Seared Sirloin Steaks with Garlicky Greens

1.5 lbs ground sirloin steak (1" thick)

1 Tbsp chopped fresh rosemary

3/4 tsp ground black pepper, divided

1 Tbsp olive oil

3/4 cup dry white wine

4 cloves garlic, peeled and minced

2 Tbsp white balsamic vinegar

1 tsp sugar

 tsp no-salt-added prepared mustard

1.5 lbs fresh kale or Swiss chard, trimmed and chopped

1. Preheat the oven to 400 degrees.  Line a rimmed baking sheet with foil and set aside.
2. Trim and cut steak into 6 portions.  Season both sides with rosemary and 1/2 tsp pepper.
3. Heat oil in a heavy skillet over medium-high heat.  Place steaks in the skillet and cook until nicely browned, 3-4 minutes per side.  Remove from heat and transfers to steaks to the prepared baking sheet.  Place on middle rack in oven and roast 5 minutes.  Remove from oven and set aside.
4. Meanwhile, return the skillet to medium-high heat.  Add wine and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes.  Add garlic, vinegar, sugar, mustard, and remaining 1/4 tsp pepper and stir to combine.
5. Add kale and toss to coat. Cover the skillet and cook, stirring once or twice, until tender, about 5 minutes.
6. Transfer steaks to plates and top with kale.  Serve immediately.

Changes I made:

• used a 1.5 chuck roast, cutting it into 6 pieces
• used Italian seasoning since I'm out of rosemary
• used spinach instead of kale or chard

This was really, really delicious!

Mushroom Soup with Orzo

 24oz fresh mushrooms

1 tsp olive oil

1 medium onion, peeled and diced

1 stalk celery, diced

6 cloves garlic, peeled and minced

6 cups low-sodium chicken or vegetable broth

1/2 tsp dried rosemary, crumbled

1/2 tsp dried sage, crumbled

1/2 tsp dried thyme

1/4 tsp ground black pepper

2/3 cup orzo pasta

1. Slice half of the mushrooms, chop the rest, and set aside.
2. Heat oil in a medium stockpot over medium heat.  Add onion, celery, and garlic and sauté for 3 minutes.
3. Add broth, rosemary, sage, thyme, and pepper, and raise heat to high, bringing to a boil.
4. Reduce heat to low and stir in orzo.  Cover the pot and simmer 20 minutes.
5. Remove from heat and serve.

I made this is a pasta side dish rather than a soup, and it was a hit with Brian & Clydie.  Changes I made:

• 16oz fresh mushrooms instead of 24oz
• onion powder instead of onions (didn't measure, just shook the bottle a couple times)
• halved the amount of garlic
• used 2 cups of broth
• I didn't have rosemary, so I just used Italian seasoning

Mac 'N Chicken Pot Pie

4 chicken breasts, diced into small cubes

4 tsp butter

1 onion, finely diced

2 carrots, finely diced

2 sticks of celery, finely diced

1 clove of garlic, chopped

1 1/4 cups chicken stock

1 1/4 cups whole milk

6 ounces macaroni (uncooked, about 2 1/3 cups)

6 ounces cheddar, grated

3 ounces mozzarella, grated

5 ounces heavy cream

3 1/2 Tbsp butter

1 tsp dried oregano

1 tsp salt

1 tsp pepper

3.5 ounces sweet peas

12 slices of mozzarella

18oz puff pastry block

1 egg, beaten

1. Heat 2 Tbsp of oil in a frying pan over a med-high heat and add the chicken.  Season with a pinch of salt and fry for 2-3 minutes until the chicken is golden.  Remove from pan.
2. Melt butter in frying pan over a medium heat.  Add onion, carrots, and celery, and cook for 5 minutes or until soft but not quite taking on color.  Add garlic and cook for 1 minute.  Pour chicken stock and whole milk into the pan and bring to a boil.  Add the macaroni, salt, pepper, and oregano, and turn down to a simmer.  Cook for 10 minutes until the macaroni is tender, stirring occasionally to prevent sticking.  Add the heavy cream and stir well.
3. Turn off the heat. Add the chicken and sweet peas, then the cheeses and butter, stirring to combine.
4. Roll out the pastry and trim into a large rectangle that will fit the baking dish and press a piece of dried macaroni around the edges to create a decorate pattern.
5. Pour the mixture into a baking dish and top with sliced mozzarella then the 2nd sheet of pastry.  Brush with egg wash and poke a steam hole in the middle with a fork.
6. Bake at 350 for 25-30 minutes until the pastry is risen and golden.  Serve immediately.