Breakfast for Christmas Morning

Here's another wonderful recipe from my friend at the Salt Lake Airport Hilton. This sounds yummy, I think I may try this for Christmas morning.
Country Brunch Skillet
6 Slices Bacon
6 Cups Frozen Cubed Hash Brown Potatoes
¾ Cup Chopped Green Pepper
½ Cup Chopped Onion
1 teaspoon Salt
¼ teaspoon Pepper
6 Eggs
½ Cup Shredded Cheddar Cheese

Directions:
1.    In a Large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings.
2.    Add potatoes, green peppers, onions, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender. About 15 minutes.
3.    Make 6 wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon before serving.
6 Servings

Turkey Left Overs in the Garden

As all of you know I experimented with the left over turkey. 100% Success! I love when that happens. Especially when it's low calorie. Score even more, I'm sharing, I hope you enjoy. If you don't like a kick you may need to tone down the chili powder and jalapeno's. Here you go:

White Turkey Chili 17 - one cup servings
1 1lb. bag Great Northern Beans
2 Quarts Fat-Free Half & Half
1 lb Shredded Turkey
1 4oz Can Diced Jalapeno
2 Fresh Jalapeno Chopped (Seeds optional -Seeds make it hotter)
1 cup chopped onion
1 cup red bell pepper chopped
1 cup green bell pepper chopped
1 Tbsp chopped garlic
2/3 cup chopped celery
1 Tbsp Ground Pepper
1 1/2 tsp Sea Salt
1 tsp Tarragon
1 tsp Sage
1 tsp Cumin
1 tsp chili Powder (optional- or to taste)

Put all in the crock pot and slow cook. High 6 -7 hours, low 9 to 10 hours. Serve with rolls and to compliment the spice a dry white Riesling is a nice addition.

Serving 1 cup, 202 calories, 2g Fat, 1g Saturated Fat, 18mg Cholesterol, 247mg Sodium, 31g Carbohydrates, 6g Dietary Fiber, 10g Sugars, 15g Protein, Vit. A 17%, Vit. C 38%, Calcium 21%, Iron 13%

This is a keeper, anyway my husband said he wants be to make it again. I repeat... If you don't like hot/spicy foods you probably want to leave the chili powder out and do not use the seeds in the jalapeno's.

Enjoy!

Happy Black Friday

Hope all of you had a wonderful holiday! We had a surprise guest. Our son drove in from Austin and brought his girlfriend and Peter Elliot--there dog. We had quite a crowd at our house, which included 3 dogs under a year old. Can you say frisky?

Bubbles is our invalid, she has to have the cone so she won't chew on her cast--poor thing.
At our house, it's always informal.








 





Meaning we don't do the big table, sit down dinner. I put everything out on the counter buffet style and we eat in front of the TV (football game) and use TV trays. But we're all together and that's what counts. Well not all of us, our daughter was in California and one or our sons had the day off, for the first time since he was married. So they had their own dinner. But we all talked on the phone, etc.

No today I'm going to experiment. I'm making up my own recipe for White Turkey Chili. If it turns out I'll share on Monday!

Happy Thanksgiving!

Thank you to all of my family and friends for always being there to support me and my crazy writing addiction and now my new experimental recipe addiction. You are the best. My husband and I had a wonderful Thanksgiving surprise. Our son from Austin brought his girlfriend home to surprise all of us! Fun.

I hope everyone has a wonderful day, and a safe one. I'm already thinking of new recipes for our left overs, so stay tuned!

New Recipes in the Garden

Yuppers, I've been experimenting again. I'm having a blast and tonight's dinner was pretty dang tasty if I do say so myself. Now this was done with no pre-thought no pre-meditation, nada. Just pulled out the ground turkey I thawed and started looking through the fridge, cupboards whatever.

The first recipe--yes I have two!--is for:

Ground Turkey Loaf 4 servings about 5-6 oz.
1 1/2 lb. Lean Ground Turkey
1/4 cup onion chopped
1/4 cup green bell pepper
1/4 cup celery chopped
1/4 cup red bell pepper
1 egg
1 Tbsp. Worcestershire sauce
1/4 tsp. ground pepper
1/4 tsp. Sea Salt
1/2 tsp. each Basil, Thyme, Marjoram
1/2 tsp. Red Pepper

Heat oven to 375 degrees
Add everything into a mixing bowl. Knead until thoroughly mixed and then shape into a loaf and place in a 3"x8" (spray no-stick oil) Place in oven for approx. 1 hour and 10 minutes, depending on your oven.
4 servings per loaf:
Calories: 255, 12g Fat, 3g Saturated Fat, 151mg Cholesterol, 184mg Sodium, 3g Carbohydrates, 1g Dietary Fiber, 2g Sugar, 35 protein

Low Fat Au Gratin Potatoes 1 cup serving
3 Medium white Potatoes sliced (about 1/8 inch thick) skin on
1- 10 3/4 oz. can Campbell's 98% Fat Free Cream of Mushroom soup
1 Tbsp chopped Garlic
1 oz. Grated Asiago cheese
Salt & Pepper to taste
Mix Soup, garlic and spice, then add a bit on the bottom of the pan (use non-stick spray first), add potato slices, then more mixture until everything is in the pan. Stir. Grate cheese over the top. Place in oven.
Bake at 375 for approx 1 hour.
207 Calories, 5g Fat, 2g Saturated fat, 10mg cholesterol, 613mg Sodium, 34g Carbohydrate, 3g Dietary Fiber, 2g Sugar, 7g Protein

To complete the meal I added french cut string beans which are 20 calories per 1/2 cup. You have a dinner for 482 calories, not too bad. My husband said it needed a bit more salt. I'm not into salt so obviously I thought it was fine. If you try it you may want to add a bit more. Enjoy!

While I was busy cooking up a storm Saturday night, a major storm was passing over our house.  And here is what we woke up to on Sunday morning:

I thought this was supposed to be what Christmas looked like not Thanksgiving week! I think White Chili is my next experiment. I know there's a lot out there but I'm going to create. I'm just not sure when.

Paige Shelton is visiting the garden!

Good Morning! We have New York Times Best Selling author Paige Shelton in the garden today. If you want to find out about Paige as an author then visit the Mysteries and Margarita’s blog on December 3, 2010 All day! Today we’re just chilling and finding out about her as a person. And when I said, chilling, I meant it literally. It’s winter in the garden, bundle up and find a place to sit. We will be chatting around the fire pit and I have coffee and hot cocoa. And for those who need a bit of extra warmth, Kailua, baileys and peppermint schnapps.  Also, help yourselves to some pastries.


Mary: Are you ready, Paige? Get ready for the grilling! Just kidding. Tell us a little bit about yourself growing up, in Iowa. And why did you move to Utah?

Paige: Thanks, Mary! So fun, and I've got some marshmallow filled hot chocolate right here. Iowa was actually stop number eight. My dad was a football coach so we moved around a lot when I was a kid. Football coaches either get fired or have to keep moving to advance their careers. Fortunately, he didn't get fired, but the moving around did make for a pretty nomadic childhood.  When I finished college, I searched for a job in advertising. I got a call Christmas morning 1987 with a job offer at Harris and Love Advertising in Salt Lake City. I packed up my two-seat sports car and hit the road. I had my clothes, my albums (vinyl) and my stereo. What more did a girl need?

Mary: It’s the holidays, and we have some fun traditions that have been in the family for years, and some new ones that my husband and I have started. What traditions, if any, do you have?

Paige:  We have traditionally been late -- late getting the decorations out and up, late putting up the tree, late getting cards in the mail, etc. I don't know why, but as much as we love the holidays they always sneak up on us. "Late" has become the tradition -- we had to accept our faults somehow.

Mary: What is your favorite holiday food? And do you have a recipe to share with us? We love new recipes!

Paige:  Microwave peanut butter fudge. It's addictive and delicious. We could eat it year around, but we only allow it in December. Here's the recipe:
Ingredients:
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 teaspoon vanilla extract
1  12-ounce jar chunky peanut butter
1  7-ounce jar marshmallow cream

Combine sugar, margarine and evaporated milk in a 3-quart glass dish. Microwave, uncovered, on High for 5 1/2 to 6 minutes, stirring once or twice. Cook for 3 minutes longer, stirring only if necessary to prevent boiling over. Stir in remaining ingredients until everything melts together and is combined. Pour into a buttered 9 X 13 dish. Chill for two hours. Cut into squares.
Be careful. The final mixture is hot, hot, hot.

Mary: Okay that's on the list to make for Christmas now. LOL. There’s still plenty of coffee and cocoa if anyone needs a refill. Now Paige, I’ve heard of some strange writing partners but a nine pound dog named Gizmo? There has to be a fun story behind that. (I know I usually don’t get into the writing stuff here, but sometimes you just have to ask)

Paige: When Gizmo was a puppy, she loved being on her back with her ears flopped up. In that position, she looked just like the Gremlin (from the movie Gremlins) of the same name. It isn't a very girly name, but when we noticed the resemblance, we couldn't come up with anything else. She hangs out with me while I'm writing; sometimes on my lap but mostly curled up on a blanket on the floor.
  
Mary: We like to talk about food, drink and travel here at the garden, and sometimes gardening. However, I admit the closest I’m going to come to having a beautiful garden is my cyber one. I have a black thumb—everything dies. Anyway, Paige, where in the world would you say is your favorite place? And where do you want to go and why?

Paige: So far, the most beautiful place I think I've been was on a horseback ride at the Utah/Idaho border. It was fall and we were riding underneath a canopy of thick trees full of yellow and red leaves. It took my breath away and I've never forgotten it. Where would I like to go? Easy, Italy! Everyone I know who has been there loved it and it just seems so . . . wonderful.

Mary: Do you have a favorite city? I have a tie between San Francisco and New York City. I’m off to Chicago and I will see if that makes it a three way tie. And I have a favorite restaurant in both. Do you have a favorite restaurant in your favorite city?

Paige: I love Chicago -- Gino's Pizza was a fun experience. I love Kansas City, too. There are so many delicious barbeque joints in Kansas City. I wish I had opportunity to try more of them. I've only been to Seattle once but I suspect I could fall in love with that city and all the seafood restaurants. Hmm. I'm clearly having a hard time picking just one. 

Mary: I’ve had a great time learning more about you, thank you for joining us today, Paige.

Thank you, Mary. Cheers and Happy Holidays, everyone!

FYI --Paige and I will both be at a signing at Borders Books at 132 E. Winchester St. Murray, UT on December 11, 2010, 4:00 to 6:00 pm. Please come and visit us, introduce yourself and say Hi!

Irish in the Garden

No I'm not having little leprechauns or anything. I'm going to regale you with our adventures to Chicago and South Bend for the Notre Dame vs. Utah game. Yes my team got their bottoms handed to them on a platter.

However, we had the best time ever. If you have the chance to visit Chicago, do so. It's one of the cleanest cities we've been too. And the sights are awesome. But that wasn't the best part of our trip, it was South Bend and the campus of Notre Dame.

I've never experienced such beautiful, courteous, nice, friendly--and the list goes on and on--people. We were greeted, and thanked for visiting, over and over. Friday we went on a tour of the campus, during which I had to refrain from chanting, Rudy, Rudy! but I did, barely. I need to watch the movie again, just so I can point and say, I was there. 

The place is full of traditions, we tried to experience them all from the trumpets in the dome the day before the game, to the band on the steps prior to the game. The Grotto and touch down Jesus. They have or had a new tradition where the students or swim team not sure who, would jump in the reflection pool in front of touch down Jesus while the band marched by.

We watched as they lined up in their speedos, goggles and their blow up floaties ready to jump in. And one security officer came by and told them it wasn't going to happen any more. And they didn't even try to disobey.

The band was a small city, in number that is, and they were so good they sent goosebumps down your spine.

Well I'll stop boring you and post some pictures instead. I highly recommend a trip there even if you don't see a ball game!

Here's the band on the stairs pre-game

And here they are on the field.

Slow Cookin' in the Garden

Here is another 'borrowed' recipe from my friend from the Salt Lake Airport Hilton. I returned late last night from vacation. I'll tell you all about our adventures on Wednesday, for now, check this out!


SLOW-COOKER HEARTY BEEF CHILI

Ingredients:
1-12 lb Lean Ground Beef
1 can (16oz) no-salt added Tomato Soup
1 can (15oz) Dark Red Kidney Beans, rinsed
1 can Light Red Kidney Beans, rinsed
1-1/2 cups Taco Bell Home Originals Thick N’Chunky Mild Salsa
1 cup Frozen Corn, thawed and drained
1 Onion, chopped
2 Tbsp. Chili Powder
1 cup Kraft Mexican Style Finely Shredded Four Cheese

Directions:
Brown meat; drain, add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5-6 hours (or on High 3-4 hours.)
Stir just before serving. Serve topped with cheese.

Prep time: 10 Minutes
Total time: 5hrs. 10 min.
Makes 8 servings, about 1 cup each

Friends for dinner in the garden!

I'm out of town, computerless, I know awful. If you've read this already from my SLC examiner articles, I'm sorry.

What do you do when you have your friends coming to dinner, you’ve been stuck in traffic and your house is a mess? How are you going to cook a nice dinner for 4? Here is the solution, and it’s low calorie and looks like you’ve spent all day in the kitchen. How can you go wrong?

Here is your grocery list for your local Grocery store:

1 lb pork tenderloin roast, Teriyaki Marinade, 4 potatoes, one red bell pepper, one green bell pepper, 1 jalapeno, 1 onion, bunch of garlic, 1 bottle fat free ranch dressing, 1 bag of  premium pre-package salad greens, 1 package of cherry tomatoes, 1 loaf Garlic Bread, 1 bottle Creole seasoning and 1 bottle of extra virgin olive oil.

Some of these items you may already have, still a small grocery list, and not expensive. Now you need to prepare and clean. First, you’re going to prepare the meat. Pre-heat oven to 375 degrees. Line a small loaf pan with foil and spray with cooking oil. Then place the roast in a bowl, stab it a few times with fork, add approx. ¼ of the bottle of teriyaki make sure it’s covered in sauce. Salt and pepper to taste and place in foil lined pan fold the foil over the top. 4- 4 oz servings.  Put in the oven for 30 minutes.

Baked Potato Mix (4 servings approx 1 cup each)
4 potatoes
¼ Green Bell pepper chopped
¼ Green pepper chopped
½ jalapeno seeded and chopped
¼ onion chopped
2 garlic cloves chopped
1 tbsp olive oil
Ground Pepper, Salt, Creole Seasoning – To Taste
Mix together in boil everything in the boil until coated with oil, then add seasoning and stir again. Line a loaf pan with foil and spray with cooking oil. Then add mixture cover with foil. When the roast timer goes off place pan with potatoes in next and set the timer for 40 minutes.

Open the bag of mixed salad. Add ¼ pepper each of Bell red and green chopped, cherry tomatoes amount is up to you. Add anything else you may have on hand mix and put in fridge.  4 1 cup servings.

Now while the meat and potatoes are cooking you have time to clear the dishes into the washer. And straighten the house for your company.

Serve with a 1 oz slice of garlic bread and ¼ tsp. butter.
Add 1 TBSP Fat Free Ranch to salad
Calories per serving 517
Total Fat 14g
Saturated Fat 5g
Cholesterol 98g
Sodium 1008mg (remember approx. 2500mg is daily amount)
Total Carbohydrates 56g
Dietary Fiber 6g
Sugars 9g
Protein 40g
Enjoy and visit with your friends knowing you’ve served a nice healthy low calorie meal.

Cooking healthy for two

This is an article I posted in SLC Examiner a while back. I thought many of you may like the recipe.

Now that the kids are grown and have a home of their own, most parents have to learn how to cook again. Not in the literal sense, but now instead of four or six people there is only two to feed.

More and more couples are trying to stay fit and eat healthier. The problem in this economy eating junk food can be cheaper. Cookbooks are a good resource but how many of you find you have to purchase extra spices which leads to more expense. The trick is finding recipes with common ingredients. The following recipe for dinner has all items purchased from a local grocery store. All common items most people have in their cupboards.

Lemon Garlic Chicken – 2 servings

3 chopped Garlic Cloves
¼ cup Lemon Juice (Bottled)
2 Chicken Breasts (5 oz)
Course Ground Pepper
Basil flakes

Spray a fry pan with non-stick cooking spray. Add the garlic and the lemon juice heat on medium heat. Add Chicken turn to coat with garlic and juice. Add ground pepper and basil to taste. Cook until done through about 20-25 minutes.  1 Serving – 5 oz breast. Calories 150, Fat 3 g., Sat. Fat 0, Cholesterol 88 mg, Sodium 58 mg, Carbohydrates 3 g, Fiber 0 g, Sugars 1 g, Protein 34 g,   

Garlic Tomato Pasta – 2 servings
2 chopped Roma Tomatoes (remove seeds)
3 chopped Garlic Cloves
¼ chopped onion
½ cup chopped fresh mushroom
2 Tbsp. extra virgin olive oil
Course Ground Pepper
Basil Flakes
Crushed Chili Flakes (optional)

Add all chopped ingredients to oil in medium saucepan. Cook on medium until tender. 
Serving size: ½ tomato garlic mixture over top.
Calories 154, Fat 14 g, Saturated Fat 2 g, Trans fat 0 g, Cholesterol  0 mg, Sodium 7 mg, Carbohydrate 8 g, Fiber 2 g, Sugars 4 g, Protein 2 g

4 oz Angel Hair Pasta (dry—2 cups cooked) Active Lifestyle Multigrain Pasta
Put 2 quarts water, add drop of oil and a dash of salt, bring to boil add pasta. Cook approx. 10 minutes or until done.  Calories 190, Fat 2g, Saturated fat 0 g, Trans fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 38 g, Fiber 4 g, Sugars 1 g, Protein 9 g
Serve garlic tomato mixture over pasta.

Garnish with some sliced Cucumbers if you’d like.
A crisp 2008 Guenoc Sauvignon Blanc compliments the chicken.  4oz serving Calories 96, Fat 0g, Carbohydrate 2g,

New recipe in the garden

Yuppers, I've been experimenting again. This time with Chicken Sausage Links. I had some left over and though, what should I do with them? Checked the fridge to see what else I came up with, and here is what I found...

Drum roll please!

Chicken Sausage Soup 4 servings (1 cup each)
2 - Chicken Sausage links sliced 1/8" thick
1 can low sodium Chicken Broth (14 oz)
1 can water
1/4 cup onion chopped
1/4 cup green bell pepper chopped
1/4 cup red bell pepper chopped
1/2 cup zucchini chopped
1/2 cup yellow squash chopped
1 cup baby carrots whole
2 medium red potatoes cut into small cubes
1/2 tsp. Ground Pepper
1/4 Tsp rock salt
1 Tsp. Each - Basil, Marjoram, Thyme and Rosemary.
Everything goes in the pot, bring to rolling boil for 5 minutes. Reduce hit to low and simmer 3 hours. Turn up a bit until it starts to boil again and it's done.

Calories 172. Fat 3g, Saturated Fat 1g, Cholesterol 32mg, Sodium 462mg, Carbohydrate 24g, Dietary Fiber 4g, Sugar 4g, Protein 12g.  Vit. A 82%, Vit. C 60%, Calcium 5% and Iron 13%

Serve with a Hard Roll. It turned out very yummy.

PS. I tried something new tonight with steak and learned something. If you have a steak do not put it in a pan and think you can slow cook it with pasts sauce and then serve next to pasta with the sauce over it. Even if you add peppers, onions and mushrooms, the steak turns out too firm and tastes like liver. (Please do not tell my husband they were prime!)

Fresh Cooking in the garden

I had no idea what to cook for dinner tonight. I had a 1 1/2 Louisiana Hot links to cook and some veggies I'd picked up. So I rummaged and came up with an idea. I know pretty scary when I do that. But it turned out dang good. And it would be good for breakfast as a side for your scrambled eggs along with a tortilla. Be sure to use all fresh vegetables.

Hot Sausage Hash 4 servings (1 to 1 1/4 cup each)
1 1/2 Louisiana Hot Links sliced --approx 1/4 inch thick
4 Medium Red potatoes cubed with skin
1 can (12 oz) Clear Chicken Broth --Fat free w/less sodium
1/4 cup chopped white onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 Medium Jalapeno, chopped
1/2 cup chopped mushrooms
2 Lg. Garlic cloves chopped
1/2 tsp. Cumin
Course Ground Pepper to taste

Coat Pan with cooking spray, on medium heat brown sausage, add onion, peppers and garlic. Add spices. Cook until vegetables are beginning to soften. Add mushrooms and potatoes and cook for 5 minutes. Then add broth bring to boil and cook until potatoes are soft. About 20 minutes.

Goes well with chopped green salad.

Enjoy, if you try it, pop me a comment and let me know. It's a great fall recipe.

Clare O'Donohue is in the garden!

Welcome Clare O’Donohue to the garden. I’m very excited you’re here. Everyone pull up a chair or find a place on the grass. Of course, it’s pretty cold, and snow is on its way so I hope you have a blanket to bundle up in. I have some appetizers on the table, help yourselves. Have some wine or whatever you’d like and settle in. Now let’s get to know Clare.

Mary: Hi Clare, I’m glad you agreed to join me in the Garden. First thing I want you to do is, take off your author hat. We’re here to find out who you are as, Clare, the person. Please tell us a bit about yourself, something not on your web site.

Clare:  I’m a spy, though I probably shouldn’t admit to that in print. Also, I have a crush on Abraham Lincoln (that’s actually true). I like smart people and he, by all accounts, was as smart as they got. I love going to art fairs, so my home is an eclectic mix of paintings, pottery, metalwork, glasswork and textiles I’ve bought from artists near Chicago and places I’ve traveled. I don’t mean to be a snob about it, but when I look at one of those pieces I remember the day, the place, the person.  I just don’t think you get the same experience from buying a vase in Pottery Barn.   


Mary: I would much rather by from an art fair, I know exactly what you mean. I’m excited to visit your home town in November. My college team, University of Utah, will be in Southbend on the 13th to play Notre Dame. We’ve never been to Chicago, so we’ll be spending a few days there before the game. Sorry everyone, this is strictly for me… If you were a visitor to Chicago and you would only be there for about a day and a half, what would you do? What is something not to miss?

Clare:  Our downtown is right on the lake so we have beaches next to skyscrapers. Not always useful this time of year as Lake Michigan is a big reason that Chicago has a reputation for being so cold, but it's pretty to look at and I recommend that you take a walk by the lake if it's a nice day. Check  out Buckingham Fountain, and Millennium Park - both of which are near the lakefront and really pretty.

If you like to be daring, the big thing now is to go to the old Sear's Tower (now Willis Tower) and walk onto the ledge. It's a glass enclosure on the 103rd floor that makes you feel like you are walking on air. Or so I've heard. I'm not brave enough.

If you like gangster history, one authentic site that's still left is the Biograph Theater, where Dillinger was shot.

For museums, my two favorites are the Art Institute which has great Impressionism, as well as the paintings American Gothic and Edward Hopper's Nighthawk. and the Museum of Science and Industry, the only building left from the 1893 World's Fair (especially nice if you've read "Devil in the White City").

Second City is a fun place to spend an evening. For music, you have to listen to the blues.


Mary: Thanks, Clare, for indulging me. Now I'm even more excited!

I’ve always wanted to visit Ireland, and both of your parents are from there. What traditions did they bring to the states with them? And do you still follow those traditions with your own family?

Clare: One of the traditions that’s very Irish, and also explains why newcomers shriek and run when invited to family events, is everyone entertains at a party. It’s what is loosely called “the craic” in Ireland – great conversation, entertainment, the willingness to jump in and have fun. People are required to bring their talents – singing, storytelling, playing an instrument – to any gathering without self-consciousness, and often without talent. I remember my aunts and uncles singing at family parties when I was a kid, and later my brother quoting Shakespeare or my mom doing a jig. Years ago I brought a new boyfriend to a family Christmas party (there were about 50 or so extended family there). He was quite shy but he was also had a great sense of humor when he felt comfortable. He had not been in the door five minutes when my mother yelled out to him, “Brian, say something funny.”   I’m not blaming my mom for the fact that things didn’t work out with him, but you can draw your own conclusions. Despite that, we still are required to entertain each other at parties and if you come by on Christmas Eve you will find my sister, Mary, and I doing a particularly bad rendition of “Sisters, Sisters” from White Christmas.


Mary: Oh dear, I have no talent, I'd really be in trouble. When my daughter was two, I sang her a lullaby and she said "Don't sing mommy!" Pour yourself another glass of wine, Clare, or are you drinking Irish Whiskey? Just kidding. What is your favorite thing to do to unwind?

Clare: Actually, tea is my drink of choice, though I can be persuaded to an occasional glass of wine or a good, cold beer.  When the stresses of the day get to be too annoying I’m probably going to jump into a hot bath. I keep trying meditation and failing. So for me, it’s a hot bath, a good cup of tea, and a wonderful book as my favorite ways to unwind. Though sex works too!


Mary: I'm pretty sure sex works for everything! Meditation never works for me either, my mind wanders.

I see you’ve worked on the Food Network, among other television programs. But the Food Network is what caught my eye. I love to share new recipes, or wine parings with food I prepared here at the garden. Do you have any wonderful recipes you can share with us?

Clare: Yikes! I’m actually not much of a “everything-from scratch” kind of cook. I CAN do it, but I tend not to except on special occasions. When pressed into service, my go-to dishes are lasagna, quiche or roast chicken , with apple tart & homemade caramel sauce for dessert. None of them are my recipes though. I get them all from cookbooks and magazines.


Mary: Darn! I've actually been experimenting with my own recipes, I'm sure they aren't that original, but I try. What is your favorite food? And do you have a favorite restaurant?

Clare: I’m from Chicago where pizza is a sacred meal, and I’m certainly a believer. I save deep dish for winter because it’s a little heavy for the summer.  I love all ethnic foods: Indian, Chinese, Cuban, Greek... But if it were my last meal on earth, I think I’d go for a pasta primavera with garlic bread and something chocolate for dessert.    


Mary: Oh great choice, you can't go wrong with pasta! Are you a traveler, or a homebody? If you do travel, can you share some of your favorite spots? And where would be the one place you haven’t visited, and would love to visit someday? And if you’re a homebody, then what do you consider vacation?

Clare: I’m both. When I’m home in Chicago I mostly socialize with family or friends, and often in each other’s homes. But I love to travel. I’ve been lucky enough to see nearly all of the US (I’m still missing Idaho, N. Dakota, Montana and Alaska.)  I’ve seen quite a lot of Europe (and lived for a time in both Ireland and England). I’ve also been to Malaysia and parts of Central America.

Where would I like to go? Everywhere. Anywhere. As long as there isn’t a war or people kidnapping Americans, I’m willing to travel there. Once, while seriously bored, I made a list of all the places I’d like to see, and I think there were about 72 countries on the list. Some were re-visits, but most were new places.

My favorite places so far are the Smoky Mountains of Tennessee, New York in winter, London anytime, the west coast of Ireland, and Italy- all of it. Check back with me in a few years and I’ll add to the list as I see more places.


Mary: Deal, in a couple of years I'll have more to compare with where you've been also, I hope. We’ve covered recipes and restaurants, so on to my favorite. Are you a wine drinker? If so, can you share with us your favorite? Or your favorite beverage? And the best place to find the perfect drink?

Clare: Alas, while I drink wine, I don’t really know wine. I do love touring wine country, whether it’s in California or France, and I’m a very big fan of having champagne for no particular reason, just because it’s good. When I order wine, it’s usually a Pinot Grigio or a German Riesling. I have a brother who lives in Germany, so I drink lots of German wine/ beer when I visit. Recently a friend of mine introduced me a Chilean Merlot that I really liked.


Mary: Chile has a lot of great wines, we usually try to buy at least one when we do a wine run. Last but now least, with the holidays soon upon us, what is your favorite holiday? And if you haven’t already answered this, do you have a tradition that goes with it?

Clare: I like Halloween because you can participate or not depending on your mood, there are lots of scary movies, and candy. But you can’t beat Christmas for two reasons; 1) bad holiday movies on Lifetime and 2) my sister and I singing “Sisters, Sisters”.

Also, my sister, sister-in-law, and I organize a holiday tea every year for the women in my family. It’s a group that ranges in age from eight to over eighty, gathered together once a year to eat fattening food and talk about something other than the kids or work. Every year there‘s a theme (like The 12 Years of Christmas Tea, or A Christmas Carol Tea) and we get gifts, play games and ask questions that bring out the most surprising answers. I won’t tell you the answers but the questions are everything from, “Who was your first crush?”  to “What’s your secret wish for the coming year?” It’s been an amazing way for all of us to learn about each other. We’ve been doing it now for 14 years and I look forward to it every time.

That is an awesome tradition. Thank you for sharing a bit of yourself with all of us Clare, I’ve thoroughly enjoyed myself. Please visit us again sometime!

Fall/Halloween Recipe Winner in the Garden

I had a contest for Fall/Halloween recipes, only a few of you participated. Those who posted a recipe, either as my guest blogger or during an interview, or on a comment had their name entered into a drawing. The winner receives a download of their choice of one of my books.

Thank you to all who participated.

Congratulations to the winner!

Taryn Kincaid with her Squash Apple Soup!

Healthy eating for two in the Garden!

Harvest is pretty much over, but that doesn't mean you can't find eat healthy. There are many fabulous vegetables for dinner. And lots of things to do with them. If you haven’t seen a stuffed squash recipe, you have not been looking. There are many and all different. And this one is no exception. It’s quick, easy and healthy. There’s also a fresh salad to go on the side.  All produce can be found at your local Grocery store. Dinner for 254 calories, and healthy both recipes are a great source of Vitamin A and C.

Cucumber and tomato salad – 2 servings
2 large cucumber chopped
2 large tomatoes chopped (seeds removed)
Dill, salt & Pepper to taste.
Calories per serving 66
Total fat 1g
Saturated Fat 0g
Cholesterol 0g
Sodium 15mg
Total carbohydrate 13g
Dietary fiber 4g
Sugars 9g
Protein 3g
Vitamin A 34%, Vitamin C 53%, Calcium 6%, Iron 6%
Serve with out dressing, or if you’d like add 1 tbsp Kroger Fat Free Dressing – Ranch or Zesty Italian work best.

Stuffed Crooked neck yellow squash – 2 servings
¼ lb (4 oz) Jennie O 99% fat free, Ground Turkey
½ can Kroger Peeled Tomatoes Chili Ready
½ cup white rice (prepared)
2 Tbsp chopped onion
1 large Crooked neck yellow summer squash

Preheat oven 350 degrees
Cook Turkey and onion together, when it’s about half way done, add tomatoes and rice. Finish cooking. Cut squash in half down the center and scoop out seeds. Use a slotted spoon and dish turkey mixture into the hollowed squash. Put in backing pan, cover with foil and place in oven for 25 minutes.

188 Calories per serving
Total Fat 1 g
Saturated Fat 0g
Cholesterol 28 mg
Sodium 517 mg
Total Carbohydrate 28g
Dietary Fiber 5g
Sugars 8g
Protein 18g
Vitamin A 36%, Vitamin C 48%, Calcium 7%, Iron 14%

All you need to do is dish up and enjoy.