Roasted Veggies

This is one of my favorite sides to make and it is super easy!

Ingredients 

3 sweet potato 

1 red bell pepper 

1/2 red onion 

olive oil 

salt 

pepper 

thyme 

Directions 

Chop veggies and toss them in olive oil, salt, pepper, and thyme. Roast in the oven at 400 until tender and the flip to broil for another minute or two! 

Slow Cooker Salsa Verde Honey Lime Chicken

We love making this and using the chicken throughout the week for salads, tacos, nachos, and quesadillas. I usual don't add any hot sauce because it always taste great without it!

Ingredients: 

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup mild salsa verde (I use Herdez in the jar)
• 1/3-1/2 cup honey
• 1/2 cup lime juice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Hot sauce to taste

Directions:

1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spicier.

Taylor's Favorite BBQ Chicken

This chicken is so yummy and it is super nice because you bake it, instead of grilling it (since Taylor and I don't have a grill). We also really love this recipe because it makes great leftovers!

Ingredients

• 3 cups your favorite barbecue sauce
• 1/2 cup peach preserves 
• 1 clove garlic, grated
• Hot sauce, to taste 
• Olive oil, for drizzling 
• 14 bone-in, skin-on chicken thighs 

Directions

Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.

Preheat the oven to 400 degrees F.

Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.

Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!

Janel's Amazing Oregon Berry Pie

Ingredients

• 1 (9 inch) unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries (or a mix of berries...we had raspberries, blueberries and Oregon hood strawberries in it)

• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Lauren's Taco Steak Marinade

For about 1 lb meat, we had a tougher meat on hand, and it turned out to be very tender, we used Beef Chuck Flat Iron Steaks...Corey does grill things well though...so credit also should be given to him :)

1/4 cup olive oil
2-3 tbsp honey
2 tbsp soy sauce
2 tsp lemon juice
1/2-1 tsp balsamic vinegar (add more if you think it needs more acidity and kick)
1/2- 1 tsp red wine vinegar (add more if you think it needs more acidity and kick)
1-2 tsp kosher salt (I taste it, and if not quite salty, I add more, start with 1 tsp first)
1/8-1/2 tsp chipotle powder, depending how spicy you like it (I did less than more)
1/8-1/2 tsp cumin, depending how much you like cumin flavoring (I did less than more)

These amounts are a guess, I kind of winged it today, but it was delicious! The whole family loved it!

Marinate for a whole day, 24 hours.