Ingredients:

• 1 whole chicken, cut into pieces
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• 200g bacon, diced
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• 250g button mushrooms, sliced
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• 4 cloves garlic, minced
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• 2 onions, chopped
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• 3 carrots, chopped
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• 2 cups Burgundy wine
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• 2 cups chicken broth
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• 2 tbsp tomato paste
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• 4 sprigs fresh thyme
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• 2 bay leaves
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• Salt and pepper to taste
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• 2 tbsp olive oil
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Instructions:

In a large Dutch oven, heat olive oil over medium heat

Add bacon and cook until crispy

Remove and set aside

Season chicken pieces with salt and pepper, then brown in the same pot until golden on all sides

Remove and set aside

Add onions, garlic, and carrots to the pot

Cook until softened

Return chicken and bacon to the pot

Add mushrooms, thyme, and bay leaves

Pour in Burgundy wine and chicken broth

Stir in tomato paste

Bring to a simmer, then cover and cook over low heat for 1

5 to 2 hours, or until chicken is tender

Remove bay leaves and thyme sprigs

Adjust seasoning if needed

Serve hot with crusty bread or over mashed potatoes

Ingredients:

• 2 apples, thinly sliced
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• 2 pears, thinly sliced
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• 1/2 cup pomegranate seeds
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• 4 cups mixed salad greens
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• 1/2 cup crumbled feta cheese
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• 1/4 cup chopped pecans
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• 1/4 cup red onion, thinly sliced
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• For the vinaigrette:
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• 1/4 cup pomegranate juice
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• 2 tablespoons balsamic vinegar
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• 1/4 cup olive oil
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• 1 tablespoon honey
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• Salt and pepper to taste
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Instructions:

Slice the apples and pears and put them in a large bowl

Add the mixed salad greens, pomegranate seeds, crumbled feta cheese, chopped pecans, and thinly sliced red onion

Use a different bowl to mix the vinaigrette

Add the honey, salt, pepper, olive oil, and pomegranate juice and mix them together using a whisk

Add the pomegranate vinaigrette to the salad and mix it all together by tossing it

Serve right away as a tasty and refreshing salad

Ingredients:

• 1 cup mayonnaise
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• 1/4 cup apple cider vinegar
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• 2 tablespoons lemon juice
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• 1 tablespoon prepared horseradish
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon Dijon mustard
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon black pepper
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• 1/2 teaspoon salt
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Instructions:

Put apple cider vinegar, lemon juice, horseradish, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, black pepper, and black pepper in a bowl

Blend and smooth everything out with a whisk

Put it in the fridge for at least an hour before serving so the flavors can mix

In the last few minutes of cooking, brush it on chicken, pork, or ribs that have been grilled or smoked

As a side sauce to dip things in

Ingredients:

• 12 chicken wings
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• 3 cloves garlic, minced
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• 1 tsp black pepper
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• 1/2 cup blue cheese dressing
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Instructions:

Get the oven ready by heating it up to 400F 200C

Put black pepper and minced garlic in a bowl and mix them together

Spread the mixture out on top of the chicken wings

Put the wings on a baking sheet that has parchment paper on it

Put it in the oven for 25 to 30 minutes, or until it turns golden and crispy

Take it out of the oven and let it cool down for a while

Blue cheese dressing should be served with the wings so that you can dip them in it

Ingredients:

• 1 cup quinoa
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• 2 cups water
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• 2 medium zucchinis, sliced into rounds
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• 1 can 15 oz chickpeas, drained and rinsed
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• 1/2 red onion, finely chopped
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• 1/2 cup cherry tomatoes, halved
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• 1/2 cup cucumber, diced
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• 1/4 cup fresh parsley, chopped
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons olive oil
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• 2 tablespoons lemon juice
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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Instructions:

Rinse the quinoa under cold water and drain

In a medium saucepan, combine the quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed

Remove from heat and let it cool

Preheat a grill or grill pan over medium-high heat

Brush the zucchini rounds with olive oil and season with salt and pepper

Grill for 2-3 minutes per side or until grill marks appear and the zucchini is tender

Remove from heat and let cool, then chop into bite-sized pieces

In a large salad bowl, combine the cooked quinoa, grilled zucchini, chickpeas, red onion, cherry tomatoes, cucumber, and fresh parsley

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper

Pour the dressing over the salad and toss to combine

Sprinkle the crumbled feta cheese on top of the salad

Serve the Zucchini Chickpea Quinoa Salad immediately or refrigerate for a few hours before serving to allow the flavors to meld

Ingredients:

• 4 cups frozen watermelon cubes
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• 1/2 cup sweetened condensed milk
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Instructions:

In a blender or food processor, blend the frozen watermelon cubes until smooth

Add the sweetened condensed milk and blend until well combined

Transfer the mixture to a shallow dish and freeze for at least 4 hours or until firm

Before serving, let the sherbet sit at room temperature for a few minutes to soften slightly

Scoop and serve the watermelon sherbet

Enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts
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• 1 cup breadcrumbs
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Instructions:

Preheat oven to 400F 200C

Cut the chicken breasts into bite-sized pieces

Coat each chicken piece in breadcrumbs, ensuring they are evenly covered

Place the coated chicken pieces on a baking sheet lined with parchment paper

Bake in the preheated oven for 15-20 minutes, or until the nuggets are golden brown and cooked through

Serve hot with your favorite dipping sauce

Ingredients:

• 1 cup butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 1/4 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup white chocolate chips
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• 1 cup dried cranberries
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• 1 cup chopped walnuts
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Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the white chocolate chips, dried cranberries, and chopped walnuts

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 lb ground beef
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• Salt and pepper to taste
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• 4 burger buns
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• 4 oz brie cheese, sliced
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• 1/2 cup fresh blueberries
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• 1/4 cup BBQ sauce
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• 2 tablespoons red onion, finely chopped
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• 2 cups arugula leaves
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• 1 tablespoon olive oil
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• 1 teaspoon balsamic vinegar
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Instructions:

Preheat your grill to medium-high heat

Divide the ground beef into 4 equal portions and shape them into burger patties

Season each patty with salt and pepper

Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare, or until your desired level of doneness is reached

During the last minute of grilling, add a slice of brie cheese to each patty and allow it to melt

While the burgers are cooking, combine the fresh blueberries and BBQ sauce in a small saucepan

Heat over low heat, stirring occasionally, until the blueberries break down and the sauce thickens slightly

In a separate bowl, toss the arugula leaves with olive oil and balsamic vinegar

Toast the burger buns on the grill for a minute or until lightly browned

Assemble the burgers by placing a brie-topped patty on the bottom half of each bun

Spoon some blueberry BBQ sauce over the cheese

Add chopped red onions and a handful of dressed arugula

Top with the other half of the bun

Serve your Blueberry BBQ Brie Burgers hot, and enjoy!

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks
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• 1/2 cup balsamic vinegar
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• 1/4 cup olive oil
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• 1/4 cup honey
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• 2 cloves garlic, minced
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• 1 tsp dried rosemary
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• 1 tsp dried thyme
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• Salt and pepper to taste
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Instructions:

Mix the olive oil, honey, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper in a bowl

Put the chunks of pork into the slow cooker

Cover the pork with the balsamic mixture

Once the pork is soft and readily shreds with a fork, cook it covered and on low for 6 to 8 hours

After cooking, shred the pork with two forks in the slow cooker so that it can absorb the delicious sauce

Enjoy while hot!