With a bold marinade like this chunky
sundried tomato and basil recipe, you can keep other ingredients in the dish simple and let the chicken do all of the work.
With a bold marinade like this chunky
sundried tomato and basil recipe, you can keep other ingredients in the dish simple and let the chicken do all of the work.
I have made
sundried tomato and basil... YUM!
Change up the flavor by adding in one of these: kalamata olives roasted red pepper jalepenos roasted eggplant spinach and artichoke scallions
sundried tomatos and basil
Recently, Nisbet Oysters added «Mussels in 5,» a Mediterranean blend of
sundried tomatoes and basil with the same packaging to enable consumers to experience quality mussels at their convenience.
I'm think
sundried tomatoes and basil.
The idea came from a BBC Good Food recipe for «summer sausage rolls» that contained chicken, bacon,
sundried tomatoes and basil.
Not exact matches
I have your
basil and sundried tomato courgetti lunch recipe with me today to work!
Here's why it is SO versatile: you can drizzle it in Sriracha, sprinkle it with lime
and chili flakes, fold in lots of
basil and sundried tomatoes, add walnuts
and grapes... seriously, you can make it whatever you want it to be!
Followed recipe
and added
basil, black olives
and sundried tomatoes!
For this
basil and sundried tomato hummus, I would suggest pairing Pinot Grigio for white wine fans,
and Pinot Noir for red wine fans.
It also features a layer of Daiya cheese blended with
basil,
sundried tomatoes,
and garlic.
2 chicken breasts, rinsed, trimmed
and patted dry 1/4 cup all - purpose flour Salt
and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup
sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh
basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2
sundried tomatoes (soaked for a couple of minutes in warm water
and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried
basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro
As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with
sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a
basil / thyme / chive combo from my window box in place of the dill
and green onions.
Restaurant - style Chicken: Mix together either 3 tbsp
sundried tomato puree or
basil pesto with 1 sm teacup of crispy breadcrumbs (Tesco does them in a tub), 4 tbsp freshly grated Parmesan cheese (or 6 tbsp other hard cheese), 1 tbsp olive oil
and lemon zest from 1/2 lemon.
Filed under Condiments, Featured, Kristianne Hannemann, Recipes, Spreads
and Dips · Tagged with
basil, cream cheese, dip, spread,
sundried tomato,
tomatoes
In a blender, add the
sundried tomatoes,
tomato, garlic,
basil leaves (saving a few), date, lemon juice
and 1 tbsp olive oil
and blend until fairly smooth.
Ingredients 6 - 7
tomatoes, cleaned
and seeds removed then cut into small pieces 6
sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat - dried
and cut into pieces a handful of fresh rocket, cleaned
and chopped a handful of fresh
basil, cleaned
and chopped 1 garlic clove, peeled
and cut into slivers extra -LSB-...]
You can add chives, herbs, or
basil, garlic
and sundried tomatoes.
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt
and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape
tomatoes, halved 5 oil - packed
sundried tomatoes, drained
and thinly sliced 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 Tbsp finely chopped
basil 1 tsp finely chopped oregano
In a food processor, add the
sundried tomatoes,
basil, whole garlic cloves, crushed
tomatoes,
and salt.
I did potatoes, onions,
and rosemary on one,
and goat cheese, artichokes,
basil,
and sundried tomatoes on the other.
4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup
sundried tomatoes soaked until soft, drained,
and chopped 1 tablespoon fresh
basil, minced 1 tablespoon fresh parsley, minced
I'd cook the
tomato,
basil and mozzarella ravioli with peppers,
sundried tomatoes, onions,
and provolone cheese.
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon,
basil, oregano, thyme
and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup
sundried tomatoes or oven roasted
tomatoes Fresh parsley for garnish
This flavourful chicken breast is stuffed with cheese, artichokes,
sundried tomatoes,
basil and spices.
Net Wt 120g 4.25 oz Simple Mills
Sundried Tomato &
Basil Almond Flour Crackers is a crowd - pleasing Tuscan flavour that comes from real sun - dried
tomatoes and basil.
Penne, grilled chicken
and cherry
tomatoes were tossed in the most heavenly smelling creamy
sundried tomato sauce
and then sprinkled with
basil; to say I had dinner envy would be an understatement.
DINNER: acorn squash
and black bean quesidillas baked
basil zucchini baked macaroni
and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with
basil quinoa salad bbq lime
and mango turkey bbq rosemary sweet potato black bean burrito black beans
and rice black bean veggie burgers broccoli
and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms
and parmesan fried rice with cashews garlic
and lime shrimp garlic
and parmesan turkey meatballs garlic
and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic
and cilantro grilled tuna
and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta
and chickpeas sauteed garlic
and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic
and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac
and cheese vegetable spaghetti with
tomato sauce
and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond
and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries
and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime
and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter
and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick
and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan
and gluten free, peanut butter, caramel cheesecake vegan
and gluten free, peanut butter
and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Ingredients: 4 portobello mushrooms 4 T. extra-virgin olive oil 1/4 cup Carignane 1/4 t. salt 1/4 t. black pepper, freshly gound 1/8 cup
sundried tomatoes, rehydrated
and chopped 1/8 cup chiffonade of fresh
basil 1/8 cup.
In a food processor or blender combine the
sundries tomatoes, garlic,
basil, olive oil, balsamic vinegar
and the red onion.
Then my special touch is julienned
sundried tomatoes and fresh
basil.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast
and sundried tomatoes,
and the filling could be anything that you would like, but I used thinly sliced zucchini
and heirloom
tomatoes mixed with a generous amount of chopped
basil and minced garlic.
To this end, we've experimented successfully with Italian (garlic,
sundried tomato, olive), Greek (olive, onion, lemon
basil, feta — you get the idea), Mexican Chile, Indian Masala,
and our daily fave, the «bring it on, breakfast blend.»
It had olives,
sundried tomatoes, dates, torn
basil and just a touch of olive oil.
Combine the
basil, parsley,
sundried tomatoes, garlic,
and lemon juice in a food processor bowl; pulse
and process the mixture until it is finely chopped.
Jazz them up with
basil, Parmesan
and sundried tomatoes
Tender breaded chicken smothered in marinara sauce
and melted mozzarella sandwiched between two
sundried tomato &
basil waffles.
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of
sundried tomatoes (if dried: soak in hot water till tender,
and slice; but you may find them chopped in oil, which is delicious
and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of
tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried
basil Salt
and pepper to taste
In a large bowl, add the cooked, drained
and cooled pasta,
sundried tomatoes, grape
tomatoes, spinach,
basil, artichokes, feta
and mozzarella cheese.
2 - 4 large
tomatoes, seeded
and chopped 1 red bell pepper, chopped 1 c
sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp sea salt 1/4 tsp fresh ground black pepper pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh
basil 1 Tbsp ground oregano
In a food processor or blender combine the
sundries tomatoes, garlic,
basil, olive oil, balsamic vinegar
and the red onion.
The crust is made from blended pistachios, pumpkin seeds, nutritional yeast
and sundried tomatoes,
and the filling could be anything that you would like, but I used thinly sliced zucchini
and heirloom
tomatoes mixed with a generous amount of chopped
basil and minced garlic.
7 Whisk together the garlic, oil from the
sundried tomatoes, lemon juice, oregano
and basil in a small bowl.