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.

Fagioli Soup

1 Tbsp extra virgin olive oil

1 cup yellow onion, diced

1 cup carrots, diced

1 cup celery, chopped

1 - 26oz jar Ragu Garden Tomato, Garlic, & Onion Marinara sauce

2 - 14oz cans low sodium chicken broth

3 cups water

salt & pepper to taste

1 large bay leaf

1 - 14oz cannellini beans (drained & rinsed)

1 - 14oz can light red kidney beans (drained & rinsed)

1 cup tiny shell pasta

Parmigiano cheese to garnish

Heat oil in a small skillet.  Add onion, celery, and carrots; saute for 2 minutes.

In an 8qt crockpot, add marinara sauce, broth, water, bay leaf, beans, cooked vegetables, salt & pepper.

Cook on high 304 hours.  The last 30 minutes of cooking, add the pasta.

Garnish with the Parmigiano cheese.

Homemade Alfredo Sauce

2 Tbsp butter

1 cup heavy whipping cream

salt & pepper to taste

1/2 cup grated Parmesan cheese

In a 3qt saucepan, melt the butter over medium heat.  Carefully pour whipping cream into saucepan; add salt & pepper.

Bring the mixture to boiling; reduce heat to a simmer and cook sauce gently until it begins to thicken, stirring frequently with a wooden spoon.  This will take 3-5 minutes.

Remove the pan from heat and stir in the Parmesan cheese.  Continue stirring until the cheese is incorporated into the sauce.

Toss with pasta and other ingredients as desired.

I double this recipe when cooking for 3-4 people and use a 12-16oz box of pasta.  I also add minced garlic with the butter to add some more flavor.  We typically add cooked shrimp and sometimes broccoli.  This recipe is really, really good!

Forty-Clove Chicken Filice

1 whole chicken (about 3lbs)

salt and black pepper

1/4 cup olive oil

40 cloves garlic (about 2 heads), peeled

4 stalks celery, thickly sliced

1/2 cup dry white wine

1/4 cup dry vermouth (can substitute chicken broth or additional white wine)

grated peel and juice of 1 lemon

2 Tbsp finely chopped fresh parsley

2 tsp dried basil

1 tsp dried oregano

pinch of red pepper flakes

1. Preheat oven to 375.
2. Season chicken with salt and black pepper.  Heat oil in Dutch oven.  Add chicken; cook until browned on all sides.
3. Combine garlic, celery, wine, vermouth, lemon juice, parsley, basil, oregano and red pepper flakes in medium bowl;  pour over chicken.  Sprinkle with lemon peel; season with additional salt and black pepper.
4. Cover and bake 40 minutes.  Remove cover; bake 15 minutes or until chicken is cooked through.

Spaghetti Squash with Chunky Tomato Sauce

1 spaghetti squash (about 4 lbs)

1 Tbsp olive oil

2 cups (6oz) sliced cremini mushrooms

1/2 cup diced onion

1/2 cup diced green bell pepper

1 can (14oz) diced tomatoes

1/2 cup tomato sauce

1/3 cup water

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp black pepper

4 (3oz) cooked chicken sausage links, cut into pieces

2 Tbsp chopped fresh Italian parsley

1. Cut spaghetti squash lengthwise in half.  Remove seeds.  Place squash in 12/8 inch microwavable dish.  Cover with ventilated plastic wrap.  Microwave on HIGH 9 minutes or until squash separates easily into strands when tested with fork.  Cut each squash half lengthwise in half; separate strands with fork.
2. Heat oil in large skillet over medium-high heat.  Add mushrooms, onion and bell pepper; cook and stir 7 minutes or until vegetables are tender.
3. Stir tomatoes, tomato sauce, water, oregano, salt and black pepper into skillet.  Bring to a simmer.  Reduce heat; cover and cook 5 minutes.  Stir in sausage pieces.
4. Place squash on serving plates.  Top with sauce and sprinkle with parsley.