Lemon Chicken with Broccoli and Rice

1 (14 oz) can cream of broccoli soup
1 c water
3/4 c uncooked white rice
1 head fresh broccoli, chopped (approximately 2 cups)
2 lemons
8 turns fresh ground black pepper
4 skinless, boneless chicken breasts

Preheat oven to 375°. Butter 3 quart covered casserole dish and set aside. Slice one lemon into rings and set aside.

In medium bowl, combine soup, water, rice, and 2 T lemon juice. Pour into prepared casserole dish. Place chicken on top of mixture and top with lemon rings. Cover dish and bake in center of oven 45-55 minutes or until rice is done and chicken is cooked through. Serves 6-8.

Chef's Note: To make ahead, prepare as above but place in refrigerator until ready to bake. Preheat oven to 350° and bake 1 &1/2 to 2 hours or until chicken is cooked through and rice is done.

Super Soft Sugar Cookies

Sugar Cookie
1 box white cake mix
2/3 c flour
2 eggs
1/3 c oil
2 T sour cream
1 t vanilla

Preheat oven to 350°.

Mix dry cake mix and flour then add eggs, oil, sour cream and vanilla and mix well. Using small cookie scoop form into 1" balls and place on parchment lined baking sheet.

Flatten balls with heel of hand to about 1/2″ thick. Bake 10-12 minutes, until set. Do not overbake, there should be no browning on edges. Remove to wire rack immediately after baking and cool completely before frosting. Store frosted cookies in airtight container. Yield 30 cookies.

Fluffy Frosting
1/2 c shortening
1/2 c butter, softened
1/4 c milk
1 t vanilla
1 T meringue powder
3 T Dream Whip powder
1 pound powdered sugar (approximately 4 cups), sifted

Beat shortening and butter until smooth and blended. Add milk and vanilla. Beat for one minute then add meringue powder, Dream Whip powder and sugar, (add food color if desired) and mix well on low until blended. Beat on medium high until light and fluffy. Generously frost cookies and add sprinkles. Yield 3 cups frosting (which is way more than is needed for the cookie recipe so be prepared to have extra).

Celentano Three Cheese Tortellini

I've been told that making your own pasta by had is worth the effort. Maybe, but until I have a free day to "try" my skills I will continue to purchase Celentano frozen cheese tortellini. The package is small, only 13 ounces, so I have to cook two in order to have enough for everyone. And we love it.

I have served it with marinara, or olive oil with parmesan both hot and cold, but my favorite pairing by far is with homemade Alfredo sauce. The pasta is amazing on par with anything you would find in a restaurant. In fact, it is possible this pasta is served at restaurants which don't prepare their pasta from scratch.

Now for the sauce, please please PLEASE don't ever buy an Alfredo sauce in a jar. Please make your own sauce and experience a taste far superior to anything available for purchase at your supermarket. The Alfredo recipe I've posted here is without the spinach and can be adjusted to spicy or mild depending on your preference (but I wouldn't leave the pepper flakes out altogether). It will keep for a couple of weeks in the refrigerator and individual portions reheat wonderfully. Enjoy!

Haricort Vert

8 oz fresh Haricort Vert (French green beans), washed
2 T butter
4 cloves garlic, chopped
high quality sea salt, recommended: Fleur de Sel
fresh ground black pepper
1 T lemon juice

Melt butter in small skillet over medium low heat. Add garlic and saute about 30 seconds. Add beans, toss to coat with butter. Cover skillet and reduce heat to low. Cook until beans wilt slightly but are still crunchy and bright green, approximately 5 minutes.

Uncover and remove from heat. Season with salt and pepper, drizzle with lemon juice just prior to serving. May be served hot or at room temperature. Serves 4.

Chef's Note: Haricort Vert green beans have a very mild flavor and are sweeter and more tender than American green beans. The extra cost is worth it. 8 ounces of fresh beans was only just enough for hubby and me today so adjust serving size according to green bean lovers at your table.

Beer Braised Pot Roast ~ adapted from The Pioneer Woman Cooks

1~ 2 1/2 to 3 pound chuck roast
kosher salt and fresh ground black pepper, to taste
3 T olive oil
2 white onions, peeled and cut to thick slices
5 cloves garlic, chopped
1~ 12 oz can beer
1~ 14 oz can beef broth
1 t dried thyme
1 t dried rosemary

Preheat oven to 275°. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on all sides, about 2 minutes per side. Remove meat from pan and lower heat to medium.

Add onions and garlic and saute for 30 seconds. Pour in beer and broth. Add thyme, rosemary, and salt to taste, about 1 teaspoon. Return meat to pot, push to submerge, and place lid on pot.

Cook in oven 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat in pot with two forks. Dish meat onto plates and spoon juice and onions over top. Serves 6.

Steak and Bleu Cheese Salad with Balsamic Vinaigrette

1 pound top sirloin steaks
1 T canola or vegetable oil
salt and fresh ground black pepper
5 oz mixed spring field greens
1/2 one large purple onion, sliced in rings
1/4 c bleu cheese crumbles
1/2 recipe Balsamic Vinaigrette

In grill pan, heat oil over medium high heat 3 minutes. Season one side of steak with salt and pepper and place on heated pan, seasoned side down. Grill steak to desired doneness (recommended medium rare). Remove from heat and let rest at room temperature 10 to 20 minutes minimum. Slice thinly and set aside.

In large bowl, toss field greens, onion and 1/4 c blue cheese with vinaigrette until well mixed. Plate salad and top with steak slices, sprinkle with remaining blue cheese. Serves 2.

Balsamic Vinaigrette
1/4 c balsamic vinegar
2 t brown sugar, optional*
1 T garlic, minced
1/2 t salt
1/2 t freshly ground black pepper
3/4 c olive oil

Place all ingredients in jar with lid. Seal and shake until well blended. Store tightly covered in refrigerator up to 2 weeks.

*High quality aged balsamic vinegar will not require the addition of sugar. If using new balsamic, start with minimal sugar and adjust to taste.