Position an oven rack in the middle of the oven and preheat to 475 degrees.
In a small bowl, whisk together the oregano, thyme, 1/2 cup oil, the juice of 2 lemons and a pinch of salt and pepper.
Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 1 teaspoon of salt and 2 teaspoons of pepper. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken’s skin with 3 tablespoons of the oil and herb mixture.
1 bag frozen pearl onions fresh chopped parsley for garnish
In a large skillet cook bacon over medium high heat until crisp. Remove bacon from the pan and place in a slow cooker. Salt and pepper the beef. Sear the beef in the skillet in a small batch and sear on each side for 2-3 minutes per batch. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth, tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker. Add garlic, thyme, and rosemary.
1/4 teaspoon cayenne pepper
4 large eggs
1 green pepper, diced
1 cup grated pepper jack cheese Salt and pepper to taste
Spray a 13×9 pan with non-stick spray and line the dish with the tots. Do not overlap them put in a single row.
Add the olive oil to a skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8-10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
In a large bowl, mix the milk, half and half, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the remaining cheeses.
1 teaspoon vanilla extract
3/4 cup confectioner’s sugar
Preheat the oven to 325 degrees. Line your baking sheets with parchment paper or a sil pad.
Place the nuts in a food processor and process until finely ground or the texture of coarse cornmeal, 10-15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls ( about 24 ) and place about 1 1/2 inches apart on the baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes. Cool the cookies on the baking sheets for about 20 minutes. Roll the cookies in the confectioners sugar just before serving.