Chicken cutlets tenderly fried and covered with a velvety lemon sauce. Chicken Piccata PRINTABLE RECIPE ▼ 3 to 4 SERVINGS This is a simple recipe for Chicken Piccata. It has a light, smooth, and lemony sauce that is great over Jasmine rice or noodles. The capers have a unique taste and compliment the flavor of the lemon. This recipe goes great with rice and roasted broccoli as a side. Even though capers are optional in this dish, their flavor is usually described as savory and bright. To me, they have a bit of a lemon taste, which is why they complement this recipe. A larger breast, like this one from a turkey, can be sliced into multiple cutlets when serving a large group. About the ingredients: • Flour: You will need plain, all-purpose flour. • Sea salt • Black pepper: Fresh cracked pepper is you have it. • Chicken breasts: You will need 2 breasts, about a half a pound each. They need to be sliced across the length into cutlets, about ½-inch thick. You want an even thickness so they cook evenly. • Lemon: You will need one whole lemon, halved. One half needs to be cut into thin slices. You will need the juice from the other half. • Chicken stock or bone broth: A good stock adds so much depth to the sauce. See my recipe here . • Cream: Use heavy cream for a thick, creamy sauce • Butter: Use ghee or clarified butter. You could also use schmaltz (which is melted chicken fat). • Capers: A type of small, pickled flower buds, very flavorful. Favorite Things from the Kitchen Ingredients • 1/3 cup plain flour • 1 tsp sea salt • ½ tsp black pepper • 2 chicken breasts (about 1 pound total), sliced into ½-inch thick cutlets* • 2 Tbsp butter • 2 Tbsp olive oil • ½ lemon, seeds removed and cut into thin slices • ½ cup chicken stock • ¾ cup heavy cream • 2 Tbsp butter • 2 Tbsp Capers, drained • Juice from ½ lemon Instructions 1. Mix flour, salt and pepper in a large shallow dish; dredge the chicken in the flour mixture and shake off excess. 2. Heat 2 tablespoons of butter and the oil in large skillet over medium-high heat; brown chicken on each side in batches; move to layers of paper towels to drain. 3. Add the lemon slices to the pan and cook about 30 seconds; add the stock and simmer for 3 minutes or until reduced; stir in cream 4. Reduce heat to low; stir in the remaining butter, capers, and lemon juice. 5. Return chicken to skillet and cook until sauce is thickened and chicken is hot, up to 4 minutes. *Chicken (or turkey) breasts that have been sliced horizontally. Tips & Options • Top the finished dish with ¾ cup shredded Swiss cheese and place under broiler until golden brown. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Chicken Piccata

A flavorful dish of Corn and Avocado Salsa. Corn and Avocado Salsa PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This recipe lends itself to so many different occasions because the flavors are fresh and the colors are vibrant. It's perfect for a buffet, especially when served in individual portions. About the Ingredients: • Corn: Use fresh corn if possible; I have used frozen corn that has been thawed under cold running water and drained well. Canned corn does not work. • Avocado: There is nothing like the flavor of a fresh avocado or two. The color adds so much to this dish. • Red onion: I like to use it because of the color and milder flavor. • Tomato: It adds a splash of color and flavor! • Bell pepper: Green or red, doesn't matter. Adds additional sweetness to this tasty dish. • Garlic: Has to be fresh; minced or finely diced. • Cilantro: Chop to a ½-inch dice so there are no big pieces. • Lime: Fresh juice and the zest for garnish. Fresh corn makes all the difference in this dish, and it doesn't take that much. I love it as a dip for chips, but it also makes a great salad entree. Ingredients • 3 ears of fresh corn, husks and silks removed; kernels cut off • 1 to 2 avocados, peeled, pitted and cubed • 1 small red onion, ¼-inch dice • 1 cup fresh diced tomato (or quartered cherry tomatoes) • 1 sweet bell pepper, seeded and diced • 1 clove of garlic, minced • ¼ cup of chopped cilantro • Juice of 1 lime (save the zest for garnish) • 2 Tbsp olive oil • 1 tsp sea salt • ¼ tsp black pepper You will need a large bowl with a fitted lid. Instructions 1. Fold all ingredients in a large bowl, making sure the avocado is well incorporated to keep it from browning. Season to taste. 2. Cover; chill at least 1 hour. Options • You can add up to 1 cup of drained and rinsed black beans. • 1 small jalapeno pepper, seeded, and chopped can be added. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Corn and Avocado Salsa Favorite Things from the Kitchen OXO Corn Prep Peeler

Company Rice Pudding 8 servings I call this Company Rice Pudding because it's that good! It needs to be chilled before serving and allow for cooking time, but it's well worth the wait. Beautifully layered with fruit in footed glasses makes for a great presentation for company or family. Ingredients • ¼ cup regular rice • 1 quart whole milk • 1/3 cup sugar • 1 cup whipping cream • 1 tsp almond extract or Ameretto Instructions 1. Place rice, milk and sugar in a large saucepan. Bring to boil; turn down heat and cook slowly until thickened, 1 hour or more until very thick; cool. 2. Whip cream until stiff; fold in extract, then fold in whipped cream. Place in container that seals; chill well., When well chilled, place into serving container(s), layering with fresh fruit if desired. I like it topped with just a single marachino cherry! KEYWORDS company rice pudding, rice pudding, best rice pudding

Best brownies ever! Sally's Brownies PRINTABLE RECIPE ▼ MAKES 28 ( 2-inch) This recipe honors of my great aunt Sally. I don't remember very much about her, but I do know that she loved chocolate. And she cooked the only bear meat I have ever eaten (once). And yes, it did taste like chicken! Like most women in my past, she cooked what was hunted, raised, or sometimes given. Very little ever went to waste. Tips • It's important to preheat the oven for this recipe. • I added ½ cup semisweet chocolate chips (optional) to this recipe. (Because I like chocolate too!) • Nuts are optional of course. • These are good drizzled with caramel! • I like to drizzle chocolate over the tops and then sprinkle with flaky sea salt. Ingredients Makes 28 (2-inch) brownies • 1 cup butter, room temperature • 2 cups sugar • 4 eggs • 1 cup all-purpose flour • 6 oz unsweetened chocolate, melted and divided ( Save 2 ounces for topping) • 1 cup pecans or walnuts, chopped (optional) • 1½ tsp vanilla (see our recipe here) Preheat oven to 325°F. You will need a greased 9-x-14 baking dish or pan. Instructions 1. Beat the butter and sugar together; add eggs, one at a time, beating well after each one. 2. Add flour and 4 ounces of chocolate beat until well blended. Stir in nuts and vanilla. 3. Scoop into the prepared pan; smooth top with a spatula. Bake for 30 to 35 minutes. Cool in pan; add topping of your choice (below). Topping 1 • 1 cup powdered sugar • 4 Tbsp butter, softened • Cream • 2 oz melted chocolate (from recipe above) 1. Mix the butter and sugar together; add cream, little by little, while beating until it's the consistency for spreading. 2. Spread on top of brownies; drizzle the 2 ounces of saved melted chocolate into swirls or zigzags, up to you. When icing is set, cut into 2-inch squares. Store, after cooling, in an airtight container. Topping 2 • 2 Tbsp butter, softened • 2 cups powdered sugar • ½ tsp vanilla • 2 to 3 Tbsp cream • ½ cup chopped pecans 1. In a small bowl, stir the first 3 ingredients together; add cream until it's of spreading consistency; stir in pecans. Spread and cut as above. Done! Ready to bake! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Sally's Brownies Favorite Things from the Kitchen

A Loaded Sloppy Joe sandwich. Loaded Sloppy Joes 6 servings This recipe will become a mainstay once your family tastes it. I serve it over split, toasted buns. It is very satisfying when served with chips and pickles on a cold rainy day. About the Ingredients: • Onions : This recipe definitely calls for onions. They add so much flavor, especially when combined with the green peppers. • Green peppers: Great taste and adds a pop of color. • Ground beef: I use beef that's 80% lean. • Diced potatoes: These should be cooked (sometimes I use cooled baked potatoes) with a ½-inch dice. You don't want large pieces for this recipe. • Diced tomatoes or tomato sauce: I prefer the diced tomatoes, drained (save the liquid for use later in this recipe). If using the tomato sauce, start with half a can and add more later if the mixture needs it. • Mushrooms: Canned pieces or fresh cleaned and chopped • Paprika: If you have smoked paprika, use it. • Chili powder: Keep it to ¼ teaspoon for this recipe. • Yellow mustard: A product like French's prepared mustard. • Worcestershire sauce: Optional, but adds a pop of flavor. • Brown sugar: Since it's made with molasses, it adds some extra depth and flavor. • Black Pepper: I like to use fresh ground pepper if I have it. • Sea salt: It doesn't take much. KEYWORDS loaded sloppy joes, sloppy joes recipe, homemade sloppy joes, ground beef, tomato sauce, worcestershire sauce, tomato paste, green pepper Loaded Sloppy Joes 4 servings Ingredients • ¼ cup onions, ½-inch dice • ½ cup green peppers, ½-inch dice • ½ pound ground beef • 1 cup diced cooked potatoes, ½-inch dice • 1-14.5 oz can diced tomatoes or 1-15 oz can tomato sauce • ¾ cup mushrooms, canned (drained) or fresh, diced (optional) • ¼ teaspoon paprika • ¼ teaspoon chili powder • 1 teaspoon yellow mustard • 1 teaspoon Worcestershire sauce (optional) • 1 teaspoon brown sugar • ¼ teaspoon black pepper • ¾ teaspoon sea salt Instructions 1. On medium heat, sauté the beef for about 5 minutes; add the onion, green pepper and potatoes; sauté until the meat is browned (about 5 minutes); drain well on paper towels. 2. Return beef and vegetables to the pan. Add the remaining ingredients to the beef mixture; cover; cook over low heat for 15 to 20 minutes. 3. Remove the lid and continue cooking until the mixture is the consistency you want. Usually just cooking until the excess moisture is gone does the trick. If needed, add the extra juice from the drained diced tomatoes. Jump to Printable Recipe▼ Share Pin Share

Great ways to cook and serve bacon! Bacon! I used to think that bacon belonged in it's own food group because nothing rivals the smell of bacon cooking (my opinion). A few years ago I went to a gathering and on the table was a beautiful array of finger foods. Placed thoughtfully throughout were glasses full of bacon, in different flavors, standing at attention. And oh, they were so good! My curiosity got the best of me so I decided to research all the possibilities of this savory, meaty snack. Two things I've learned along the way are to always line our baking pans with foil, then parchment paper and don't use thin bacon. Also use the leanest bacon that you can find. A rack can be used underneath but sometimes I choose to crumple the foil and then slightly smooth it out to elevate the bacon. Also, keep an eye on it while cooking to keep from overbaking. You want it brown and slightly crisp but not falling apart. FYI • I like to cover my pans with foil, then parchment to make cleanup easier. It's a personal choice. Bacon! Preheat oven to 350°F. It should take 1 full sheet pan or 2 half-sized sheet pans lined with foil and parchment paper for each pound of bacon. Do not overlap the slices. Bacon with Brown Sugar Ingredients • ¼ cup yellow cornmeal, not self-rising • 3-4 Tbsp brown sugar • Black pepper, to shake on top • 1 lb thick-sliced bacon You will need a full baking sheet or two half sheet pans, lined with foil. Instructions 1. Preheat oven to 350°F. Combine the cornmeal and brown sugar. Dredge the bacon slices in the mixture, slightly shaking to remove the excess. 2. Place the bacon on the foil-lined baking sheets, leaving space between. If using racks, grease them before using so the bacon won't stick. 3. Bake at 350°F for 40 minutes until medium to dark brown and slightly crisp, checking often. (I start checking after 25 minutes) Let cool about 5 minutes before moving to layers of paper towels to drain. Bacon with Maple Syrup Ingredients • 1 lb thick sliced bacon • ¼ to ½ cup PURE maple syrup Instructions 1. Preheat oven to 400°F. Arrange bacon on the prepared pan, making sure to keep pieces separate. Bake for 15 minutes; remove from oven; drain fat. 2. Reduce oven temperature to 350°F. Brush maple syrup over the bacon; bake for 15 minutes. Flip bacon over; brush with maple syrup; bake for about 15 minutes. From this point on, watch carefully to make sure the bacon doesn't burn or get too brown. 3. Continue baking until bacon looks like mahogany, just a few more minutes. Keep a close watch during the last few minutes to keep from getting too brown. Transfer to greased racks to cool. Options • You can dip bacon from the above recipes into chocolate, I prefer halfway. Let drip briefly then lay on parchment paper to harden. Drizzled white chocolate would look amazing! • You can also dip plain bacon that has been baked. • For a little zing, you can add up to ¼ tsp of cayenne pepper to either recipe. Usually a small pinch will do nicely. Tips • I love to use wine or highball glasses for displaying my bacon. • A couple slices on a dessert plate with maybe some cheese straws would brighten up a place setting or place a piece or two along side a dessert. Yum! Share Pin Share Jump to Printable Recipe▼ Bacon with Maple Syrup! RATE Don’t love it Not great Good Great Love it PRINT Before Baking! Perfectly Cooked Bacon!

Pasta-How to Make PRINTABLE RECIPE ▼ 6 to 8 SERVINGS Pasta recipes are as varied as their creators. Most combine flour, eggs, and salt to create their beautiful dough. What I like is that it can be done by hand or machine. I have even used my old bread machine to mix up pasta dough. I do prefer using my mixer and it comes out perfect every time. Tips for making pasta: • I measure flour by the fluff, dip, and level method. • It's important that the dough not be too dry. That's why I save out ¼ cup of the flour. Eggs aren't always the same size; I use large in this recipe and others on this site. • I normally use semolina flour, a high-protein wheat flour. It helps the pasta hold its shape during cooking and has the perfect texture. • The pasta's rough texture helps the sauce cling better, • If the dough seems too dry, add water, a teaspoon at a time until the right consistency is reached. • It's important to let the dough rest. This allows the gluten to relax, making the dough pliable and easier to cut. • The eggs must be well-incorporated into the dough for the pasta to be successful. This step can't be hurried. • The dough is thin enough if you see light through it. • Fresh pasta cooks in 1 to 3 minutes. When done it should fell just slightly firm to the touch or bite. Ingredients • 2¾ cups all-purpose flour • 3 large eggs, beaten • ¾ tsp sea salt Instructions Using a mixer: 1. In mixing bowl, mix 2½ cups flour and salt; add the beaten eggs. Using the dough hook, mix the dough on medium-low speed for 5 minutes, checking often to see is the additional ¼ cup flour is needed. Dough should be slightly tacky, but not sticky. 2. Continue mixing until the dough is smooth and springy, 2 to 3 more minutes. 3. Take dough out of bowl and lay on a piece of lightly floured parchment paper. Cover with a clean kitchen towel. Let it rest for 30 minutes. 4. Cut into pieces (4) and finish making your pasta. Making pasta by hand: 1. On a floured pastry cloth or piece of parchment, place 2½ cups of flour and salt in a mound and make a well in the center. Pour the beaten eggs in the well and start to combine the mixture with a fork. 2. When it's starting to come together, use your hands to work dough into a ball. At this point you'll know if you need to add any of the remaining ¼ cup of flour. 3. Knead the dough by pushing down with the palm of the hand, fold over, do a quarter turn, and repeat. Do this step until the dough is smooth and springy, about 8 to 10 minutes. 4. Cover dough with a clean towel or upside-down bowl. Let it rest for a full 30 minutes. Cut into pieces (I do 4) and proceed to make pasta. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Homemade Pasta

Cream of Broccoli Soup 6 to 8 servings Ingredients • 2 (10-ounce) packages of frozen, chopped broccoli (or equivalent) • ¼ cup chopped onion • 3-4 cups of good chicken stock, starting with 3 cups adding more if too thick (not broth) • 3 Tbsp butter • 3 Tbsp flour • 1/8 tsp nutmeg • 2 cups half & half • Sea salt and black pepper to taste Instructions 1. In medium sauce pan, combine broccoli onion and chicken stock; bring to boil. Simmer for 10 to 15 minutes or until broccoli is tender. 2. Pour mixture into blender; process until smooth. (An immersion blender works great for this step!) 3. Melt butter in a large skillet, medium heat; add flour and nutmeg. Using a whisk, stir until smooth; slowly whisk in half and half, then broccoli puree. Cook over medium heat, constantly whisking, until the soup bubbles. REmove from heat and serve or let cool and refrigerate. Season with salt and pepper to taste. Options • Soup can be served hot or cold. • Clear glass cups are great for serving the colorful soup. • Our croutons go great with this soup. KEYWORDS cream of broccoli soup, broccoli soup, best broccoli soup

Our Herb & Cheese Batter Bread is the perfect addition to pasta or salad. It's so simple to make and contains basic ingredients. Cheesy Herb Batter Bread PRINTABLE RECIPE ▼ MAKES 1 LOAF I like this bread because it's a great base to make a sandwich. I don't always use the Italian spices except when pasta is also on the menu. Add extra cheese on each slice and put under the broiler for your cheese lovers. Loaf is about 20 to 25 ounces Favorite Things from the Kitchen What I like about this recipe: • It's super easy to put together. • Simple, easy to get ingredients-nothing exotic here. • It smells wonderful while it's baking! • No kneading About the Ingredients: • Onion: White or yellow onions; diced spring onions are good too! • Garlic: Adds a lot of flavor to this recipe. • Butter: Not much is required, unsalted is best. • All-purpose flour: Fresh four makes a better loaf of bread. • Sugar: Necessary to feed the yeast. • Italian Spices: You can use dried, freeze-dried or fresh. • Yeast: Use the regular yeast in the packet, not rapid rise. • Milk: Whole milk works the best! • Shredded cheese: You can use cheddar, Swiss or Parmesan. • Egg: Fresh, of course. I use the large size. Ingredients • ¼ cup diced onion • 2 minced garlic cloves (optional) • 2 Tbsp butter • 2 cups all-purpose flour* • 1 Tbsp sugar • 1 tsp Italian spices • ¼ tsp sea salt • 1 ¾ oz pkg active dry yeast • ¾ cup milk • ¼ cup water • ½ cup shredded cheese • 1 whole egg, well beaten Generously grease a 9×5-inch loaf pan. Instructions 1. In a small skillet, melt the butter and add the onions (and garlic); sauté just until crisp-tender; set aside. 2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and yeast. Set aside. 3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into the flour mixture then add the cheese, beaten egg and sauteed onions. 4. On low speed, blend until moistened; then beat at medium speed for 2 minutes. Stir in the remaining flour until you have a stiff batter. If necessary, you can add up to an additional ½ cup flour to get the right consistency. Just make sure all the flour is thoroughly mixed in. 5. Spoon into the prepared pan; cover and let rise in a warm place until light and almost doubled in size, 30 to 50 minutes. 6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is golden brown. Remove from pan; cool on rack. *Start with 2 cups and increase gradually up to ½ cup if needed. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Cheesy Herb Batter Bread

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Stir-Fried Orange Chicken 2 generous servings This is my favorite of all the stir-fry dishes that I've made. I happen to like the sweetness of the orange but if I want it a little spicy, the addition of a few red pepper flakes makes that happen. As stir-fried recipes go, this one is fairly simple to make. Stir-Fried Orange Chicken 2 generous servings Ingredients • 1 Tbsp soy sauce • 1½ tsp cornstarch • 1 tsp grated ginger • 1 clove garlic, minced • 1 pound boneless, skinless chicken breasts • 1 medium carrot, finely julienned or coarsely grated • ½ cup orange juice • 2½ tsp cornstarch • 2 Tbsp of a good vegetable oil, for this I use peanut oil • 2 cups cooked rice (hot)

Condiments, Marinades & Dressings Simple Bacon Dressing PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you like bacon, then you'll love this dressing. It has a unique flavor and so delicious! This dressing works with all kinds of salads and I've even used it on baked potatoes and pan-fried potatoes. Tips & Options • I love this salad (pictured above) with this dressing. Romaine lettuce, bacon, croutons, parmesan cheese (finely grated), and sweet red peppers. You could also add chopped dates and walnuts. • Crumble half of the bacon over the salad and mix the other half (finely chopped) in with the dressing. • Briefly placing the salad under the broiler (to wilt) before adding the dressing gives another layer of flavor. About the Ingredients: • Bacon: I prefer simple, uncured bacon, thick sliced • French dressing: Since it's a small amount, you can substitute creamy tahini, or a hummus-based dressing. I have used hummus thinned with a little olive oil too. • Mayonnaise: Use your favorite. • Apple cider vinegar: Not white vinegar in this instance, • Onion: Red onion or Vidalia maybe? • Parsley: Gives that color and flavor. Ingredients • 6 slices bacon • ¼ cup French dressing (I have used olive oil) • 1 cup mayonnaise • 2 Tbsp apple cider vinegar • 2 Tbsp onion, ¼-inch dice • 2 Tbsp parsley, ¼-inch dice Instructions 1. Cook the bacon until done; drain and crumble . 2. Add the other ingredients and mix well. Chill before using. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Simple Bacon Dressing