Chicken Bruschetta Skillet

I ended up making this twice while I was on maternity leave- it was that good! And so simple!

INGREDIENTS:
-2 chicken. Breasts
-kosher salt and black pepper
-2 tablespoons extra virgin olive oil
-2 cups chopped fresh tomatoes
-2 teaspoons minced garlic
-4 tablespoons cold butter
-1/2 cup fresh basil, chopped

DIRECTIONS:
1. Season chicken with salt and pepper
2. Add olive oil to warm skillet, add chicken
3. Cook chicken 4-5 minutes on each side
4. Once chicken is done, add tomatoes, then basil ribbons, cold butter and garlic

5. Stir
6. Enjoy over pasta or use as a side to something

*When I made I didn't want pasta so I made a side of brown rice instead.

Hot Reuben Dip

Oh my goodness! My how things have changed since my last post! We have moved, joined a new church, had a cute little baby boy, said goodbye to some amazing people...

Since the holidays are upon us maybe I should share a recipe I found and have made twice; once in the oven and once in the crockpot. Both times there has been nothing left to snack on for later.

INGREDIENTS:
- 1/2 pounds diced corned beef
- 1 package (8 oz) cream cheese softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut drained
- 1/2 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon spicy brown mustard
- cocktail rye bread

DIRECTIONS:
1. In medium bowl combine:
      -corned beef
      -cream cheese
      -Swiss cheese
      -sauerkraut
      -sour cream
      -ketchup
      - mustard
2. Spoon into a greased 1-quart dish
3. Bake 350 degrees for 30 minutes until hot and bubbling
4. Serve warm with rye bread

*The first time I made this I used rye bread. The second time was for a work function so I used caraway rye triscuits instead and I made the dip in the crockpot instead of the oven.


Recipe from: http://noble pig.com