We’ve had more corn and tomatoes this summer than I know what to do with! My most recent creation was a breakfast sandwich with a corn and tomato salsa. This is a hearty and tasty sandwich that’ll keep you full for hours.
Whip up a tomato/corn salsa. Toss diced tomatoes, corn, basil, crumbled queso fresco, garlic salt and pepper in a bowl.
Toast a sliced baguette in the oven and melt provolone on one side of the bread. Rub a garlic clove on the other side of the bread when it comes out of the oven.
Fry a couple eggs over easy. Assemble the sandwich by placing the fried eggs on the bread and top with the salsa. Enjoy!
The crock pot (slow cooker) is one of my favorite kitchen appliances. You can dump a few ingredients in and forget about them. When I think of the contents in a crock pot, I think of meat simmering for hours until it’s fall off the bone tender. I decided it was time to bust out my crock pot and try something new. I kept coming across a crock pot chicken tacos recipe online, so I thought I’d give it a try!
The chicken came out tender, juicy, and fell apart with a slight prodding of a fork. I used warm corn tortillas for my tacos, and garnished with queso fresco, cilantro, hot sauce, and sour cream. This recipe was so easy, healthy, and tasty!
Recipe: adapted from a blog called Chocolate Therapy http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html
1/2 envelope taco seasoning
5 boneless/skinless chicken breasts
1 16-ounce jar of salsa
Put all ingredients into a crock pot. Stir to coat chicken with the taco seasoning and salsa. Cook on high for 4 to 6 hours (or low for 6 to 8 hours). Shred chicken with a fork.
Serve with your favorite taco fixings: tortillas, salsa, cheese, guacamole, lettuce, cilantro or sour cream.