Salmon with Caramelized Onions and Carrots

2 Tbsp. olive oil

2 Tbsp. butter

4 onions, coarsely chopped

3 c. baby carrots

4 cloves garlic, minced

1 1/2 lb. salmon filet

1/2 tsp. salt

1/8 tsp. pepper

1/2 tsp. dill weed

Place olive oil and butter in a 4-quart crockpot. Add onions, baby carrots, and garlic; site; cover, and cook on LOW for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize. Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on LOW for 1-2 hours until salmon flakes when tested with a fork. At one- hour time, if salmon is done, turn crackpot off and keep covered until serving time.

Corn Bread

1 c. all-purpose flour

3/4 c. cornmeal

2-3 Tbsp. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1 Tbsp. butter

2 beaten eggs

1 c. milk

1/4 c. cooking oil or melted butter

Stir together flour, cornmeal, sugar, baking powder, and salt; set aside. Add the 1 tablespoon butter to a 9x1 1/2-inch baking pan. Place in a 400 oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan. Meanwhile, in a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into pan. Bake for 15-20 minutes or until a wooden toothpick near center comes out clean.

Garlic Mashed Potatoes

3 medium baking potatoes, peeled and coarsely chopped
1 tsp. salt
4 Tbsp. butter, at room temperature
1/4 c. sour cream, at room temperature
1 tsp. finely minced garlic
1 Tbsp. (or more) milk at room temperature or warmed (may not be needed)
Salt
Pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes OR place in crock pot (fill water to just above potatoes) and cook on LOW for 6 hours. Drain the potatoes and place in mixing bowl. Add the butter, sour cream, and garlic; mix well. If necessary, add milk, one tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper if needed.

Slow Cooker Pepper Steak

3 lb. sirloin steak, cut into strips
2 Tbsp. vegetable oil
1 heaping Tbsp. minced garlic
1 onion, chopped
1/2 c. reduced-sodium soy sauce
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground ginger
2 tsp. sugar
3 green bell peppers, cored, seeded and cut into strips
1 Tbsp. corn starch
1/4 c. cold water
white rice

Heat oil in large skillet over medium-low heat. Brown steak on both sides. Sprinkle garlic over steak while it cooks. Transfer steak and pan juices to slow cooker. Add onion, soy sauce, salt, black pepper, ginger, and sugar. Stir. Cover and cook on LOW 6 to 8 hours until meat is tender (up to 10 hours). In final hour of cooking, add peppers. Mix corn starch with water and add to thicken sauce.

Guacamole

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
Onion powder (to taste)
1 tablespoon chopped cilantro (optional)
1 clove garlic, minced
Sri Racha (to taste)

Mix all ingredients together. Let sit at room temperature for 1 hour and then serve.

Basalmic Roasted Chicken Thighs

6 chicken thighs, with bone and skin
1/2 c. extra virgin olive oil
3 Tbsp. balsamic vinegar
2 garlic cloves, pressed
1/2 tsp. salt
1/4 tsp. pepper

Mix oil, vinegar, garlic, salt, pepper in small bowl. Add chicken, coating thoroughly. Place the chicken and marinade in a rimmed baking pan or dish. Roast uncovered in a 350 degree oven until brown and cooked through, about 35-40 minutes.

Aunt Deanna's Gourmet Potatoes

8-10 large cooked potatoes
1/2 c. butter
2 cans cream of chicken soup
1 1/2 c. shredded cheese
1/3 c. diced onion
1 c. sour cream
1/2 tsp. salt

Mix and pour over cut up potatoes. Bake at 350 and heat through, about 30 minutes.