Serves: 6

Ingredients:

  • 2 pounds chuck roast
  • 1-1/2 teaspoons of salt (I use Himalayan Pink Sea Salt)
  • ½ teaspoon freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • ½ cup sun dried tomato pesto
  • 2 teaspoons fresh rosemary, chopped fine
  • 4 tablespoons garlic, minced

Directions:

Place roast in a 6-quart slow cooker. Season evenly with salt and pepper.

In a medium bowl, combine Parmesan cheese, sun-dried tomato pesto, rosemary and garlic.

Put mixture all over roast, pressing into the meat to create a crust.

Cover and cook on high for 4 hours.

Remove from pot and let rest for 15 minutes before slicing and serving.

Saw this on cooking and recipe community website, 12 Tomatoes. I love onion soup, so I figured how bad could this be with chicken. I also substituted a few things. Try it... you’ll like it.

Ingredients:

  • 2 pounds sweet onion
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups of beef broth
  • 1 cup grated gruyère cheese (you can use Swiss)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon dried thyme
  • ½ teaspoon dried

This is a slight spin on a recipe from cooking magazine/website, Taste of Home. 

Serves: 12

Ingredients:

  • *1 package (16 ounces) dried split peas (you could split ½ green, ½ yellow)
  • 8 cups of water
  • 2 medium potatoes, peeled and cubed
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • 1 package of ham hocks (or two)
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon dried marjoram
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dry sage
  • ½ - 1 teaspoon ground black pepper
  • ½ teaspoon dried

Courtesy of Food Network Kitchen

Serves: 4

Ingredients:

  • 2 – 15 ounce can chickpeas, drained and rinsed
  • 6 tablespoons extra virgin olive oil
  • Kosher salt
  • 1-1/4 pounds medium shrimp, peeled and deveined
  • 3 cloves of garlic, minced (I used 5, I like garlic)
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes (more if you like spicy)
  • ½ cup fresh chopped parsley
  • Lemon wedges for serving

Pre-heat oven to 450 degrees. Toss chickpeas with 1 tablespoon oil, ½ teaspoon salt.  Put in a pan

Serves: 2

Ingredients:

  • 1 package smoked pork sausage, cubed
  • 6 cups cabbage, sliced thin
  • 1 tablespoon soy sauce (I use soy vey)
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 stalks of scallions, cut into small pieces

Directions:

Cut and brown sausage. Add the cabbage, garlic, ginger and soy sauce. Mix until cabbage gets a little soft. Add the scallions and sesame oil. Mix thoroughly. Eat alone or with brown rice. I used quinoa instead.

 

Serves: 4

Ingredients:

  • 1-1/2 - 2 pounds chicken breasts or tenders
  • 1/2 cup soy sauce (I like to use low-sodium or Tamari)
  • 1/2 cup honey
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Scallions, optional
  • Sesame seeds, optional
  • Cooked rice or pasta

 

Directions:

Place chicken in a crock pot. Combine soy sauce, honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. Stir until combined. Pour

I got this recipe from website: thespruce.com

"Fried food,” explains Giora Shimoni, "is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem." Shimoni's recipe for classic potato latkes —also known as levivot in Hebrew — uses a food processor to simplify the prep.

Yields: 20 latkes

Serves: 6

Ingredients:

  • 5 large potatoes (2-1/2 – 3 lbs). I use Yukon Gold.
  • 2 onions

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