Creamy tomato slow cooker chicken from Betty Crocker

Betty Crocker is known for sharing some of the best recipes that can be found on the internet. When the following recipe was shared with me via their newsletter, I knew it was one I was going to have to share with you all, and try myself.

CREAMY SLOW COOKER CHICKEN
Ingredients 

• 4 boneless skinless chicken breasts (about 1 1/4 lb) 
• 2 cloves garlic, finely chopped 
• 1 1/2 teaspoons dried basil leaves 
• 1/2 teaspoon dried oregano leaves 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 jar (15 oz) Alfredo sauce 
• 1 can (14.5 oz) diced tomatoes, drained 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 8 oz uncooked pasta (such as penne or mostaccioli) 
• 2 tablespoons cornstarch 
• 2 tablespoons water 
• 1/2 cup shredded Italian cheese blend (2 oz), if desired 

Directions
1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
5 Serve chicken with pasta; top with cheese.

Expert Tips 

• Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal. 
• If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day! 
• Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.

50 ways to use your basil

(Photo credit: Darny)

Last week, while out celebrating a short work night with a friend/co-worker, I ran into a friend/customer of mine from another restaurant that I used to work at. He apparently has an overabundance of basil taking over his garden and he requested that I share some recipes so he could use up the crop.

While considering all of the ways that basil can be used, strains of Paul Simon's "Fifty Ways to Leave Your Lover" played through the background of my brain. I decided to write up a list of fifty ways to use up an abundance of this versatile herb. So here you go John, Fifty Ways to Use Your Basil ;-)

1. Chicken and basil cream sauce
2. Portobello bruschetta
3. Tomato and mozzarella salad
4. Basil beer bread
5. Chicken Caprese
6. Salmon burgers with basil mayonnaise
7. Roasted red pepper and tomato soup
8. Spinach and basil dip
9. Portobello and goat cheese pita
10. Pesto chicken salad
11. Garden fresh lasagna
12. Blueberry basil soda
13. Mango bruschetta
14. Garlic herb bread
15. Parmesan pork roast
16. Strawberry basil margarita
17. Basil pesto recipe
18. Heirloom tomato pie
19. Pesto olive chicken
20. Pesto bacon pizza
21. Basil infused lemonade
22. Grilled chicken with summer tomatoes
23. Baked snapper with chilies, ginger and basil
24. Rich and creamy tomato basil soup
25. Tomato basil pasta sauce
26. Basil goat cheese pizza
27. Basil shrimp
28. Simple basil syrup
29. Basil infused lychee lime pops
30. Meyer lemon and basil sorbet
31. Italian lemonade
32. Basil lime cooler
33. Fresh tomato, basil and garlic sauce over angel hair pasta
34. Whole wheat spaghetti with lemon, basil and salmon
35. Green goddess dressing
36. Watermelon, chili and basil ice pops
37. Corn and black bean salad with basil lime vinaigrette
38. Basil gnocchi
39. Basil butter
40. Honey basil cookies
41. Lemon lime basil shortbread cookies
42. Mozzarella basil bread
43. Sun dried tomato basil bread
44. Basil focaccia bread
45. Strawberry basil shortcakes
46. Mixed berry gazpacho with basil
47. Smothered yellow squash with basil
48. Thai beef with basil
49. Scallops with cream and basil
50. Roasted eggplant with basil

And for those of you who now have Paul Simon stuck in your head, here you go!

Basil butter recipe

(Photo credit: latisha (herbmother))

This rich, herb infused butter is a quick way to perk up a summer steak, add some oomph to your veggies or top off a crusty loaf of bread. It is easy to make and such a simple way to boost your summertime meals.

BASIL BUTTER
Ingredients

• 1 cup softened butter
• 1/2 cup finely chopped basil
• Kosher salt and freshly ground pepper to taste

Directions

Combine all ingredients and stir until combined. Place butter mixture on a sheet of waxed paper and roll into a cylinder approximately 6 inches long and 2 inches in diameter. Twist ends to seal. Refrigerate at least 2 hours before using so it is firm and easy to cut into portions. Store up to 1 week in the refrigerator. 

Green goddess dressing recipe

Green goddess dressing served as a dip for raw vegetables (Photo credit: Wikipedia)

I tried my first green goddess dressing while working at Cobblestone Cafe. At first, I was skeptical of any dressing that contained so much "greenery", but once I let down my guard I was pleasantly surprised by just how delicious it was! If you have never tried it, I highly recommend this dressing to everyone.

GREEN GODDESS DRESSING
Ingredients

• 1 cup mayonnaise 
• 6-7 scallions, chopped (use both green and white parts of the scallion)
• 1 cup chopped fresh basil leaves 
• 1/4 cup freshly squeezed lemon juice
• 2 cloves chopped garlic
• 1-2 teaspoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper 
• 1 cup sour cream

Directions
Place all ingredients except sour cream in a blender and blend until smooth. Add sour cream and process until just blended. Cover and refrigerate until ready to use.

Cook's Notes-Many recipes include 1-2 teaspoons of anchovy paste in them. As I am allergic to all things fish, I leave it out of my recipe. If you wish to add it, feel free to!

Basil lime cooler recipe

(Photo credit: Wikipedia)

This recipe uses a simple basil syrup (found HERE) as its base ingredient. It is a unique-and delicious-variation from other summer cocktails and will quite possibly become a favorite of yours throughout the summer months.

BASIL LIME COOLER
Ingredients

• 1 ounce basil syrup
• 1/2 ounce freshly squeezed juice
• 1 1/2 ounces vodka
• 3 basil leaves
• 2 to 3 ounces seltzer
• sprig of fresh basil for garnish

Directions
Combine syrup, juice and vodka in a cocktail shaker filled with ice. Shake vigorously. Strain into a Collins glass filled with ice. Top with seltzer water and garnish with a sprig of fresh basil.

Collins Glass Set

Simple basil syrup recipe

Basil (Photo credit: ~Brenda-Starr~)

Tis the season for an abundance of basil and there are tons of ways to enjoy this flavorful herb: add it to your summer salads, use it generously in Italian dishes, add a little to baked goods. The uses are virtually endless! For a new and exciting twist to your summer drinks, make this simple basil syrup recipe and add it to lemon and limeade, cocktails and more.

BASIL SYRUP
Ingredients

• 1 cup water
• 1 cup sugar
• 6 fresh basil leaves

Directions
Combine all ingredients in a sauce pan and bring to a simmer over medium heat. Turn heat up to high and bring to a rolling boil, stirring to ensure the sugar has completely melted. Reduce heat and simmer again for ten minutes. Remove from heat and allow to cool thoroughly before straining through a fine mesh sieve. Can be stored for up to one week or used immediately.

Spinach basil dip recipe from Betty Crocker

Two of my favorite summer greens are basil and spinach. They are so versatile and delicious, it's no wonder they are staples in my summer time recipes. This recipe from Betty Crocker combines the two of them in a dip that is so incredibly good.

SPINACH BASIL DIP

• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain 
• 3/4 cup reduced-fat mayonnaise or salad dressing 
• 1 1/2 cups Yoplait® All Natural Fat Free plain yogurt (from 2-lb container) 
• 1 can (8 oz) water chestnuts, drained, chopped 
• 1/4 cup chopped fresh basil leaves or 1 tablespoons dried basil 
• 2 tablespoons chopped green onions 
• 1/2 teaspoon garlic salt 

Directions
In large bowl, mix all ingredients except raw vegetables or crackers. Serve with pita chips or raw vegetables for dipping.

Expert Tips
Try tasty dippers like baby carrots, sugar snap peas, sliced cucumber or halved grape or cherry tomatoes. Top with chopped, sweet red pepper for a garnish and serve with additional slices of red pepper with the dip.

Chicken Caprese recipe from Knorr

Caprese salads are one of my favorite summertime meals-they are light, they are cool, they are delicious and best of all-they are easy to prepare! This recipe from Knorr turns a classic Caprese salad into a delicious summertime meal by adding chicken.

CHICKEN CAPRESE

• 4 boneless, skinless chicken breast halves (about 1-1/4 lb.) 
• 1 Tbsp. olive oil 
• 1/2 cup onion, finely chopped 
• 1 large tomato, finely chopped 
• 1 tub Knorr® Homestyle Stock - Chicken 
• 3/4 cup water 
• 1/2 cup small cubes mozzarella cheese (about 2 oz.) 
• 2 Tbsp. thinly sliced fresh basil leaves 

DIRECTIONS 
Heat oil in 12-inch nonstick skillet over medium high heat and cook chicken, turning once, 3 minutes. Stir in onion and tomato and cook, stirring occasionally, until onion is tender, about 3 minutes. Add water and Knorr® Homestyle Stock - Chicken to skillet and stir until Stock is melted. Bring to a boil over high heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about about 3 minutes. Arrange chicken on serving platter. Stir in cheese and basil and cook until cheese begins to melt, about 1 minute. Serve sauce over chicken.

Chicken and basil cream sauce recipe

(Photo credit: Wikipedia)

Next to rosemary, basil is my favorite herb to cook with. I have been experimenting with it in new and different ways, and for the most part I have been very pleased with the results. This recipe is a more traditional use of the herb and I think it is absolutely amazing.

CHICKEN AND BASIL CREAM SAUCE

• 1/4 cup panko 
• salt and pepper to taste
• 4 chicken breasts
• 2 tablespoons oil
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan Romano blend cheese
• 1/4 cup fresh basil, cut chiffonade

Directions
In a shallow bowl, add panko, salt and pepper. Stir to combine. Rinse chicken under cool water then dredge in panko mixture, coating well. Heat oil in a skillet and add chicken. Cook until browned on both sides and the juices run clear. Remove chicken and keep warm while you make the sauce. Add broth to the skillet and bring to a boil over medium heat. Using a spoon, scrape up the browned bits from the chicken as the broth cooks. Add cream and boil for one minute then reduce heat. Add cheese, basil and salt and pepper. Stir frequently while the sauce warms. Once warmed through, pour the sauce over top of the chicken and serve immediately.

Garlic herb bread recipe

(Photo credit: Wikipedia)

This recipe makes a delicious loaf of bread that pairs well with Italian foods, soups, stews and chilis. 

GARLIC HERB BREAD

• 2/3 cup warm water (90-100 degrees)
• 1 3/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 teaspoons butter, softened
• 2 garlic cloves, minced
• 2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried basil
• 2 tablespoons olive oil

Directions

In a small bowl, add warm water, yeast and sugar. Allow to sit, undisturbed, until foamy (about 10 minutes). While yeast is foaming, add butter, garlic, flour ans seasonings to a large bowl and mix thoroughly with your fingers. While mixing, "rub" the butter into the dry ingredients with your fingers-this will create small crumbs. When yeast is ready, slowly pour wet ingredients into the dry, stirring with a wooden spoon. When mixed, turn out onto a floured surface and knead 10 minutes, until dough is smooth and elastic.  Pour 2 tablespoons of olive oil into the bottom of the bowl and add dough, turning once to coat. Cover with a towel and allow to rise in a warm spot for an hour. After an hour, punch down dough to remove air bubbles. Shape into a loaf and place in a well sprayed and floured bread pan. Cover and allow to rise an additional hour. Preheat oven to 375 degrees F. Bake bread 30-40 minutes, until golden on top. Allow to cool in pan 10 minutes before gently turning out onto a rack to cool completely.

Bruschetta recipe

 (Photo credit: Wikipedia)

BRUSCHETTA

• 1 clove garlic, peeled and halved
• 16 slices (about 3/4-inch thick) French bread
• 4 medium tomatoes, seeded and diced
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 teaspoon balsamic dressing
• 1 teaspoon lemon juice
• 1 tablespoon minced fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 16 leaves fresh basil

Directions

Preheat oven to 350 degrees F. Rub the cut side of the garlic on one side of the bread and place garlic side down on a baking sheet. Bake 5 minutes on each side. While bread is baking, combine tomato, onion, oil, dressing, juice and seasonings in a bowl. Spoon 2 tablespoons of the mixture onto each slice of bread and top with a basil leaf.