Poached eggs with tomato sauce, chickpeas, and feta.

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 jalapeños, seeded, finely chopped
• 1 15-ounce can chickpeas, drained
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon ground cumin
• 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
• Kosher salt and freshly ground black pepper
• 1 cup coarsely crumbled feta
• 8 large eggs
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• Warm pita bread

Chicken Margherita

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 pound)
• 1 tablespoon olive oil
• 2 cups Ragú Old World Style Margherita Smooth Pasta Sauce
• 4 slices fresh or packaged mozzarella cheese (about 4 ounces)
• 2 tablespoons thinly sliced fresh basil leaves

Smoky apple pork chops

If you love that smoked flavor but don't have a smoker here is an easy delicious way to make smokey apple pork chops.

• 8 pork chops
• 2 cups brewed Lapsang Souchong(smoked tea)
• half teaspoon fennel 
• teaspoon black pepper
• 1 apple chopped 

Thyme-Basted Ham with Roasted Grapes

Ingredients

• 6 to 8 pound cooked bone-in ham, trimmed
• Pepper
• 1/2 cup grape jelly
• 4 tablespoons unsalted butter (1/2 stick), cut into 4 to 6 pieces
• 2 tablespoons chopped fresh thyme
• 3 cups whole grapes, red, green, or a combination
• 4 shallots, halved lengthwise and cut into 1/4-inch slices

Deviled Eggs courtesy of Paula Dean

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Scalloped Potatoes via Martha Stewart

Ingredients

• 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
• 3 cups milk
• 1 clove garlic
• 3 tablespoons unsalted butter, softened
• Coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 5 ounces Gruyere cheese, grated

Slow Cooker Marmalade Pork Tenderloin

Ingredients

• 2 tablespoons olive oil
• 3 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1 10-ounce jar Smucker's® Sweet Orange Marmalade
• 2 teaspoons fresh ginger, grated
• 1/4 cup brown sugar
• 3 cloves garlic
• 1 large onion, sliced
• 1 package fresh mushroom caps
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes

Preparation

1. Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.
2. In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until a smooth sauce.
3. Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours.
4. Turn tenderloin a couple of times while cooking.
5. When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Serves

Yield 8 servings