Recipe(tried): Chicken Divan and Citrus Bars - Lemony Sunday Dinner in Florida....

Hey Y'All!

It's a beautiful Sunday over here in Tampa, Florida...the kind of Sunday that you want to be out working in the yard, or reading a book by the pool, or just taking it easy! I have to go out in a little bit and start sweeping all those fuzzy catkins that the oak trees are all dropping. Is that happening where you live too? And, some sort of green dust is all over my porch, so you know later on I have to go and wipe that all down!

In the meantime, I have prepared the main dish for tonight's dinner and it is a recipe from Paula Deen. Now you know how delicious and scrumptious her recipes are! Her latest magazine issue is out and it is a doozey!! It is full of of all sorts of yummy recipes that I want to try out this week. This casserole will sit in the fridge until I am ready to pop it in the oven.

On Saturday, we are having company and my DH has requested a Lasagna dinner and for dessert he wants me to make the Strawberry Napoleons that I was raving about a few days back. I had seen them first on Everyday Italian but the recipe is on the side box of Pepperidge Farm Puff Pastry...uuummmmmm good! I cannot rave enough about them!

The other day while out shopping with Mama, I could detect the sweet, intoxicating, delicate scent of orange blossoms as we were getting in the car. The blossoms indicate that the trees are ready to sprout their citrus fruit once again. It is a divine aroma! I thought I would make good use of the lemons and limes that I purchased at a local produce stand. These are wonderful citrus bars with lots of "pucker".

No need to tell y'all that the strawberry fields will be open to the public for picking. I plan to pick enough this year to put up some homemade jam and preserves. I also like to freeze them in zip-lock bags for later use on ice cream and other desserts during the year. I am looking forward to making Strawberry Cookies too using Parksdale Farms' recipe that I have posted here before.

Enjoy your Sunday! Gina

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TONIGHT'S MENU IS:

Chicken Divan
Rice Pilaf
Sliced Tomatoes Vinaigrette
Texas Garlic Toast
Mama's Sweet Iced Tea
Citrus Bars

THE RECIPES:

CHICKEN DIVAN
Source: Paula Deen
Servings: 6-8

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.

Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note:
Try topping with Cheddar or Gruyere cheese.

Serve this with a side of Rice Pilaf and a platter of sliced tomatoes drizzled with olive oil and balsamic vinegar. Sprinkle salt and pepper on tomatoes.

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CITRUS BARS
Source: Martha Stewart's Baking Handbook
Makes 30

3 1/2 cups plus 2/3 cup all-purpose flour
1/2 cup wheat germ
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 teaspoons salt
4 sticks (1 pound) unsalted butter, cold, cut into pieces
8 large eggs
4 cups granulated sugar
3/4 cup freshly squeezed lemon juice
3/4 cup freshly squeezed lime juice
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lime zest

Preheat oven to 350 degrees F.

In a large bowl, whisk together 3 1/2 cups flour, wheat germ, confectioners' sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in butter until largest pieces are size of peas. (On Martha's show, she used half of the flour mixed in with butter in the food proccessor, then mixed it all together...much faster.)

Press mixture into bottom and up sides of an ungreased 17 1/2-by-12 1/2-inch rimmed baking pan.

Bake until golden, 20 to 30 minutes. Transfer to a wire rack to cool.

In a medium bowl, whisk together eggs, granulated sugar, and remaining 2/3 cup flour until combined. Whisk in lemon and lime juices, zests, and remaining 1 teaspoon salt until combined. Pour filling onto crust.

Bake, rotating pan halfway through, until center is set, about 30 minutes. Transfer to a wire rack to cool completely.

Dust with confectioners' sugar, and cut into bars approximately 3 by 2 inches. Bars can be stored at room temperature for up to 1 day, then kept in an airtight container in the refrigerator for up to 3 days.