3 medium or 2 large heirloom tomatoes, cut into wedges
1 head Garlic (1-2 cloves removed and left raw), top sliced off
1 T plus 1/2 t Olive oil, divided
Salt
Pepper
4 slices bread
Basil, cut in a chiffonade (ribbons)
Instructions
Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
Remove garlic and tomatoes from oven to cool slightly.
Mash garlic.
Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.
Summer is here. With it comes hot weather, peaches, and basil. I am not opposed to turning on the oven, eating soup, or making hearty winter-like dishes. But, there are some days when I need a break from the heat.
Enter the Crock Pot.
Oh trusty Crock Pot. How perfectly you cook a chicken… Meat that falls off the bone. So tender and juicy that as I was putting the leftovers into a container the other night, I ate almost as much as I put away (as the dog stood right behind me, just in case I needed him).
The Crock Pot can make dinner effortless… In goes a whole chicken, some seasonings, water, and veggies. Then cook. A few hours later some rice is added. Then cook a little more. It’s dished up, some fresh herbs sprinkled over top for a little bit of bright freshness. That’s dinner.
Last modified on 2013-06-21 23:55:56 GMT. 0 comments. Top.
Mediterranean Chicken and Rice
Recipe Type: Main, Casserole, One Dish, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
1 whole chicken
1 T olive oil
salt and pepper to taste
2 C water or stock
2 carrots, diced
1/2 C daikon radish, diced
3 cloves garlic, diced
1 onion, sliced
1/2 C kalamata olives, halved
1 C rice
1/4 t smoked paprika
1/2 t sweet paprika
salt and pepper to taste
pinch cayenne
2 T fresh basil, chopped, for topping
1 T fresh parsley, chopped, for topping
1 T fresh chives, chopped, for topping
Instructions
Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
Taste the rice and adjust seasoning if needed.
To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.
3.2.1249
Need some ideas for the leftovers?! Chicken and Rice Soup, Chicken Burritos, Parmesan and Chicken Toasts with Braised Beans…
Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
Taste the rice and adjust seasoning if needed.
To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.
Chili is good any time of the year. So are crispy, oven roasted potatoes.
So let’s combine the two.
Ok? Ok.
Here’s how it’ll go down around here… Monday = Summer Chili for dinner. Tuesday = Top Crispy Potatoes with warmed leftover Summer Chili and cheese. Bake until cheese is melty. Eat. Say Mmmmm.
Last modified on 2020-10-06 16:13:19 GMT. 0 comments. Top.
Crispy Potatoes with Chili and Cheese
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
2 medium potatoes, cut in chunks
1/2 T olive oil
1/2 t chili powder
1/2 t smoked paprika
pinch cayenne
pepper, to taste
salt, to taste
pinch red pepper flakes
Summer Chili, for topping
1/2 C cheddar cheese, grated
1/2 C cherry (or regular) tomatoes, chopped, for topping
Greek yogurt (or sour cream), for topping (opt.)
Instructions
Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
Serve topped with tomatoes and yogurt or sour cream.
1/2 C cherry (or regular) tomatoes, chopped, for topping
Greek yogurt (or sour cream), for topping (opt.)
Instructions
Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
Serve topped with tomatoes and yogurt or sour cream.
