Baked Garlic Chicken

 2/3 cup olive oil
 1/4 cup red wine vinegar
 20 cloves garlic
 1 teaspoon dried thyme
 1 teaspoon dried rosemary (I sometimes substitute fresh basil)
 1 teaspoon dried oregano
 1/2 teaspoon red pepper flakes
 1 large whole chicken, cut into 6 serving pieces
 1 teaspoon olive oil, or as needed
 1 pinch salt and freshly ground black pepper to taste
 2 tablespoons chopped fresh Italian parsley (optional)


Directions

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. 
• Top with chopped italian parsley.

Breakfast slow cooker casserole

Breakfast casserole in the crock pot! Cooks while you sleep! 
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Ingredients:
1 bag 26 oz. frozen hash browns
17 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage ( I used chicken sausage)
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
- cook sausage, drain, and set aside
- spray crock pot and evenly spread hash browns at the bottom
- spread fillings on top of hash browns (sausage, peppers, onions, etc)
- spread cheese on top of all of the fillings
- crack eggs and mix well in separate bowl
- add mustard, salt, pepper and mix
- pour egg mixture over everything and set crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Home made veggie marinara

3 cups of frozen tomatoes
1-2 tablespoons of olive oil
1 tablespoon of garlic
1 medium size onion
1/2 package of frozen peppers
6 ounces of mushrooms, sliced
thyme
oregano
basil
salt
pepper



Blanche tomatoes
Strain and mash tomatoes in a strainer
Heat olive oil in a frying pan
Brown garlic and onion in the pan
Add peppers and mushrooms and stir fry
Add tomatoes and simmer
Add in thyme, basil, and oregano to taste (also salt and pepper)

Shu Mai Soup

1 package of Trader Joe's chicken Shu Mai
1 box of Trader Joe's Miso Ginger Broth

Combine both boxes in a pot, bring to boil, boil for 1 minute (shu mai are pre-cooked), serve.