We had a wonderful Christmas. It was low-key with only our friend Barbara here. It was perfect after a busy season with a Christmas party, our anniversary, Christmas Eve, well, you get the picture. I was ready for an easy meal, and the brisket turned out beautifully – even though I had to tenderize it further by pressure-cooking it in the Instant Pot for an additional 3 minutes.

I love the week between Christmas and New Year’s. It’s when you finally feel you can breathe easy. The fancy meals, special occasions, and parties are behind us – well, most anyway. We still have New Year’s Eve. We don’t plan to party or throw one. It will be just the two of us with a nice meal and ringing in the New Year around 10:00 before going to bed while stifling yawns.

How many have black eyed peas for good luck on New Year’s Day? My mom used to cook a pot, but I never have. And New Year’s Eve resolutions? Yeah, about that…

Monday

It’s time for more brisket. This time, in the form of Texas chili, and while my brisket is already cooked, I plan to improvise for a hearty, flavorful bowl. This chili recipe from Urban Cowgirl Life is loaded with goodness from onions to strong black coffee, beef stock, and plenty of seasoning. It’s been a while since we had chili, and I think this one will be delicious and satisfying.

We’re serving this chili with corn muffins – super easy because tonight, I’m using a box mix.

Texas Brisket Chili
Corn Muffins

Tuesday

We’re talking breakfast. It’s not often I post about other meals, but since we’re having dinner with friends this evening, today is about breakfast plans. Not just any French toast, but gingerbread French toast. This fun breakfast is more special if you use cookie cutters to cut snowflakes from the bread. This recipe from Kitchen Confidante uses buttermilk and plenty of spices for a festive, delicious French toast that’s, well, a cut above the rest.

Bacon is a staple. It is! At least in our house. I love bacon and the crisper, the better, with maybe a few burnt spots, and for me, it’s perfect! But no breakfast should be without some fruit, and orange sections add that freshness we need with plenty of fresh-brewed hot coffee – or at least what the K-cup will provide…

Gingerbread French Toast
Crisp Bacon
Orange Sections
Hot Coffee

Wednesday

Happy New Year’s Eve! I always like to plan a nice dinner, and because hubby missed the prime rib for Christmas, we are having it tonight. Goodness, we haven’t had this much beef so close together in a year. However, this prime rib from All Recipes is a keeper and one we’ve made year after year. Be sure to pass the Au Jus and horseradish cream!

I had in mind to make scalloped potatoes to go with the prime rib, but Mr. H & Q insisted on baked potatoes with the works, and so it will be. To complete this special dinner, I’m making Christmas Salad from Dinner at the Zoo, which includes oranges, feta cheese, and candied pecans.

A vegetable is a must, and this recipe for green beans from Love and Lemons will be perfect – pretty, delicious, and healthy, too!

Garlic Prime Rib
Baked Potatoes with the Works
Christmas Salad
Green Beans Almondine

Thursday

Happy New Year! Can you believe it’s January 1st, 2026? When you have extra prime rib, it means French dip sandwiches are on the menu. It’s the law! This recipe from the Modern Proper looks delicious, and I plan to use some of the elements in making our sandwiches. Yes, to the Hoagie buns, yes for the gruyere, but no to the skirt steak. We’re using leftover prime rib and leftover Au Jus. Messy, but oh-so good!

For the side, it’s oven fries. I leave the peel on for oven fries and drizzle the potatoes with olive oil, season them with sea salt, fresh ground black pepper, a bit of paprika, garlic powder, and a bit of chili powder. Bake at 400 degrees for approximately 30 minutes, turning them halfway through.

French Dip Sandwiches w/ Au Jus
Oven Fries

Friday

Macadamia-crusted fish is pure delight. It feels like I’m dining in the tropics, possibly Hawaii! After toasting the coconut and macadamia nuts, Mahi-mahi is dredged in flour, then beaten egg, and then a mixture of panko and toasted coconut, before cooking. But it gets its richness from the coconut balsamic and brown butter mixture, which is liberally drizzled over the fish before serving. This recipe comes from Sonoma Farm.

To add to this tropical island theme, I’m serving Easy Coconut Rice from Sugar and Charm. It sounds like an easy-peasy rice dish that will complement the fish beautifully.

Don’t forget the grilled pineapple rings. Of course, fresh pineapple is better for this, but we’re grilling pineapple rings. Super easy!

Macadamia Crusted Mahi Mahi with Coconut Balsamic Vinegar
Easy Coconut Rice
Grilled Pineapple Rings

Saturday

This chicken looks so delicious, I could eat the photo! Ingrid from Cozy Apron describes this dish beautifully. “The savory flavor of French onion soup with juicy, seared chicken breasts for an easy one-pan chicken dinner. Prepared with an abundance of deeply caramelized onions in a beefy wine-kissed pan sauce, the chicken is nestled into the sauce and then topped with Gruyere cheese for that classic French onion flavor!”

This chicken could be served atop creamy mashed potatoes, but we’ve had so many potatoes lately that I’m serving the chicken over polenta. Using a polenta recipe, I plan to substitute gruyere for the Parmesan.

To complement this dish, a simple garden salad for freshness and color.