Slow Cooker Lemon Garlic Chicken

With thighs nestled gently into the bottom of the crock pot. I didn’t include the word “nestled” to be all kitchen showy. That’s exactly what the recipe says to do – nestle the chicken thighs. So, as I slowly rocked each thigh into place, I asked if it wanted to hold its wubby and then gently sang twenty minutes of “Hush Thee My Rowan.”

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Cayenne Chicken and Roasted Brussels Sprouts

Say hello to the Dinner of the Devil! If you’re looking for a meal that will quite literally bring tears

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Brussels Sprouts with Figs and Bacon

Too many people don’t know how to cook sprouts. If you’re one of them, here’s a sweet and savory recipe

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Tomatillo Sauce and Guacamole

Tomatillos are suddenly giving jalapeno peppers a run for the money as the primary Latin star of my kitchen. Lying in size somewhere between the cherry and the beefsteak, green and slightly sticky to the touch, they are strikingly appealing yet sadly hidden away by a curious and lackluster greenish-brown husk.  Also known as the “husk tomato” or “jamberry,” the tomatillo has been a staple of Mexican and Guatemlan cuisine for centuries, both cooked and raw, primarily in sauces to amp up the flavor of the meal and to offset the flavor of any hot peppers included in a recipe.

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Nuclear Submarines

These sandwiches deserve an accompanying score by Bernard Herrmann. These sandwiches are my Birth of a Nation, and take about as long to make as the movie. Delicious to eat at the moment of completion, delicious to eat re-heated out of the refrigerator… hell, pull a chair right up to the refrigerator and eat them cold right off the shelf!

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