Chuck roast isn’t normally my favorite cut because it can get powdery and stringy by the time it finally tenderizes. Enter the magical water oven to the rescue! I’ve found that with a little bit of seasoning and a long soak in theSousVide Supreme, you can get a big pile of tender and moist shredded beef
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      ref: http://everydaypaleo.com/2012/02/14/champion-chicken-skewers-recipe-and-the-paleo-pals-have-arrived/champion-chicken-recipe/

Serves 16 Enjoy this savory dip, a mixture of delicious crab and artichokes in a creamy base, with crostini, pita chips, crackers or crudités. Ingredients 1 (8-ounce) tub lump crabmeat 1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped 1/2 cup diced red bell pepper 1 (8-ounce) package Neufchâtel cheese 1/2 cup light
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