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Author: Cindy Williams

Zesty Turkey Salad

The decorations are packed away, the tree is down, but there may remain a remnant of the holidays, frozen in your freezer- left-over turkey. Here’s a recipe to take that ‘ol turkey to another level: Zesty Turkey Salad.

Spicy pickles, horseradish, and cumin come together in one taste sensation! And the recipe only has two steps! Ok, there is a little dicing, etc. but on the whole, its a snap.

You can serve it on lettuce leaves as I show here,or thinly slice a baguette and make mini sandwiches ready for lunch. I prepared this recipe for 8 so you’ll have plenty protein to munch on for the week. Watch it, though, it may disappear faster than you anticipate!

Zesty Turkey Salad

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Cook Time 20 minutes
Servings 8

Ingredients
  

  • 4 cups cubed, cooked turkey
  • 1½ cups diced onion
  • 3 microwaved eggs, chopped
  • ⅓ cup zesty pickles
  • ½ cup sour cream
  • 1 cup mayonnaise
  • 4 tbsp Dijon mustard
  • 2 tbsp prepared horseradish
  • 2 tsp paprika
  • 1 tsp pepper
  • 2 tsp cumin

Instructions
 

  • Combine the turkey, onion, eggs, and pickles in a large bowl.
  • Mix sour cream, mayonnaise, Dijon mustard, horseradish, cumin, paprika, and black pepper together in a separate bowl until smooth.
  • Stir sour cream mixture into turkey mixture until evenly coated.
  • Let sit in fridge for an hour or so before serving to let the flavors meld together.

Video

“The Queen of Hospitality” — Jean Dooley Tellkamp

My friend Jean Tellkamp is the queen of hospitality. My husband and I have been guests for dinner at her and her husband Scott’s home a number of times, and every occasion is a special event.

Her carefully thought-out menu, pulled from her extensive collection of cookbooks, is always complimented with a thematic table scape. This evening is no exception!

A beautiful white-on-white tablescape with thrift store-found crystal sets the stage for this flavorful dining experience. Think: layer a white tablecloth, furry white material as a runner, lots of candles, and plastic silver chargers to create romantic affair.

Herbed Roasted Pork Tenderloin is accompanied by Spinach A La Jean and Herb Crusted Potatoes. Desert tops off the meal with a nod to her German roots in Fredericksburg in the form of Chocolate Nut Strudel.

Remember: Imitation is the highest form of flattery! Jean would be honored to have you pull from her menu and ideas!

Herb Roasted Pork Tenderloin

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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course

Ingredients
  

  • ¼ cup soy sauce
  • ¼ cup Worcestershire Sauce
  • 1 cup Madeira wine
  • ¼ cup oil
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp rubbed sage
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 2 large, yellow onions thinly-sliced
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 1 lb sliced cremini mushrooms
  • 1 cup beef broth
  • 1 1.5 lb package pork tenderloin

Instructions
 

  • Preheat oven to 350 degrees.
  • Stir together soy sauce and next 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.Reserve ¼ cup of marinade to mix with pan drippings.
  • Prick the pork tenderloin with a fork, and place in marinade, turning to coat. Cover and seal & chill for 2 hours; let stand at room temperature 30 minutes. Remove from marinade, discarding the marinade.
  • Place pork on a rack in a roasting pan.
  • Bake covered at 350 degrees for 40 minutes, or until meat thermometer inserted into the thickest portion registers 160 degrees.
  • While pork is roasting, melt butter with olive oil in a large skillet.  Heat the butter and oil over medium-high heat.  Throw in the onions, stirring occasionally, until the onions are golden brown and soft, or 20-25 minutes.  Add the sliced mushrooms and 2 tablespoons of the reserved Madeira marinade mixture.  Stir to combine and continue cooking until very deep in color, 5-7 minutes more.
  • Remove from heat, but keep warm.
  • Remove tenderloin from rack and wrap with foil to keep warm.
  • Scrape pan drippings from roasting pan into a 2 cup glass measuring cup.  You can further loosen the drippings from the pan by adding beef broth. Add the remaining reserved Madeira marinade mixture to the pan drippings/broth and mix well.  Measure 1 tablespoon cornstarch for each cup of the mixture.  Stir together cornstarch with 1/4 cup water until smooth, and stir into the drippings.
  • Pour mixture into a small saucepan; bring to a boil.  Boil, stirring constantly for 1 minute, or until thickened.
  • Slice the tenderloin, top with the carmelized onions and mushrooms, and drizzle with Madeira/drippings mixture.  
  • Yield:  6-8 servings

Notes

Preparing the onions/mushrooms step can be done earlier in the day to free up your time before serving.  Just complete Step 6, cool mixture slightly and store in the refrigerator until the pork loin is roasted.  Take out, reheat and simmer in skillet until you are ready to serve.

 

Herb Crusted Potatoes

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1½ lbs Yukon Gold potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tbsp minced fresh rosemary
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • ½ tsp salt
  • ¼-½ tsp pepper

Instructions
 

  • In a large bowl, toss potato wedges with oil.
  • Combine garlic salt, rosemary, thyme, oregano, salt and pepper.
  • Sprinkle seasoning mixture over the potatoes and toss to coat.
  • Arrange the potatoes in a single layer in a 15” X 10” baking pan coated with cooking spray.
  • Bake at 425 degrees for 40-45 minutes, or until the potatoes are tender, stirring once.

 

Spinach A La Jean

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 5

Ingredients
  

  • 2 packages frozen chopped or cut leaf spinach
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 tbsp chopped onion
  • ½ cup evaporated milk
  • 6 oz Pepper Jack cheese, OR 3 oz. Pepper Jack + 3 oz. Gruyere cheeses, cut into cubes
  • ½ tsp pepper
  • ½ cup vegetable liquid (from drained, cooked spinach)
  • ¾ tsp celery salt
  • ¾ tsp garlic powder
  • 1 tsp Worchestershire sauce

Instructions
 

  • Preheat oven to 350 degrees.
  • Preheat oven to 350 degrees.
  • Melt butter, add flour and stir over medium heat for 2 minutes.
  • Add onions and all liquids. Cook until smooth and thickened.
  • Add cheese(s), and cook until melted.
  • Combine with spinach, put in greased casserole.
  • Put in refrigerator overnight (best).
  • Set out 1 hour before cooking to bring to room temperature.
  • Bake at 350 degrees for 30 minutes.
  • Serves 5-6.

 

Chocolate Nut Strudel

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8

Ingredients
  

  • ½ package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  • 1 egg, beaten
  • 1 tbsp water
  • 4 squares Baker’s Semi-sweet Baking Chocolate, or 4 oz.
  • 2 tbsp milk
  • 1 tbsp butter
  • ½ cup finely-chopped walnuts or pecans
  • 2 cups heavy whipping cream
  • 2 tbsp Kahlua
  • 1 bottle dark chocolate syrup or sauce

Instructions
 

  • Thaw pastry sheet at room temperature until it safely unfolds flat. Do not tear at folds.
  • Heat oven to 375 degrees.
  • Mix egg and water in small bowl.
  • Microwave chocolate, milk and butter in large bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Depending on your microwave, you might have to add an additional 15 seconds to fully melt it. Be careful not to add too many extra seconds to avoid burning the chocolate. Stir after each heating.
  • Unfold pastry sheet on lightly floured surface. Roll into a 16” X 12” rectangle. Spread a thin layer of chocolate evenly on pastry to within ½” of the edges. Sprinkle nuts evenly over the chocolate.
  • Starting at short side, roll up jelly-roll style.
  • Place seam side down on ungreased baking sheet. Tuck ends under to seal. Brush with egg mixture.
  • Bake 35 minutes or until golden.
  • While baking the strudel, beat 2 cups of whipping cream in a chilled mixing bowl with beaters (or whisk attachment).  Chill bowl and beaters in the freezer for 30 minutes prior to mixing. 
  • When the cream starts to thicken, add the sugar and Kahlua, and continue to beat until firm.  Don't overbeat!  Makes 4 cups whipped cream.
  • Cool strudel for 30 minutes on wire rack.  
  • Slice and serve warm.  Top with a scoop of whipped cream, and then drizzle with chocolate sauce.  

Savory Cookies with Bourbon Tomato Jam — A cheesy bite of delight!

If you would like to really “wow” your guests or fellow revelers on New Year’s Eve, this savory cookie is the answer!

My friend Sandi Mueller, former educator turned baker extraordinaire – turned me on to this delight. She piqued my interest when she said she had never served anything that received more rave reviews than this appetizer. Her guests kept coming back for “just one more”. Knowing the breadth of her repertoire, I was duly impressed.

The combination of a rosemary cheesy cookie topped with a tomato jam infused with bourbon, creates a mouthful of flavor. Although the process is two part – one for the jam, and one for the cookie, you can find a slot of time and make the jam and then store in the fridge until you make the cookies. This is exactly what I did!

Another benefit is that there will definitely be some jam left over and it is a perfect addition for a charcuterie.

For a feast for the eyes as well as the mouth, you can add the cookie to a plated salad instead of bread. The jam’s red color gives the salad a pop.

Savory Cookies with Bourbon Tomato Jam

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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 30 cookies

Ingredients
  

Savory Cookies

  • 1 cup unsalted butter
  • 1 cup cheddar cheese
  • 1 deseeded and finely-chopped jalapeño
  • 1 8" sprig rosemary, leaves only finely chopped
  • ½ tsp cosher salt
  • 2 tbsp white sugar
  • 1½ cups flour

Bourbon Tomato Jame

  • 1.5 lb cherry tomatoes
  • 1 - 1½ cup sugar
  • ½ cup apple cider vinegar
  • 1½ tbsp chili flakes
  • 1½ tsp minced garlic
  • ⅓ cup finely-diced onion
  • ¾ tsp kosher salt
  • ¼ cup Bourbon

Instructions
 

Bourbon tomato jam

  • Mix all the ingredients except for the bourbon in a sauce pan. Bring the mix to a boil on medium heat while stirring to dissolve the sugar. Once the mixes come to a boil, increase the heat to keep it at a boil.
  • Let the mixture boil while stirring and gently crushing the tomatoes with a spoon or meat crusher as they soften after about five minutes of cooking time. Add the bourbon and mix.
  • The mixture should keep cooking until the liquid has become very syrupy and thick. The time depends on the heat of your stove and how much liquid is present in the tomatoes. The end product will resemble preserves with tomato pieces in it.
  • This can be stored in a glass bowl until needed. You’ll probably have a little bit left which is great as an addition to a Chacuterie board.

Savory Cookies

  • In a stand mixer, place the softened butter, sugar and salt and cream all together. Add the cheese, rosemary, and jalapeño.
  • Add the egg and mix until it is well incorporated into the dough.
  • Add the flour and mix completely. Cover and chill in the fridge for about 30 minutes until the oven has preheated.
  • Preheat oven to 350° F and lying to cookie trays with parchment paper.
  • Make one and a half inch round balls and placed them on the cookie tray with a little space in between. Create a deep well in each dough ball using a moisten them.
  • Fill each well generously with bourbon tomato jam.
  • Bake in a preheated oven for 20 to 25 minutes. The cookies should be golden on bottom and light golden on top.

Video

Notes

If you are storing the cookies, do not stack! The jam will stick to the bottom of the cookies I simply placed parchment paper in between each layer and have had good luck freezing.

New holiday staple!

Of course we all love Mac and Cheese. Add slightly sweet butternut squash and viola! The love goes to obsession.

This is a great dish to make for your Christmas meal, but it also is wonderful to have around during the holidays when you are reduced to snacking and trying to maintain some bit of healthy status. It is filling, and by using chick pea macaroni, the carbs are cut a bit without sacrificing taste.

I especially like this recipe for a couple reasons:
1.The onions and rosemary create a nice savory appeal.
2. By simply layering the mixture with cheese, there is not the stringy cheese spoon.

Want to branch out? Try penne, ziti, or twirls for a different look. Cheese options could be Colby, Swiss, Pepper Jack, or Emmental. Also, throwing in a chopped jalapeno or two is always a good option.

You can also throw together a salad and enjoy a complete veggie meal!

Butternut Squash Mac and Cheese

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 12

Ingredients
  

  • 12 oz dried macaroni
  • 1 butternut squash, cut in ½ and drizzled with olive oil
  • 2 whole yellow onions
  • ½ cup butter, divided
  • 3 tbsp flour
  • 2 cups milk (preferably whole)
  • 2 cups grated sharp cheddar
  • 1 tbsp fresh, chopped rosemary
  • ⅛ tsp nutmeg
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 Degrees F. Place butternut squash cut side up on a baking sheet and roast for 25 minutes. When the squash is tender, scrape out the flesh and mash with a spoon or potato masher. (Reduce oven temp to 350 degrees after removing squash)
  • While the squash is roasting, cook the macaroni until al dente. Drain, rinse with cold water to stop the cooking process and set aside.
  • Melt 1/4 cup butter in a large skillet, add the sliced onions and cook until they are a deep golden brown. Remove from the skillet and set aside.
  • In same skillet, melt the remaining 1/4 cup butter and then whisk in the flour. Add the nutmeg and cook, stirring constantly, for about 2 minutes.
  • Add the 2 Cups milk, and whisk until mixture is smooth. Turn the heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the butternut squash. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are all coated.
  • Season with salt and pepper according to taste.
  • Grease a 2 quart casserole dish. Pour half of the noodle mixture into the pan.
  • Sprinkle half of the cheddar over the macaroni noodles. Add the remaining noodle mixture and top with the rest of the cheese.
  • Bake in 350 degree oven for 25 minutes or until cheese is bubbling.
  • Serve warm.

Video

Notes

Leftovers, if there are any, freeze well.

How to reimagine the ubiquitous Green Bean Casserole

Certain holidays have their lists of “expected” dishes. The green bean casserole is one of those that appears every Thanksgiving and Christmas. Green beans are a crown pleaser from children to adults, but the traditional recipe is not exactly the healthiest.

This recipe takes a small bite out of tradition, with tasty ingredients that are pure and to the point. It even cuts a few calories along the way and leaves you feeling satisfied, but not stuffed.

So, take a walk on the wild side, and be creative with your green beans!

Roasted Green Beans with Parmesan Breadcrumbs

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Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1½ lb green beans, trimmed
  • 1 medium red onion, sliced into rings
  • 8 oz portobello mushrooms, sliced
  • ½ cup EVOO, divided
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 cup fresh bread crumbs (can use Panko)
  • 1 tsp dried oregano
  • ½ cup grated parmesan
  • Juice and zest of one lemon

Instructions
 

  • Preheat oven to 425 degrees. On two rimmed baking sheets, arrange green beans, onions, and mushrooms. Season with salt and pepper and toss each with 1/4 cup olive oil.
  • Roast for 35 minutes until tender and browned.
  • Meanwhile, in a medium skillet over medium heat, heat remaining 1/4 cup oil. Add bread crumbs and oregano and cook, stirring constantly for 3 minutes, until golden brown. Turn off heat and stir in Parmesan and zest of lemon.
  • Top with Parmesan bread crumbs and then squeeze lemon juice over roasted vegetables.

Video

Texicureans’ Trails: Date Night

It’s a great evening out to celebrate your relationship whether you are on a first date or have been married for 50+ years.  Here’s the Thursday night recommendation only a few minutes’ drive that gives the feel of a true get away.

The reason for Thursday is the iconic Cabernet Grill – so popular that reservations are harder to obtain on the weekends, but a tad easier on a Thursday evening. Toasting the tagline: “The largest selection of Texas wines makes for an unparalleled dining experience” has given it recognition as a top restaurant by Texas Monthly, Trip Advisor, Wine Enthusiast and USA Today.

The dishes are chef prepared from the freshest ingredients, and we were delightfully satisfied with our selections. The ambience with soft lights is a perfect place for an intimate rendezvous. I always love when the chef welcome to you with a surprise aperitif – ours was delightful with a melon theme and crumbles of Texas pecans.  Steaks, fowl, pork, and seafood populate the diverse menu, and, of course, your waiter can help pair the perfect wine.

We handily began our evening with a glass of wine at Augusta Vin which is across the highway.  Since the tasting room closes at six, we coordinated our dining time to follow conveniently close.  Whether you are seeking a quiet evening out with your significant other, or just would like a special evening out with friends, Augusta Vin and Cabernet grill make a great paring!

Stuffed Grape Leaves

Whether preparing appetizers for your family gathering, or for literally 500, these stuffed grape leaves are the ticket! I have always loved them, but considered it an abominable task to make them. Join me with Jo Ann Andera as she demystifies their fairly simple preparation and learn about the Lebanese heritage here in Texas.

JoAnn headed the annual folk like festival at the Institute of Texan culture museum for many years. She has a deep appreciation for all the cultures that constitute Texas as well as a unique viewpoint growing up as the daughter of Lebanese immigrants.

Stuffed grape leaves make A hardy snack that can be frozen & defrosted for a quick Protein pick-me-up. They would also serve well with a hardy appetizer meal since they include meat and rice.  Easy to pick up individually, the hard part is exhibiting restraint on how many you can eat!

 


Stuffed Grape Leaves

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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer

Ingredients
  

  • 1 cup uncooked rice
  • 1 lb lamb shoulder finely-chopped (or 1 lb ground beef)
  • salt, pepper to taste
  • 3 tbsp melted butter
  • 55-65 grape leaves (3-4 inches) fresh or canned
  • ¼ cup lemon juice

Instructions
 

  • Rinse rice in cold water and drain.
  • Add all ingredients except leaves and lemon. Mix well.
  • Put leaves dull side up. Put about 1 TBSP stuffing in each. Begin to roll, fold in ends and finish. Should be 1/2 - 3/4 inches thick when rolled depending onside of leaf.
  • Put lamb bones or sliced tomatoes in bottom of 2.5 quart pot. Arrange rolls in compact rows. When finished put heavy plate on top so they remain firm.
  • Pour water/lemon juice combo until leaves are barely covered.
  • Cover and cook medium flame for 15 minutes.
    Opt: Add a little lemon juice after 15 min
  • Lower flame and cook another 15 minutes.
  • Unmold by putting plate over pan and inverting or use tongs and plate individually.

Notes

  • These can be easily frozen for future use as a quick snack.

Sauteed Multi-Color Garden Peppers

This is the time of year that my garden Abounds with peppers I planted yellow, green and red peppers on purpose and now the beauty of the various colors is in full throttle!
Peppers can make a lovely and wholesome side dish especially when coupled with some mushrooms and onions.  Flavorful, easy to prepare, And full Of vitamins, I love serving this either along side a protein or adding some sausage for a one dish meal.  
If you don’t have a garden you can just snag a bag or two of the multicolored peppers from H-E-B.  
Organic is a good choice for peppers if you are striving to eat “clean”.  

So go ahead: pick a peck of peppers & sautée them up for dinner tonight!  Hint:  they really shine in a cast iron frying pan & you can serve them up straight from there.
😉

Sauteed Multi-Color Garden Peppers

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Course Side Dish

Ingredients
  

  • ¼ cup Texas Olive Oil
  • 1 tbsp garlic
  • 1 medium/large onion, chopped
  • 8 oz Baby Bella mushrooms, sliced
  • 4 cups loosely-packed 1/2" sliced Garden peppers
  • 1 tbsp chopped fresh basil (2 tsp dried)
  • 1 tsp fresh oregano leaves (1/2 tsp dried)
  • ½ tsp salt
  • 1 tsp Fiesta Coarse Black Pepper

Instructions
 

  • Add oil to a skillet, heating for 30 - 45 seconds on Medium High heat
  • Add garlic and sauté for about 45 seconds
  • Add onion and sauté for about 2 minutes
  • Add remainder of ingredients and stir for about 6-8 minutes
  • Serve

Notes

  • This is one of those dishes that is best served immediately. You will be rewarded by the rich aroma.
  • You can easily make this a one-skillet meal by adding a ring or two of smoked sausage. (Depending on how much protein you desire)

Best-Ever Chicken Salad

Texas pecans make just about anything great. And when you toast them, it’s amazing. This chicken salad has the requisite celery and onions, but then you add green grapes, toasted pecans and a sprinkle of dill – Yum is the word!

I especially like the combination of sour cream and mayonnaise with lemon for the dressing. Quick to prepare (hint: it’s a great meal to prepare with a friend and ask them to slice the grapes and chop the toasted pecans), and a salad that will make you look forward to lunchtime.

What does chicken salad and a book about Texas have in common? They make a great welcome gift to a new Texan!

My dear childhood friend, Marsha and her husband (a Californian originally) moved to the Texas hill country from 25 years in Durango, CO. This chicken salad is easy to pull out for lunches while unpacking and the book is good basics in “Texan” for her husband.

Best Ever Chicken Salad

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Prep Time 20 minutes
Cook Time 5 minutes
Servings 8

Ingredients
  

  • 1 - 1¼ lbs chicken breast meat (4 - 4 1/2 cups) diced
  • 2 cups seedless red or green grapes, halved
  • 1 cup celery, cut in half lengthwise then sliced
  • ½ cup 1015 onion or red onion
  • 1 cup pecans toasted and coarsely chopped

Dressing

  • ½ cup mayo
  • ½ cup sour cream
  • 2 tbsp lemon juice
  • 2 tsp dried dill (if using fresh: 2 tbsp)
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Place the pecans in a dry skillet over medium/low heat and toast for 3-5 minutes - stirring frequently until golden brown. Transfer to a cutting board and coarsely chop.
  • In a lage mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.
  • In a small bowl, add all o the dressing ingredients and stir to combine.
  • Add all of the dressing to the salad, and stir until salad is evenly coated with dressing. Refrigerate.

Video

Home Grown Tomatoes


My friend M’lissa inspired this recipe when she left a jicama at my house after using the other ½ for appetizers.  Tomatoes are abundant in our garden this year, and a tomato salad with crunch?  Well, I hope this recipe makes your list of top hits this summer as you look for uses of those abundant tomatoes!  BTW – Regular tomatoes work just as well as heirloom.

Crunchy Heirloom Tomato Salad

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Prep Time 15 minutes
Course Side Dish

Ingredients
  

  • 3 cups heirloom tomatoes - cut into bite-size pieces
  • 1½ cups sliced fresh cucumbers
  • ½ cup chopped sweet onions
  • ½ cup 2” length matchstick - cut jicama
  • 1 medium avocado, cut into slices
  • 1 bunch cilantro leaves- approx 1/4 cup

Dressing

  • ¼ cup extra-virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tsp kosher salt
  • ½ tsp fresh milled pepper

Instructions
 

  • Add tomatoes, cucumbers, onion, jicama, avocado and cilantro to a bowl. (Or for a different presentation, you can place on a platter)
  • Whisk together olive oil, lime juice, salt and pepper to make the dressing
  • Drizzle dressing over veggies