The secret is finally out of the bag: Homemade potato chips baked with a hint of olive oil have a crisper snap and are simply more potatoey tasting than store-bought. When they're served with a phenomenal Parmesan cheese, herb, and garlic dip, we guarantee no one will eat just one.
cheesy zucchini rice recipe 1 tablespoon olive oil 1 cup long-grain white rice 2 cups chicken broth 2 tablespoons butter 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too) 1 cup shredded sharp cheddar 1/2 teaspoon garlic powder salt and pepper, to taste splash of milk, as needed
Combine olive oil, ¼ cup of lemon juice, ¼ cup of white vinegar, and 1 tablespoon each of dried parsley and basil. Add in a ½ teaspoon of dried oregano, garlic powder, salt, cracked black pepper, and a dash of chopped garlic. Toss a pound of chicken breasts into the marinade for at least 10 minutes, and then grill or bake in the oven at 425 degrees for 15 minutes or until juices run clear
I will also slap this stuff on salad greens! Ingredients 1- 15 oz can corn 1 can black beans 2 avocados (cubed) 2/3 cup chopped cilantro 8 green onion stalks, sliced 6 roma tomatoes Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves minced garlic 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon cumin Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
Caprese Dip: Get one large log of fresh mozzarella, cut it into cubes. Take one package of cherry tomatoes, cut them in half and add them to the cheese. Take a handful of fresh basil, slice it into strips and drop on top of the tomatoes. Cook in the oven at 350 degrees until the cheese is completely melted and bubbly. Serve with french bread.