Bacon Stuffed Tomatoes (air fryer)

I modified a jalapeño popper recipe to create this delicious and easy appetizer.

Ingredients

• 12 large cherry tomatoes
• 8 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 6 slices bacon
• Salt and pepper to taste

1. Preheat the air fryer to 370 degrees.
2. Slice the tops off the cherry tomatoes. 
3. Core tomatoes with a melon baller, hollowing them out completely. 
4. Slice bacon in half lengthwise, then cut into 3 inch pieces.
5. Mix together cream cheese and shredded cheese. 
6. Spoon cheese mixture into hollowed cherry tomatoes. 
7. Place a piece of bacon on each tomato. 
8. Place the stuffed tomatoes in a single layerin the air fryer.
9. Air fry for 12 minutes at 370 degrees.
10. Let cool slightly before eating so you don’t scorch your mouth. Enjoy! 

Celebrating with food

I love the Fourth of July! Not only do you get to make things explode and spend as much time outside as possible, but you get the celebrate with friends, family, and food!

Our holiday menu includes Stuffed Hamburgers, red and blue potato chips, lots of cherry tomatoes, and frozen bananas with chocolate shell over them.

How about you?

Mexican Corn-Chicken Chowder

My favorite type of cooking is piecing together three or four different recipes and creating something new, hoping the result is tasty enough for everyone in our family to enjoy it. This weekend's invention was a definite hit.

Mexican Corn-Chicken Chowder

2 skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
3 Tablespoons butter
1/2 teaspoon minced garlic
1/2 Tablespoon cumin
1/2 Tablespoon southwest seasoning or chili powder
10-12 splashes of hot sauce
1 can cream-style corn
1 can whole kernel corn, drained
2 cups Monterey jack/cheddar cheese mix
1 cup sour cream
1 cup milk
1 diced bell pepper (or Anaheim, jalapeno, or banana pepper for added heat)
1 diced tomato

1. Melt butter in a large saucepan over medium-high heat. Add garlic, onion, chicken, cumin, and southwest seasoning. Cook until chicken is cooked thoroughly, about 6 minutes.
2. Add corn, creamed corn, cheese, sour cream, diced pepper, and milk. Stir until mixed thoroughly. Reduce heat to medium.
   
3. Add hot sauce and additional cumin or southwest seasoning to achieve desired spiciness.
4. Continue cooking until heated thoroughly, about 10-15 minutes.
5. Just before serving, stir in chopped tomato, if desired.
   
6. Serve topped with tortilla chips and extra cheese.
   

Creamy Tomato-Basil Soup

I love this soup! It's so yummy and easy, and the kids don't fight us eating it. The recipe calls for canned tomatoes, but we have substituted fresh tomatoes in the summer or frozen tomatoes in the winter. Did you know that if you core and freeze whole tomatoes, the skin falls right off when you are ready to use them?

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 Tablespoon flour
• 1/2 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp baking soda
• 1 1/2 cup chicken broth
• 14 oz can diced tomatoes
• 14 oz canned crushed tomatoes
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion over medium heat in oil until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk in chicken broth to flour mixture until mixed thoroughly.
4. Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
5. Stir in baking soda and sugar. (The baking soda (base) will react with the tomatoes (acid) and foam up like a elementary school science experiment. The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.)
6. Reduce heat to a simmer. Simmer for 15 minutes.
7. Add half-and-half and fresh basil.
8. Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.

My family likes to add Goldfish crackers for the kids, or shredded cheese for the adults.

Cream of Tomato-Basil Soup

Soup in August? Absolutely! This soup is even better when you use fresh tomatoes.

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 Tablespoon flour
• 1/2 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp baking soda
• 1 1/2 cup chicken broth
• 4 cups finely chopped tomatoes*
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion over medium heat in oil until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk in chicken broth to flour mixture until mixed thoroughly.
4. Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
5. (The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.) Stir in baking soda and sugar.
6. Reduce heat to a simmer. Simmer for 15 minutes.
7. Add half-and-half and fresh basil.
8. Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.

My family likes to add Goldfish crackers for the kids, or shredded mozerella for the adults.

*If you don't have access to fresh tomatoes, substitute 14 oz can diced tomatoes and 14 oz canned crushed tomatoes