Christmas Day without a Turkey

IMG_0898A month ago, we had turkey, dressing, green bean casserole, pumpkin pie, and other traditional holiday foods.  I love those foods, but a month later, I’m not ready to eat them again.   A few years ago, we started a new tradition–one that includes beef, wine, and hearty vegetables.  Instead of turkey and dressing, etc., we have Boeuf Bourguignon.

Usually my holidays go off without a hitch. Not this year.  As I began to prepare our holiday feast, I realized no one had ever bought the meat.  There was yelling, tears, frustration, but finally, SAFEWAY came to the rescue.

I like this recipe on Christmas Day because it takes very little time away from my family.  I’m not spending hours in the kitchen basting a previously feathered beast.   I get to enjoy the excitement my children have as they run down the stairs to see what Santa brought them.

The recipe is simple enough.  I can throw everything in a pot in about 20  minutes and let the rest slow cook away….And the smell is amazing.

I have adapted my recipe from Ina Garten’s Barefoot in Paris with Julia Child’s famous recipe.  Truthfully, I’ve made this recipe so many times that I don’t really follow a recipe anymore.  I’ve found techniques I like and techniques I don’t like.  Now I get to  “eyeball” it.

I use my kitchen scissors to cut bacon into one-inch strips (called lardons).   I cook them on medium heat in about 2 tablespoons of olive oil in my Le Creuset enameled cast-iron Dutch oven.  If you don’t have one of these, you should invest in one.  I bought a whole set of Le Creuset cookware with a commission check ten years ago, and I use it more than any other cookware in my kitchen.  It is completely worth the investment.  It also looks beautiful in the kitchen, which is an added bonus.

After about 10 minutes, I remove them with a slotted spoon and set aside.  I keep my scissors close to me to ward off unwanted bacon thieves.

While I sautéed the bacon, I seasoned my cubed chuck roast with salt and pepper and then dredged the meat in flour.   Once I removed the bacon, I added the meat in small batches, searing on all sides.  I do not cook the meat through but remove it once it’s been browned.



To the remaining fat in the pan, I add sliced yellow onions.  Then when the  onions are translucent I add the sliced carrots.   Once the onions begin to brown,  I add minced garlic and cook a minute or two more, make sure not to burn the garlic.  Then add the bacon and meat back to the pan.

At this point, you can become showy.  You can flambé your stew with brandy or Cognac.  We were out of both Christmas morning, so I skipped this step all together.  I didn’t notice a tremendous difference.  It’s a great trick, however, if you want to impress your in-laws. (If you choose to do so, add about 1/2 cup of brandy, light it with a match, and step back until the alcohol dissipates.)

I then add a whole bottle of dry wine.  We like Cabernet but a good Pinot Noir works as well.  I like Cabernet because it has a nice peppery flavor.   I add enough water to the pan to completely cover the meat and vegetables. You can add beef stock, but I have come to love Better the Bouillon beef paste.  I add 2 tablespoons of it to the pot with 2 tablespoons of tomato paste.  I add more salt, pepper, and dried thyme.  Once the stew comes to a low boil, I cover it and  put it in a 250 degree oven for about 2 hours.  I check it after 90 minutes to see if the meat is fork tender.  If it’s not, I leave it in for another 30 minutes or so.


When it’s finished, I put it back on the stove.  I add frozen pearl onions and some mushrooms that I sautéed in butter beforehand.  I cook it another 15 minutes until it thickens.


I realize there should be a finished photo here, but my camera ran out of batteries.  Still, the pot looks pretty yummy. With a lovely salad and French country bread, it really is a warm winter meal.  I know that Christmas has come and gone, but it would be a perfect supper for New Year’s Eve or Day.



A Taste of Texas: Chicken Enchiladas

I go through serious Mexican food withdrawal.  We’ve lived in Colorado for three years now, and I still haven’t found satisfactory Mexican food.  I have to make it.  That’s why I started making my own tortillas.  I can’t find a single tortilla factory anywhere near our location.  Sometimes I just miss warm tortillas and butter.

Since moving here, I’ve become pretty good at creating the kinds of flavors I miss from Texas.  One of the recipes I’ve perfected over the years as a Texan is chicken enchiladas.  No one in Colorado makes good chicken enchiladas.  Sorry, y’all.  It’s true.

For a working mom, it’s an easy weeknight recipe.

Chicken Enchiladas

  • 1 Tablespoon oil
  • 1 medium onion chopped
  • Left-over cooked chicken, shredded
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups chicken stock
  • 1 can diced green chiles
  • 1 8 oz. container of sour cream
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 1/2 cups grated Monterey Jack cheese
  • 8-10 soft taco size flour tortillas

Preheat oven to 350 degrees. In a medium skillet, heat oil over medium heat.  Add onion and cook until translucent.  Add shredded chicken.  Saute until warm.  Remove onion and chicken from skillet and set aside.  Add butter to the skillet and melt.  Whisk in flour and cook for about a minute or two.  Slowly add chicken stock while stirring continuously.  If the mixture looks too thick, add more stock.  Add the can of green chiles and sour cream.  Continue to stir until smooth.  Add cumin, salt, and pepper to taste.

Spread the sauce over a square casserole dish.  Take a warm flour tortilla, spoon chicken-onion mixture, and cheese in the center.  Roll the tortilla and place in the square baking dish.  Continue process until dish is full.  Cover the dish with the remaining sauce.  Sprinkle more grated cheese on top.  Bake in the oven for 30-45 minutes until bubbling.  Let stand for 5 minutes before serving.

The Trouble with Left Overs

I hate left overs.  This is no secret from anyone who has spent any time living under a roof with me.  I don’t know why.  I can’t articulate the reason, but if I try, maybe it’s to do with eating the same meal twice in a row–something we did often when I was a kid.  I just can’t stomach the idea of them.  When I was younger, I would ask, “What’s for dinner?”  My mother, who was an infinitely busy working mom, would reply, “Left overs.”  My stomach would turn. All of a sudden I would lose my appetite. (As a teenager, I thought it was a great diet plan.  Incidentally, it’s not.).

I’m also not a proponent of wastefulness.  I don’t like the idea of letting anything go to waste.  I am fully aware that there are others who do not have the opportunity to worry with left overs.  I realize this is very much a “first world” problem.

When I earned my own household, I tried to learn to cook for the number of people I had for dinner.  This would automatically solve the left over problem. This proved challenging.  The women who helped me learn to cook (my mother and grandmother) were always cooking for large crowds.  Many of my early lessons occurred early Sunday mornings before church preparing a meal for eight to twenty people depending on the Sunday.  When I began cooking for myself in college, it was for dinner parties of eight or more, so when Jedidiah and I were married, I had to learn to cook for two. We constantly had left overs.  My new husband didn’t mind, but I did.  With a family of four, I still haven’t quite mastered this art.  We still have left overs.

Left overs generally aren’t a problem during the school year.  Jedidiah or the kids will take them to school or work. Thankfully, my children do not seem to suffer from the same “left over” queasiness that I do. So during the fall and spring, we go through tupperware containers fairly quickly.  But in the summer, they start to take over the refrigerator. This week it’s a huge aluminum foil container.

For the 4th of July, Jedidiah smoked some amazing meats.  He doesn’t get to do this very often although it’s a favorite hobby.  We had brisket, sausage, ribs, and turkey.  It was delicious.  We feasted, and even invited the neighbors, who were in the process of moving, to join us.  Despite, the numerous mouths we fed, we still had so much left over.  Ugh!  As much as I love BBQ, I can’t eat it that many times in a row. I have to think of creative ways to entice myself not to waste so much food.  That’s when my BBQ variations menu came into play.  While I hate left overs, I enjoy reinventing them.

I’ve used the left overs to make nachos, tacos, burritos, burrito bowls, mac ‘n cheese, enchiladas, etc.

Tonight, I’m making BBQ pizza.  It’s Jedidiah’s favorite way for me to reuse left overs.


I’ve already placed my dough ingredients in the processor.  I start by adding one package of active dry yeast, 1 teaspoon of salt, and a tablespoon of sugar.  I then add 2/3 cup of warm water.  I pulse this in the processor for 10 seconds.  Then I pour 1/4 cup of olive oil and add 2 cups of flour to the mixture.   I pulse until the dough is smooth.  I used to knead my dough, but I found using the processor makes that unnecessary.  I get soft, tender dough in a smaller amount of time.  This is a plus during the school year.

I oil the bowl with some of the olive oil and place the dough in it.  I always cover it with a kitchen towel.  I wet it with warm water first.  I don’t know why it works, but I’ve never had dough or bread fail when I do it this way.  An hour later, this is what it looks like:


I’ve chopped up my meat already.  I have turkey, brisket, and sausage.  I roll out the dough and place it on my Pampered Chef stoneware pizza dish where I have sprinkled some corn meal.  I have used pizza stones, pans, and direct racks for baking pizza.  The Pampered Chef stoneware gives the best results for crust.  Then I brush it with barbecue sauce.  I used Jedidiah’s homemade sauce this time.


Then, I bake it at 450 degrees for about twelve minutes.

It’s a hit with the whole family, but especially this one–


Left Over BBQ Pizza

For the dough:

1 package active dry yeast                       2/3 cup warm water

1 tsp salt                                                   1/4 cup olive oil

1 TBSP sugar                                            2 cups all-purpose flour


Various chopped BBQ meats—I used, smoked turkey and chopped brisket)

1 medium red onion, chopped

Favorite BBQ sauce (I used Mr. Smith’s homemade sauce)

Sharp Cheddar Cheese, grated


Place yeast, salt, sugar, and water in the bowl of a processor fitted with a dough attachment.  Pulse for 10 seconds.  Add olive oil and flour (1 cup at a time).  Pulse until smooth.  Remove dough and place in a slightly oiled ball.  Cover and allow to rise for 1-2 hours.

Preheat oven to 450 degrees. Dust stoneware or pizza pan with corn meal.   Roll out the dough as thin or thick as you like it. (You’ll have to adjust cooking times depending on thickness).  We like ours thin.  Brush the dough with barbecue sauce of your choice.  Top with meat and cheese.  Bake for 10-15 minutes until crust is golden brown.  Serves 4.

Tomorrow it’s definitely going to be brisket topped Mac ‘n Cheese.