Slow Cooker Honey Sesame Chicken

Recipe

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
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Season both sides of chicken with lightly with salt and pepper, put into crock pot.
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In a small bowl, combine honey,
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soy sauce,
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onion,
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ketchup,
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oil,
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garlic
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and pepper flakes.
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Pour over chicken.
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Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
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Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch
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in 6 tablespoons of water
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and pour into crock pot.
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Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces,
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then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
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Turkey, Veggie & Cheese Bagel

Got the idea for this recipe from the greatest blogger EVER! The Pioneer Woman of course!

1/2 block Of Cream Cheese
2 whole (to 3) Green Onions
Tomatoes
Cucumbers
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of Muenster Cheese
Slices of Turkey
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Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions
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and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, red onions) thinly.

Slice bagel in half. Toast Bagel.
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Spread the cream cheese generously on both sides of the bagel.
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Layer the vegetables. First lay the sprouts over the cream cheese to help them stay put. Next one slice of cheese.
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On the other half of the bagel arrange the cucumber slices in a circle.
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Next lay tomatoes over cucumbers,
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followed by slices of red onion
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Then Turkey
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Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Bagel Sandwich.
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Russ can’t WAIT to eat!
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Hey YOU, yeah you, I am trying to eat my dinner!
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This is the best sandwhich I EVER had!
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Creamy Cauliflower Soup

Recipe

2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
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2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
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Melt the butter in a large pot or Dutch oven over medium-high heat.
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Add the shallots
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and onion and cook,
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stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
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garlic and vegetable broth.
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Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower
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and cook about 5-6 minutes more,
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until the cauliflower is tender. Stir in the cheese and mustard.
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Puree with an immersion blender
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(or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste.
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Serve warm topped with additional shredded cheese

BLT pasta salad

Recipe

12 ounce corkscrew shaped pasta
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1/2 cup milk
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12 ounces lean bacon
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3 medium ripe tomatoes, cut into chunks
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1 tablespoon chopped fresh thyme
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1 clove garlic, minced
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Kosher salt and freshly ground pepper
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1/2 cup mayo
1/4 cup sour cream
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4 tablespoons chopped chives
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5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
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Cook the pasta in a large pot of salted boiling water
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as the label directs.
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Drain
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and toss with the milk in a large bowl;
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set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
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Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
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thyme
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and garlic to the pan
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and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
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set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
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Mix the mayonnaise,
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sour cream and 3 tablespoons chives
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with the pasta until evenly combined.
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Season with salt and pepper.
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Add the lettuce;
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toss again to coat.
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Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

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Flank Steak With Lime-Chipotle Sauce

Recipe

½ lb flank steaks or ½ lb tri-tip steak
½ cup honey
2 tablespoons chipotle chiles in adobo , minced
3 tablespoons Dijon mustard
½ cup lime juice
3 garlic cloves , minced
½ teaspoon allspice , ground
1 teaspoon cumin , ground
½ cup cilantro , chopped
salt and fresh pepper , ground
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Mix honey
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with chilies,
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mustard,
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lime juice,
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garlic,
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cumin,
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allspice,
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and cilantro.
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Season to taste with salt and pepper.

Marinate steak at least 1 hour.

Drain off marinade into small sauce pan and simmer.
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Grill or BBQ steak, basting with marinade.
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Slice steak against the grain and pour remaining marinade over meat.

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