this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.
parmesan garlic chicken
4 boneless, skinless chicken breasts
1 tsp. olive oil
4 T white wine (cooking, or a dry wine preferred)
1/4 tsp. salt
4 garlic cloves, minced
1 tsp. basil
1/2 tsp. parsley
1/4 C parmesan cheese
1 C brown rice, uncooked
1 1/4 C chicken broth
lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving.
we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.
parmesan garlic chicken.
Happy Sunday, guys. I hope you’ve all enjoyed your extra hour today.
I’m the proud owner of Kathryn Budig’s new book, and this weekend, I decided to try a variation of her raw tomato soup recipe.
What you’ll need:
2-3 tomatoes
1 jalapeño
1/2 small onion
1 cup of basil
Garlic (2-3 cloves)
1/2 cup water
1/3 cup olive oil
Salt and pepperWhat you’ll need to do:
Using a food processor (or blender), combine all ingredients until it reaches your preferred consistency. Budig’s recipe is raw, but I prefer mine cooked, so I heated it up in a medium saucepan. Serve with crackers and a smile.
first time making basil eggplant! (Taken with Instagram)
i wrote down my mom’s recipe in traditional characters, han yu pin yin, and english, lol
塔香茄子
- oil, lots of oil, enough to deep fry eggplant
- eggplant, sliced
- 1 stalk of green onion, chopped
- 1 clove of garlic, minced
- 1 tbsp soy sauce
- 1 tbsp water
- 1 pinch of sugar
- (ginger and vinegar optional)
- BASIL!
- a hugeass pan
- chop, slice, mince ingredients
- combine soy sauce, water, and sugar in small bowl
- heat pan, wait until oil is jumping, then add the eggplants all at once
- wait until eggplants are soft, then remove
- add green onions and garlic; stir
- pour in soy sauce
- add eggplants
- add basil
- eat over rice!
Antipasti-stuffed Loaf
Sub the cheese for Daiya wedges to make this extra yummy.
Scalloped Potatoes with Sun-Dried Tomato Pesto
- 3 pounds Yukon Gold potatoes
- 1 cup Sun-Dried Tomato Pesto
- Salt and freshly ground black pepper
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
- 1 cup chicken broth or canned low-sodium broth, heated to boiling
- 2 tablespoons chopped fresh parsley
- 2 cups sun-dried tomatoes packed in oil, drained
- 1 cup freshly grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- 2 cloves garlic, crushed under a knife and peeled
- Freshly ground pepper, to taste
Steps:
- Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
- Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
- Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
- Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
- Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.
20 Summer Smoothie Recipes
Watermelon Frosty
Grapefruit Pink Smoothie
Strawberry Lemonade Frosty
Pinkie Sweet Pomegranate Smoothie
Citrus Frosty
Peaches and Cream Smoothie
Fresh Orange Juice Smoothie
Peachy Hemp Protein Smoothie
Peachy Lychee Daiquiri
Calm Chamomile Smoothie
Pina Avocado Smoothie
Kiwi Basil Smoothie
Blue Acai Smoothie
Blueberry Kickstart Smoothie
Berry-Cado Smoothie
Strawberry Banana Smoothie
Blueberry Coconut Water Frosty
Dark and Frosty Acai Smoothie
Almond Butter Shake
Chocolate Chai Shake
Baked Tomato Pasta
- 1/4 c olive oil
- 1 1/2 pounds cherry tomatoes
- 1/2 c bread crumbs
- 1/4 c freshly grated parmesan cheese
- 1/4 c freshly grated pecorino cheese
- 2 garlic cloves, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 pound bowtie pasta (or your favorite shape)
- 5-6 leaves basil, thinly sliced into strips
Preheat oven to 400°F. Pour half of the olive oil into a 13″x9″ baking dish and spread evenly along the bottoms and sides with your fingers or a pastry brush. Wash cherry tomatoes and pat dry. Slice each tomato in half and place them in the baking dish, skin-side down, to form a single layer in the baking dish. Fit in as many tomatoes as you can.
In a small bowl, combine bread crumbs, cheeses, and garlic and mix with a fork. Sprinkle the mixture evenly over the tomatoes. Sprinkle salt & pepper over the tomatoes and bread crumb mixture, and finally, drizzle the remaining olive oil over the top. Place the baking dish in the oven and bake for 20-25 minutes, or until top begins to brown.
Once the baking dish is in the oven, bring a large pot of water to a boil. Add pasta and cook to al denté. Ideally, the pasta should be drained immediately before or after the baking dish is removed from the oven. Once you remove the dish, use the back of a large spoon to stir the tomatoes, squishing them to release their juices. Pour the drained pasta into the baking dish and stir well.
To slice the basil, stack the leaves together and roll up lengthwise. Then, chop the roll in pieces about 1/8″ wide. Fluff the basil gently with your finger tips and sprinkle over the pasta and tomatoes.
Serve with additional parmesan cheese as a garnish. This dish also makes fantastic leftovers!
(baked) fried green tomato stacks. another to-do before my tomatoes are gone!
15 Minute Creamy Avocado Pasta
by
Prep Time: 5 mins
Cook Time: 10 mins
Keywords: food processor stove top entree side pasta entree vegetarian vegan soy-free nut-free gluten free option
Ingredients (2 servings)
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 2-3 garlic cloves, to taste
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta
- Freshly ground black pepper, to taste
Instructions
- 1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
- 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
- 3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
- Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.