Morning Chicken

Ingredients

• 1 tablespoon Dijon or whole-grain mustard
• 1 tablespoon smoked paprika
• 2 cloves garlic, smashed
• 3/4 teaspoon dried thyme
• Grated zest and juice of 1 lemon
• 2 tablespoons olive oil
• 1 (3 1/2- to 4-pound) chicken, cut in 8 pieces, or 3 1/2 pound chicken parts
• Salt and pepper
  

Instructions

1. PLACE a resealable plastic bag in a bowl to hold it steady. 
2. Add the mustard, paprika, garlic, thyme, lemon zest and juice and olive oil. 
3. Add the chicken pieces and close the bag, squeezing out air. 
4. Squish the bag around to coat the chicken pieces with the marinade. 
5. Refrigerate 8 to 12 hours. (Turn the bag once or twice if you're around to do it.)
6. COVER a baking sheet with aluminum foil for easier cleanup. 
7. Heat oven to 450 degrees with rack in the center position. 
8. Remove the chicken pieces from the bag, letting any excess marinade drip off, and place skin-side down on the baking sheet. Sprinkle with salt and pepper. 
9. Roast for 20 minutes. 
10. Turn pieces and continue to roast until golden-brown and juices run clear, about 10 minutes. (Chicken wings will cook faster, in about 20 minutes total.)

Notes
Yield: 4 servings.

Source
http://www.newsobserver.com/2014/12/30/4436153/delicious-recipes-we-couldnt-resist.html

Candied Sweet Potato

wash potatoes

bake in oven 400º for 45 min

let cool

peel skins

slice into 1½-inch-thick rounds

lay rounds flat in baking dish

sprinkle with ground nutmeg and cinnamon

top with brown sugar

top with nubs of butter

bake 

Two-Minute Creamy Salad Dressing

Ingredients

• 1 teaspoon dijon mustard 
• 1 1/2 tablespoons mayonnaise 
• pinch salt 
• pinch sugar 
• few grinds fresh pepper 
• 1 tablespoon champagne vinegar 

Directions

1. Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined.
2. Add the vinegar and whisk until smooth.

Notes
- Makes enough for two small salads

Source
http://www.thekitchn.com/this-rivals-ranch-twominute-cr-114115
http://www.thekitchn.com/way-beyond-ranch-15-fresh-idea-125789

Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey 
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1/4 cup balsamic vinegar 
• 3/4 cup extra virgin olive oil 1 garlic clove, crushed (or minced if you like a stronger garlic flavor) 

Directions

1. In salad bowl measure honey, mustard, salt, pepper and crushed garlic. 
2. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
3. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.

Notes
- Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.
- Makes approximately one cup of vinaigrette.
- If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Source
http://chinesegrandma.com/2010/11/balsamic-vinaigrette

French Vinaigrette

Ingredients

• 1 anchovy
• 1 small garlic clove
• Salt
• Juice from half of a nice fresh lemon
• 1 teaspoon Dijon mustard
• ¼ cup olive oil, something good but not too fancy
• Freshly ground black pepper or small pinch piment d'espelette

Directions

1. Mash the anchovy, garlic, and a pinch of salt to a paste. 
2. Squeeze in the lemon juice and stir to break up the anchovy paste. 
3. Beat in the mustard. 
4. Either beat or whisk in the olive oil, a few glugs at a time. The vinaigrette should emulsify but will never become super tight and even, and that's ok. 
5. Season with the pepper or chilis. 
6. Wash some sturdy or bitter greens, and you're on your way to salad paradise.

Source
http://joannagoddard.blogspot.com/2012/06/best-french-vinaigrette-youll-ever-have.html

Smoothie Recipes

Plum Dandy
1⁄2 cup milk
1⁄2 cup concord grapes 
2 plums, sliced
1 banana

Green Goodness
1⁄2 cup green tea
1⁄2 avocado
1⁄2 apple
1 celery stalk
1⁄2 cucumber
1 cup baby kale or baby spinach

Berries & Beets
1⁄2 cup milk
1⁄2 cup yogurt
1 small beet, peeled and cooked
1⁄2 cup strawberries, hulled and sliced
1⁄2 cup blueberries

Funky Monkey
1⁄2 cup milk
1⁄2 cup Greek yogurt
2 bananas
1 tbsp chocolate protein powder
1 tbsp natural peanut butter

Pumpkin Pie
1⁄2 cup milk
1⁄2 cup Greek yogurt
1⁄2 cup pumpkin puree
1⁄2 cup shredded carrot
1⁄2 tsp pumpkin pie spice
1 tbsp maple syrup

Monday -- Yellow Smoothie
½ cup pineapple juice
½ cup Greek yogurt
½ cup frozen pineapple, diced
½ cup frozen mango
1 banana, chopped 
1 tsp grated ginger

Tuesday -- Orange Smoothie
¼ cup orange juice
½ cup vanilla Greek yogurt
1 small orange, peeled and frozen
½ peach, peeled and diced
1 carrot, grated

Wednesday -- Red Smoothie
¼ cup almond milk
½ cup Greek yogurt
½ cup frozen raspberries
½ cup frozen strawberries
½ cup frozen watermelon

Thursday -- Purple Smoothie
½ cup pomegranate juice
½ vanilla Greek yogurt
½ cup frozen blackberries
½ cup frozen blueberries
¼ cup cherries, pitted

Friday -- Green Smoothie
½ cup orange juice
½ vanilla Greek yogurt
½ avocado, peeled
2 kiwis, peeled
1 handful of baby spinach

True Fettuccine Alfredo

Ingredients

• Fettuccine
• butter
• Parmesan cheese
• salt & pepper

Directions

1. Boil the pasta
2. In a big pan melt a stick of butter for every pound of pasta
3. Put the hot pasta right into that melted butter
4. Toss with a ton of Parmesan cheese, ground black pepper and a bit of salt. 

Notes
Do not add cream because the Italians will ask you never to come back. That's it. It is so fabulous you won't believe it.

Source
"For a group, there is just no question what pasta I would serve. It is the simplest and most luxurious pasta I can serve. It's perfect for holidays like Christmas Eve. I would serve the true fettuccine Alfredo -- there is no such thing as an Alfredo sauce."
http://www.splendidtable.org/story/keep-holiday-cooking-simple-with-these-easy-dishes

Gloria's Meatballs

Ingredients

• 2 lbs ground beef
• 12 oz canned tomatoes (any kind, use whats on sale)
• ¼ cup White Sugar
• 2 Tbsp Lemon juice
• ½ cup Brown sugar
• ½ cup Raisins

Directions

1. Preheat oven to 350º.
2. Roll the ground beef into small/medium size balls.
3. Boil the meat balls in small amount of water until firm, do not dump out water.
4. Add tomatoes, lemon juice and white sugar to pot.
5. Move to oven. Bake uncovered at 350º for 20 minutes.
6. Add brown sugar and raisins. Cover and cook for 1 ½ hours.
7. Uncover and cook for another ½ hour.

Notes

- Serves 6-8
- Serving size: ⅛ of a recipe (6.7 ounces)
- Serve over rice
- Be sure to use a pot that can go from stove top to the oven. CorningWare works well.

Source
Grandma Ledder via her mother.

Salad Recipe Ideas

HARVEST KALE 
marinated kale, brussels sprouts, manchego cheese, sunflower seeds, beets, garbanzos, sherry vinaigrette

CHICKEN CAESAR 
romaine, parmesan, homemade grilled croutons, lemon-caesar vinairgrette

ROASTED BUTTERNUT 
baby spinach, butternut squash, sharp cheddar, apples, tamari almonds, dried cranberries, maple-mustard vinaigrette

SOUTHWESTERN CHICKEN 
romaine, avocado, grilled corn, tomatoes, black beans, toasted corn, chipotle puree, balsamic vinaigrette

AVOCADO & ORANGE 
romaine, radicchio, orange, avocado, pistachios, goat cheese, fennel, lemon-mint vinaigrette

Roasted Vegetables with Balsamic Glaze

Ingredients

Roasted Vegetables

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 8 ounces Brussels sprouts, trimmed and halved
• 1/2 medium butternut squash, peeled and diced
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tsp Dijon mustard
• 1 tsp mayonnaise
• 1 teaspoon lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. 
3. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. 
4. Remove the garlic from the skins before serving.
5. Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, mayonnaise, lemon juice and some salt and pepper. 
6. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Notes
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Perfect Potato Latkes

Ingredients

• 1 ½ lbs of Idaho (russet) potatoes
• 1 small white onion
• 2-3 eggs, beaten
• 1/2 cup matzo meal
• 2 tsp salt
• 1 tsp pepper
• canola oil

Directions

1. Wash and peel potatoes.
2. Cut potato and onion lengthwise into pieces that will fit into the food processor.
3. Shred potatoes with grating disk of food processor.
4. After every two or three potatoes, move shredded potato to large bowl filled with ice water.
5. Shred onion with grating disk of food processor.
6. Wrap potato shreds in thin dishtowel or cheesecloth. Twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer them to a large mixing bowl with onions.
7. Let drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water into the sink, then mix starch into potato onion mixture. 
8. Mix in eggs, matzo meal, salt and pepper until latke mix can be formed into patties that just stick together in hands.
9. Heat 1/3 inch oil in skillet until a shred of potato immediately bubbles. Form a small amount of latke mix into a ball and place into oil until the bottom is brown. Flatten the top with slotted spatula then flip. Fry until golden brown. Flip as needed to get a firm, darker than golden crust on both sides.
10. Transfer to a sheet pan lined with paper towels to cool for two minutes, top with salt (optional-and lemon zest) then serve with applesauce and sour cream/plain Greek yogurt.

Notes

• Use a ratio of 1 small onion to every 1 ½ lbs of russet potatoes

Watch This Video Before You Freak Out: https://www.youtube.com/watch?v=AwOoMG3J4h8

Source
http://www.seriouseats.com/2014/12/how-to-make-latkes.html

http://www.myjewishlearning.com/blog/food/2014/12/15/michelin-star-latkes-and-sufganiyot

http://www.epicurious.com/articlesguides/holidays/hanukkah/how-to-fry-the-ultimate-best-potato-latkes-for-hanukkah-holiday

Baked Honey Lime Chicken Taquitos

Ingredients

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 4 boneless, skinless chicken breasts, cooked and shredded
• 12-15 medium size flour tortillas
• 2 cups shredded Monterrey jack or Mexican blend cheese
• 1 cup green enchilada sauce
• ½ cup sour cream or plain greek yogurt

Directions

1. In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
2. Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
3. Whisk together enchilada sauce and sour cream and serve with taquitos.

Notes
Recipe type: Main Dish
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 5

Source
http://www.sixsistersstuff.com/2014/06/baked-honey-lime-chicken-taquitos-recipe.html

Robinson Family Coleslaw

1/2 cup mayonnaise
2TBS apple cider vinegar
1/8 tsp salt
Pinch of pepper
2 1/2 TBS sugar

Whip all ingredients together til smooth. Then taste and add either sugar or vinegar to taste.

Hope this helps. This was one of the family recipes originally from Aunt Sally. Like Yellow rice & chicken. They are all done to taste.

Perfect Steamed Hard or Soft Cooked Eggs

Ingredients

• 1 tray of ice cubes
• 6 eggs

Directions

1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. 
2. Fill a large pot with 1 inch of water. 
3. Place steamer insert inside, cover, and bring to a boil over high heat. 
4. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
5. Serve immediately if serving hot. 
6. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. 
7. Store in the refrigerator for up to 5 days.

About This Recipe 
Yield: Makes 6 Eggs
Active time: 5 mintues
Total time: 20 minutes
Special equipment: Large pot with steamer insert

Source
http://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html