 c. cooked rice
1/2 stick butter
1/4 c. flour
1-1/2 c. milk
1/2 c. mozzarella cheese
2 eggs
1/4 c. Panko bread crumbs
1/4 c. Parmesan cheese

Sauté onions in 1 Tbsp. olive oil with seasonings until translucent. Add pumpkin and broth, and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Remove from heat and uncover.

Meanwhile, season cubed breast pieces with a pinch of salt, pepper and chili powder. Sauté in the remaining olive oil in another skillet until done.

Place in a large mixing bowl along with the cooked rice. Make a gravy by melting butter in the same skillet over medium heat and stir in flour. Cook for about a minute and slowly add milk, whisking until smooth. As it begins to thicken, add mozzarella cheese.
Whisk eggs in a small bowl. Temper the eggs with a couple of spoonfuls of the gravy. Then add to the skillet and stir. Tempering the eggs with a small amount of warm gravy will keep them from scrambling when they are added to the hot mixture. Stir gravy into the cooling pumpkin and onion mixture. Then add to the mixing bowl of chicken and rice.

Stir together all the ingredients and pour into a greased casserole dish – or two. Combine bread crumbs and Parmesan cheese and sprinkle over the top. Bake in a 350-degree oven for 30 minutes until the sides are bubbly and the top is lightly browned.

I used cooked wild rice in that recipe, but white or brown would work as well. Italian sausage is a good substitute for the chicken and would help kick-up the flavors. Canned cream of mushroom soup may be used instead of making gravy.

Pumpkin Soup
1 Tbsp. butter
1/2 onion, chopped
1 Tbsp. flour
1-1/4 tsp. curry powder
2 c. cooked puréed pumpkin
1 tsp. brown sugar
1/4 tsp. nutmeg
1 tsp. salt
1/2 tsp. pepper
3-1/2 c. chicken stock
2 c. fat-free half-and-half cream
Minced fresh parsley for garnish

In a soup pot, melt butter and sauté onions until soft. Add flour and curry powder, and cook for about a minute. Add pumpkin, sugar, nutmeg, salt and pepper.

Slowly add stock and simmer for 10 minutes. Slowly add half-and-half and continue to stir while bringing the heat back up to a simmer. Ladle into bowls and garnish with parsley.

I’m not normally interested in making desserts. I’d rather have something savory than something sweet. However, I know that most people enjoy sweets and it makes them happy to receive an assortment of goodies. The holidays and sharing treats go together like turkey and dressing. It just seems wrong to have one without the other. So, I’m sharing my favorite recipes for holiday treats that are perfect for wrapping up with a pretty bow and sharing with neighbors.

Chocolate Caramel Pecan Clusters
2 c. pecan halves
2 dz. individually wrapped caramel candies
1 tsp. butter, unsalted
1 c. milk chocolate chips

Preheat oven to 300 degrees. Cover cookie sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.

Place pecan pieces in clusters of 3 or 4 on the foil. Place 1 caramel candy in the center of each cluster. Bake just until caramel has melted, about 9 to 10 minutes.

Heat butter and chocolate chips over low heat just until chocolate melts. Drizzle over candies and refrigerate for 30 minutes to harden.

Chocolate Dipped Pretzels
2 bags chocolate chips (dark, white or milk chocolate)
1 bag large pretzel sticks
Chopped nuts, crushed candy pieces and/or sprinkles for garnish.

Melt chocolate in double boiler over medium heat on stove top. Quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, crushed candy or candy sprinkles. Allow to harden in the refrigerator. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.

Sugar and Cinnamon Pecans
1/2 c. sugar
1/2 c. brown sugar
1 Tbsp. ground cinnamon
1 tsp. salt
16-oz. bag pecan halves
1 egg white
1/2 tsp. vanilla extract
1 tsp. water

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and set aside.

In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
In a large bowl, whisk the egg white, vanilla and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.

Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in airtight containers.

My family’s Thanksgiving was a bit disconnected this year. I was in Arlington, while David went to Garland and both of our sons worked. I spent the entire week in Arlington to help out while my mother suffered through shoulder replacement surgery and its recovery. I came home for the weekend, but she continues to recover at the home of my sister, brother-in-law and twin 7-year-old nieces. Bless all their hearts!

My sister’s home is always a little chaotic with sweet and rambunctious twin girls and full schedules, but now add decorating for Christmas – which she always does to the hilt – and my mom taking up residence in their living room. Obviously there was a little bit of stress. I drove home through Dallas traffic in the dark and heavy rain. That was stressful too. When I arrived home, I can honestly say I was so happy that I could have cried. Of course I didn’t, but Home Sweet Home never felt so good.

I’ll be going back in a week or so to help out more, but in the meantime, I left my sister with a few recipes that will help use up all that leftover turkey.

Curried Turkey Salad
1-1/2 c. cooked turkey, diced
1/2 c. apple, diced
1/2 c. mayonnaise
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1 stalk celery, chopped
2 Tbsp. onion, chopped
8 slices whole wheat bread

Combine all ingredients turkey through onion. Refrigerate for about 30 minutes and then spread on bread. Add lettuce and/or sliced tomatoes and then serve.

Turkey Bacon Cream Cheese Sandwich
1 pkg. softened cream cheese
1 Tbsp. chopped chives
1 pinch each salt and pepper
Cooked bacon
Sliced Turkey
Toasted bread slices

Combine cream cheese, chives, salt and pepper. Spread mixture on the top and bottom of two slices of bread. Layer turkey slices on bottom slice and top with a couple pieces of bacon. Place top slice of bread, cream cheese mixture down, on top of all. Serve.

Leftover Turkey Reuben Sandwiches
8 slices rye bread
2 Tbsp. Dijon mustard
2 Tbsp. Thousand Island dressing
8 slices roasted turkey
1 c. sauerkraut
8 slices Swiss cheese
Butter for spreading

Spread Dijon mustard on 4 slices of bread. Layer 4 slices of Swiss, roasted turkey, 1/4 of the sauerkraut and remaining 4 slices of Swiss cheese. Spread Thousand Island dressing on the remaining slices of bread and place, dressing side down, on top.

Spread butter outside the top and bottom slices of bread and sear each side in a skillet or panini press until golden brown and the cheese has melted. Serve with sliced pickles and chips.