Christina's Slow Cooker Lemon Rosemary Chicken

original recipe

1 whole roasting chicken or 4 chicken thighs
1 small onion, chopped and divided
1 lemon, cut into 1/8ths and divided
1 cup chicken broth
1/2 C white wine
2 tsp dry rosemary
salt and pepper

Brown chicken in pan. Set aside.

Add 1/2 onion to slow cooker. Add 1/2 lemon (4 pieces). Add chicken. Add remaining lemon. Add remaining onion. Add 1 tsp rosemary. Pour chicken broth and wine over. Sprinkle remaining rosemary. Salt and pepper to taste.

Cook on high 1 hour then lower to low for 3-4 hours or until chicken juices run clear. Serve with rice or potatoes and another vegetable side such as sauteed green beans and carrots or salad.

Christina's Roasted Sweet Corn and Tomato Soup

from Our Best Bites

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained (1 medium bell pepper)
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Christina's Borscht

from Perry's Plate

1 T oil

1 1/2 c. chopped or shredded onion

1 - 1 1/2 lb. beef stew meat

5 med beets, shredded (4 cups)

1 c. chopped carrots

1 can tomato paste

3 quarts beef stock

3-4 large potatoes (3 cups)

1 small - medium head cabbage, shredded (5-6 cups)

1 c chopped green bell pepper (optional)

3 T sugar

1/3 c. lemon juice

1 T salt

1/2 T pepper

1 clove garlic, minced

1 T fresh dill weed, chopped

Heat oil in large skillet over med-high heat. Add stew meat and sauté until outside is browned, about 2-3 min. (Do not cook until done.) Remove from pan and keep warm.

Add onion to the skillet and saute 5-7 minutes. Add beets and carrots to the skillet, sauté for 10 min; add more oil if necessary. Stir in tomato paste; remove from heat and set aside.

In a large stockpot, bring 2 1/2 quarts beef broth to boil over high heat. Add potato and cook for 3 min. Add reserved beef, beet-tomato paste mixture, cabbage, green pepper, sugar, lemon juice, salt and pepper. Reduce heat and simmer for 15 min. Add remaining beef broth to reach desired consistency.

Remove from heat. Stir in garlic and dill. Serve hot with a dollop of sour cream. Serves 12.