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