Parmesan Tomato Chips

It's approaching the end of "tomato season" here in the south. And once again I prepare to force myself into "tomato abstinence" until those luscious juicy crimson orbs appear again late next spring.


BUT... before they go I want to give them a last hoo-rah and demonstrate how they can go from sweet/tart salad and sandwich fodder to crispy chewy low carb pizza treats. You'll need a cooling rack and sheet pan. I usually do 2 sheet pans at a time - yes, they are that good! And they can be kept in an airtight container and "freshened" in the toaster oven for another snack

           Parmesan Tomato Chips

Ingredients

cooking spray, for cooling rack
15 assorted tomatoes, sliced 1/3" thick
2 tbsp. extra-virgin olive oilkosher salt
Freshly ground black pepper
2 tbsp. Italian seasoning
1/2 c. freshly grated Parmesan

Instructions

• Preheat oven to 275º 
• Grease a cooling rack with cooking spray, then place on top of a large baking sheet. 
• On a large, paper towel-lined plate or surface, arrange tomatoes, salt lightly and cover with more paper towel.
• Let them sit for a few minutes while the salt  loosens the juice, then press out juices. 
• Place tomatoes on cooling rack and lightly drizzle with olive oil, then season generously with a little more salt, pepper and Italian seasoning. 
• Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp, about 3 hours. 
• Remove from oven and turn on broiler. 
• Sprinkle tomatoes with Parmesan, then broil on low shelf until cheese is melted, 1 to 2 minutes. 
• Allow to cool, then remove from cooling rack. 
• Garnish with additional salt, pepper and Italian seasoning, as needed, and serve.

Slow Cooker Rotisserie Chicken

I love rotisserie chicken and OFTEN stop by my local grocer and grab one as the base for whatever I'm thinking about for dinner - and SOMETIMES it's just good to rip off a hunk and stand eating it over the sink (Shh!  Don't tell!)

This recipe lets you get that "fresh from the roaster" taste with your slow-cooker, which is my most indispensable kitchen device.

Ingredients

nonstick cooking spray
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp chopped thyme leaves
kosher salt
Freshly ground black pepper
1 whole chicken, neck and giblets removed

Instructions

• Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
• In a small bowl, whisk together garlic powder, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the garlic mixture all over chicken, then place in the slow cooker, breast side up.
• Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
• Let rest for 10 minutes before slicing and serving.

Cook's Notes:

• Slow cooker cooking bags are a GREAT way to avoid a lot of cleanup.  I recommend them wholeheartedly.
• To crisp up the skin, transfer chicken to a large baking sheet under a hot broiler until golden and crispy, only 3 to 4 minutes.

Spinach and Artichoke Stuffed Peppers

I've been stuffing peppers for as long as I can remember, They make the perfect vessel for delivering anything that "unaltered" folks might put on a bun like these Italian Street Fair peppers - but they also make a great vehicle for America's favorite party dip!


Ingredients

2 cups shredded rotisserie chicken
1 (14-oz.) can artichoke hearts, drained and chopped
1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
6 oz. cream cheese, softened
1 1/2 cup shredded mozzarella, divided
1/2 cup grated Parmesan
1/4 cup sour cream
1/4 cup GOOD mayonnaise*
2 cloves garlic, minced

4 assorted bell peppers, halved* and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish


Directions

• Preheat oven to 400°. 
• On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melted and gooey and peppers are tender, about 25 minutes.
• Optionally, garnish with parsley and serve.

Cook's Notes:

• Cut your bell peppers from top to bottom, through the stem.  This makes the peppers more like a bowl than a "pot" with a funky stem "lid" the way my Granny prepared them.
• Most cheap mayonnaise has a sugar component, but GOOD mayonnaise (i recommend Duke's in the south) is made without sugar.