Lake Potatoes

8 servings

2 16-ounce bags frozen hash brown potatoes
2 teaspoons salt
2 cans cream of chicken soup
4 cups shredded cheddar cheese
2 cups milk
1/3 stick melted butter
2 cups sour cream (may use fat free)
1 large onion chopped

Mix ingredients and spoon into a 9x13 sprayed with Pam. Bake for 1 hour at 350*. Stir occasionally.

Flatbreads with Goat Cheese, Carmelized Onions & Basil

makes 4 (using flatbreads that are about 10 inches long and 4 inches wide)

1 tablespoon olive oil, plus more for brushing on the bread
2 yellow onions
1 teaspoon salt
freshly ground pepper
1 teaspoon sugar
4 flatbreads or pieces of Indian naan
4 ounces goat cheese
large handful of fresh basil leaves, sliced into ribbons

Heat the olive oil in a medium fry pan over medium-low heat. Add the onions, salt, and pepper, and cook for 20 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don't brown too quickly. Add the sugar and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. Pick up the dark brown bits and stir them into the onions, then turn off the heat and set aside.
Preheat the oven to 425 degrees. Brush a bit of olive oil on each flatbread and sprinkle on some kosher salt. Scatter the onions evenly over each flatbread and crumble one ounce of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp.
Remove from the oven, sprinkle the basil on top, and cut into pieces.

Beef Tenderloin with Rosemary and Chocolate

1 2-lb. beef tenderloin roast
1/4 tsp. table salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
4 tsp. olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
2 cups dry red wine
2 cups low-sodium beef broth
2 Tbs. tomato paste
1 bay leaf
1 sprig fresh thyme
1 Tbs. unsweetened natural cocoa powder
1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.
Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.