A favorite summer recipe

Since moving into our house in April, we purchased our first grill. You all know that I've been trying as many different recipes as possible...but we've found one that we both love. It has become a summer favorite, and we've already made it twice in the past month! 

I typically find most of my recipes on blogs, but this summer I've been trying a lot of recipes from my magazines. BHG has really tasty meals, and they are generally fairly minimal - few ingredients, minimal time, and maximum flavor, just how we like it around here!! 

The recipe serves 8, but when I make it for two I halve the spices (so the seasoning is actually doubled) and I make the full 8 servings of salsa and divide it between the two of us. There's usually a bit leftover, but I just eat it by the spoonful :). I also substituted a couple green onions for the red onion.

On an unrelated note, Matt snapped these photos of Nora's long newborn hairs on the top of her head during dinner. She has been pulling on her hair, and they come right out in her little fingers so I asked him to take a few that night. Here we are about a week later and they exist no more :(. Oh Nora girl, you are growing up way too fast! Nora is 9 months today so hopefully she and I will have a little photo shoot soon.

What is your favorite summer recipe? 
We will try it!!

+, Lauren Aiken


  1. OO this looks delicious! Pinning now!

  2. Lauren, we have a favorite grill recipe-- not just for summer! Bruschetta Chicken (I will have to send it to you) This looks amazing, so we will have to try it!

    1. Yum! Yes, please send it my way!

    2. Ahh! Lauren, I'm sorry it took me almost a month to get this to you! I completely forgot about doing this! Well, here it is! Enjoy!

      4 small boneless skinless chicken breasts (1 lb.)
      ½ Cup (more or less-- depending on how much you like) KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
      3 or 4 roma tomatoes finely chopped
      ½ cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
      ¼ cup chopped fresh basil
      1 tbsp. chopped garlic

      Prep the chicken by adding half of the dressing to the chicken in a sealed bowl or Ziplock bag—let it marinate while you prep the tomato mixture.

      Combine the chopped tomatoes, cheese, basil, and garlic and other half of the dressing, mix well and set aside.

      You will then need to heat up the grill.

      Next, create some aluminum foil “boats” – we’ve learned this works much better than covering the grill with foil. Matt usually takes the foil and creates like a rectangle or square.

      Then, grill the chicken breasts on the grill for about 6-8 minutes. Once the chicken has cooked a bit, you will place them in the aluminum foil boats that you had made.

      Next, you will cover the chicken with the tomato/cheese mix. Take the foil boats back to the grill and cook for another 8-10 minutes. Or until chicken is cooked through.

      You can serve over angel hair pasta (that’s what we do), rice, grilled veggies, or just eat plain ☺

    3. Caitlin, I just realized that we still need to try this! I'm putting it on our menu for next week :).

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