We have been enjoying our garden this summer! Slow roasted tomatoes are such a great side to a dinner or as an appetizer. Jeremy and I were thinking they would be yummy to use for a bruschetta, but we haven’t done that yet. I got this recipe from fine cooking.com.
The whole recipe doesn’t really have measurements. It just depends on how many tomatoes you are using.
Put down foil on a cookie sheet and spray with non stick spray. Drizzle a little olive oil over the pan. Cut the tomatoes in half through the equator and place cut side up on the cookie sheet.
Sprinkle/Drizzle the following on each tomato half:
- balsamic vinegar
- thyme (or another fresh herb)
Roast on 300-325 for anywhere from 2.5 (more ripe) -4 hours (less ripe) until the tomatoes have collapsed. We sprinkle feta on them, but I’m sure mozzarella or another cheese would be great as well!
My mom made this a couple of months ago at the lake. It is SO good! Jeremy and I will sometimes just use the Uncle Ben’s 2 minute rice, but if you have extra time, this rice is worth it!
- Frozen chopped carrots
- Frozen chopped onions
- Olive oil
- Chicken Broth
Cook the rice according to directions. Saute onions and carrots in olive oil. Add the cooked rice to the pan and stir for a couple of minutes until it gets a little sticky.
Then pour chicken broth over the rice and let it cook on low until all the liquid is gone. Enjoy!
This is SOOOO good!!!
I adapted it from food.com. It is so delicious and easy!
- 3 chicken breasts
- 1 can of great northern beans
- 1 can of corn
- 1 packet of taco seasoning (choose your hotness)
- 1 can of rotel
- 1 can of cream of chicken soup
- 2 cups of chicken broth
Place the chicken in the bottom of the crock pot. Pour on corn and beans. Combine taco seasoning, rotel, cream of chicken soup, and chicken broth. Pour in crockpot.
Cook on low for 9-10 hours.
When you’re ready to eat shred the chicken and mix in sour cream. Add cheese!
My friend Whitney gave me this recipe! It is SOO good!
- What you need:
- 2 cans of mexicorn
- 1 cup of mayo
- 1 cup of sour cream
- 2 cups of shredded cheddar cheese
Mix it all together and bake at 350 for 30-45 minutes. Serve with fritos.
I can’t believe I haven’t ever put these on here. I put the chips in quotations because there are recipes out there that truly make crispy zucchini/squash chips. This isn’t necessarily those. They are still crispy and yummy, but not quite to the extent of chips. You still have a little softness involved.
When I was little I told my mom that I was allergic to squash. I thought that she believed me, but I really think she just chose to fight her battles. I never liked how squishy it felt and always hit my gag reflex on the way down. These “chips” are so tasty, yummy, and easy! I’ll be surprised if your kids try to tell you that they are allergic to these. 🙂
What you need:
- Olive Oil
I normally fill up a normal baking sheet with 3 total squashes and zucchinis (so this is 2 zucchinis and 1 squash). Wash and slice into skinny pieces. Put down aluminum foil and spray a good bit of olive oil PAM on it. Place the slices next to each other on the cookie sheet.
Spray a good bit of olive oil PAM again and sprinkle salt (you can also use normal olive oil, but this is less caloric). Bake at 425 for 15-30 minutes depending on how thick your slices are and how crunchy you want the “chips.” The reason I recommend aluminum foil is because sometimes these babies get stuck, and it’s a whole lots easier to throw away foil then scrub your cookie sheet.
I got this recipe from Diary of a Recipe Addict. You can either grill it or bake it. I have always baked it just because we have so many other things we love to grill.
You will need:
- 1-2 pounds of Chicken Tenderloins (or chicken breasts cut into strips)
- 12 oz of Bacon (uncooked)
- garlic powder (to taste)
- chili powder (to taste)
- Brown sugar
Season the chicken with garlic powder and chili powder- depending on how spicy you want your chicken. Wrap each piece of chicken in bacon (you can use an entire slice of bacon, or cut each of your strips in half. Just depends on how much bacon taste you want). Roll the chicken piece in brown sugar. Place it on a greased pan (I would also put it on aluminum foil).
**You can freeze them at this point. Just take them out of the freezer and put them in the refrigerator to thaw the morning that you want to cook them that night!
Bake at 400 degrees for 20-40 minutes until chicken is done. You can also grill it. Enjoy! 🙂
I got this recipe from Chef-In-Training. I’ve never eaten this at Outback, but it looked delicious!
- 4 boneless skinless chicken breasts
- 6 slices of bacon (cooked crisp)
- 1/2 cup of your favorite honey mustard (if you don’t like honey mustard then you could do your favorite dressing)
- 1 cup of fresh sliced mushrooms
- 2 cups shredded cheese
Sprinkle the chicken with salt. Heat a little oil in a skillet over medium high heat and sauté chicken breasts on both sides 3-5 minutes until browned. Move the chicken to an 11×7 inch pan.
Layer it first with honey mustard, then mushrooms, then bacon, and last cheese.
Bake at 350 for 20-40 minutes until your chicken has an internal temperature of 160 degrees. If the cheese started to burn before the chicken is done then you can tent the pan with aluminum foil until the chicken is done.