Pastry:
1 1/4 cups all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 tsp salt
1/2 tsp sugar
3-4 Tbsp. nonfat milk or very cold water

Filling:
3 Tbsp. olive oil
4 Spanish onions, cut into 1/2 inch strips
4 strips bacon, cut into 1/2 inch pieces
2 tsp chopped fresh rosemary
1 tsp kosher salt
1/2 tsp freshly ground pepper
8 oz Camembert cheese, cut into 1/4 inch strips

1. Combine flour, butter, salt and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal (I used kitchen aid mixer). Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk: wrap in plastic wrap and refrigerate at least 1 hour.

2. Meanwhile, prepare filling. In 2 large saute pans (or in batches) divide oil and onions and cook slowly over medium low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly brown, about 5 minutes. Stir in rosemary, salt and pepper. Remove from heat and cool in pan.

3. Preheat oven to 375 degrees. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking until it is 1/4 to 1/8 inch thick and 11 inches in diameter.
* I don’t have a rolling pin. I wash a wine bottle with soap and water, dry it, flour it and use that.

4. Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2 inch border. Place remaining cheese strips on onions in the same pattern and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large rimless baking sheet; place on the center of the rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too much, cover them with foil, but not crust. Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.

This recipe was found in my husband’s p90x book — you know, that one you’ve seen on the infomercials? It works. He lost 40 pounds the first go round. Now if he gains 5-10 pounds, he goes back on it and viola! weight is gone. It is an INTENSE work out, though.

Anyway, here is the recipe for

Lemon Garlic Chicken

1/4 cup fresh lemon juice
2 Tablespoons molasses
2 teaspoons worcestershire sauce
4 chopped garlic cloves
2 lbs boneless skinless chicken thighs
1/4 tsp salt, 1/4 tsp pepper, lemon wedges, parsley

1. combine first four ingredients and add chicken. cover and marinate in the refrigerator for 1 hour, turning at least once.

2. Preheat oven to 425 degrees.

3. Arrange chicken in a shallow roasting pan. Pour marinade over the chicken, sprinkle with salt and pepper

4. Bake for 20 minutes, basting occassionally. Then bake another 20 minutes more.

* I usually cook it longer because I have little kids and need it very well done! Also, you may want to cover it with foil after you stop basting, otherwise in my oven, it sucks up all the marinade and dries it out.

Vodka Pasta from Trattoria by Patricia Wells

1/4 cup olive oil
4 plump minced garlic gloves
1/2 tsp red pepper
sea salt
One 28 oz can tomatoes in juice
One pound penne
2 tablespoons vodka
1/2 cup heavy cream
1/2 cup snipped Italian Parsley

Combine oil, garlic, pepper and salt and coat with oil. Cook over medium heat until garlic is gold, but not brown. Crush tomatoes into skillet. Simmer, uncovered about 15 minutes.
Meanwhile in 6 quarts of boiling water, add 3 tablespoons salt and cook penne until al dente
Add pasta to tomato sauce. Toss. Add vodka. Toss. Add cream. Toss. Cover, reduce heat to low and let sit 1-2 minutes. Add parsley. Toss. Add to warmed, shallow pasta bowls and serve immediately. Traditionally, cheese is not served with this dish.