This is one of my most favorite things in the world.

It takes just minutes to throw together and I can't get enough of it. Especially when I 
have fresh basil I can walk outside and cut.

Roast up a little garlic in olive oil, throw it in a bowl with sliced tomatoes, 
balsamic vinegar, basil and a little salt and pepper. Done!

(Can a person eat too many tomatoes? Asking for a friend.)

Play around with it. If you like lots of basil...add it. Don't like a lot of balsamic...start with a teaspoon or two and add more if needed. What ever works for you.

Aside from a spoon right out of the bowl, I like to eat it on a tasty slice of toasted bread.

Doesn't get much easier than that.

Linked with Weekend Potluck.


1 tbsp extra virgin olive oil

3 cloves garlic, minced
1 pint red grape tomatoes, halved lengthwise
1 tbsp balsamic vinegar
7 whole basil leaves (chiffonade)
Salt and Pepper to taste

Heat olive oil in a small pan or skillet over medium heat. Add garlic and cook until golden brown, stirring often. Pour oil and garlic into a bowl and let cool a couple of minutes. Add remaining ingredients and stir to mix. Taste for seasoning.  You can use it right away but I like to let it sit out for 30-40 minutes or store in the fridge until ready to use. I would bring it back close to room temperature before eating.

Toast up your favorite bread, load it with your tomatoes and serve.


Slow Cooker Beer Braised Baja Chicken Tacos

Looks like just a simple chicken taco, right?

It's not. Far from it. 
You won't believe the flavor of this somewhat plain looking plate of food.

This taco is crazy good. 

The chicken is slow cooked in beer with garlic, red onion, chipotle peppers, a touch of honey with some wonderful spices. It turns out with  huge flavor all on its own. 

But then comes the Baja sauce.

OH MY GOSH. This sauce...I actually stood at the counter with a spoon, dipping it in the sauce and eating it with a little left over cabbage. This was after supper. I'll be making it a lot. It would be good on so many things. Fish, burgers, taco salad, etc.

You could dress this up with some crumbled mexican cheese, jalapenos, whatever you like. I kept it really simple with a little shredded cabbage, squeeze of fresh lime and a touch of avocado. And lots of sauce. Definitely lots of sauce!

Linked with Weekend Potluck.

Slow Cooker Beer Braised Baja Chicken Tacos

Two large chicken breasts, boneless & skinless
1 red onion
2 chipotle peppers in Adobo, chopped
1 1/2 tsp cumin
2 tsp dried oregano
4 cloves garlic, minced
1/2 cup fresh squeezed lime juice
1 tbsp honey
1 tsp salt
1/4 tsp pepper
1 12oz bottle of Corona

Baja Sauce

1 jalapeno, rough chop (seeded for less heat if desired)
1 clove garlic
1/4 cup cilantro
1/4 cup flat leaf parsley (may use all cilantro if desired)
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
2 tbsp lime juice
2 tsp honey
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Place chopped onion into slow cooker. Add chicken breasts on top. Whisk together remaining ingredients except beer and pour over chicken. Add the beer to the cooker, cover, and cook on low apprx. 4 hours or until chicken is tender with a temp. of 165 degrees F. Remove chicken from cooker and shred with two forks. Add back into cooking liquid. Serve with tongs or slotted spoon to let excess moisture run off.

To make the Baja sauce: Add jalapeno, garlic, cilantro and parsley to the bowl of a food processor and pulse to make a rough chop. Scrape down sides and add remaining ingredients. Process to combine. Taste for seasoning adding more salt and pepper if desired. Refrigerate until ready to use.

Note: For the chipotle peppers...I process up a can of chipotle peppers in adobo sauce and store it covered in my fridge. It lasts months and comes in very handy.

Slightly adapted from No Spoon Necessary.